163 Week 4.2
Pre-Class Student Worksheets
Note to students: This class session builds on the concept of nutrition you learned in Nursing 150. The topic of fluid and electrolyte balance starts today with the connection to nutrition in the
elderly and continues in week 5 during the second class.
The information from this class will be on your exam next week.
The thinking skills you learned in Nursing 155 are in italics listed with the tasks.
Reading assignments as per weekly outline.
Complete these worksheets. You will share/use your work during class.
The Interrelationship between the Concepts of Nutrition and Fluid and Electrolyte Balance
You learned this week in Nursing 160 specific information about fluids and electrolytes and the importance of their balance.
Next week in Nursing 160 fluid and electrolyte balance will be applied to the post-operative patient and how that post-operative state affects that balance.
In this course, focused on the elderly, fluid and electrolyte balance is also a concern, but the cause of imbalance is different. This chapter talks about the effect of nutrition as it relates to fluid and electrolyte imbalance.
NOTE: The lesson is that fluid and electrolyte imbalance can have many causes.
Nutrition
Review your work from last quarter on the concept of nutrition. Review pages 102 to 107 in your
Williams text. These pages reinforce what you learned last quarter.This study source was downloaded by 100000880070903 from CourseHero.com on 02-15-2024 05:10:39 GMT -06:00
https://www.coursehero.com/file/61697759/163-week-4-part-2docx/ Task
Complete the table:
Predict potential complications
Cluster related information
Distinguish relevant from irrelevant information
Nutrient:
Mineral (some
are electrolytes)
& WaterNutritional Source Source of possible problems with
this nutrient (disease, dietary habits,
etc.)***
Calcium Milk and dairy products. Hypercalcemia, hypercalciuria. PhosphorousMeat, egg yolks, peas, beans, nuts
and whole grains Weight loss or anemia. IronRed meat, egg yolks, leafy green vegetables.Anemia
SodiumTable salt. Hypernatremia, hypertension PotassiumCitrus fruits, milk, bananas, apple
juice. Hypokalemia WaterWater , juice, coffee, tea Dehydration, Death
***Knowing the source of problems leading to not enough or too much of a nutrient/mineral/water helps with your nutrition assessment. It provides hints about what to look This study source was downloaded by 100000880070903 from CourseHero.com on 02-15-2024 05:10:39 GMT -06:00
https://www.coursehero.com/file/61697759/163-week-4-part-2docx/
Pre-Class Student Worksheets
Note to students: This class session builds on the concept of nutrition you learned in Nursing 150. The topic of fluid and electrolyte balance starts today with the connection to nutrition in the
elderly and continues in week 5 during the second class.
The information from this class will be on your exam next week.
The thinking skills you learned in Nursing 155 are in italics listed with the tasks.
Reading assignments as per weekly outline.
Complete these worksheets. You will share/use your work during class.
The Interrelationship between the Concepts of Nutrition and Fluid and Electrolyte Balance
You learned this week in Nursing 160 specific information about fluids and electrolytes and the importance of their balance.
Next week in Nursing 160 fluid and electrolyte balance will be applied to the post-operative patient and how that post-operative state affects that balance.
In this course, focused on the elderly, fluid and electrolyte balance is also a concern, but the cause of imbalance is different. This chapter talks about the effect of nutrition as it relates to fluid and electrolyte imbalance.
NOTE: The lesson is that fluid and electrolyte imbalance can have many causes.
Nutrition
Review your work from last quarter on the concept of nutrition. Review pages 102 to 107 in your
Williams text. These pages reinforce what you learned last quarter.This study source was downloaded by 100000880070903 from CourseHero.com on 02-15-2024 05:10:39 GMT -06:00
https://www.coursehero.com/file/61697759/163-week-4-part-2docx/ Task
Complete the table:
Predict potential complications
Cluster related information
Distinguish relevant from irrelevant information
Nutrient:
Mineral (some
are electrolytes)
& WaterNutritional Source Source of possible problems with
this nutrient (disease, dietary habits,
etc.)***
Calcium Milk and dairy products. Hypercalcemia, hypercalciuria. PhosphorousMeat, egg yolks, peas, beans, nuts
and whole grains Weight loss or anemia. IronRed meat, egg yolks, leafy green vegetables.Anemia
SodiumTable salt. Hypernatremia, hypertension PotassiumCitrus fruits, milk, bananas, apple
juice. Hypokalemia WaterWater , juice, coffee, tea Dehydration, Death
***Knowing the source of problems leading to not enough or too much of a nutrient/mineral/water helps with your nutrition assessment. It provides hints about what to look This study source was downloaded by 100000880070903 from CourseHero.com on 02-15-2024 05:10:39 GMT -06:00
https://www.coursehero.com/file/61697759/163-week-4-part-2docx/
