ATI Nutrition

Assessment for proper hydration includes

Skin turgor, mental status, orthostatic BP, urine output and concentration, moistness of mucous membranes

Balanced Intake/Output Ratio

1:1

Recommended adult fluid intake

3-4 L/day - Men

2-3 L/day - Women

1/2 should be water

Increases the absorption of iron

Vitamin C

Food sources for iron

Organ meats, egg yolks, whole grains, green leafy veggies

Function of Iron

Responsible for hemoglobin formation and function, cellular oxidation of glucose, antibody production and collagen synthesis.

Function of Iodine

Synthesis of thyroxine, regulates metabolism

If lacking, creates a goiter

Iodine

Sources of Iodine

Seafood, table salt

RDA of Iodine

100-150 mcg for Adults

Sulfur (S)

Component of vitamin structure, byproduct of protein metabolism

Sources of Sulfur

Dried fruits, meats, red & white wine

Deficiency of Sulfur

Only in severe protein malnourishment

Excess Sulfur

Toxicity has a very low risk.

Phosphorus (P)

Energy transfer or RNA/DNA, acid/base balance, bone & teeth formation

Sources of Phosphorus

Dairy, peas, soft drinks, meat, egg, some grains

Deficiency of Phosphorus

Calcium level changes, muscle weakness

Excess Phosphorus

Skeletal porosity and decreased calcium level

Must stay in balance with Calcium

Phosphorus

Magnesium (Mg)

Bone nourishment, catalyst for enzyme reactions, nerve/muscle function, CV Support

Sources of Magnesium

Green leafy veggies, nuts, grains, meats, milk

Deficiency of Magnesium

Weakness, dysrythmia, tetany, seizure, decreased blood clotting, eclampsia

Excess Magnesium

Diarrhea, kidney stone, decreased muscle control, CV changes

Calcium (Ca)

Bones/teeth, CV support, blood clotting, nerve transmission

Sources of Calcium

Dairy, broccoli, kale, grains, egg yolk

Deficiency of Calcium

Osteoporosis, tetany, ECG changes

Excess Calcium

Constipation, kidney stones

Chloride (Cl)

Bonds to other minerals to facilitate cellular actions and reactions, fluid balance

Sources of Chloride

table salt

Deficiency of Chloride

Rare

Excess Chloride

High BP

Potassium (K)

Maintains fluid volumes, muscle actions, BP, CV Support

Sources of Potassium

Oranges, dried fruits, tomatoes, avocados, dried peas, meats, broccoli, and bananas

Deficiency of Potassium

Dysrythmias, mucles cramps, confusion

Excess Potassium

Dysrythmia

Sodium (Na)

Maintains fluid volume, allows muscle contractions, CV Support

Sources of Sodium

Table salt, processed foods, butter

Deficiency of Sodium

Cramping and CV Changes

Excess Sodium

Fluid retention, HTN, CVA

10 Trace Elements

Iron, iodine, zinc, copper, manganese, chromium, cobalt, selenium, molybdenum, fluoride

7 Major Minerals

Calcium, phosphorus, sodium, potassium, magnesium, chloride, sulfur

Trace Elements

Micronutrients

Required by the body in amounts of less than 100 mg/day

Deficiency of Vitamin K

Increased bleeding times

Major sources of Vitamin K

Green leafy veggies, eggs, liver

Major action of Vitamin K

Normal blood clotting, aids in bone metabolism

Deficiency of Vitamin E

Hemolytic anemia, CNS changes

Major actions of Vitamin E

Protect cells from oxidation

Major sources of Vitamin E

Vegetable oil, grains, nuts, dark green veggies

Deficiency of Vitamin D

Low serum calcium, fragile bones, rickets

Major sources of Vitamin D

Fish, fortified dairy products and sunlight

Major action of Vitamin D

Maintain serum calcium and phosphorus, aid in bone development

Deficiency of Vitamin A

Reduced night vision, dry/thick eyes, mucosa changes

Major sources of Vitamin A

Orange/yellow colored foods, liver, dairy

Major actions of Vitamin A

Normal Vision, tissue strength, growth, and healing

Deficiency of Cobalamin (B12)

