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Nutrition

Define what a modifier is and give some examples of HCPCS modifiers and CPT modi

Define what a modifier is and give some examples of HCPCS modifiers and CPT modifiers and what each type of modifier can help explain. What are the different ways that they may effect reimbursement?

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Nutrition

I’m gonna provide you the diet form form my patient and i want you to answer the

I’m gonna provide you the diet form form my patient and i want you to answer these questions based on that. my major is about dental hygiene so i need someone who is familiar with nutrition and also with dental material. if you do well i will add good tips
Complete analysis of carbohydrate intake:
Analysis of BMI
Identification of activity level
Identification of nutritional focus and counseling:
Select the 3-day date range and create report:
Annotate food groups and calories section:
Assess average daily kilocalories
Discuss inadequacies and excesses:
Carbohydrate Analysis:
List fermentable carbohydrates and discuss if it is cariogenic or non-cariogenic:
Calculate acid exposures for each day:
Give specific recommendations for modifications:
Food Group Report:
Save the Food Groups & Calories report to print or to annotate electronically:
How do the average total daily kilocalories compare to the recommended amount?
In which food groups has the intake been adequate /inadequate?
In which food groups has the intake failed to meet / exceed the recommendations?
14. Nutrition and Health:
Correlates nutritional findings with systemic and oral conditions:
15. Nutritional Goals:
Addresses goals supported by findings and makes necessary modifications at nutritional reevaluation:
16. Correlation of Nutritional Findings:
Supports treatment plan, OHI recommendations, and clinical findings:
17. Nutrition Recommendation Letter or OHI/Nutrition Pamphlet:
Realistic nutritional recommendation letter or OHI/Nutrition pamphlet for the Patient:

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Nutrition

Select all the dates you entered your foods and save as a pdf (choose either portrait or landscape orientation, whichever displays the information best) to submit.or if you did not enter consecutive days, you will need to select the day one at a time to view each report.

3-Day Diet Analysis Assignment Requirements: Main objective: You will be tracking your food/beverage intake for 3 days.ONLY the following nutrient analysis program is allowed: MyFitnessPal (available for free at: https://www.myfitnesspal.com/ or via the myfitnesspal App). You will need to create a [free] account. Once you do so, click on the FOOD tab, and you will see Food Diary. This is where you will log your foods/beverages for the 3 days. You are able to search for the foods by clicking on ‘Add Food.’There are 2 documents you must submit for your final 3-day diet analysis assignment:*1) A document of the 3 days of food/drink you collected and inputted into myfitnesspal.comDocumentation of the 3 days must contain the actual food, serving size amount and the following nutrients listed for each individual food item in the diet history: calories, carbohydrates, fat, protein, cholesterol, sodium, sugars, fiber. No points will be awarded if not used directly from MyFitnessPal and if not included as a separate attachment to the one-page report.
*How to create a document with your 3 day food log: Log into MyFitnessPal.com using Safari or Google Chrome on a computer/laptop. Go to the tab that says FOOD. Then click on the tab that says Food Diary. Scroll to the bottom and click on “View Full Report (Printable)”. Select ALL the dates you entered your foods and save as a PDF (choose either portrait or landscape orientation, whichever displays the information best) to submit.OR if you did not enter consecutive days, you will need to select the day one at a time to view each report. Once the report displays the days, you can change it to landscape orientation and take a screenshot or use the Snipping Tool to copy/paste and save in a Word document. See example in the attachment above.**2) The second separate document is a 1-page report:**1-page report specifications: Each student must assess their average intake (this means add all 3 days of each nutrient and divide by 3 to arrive at the average), over the 3 days, and provide a report that includes the following:
A–The students’ average intake of each nutrient (calories, carbohydrates, fat, protein, cholesterol, sodium, sugars, and fiber) over the three days
B–Include anthropometric measurements: Height, Weight, Sex and Age. Calculation of Ideal Body Weight *** and Estimating Energy Requirements (EER) (this includes physical activity) [USE EER CALCULATIONS HERE: pg. 154 Box 6-1] using own Height, Weight, Sex, Age (All math must be shown to receive full credit for both IBW and EER). You can still use this formula if you are 18 years old.
C–Determine whether continuing to eat the way your average calculations resulted will produce weight gain, weight loss or weight maintenance.
D–Finally, conclude if your current diet intake could precipitate a disease process we have covered and what you can do to avoid it and/or what you will do to maintain a healthy lifestyle.(If you need inspiration for your 1-page report, look at the example attached above. I do not want to see the exact wording from the example report, however, because that would be considered plagiarism)Please limit the report to no longer than 1 page to answer questions A-D. No cover page or bibliography is necessary.
You must upload to Blackboard and it will be checked for plagiarism for the assignment to be graded.
How to calculate IBW for the EER calculation-For those of you who fall within a healthy BMI (18.5-24.9), you may go ahead and use your current body weight as the IBW in the EER formula.-For those of you who are not within that BMI range (so, if your BMI is less than 18.5 OR if it is greater than 24.9), please use any one of the following formulas for your IBW:1) You can determine what weight you would be if your BMI was 22, since that is a BMI that is mid-normal-BMI range.OR
2) You can use the Hamwi method:Male = 106 lb for the first 5 ft + 6 lb for each additional inch.
Male = 48 kg for the first 152.4 cm + 1.1 kg for each additional cm.
Female = 100 lb for the first 5 ft + 5 lb for each additional inch.
Female = 45 kg for the first 152.4 cm + 0.9 kg for each additional cm.
*PLEASE INDICATE ON YOUR REPORT WHICH METHOD YOU USED*

