A client who takes a statin and gemfibrozil (Lopid) for hyperlipidemia reports onset of muscle pain and weakness. The additional assessment that is most important for the nurse to obtain is Serum liver enzymes.
If you have hyperlipidemia, your blood has too many lipids (or fats), including triglycerides and cholesterol. One kind of hyperlipidemia, hypercholesterolemia, is characterized by an excess of LDL (bad) and non-HDL cholesterol in the blood. Increased artery fatty buildup and blockage risk are caused by this disorder.
Although hyperlipidemia is curable, it frequently lasts a lifetime. You'll need to keep an eye on your diet and exercise frequently. Additionally, you might have to take a prescription drug. Serum liver enzymes are also important.
Diet, exercise, and weight loss continue to be the cornerstones of treating hyperlipidemia. It has been demonstrated that almonds and olive oil are healthy. The first-line medicine of choice is still statins. Additionally available treatments include ezetimibe, bile acid sequestrants, fibrates, and fish oil.
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The choices can be found elsewhere and as follows:
a) atrophy
<span>b) hypertrophy </span>
<span>c) grow closer to the bone </span>
<span>d) stay the same size
</span>
I think the correct answer is option B. If Luis performs resistance training, it is likely that his muscles will undergo hypertrophy which means <span>growth and development. </span>
It affects your lungs the most.
40° F or below should be the temperature range be for fresh food.
<h3>What temperature should fresh food be?</h3>
Make sure the freezer is consistently 0° F or below and the temperature is consistently 40° F or below by using an appliance thermometer. Within two hours of cooking or purchasing, refrigerate or freeze meat, poultry, eggs, shellfish, and other perishables. If it is hotter than 90 degrees Fahrenheit outside, refrigerate within an hour. Fresh meat should be kept between 28°F and 32°F for the best storage results. Meat should be kept in the refrigerator's coldest section. Perishability rises as storage temperatures approach 40°F. Bacteria start to multiply quickly at about 50°F.
Thus from above conclusion we can say that 40° F or below should be the temperature range be for fresh food.
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