Pernicious anemia, GI symptoms, poor muscle coordination

Major sources of Cobalamin (B12)

Organ meats, clams, oysters, grains

Major actions of Cobalamin (B12)

Hemoglobin synthesis, fatty acid metabolism

Deficiency of Folate

Megaloblastic anemia, CNS disturbance

Major sources of Folate

Liver, leafy greens, grains, legumes

Major actions of Folate

Synthesis of amino acids and hemoglobin, lower neural tube defect in fetus

Deficiency of Pyridoxine (B6)

Anemia, CNS hyper-irritability, dermatitis

Major sources of Pyridoxine (B6)

Organ meats, grains

Major action of Pyridoxine (B6)

Cellular function, heme and neurotrasmitter synthesis

Deficiency of Pantothenic Acid (B5)

Anemia, CNS changes

Major sources of Pantothenic Acid (B5)

Organ meats, egg yolk, avocados and broccoli

Major action of Pantothenic Acid (B5)

Fatty acid metabolism, cell synthesis, and heme production

Deficiency of Niacin (B3)

Pellagra, skin lesions, GI and CNS symptoms, dementia

Major sources of Niacin (B3)

Liver, nuts, legumes

Major actions of Niacin (B3)

Energy and protein metabolism, cellular metabolism

Deficiency of Riboflavin (B2)

Skin eruptions, cracked lips, red swollen tongue

Major sources of Riboflavin (B2)

Milk, meats, green leafy veggies

Major action of Riboflavin (B2)

Growth, energy and tissue healing

Deficiency of Thiamin (B1)

Beriberi, altered digestion, CNS and CV problems

Major sources of Thiamin (B1)

Meats, grains, and legumes

Major action of Thiamin (B1)

Muscle energy, GI support, and CV support

Deficiency of Vitamin C

Scurvy, decreased iron absorption, bleeding gums

Major sources of Vitamin C

Citrus fruits, juices, veggies

Action of Vitamin C

Antioxidant, tissue building, iron absorption

Yield no usable energy for the body

Vitamins

Fat soluable vitamins

Vitamins A, D, E, K

Water soluable vitamins

Vitamin C, Vitamin B-Complex

2 Classes of Vitamins

Water soluable and fat soluable

High Density Lipoproteins

Remove excess cholesterol from tissues.

Considered "good" cholesterol

Low Density Lipoproteins

Carry cholesterol to tissues

Very Low Density Lipoproteins

Carry triglycerides to tissues

No more than ? total calories should come from fat

20-35%

Important essential fatty acid found in polyunsaturated vegetable oils

Linoleic acid

Essential fatty acids

Used to support blood clotting, BP, inflammatory response, and metabolic processes

Essential fatty acids include

Omega - 3 and Omega - 6

Made from broken down fats

Essential fatty acids

Cholesterol

Necessary for cell membrane stability and production of certain hormones and bile salts for digestion

Which chemical structure group does cholesterol belong to?

Sterols

Phospholipid

Derived from triglycerides, important to cell membrane structure

Chemical name for fats

Triglycerides

Triglycerides

Primary form of fat in food, combine with glycerol to supply energy to the body, allow fat soluable vitamin transport, and form adipose tissue

Lipid categories

Triglycerides, phospholipids, sterols, saturated and unsaturated fats, polyunsaturated fat, essential fatty acids

Serves as a concentrated form of energy for the body (secondary to carbs)

Lipids

Recommended dietary requirement of protein for adults

10% of intake ~or~ 46 g/day - women, 56 g/day - men

3 Main factors that influence the bodys need for protein

Tissue growth needs, quality of dietary problems, added needs due to illness

Metabolic functions of proteins

Tissue building and maintenance, balance of nitrogen & water, backup energy, support immune system