1
Saunders Comprehensive Review for the NCLEX-RN
Chapter 11: Nutrition
Priority Concepts
Health Promotion; Nutrition
I. Nutrients
A. Carbohydrates
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1. Carbohydrates are the preferred source of energy.
2. Each gram of a carbohydrate produces 4 kcal/g. Carbohydrates promote
normal fat metabolism; inadequate carbohydrate intake affects metabolism.
3. Carbohydrates serve as the main source of fuel, providing glucose for the
brain and for the skeletal muscles during exercise; carbohydrates also promote
erythrocyte and leukocyte production, and cell function.
4. Major food sources of carbohydrates include milk, grains, fruits, and
vegetables.
B. Fats
1. Fats provide a concentrated source and a stored form of energy.
2. Fats protect internal organs and maintain body temperature.
3. Fats enhance absorption of the fat-soluble vitamins.
4. Fats provide 9 kcal/g.
5. Inadequate intake of essential fatty acids leads to clinical manifestations of
sensitivity to cold, skin lesions, increased risk of infection, and amenorrhea in
women.
6. Diets high in fat can lead to obesity and increase the risk of cardiovascular
disease and some cancers.
C. Proteins
1. Amino acids, which make up proteins, are critical to all aspects of growth and
development of body tissues and provide 4 kcal/g.
2. Proteins build and repair body tissues, regulate fluid balance, maintain acid-
base balance, produce antibodies, provide energy, and produce enzymes and
hormones.
3. Essential amino acids are required in the diet because the body cannot
manufacture them.
4. Complete proteins contain all essential amino acids; incomplete proteins lack
some of the essential fatty acids.
5. Inadequate protein can cause protein energy malnutrition and severe wasting
of fat and muscle tissue.
Major stages of the life span with specific nutritional needs are
pregnancy, lactation, infancy, childhood, and adolescence. Adults and
older adults may experience physiological changes related to aging that
will influence individual nutritional needs.
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D. Vitamins (Box 11.1)
1. Vitamins facilitate the metabolism of proteins, fats, and carbohydrates and
act as catalysts for metabolic functions.
2. Vitamins promote life and growth processes and maintain and regulate body
functions.
3. Fat-soluble vitamins A, D, E, and K can be stored in the body, so an excess can
cause toxicity.
4. The B vitamins and vitamin C are water-soluble vitamins, are not stored in the
body, and can be excreted in the urine.
E. Minerals and electrolytes (Box 11.2)
1. Minerals are components of hormones, cells, tissues, and bones.
2. Minerals act as catalysts for chemical reactions and enhancers of cell
function.
Box 11.1 Food Sources of Vitamins
Water-Soluble Vitamins
Folic acid: Green leafy vegetables, liver, beef, fish, legumes, grapefruit,
oranges
Niacin: Meats, poultry, fish, beans, peanuts, grains
Vitamin B1 (thiamine): Pork, nuts, whole-grain cereals, legumes
Vitamin B2 (riboflavin): Milk, lean meats, fish, grains
Vitamin B6 (pyridoxine): Yeast, corn, meat, poultry, fish
Vitamin B12 (cobalamin): Meat, liver
Vitamin C (ascorbic acid): Citrus fruits, tomatoes, broccoli, cabbage
Fat-Soluble Vitamins
Vitamin A: Dairy products, fish, liver, green or orange vegetables, fruits
Vitamin D: Fortified milk, fish oils, most cereals
Vitamin E: Vegetable oils and products made with vegetable oil
(margarine and salad dressing), fruits, vegetables, grains, nuts (almonds
and hazelnuts), seeds (e.g., sunflower seeds), and fortified cereals
Vitamin K: Green leafy and cruciferous vegetables, such as turnip
greens, spinach, cauliflower, cabbage, and broccoli; and certain
Saunders Comprehensive Review for the NCLEX-RN
Chapter 11: Nutrition
Priority Concepts
Health Promotion; Nutrition
I. Nutrients
A. Carbohydrates
, 2
1. Carbohydrates are the preferred source of energy.
2. Each gram of a carbohydrate produces 4 kcal/g. Carbohydrates promote
normal fat metabolism; inadequate carbohydrate intake affects metabolism.
3. Carbohydrates serve as the main source of fuel, providing glucose for the
brain and for the skeletal muscles during exercise; carbohydrates also promote
erythrocyte and leukocyte production, and cell function.
4. Major food sources of carbohydrates include milk, grains, fruits, and
vegetables.
B. Fats
1. Fats provide a concentrated source and a stored form of energy.
2. Fats protect internal organs and maintain body temperature.
3. Fats enhance absorption of the fat-soluble vitamins.
4. Fats provide 9 kcal/g.
5. Inadequate intake of essential fatty acids leads to clinical manifestations of
sensitivity to cold, skin lesions, increased risk of infection, and amenorrhea in
women.
6. Diets high in fat can lead to obesity and increase the risk of cardiovascular
disease and some cancers.
C. Proteins
1. Amino acids, which make up proteins, are critical to all aspects of growth and
development of body tissues and provide 4 kcal/g.
2. Proteins build and repair body tissues, regulate fluid balance, maintain acid-
base balance, produce antibodies, provide energy, and produce enzymes and
hormones.
3. Essential amino acids are required in the diet because the body cannot
manufacture them.
4. Complete proteins contain all essential amino acids; incomplete proteins lack
some of the essential fatty acids.
5. Inadequate protein can cause protein energy malnutrition and severe wasting
of fat and muscle tissue.
Major stages of the life span with specific nutritional needs are
pregnancy, lactation, infancy, childhood, and adolescence. Adults and
older adults may experience physiological changes related to aging that
will influence individual nutritional needs.
, 3
D. Vitamins (Box 11.1)
1. Vitamins facilitate the metabolism of proteins, fats, and carbohydrates and
act as catalysts for metabolic functions.
2. Vitamins promote life and growth processes and maintain and regulate body
functions.
3. Fat-soluble vitamins A, D, E, and K can be stored in the body, so an excess can
cause toxicity.
4. The B vitamins and vitamin C are water-soluble vitamins, are not stored in the
body, and can be excreted in the urine.
E. Minerals and electrolytes (Box 11.2)
1. Minerals are components of hormones, cells, tissues, and bones.
2. Minerals act as catalysts for chemical reactions and enhancers of cell
function.
Box 11.1 Food Sources of Vitamins
Water-Soluble Vitamins
Folic acid: Green leafy vegetables, liver, beef, fish, legumes, grapefruit,
oranges
Niacin: Meats, poultry, fish, beans, peanuts, grains
Vitamin B1 (thiamine): Pork, nuts, whole-grain cereals, legumes
Vitamin B2 (riboflavin): Milk, lean meats, fish, grains
Vitamin B6 (pyridoxine): Yeast, corn, meat, poultry, fish
Vitamin B12 (cobalamin): Meat, liver
Vitamin C (ascorbic acid): Citrus fruits, tomatoes, broccoli, cabbage
Fat-Soluble Vitamins
Vitamin A: Dairy products, fish, liver, green or orange vegetables, fruits
Vitamin D: Fortified milk, fish oils, most cereals
Vitamin E: Vegetable oils and products made with vegetable oil
(margarine and salad dressing), fruits, vegetables, grains, nuts (almonds
and hazelnuts), seeds (e.g., sunflower seeds), and fortified cereals
Vitamin K: Green leafy and cruciferous vegetables, such as turnip
greens, spinach, cauliflower, cabbage, and broccoli; and certain
