Foundations of Nursing Chapter 19: Nutritional Concepts and Related Therapies

Fat-Soluble Vitamins

A, D, E, K

Water-Soluble Vitamins

Vitamins B and C, are able to dissolve in water

What increases a person's cholesterol level?

Increased consumption of saturated fats

What foods contain cholesterol?

-Seafood

-Meats

-Poultry

-Dairy products

What can fiber do in a diet?

Provides roughage, or bulk, which is important for health maintenance. It can lower cholesterol and blood glucose levels and assist in weight loss.

What is the function of carbohydrates?

Provides energy

Monosaccharides

Have only one sugar unit. They require no digestion and are absorbed directly into the blood.

What contains monosaccharides?

-Glucose

-Fructose

-Dextrose

-Corn syrup

-Fruits

-Honey

-High-fructose corn syrup

-Milk (only found in lactose)

Essential Nutrients

Nutrients that the body cannot make in the amounts essential for good health.

What are the six classes of essential nutrients?

-Carbohydrates

-Fatss

-Proteins

-Vitamins

-Minerals

-Water

What foods are high in potassium?

-Fruits

-Vegetables

-Milk

-Bananas

A decrease of sodium in the diet will decrease the risk of what?

-Hypertension

-Cardiac problems

Iron-Deficiency Anemia

Seems to be the most prevalent nutritional problem in the world, and it may result not only from inadequate iron in the diet but also excessive blood loss, absorption problems, and hemoglobin production problems. A deficiency of iron limits oxygen delivery to the cells, which results in fatigue, weakness, headaches, pallor of skin and mucous membranes, poor work performance, and decreased immune function.

Pernicious Anemia

A progressive macrocytic megaloblastic anemia. When vitamin B12 cannot be absorbed. Treatment consists of vitamin B12 injections for a lifetime.

Body Buffers

Keeps the ph in balance and includes:

-Kidneys

-Blood

-Respiratory