The Surgical Care Improvement Project (SCIP) is a national quality partnership of organizations interested in improving surgical care by significantly reducing surgical complications. Partners in SCIP believe that a meaningful reduction in surgical complications depends on surgeons, anesthesiologists, perioperative nurses, pharmacists, infection control professionals, and hospital executives working together to intensify their commitment to making surgical care improvement a priority. If you were the administrator in charge of reducing errors related to surgery, what strategies would you implement that enable the different professionals (i.e., surgeons, anesthesiologists, preoperative nurses, pharmacists, infection control professionals, and hospital executives) to receive training? What kind of training and development activities would you implement to change the culture of the hospital in regard to reducing patient care errors? What other HRM activities could be impacted by the training and collaboration? You will create a thread in response to the provided prompt for each forum. Each thread must be at least 600 words and demonstrate course-related knowledge.  Each thread and reply must also include a biblical integration and at least 2 peer-reviewed source citations in current APA format in addition to the text.

The practice of using herbal supplements dates back thousands of years. Today, there is a renewal in the use of herbal supplements among American consumers. However, herbal supplements are not for everyone. In fact, some herbal products may cause problems for people treatments for chronic ailments. Because they are not subject to scrutiny by the FDA or other governing agencies, the use of herbal supplements is controversial.

Herbal supplements are products made from plants for use in the treatment and management of certain diseases and medical conditions. Many prescription drugs and over-the-counter medicines are also made from plant derivatives. These products contain only purified ingredients and, unlike herbal supplements, are closely regulated by the FDA. Herbal supplements may contain entire plants or plant parts. Herbal supplements come in all forms: dried, chopped, powdered, capsule, or liquid, and can be used in various ways. Please address the followings:

Discuss advantages and disadvantages of dietary supplements, including adverse reactions, drug-drug interactions, drug-food interactions, and specific laboratory issues that may arise from using these products. 

Discuss the position of the FDA and other governmental agencies on over the counter herbal supplements. Support your post with at least 2 evidenced-based guidelines published within the last 5 years. 

The posts must be referenced as mentioned above and written in APA 6th edition format.

Books:

Teri Moser Woo & Marylou V. Robinson (4th ed.). Pharmacotherapeutics for

Advanced Practice Nurse Prescribers. Davis

Chapters 7, 10, 12, 13: Cultural &

Ethnic Influences in

Pharmacotherapeutics; Herbal &

Nutritional Therapies;

Pharmacoeconomics; Over-the

Counter Medications

Recommended reading: Adams et al.

chapters 7,8,10,11

The diet analysis is an important project. The project requires 3 steps –

1. Getting the data.  This requires keeping a food log, entering the food in the Nutricalc program, and getting the correct print out.  Since this is the basis of the project, this part is due by March 3, 2018.  It can be submitted at any time

2. Using the data obtained above to write and submit Part 1

3. Using the data obtained above to write and submit Part 2

Please read the directions for the diet analysis.  Here are the directions related to data gathering:

You will need the NutriCalc diet analysis software available with the purchase of your access code with your textbook.  You are not to use other meal tracker systems on the internet (i.e. MyFitnessPal, SuperTracker, etc.) as these will not generate the sophisticated reports you will require to complete your project.  If you do this project using another software you will not receive credit for the work!

You will need to keep a food diary for 3 days.  Use the instructions for keeping the diary.  You will collect food, beverage, and behavioral data for the food log.  You will use a provided food record form that is available in the Diet Analysis Link. Do not use the one in the nutricalc program.  Handwritten records are fine, you are welcome to simply scan them for submission.

Once you have collected the record you will then set up a profile in the NutriCalc program.  There is a short tutorial video provided when you are on the front page of the NutriCalc program.  Note:  DO NOT SET UP PROGRAM FOR WEIGHT LOSS. If weight change is needed, you can talk about this in your paper, but this project is to assess your diet needs in the current time and with your current weight.

After you have set up the profile you will then be able to enter the foods and beverages you consumed over the 3 day period.  Make sure to save your work frequently

Step 1:  Keeping an accurate food log is the first step.

