ATI RN NUTRITION NGN NEWEST COMPLETE 105
QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+||BRAND NEW
VERSION!
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 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 a 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 (B1): Berberi, common in those with alcohol use disorder 16. Deficiency of riboflavin (B2): 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 B12: 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
QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+||BRAND NEW
VERSION!
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 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 a 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 (B1): Berberi, common in those with alcohol use disorder 16. Deficiency of riboflavin (B2): 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 B12: 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
