A parent of a child asks the nurse how to tell the difference between measles (rubeola) and German measles (rubella). Which finding would the nurse tell the parent differentiates rubeola from rubella?

A child is receiving an IV at 10 mL/kg/hr. If the child weighs 20 kg, how many milliliters will the child receive in 4 hours? 

A child’s dosage of medication is 20 mg/kg/dose and it is dosed every 4 hours. If the child weighs 25 kg, how many milligrams of medication should they receive per day?

A 10 year old child with otits externa needs ear drops instilled. How should the ear be positioned to administer the ear drops?

A child’s safe dose range for a medication is 30-50 mg/kg/day. If the child weighs 25 kg, what is the maximum safe dose of the medication the child can receive per day?

A large casting event where numerous actors can audition for multiple companies or roles at once is known as a: (Extra Credit, 2pts.)

The logical sequence of beats through which a character can track their super-objective is called the: (Extra Credit, 3pts.)

Sophia is mildly curious about the whole process of digestion.  Which is (are) accurate about where chemical digestion occurs?       Exam1-14 Transcript.pdf

In amino acid breakdown, what part of the amino acid is used for energy?   Question 11 Transcript

Read the abstract  then answer the question: Beyond Ramen: Investigating Methods to Improve Food Agency among College Students.   Pope L, Alpaugh M, Trubek A, Skelly J, Harvey J. Nutrients. 2021;13(5):1674.     Many college students struggle to cook frequently, which has implications for their diet quality and health. Students’ ability to plan, procure, and prepare food (food agency) may be an important target for shifting the college student diet away from instant and inexpensive staples like packaged ramen. The randomized intervention study included two sequential cooking interventions: (1) six weeks of cooking classes based in food agency pedagogy held once per week, and (2) six weekly home delivered meal kits (3 meals per kit) to improve food agency, diet quality, and at home cooking frequency of college students. Based on availability and subsequent randomization, participants were assigned to one of four conditions that included active cooking classes, meal kit provision, or no intervention. Participants who took part in the cooking intervention had significant improvement in food agency immediately following the intervention period. Participants who did not participate in cooking classes and only received meal kits experienced significant, though less pronounced, improvement in food agency scores following the meal kit provision. Neither intervention improved diet quality or routinely improved cooking frequency. Active cooking classes may improve food agency of college students, though further research is needed to determine how this may translate into improved diet quality and increased cooking frequency.  Question: What kind of study was this?   Exam1-19 Transcript.pdf