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Week 3: Diet and Lab Values

Week 3: Diet and Lab Values

Ebook attached below: Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition

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Mark, a single father of a 2-year-old son, Jacob, stops every morning at a local fast food restaurant to pick up breakfast for himself and his son on their way to daycare. Mark says, “I don’t have time to cook in the mornings, and I can’t feed Jacob anything I make at home any cheaper than this. Besides, he really loves these sausage and egg sandwiches, and at least I can get him to eat them!” Week 3: Diet and Lab Values

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Mark has a family history of diabetes, as well as hyperlipidemia, and has the following risk factors for cardiovascular disease: primary hypertension (treated with medication), cigarette smoking, inactive lifestyle, and occasionally eating foods high in sodium. Both of his parents died at young ages due to what Mark calls “heart troubles,” and his brother has high cholesterol. During his physical, Mark learns that his lipid panel is as follows: total cholesterol 245 mg/dl, LDL 180 mg/dl, and HDL 35 mg/dl. Week 3: Diet and Lab Values

As his nurse, you know that risk factors for cardiovascular disease are fixed or modifiable. Give at least two examples of each.

  1. For modifiable risk factors, what can be done to reduce risk?

APA format (6th ed.) and is free of errors

Grammar and mechanics are free of errors free of Plagiarism

References: Use your book, the outside source must be within the last 5 yrs, Scholarly Article or Nurse journals within the last 5 yrs

Type out the questions and respond to the question in APA format with citation and very detailed responses

Week 3: Diet and Lab Values

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