Define the term ubiquitous and explain whether this term can be used appropriately to describe bacteria and archaea.Based upon your knowledge of cell wall structure, explain how the microbes causing meningitis and typhoid fever can induce fever and systemic shock in an infected patient.Summarize the general life cycle of a protozoan, explaining the importance of the various stages in disease transmission and species identificationSummarize the endosymbiotic theory and explain how it accounts for major structural similarities and differences between bacterial and eukaryotic cells.

Assignment: Write a scholarly paper in which you apply the concepts of epidemiology and nursing research to a communicable disease. Choose one communicable disease. Epidemiology Paper Requirements Include the following in your assignment: A thorough description of the disease including causes, mode of transmission, symptoms, treatment and complications. Discuss the demographic most affected-incidence, prevalence, morbidity and mortality. What are the determinants of health affecting this disease? https://www.healthypeople.gov/2020/about/foundation-health-measures/Determinants-of-Health. Identify the epidemiologic triad including host, agent and environmental factors as related to this disease. Discuss the role of the public health nurse in relation to this disease. How is the public health nurse involved in finding, reporting, collection and analysis of data and follow up?

For this assignment, use the Nutritional Intake Worksheet (below) to:Familiarize yourself with the 2015-2020 USDA Dietary Guidelines for an adult.Track all of the food and beverages you consume for a 3-day period.Analyze your nutritional intake compared to the USDA Dietary Guidelines.Answer a series of self-evaluation questions.Directions: This worksheet is designed to help you determine how many servings of the 2015-2020 Dietary Guidelines you consume. This will give you a chance to review the recommended amounts, and see how you compare.The 2015-2020 Dietary Guidelines are listed in the chart below and will be used to analyze your food intake.Page 2 contains a food log, where you will record all of the food and beverages you consume.Page 3 contains a table where you will analyze your nutritional intake compared to the USDA Dietary Guidelines and then answer a series of self-evaluation questions. 2015-2020 USDA Dietary Guidelines Note: The following are based on a 2000 calorie diet for an 18+yr old adult according to the 2015-2020 Dietary Guidelines. Dairy: USDA Recommended amount: 3 cups/day What counts as 1 cup: 6 ounce portion of fat-free yogurt is equal to 3/4 cup-equivalent dairy; 1 1/2 ounces portion of cheddar cheese is equal to 1 cup-equivalent dairyWhat counts as 1 ounce:1 large egg is equal to 1 ounce-equivalent protein foods; 2 tablespoons of peanut butter is equal to 2 ounce-equivalents protein foods; 1 ounce portion of walnuts is equal to 2 ounce-equivalents protein food; 1/2 cup portion of black beans is equal to 2 ounce-equivalents protein foods; 4 ounce portion of pork is equal to 4 ounce-equivalents protein foodsWhat counts as 1 cup:1/2 cup portion of strawberries is equal to 1/2 cup-equivalent fruit; 3/4 cup portion of 100% orange juice is equal to 3/4 cup-equivalent fruit; 1/4 cup portion of raisins is equal to 1/2 cup-equivalent fruitWhat counts as 1 cup:1/2 cup portion of green beans is equal to 1/2 cup-equivalent vegetables; 1 cup portion of raw spinach is equal to 1/2 cup-equivalent vegetablesWhat counts as 1 ounce:1 slice of bread is equal to 1 ounce-equivalent grains; 1/2 cup portion of cooked brown rice is equal to 1 ounce-equivalent grainsConsume less than 10 percent of calories per day from added sugarsConsume less than 10 percent of calories per day from saturated fats Protein: USDA Recommended amount: 5.5 ounces/day Fruits: USDA Recommended amount: 2 cups/day Vegetables: USDA Recommended amount: 2.5 cups/day Grains: USDA Recommended amount: 6 ounces/day Sugar: USDA Recommended amount: minimal/day Fat: USDA Recommended amount: minimal/day Retrieved from https://health.gov/dietaryguidelines/2015/resource... on 04/08/2019.Food Log: Nutritional Intake TrackingundefinedDirections:undefinedRecord your meals, snacks, drinks, etc. over a 3 day period. For each meal, provide the date, your meal content, and determine the number of servings from each food group. Provide complete details and data (see example row below).undefined Date Record meal content here Record servings and of which food group Example: 5/12 Breakfast ½ cup of oatmeal (made with water), ¼ of raisins, 2 cups of coffee (with 1 tsp. sugar each). Grain: 1 oz. serving Fruit: ¼ cup dried fruit = ½ cup fresh fruit Sugar: 2 tsps. Nutritional Intake Analysis and Self-evaluationDirections:Review the Food Log of your intake for the 3 day period. In the chart below, for each day, record the number of servings you consumed from each category. Analyze your intake compared to the USDA guidelines and answer the self-evaluation questions in complete sentences, using proper spelling and grammar.undefined Dairy Servings Protein Servings Fruit Servings Vegetable Servings Grain Servings Sugar Servings Fat Servings Day 1 Day 2 Day 3 Daily USDA Dietary Guidelines for an Adult* 3 cups 5.5 ounces 2 cups 2.5 cups 6 ounces minimal minimal * Based on a 2000 calorie diet for an 18+yr old adult according to the 2015-2020 Dietary Guidelines.Self-evaluation Questions:In which areas of your nutritional intake did you do well?Which areas of your nutritional intake need adjustment?What are some specific eating/drinking changes you could make to better balance your nutritional intake?After analyzing your nutritional intake and comparing it to the USDA guidelines, what surprised you?