One of the big problems facing nutritional epidemiology is

4. What three characteristics would a RDN possess that would make a successful champion for community nutrition in a community of preference? (Example: colleges, WIC, Spanish speaking populations, etc.) Please explain how your chosen characteristics will help make a future RDN great at community nutrition champion/change agent.

This week you have been introduced to several levels of prevention. Due to the complexity of disease causation and the natural history of disease not every disease will use all three tiers equally. In this week’s discussion, you will provide one example for each tier of disease prevention for your selected community issue. If a level of prevention is not appropriate for your selected issue, please explain why. Initial Post: Identify one prevention strategy for each level of prevention for the condition selected for the portfolio project. If the level of prevention is not appropriate given the natural history of the disease or current scientific understanding, please explain that. Classmate Responses: Each discussion board you will have the requirement to respond to at least 2 classmates as specifically detailed below. Classmate Response #1: Find a student who has a different health condition than yours. Reflect on how characteristics of the disease change the prevention approach. What…

What are 6 Steps To Prevent Food Poisoning? Wash Your Hands Wash Your Hair Use Clean Equipment Use Clean Underwear Wash Vegtables | Wash Your Car Cook Meat Thoroughly | Cook Meat Tenderly Serve Food Immediately | Serve Food Enthusiastically Store Ingredients Right Store Firearms Right

Which group accounts for most Medicaid spending? A) Children under age 19. B) Unemployed adults. C) Elderly and disabled adults.

1. What are the two types of relationships in Nutritional experiments? Explain each of these relationships? 2. What is the difference between simple and complex causal relationships in Nutritional research? 3. In nutritional research, what is a Correlation? Explain negative and positive correlations? 4. What is the difference between Epidemiological and Intervention studies? When are each of these used? 5. Explain the following: a. Cross-sectional studies and b. Longitudinal studies?

HACCP plan hazards analysis of yoghurt, list 10 at least  Raw Material / Processing Steps HACCP Plan Reference # Hazard number  Identified Hazard & Source Type of Hazard  (B/C/P) Preventive Measures

choose one option only A nurse is orienting a newly licensed nurse at the community clinic regarding primary prevention of disease through nutrition. Which of the following statements by the newly licensed nurse indicates comprehension of primary prevention education strategies? The client will be provided education to maintain optimal weight through exercise and nutrition. the diabetic client will be educated to limit simple carbohydrates and monitor blood glucose levels. the client with hypertension will be educated to limit sodium intake to 2 grams per day. the client discharged from the hospital following a bout of diverticulitis will need education on dietary management.

HACCP plan hazards analysis of yoghurt  Raw Material / Processing Steps HACCP Plan Reference # Hazard number  Identified Hazard & Source Type of Hazard  (B/C/P) Preventive Measures  HB01 Example  Presence of listeria/ Salmonella B Environmental swabbing  HB02 Example  Presence of  pathogenic microorganisms B Pathogen screening HB03 Example  Pathogenic and spoilage organism in raw milk B Good quality milk from certified supplier

Which phrase describes an urgent care clinic A) medical care not covered by insurance plans B) capable of providing treatment for chronic illness C) often affiliated with a university doing research D) available when a doctor office may be closed