ATI RN NUTRITION NGN NEWEST ACTUAL COMPLETE QUESTION
AND VERIFIED ANSWER
1. Vitamin C Function: tissue building, metabolism, iron absorption
Foods- citrus fruit juices, tomato, green leafy vegetables, peppers
Deficiency of vitamin c- scurvy (symptoms)- bleeding, joint pain,
swollen gums, increase intake during times of stress and illness
Smokers need more vitamin C
2. Water soluble vitamins: Vitamin c, b-complex, thiamin b1
riboflavin b2, niacin b3 pyridoxine b6, pantothenic acid, biotin,
folate, cobalmin b12
3. Fat soluble vitamins: Vitamins A, D, E, K
Fat soluble vitamins have risk of toxicity since they are stored in the
body for a long time
4. Conditions that impair absorption of fat soluble vitamins:
cystic fibrosis, celiac disease, crohn's disease
5. Carbohydrates: Should make up 45-85% of calories
Function in body- energy, regulate fat/protein, metabolism, and are
important for cardiac and cns functioning
6. Glycogen: Stored carbohydrates energy in the liver and muscles
released in between meals to maintain blood glucose levels
Carbs provide 4calories/gram of energy
7. Recoiled fiber intake: 25g for women 38g for men
8. Protein: Should make up 10-35% of calories
Function- supports tissue building metabolism immune function
maintain nitrogen balance important for wound healing
9. Complete proteins: Contain sufficient amount of 9 essential amino
acids ( animal sources, soy)
10. Incomplete proteins: Plant sources can be combined to make
complete protein Proteins provide 4cal/gram of energy
Examples of protein energy malnutrition- kwasshiorkor- little protein
Marasmus- inadequacy of all nutrients
11. Lipids/fats: Fats should make up 20-35% of calories less then 10
should come from saturated fat with a goal of less then 7%
, Function- stored energy for the body provides passing and insulation
for hormone production and absorption of fat soluble vitamin
Cholesterol should be limited to 200-300 mg a day
Fats provides 9cal/g of energy
12. Vitamin E: Antioxidant- protect cell from damage
Food- fat containing food examples veg oil, nuts, dark green
vegetables whole grain Deficiency- rare- muscle pain weakness poor
balance
13. Vitamin D deficiency: Helps with absorption of calcium and
phosphorus bone mineralization Food/source- sunlight, fortified milk,
fatty fish, eggs
Deficiency- rickets bone loss
14. B complex vitamins: metabolism, energy, nerve functioning
Foods- Meat milk enriched grains whole grains legumes green leafy
vegetables
15. Deficiency of thiamin: Berberi, common in those with alcohol use
disorder
16. Deficiency of riboflavin: Cheilosis( cracking of corner of mouth)
(glossitis- smooth swollen red tongue)
17. Deficiency of folate: Result in neural tube defects in utero
18. Deficiency of cobalmin: Pernicious anemia, affects strict vegan
and those lacking intrinsic factor (need for absorption of B12
19. Vitamin A: Vision health , skeletal and soft tissue development and
strength Foods- oranges yellow fruits and veggies carrots apricots
cantaloupe fatty fish eggs liver dairy products
Deficiency- vision issues xerothalemia- dry thickened conjunctiva and
cornea
20. Calcium (9-10.5): Bone teeth formation nerve and muscle function
clotting blood pressure
Food- dairy product dark green veg fortified food
Hypercalcemia constipation decreased deep tendon reflexes kidney
stones lethargy Hypocalcemia- positive chvostek and trosseau sign
muscle spasm tingling lips and fingers
, 21. Chloride 98-106: Digestion maintaining intercellular fluid and
extracellular fluid Food- salt
Hyperchloremia- nausea vomiting
Hyopchloremia- muscle cramps gi upset
22. Vitamin K: Blood clotting bone maintenance
Food- dark green veg carrots eggs
Deficiency- increase bleeding time
Key point - vitamin k is antidote for warfarin
23. Sodium 136-145: Maintain fluid balance in body nerve and music
function
Foods- salt processed foods
Hypernaitremia- hypervolemia hypertension
Hyponaitremia- confusion common in elderly muscle cramping fatigue
n/v headache
24. Potassium 3.5-5: Maintain intracellular fluid nerve function nerve
function regulate muscle and heart contractions Food banana potato
tomato orange
Cantaloupe avocado dark green veg
Hyperkalemia - dysrrthymia muscle weakness numbness tingling n/v
confusion
Hyopkalemia- dysthsrthymiax muscle cramps constipation
25. Water: 2-3 l a day recommend
Minimum is 1.5 l intake should match output
Older adults and children are at higher risk for dehydration
Signs of dehydration poor skin turgor confusion hypotension decrease
urine output increase urine osmolality dry mucous membranes thirst
26. Iron: Used to make hemoglobin component of rbc
Food meat fish grains legumes
Side effects constipation gi upset tooth discoloration
Vitamin c increase absorption calcium decrease absorption
Use Z track method for IM injections
27. Magnesium 1.3-2.1: Nerve and muscle function bone formation
