This free survey is powered by
  1. Surveys
  2. 2013
  3. June
  4. K
  5. Knowledge of Warfarin/Vitamin K Interactions
0%
Exit Survey
 
How comfortable are you with the following:
Very Comfortable Slightly UNcomfortable, need additional training Neutral Slightly Comfortable, may need assistance from time to time Very Comfortable
Teaching patients about proper Vitamin K consumption while on Warfarin?
Suggesting Vitamin K containing supplements while on Warfarin
Identifying sources of Vitamin K1 and Vitamin K2
Prescribing Vitamin K (food or supplement) to patients on Warfarin
Referring patients to drug-nutrition education classes
Discussing drug-nutrient interactions with patients (not just Warfarin)
Learning more about nutrition
 
 
Please respond with True/Yes or False/No for each statement
True/Yes False/No I don't know
Patients should consume low doses of Vitamin K while on Warfarin on a consistent basis
Patients should NOT consume Vitamin K while on Warfarin
Green leafy vegetables are a good source of Vitamin K2
Green leafy vegetables are a good source of Vitamin K1
Vitamin K causes blood clots to form
Vitamin K regulates blood thickness
Vitamin K increases INR
Vitamin K decreases INR
Vitamin K1 regulates calcium metabolism
Vitamin K2 regulates calcium metabolism
True/Yes False/No I don't know
Low Vitamin K intake contributes to fluctuations in INR
Adequate Vitamin K intake stabilizes INR
Vitamin K deficiency can be reversed
Vitamin K2 is crucial for activating matrix Gla-protein for proper calcium metabolism
Vitamin K2 is crucial for DEactivating matrix Gla-protein for proper calcium metabolism
The drug Warfarin is associated with Vitamin K deficiency
Vitamin K is produced, in small amounts in the human gut
Fermented soy is a good source for Vitamin K1
Fermented soy is a good source for Vitamin K2
MK-7, a derivative of Vitamin K2, is metabolized slower than MK-4
True/Yes False/No I don't know
MK-4, a derivative of Vitamin K2, is metabolized faster than MK-7
The drug Warfarin causes Vitamin K deficiency
Foods that contain moderate amounts (60-199% DV) of Vitamin K can be consumed for no more than 3 servings per day
Foods that contain high amounts (>200% DV) of Vitamin K can be consumed more than once per day.
Foods that contain low amounts (<60% DV) of Vitamin K can be consumed liberally
Alcohol consumption decreases the anticoagability of Warfarin
Some antibiotics can potentiate the action of Warfarin
 
 
Please respond yes or no to the following about drug-nutrition education policies & programs
Yes No I don't know N/A
Does your facility have policies in place that suggest proper nutrition-drug education should be provided to patients?
Are these policies being enforced?
Are additional education classes offered for patients?
Are workshops available for other drugs and drug classes?
Are your patient workshops free?
Do providers receive continuing education credit for participating in nutrition education classes?
Do policies mandate & enforce proper documentation of patient education?
Is Warfarin and Vitamin K health information available for patients to read? (i.e. pamphlets and posters)
 
 
 
What is the current RDA for Vitamin K?
 
100-500 mcg/ day
 
90-100 mcg/day
 
500-1000 mcg/day
 
>1 mg/day
 
 
Please indicate to the best of your ability, the level of Vitamin K in the following foods:
Low (<60% DV) Moderate (60-199% DV) High (>200% DV)
Turnip Greens, frozen or boiled
Spinach, raw
Brocolli, raw or chopped
Kale, fresh or boiled
Spinach, fresh or boiled
Turnip Greens, raw or chopped
Endive Lettuce, raw
Romaine Lettuce, raw
Swiss Chard, fresh or boiled
Green Leaf Lettuce
Parsley, raw
Iceberg Lettuce, raw
Soybean Oil
Asparagus
Red Cabbage
 
 
For the drugs listed below, please indicate its affect on the action of Warfarin
Enhance Inhibit No affect I don't know
Aspririn
Ibuprofen
Naproxen
Topical salicylates
Propanolol
Cholestyramine
Atenolol
Antacids
Cimetidine
Metamucel (or other fibers)
Enhance Inhibit No affect I don't know
Sucralfate
Multivitamins
Multivitamins & minerals
Antoxidant formulas (i.e. CoQ10, EGCG, Punicaligans)
1200 IU Vitamin E
1000 mg Vitamin C
 
 
 
Please rank by level of importance to you (1= least important; 6= most important):
Proper Patient Education
Health Outcomes
Improving Drug Compliance
Keeping up with current research practices
Learning more about nutrition
Learning more about drug-nutrition interactions
 
 
 
Please select the most appropriate response.
 
High dose Vitamin K consumption while on Warfarin can contribute to excessive bleeding.
 
Low Vitamin K consumption while on Warfarin decreases Warfarin activity and increases the risk for developing clots.
 
Vitamin K in the diet should remain constant, regardless of the level of consumption to better manage anticoagulant therapy.
 
Variations in vitamin K consumption should be no more than 500 to 1000 mcg from baseline intakes in Warfarin patients
 
 
 
How satisfied were you with the Warfarin and Vitamin K education workshop you attended?
Very Unsatisfied
Unsatisfied
Neutral
Satisfied
Very Satisfied
 
 
 
Do you have any additional comments or suggestions for program improvement?