Name:_____________________
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 in your Williams text Chapter 6.
This chapter reinforces what you learned last quarter.
Updated 02/09/2024 1
, Name:_____________________
Task
Complete the table:
Predict potential complications
Cluster related information
Distinguish relevant from irrelevant information
Nutrient:
Mineral (some Nutritional Source Source of possible problems with
are electrolytes) this nutrient (disease, dietary habits,
& Water etc.) ***
Milk and Diary Products Ostoporosis
Hyoercalcemia
Calcium
Meat, Aneima
Egg Yolks
Phosphorous Nuts/Beans
Whole Grain
Red Meat,Shell Fish,Green W/O not hemogloblin production
Veggies, Dried Fruit
Iron
Salt Hypotension, Kidney Failure, cardiac
conditions
Sodium
Citruis Fruits,Milk Bannas and Hypokalermia
apple juice
Potassium
Beverages,Foods Fruits and Dehyrdation
Veggies.
Water
***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
for. Protein is found in eggs, beans, and cheese needed for repair of tissues. Elderly
Updated 02/09/2024 2
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 in your Williams text Chapter 6.
This chapter reinforces what you learned last quarter.
Updated 02/09/2024 1
, Name:_____________________
Task
Complete the table:
Predict potential complications
Cluster related information
Distinguish relevant from irrelevant information
Nutrient:
Mineral (some Nutritional Source Source of possible problems with
are electrolytes) this nutrient (disease, dietary habits,
& Water etc.) ***
Milk and Diary Products Ostoporosis
Hyoercalcemia
Calcium
Meat, Aneima
Egg Yolks
Phosphorous Nuts/Beans
Whole Grain
Red Meat,Shell Fish,Green W/O not hemogloblin production
Veggies, Dried Fruit
Iron
Salt Hypotension, Kidney Failure, cardiac
conditions
Sodium
Citruis Fruits,Milk Bannas and Hypokalermia
apple juice
Potassium
Beverages,Foods Fruits and Dehyrdation
Veggies.
Water
***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
for. Protein is found in eggs, beans, and cheese needed for repair of tissues. Elderly
Updated 02/09/2024 2
