PathoPharm exam 1: Nutrition Sources + Principles of Nutrition

DRI

dietary reference intake

RDA

recommended daily allowances

AI

adequate intake

UL

tolerable upper intake level

AMDR

acceptable macronutrient distribution ranges

Sources of carbohydrates

bread, potatoes, rice, pasta, sugars, fruits, sweets, cakes

Carbohydrates are classified as

monosaccharides, disaccharides, polysaccharides

Carbohydrate function

short term energy

Why carbs are essential

regulate protein and fat metabolism

Carbohydrate RDA/AI

130 g/day

Carbohydrate AMDR

45-65%

Carbohydrate energy

4 kcal/g

Sources of protein

meat, fish and cheese and eggs

Proteins are classified as

complete or incomplete

Protein function

tissue building, nitrogen and water balance, immune system, acid-base and electrolyte balance

Why is protein essential

helps the body repair and build tissues and maintain muscle mass

Protein RDA/AI

0.8 g/kg/day

Protein AMDR

10-35%

Protein energy

4 kcal/g

Sources of fiber

fruit, veggies, while grains

Fiber is classified as

pectin, gum, cellulose, oligosaccharides

Fiber function

ensure bowel health, lower cholesterol, stabilizes glucose levels

Fiber RDA/AI

males 38 g/day females 25 g/day

Fiber energy

1.5-2.5 cal/g

How many lbs in a kg?

2.2

Sources of fat

dark meats, dairy, skin, oils

Fat function

hormone production, cell structure, body temp, absorption of fat-soluble vitamins

Fats are classified as

saturated or unsaturated

Fat energy

9 kcal/g

Fat AMDR

20-35% (10% less from saturated)

Unsaturated fat

plants (good)

Saturated fats

animal fats (bad)

What is the daily serving recommendation for vegetables and fruits?

5 servings

VLDL

very low density lipoprotein (bad) - carry triglycerides to cells

LDL

low-density lipoprotein (bad) - carry cholesterol to tissue cells

HDL

high-density lipoprotein (good) - remove excess cholesterol from cells

Kwashiorkor

protein malnutrition

Marasmus

total malnutrition

Metabolism of carbs

break down to glucose molecules, store as glycogen if not needed

Total essential vitamins

13

Fat soluble vitamins

A, D, E, K

Water soluble vitamins

B and C

Vitamin C function

wound healing and immune function

Vitamin C deficiency

scurvy, hemorrhagic diathesis, poor wound healing

Vitamin C excess

GI upset, headache, crystalluria if taken with aspirin or sulfonamides

Vitamin A function

skin, vision

Vitamin A deficiency

night blindness

Vitamin A excess

teratogenic effect on fetus, hair loss, peeling skin

Vitamin D (calcitriol) function

regulation of calcium absorption

Vitamin D deficiency

tertany, twitching, tremors, rickets (children), osteomalacia (adults)

Vitamin D excess

hypercalcemia, excess thirst, bone pain

Vitamin D mirrors

calcium since we rely on D to metabolize calcium

Vitamin E function

antioxidant, cell health

Vitamin E deficiency

breakdown of RBCs

Vitamin E excess

fatigue, weakness, bleeding

Vitamin K function

blood clotting

Vitamin K deficiency

hemorrhage (bleeding)

Vitamin K excess

clotting

Vitamin B function

energy metabolism

Vitamin B deficiency

pernicious anemia

Vitamin B1 (thiamine) function

energy metabolism and nerve conduction

Vitamin B1 (thiamine) deficiency

Beriberi

Vitamin B3 (nicotinic acid or niacin) function

metabolism of fats

Vitamin B3 (nicotinic acid or niacin) deficiency

pellegra

Vitamin B6 (pyridoxine) function

cellular function and synthesis of hemoglobin

Vitamin B6 (pyridoxine) deficiency

microcytic anemia and CNS/PNS disturbances

Vitamin B9 (folic acid) function

DNA synthesis, growth, and cell devision

Vitamin B9 (folic acid) deficiency

fatigue, alopecia, megaloblastic anemia, neural tube defect

Vitamin B12 (cobalamin) function

RBC formation and maturation, nervous system function

Vitamin B12 (cobalamin) deficiency

megaloblastic anemia, weakness, beefy red tongue

Iron function

oxygen transport

Potassium function

Maintains fluid volume inside cells, muscle action

Potassium sources

Oranges, dried fruits, tomatoes, avocados, dried peas, meats, broccoli, bananas, dairy products, meats, whole grains, potato

Potassium normal levels

3.5-5.0 mEq/L

Potassium deficiency

dysrhythmias, muscle cramps, confusion

Potassium excess

Dysrhythmias, muscle weakness, irritability, confusion, numbness in extremities

Potassium nursing action

Monitor cardiac status and ECG. Give oral preparations (tabs, elixirs) with meals to minimize GI irritation

Never administer IV push/bolus for which electrolyte

potassium

Sodium function

Maintains fluid volume, allows muscle contractions, contributes to nerve impulses

Sodium sources

Table salt, added salts, processed foods

Sodium normal levels

136-145 mEq/L

Sodium deficiency

muscle cramps, memory loss, seizure, anorexia

Sodium excess

fluid retention, hypertension, disorientation

Chloride mirrors

sodium

Sodium nursing action

Monitor level of consciousness, edema, and blood pressure

Chloride normal levels

98-106 mEq/L

Chloride function

Assists with intracellular and extracellular fluid balance and aids acid-based balance and digestion

Chloride sources

Table salt, added salts, processed foods

Chloride deficiency

Rare; muscle cramps, anorexia

Chloride excess

Vomiting

Chloride nursing action

monitor sodium levels

Calcium function

Bones/teeth formation, blood pressure, blood clotting, nerve transmission

Calcium sources

Dairy, broccoli, kale, fortified grains

Calcium normal levels

9.0-10.5 mg/dL

Calcium deficiency

tetany, positive Chvostek's and Trousseau's signs, ECG changes, osteoporosis in adults and poor growth in children

Calcium excess

constipation, renal stones, lethargy, depressed deep tendon reflexes

Calcium nursing action

Monitor ECG and respiratory status. Give PO tabs with vitamin D

Magnesium function

bone formation, catalyst for many enzyme reactions, nerve/muscle function, smooth muscle relaxation

Magnesium normal levels

1.3-2.1 mg/dL

Magnesium sources

Green leafy vegetables, nuts, whole grains, tuna, halibut, chocolate