Daily Archives: November 16, 2017

Illness and Mortality Prompt 1

https://www.dshs.wa.gov/altsa

After looking through the Washington state’s website on aging and long term services, what I immediately found helpful was the “Getting Started” page. They have information on what type of care is needed, such as physical, transportation, house care, or with staying social and active in the community. I found this important and useful because I didn’t think about what type of care an adult would need. This website also showed information for in-home services for those who want to stay in their own home. It also has information long-term care housing for adults who might need supervised nursing care, or want to be in a community with other adults to stay social and active. Something I am curious to know is the costs of the different types of services. I would talk to providers to get to know what they offer, and also visit different facilities that offer the type of care my loved one needed to see if they would be happy there.

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Glossary #4

Under the food category, there are so many items or ingredients that we should use cautiously in our cooking or beverages.   I find sugar to be in a category itself since it comes in different forms and names.  Following  are some terms that I would like go into some details so we can see how they can affect us.

  • Glucose; a simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.  This is usually made from sugarcane and beets.
  • High fructose corn syrup; “HFCS comes from corn, not sugarcane or sugar beets. Created in the 1960s, this additive is now found in numerous processed foods, including many sodas. The syrup has become popular for food makers because it’s cheaper than white sugar.”  Some sodas are made with sugar and some with hcfs; well, both are bad for us if we consume it everyday.
  • Fructose

    A simple sugar (monosaccharide) found in honey, many fruits, and some vegetables. Fructose linked to glucose is the structure of table sugar, or sucrose. Fructose is an important source of energy for cellular processes.  This sugar is absorbed directly into your bloodstream.

    “First, it is sweeter than either glucose or sucrose. In fruit, it serves as a marker for foods that are nutritionally rich. However, in soft drinks and other “sweets,” fructose serves to reward sweet taste that provides “calories,” often without much else in the way of nutrition. Second, the intake of soft drinks containing high-fructose corn syrup (HFCS) or sucrose has risen in parallel with the epidemic of obesity.”

Source:    http://ajcn.nutrition.org/content/86/4/895.full

  • Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric.   This is not natural so I personally avoid it.   I have read different articles about nerve problems and other auto imuune diseases’ symptoms getting worse when you consume artificial sweeteners.  In my opinion, this alternate name in many drinks is one to avoid.   Here’s another example of what it can do to your health:”One study found that heating sucralose with glycerol, the backbone of fat molecules, produced harmful substances called chloropropanols. These substances may raise the risk of cancer.”

The dietaryguidelinesandsugarslides talks about sugar such as HCFS being “The Voldemort” part of our diet; which can be so true if your intake is too much.   Also, “The Mallard Reaction,” refined sugar and even fructose can damage cells directly.  Now evidence also suggest links between sugar consumption(via insulin resistance) and leads to dementia, accelerated aging, and the development of cancer.   This is prbably because sugar is very acidic; excess intake of food groups can turn into sugar as we know.

Illness and Mortality Prompt 1

When reading the article “California Hospitals Lose Ground In Quality Of Care, Report Card Shows,” it provides some good information. The immediate thing that I saw that was helpful was the fact that they provided a report card of several hospitals in the state of California. This was to show how well they take care of their patients and to prevent further harm to come to them. What makes me wonder is how do they grade these hospitals. Jan Emerson-Shea, who is the Spokeswoman for the California Hospital Association says, “While these scorecards often serve as a good starting point for patients to ask questions of their health-care provider, they should not be viewed as being a definitive source for determining the quality of care provided by any hospital.” This makes me wonder what the criteria is for grading hospitals. I would advise people to look further into how these hospitals are graded. I would also look an unbiased government or organization website that people can check out for themselves. This will help those decide what is the best care for their loved ones and not worry about making things worse.

PhotoVoice Part One

For my PhotoVoice project I will be attempting to answer the questions “Do I really know what I need to make a healthy choice?”, “How healthy is it?”, and “Why is it so difficult to be healthy/easy to be unhealthy?”. An idea that I had for this was to go around to three fast food companies and ask to see their nutritional facts menu. I am planning to go to McDonald’s, Jack in the Box, and Taco Bell. I will be able to see how readily available the nutritional facts are and how many nutritional facts are provided for what items on the menu. This should allow me to find out if I know all the information that I need to make a healthy choice and to find out how healthy different fast food actually is. Also, based on how readily available this nutritional information is I will be able to judge why it is so difficult to be healthy as a college kid on a budget. I will post pictures of the nutritional fact sheets and possibly short videos timing how long it took the fast food chain to get me these sheets. Then I plan to post pictures of some of the healthiest and unhealthiest foods on the menu to get a sense of what they look like and how looks of food can be deceiving.