1.  Keep a food diary for 3 days- 2 week days and 1 weekend day (consecutive days). Choose days that are fairly typical of your intake so that you can better understand your usual diet. In other words – don’t record on days that you are sick, your birthday, when you don’t have any food in the house, etc.

1. Carry the food record with you and record everything or eat or drink
2. Record immediately after eating with as much detail as possible
3. Be accurate with portion sizes – this is  IMPORTANT.  Refer to the tools in Chapters 1 and 2 to help determine serving size.
4. Do not include vitamin and mineral supplements since you are looking only at food intake. Similarly, do not record vitamin waters and energy drinks with added vitamins.
   1. If you take a protein supplement or drink protein shakes, include these as they will influence calorie and macronutrient intake
5. You need to record your intake on the Diet Diary Form
   1. be very detailed in the description of what you ate.  It will be easier to do the analysis if you keep good records of everything that you eat and drink.
   2. record the meal and time you ate – you decide what the meal is.  If you get up at noon on Saturday and you eat – that might be your breakfast and it might be lunch
   3. record the food/beverage in as much detail as possible and the portion. You do not have to record method of preparation unless it will affect the food. For example – a pop tart is the same if it is toasted or not. But chicken is different if it is fried or baked.
   4. Record the portion size – accurately.  Again – tools in chapter 1 and 2.
   5. Record where you were, who you were with, and what you were doing when eating.   For example, you might have been alone at kitchen table reading your nutrition book, or in the lunchroom at work with co-workers, or you might be with friends watching TV
   6. Rate your hunger on scale of 1= not hungry and 5 = famished
   7. Assess how you were feeling (bored, happy, stressed, rushed, etc.)
   8. Estimate how long it took you to eat.

Next Step: Use NutritionCalc Plus http://nutritioncalc3.mheducation.com/ncplus3/ –

a.  Set up your profile.

b.  CHOOSE WEIGHT MAINTENANCE – do not choose weight loss. 

c.  Carefully choose your physical activity level.  There are athletes who practice 4 or more hours a day.  They are very active.  Make sure you consider the time that you sit with school work, computer, car, TV etc.  Do not over estimate your activity

Enter your food

Sometimes you might not be able to find exactly what you ate. Try to pick something that comes close. You might also try putting in the ingredients.  After you have entered all of your information, you need to print out your reports.

Recipes and custom foods can be entered as well – please review the tutorial for assistance  – caution: if you add recipes make sure to double check the MyPlate report to verify that the servings of the components of your recipe have been added to this report.

VERY IMPORTANT: Check over your reports. If calories are very high or low, make sure you entered the right amounts. 15 French fries is different than 15 servings of French fries! In general – if females find their intake over 2500 or if males are over 3500, recheck your work. Also, if calories are very low (intakes less than 1500 calories a day), make sure you recorded everything that you ate and that these are usual days.

If you have any questions or problems – please contact me early!

The Reports or printouts that you need:

When you have entered all of your food data in the program, go to the Reports.  Choose the 3 days that you have recorded. Save these reports in PDF – the Bar Graph, Calorie Assessment, and MyPlate report

Read chapter 7 of the class textbook and review the attached PowerPoint presentation.  Once done write an essay addressing the following;

1. Sanya, a 20-year-old woman from India who is attending a university in the United States is seen by a nurse in a clinic for the first time when she is 16 weeks’ pregnant. This is an unplanned pregnancy, and Sanya tells the nurse that she wants an abortion. Sanya feels that, although abortion is discouraged by Indian culture unless it is necessary to save the mother’s life, she should terminate the pregnancy. Her boyfriend, the baby’s father, is a Caucasian American, but her parents have already arranged for her to marry an Indian man in India. Sanya would prefer to marry her American boyfriend.
   1. Using Leininger’s Sunrise Model, discuss the complexities of the cultural traditions and the woman’s situation

How can the nurse offer support to the woman?

As stated in the syllabus present your assignment in an APA format word document, Arial 12 font attached to the forum in the discussion tab of the blackboard titled “Week 7 discussion questions” for grading and in Turnitin to verify originality.   If you don’t post your assignment in any of the required forums you will not get the points.  A minimum of 2 evidence-based references besides the class textbook must be used.  . A minimum of 900 words is required.  Please make sure to follow the instructions as given.