Geriatrics exam 2 study

Calories are units of heat that are used to measure available energy in consumed food. Factors that influence calories used are: • Activity pattern • Gender • Body size • Age • Body temperature • Emotional status • The temperature of climate in which the person lives. Various nutrients provide amounts of calories. Fats can come from either plant's sources (oleomargarine) or animal sources butter. Alcohol yields 7/calories to grams and has no nutritional value. If sick, need to intake more calories. Fats- A certain amount of fat is necessary and desirable in the diet to aid in the absorption of fat-soluble vitamins and to provide adequate amounts of essential fatty acids. Fat is desirable because it adds flavor to food and provides a sense of fullness with a meal. Foods with no fat would be unappealing, poor tasting, and not very satisfying. Fat-soluble vitamins- Vitamin A- Found in milk, butter, cheese, fortified margarine, liver, green and yellow vegetables, and Fruits. Promote healthy epithelium ability to see in dim light, normal mucus formation. Vitamin D- Promotes absorption of calcium Vitamin E- Promotes integrity of red blood cells Vitamin K- Essential for the formation of prothrombin, which is necessary for blood clotting. Vitamin C- ascorbic acid- promotes healing and elasticity of capillary walls. Absorbs iron give them orange juice. May turn stool colors. Sodium- is one of the most important elements in the body. Sodium is mostly found in extracellular fluid. Sodium levels are regulated by kidneys, which retain or eliminate sodium according to the body's needs. Potassium- is the major intracellular ion in the body. Many diuretics and antihypertensive medications deplete the body of potassium as can be prolonged or frequent diarrhea. Water- Approximately 60% of the average adult body is composed of water.