Research paper

The main purpose of this RP is to critically reflect your understanding of the “Hypertension: Nutritional Management.”  This RP must have 6 pages, including cover page and references, and be presented on APA format. Three source references.
ASSIGNMENT GUIDELINES
Students will critically evaluate the existing publications related to this RP topic. This assignment is planned to help you review, understand, and apply different concepts related to Hypertension and its nutritional management, as well as to become familiar with the new trends related to Hypertension management.
 
This RP must include:

  1. Introduction: provide a brief synopsis of the subjects under discussion.
  2. Definition of concepts related to these subjects: for example, the definition, epidemiology and pathophysiology of the Hypertension, nutritional management of the hypertension.
  3. Conclusions and recommendations.  You must express your own opinion how important is to have a proper diet in the hypertension management.

 

Fundamentals of Nutrition Prompt

Fundamentals of Nutrition Prompt

Prompt/Topic: Anton grew up in France and has come to America for college.  He lived with an French family during his freshman year, but then he moved into an apartment with two other students, all from different countries.  They all study very hard and do not want to take time to cook, so he eats mostly fast or convenience food.  He has found some French convenience foods; they are not as great as home cooking, but he does enjoy the familiar taste of his native country.  Anton is acquiring a taste for American food and pizza, and he often eats fast food for lunch because it is inexpensive and quick to eat.

  1. What concerns would you have about Anton’s eating habits?
  2. What practical changes could Anton make to make his eating habits more consistent with the Dietary Guidelines for Americans?

Reproductive Physiology

Please watch the following video by clicking on the link below. Use the video to assist you in answering the questions listed.

Video: https://www.youtube.com/watch?v=2ygWu0rUs8I

  • STOP video at 13:43

Questions:

Reproductive Anatomy

  1. During natural service, which structure receives the penis of the male?
  2. Up until a cow is ready to have a calf, in which structure can the developing fetus be found?
  1. Where does fertilization (between the ovum and the sperm) occur?
  2. Not only do the ovaries produce eggs, but also they produce two important hormones. Name each of these hormones.

Heat Detection and Signs of Estrus

  1. What are the four stages of estrus? When does each stage occur and how long do they last?
  2. What do cows do while they are in heat?
  3. Why is the rump and tail head of the cow marked with chalk?
  4. What are secondary signs of estrus? Name three.

AI Equipment and Semen Handling

  1. Name each piece of equipment that is used to properly execute the AI process.
  2. At what range of temperatures can semen be properly thawed?
  3. Why is it important to dry the semen straw? What else should be avoided?

Breeding Technique

  1. Why should the vulva be thoroughly cleaned?
  2. What can occur if semen is deposited in the cervix or in the uterine horn?

Nutrition

Please follow the link below and answer the corresponding questions.

https://courses.ecampus.oregonstate.edu/index.php?video=ans121/fistula.mp4

Questions:

  1. What is the apparatus called that allows access to Teddy’s rumen?
  2. Name the four parts of the ruminant stomach.
    1. What is the internal temperature of the rumen?
    2. How much can the rumen hold?
    3. What percentage of digestion occurs in the rumen?
  3. What is rumination?

 Please follow the link below. First, watch the video on the homepage. Next, click on the ‘Get Started’ button to the right and take the quiz. Even if you get the answer correct watch each video.

http://www.explorebeef.org/CowChow.aspx

Questions:

  1. From a nutritional standpoint, what can impact the daily requirements of livestock? What factors change these requirements and must be taken into consideration (if any)?

Please follow the link below to learn about the digestive systems of swine and poultry.

http://passel.unl.edu/pages/animation.php?a=monogastric.swf&b=1018552954

Questions:

  1. In swine:
    1. What initiates the digestion process?
    2. Where does microbial digestion occur?
      1. Once microorganisms ferment fiber, what is produced and what does it supply to the pig?
    3. In poultry:
      1. What three structures replace the stomach that would be found swine?

