Homework Help for Nursing

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A subset within healthcare, nursing focuses on caring for individuals, families, and communities. Nursing provides practical experience in human anatomy and physiology, as well as clinical practice

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in Nursing·
23 Nov 2022

The hospital risk management department has reviewed Zelda's care.  The medical record is analyzed.  The incident report is reviewed.  It is revealed that Zelda's protected health information (PHI) was disclosed:  to her mother, to her health insurance company, to the county's Adult Protective Services agency, the State Department of Health and Human Services, the medical staff peer review committee, the marketing department (photos are used in an campaign against abuse in the home), and hospital legal counsel. 

Define PHI.  

And are any of these disclosures legally allowable? 

Why or why not?  

Cite to the law or laws that direct your response. 

 

Here is our shared scenario:  Zelda is in trouble again.  She is brought to the ED by police after a domestic dispute with her husband.  Zelda has lacerations and suffered a hit to her head and is being brought to the ED for assessment and treatment.    Zelda also has little red spots (rash) all over her arms which she says were due to a recent bout with Chicken Pox.  Pictures of her injuries and rash were taken by the ED nurse as part of the department domestic violence policies.  The pictures were placed in the patient’s medical record. 

While helping Zelda get onto the stretcher, Zelda bites the police officer.  The officer’s skin is broken and the officer is cared for by the ED staff.  The ED Nurse submits an incident report to the hospital’s internal risk management reporting system.  In addition, a hospital social worker comes to talk to Zelda about her safety at home. 

 After the biting incident, both Zelda and the police officer undergo testing for HIV and other blood borne pathogens.  The police don’t pursue charges against Zelda and she is discharged that same day. 

in Nursing·
3 Nov 2022

CASE STUDY:

Jolinda Hobble had a history of her left knee slipping out of joint since 1998.  She went to see Dr.  Ralph J. Verygood, an orthopedic surgeon who recommended corrective surgery after Jolinda had  a major dislocation of the left kneecap in July of 2000.  As a result of this surgery, Jolinda suffers from  palsy of her left foot, a condition evidenced by numbness in her big toe and three adjoining toes, the numbness extending about half way up her foot on both the top and the bottom.  Jolinda was advised that she might still experience postsurgical knee problems, including inability to walk altogether.  She also says that she was not specifically warned about possible postsurgical numbness to either her left leg or foot. Dr.Verygood says that he did indeed warn Jolinda about this possibility.

The surgery was performed July 31, 2000.  Jolinda was placed under general anesthetic and remained unconscious throughout the operation.  Dr. Verygood performed a surgical procedure which has the effect of realigning the entire mechanism controlling the kneecap in order to correct the knee dislocation.  During the operation a pneumatic tourniquet was applied to Jolinda's leg to help the operation procedure by cutting off the blood supply to the leg to create a dry (bloodless) surgical field.  Following surgery Jolinda's leg was wrapped by Nurse Vicky with a padded dressing consisting of expandable bandage extending from the toes to the top of her leg.  Nurse Vicky is an employee of the hospital. 

Dr. Verygood was scheduled to take a few days vacation after the operation, but he nevertheless checked on Jolinda in the recovery room within one hour of the surgery. He also wrote detailed orders to be followed during his absence.

Jolinda says that she first awakened around dinner time on the day surgery was performed, but that she did not regain full consciousness until the following morning.  At that time she became aware of a throbbing pain in her left leg which was concentrated on the knee and foot. Jolinda first complained about the pain to the hospital nurse, Nicky the morning after surgery. Nothing was done about the pain, however, until she was checked by Dr. Greatman, Dr. Verygood's partner, on the second postoperative day.  Following Dr. Greatman's visit, Jolinda's bandages were cut off in the foot area giving her some relief and after which she experienced a tingling sensation throughout the whole foot.

Jolinda received follow up care from Dr. Verygood after  surgery for about one year and during this time period Jolinda's complaints of pain and numbness in her left foot continued.

 

  1. Here is some more information to consider:  You end up hiring for your expert, Dr. Richard Cutgood, a board certified orthopedic surgeon, who had performed literally thousands of knee surgeries in his medical career.  Dr. Cutgood is of the opinion that the risk of the type of injuries Jolida has following this type of surgery was statistically nonexistent.

    Dr. Cutgood  concluded that the most probable cause of plaintiff's injury was external pressure either from the tourniquet used during surgery or from the application of tight bandages after the operation.  He considered the probability of nerve damage during the actual surgical procedure to be small because the surgical knife "isn't long enough to reach over and cut that nerve."   Regarding the tourniquet, from his experience tourniquet pressure ordinarily does not result damage to the nerves unless "it is incorrectly applied or it is applied over a bony prominence or the tourniquet itself is defective."

