ATI Nutrition Proctor Study Guide Review

ATI Nutrition Proctor Study Guide Review How many calories do carbs provide? - ANS 4 cal/g How many calories do fats provide? - ANS 9 cal/g How many calories do proteins provide? - ANS 4 cal/g Glucose - ANS 70-115 Albumin - ANS 3.5-5.0 Prealbumin - ANS 15-36 Protein - ANS 6-8 Sodium - ANS 135-145 Potassium - ANS 3.5-5.0 Calcium - ANS 9.0-10.5 Magnesium - ANS 1.3-2.1 Platelets - ANS 150,000-400,000 Hemoglobin - ANS 12-18 Hematocrit - ANS 37%-52% Cholesterol - ANS 200 HDL - ANS Male 40; Female 50 LDL - ANS 100 Triglycerides - ANS 150 Glycosylated Hemoglobin A1c - ANS 4.0-6.0% Creatinine - ANS 0.6-1.3 BUN - ANS 6-20 WBC - ANS 5,000-10,000 Food sources for folic acid - ANS Green leafy vegetables; liver, beef, and fish; legumes; grapefruit and oranges Food sources for niacin - ANS Meats, poultry, fish, beans, peanuts, grains, legumes, milk, whole grain, and enriched breads and cereals. Deficiency of Niacin (B3) - ANS results in pellagra S/S: sun-sensitive skin lesions and GI and neurological findings. Food sources for B12 (thiamine) - ANS pork and nuts, whole-grain cereals, legumes Thiamin (B1) deficiency - ANS results in beriberi (ataxia, confusion, anorexia, tachycaria), headache, wt loss, fatigue Food sources for B2 (riboflavin) - ANS milk, lean meats, fish, grains Deficiency of Riboflavin (B2) - ANS results in cheilosis (S/S: scales and cracks on lips and in corners of mouth), swollen/smooth red tongue (glossitis), and dermatitis of ears, nose, and mouth) Food sources for B6 (pyridoxine) - ANS yeast, corn, meat, poultry, fish Food sources for B12 (cobalamin) - ANS Meat, liver Food sources for vitamin C (ascorbic acid) - ANS Citrus fruits (oranges, lemons), tomatoes, broccoli, cabbage, peppers, green leafy vegetables, strawberries Vitamin C deficiency - ANS scurvy; a hemorrhagic disease w/ diffuse tissue bleeding, painful limbs/joints, weak bones, swollen gums/loose teeth Food sources for Vitamin A - ANS Liver, egg yolk, whole milk, green or orange vegetables, fruits Food sources for Vitamin D - ANS Fortified milk, fish oil, cereal Food sources for Vitamin E - ANS vegetable oils; green leafy vegetables; cereals; apricots, apples, and peaches Food sources for Vitamin K - ANS green leafy vegetables; cauliflower and cabbage.