A patient comes into the clinical to report frequent bouts of epigastric pain and a burning sensation in the lower chest after eating the evening meal. The patient is diagnosed with gastro-esophageal reflux disease (GERD). The patient has a BMI of 23.5 and otherwise healthy. What interventions should the nurse recommend at this time to relieve the symptoms?

Answer in English. Compare a cultural aspect you learned in this chapter with your own culture. Remember to compare and contrast, explain how it is in both cultures and explain the similarities or differences. This question is worth 1 extra point.

Answer the following cultural question in English in up to two sentences. How did gender roles change in Mexico? 

Select two activities you chose in the previous question and write one question for your instructor and one for your classmates to determine if they do these activities. 1. Question to your instructor: 2. Question to one classmate:

A speech language pathologist (SLP) conducted a modified barium swallow study with a patient for dysphagia. The SLP recommends a [modified] diet that includes food that are blended, whipped or mashed. The nurse would bring the patient a breakfast which included [food].

The nurse is providing nutritional teaching to a client demonstrates anorexia while undergoing treatment for cancer. Which suggestion should the nurse give the client to help increase the calorie and protein content in the client’s diet.

Adolescent girls tend to develop this type of nutrient deficiency slowly after puberty, particularly if menstrual losses occur with poor eating habits or fad dieting.

A client is using the carbohydrate counting method to meal plan for a consistent carbohydrate eating pattern. The nurse is preparing to administer insulin for this patient with their meal. The meal consists of baked potato with butter, sour cream, and bacon bits (53 grams carbohydrate), small romaine lettuce salad with Caesar dressing (1 gram carbohydrate); small cup of chicken and wild rice soup (12 grams carbohydrate); jello with cool whip topping (4 grams carbohydrate); and 1 glass of unsweetened iced tea (1 gram carbohydrate). The patient follows a sliding scale of insulin PLUS adds 1 unit of insulin for each carbohydrate choice. The sliding scale is as follows: blood sugar < 150 - no insulin blood sugar 151-200 - 2 unit blood sugar 201-250 - 4 units blood sugar 251-300 - 6 units   The patient's current blood sugar is 181 mg/dL   This meal will provide [carbchoice] carb choices, thus the total amount of insulin to administer is [insulin] units. *for carb choice and insulin - round to the nearest WHOLE number*

Question 3 Part A Prompt: As Scrum Master, you now lead a commercial, for-profit project to migrate a critical business application to a modern, cloud-based platform.   Question:   Identify Potential Project Risks:  List and briefly characterize three (3) potential risks that could impact the success of this project.     Key Takeaway: By effectively identifying, assessing, and mitigating risks, you can increase the likelihood of project success.      

Question 1C Prompt: A small software development company is bidding for a cloud-based service application for a first-time commercial customer. Company leaders are undecided whether an agile or prescriptive/structured methodology will help them best deliver value to the client and stakeholders in this situation. Question: Briefly describe three (3) S M A R T key performance indicators (KPIs) that you would monitor, track and report to measure this project success.  Use the infrastructure KPI reference from Week 4 https://www.projectmanagement.com/wikis/345150/key-performance-indicators as a resource.