Changing an organization’s structure involves:

Briefly describe and give an example of the seven types of signals used in nonverbal communication.

How are organizational information systems related to company strategy?  How does strategy affect the information systems a company develops and uses?

Herzberg’s hygiene factors are associated with the top of Maslow’s hierarchy.

Describe the difference between centralization and decentralization. What drives some organizations to become decentralized?

Which of the following would be a healthy long-term goal for body weight for an individual with quadriplegia?

You are reviewing the results of Mrs. Nelson’s recent DEXA scan. Her T score is reported as -2.4. Mrs. Nelson would be diagnosed with which of the following?

Progressive neurologic disorders are associated with which of the following?

Which of the following foods are high in folate?

Case Study: Mrs. Renteria is a 56 year old female who moved into an Alzheimer’s unit 2 months ago because it became too difficult for her husband to care for her at home. She was diagnosed with Alzheimer’s disease 5 years ago. During her husband’s visit today, he mentioned to you, the facilities’ dietitian, that he thinks his wife is starting to look “skinny” and wonders if she is losing weight. When you check Mrs. Renteria’s medical record, you see she has lost 8 lbs since her admission 5 weeks ago. In discussing her case with the nursing staff you find that she is frequently too tired in the morning to eat, rarely finishes her lunch or dinner as she easily gets distracted by the activities in the dining room. Ht: 5’ 5”            Current weight:  117 lb. Laboratory data:     Sodium: 150 (135-145)      Potassium: 3.7 (3.5-5)    Chloride: 109 (98-106)   Glucose: 80 (70-99)  BUN: 14 (10-20)     Creatinine: 0.6 (0.6-1.2)    Albumin: 3.2         Calcium:  7.8   (8.2-10.6) Medications: none Nursing record of intake for the past 3 days: Breakfast: consumed 10%           Lunch: consumed 75%             Dinner: consumed  25% Typical breakfast: 1 scrambled egg, ½ of English muffin with 1 pad of butter, 4 oz OJ, hot tea Typical lunch: 4 oz of chicken noodle soup, ½ c tuna salad or chicken salad, 1 small whole wheat roll and 4 oz. of applesauce, pudding or fruit cocktail Typical dinner: 3 oz. of white fish, chicken breast or meat loaf, 4 oz. (1/2 c) of mash potatoes with gravy, ½ c (4 oz) of green peas, cooked carrots or asparagus Based on the above information, complete a nutrition assessment for Mrs. Renteria (20 points).