Categories
Nutrition

You will then compare your nutrient intake to a variety of food and

You will complete a 3-day food record and analyze it for macronutrient and micronutrient content using
the iProfile nutrient analysis program. You will then compare your nutrient intake to a variety of food and
nutrient guidelines (i.e. Canada’s Food Guide, the Dietary Reference Intakes, etc.). This is a research
project – you are expected to find information in the textbook on your own as we will not cover everything
in class that you will need for this paper.

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Nutrition

Regular cookies and crackers will be compared to reduced fat versions.

In this homework, various food products will be compared based on several nutrients such as fat. Regular cookies and crackers will be compared to reduced fat versions. The regular versions will then be compared to store brands. Food labels and Nutrition Facts will be used to look at several nutrients, ingredients and how they may affect the choice of one over the other. Remember that ingredients are listed in descending order by weight in products. The first ingredient may be flour, meaning the product contains more flour by weight than the other ingredients. Sources of fat and main sweeteners in products will also be compared. Since ingredients are listed in descending order, the main sources of fat and the main sweetener would be in the first few ingredients listed. This lab should help you make informed decisions when shopping by choosing products based on ingredients and nutrients and not necessarily company names.

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Nutrition

What is brown adipose tissue?

Using one of the 3 articles posted below, as well as an article that you find on your own, answer the questions below in your blog. Warming Up to Brown Fat _ The Scientist Magazine® –> additional background
BAT article1.pdf
BAT article2.pdf
BAT article3.pdf What is brown adipose tissue? What is beige fat? How are they different from white adipose tissue? Do you think using brown adipose tissue (or beige adipose tissue) is a good way to fight obesity? Explain why or why not What could be some of the challenges/benefits for doing so?
NOTE: Blog posts should be between 350 and 500 words to keep readers engaged. Make sure to include at least 1 image/media and citations for your information.

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Nutrition

Assignment 3 rubric.spring2021.pdf

This assignment addresses the following learning objective:
Construct a daily meal plan that ensures optimal methyl donor consumption for epigenetic health.
Design a 2000 calorie/day, 3-day meal plan that meets the USDA Dietary Guidelines recommendations while maximizing intake of methyls to keep your DNA healthy.
Use website/app tools to calculate macronutrient and micronutrient contents noted below for each day in your meal plan (USDA ChooseMyPlate, FoodProcessor, MyFitnessPal, Spark People Calorie Counter, Cron-o-meter, TheRightTrack , NutritionValue.org, or other calculator). You are NOT expected to buy an app for this assignment. There are plenty of free resources online for both macro- and micronutrient calculations for your daily meal plans.
Cite the method(s) or resource(s) that you use below your 3-day meal plan in-text and in your references list.
Content Instructions:
Label each day with a title that includes the consecutive day (e.g. 1, 2, 3)
Provide a list of foods and amounts to be consumed at each meal and/or snack. Label each the meals and snacks accordingly. All foods must be described in a way that someone could create the items with appropriate cooking methods. For example, if you don’t specify “grilled” a reader might think that they can deep-fry foods instead which might drastically change the nutritional content of the meal plan.”
Include DAILY kcal amounts (number of kcal NOT %) for the following macronutrients: protein, fat, carbohydrate, sugar. Include the total grams of fiber for each day.Add up the total in each category for each day of the 3 days (e.g., for 1 day you might have 260 kcal protein, 540 kcal from fat, 1200 kcal from carbohydrate, 320 kcal from sugar, and 25g of fiber)
Include DAILY intake (weight, NOT %) of the following micronutrients: folate, vitamin B12, niacin, thiamin, riboflavin.Add up the total micronutrient weight amounts for each of the 3 days. These weight amounts will be in units of milligrams (mg) or micrograms (mcg, ug), depending on the micronutrient.
Summary: Briefly explain (200-300 words) why you chose the foods that you did and how they will contribute to methyl donation for epigenetic regulation. Also, please describe how and why dietary approaches might help improve health by using specific examples you have learned about so far in this class. This can be done as one summary for all three days rather than for each individual day.
Submit your meal plan as a Word, PDF, or PPT attachment.
Grading: See the attached rubric for specific assignment grading criteria. Instructor will not grade Summary text beyond 300 words. Submissions of less than 200 words will be penalized 5 points.
Assignment 3 Rubric.Spring2021.pdf
Points: 30

