Nutrition for Nursing - Vitamins, Minerals, and Electrolytes

These flashcards cover essential concepts in nutrition, focusing on vitamins, minerals, hydration, electrolyte balance, and dietary guidelines, designed to aid students' understanding and retention of material for their exam.

Vitamin

Essential organic compounds necessary for numerous enzymatic reactions in the body.

Water-soluble vitamins

Vitamins that dissolve in water and are not stored in the body; include Vitamin C and B-complex.

Fat-soluble vitamins

Vitamins that are stored in body fat and liver; include vitamins A, D, E, and K.

Vitamin A

Essential for vision, immune function, and skin health; sources include carrots and liver.

Vitamin B1

Also known as Thiamine; necessary for energy metabolism and nerve function.

Vitamin B2

Also known as Riboflavin; involved in energy production and skin health.

Vitamin B3

Also known as Niacin; aids in metabolism, DNA repair, and synthesis of hormones.

Vitamin B5

Also known as Pantothenic Acid; helps in the metabolism of carbohydrates and fats.

Vitamin B6

Also known as Pyridoxine; essential for brain development and protein metabolism.

Vitamin B7

Also known as Biotin; important for metabolism of fats and carbohydrates.

Vitamin B9

Also known as Folate; crucial for cell growth and red blood cell formation.

Vitamin B12

Also known as Cobalamin; necessary for nerve function and blood cell formation.

Vitamin C

Also known as Ascorbic Acid; necessary for immune function and collagen formation.

Vitamin D

Essential for bone health and calcium absorption; synthesized from sunlight.

Vitamin E

An antioxidant that protects cells from damage; sources include nuts and vegetable oils.

Vitamin K

Essential for blood clotting and bone metabolism; sources include green leafy vegetables.

Calcium

A major mineral necessary for bone formation and muscle function.

Phosphorus

Essential for bone health and energy production; found in meat and dairy.

Magnesium

Important for muscle and nerve function, and energy production.

Sodium

Essential for fluid balance and nerve signaling.

Potassium

Key for heart and muscle function; aids in fluid balance.

Chloride

Helps maintain acid-base balance and is a component of stomach acid.

Iron

Necessary for oxygen transport in blood; sources include meat and legumes.

Zinc

Important for immune function and wound healing.

Copper

Helps with iron absorption and energy production.

Manganese

Important for metabolism and antioxidant functions.

Iodine

Essential for thyroid hormone production.

Selenium

An antioxidant essential for thyroid function.

Fluoride

Contributes to tooth and bone strength.

Chromium

Involved in the regulation of blood sugar levels.

Molybdenum

Helps enzymes break down amino acids.

Electrolytes

Minerals in the body that carry an electric charge, essential for bodily functions.

Fluid balance

The balance of water intake and output in the body.

Dehydration

A condition that occurs when the body loses more fluids than it takes in.

Macro minerals

Minerals required in larger amounts, such as calcium and potassium.

Trace minerals

Minerals required in small amounts, such as iron and zinc.

Dietary Reference Intakes (DRIs)

Guidelines for how much of each nutrient a person should consume.

Recommended Dietary Allowances (RDAs)

Daily dietary intake level sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals.

Estimated Average Requirements (EAR)

The daily intake value that is estimated to meet the requirement of half the healthy individuals.

Adequate Intake (AI)

The recommended average daily intake level based on observed or experimentally determined estimates of nutrient intake.

Tolerable Upper Intake Level (UL)

The maximum daily intake unlikely to cause adverse health effects.

Acceptable Macronutrient Distribution Ranges (AMDRs)

The range of intake for each macronutrient as a percentage of total energy.

Nutrient deficiencies

Health problems that arise due to insufficient intake of essential nutrients.

Kwashiorkor

A form of severe protein malnutrition characterized by edema and an enlarged liver.

Marasmus

A form of severe malnutrition characterized by energy deficiency.

Phytonutrients

Chemical compounds produced by plants that may have beneficial effects on health.

Antioxidants

Substances that can prevent or slow damage to cells caused by free radicals.

