Assessment for proper hydration includes
Ans: Skin turgor, mental status, orthostatic BP, urine output and concentration, moistness of mucous
membranes
Balanced Intake/Output Ratio
Ans: 1:1
,Recommended adult fluid intake
Ans: 3-4 L/day - Men
2-3 L/day - Women
1/2 should be water
Increases the absorption of iron
Ans: Vitamin C
Food sources for iron
Ans: Organ meats, egg yolks, whole grains, green leafy veggies
Function of Iron
Ans: Responsible for hemoglobin formation and function, cellular oxidation of glucose, antibody
production and collagen synthesis.
Function of Iodine
Ans: Synthesis of thyroxine, regulates metabolism
If lacking, creates a goiter
Ans: Iodine
,Sources of Iodine
Ans: Seafood, table salt
RDA of Iodine
Ans: 100-150 mcg for Adults
Sulfur (S)
Ans: Component of vitamin structure, byproduct of protein metabolism
Sources of Sulfur
Ans: Dried fruits, meats, red & white wine
Deficiency of Sulfur
Ans: Only in severe protein malnourishment
Excess Sulfur
Ans: Toxicity has a very low risk.
, Phosphorus (P)
Ans: Energy transfer or RNA/DNA, acid/base balance, bone & teeth formation
Sources of Phosphorus
Ans: Dairy, peas, soft drinks, meat, egg, some grains
Deficiency of Phosphorus
Ans: Calcium level changes, muscle weakness
Excess Phosphorus
Ans: Skeletal porosity and decreased calcium level
Must stay in balance with Calcium
Ans: Phosphorus
Magnesium (Mg)
Ans: Bone nourishment, catalyst for enzyme reactions, nerve/muscle function, CV Support
Sources of Magnesium
Ans: Skin turgor, mental status, orthostatic BP, urine output and concentration, moistness of mucous
membranes
Balanced Intake/Output Ratio
Ans: 1:1
,Recommended adult fluid intake
Ans: 3-4 L/day - Men
2-3 L/day - Women
1/2 should be water
Increases the absorption of iron
Ans: Vitamin C
Food sources for iron
Ans: Organ meats, egg yolks, whole grains, green leafy veggies
Function of Iron
Ans: Responsible for hemoglobin formation and function, cellular oxidation of glucose, antibody
production and collagen synthesis.
Function of Iodine
Ans: Synthesis of thyroxine, regulates metabolism
If lacking, creates a goiter
Ans: Iodine
,Sources of Iodine
Ans: Seafood, table salt
RDA of Iodine
Ans: 100-150 mcg for Adults
Sulfur (S)
Ans: Component of vitamin structure, byproduct of protein metabolism
Sources of Sulfur
Ans: Dried fruits, meats, red & white wine
Deficiency of Sulfur
Ans: Only in severe protein malnourishment
Excess Sulfur
Ans: Toxicity has a very low risk.
, Phosphorus (P)
Ans: Energy transfer or RNA/DNA, acid/base balance, bone & teeth formation
Sources of Phosphorus
Ans: Dairy, peas, soft drinks, meat, egg, some grains
Deficiency of Phosphorus
Ans: Calcium level changes, muscle weakness
Excess Phosphorus
Ans: Skeletal porosity and decreased calcium level
Must stay in balance with Calcium
Ans: Phosphorus
Magnesium (Mg)
Ans: Bone nourishment, catalyst for enzyme reactions, nerve/muscle function, CV Support
Sources of Magnesium
