Exam 8 172 latest complete update A+
graded
Vitamins are required for formation of RBC, nerve cells, hormones, genetic material, bone
and ohther tissues
Promotes wound healing (vit c, and zinc)
Fat soluble vitamins A, D, E, K
Water soluble vitamins B and C
Minerals and electrolytes what do they do Maintain fluid
Acid base balance
Influences growth process
What to avoid with vitamins patient guidelines Avoid taking large doses of vitamins which
do not promote health, strength, or youth
Certain people who need vitamin supplement Pregnancy women
Smokers
Large ingestion of alcohol
Impaired immune system
Elderly
Large doses of minerals can be Toxic
Vitamin A is required for normal vision, growth, bone development, skin and mucous
membranes
Vitamin A therapeutic use Improves vision and night blindness
Dietary sources of Vitamin Retinol-liver, milk, butter, cheese, egg yolk
Beta carotenes- spinach, kale, mango, broccoli
High doses of vitamin A can result inHair loss
,Double vision
Headaches
Diarrhea
Nausea
Loss of appetite
Dry
Itching skin
Elevated blood calcium
Vitamin E use Deficiency of vitamin e
Dietary sources of Vitamin E Veg oil
Margarine
Salad dressing
Nuts
Wheel germ
Dark green veg
Vitamin E overdose Fatigue
Heeadache
Blurred vision
Nausea
Diarrhea
Do not take supplement vitamins product that contains more than recommended amounts of
Vitamin E
Vitamin e can interfere with Vitamin K action (blood clotting) by decreasing platelet
aggregation and produce risk of bleeding
What patient should avoid vitamin E History of bleeding disorders or thrombocytopenia
Vitamin K use Correct hypoprothrombinemia causes by inadequate levels of vitamin K
Giving to newborns to prevent bleeding
Reverse effects of warfarin overdose
Vitamin K dietary sources Spinach
Brussels sprout
Broccoli
Cabbage
Cauliflower
Collar greens
What should you avoid with vitamin K Avoid excessive doses of vitamin K
During warfrian therapy intake of vitamins K contain foods should remain Constant
, Vitamin B1 Thiamine given for Deficiencies
Alcohol withdrawal syndrome
Vitamin B1 Thiamine occurs in what foods Whole grain
Enriched breads and cereals
Liver
Pork
Vitamin B3 Niacin used for Deficiencies and hyperlipidemia (high lipids)
When to take Vitmain B3 Niacin Oral form and time release form
Take with or after meals
Bedtime to decrease stomach irritation
What should you do after taking a Vitamin B3 Niacin oral dose Sit or lie down for 30mins
Causes blood vessels to dilate and may cause facial flushing , dizzy, and falls, itching tingling,
and headache may occur
Where does vitamin b3 occurs in All protein foods
Whole grain and enriched breads
Vitamin B6 pyridoxine used for Deficiencies
Vitamin B6 pyridoxine occurs in Meats
Fish
Poultry
Green leafy veg
Whole grains
Dried beans
Vitamin B6 pyridoxine form Swallow extended release
Do not break or crush
Vitamin B12 cyanocobalamin used for Deficiency states
-dietary
-malabsorption
-inadequate secretions
-intrinsic factor
Vitamin B12 requires what in the stomach to be absorbed Intrinsic factor
Vitamin B12 occurs in Meat
Fish
Shellfish
Poultry
Dairy products
Eggs
graded
Vitamins are required for formation of RBC, nerve cells, hormones, genetic material, bone
and ohther tissues
Promotes wound healing (vit c, and zinc)
Fat soluble vitamins A, D, E, K
Water soluble vitamins B and C
Minerals and electrolytes what do they do Maintain fluid
Acid base balance
Influences growth process
What to avoid with vitamins patient guidelines Avoid taking large doses of vitamins which
do not promote health, strength, or youth
Certain people who need vitamin supplement Pregnancy women
Smokers
Large ingestion of alcohol
Impaired immune system
Elderly
Large doses of minerals can be Toxic
Vitamin A is required for normal vision, growth, bone development, skin and mucous
membranes
Vitamin A therapeutic use Improves vision and night blindness
Dietary sources of Vitamin Retinol-liver, milk, butter, cheese, egg yolk
Beta carotenes- spinach, kale, mango, broccoli
High doses of vitamin A can result inHair loss
,Double vision
Headaches
Diarrhea
Nausea
Loss of appetite
Dry
Itching skin
Elevated blood calcium
Vitamin E use Deficiency of vitamin e
Dietary sources of Vitamin E Veg oil
Margarine
Salad dressing
Nuts
Wheel germ
Dark green veg
Vitamin E overdose Fatigue
Heeadache
Blurred vision
Nausea
Diarrhea
Do not take supplement vitamins product that contains more than recommended amounts of
Vitamin E
Vitamin e can interfere with Vitamin K action (blood clotting) by decreasing platelet
aggregation and produce risk of bleeding
What patient should avoid vitamin E History of bleeding disorders or thrombocytopenia
Vitamin K use Correct hypoprothrombinemia causes by inadequate levels of vitamin K
Giving to newborns to prevent bleeding
Reverse effects of warfarin overdose
Vitamin K dietary sources Spinach
Brussels sprout
Broccoli
Cabbage
Cauliflower
Collar greens
What should you avoid with vitamin K Avoid excessive doses of vitamin K
During warfrian therapy intake of vitamins K contain foods should remain Constant
, Vitamin B1 Thiamine given for Deficiencies
Alcohol withdrawal syndrome
Vitamin B1 Thiamine occurs in what foods Whole grain
Enriched breads and cereals
Liver
Pork
Vitamin B3 Niacin used for Deficiencies and hyperlipidemia (high lipids)
When to take Vitmain B3 Niacin Oral form and time release form
Take with or after meals
Bedtime to decrease stomach irritation
What should you do after taking a Vitamin B3 Niacin oral dose Sit or lie down for 30mins
Causes blood vessels to dilate and may cause facial flushing , dizzy, and falls, itching tingling,
and headache may occur
Where does vitamin b3 occurs in All protein foods
Whole grain and enriched breads
Vitamin B6 pyridoxine used for Deficiencies
Vitamin B6 pyridoxine occurs in Meats
Fish
Poultry
Green leafy veg
Whole grains
Dried beans
Vitamin B6 pyridoxine form Swallow extended release
Do not break or crush
Vitamin B12 cyanocobalamin used for Deficiency states
-dietary
-malabsorption
-inadequate secretions
-intrinsic factor
Vitamin B12 requires what in the stomach to be absorbed Intrinsic factor
Vitamin B12 occurs in Meat
Fish
Shellfish
Poultry
Dairy products
Eggs