critical for many biochemical reaction in the body
AND VERIFIED ANSWER
1. Vitamin C Function: tissue building, metabolism, iron absorption
Foods- citrus fruit juices, tomato, green leafy vegetables, peppers
Deficiency of vitamin c- scurvy (symptoms)- bleeding, joint pain,
swollen gums, increase intake during times of stress and illness
Smokers need more vitamin C
2. Water soluble vitamins: Vitamin c, b-complex, thiamin b1
riboflavin b2, niacin b3 pyridoxine b6, pantothenic acid, biotin,
folate, cobalmin b12
3. Fat soluble vitamins: Vitamins A, D, E, K
Fat soluble vitamins have risk of toxicity since they are stored in the
body for a long time
4. Conditions that impair absorption of fat soluble vitamins:
cystic fibrosis, celiac disease, crohn's disease
5. Carbohydrates: Should make up 45-85% of calories
Function in body- energy, regulate fat/protein, metabolism, and are
important for cardiac and cns functioning
6. Glycogen: Stored carbohydrates energy in the liver and muscles
released in between meals to maintain blood glucose levels
Carbs provide 4calories/gram of energy
7. Recoiled fiber intake: 25g for women 38g for men
8. Protein: Should make up 10-35% of calories
Function- supports tissue building metabolism immune function
maintain nitrogen balance important for wound healing
9. Complete proteins: Contain sufficient amount of 9 essential amino
acids ( animal sources, soy)
10. Incomplete proteins: Plant sources can be combined to make
complete protein Proteins provide 4cal/gram of energy
Examples of protein energy malnutrition- kwasshiorkor- little protein
Marasmus- inadequacy of all nutrients
11. Lipids/fats: Fats should make up 20-35% of calories less then 10
should come from saturated fat with a goal of less then 7%
, Function- stored energy for the body provides passing and insulation
for hormone production and absorption of fat soluble vitamin
Cholesterol should be limited to 200-300 mg a day
Fats provides 9cal/g of energy
12. Vitamin E: Antioxidant- protect cell from damage
Food- fat containing food examples veg oil, nuts, dark green
vegetables whole grain Deficiency- rare- muscle pain weakness poor
balance
13. Vitamin D deficiency: Helps with absorption of calcium and
phosphorus bone mineralization Food/source- sunlight, fortified milk,
fatty fish, eggs
Deficiency- rickets bone loss
14. B complex vitamins: metabolism, energy, nerve functioning
Foods- Meat milk enriched grains whole grains legumes green leafy
vegetables
15. Deficiency of thiamin: Berberi, common in those with alcohol use
disorder
16. Deficiency of riboflavin: Cheilosis( cracking of corner of mouth)
(glossitis- smooth swollen red tongue)
17. Deficiency of folate: Result in neural tube defects in utero
18. Deficiency of cobalmin: Pernicious anemia, affects strict vegan
and those lacking intrinsic factor (need for absorption of B12
19. Vitamin A: Vision health , skeletal and soft tissue development and
strength Foods- oranges yellow fruits and veggies carrots apricots
cantaloupe fatty fish eggs liver dairy products
Deficiency- vision issues xerothalemia- dry thickened conjunctiva and
cornea
20. Calcium (9-10.5): Bone teeth formation nerve and muscle function
clotting blood pressure
Food- dairy product dark green veg fortified food
Hypercalcemia constipation decreased deep tendon reflexes kidney
stones lethargy Hypocalcemia- positive chvostek and trosseau sign
muscle spasm tingling lips and fingers
, 21. Chloride 98-106: Digestion maintaining intercellular fluid and
extracellular fluid Food- salt
Hyperchloremia- nausea vomiting
Hyopchloremia- muscle cramps gi upset
22. Vitamin K: Blood clotting bone maintenance
Food- dark green veg carrots eggs
Deficiency- increase bleeding time
Key point - vitamin k is antidote for warfarin
23. Sodium 136-145: Maintain fluid balance in body nerve and music
function
Foods- salt processed foods
Hypernaitremia- hypervolemia hypertension
Hyponaitremia- confusion common in elderly muscle cramping fatigue
n/v headache
24. Potassium 3.5-5: Maintain intracellular fluid nerve function nerve
function regulate muscle and heart contractions Food banana potato
tomato orange
Cantaloupe avocado dark green veg
Hyperkalemia - dysrrthymia muscle weakness numbness tingling n/v
confusion
Hyopkalemia- dysthsrthymiax muscle cramps constipation
25. Water: 2-3 l a day recommend
Minimum is 1.5 l intake should match output
Older adults and children are at higher risk for dehydration
Signs of dehydration poor skin turgor confusion hypotension decrease
urine output increase urine osmolality dry mucous membranes thirst
26. Iron: Used to make hemoglobin component of rbc
Food meat fish grains legumes
Side effects constipation gi upset tooth discoloration
Vitamin c increase absorption calcium decrease absorption
Use Z track method for IM injections
27. Magnesium 1.3-2.1: Nerve and muscle function bone formation
critical for many biochemical reaction in the body
