Proctored Nutrition Remediation.

 Sources of Nutrition: Indications of Dietary Deficiency (Active Learning Template - Basic Concept, RM Nutrition 6.0 Chp. 1) o Carb deficiency indicated by low energy o Protein deficiency indicated by PEM o Lipid deficiency indicated by abnormal metabolism and hormones o Vitamin C deficiency: scurvy, decreased iron absorption, and bleeding gums o Thiamin deficiency: beriberi, headache, weight loss, fatigue, o Riboflavin deficiency: skin eruptions, cracked lips, red swollen tongue o Niacin deficiency: pellagra, skin lesions, GI and CNS findings, dementia o Pantothenic acid deficiency: rare, generalized body system failure o Pyridoxine deficiency: macrocytic anemia, CNS disturbances, poor growth o Folate deficiency: megaloblastic anemia, CNS disturbance o Cobalamin deficiency: pernicious anemia, GI findings, poor muscle coordination, paresthesia of the hands and feet o Vitamin A deficiency: reduced night vision, dry/thick corneas, mucosa changes o Vitamin D deficiency: low serum calcium, fragile bones, rickets, osteomalacia in adults o Vitamin E deficiency: anemia, edema and skin lesions in infants o Vitamin K deficiency: increased bleeding times  Cardiovascular and Hematologic Disorders: Heart Healthy Diet (Active Learning Template - Basic Concept, RM Nutrition 6.0 Chp. 12) o DASH diet: low sodium, high potassium, high calcium diet that has prevent lower BP and cholesterol, decrease sodium intake (less than 2400 mg),include low-fat dairy foods to promote calcium intake, include fruits and veggies rich in potassium, limit alcohol intake  Renal Disorders: Identifying Low-Phosphorus Food Sources (Active Learning Template - System Disorder, RM Nutrition 6.0 Chp. 14) o Foods high in phosphorus are milk products, beef liver, chocolate, nuts, and legumes—these should be avoided.  Sources of Nutrition: Client Teaching About Sources of Protein (Active Learning Template - Basic Concept, RM Nutrition 6.0 Chp. 1) o Complete proteins: from animal sources and soy; include sufficient amounts of all nine essential amino acids o Incomplete proteins: generally from plant sources; contain all nine essential amino acids, however not enough for protein synthesis o complementary proteins: food sources that are incomplete proteins eaten alone, but together are equivalent to a complete protein o RDA of protein is 0.8 g/kg for healthy adults  Gastrointestinal Disorders: Dietary Recommendations for Gastroesophageal Reflux