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A 10 year old child with otits externa needs ear drops instilled. How should the ear be positioned to administer the ear drops?

A child’s dosage of medication is 20 mg/kg/dose and it is dosed every 4 hours. If the child weighs 25 kg, how many milligrams of medication should they receive per day?

Sophia is mildly curious about the whole process of digestion.  Which is (are) accurate about where chemical digestion occurs?       Exam1-14 Transcript.pdf

Which of the following is not included in basal metabolism? Question 17 Transcript

Which health benefit(s) is(are) associated with eating seafoods like tuna?  Mark all that apply. Question 1 Video Help Transcript.pdf

Because Sophia doesn’t drink milk or eat ice cream, she makes a point of taking 4 calcium-&-vitamin D tablets each day, since she wants to be sure she is getting enough. Each tablet contains 650 mg calcium and 50 µg (micrograms) of vitamin D. How appropriate is the calcium-vitamin D supplement for Sophia?  (The DRI table will be included in the exam and can be found in Appendix F of the textbook)     Question 7 Video Help Transcript.pdf

Read the abstract  then answer the question: (this is the same abstract from the previous question) Beyond Ramen: Investigating Methods to Improve Food Agency among College Students.   Pope L, Alpaugh M, Trubek A, Skelly J, Harvey J. Nutrients. 2021;13(5):1674.     Many college students struggle to cook frequently, which has implications for their diet quality and health. Students’ ability to plan, procure, and prepare food (food agency) may be an important target for shifting the college student diet away from instant and inexpensive staples like packaged ramen. The randomized intervention study included two sequential cooking interventions: (1) six weeks of cooking classes based in food agency pedagogy held once per week, and (2) six weekly home delivered meal kits (3 meals per kit) to improve food agency, diet quality, and at home cooking frequency of college students. Based on availability and subsequent randomization, participants were assigned to one of four conditions that included active cooking classes, meal kit provision, or no intervention. Participants who took part in the cooking intervention had significant improvement in food agency immediately following the intervention period. Participants who did not participate in cooking classes and only received meal kits experienced significant, though less pronounced, improvement in food agency scores following the meal kit provision. Neither intervention improved diet quality or routinely improved cooking frequency. Active cooking classes may improve food agency of college students, though further research is needed to determine how this may translate into improved diet quality and increased cooking frequency.  Question: What is the best interpretation of this study?   Exam1-20 Transcript.pdf  

Which of the following is correct about proteins and amino acids? Question 10 Transcript  

Reminder: Ethan is 27 years old.  He is 6 feet tall and proud of his 220 pounds, since he is an avid body builder.  He includes both strength and endurance training in his daily workout. His muscle mass is increasing. What best describes Ethan’s nitrogen (protein) balance? Question 9 Transcript

On a food label, ingredients are listed in descending order by what measure?     Exam1-13 Transcript.pdf