NURS 225 ATI Proctor, Nutrition - West Coast University | NURS225 ATI Proctor, Nutrition - Graded A

ATI Proctor - Nutrition Chapter 1: Carbohydrate, protein and fat 3 main nutrients. Carbs: 45-65% of daily calories function: energy, regulate fat, cardiac and cns system, protein metabolism. Glycogen: stored carb in the liver and muscle and it release between the meals to regulate the Blood glucose level. Carbs 4 calories per gram per energy * Fiber intake 25gr women, for M 38gr per day * Protein 10-35% daily calories, 0.8 gr per kg body weight, tissue building, immune function, neutral nitrogen balance. Wound healing is important.  Complete protein: all 9 amino acids, animal sources and soy  Incomplete: 2 different one together is complete like rice plus beans.  Protein 4 calories per gram per energy.  Fat lipids: 20-35% of daily calories. Les that 10 sutured fat, ideally 7% Function: store energy, padding insulation. Hormone, absorption of fat-soluble vitamin  Cholesterol: 200-300 mg/day  Fat provides 9 calories/energy If you eat 5 gr of fat how many calories: 45 calories. Vitamins: Fat soluble: A, D, E, K they have risk for toxicity, don’t overdose, CF, celiac and crohns disease Water soluble: Vitamin C and B complex thiamine, niacin, pardaxin, panthocacid, folic, cobalamin: no risk for toxicity, you will pee it out. Vitamin c: iron absorption, tissue building Citrus fruits, tomatoes, green veggie. Deficiency in vitamin C: bleeding, swelling gums and joint pain, during pain and illness take more, during smoking take more B complex: CNS functioning, meats, milk, whole grains, legumes, green leafy veggies. Pregnancy get folic acid. Def B12: pernicious anemia. Vitamin A: vision health, skeletal and soft tissue: orange and yellow fruits, fatty fish, dairy products. Deficiency: xeropthalmia and vision issue Vitamin D: absorption of calcium and phosphorus. Sunlight, Milk, fatty fish and eggs. Deficiency: bone loss Vitamin E: serve as antioxidants: fat containing food, nuts, dark green veggies. Deficiency very rare: muscle pain. Vitamin K: blood clotting and bone maintenance, dark green veggie, carrots deficiency: increase bleeding time. Antidote for Warfarin Electrolytes: Sodium Na: 136-145 normal level. function: fluid balance and nerve and muscle function. Food high in Na: salt and processed food. Hyper: hypervolemia and HTN Hypo: confusion, muscle cramps, headache, fatigue, NV Potassium K: 3.5-5 normal level. Function: ICF, nerve function, muscle and heart contraction FOOD HIGH IN K: bananas, potatoes, tomatoes, oranges, avocadoes, dark green veggies, dried foods Hyper: dysrhythmias, muscle weakness, NV, confusion Hypo: dysrhythmias, muscle cramps and constipation Chloride Cl: 98-106 is normal level Function: Help with digestion, ICF and ECF. Find in salt Hyper: NV Hypo: muscle cramps, GI upset Calcium CA: 9-10.5 is normal level Function: bone, teeth formation, nerve and muscle function, BP Food: dairy, dark green veggie, fruits Hyper: constipation, decreased DTR, kidney stones, lethargy Hypo: Positive Chvostek and Trousers’, muscle spasm and tingling Magnesium Mg: 1.3-2.1 Function: Nerve, muscle function, bone formation, biochemical reactions Foods: nuts, veggies, whole grain, milk Hyper: NV/ hypotension, muscle weakness, lethargy. Respiratory and cardiac arrest Hypo: increased DTR, dysthymias, seizure, tremors Ph: Phosphorus 3-4.5 is normal level Function: bone and teeth formation Dairy and cheese, dark green veggies, fish and legumes Inverse relationship with calcium, high Calcium low Ph Trace Minerals: 1. Iodine: synthesis of thyroxine required level is 100-150mcg. Find in table salt and sea food 2. Iron: make help HH. Meat, fish, legumes, Vitamin C, constipation, increase fiber intake, tooth discoloration. Z track for IM injection. Calcium lower absorption 3. Zinc: important in immune functions, NUTS, cereal and beans 4. Fluoride: help protect cavities, in water Water: 2-3 L/day .minimum requirement level is 1.5 L I should = O Sensible fluid loss: can be measured. Urine, vomit Insensible: fluid loss from lung, water excreted in the feces. Sweat Older adult and children greater risk for dehydration S/S: dehydration poor skin turgor, confusion, hypotension, decrease Urine output, dry mucous membrane, increase urine osmolarity. Sunken in babies. Chapter 2: Catabolism: breaking down of substance to release energy Anabolism uses energy to repair BMR: energy required for involuntary activities within 24hrs. heart function, respiration INCREASE BMMR: Male gender, more muscle mass, periods of growth such as puberty, stress, exposure to cold, disease and illness, hyperthyroidism, seizure, surgery, pregnancy and lactation Decrease: female gender, shorter height, less muscle mass, starvation, older age and hypothyroidism. Nitrogen balance: component amino acids: nitrogen intake-nitrogen excretion For the Adults this nitrogen balance should be neutral. Negative nitrogen: insufficient protein intake, malnutrition or aging, illness. Positive nitrogen balance: growth, pregnancy and lactation - -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • SOMOGYI phenomenon: morning hyperglycemia due to untreated overnight hypoglycemia, bedtime snack before going to bed and insulin. General rec: increase of fiber (beans, veggies), limit carbs, decrease saturated fats less than 7%, trans fat less than 1% daily calories, cholesterol 200-300 mg /day/. no smoking HbgA1C is below 7 Encourage to exercise and lose weight and monitor BS level and counting carbohydrate, consumption 45-75 carbs per meal. Chapter 16: Nutrition for cancer prevention: fiber for colon cancer, no smoking for lung cancer. Serving of fruits and veggies (5 serving.) Eating whole grain, avoid eating pickles, nitrate containing meals, polyunsaturated fats, reduced alcohol consumption. Who has cancer: higher metabolism, encourage intake of protein and calories, to maintain their weight. Whole milk adds milk and cheese to their food. Add Peanut butter spread, add yogurt. HIV and aids: consume frequent high protein, high calorie nutrient meals HIV associated wasting: lost 10% of their body weight, diarrhea, fever or chronic weakness. Stomatitis: ulceration in the mouth, no alcohol-based washes, soft tooth brushes, avoid crunchy food and acidic food, scramble eggs. Consumed room T food, cut food in smaller bite, avoid trauma to mucosa. Taste alterations: Tart food citrus fruit and juices, plastic utensil to decrease metallic taste. suck on mint, candies, gargle with mouthwash, try seasoning and sauces to help with appetites.