Answer:
Some of the views raised are Time limitation, cost, security of data, the need for training and multi-tasking, lack of trust on service providers.
The support of my assertions is explained more in the explanation section below.
Explanation:
Solution
It would be very difficult for small practices to embrace EMR and, potentially, HMIS due to the following reasons:-
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Time is a limited: Physicians need time to get properly trained in making use of EMR. They have this believe that, there's a cost of opportunity fix to it.
- The Lack of trust on the service provider: Most physicians don't have the belief and total trust of the EMR and HMIS service provider.
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The cost: The cost of putting together IT systems to embrace EMR and HMIS are forbidden. The small practices would be concerned if they gain huge capital investments and are not able to get back returns.
- The process of complexity: There are several screens available on EMR. The navigation process could be very difficult for some physicians.
- Data security: Some of the data of the patient is not safe, because of this some physicians are worried about it's security. so if the data is lost and not secured,, the practice might be held for that.
- The need for and multitasking and training: The physicians need to hear from the patient, think about the possible line of probe, by type into a computer at one click. Not every physician would have a good typing skills. For this, they don't want to fall into this set up.
Answer – Inflamed Colom
It has been shown that there is
usually upper Gastrointestinal involvement in both Crohn’s disease and
Ulcerative Colitis (Colitis is the condition where the colon is inflamed). The
clinical implications of this strongly negate proceeding with Upper GI series
when both Crohn’s disease patient who also has an inflamed colon.
Dwarfism is a condition caused by hyposecretion of growth hormone and would explain her height.
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
hope this help<3
Which are the statements?
