You can help your doctor choose the best diagnostic tests by providing an accurate medical history. The medical history is a report the doctor of your “medical biography,” or a history of all the significant medical events in your life. The questions asked about your medical history will be more extensive during your first visit with a doctor than on subsequent visits. Also, during a general examination the history that is obtained is broader than during an examination for a specific problem. When you are seeing the doctor for a specific problem, the history can be limited to features pertinent to that problem.
The medical interview is often conducted by the doctor, but it may be conducted by a nurse or physician’s assistant. Sometimes the information is collected with a questionnaire. Regardless of the format, it is helpful if you have thought about and organized this information/before coming to the doctor.
The medical history that you provide will help your doctor decide where and how to focus the subsequent evaluation. The more you can help your doctor pinpoint the problem, the better the doctor will be able to avoid unnecessary testing and focus on finding the problem. If you feel that something is worth mentioning, say it. Your doctor is more likely to make an efficient and correct diagnosis if you focus on the symptoms that are relevant to the problem at hand.
The medical history should consist of the following parts: chief complaint, medical history, family medical history, social history, and review of organ systems.

Rick is a 35-year old teacher who has noticed the general development of breathlessness and chest heaviness during exertion. At first these symptoms were very vague, so he is not sure when they started, although he thinks they may have developed perhaps 2 years ago. Yesterday, he ran upstairs from his basement to answer the doorbell; when he reached the top of the stairs and opened the door, he almost passed out and had to lie down.
Hypertrophic cardiomyopathy is an overgrowth of heart muscle that can impair blood flow both into and out of the heart. This type of cardiomyopathy is less common than dilated cardiomyopathy, but it is not rare and has been the focus of much medical interest.
Hypertrophic cardiomyopathy results from abnormal thickening of the heart wall. The thickening can occur in several places throughout the ventricles. Most commonly it occurs in the septum between the two ventricles just beneath the aortic valve. The septum may be 1 1/2 or more times as thick as the outer wall of the heart. With a thicker muscle wall, the cavity of the ventricle may be smaller. Thus, the volume of blood in the ventricle may be normal or decreased.
This thicker wall is unable to stretch as well during the diastolic (filling) phase of the heartbeat, although contraction during systole is normal or even exaggerated.

Chicken broth is traditionally a favourite food. Whether you like the broth or not, chicken soup is a remarkable liquid and it has been used for generations among the sick.
Yes, we recommend chicken broth for arthritics. It has the right type of oils and vitamins.
When eating a drumstick of a chicken, have you ever taken time to notice the gristle and the lining adjacent to the joint? Next time, look closely. If the gristly cartilage is a golden yellow, the chicken’s diet has been substantially good. When the yellow or colourless gristle (cartilage) is not present at all, that chicken has had arthritis!

Chickens have Arthritis, too
Whether fowl, capon, roaster, fryer or boiler, barnyard creatures can eat their way into arthritis. The farmer can tell when a chicken has joint ailments. He looks at the fowl, and can see their legs swell and the way they limp. We may well wonder why chickens get this disease. Is their diet wrong?
For the most part, chickens eat corn or mash. Corn contains traces of vitamin D in its oil. The oil is there, but like human beings, chickens do not always properly assimilate what is in their food.
Like people, chickens make the mistake of drinking water with their meals—thus disqualifying the essential vitamins. The chicken (or person) who tries to mix oil and water violates one of the oldest rules of chemistry.
When chickens drink water with their corn or mash, the dietary oil turns from lubricating oils into surplus fat. Excess deposits of oil are then found under the skin, or wherever tissue will store it. The result: an arthritic chicken.
When it comes time for you to cook a chicken, watch out for these faulty deposits of fat in the bird. They will not serve your arthritic body, they’ll just fatten you.
Trim away any chicken fat under the skin or in the body cavity of the fowl. If you do not remove this fat before making soup, then skim it off the soup dish.
The only oil worth consuming from the chicken is found in the normal gristled drumstick. There 1 not enough of vitamin D in a single drumstick with a healthy lining to be of really major help. Bat the healthiest chicken broth is made from these drumsticks and the giblets. It is just as easy to make chicken broth from a pound of drumsticks as it is to cook the whole chicken.
If you take time to serve chicken broth, do NOT be tempted to serve it in the following forms:
Chicken soup with rice.
Chicken soup with noodles.
Chicken soup with dumplings.
Remember, rice, noodles and dumplings make the soup starchy . . . the wrong kind of starch. And arthritics must abstain from such carbohydrates if they want to become well and stay well. Brown rice or whole grains are superior to the polished variety, and they may be added in small quantities if you feel that you must have something in your soup.
Again, let us examine the case of a farmer with his chickens—to draw some interesting comparisons for human arthritics. On progressive farms today, many ranchers take steps to give their flocks of chickens a balanced diet. In addition to corn and mash, the fowl are provided with carotene (supplemented carrot oil). Also, they receive some kind of fish-liver oil, combined with their food. This helps the chickens to further productivity and prevents rickets.
With humans, we know that liver oil from the codfish is used successfully to help prevent rickets in children. Fish-liver oil and carotene contain vitamins A and D—and often also have the fertility promoting vitamin E.
The A, D and E vitamins mentioned, in their natural state, exist as oil soluble vitamins. Each vitamin has a job to do and a specific place to go. Vitamin A, as we know, is valuable to the eyes and their linings. Vitamin D, as used against rickets, is of great aid to the minerals for bone and joint formation.
Vitamin E is recommended for fertility. It is found in supplemented carotene. So, when a chicken gets its sustaining food with supplemental vitaminised oil for a few months, there is a very noticeable difference in its appearance. The joints grow straight, with no swelling. The feathers have lustre, the skin is elastic and normal. The eyes are good and the nails of their feet are firm. All this, because oil has been added to the diet!