Select an active bill at the state or federal level that impacts the professiona

Select an active bill at the state or federal level that impacts the professional practice of
nursing. In a 3-4 page paper (excluding the title and reference pages), summarize the
provisions of the bill and clearly explain what the bill will accomplish. The paper should be
no more than 4 pages, typed in Times New Roman using 12-point font, and double-spaced
with 1″ margins.
Your review of a bill paper should:
 Discuss the major provisions of the bill.
 Demonstrate an in-depth understanding of the legislation by explaining the
background and all relevant facts.
 Discuss any relevant history related to the legislation, pertinent votes, and
issues that are stalling the legislation, etc.
 Use primary sources for this information.
 Identify key supporters and those who do not support the bill. Explain why
some of these individuals support the bill and why some do not.
 Explore the positions of the key stakeholders in the bill, both pros and cons. Do
not make assumptions about potential key stakeholders. Examine this area
carefully so you are correctly reflecting the stakeholders positions.
 Discuss how the bill would impact a nurse’s ability to provide safe and quality
care or to practice to the highest scope of the nursing license.
 Explain specific actions that nurses can take to assist with the passage or defeat
of the legislation
 Use Current APA Style, headings and references as appropriate.

ATTACHED IS THE FIRST PART OF THE PROJECT. Vendor selection and Cost Benefit A

ATTACHED IS THE FIRST PART OF THE PROJECT.
Vendor selection and Cost Benefit Analysis
Develop a questionnaire to give to the vendor that includes required information that you would need to help inform your selection recommendation. You need to consider all the information requirements to make an informed decision in comparing the vendors. The following are examples of questions, but these are not all inclusive:What are the vendor’s patient safety and security processes.
Describe the management process for the security of the patient/organizational information obtained and stored by the vendors’ system.
What technical requirements are required such as integrations requirements; battery maintenance and biomedical or calibration techniques that may be required.
What training opportunities are available for customers?
What is your ongoing support and maintenance plan?
Do you provide training for customers?
What costs are associated with your system? Hardware, software, licenses, etc.

Cost Benefit Analysis – Perform a cost-benefit analysis for the proposed system selection by calculating the payback period using Microsoft Excel. At this point in the project, assume you have narrowed your search to three different vendors. (You may submit all three CBAs on one Excel spreadsheet.) Assume the following: Since the hospital does not currently have a falls prevention system, expect that current resource requirements (staffing, extended patient stays and litigation costs) total $475,000 annually.
Vendor 1: System will cost $625,000 year 1; and $355,000 for all subsequent years.
Vendor 2: System will cost $500,000 year 1; and $365,000 for all subsequent years
Vendor 3: System will cost $750,000 year 1; and $300,000 for all subsequent years.
Format the Excel spreadsheet in a professional manner which allows easy comparison between the three vendors.
Determine which vendor’s system will pay for itself first and in which year this will occur. In addition, ascertain which system will be most cost-effective over time.
Compile a list of benefits that may be achieved by the new system. The benefits will be the same for all three systems: you do not need to do this for each individual vendor. This component should be formatted and suitable for submission to the Health Information Technology Steering Committee.

Read and review the textbook Sayles, Ch 6, the resources provided in this module

Read and review the textbook Sayles, Ch 6, the resources provided in this module, and research online about the topic of duplicate health record assignments before completing the case study questions. Justify your answers to the questions below in paragraph format using MS Word. List references used for answers in APALinks to an external site. format.
Scenario
The ad hoc report shown in Table 1-1 Master Patient Index (MPI) Discrepancy Report, is a reporting function of the MPI system. This system function applies weights for the probability, on a scale from 1 to 15, that the two patient encounters in each case are likely to pertain to the same patient or not. The policy of the hospital is to retain the survivorship record meaning the original health record number when correcting duplicate number assignments on the same patient.
For each pair of patients listed in Table 1-1 provided, which health record number should be retained based on the hospital policy?
Which numbers from Table 1.1 listed do you think will require further documentation review to determine whether the patients are the same or not?
What strategies would you use to validate the “matches” that were determined using record documentation or data elements from the patient record?
What should be the policy for determining the cut off weighted probability number between 1-15 for two entries to be combined into one patient’s number?
What strategies could be used to help prevent duplicate health record number assignment
Table1.1 MPI Discrepancy Report

part one Dietary Analysis Assignment Introduction This week I want you to reflec

part one
Dietary Analysis Assignment
Introduction
This week I want you to reflect upon what you have learned from the course, and from analyzing your personal nutrition.
Your Task
Please answer the following questions in complete sentences:
How has your knowledge changed regarding your knowledge and understanding regarding nutrition, and the relationship that it has with our health?
Describe what it was like to track your meals in a food log. What are some benefits to keeping a food log? What were some challenges that you faced?
What are some things that you learned about your personal diet/nutritional habits? What was the most interesting, shocking, or interesting thing that you found out about your nutrition via the food analysis?
Are there any changes that you are going to implement as a result of these assignments? Why or why not?
Optional- Is there anything else that you would like to share with me regarding these assignments?
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. part two
Recipe Makeover
Task 1- Choose a Recipe
Choose a recipe, either a personal favorite or one that looks interesting, that you would like to modify. Choose one or more of the following modifications that you would like to make to the recipe:
Reduce calories
Replace saturated fat with monounsaturated or polyunsaturated fat
Reduce fat
Increase fiber
Replace simple carbohydrate with complex carbohydrate
Replace animal protein with plant protein
Increase protein
Or something else! Message me for approval.
Task 2- Modify and Share
In the discussion forum you will provide us with the following:A link to the recipe or copy/paste the recipe. (1 point)
Tell us what kind of modification you are making. (1 point)
Explain how you would modify the recipe. (1.5 points)
Provide us with a comparison of the nutrition information from the original recipe versus the modified recipe. (1.5 points)You only have to share the component that you are changing. For instance, if you are trying to decrease the total fat you would provide the total fat from the original recipe and the estimated total fat for the modified one.
Example-https://www.servingdumplings.com/recipes/baked-meatballs-with-orzo-in-roasted-pepper-sauce/Links to an external site.I will be reducing the total amount of saturated fat for this Baked Meatball and Orzo recipe. I would modify first modify the recipe by switching the meat from ground beef to ground turkey. Next, I would use flaxseed instead of egg (flaxseed is a great egg alternative in cooking and baking!). Then, I would opt for nonfat mozzarella and low fat ricotta. The original recipe had approximately 75 grams of saturated fat for the entire dish (18.75 g/serving). With my modifications, the saturated fat would be reduced to 11 grams of saturated fat for the entire dish (2.75 g/serving)!

Access and complete the “Brainstorming and Beginning Research Worksheet” assignm

Access and complete the “Brainstorming and Beginning Research Worksheet” assignment.
To assist you with this assignment, be sure to review the “The Writing Process” media; this is a great resource for you to use as you create your essay throughout the course.
Access and complete the “Brainstorming and Beginning Research” worksheet. This assignment will walk you through the writing process steps of choosing a topic, brainstorming techniques, research strategies, and research.

Please watch the Cardiac Rehabilitation: Your Journey Back to Heart Health video

Please watch the Cardiac Rehabilitation: Your Journey Back to Heart Health video (link below). After viewing the presentation, please answer the following questions. Responses should be 2-4 paragraphs written in your own words.
What are 2 goals of cardiac rehabilitation programs? (4 points) How can you as an Exercise Professional assist patients in meeting these goals? (2 points)