Write one page about

The agriculture industry is constantly trying to improve itself. Since reproduction plays a large part in the livestock business, much research and technology has been devoted to improving this aspect. Using the internet select a type of reproductive technology (from the list below), provide a brief description of this type of technology, an advantage and disadvantage of it, and discuss how it has changed the livestock industry. Types of technology to choose from include: Artificial Insemination, Sexing of Sperm and Embryos, Embryo Production and Transfer, and Cloning. Make sure you properly cite all of your sources! Lastly, discuss what impact nutrition has on reproduction.

 

Patient case

Patient: female 
Age: 30 years old 
Height: 5’3” 
Weight 185 lbs 
Activity level: Sedentary 
Blood pressure: 160/95 
LDL cholesterol: 160 mg/dl 
HDL cholesterol: 40mg/dl 
Fasting glucose: 200 mg/dl 
  
The patient has been experiencing increased thirst and urination and tingling in both of her feet for the last four months. 
  
  
1.     What is her BMI? (Show your calculation—4 pts)  What is the significance of her BMI? (2 pts)   Based on the above information, what health condition does this patient appear to have? (4pts) 
  
2.     What lifestyle changes can she make to help lower her risk for the above-noted condition?  Explain your answers. (lifestyle changes not dietary changes!—list minimum of 2 changes) (10 pts) 
  
3.     What dietary changes can she make to help lower her risk for the above-noted condition?  Explain your answers. (list diet changes specific for this patient’s condition! Don’t’ just list healthy foods!)  (up to 10 pts) 
  
4.     Is her LDL cholesterol level at a healthy range?  If not, what dietary changes can she make to help improve this level? (Up to 10 pts) 
  
5.     Is her HDL cholesterol level at a healthy range?  If not, what dietary changes can she make to help improve this level? (up to 10 pts) 
  
6.     Input the patient’s current diet into the NutriCalc program and print out the Bar graph, Single Nutrient and Calories and Fat graphs. (10 pts) 
  
7.     Using the patient’s current diet, make dietary changes you feel are necessary for her condition.   Explain why you have added certain foods and why you have deleted or reduced certain foods.  You must use the provided diet and make any necessary changes. (each substitution explained in detail and related to condition 20 pts; just new diet 5 pts; partial explanations or no correlation, 5 pts) 
  
8.     Input the NEW entire one-day diet into the NutriCalc program.  Print out the Bar graph, Single Nutrient and Calories and Fat graph.  Use the Calories and Fat graph for the carbohydrate, protein and fat content.  Make sure the recommendations you have made above are reflected into the dietary results. (10 pts for input and graphs; 10 pts for accomplishingneeded changes) 
  
  
  
Grading: 
  
Questions #1 through #5 are worth 10 points each. 
Question #6 is worth 10 points. 
Questions #7 and #8 are worth 20 points each. 
  
  
  
  
Note: 
·       The more complete your answers the more points you will earn. 
·       10 points will be deducted if report is not typed. 
·       2 points are deducted for each calendar day it is late. 
  
  
  
  
UNSTAPLED PROJECTS WILL NOT BE ACCEPTED!!!! 
  
 Here is the patient’s current typical diet: 
  
  
Breakfast: 
  
  
2 eggs, scrambled, seasoned with salt and pepper 
2 sausage links 
home fries (approximately 1 cup), seasoned with salt and pepper 
ketchup 
Starbuck’s Cappuccino 
  
Salt used for seasoning: approximately 1/8 tsp 
  
  
Snack:  
  
Bagel, plain, with cream cheese 
Coke, 12 oz can 
  
Lunch: 
  
Taco Bell, 2 soft beef tacos 
Taco Bell Nachos, 1 serving 
1 can sprite 
  
  
Snack: 
  
1 Twix candy bar 
  
Dinner: 
  
2 hot dogs 
French fries, 1 serving 
Mustard 
1 can coke 
  
  
Snack: 
  
Bowl of chocolate ice cream (1 ½ cups)