WGU D440 NUTRITION
Study online at https://quizlet.com/_hv8hl5
1. Sodium: Commercial sports drinks, canned foods, processed foods, soy sauce, seasoning salt, salted butter or
margarine, mustard, sauces and marinades, celery, spinach, carrots, and beets
2. Potassium: Oranges, bananas, dried fruits, cantaloupe, potatoes, tomatoes, GLV, Soy, Spinach, legumes, and
salt substitutes
3. Magnesium: Nuts, seeds , legumes, cocoa, milk, yogurt , seafood, GLV, Beans, and bananas.
4. B12 Cobalamin: Meat, Fish, Eggs, Dairy
5. B3 Niacin: Meat, Shrimp, Spinach, Peanuts, Tomato, Beans, Enrich grains
6. B1 Thiamine: Meat, Soy, Watermelon, Tomato, Spinach, Enrich Grains, Legumes, Yeast, Nuts
7. B2 Riboflavin: Meat, Oysters, Dairy, Enrich Wheat, Greens
8. B6 PYROXINE: Chicken, Fish, Tofu, Banana, Watermelon, Legume, Yeast, Corn
9. B9 Folate: Legumes, Spinach, GLV, Chickpeas, Asparagus, Tomato, Yogurt, OJ
10. Calcium: DGLV, Almond milk, Salmon, Sardines, Soy, Tofu, Dairy
11. Vitamin K: DGLV, Eggs, Carrots, Liver, Tomato, Potato, PB
12. Vitamin C: Citrus, Tomato, Potato, Red/Green Peppers, Kiwi, Strawberry
13. Vitamin D: Sun, Milk, Eggs, Fatty Fish
14. Vitamin A: Retinol: Orange/Yellow F&V, Dairy, Butter, DGLV, Liver, Fatty fish
15. Vitamin E: Veggie Oil, Nuts/Seeds, GLV, Whole Grain Cereal
16. Zinc: Meat, Seafood, Chickpeas, Cocoa Powder, Cashews, Legume, Yogurt, Tofu
17. Iron: Heme products + Egg yolks, Tofu, GLV, Potatoes, Nuts/Seeds, Dried fruit, Dried Beans, Chickpeas, Asparagus
18. Care & Maintenance of Parenteral Nutrition:: Monitor Weight, Monitor BG, Monitor K &Na,
Change tubing q24H, Change dressing site q48-72H
19. Complications of Parenteral Nutrition: Infection, hypervolemia, hyper/hypoglycemia, pneu-
mothorax & air embolism are associated w/ central line placement
20. If a pt has low albumin levels: Increase protein intake
21. 1 tsp equals: 5 ml
22. 1 Tbsp equals: 15 ml
23. 1 cup equals: 240 ml or 8oz
24. 1 oz equals: 30 ml or 2 tbsp
25. Most common complication of TPN: INFECTION
26. Labs to monitor on enteral nutrition: Glucose, Serum electrolytes, BUN
27. Preventing Aspiration with tube feedings: Confirm placement before using, Keep HOB elevat-
ed 30-45 degrees, Assess gastric residual q4hrs, Do not administer if residual >100 ml., Administer slowly at room temp
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Study online at https://quizlet.com/_hv8hl5
1. Sodium: Commercial sports drinks, canned foods, processed foods, soy sauce, seasoning salt, salted butter or
margarine, mustard, sauces and marinades, celery, spinach, carrots, and beets
2. Potassium: Oranges, bananas, dried fruits, cantaloupe, potatoes, tomatoes, GLV, Soy, Spinach, legumes, and
salt substitutes
3. Magnesium: Nuts, seeds , legumes, cocoa, milk, yogurt , seafood, GLV, Beans, and bananas.
4. B12 Cobalamin: Meat, Fish, Eggs, Dairy
5. B3 Niacin: Meat, Shrimp, Spinach, Peanuts, Tomato, Beans, Enrich grains
6. B1 Thiamine: Meat, Soy, Watermelon, Tomato, Spinach, Enrich Grains, Legumes, Yeast, Nuts
7. B2 Riboflavin: Meat, Oysters, Dairy, Enrich Wheat, Greens
8. B6 PYROXINE: Chicken, Fish, Tofu, Banana, Watermelon, Legume, Yeast, Corn
9. B9 Folate: Legumes, Spinach, GLV, Chickpeas, Asparagus, Tomato, Yogurt, OJ
10. Calcium: DGLV, Almond milk, Salmon, Sardines, Soy, Tofu, Dairy
11. Vitamin K: DGLV, Eggs, Carrots, Liver, Tomato, Potato, PB
12. Vitamin C: Citrus, Tomato, Potato, Red/Green Peppers, Kiwi, Strawberry
13. Vitamin D: Sun, Milk, Eggs, Fatty Fish
14. Vitamin A: Retinol: Orange/Yellow F&V, Dairy, Butter, DGLV, Liver, Fatty fish
15. Vitamin E: Veggie Oil, Nuts/Seeds, GLV, Whole Grain Cereal
16. Zinc: Meat, Seafood, Chickpeas, Cocoa Powder, Cashews, Legume, Yogurt, Tofu
17. Iron: Heme products + Egg yolks, Tofu, GLV, Potatoes, Nuts/Seeds, Dried fruit, Dried Beans, Chickpeas, Asparagus
18. Care & Maintenance of Parenteral Nutrition:: Monitor Weight, Monitor BG, Monitor K &Na,
Change tubing q24H, Change dressing site q48-72H
19. Complications of Parenteral Nutrition: Infection, hypervolemia, hyper/hypoglycemia, pneu-
mothorax & air embolism are associated w/ central line placement
20. If a pt has low albumin levels: Increase protein intake
21. 1 tsp equals: 5 ml
22. 1 Tbsp equals: 15 ml
23. 1 cup equals: 240 ml or 8oz
24. 1 oz equals: 30 ml or 2 tbsp
25. Most common complication of TPN: INFECTION
26. Labs to monitor on enteral nutrition: Glucose, Serum electrolytes, BUN
27. Preventing Aspiration with tube feedings: Confirm placement before using, Keep HOB elevat-
ed 30-45 degrees, Assess gastric residual q4hrs, Do not administer if residual >100 ml., Administer slowly at room temp
1/3
