ATI Nutrition Proctor Study Guide Review
How many calories do carbs provide? - ANS4 cal/g
How many calories do fats provide? - ANS9 cal/g
How many calories do proteins provide? - ANS4 cal/g
Glucose - ANS70-115
Albumin - ANS3.5-5.0
Prealbumin - ANS15-36
Protein - ANS6-8
Sodium - ANS135-145
Potassium - ANS3.5-5.0
Calcium - ANS9.0-10.5
Magnesium - ANS1.3-2.1
Platelets - ANS150,000-400,000
Hemoglobin - ANS12-18
Hematocrit - ANS37%-52%
Cholesterol - ANS<200
HDL - ANSMale >40; Female >50
LDL - ANS<100
Triglycerides - ANS<150
Glycosylated Hemoglobin A1c - ANS4.0-6.0%
Creatinine - ANS0.6-1.3
, BUN - ANS6-20
WBC - ANS5,000-10,000
Food sources for folic acid - ANSGreen leafy vegetables; liver, beef, and fish; legumes;
grapefruit and oranges
Food sources for niacin - ANSMeats, poultry, fish, beans, peanuts, grains, legumes, milk, whole
grain, and enriched breads and cereals.
Deficiency of Niacin (B3) - ANSresults in pellagra S/S: sun-sensitive skin lesions and GI and
neurological findings.
Food sources for B12 (thiamine) - ANSpork and nuts, whole-grain cereals, legumes
Thiamin (B1) deficiency - ANSresults in beriberi (ataxia, confusion, anorexia, tachycaria),
headache, wt loss, fatigue
Food sources for B2 (riboflavin) - ANSmilk, lean meats, fish, grains
Deficiency of Riboflavin (B2) - ANSresults 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) - ANSyeast, corn, meat, poultry, fish
Food sources for B12 (cobalamin) - ANSMeat, liver
Food sources for vitamin C (ascorbic acid) - ANSCitrus fruits (oranges, lemons), tomatoes,
broccoli, cabbage, peppers, green leafy vegetables, strawberries
Vitamin C deficiency - ANSscurvy; a hemorrhagic disease w/ diffuse tissue bleeding, painful
limbs/joints, weak bones, swollen gums/loose teeth
Food sources for Vitamin A - ANSLiver, egg yolk, whole milk, green or orange vegetables, fruits
Food sources for Vitamin D - ANSFortified milk, fish oil, cereal
Food sources for Vitamin E - ANSvegetable oils; green leafy vegetables; cereals; apricots,
apples, and peaches
Food sources for Vitamin K - ANSgreen leafy vegetables; cauliflower and cabbage.
How many calories do carbs provide? - ANS4 cal/g
How many calories do fats provide? - ANS9 cal/g
How many calories do proteins provide? - ANS4 cal/g
Glucose - ANS70-115
Albumin - ANS3.5-5.0
Prealbumin - ANS15-36
Protein - ANS6-8
Sodium - ANS135-145
Potassium - ANS3.5-5.0
Calcium - ANS9.0-10.5
Magnesium - ANS1.3-2.1
Platelets - ANS150,000-400,000
Hemoglobin - ANS12-18
Hematocrit - ANS37%-52%
Cholesterol - ANS<200
HDL - ANSMale >40; Female >50
LDL - ANS<100
Triglycerides - ANS<150
Glycosylated Hemoglobin A1c - ANS4.0-6.0%
Creatinine - ANS0.6-1.3
, BUN - ANS6-20
WBC - ANS5,000-10,000
Food sources for folic acid - ANSGreen leafy vegetables; liver, beef, and fish; legumes;
grapefruit and oranges
Food sources for niacin - ANSMeats, poultry, fish, beans, peanuts, grains, legumes, milk, whole
grain, and enriched breads and cereals.
Deficiency of Niacin (B3) - ANSresults in pellagra S/S: sun-sensitive skin lesions and GI and
neurological findings.
Food sources for B12 (thiamine) - ANSpork and nuts, whole-grain cereals, legumes
Thiamin (B1) deficiency - ANSresults in beriberi (ataxia, confusion, anorexia, tachycaria),
headache, wt loss, fatigue
Food sources for B2 (riboflavin) - ANSmilk, lean meats, fish, grains
Deficiency of Riboflavin (B2) - ANSresults 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) - ANSyeast, corn, meat, poultry, fish
Food sources for B12 (cobalamin) - ANSMeat, liver
Food sources for vitamin C (ascorbic acid) - ANSCitrus fruits (oranges, lemons), tomatoes,
broccoli, cabbage, peppers, green leafy vegetables, strawberries
Vitamin C deficiency - ANSscurvy; a hemorrhagic disease w/ diffuse tissue bleeding, painful
limbs/joints, weak bones, swollen gums/loose teeth
Food sources for Vitamin A - ANSLiver, egg yolk, whole milk, green or orange vegetables, fruits
Food sources for Vitamin D - ANSFortified milk, fish oil, cereal
Food sources for Vitamin E - ANSvegetable oils; green leafy vegetables; cereals; apricots,
apples, and peaches
Food sources for Vitamin K - ANSgreen leafy vegetables; cauliflower and cabbage.