Supplementation

The addition of an extra nutrient to the diet, often in the form of pills or tablets.

Nutrition assessment

The evaluation of nutritional status using various methods such as dietary, anthropometric, biochemical, and clinical assessments.

Hydration

The process of providing adequate fluid to prevent dehydration.

Electrolyte imbalance

A disturbance in the balance of electrolytes in the body.

Anemia

A condition characterized by a deficiency of red blood cells or hemoglobin.

Scurvy

A disease caused by a deficiency of vitamin C.

Beriberi

A disease caused by a deficiency of thiamine (Vitamin B1).

Pellagra

A disease caused by a deficiency of niacin (Vitamin B3).

Macrocytic anemia

A type of anemia characterized by larger than normal red blood cells, often related to a deficiency of folate or vitamin B12.

Pernicious anemia

A type of anemia resulting from a deficiency of vitamin B12 due to the absence of intrinsic factor.

Fatigue

A state of being extremely tired, often as a result of physical or mental exertion.

Muscle cramps

Involuntary and forcibly contracted muscles that do not relax.

Fluid retention

The accumulation of excess fluid in the body's tissues.

Caloric intake

The total number of calories consumed from food and beverages.

Healthy eating patterns

Diets that include a variety of foods that provide essential nutrients.

Medical nutrition therapy (MNT)

The use of nutrition intervention to treat various medical conditions.

Celiac disease

An autoimmune disorder where ingestion of gluten leads to damage in the small intestine.

Crohn’s disease

A type of inflammatory bowel disease that can affect any part of the gastrointestinal tract.

Cystic fibrosis

A genetic disorder that causes severe damage to the lungs and digestive system.

Insulin

A hormone produced by the pancreas that regulates blood glucose levels.

Glucose

A simple sugar that is an important energy source in living organisms.

Hemoglobin

A protein in red blood cells that carries oxygen.

Neurotransmitters

Chemical messengers that transmit signals in the nervous system.

Cognitive function

The mental process of acquiring knowledge and understanding through thought, experience, and the senses.

Electrocardiogram (ECG) monitoring

A test that records the electrical activity of the heart.

Dietary fiber

The indigestible portion of plant foods that helps in digestion.

Constipation

Infrequent or difficult bowel movements.

Food sources of fats

Includes oils, butter, and fatty meats.

High-density lipoproteins (HDL)

Often referred to as 'good cholesterol' that helps remove cholesterol from the bloodstream.

Low-density lipoproteins (LDL)

Often referred to as 'bad cholesterol' that can lead to plaque buildup in arteries.

Triglycerides

A type of fat (lipid) found in your blood.

Essential nutrients

Nutrients that the body cannot synthesize and must be obtained through diet.

Antimicrobial effects

The ability to resist the growth of harmful microorganisms.

Homeostasis

The process by which the body maintains a stable internal environment.

Metabolism

The biochemical processes that occur within a living organism to maintain life.

Dietary factors

Components of the diet that can influence health, including macronutrients and micronutrients.

Chronic diseases

Long-term health conditions that can be managed but not cured.

Nutrition education

Providing information and teaching skills to improve dietary choices.

Health outcomes

The results or effects of healthcare practices or interventions.

Nutritional status

An assessment of the body’s nutritional integrity.

Clinical nutrition

The study of nutrition in the context of health and disease.

Food security

Access to sufficient, safe, and nutritious food to maintain a healthy life.

Behavior change strategies

Methods to alter dietary habits and improve health.

Nursing interventions

The actions taken by nurses to support patient health.

Enzymatic reactions

Chemical reactions that are catalyzed by enzymes.

Collagen

A protein that provides structure to skin and connective tissues.

Antioxidants functions

Compounds that help protect cells from damage.

Dietary patterns

The overall variety and combinations of foods consumed.

Hydration status

The state of the body's fluid balance.

Nutrition policy

Guidelines and laws that govern food and nutrition-related areas.

Gut microbiome

The community of microorganisms living in the digestive tracts of humans.

Nutritional therapy

Therapeutic intervention for health improvement based on nutritional science.

Dietary changes

Alterations made to a person's eating habits.