    Dr. Cutgood stated that while nothing in the record indicated that defendant did anything wrong during the surgery, he was of the opinion defendant was "below the usual and customary standard of care" as such result "does not generally occur without some untoward action of the surgeon."

    Does the doctrine of Res Ipsa Loquitor apply to this case?  What does this legal term mean?  What are the conditions that need to be present for this doctrine to apply?

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in Nursing·
25 Sep 2022

Does anyone know how to do the template with the lab?

Template (with some advice) for NAA 2
 
Step 1
Image 1: food item with student's name affixed somewhere on the container
Image 2: food item's nutrition label with the values clearly visible
 
Step 2
Carbohydrates: #g
Lipids: #g
Protein: #g
 
Step 3
Macronutrient kcals: #g * #kcals/g (this information requires reading the book/slides, it is not on the food label)
As there are three macronutrients to calculate, there should be three lines of macronutrient calculations
Total kcals per serving: sum of macronutrient kcals
 
Step 4
Total kcals consumed: total kcals per serving * number of servings consumed in one sitting (do NOT use the number on the package unless you actually consume the entire package in one sitting, as this does not accurately reflect your real-life scenario, obviously excessive calculations will be marked as incorrect, such as eating 28 servings of peanut butter in one sitting)
 
If only one serving of the food item is actually consumed, do not omit this step, make it clear and provide the calculation (whether you are lying or not is your problem, as this assignment is to help you actually understand what you are putting into your body, energy-wise, so my advice is to not be lary and take the time to measure the serving size for this one assignment, as depending on the food you actually eat, you may learn something that may save your health in the future)
 
Step 5
Difference = (kcals calculated * serving size) - (kcals on label * serving size)
This step is to help you understand how many "hidden calories" you are actually eating based on any misrepresentation of the label
 
 
Step 6
What did you learn? Are you making any changes based on the info? Will you eat more/less/no more of the food?
 
Note: fiber, a subcategory of carbohydrates, is a substance that may yield between 0 to 2 kcals/g, depending on the type of fiber in the food, microflora activity, and GI transit time. As most food labels currently do not distinguish between insoluble and soluble fiber, asking students to calculate an EXACT value would be ludicrous. As such, understand that this assignment is to provide an appropriate approximation based on the information provided, and students will not be asked to calculate fiber (for those that wish to know, understand that you would subtract the grams of fiber from the total grams of carbohydrates before multiplying by its kcal value [and this is only if the fiber is totally "unusable"] to get a more accurate number of total kcals from carbohydrates).
 
For students that wish to delve deeper and understand the disparity in caloric values, further investigation into topics far beyond the level of this class would be required, such as methods of measurement, types of transporters in the gut, conflicting and diminishing absorption rates, etc. In short, do not crack your head on this assignment trying to understand WHY there may be such a disparity between the food label and what you calculated, but rather, simply understand that there is typically a disparity, and that it does play a role in the current paradigm of energy balance in the body.
 
 
Step 1: Select a food item that has at least 1 gram of each macronutrient.
On the same document that will contain the rest of the steps completed, provide two images: the first image should display the name of the food item with a clearly visible view of the students name attached (or written) somewhere on the food container (post-it notes should suffice as long as the name is clearly visible), and the second image should display the nutritional data (total calories and grams of carbohydrates, lipids and protein at a minimum) of the food from the same container.
 
The images are to NOT originate from the web, the student is to actually possess the food item and take an image of it. Do NOT insert text into the picture, actually use a writing utensil and either arhe on the food container, or use a sticky note (do not cover the important information, such as the name of the food tem, or the food label).
 
Step 2: Identity the total number of grams of carbohydrates, lipids, and proteins per serving of the food
 
Step 3: Multiply the grams for each macronutrient by the appropriate calorie value, these are the "per serving" values. Add these values to obtain the calories per serving.
 
Do not use the calories provided on the label as a calculated answer without demonstrating that the values on the food label indeed calculates to the value provided. This will be considered wrong as the point of the exercise is to analyze the total caloric count utilizing the values given per macronutrient on the nutrition label.
 
Step 4: Multiply the "per serving" values obtained above by the total number of servings that is typically consumed when eating this food in one meal. If only one serving of the food is consumed, demonstrate this, do not simply think that one should presume this. Provide the total at the end.
 
Step 5: Compare the calculated value of the total kcals consumed to the value provided on the label multiplied by the same serving size. Note if there is a caloric difference.
 
Step 6: Briefly (two to three sentences will suffice) discuss the potential future of this food being consumed after analyzing its caloric information, and why it will still be a part of the diet or why it will be omitted.
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