“The key difference between braising and stewing,” he explains, “is the cut of meat. Braising is for cheaper, larger cuts of meat, such as beef cheeks. Stewing would use smaller cuts of meat that are uniform in size and it’s key to stewing that the meat is totally immersed in liquid. Both processes involve the lid being on the pot, which is also very important. Stewing would normally take place on the stove top and and braising would be typically transferred to the oven.” In case you were wondering, pot-roasting is another name for braising, he explains.
Answer: The patient’s complaints of increased hunger and urination are indicative of diabetes, and the loss of vision in the periphery can result from uncontrolled diabetes
Had to complete the question before answering.
A 27 year old female patient with a long history of diabetes mellitus presents to the office for her annual physical and to go over the results of her blood work with the doctor. During the patient history section of the examination, the patient states that she has been experiencing increased hunger, urination frequency, and heartburn. In addition, she has noticed that when driving, the cars next to her are tougher for her to see. She also states that her neck and shoulders are tight and achy. The blood work comes back with the following results:
Fasting Glucose: 108mg/dl
HgbA1c: 8.0%
Chloride: 115 mEq/L
Potassium: 5.9 mEq/L
Sodium: 155 mEq/L
Calcium: 8.9mg/dl
Magnesium: 1.5 mg/dl
Phosphorus: 5.1 mg/d
EXPLANATION:
The patients blood sugar are above the recommended level or target range. Which has led to the patient experiencing symptoms of increased hunger, urination frequency, heart attack, the patient’s complaints of increased hunger and urination are indicative or signs of diabetes, and the loss of vision in the periphery is a result from an uncontrolled diabetes.
Answer:
speak in complete sentences