Categories
Nutrition

How long is the course of treatment?

my topic is Krabbe disease
you need to have 6 references and include same references in each module. and send me 3 different modules.
MODULE 1: INTRODUCTION. Describe in 1-2 paragraphs (total): • Genetic disorder name. • What gene or genes are affected. • What the gene/genes do. • Is it a single-gene or multifactorial disorder? • What happens to metabolism when the gene/genes doesn’t function properly? • Include references.
MODULE 2: TREATMENT. Describe in 1 page or less: • The standard medical, pharmacological, and emerging or promising treatments (including gene therapy) for the disease (1-2 paragraphs). • Diet and lifestyle/environmental (e.g., exercise, sleep, smoking cessation, stress management) factors and recommendations that impact disease outcomes (1-2 paragraphs). Financial and time burden (e.g., direct cost, travel, clinic visits) of the patient or family to follow the recommended treatment (medical and lifestyle).Is there anything else burdensome the patient or family might face during treatment? How long is the course of treatment? For most of these it will be life-long (1-2 paragraphs). • Describe three specific resource available to nutrition professionals treating a patient with this disorder. Then describe three specific additional resources available to the patient or family of the patient with this disorder (so six total resources).Think about websites, publications, professional organizations, support groups, financial aid, etc. (1 paragraph). • Include references
MODULE 3: GENETIC TESTING AND ELSI ISSUES. Describe in about 1 page or less: • Explain how genetic testing works for this disorder (i.e., what does the test look for, are there multiple options for testing). Is there direct-to-consumer (i.e., at-home testing) testing available, or does a person need to see their doctor for diagnosis (1 paragraph)? • Describe one potential legal, one ethical and one social issue (so 3 total issues) surrounding this disorder, including, but not limited to, genetic testing (1-2 paragraphs). • Include references. FORMAT: Page/paragraph requirements excludes references), 1.5 spacing, 1-inch margins, standard font. . REFERENCES: use AMA citation style
o You must give an overall project reference list, as well as in-text citations and references for each individual module using the AMA citation style: http://www.bcit.ca/files/library/pdf/bcit-ama_citation_guide.pdf o Use a minimum of SIX references for the entire project that best give the full picture of your disorder. At least THREE out of your total sources need to be peer-reviewed journal articles. o References must be dated within the past SIX years (2016-2022). Instructor permission is required for anything beyond this, such as a landmark paper. o You may use no more than ONE quoted sentence per module. Instructor permission is required for anything beyond this. o VERBATIM LANGUAGE FROM THE SOURCE (word-for-word) MUST BE ENCLOSED IN QUOTATION MARKS AND USE AN IN-TEXT CITATION OR IT IS CONSIDERED PLAGIARISM.PLEASE REVIEW YOUR TURNITIN SIMILARITY REPORT, AS USE OF EXCESSIVE SIMILARITY OR QUOTED MATERIAL WILL RESULT IN REJECTION OF YOUR MODULE FOR GRADING UNTIL CORRECTED. Plagiarism in your project can result in a zero for the assignment, and possible reporting to both the NFS department and university.

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Nutrition

Explain.

Lab Format Guidelines: Triglycerides and LDL Cholesterol (revise)
Cover sheet (3 points) – Include your first and last name, names of lab partners, date, lab exercise name and title, NFS 3101.01
Objectives (4 points) – Restate the objectives (in your own words.
Raw data (20 points) – Turn in the cholesterol data tables
Calculations (30 points) – Show your calculations in determining Total Cholesterol and HDL-C. Equations are provided in the lab manual.
Conclusions (20 points) – Discuss the results of the lab. This should be at least two paragraph with the major results discussed and interpreted. Were your calculated lab values above or below the normal values? Explain.
Assessment (5 points) – Write about the new things you learned in the lab and what interesting things you found. This should be a small paragraph with at least 3 points.
Questions (18 points) –Answer all questions (1-6)
so I uploaded lab report example, your report looks like exactly to that. I also uploaded table that you gonna use and make calculations with the values. good luck

Categories
Nutrition

Explain.

Lab Format Guidelines: Triglycerides and LDL Cholesterol (revise)
Cover sheet (3 points) – Include your first and last name, names of lab partners, date, lab exercise name and title, NFS 3101.01
Objectives (4 points) – Restate the objectives (in your own words.
Raw data (20 points) – Turn in the cholesterol data tables
Calculations (30 points) – Show your calculations in determining Total Cholesterol and HDL-C. Equations are provided in the lab manual.
Conclusions (20 points) – Discuss the results of the lab. This should be at least two paragraph with the major results discussed and interpreted. Were your calculated lab values above or below the normal values? Explain.
Assessment (5 points) – Write about the new things you learned in the lab and what interesting things you found. This should be a small paragraph with at least 3 points.
Questions (18 points) –Answer all questions (1-6)
so I uploaded lab report example, your report looks like exactly to that. I also uploaded table that you gonna use and make calculations with the values. good luck