ATI proctor, Nutrition
Chapter 1:
Carbohydrate, protein and fat 3 main nutrients.
Carbs: 45-65% of daily calories
function: energy, regulate fat, cardiac and cns system, protein metabolism.
Glycogen: stored ca
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ATI proctor, Nutrition
Chapter 1:
Carbohydrate, protein and fat 3 main nutrients.
Carbs: 45-65% of daily calories
function: energy, regulate fat, cardiac and cns system, protein metabolism.
Glycogen: stored carb in the liver and muscle and it release between the meals to regulate the
Blood glucose level.
Carbs 4 calories per gram per energy
* Fiber intake 25gr women, for M 38gr per day
* Protein 10-35% daily calories, 0.8 gr per kg body weight, tissue building, immune
function, neutral nitrogen balance. Wound healing is important.
Complete protein: all 9 amino acids, animal sources and soy
Incomplete: 2 different one together is complete like rice plus beans.
Protein 4 calories per gram per energy.
Fat lipids: 20-35% of daily calories. Les that 10 sutured fat, ideally 7%
Function: store energy, padding insulation. Hormone, absorption of fat-soluble vitamin
Cholesterol: 200-300 mg/day
Fat provides 9 calories/energy
If you eat 5 gr of fat how many calories: 45 calories.
Vitamins:
Fat soluble: A, D, E, K they have risk for toxicity, don’t overdose, CF, celiac and crohns disease
Water soluble: Vitamin C and B complex thiamine, niacin, pardaxin, panthocacid, folic,
cobalamin: no risk for toxicity, you will pee it out.
Vitamin c: iron absorption, tissue building Citrus fruits, tomatoes, green veggie.
Deficiency in vitamin C: bleeding, swelling gums and joint pain, during pain and illness take
more, during smoking take more
B complex: CNS functioning, meats, milk, whole grains, legumes, green leafy veggies.
Pregnancy get folic acid.
Def B12: pernicious anemia.
Vitamin A: vision health, skeletal and soft tissue: orange and yellow fruits, fatty fish, dairy
products.
Deficiency: xeropthalmia and vision issue
Vitamin D: absorption of calcium and phosphorus. Sunlight, Milk, fatty fish and eggs.
Deficiency: bone loss
Vitamin E: serve as antioxidants: fat containing food, nuts, dark green veggies.
Deficiency very rare: muscle pain.
Vitamin K: blood clotting and bone maintenance, dark green veggie, carrots deficiency: increase
bleeding time. Antidote for Warfarin
Electrolytes:
Sodium Na: 136-145 normal level.
function: fluid balance and nerve and muscle function. Food high in Na: salt and processed
food.
Hyper: hypervolemia and HTN
Hypo: confusion, muscle cramps, headache, fatigue, NV
Potassium K: 3.5-5 normal level.
Function: ICF, nerve function, muscle and heart contraction
FOOD HIGH IN K: bananas, potatoes, tomatoes, oranges, avocadoes, dark green veggies, dried
foods
Hyper: dysrhythmias, muscle weakness, NV, confusion
Hypo: dysrhythmias, muscle cramps and constipation
Chloride Cl: 98-106 is normal level
Function: Help with digestion, ICF and ECF. Find in salt
Hyper: NV
Hypo: muscle cramps, GI upset
Calcium CA: 9-10.5 is normal level
Function: bone, teeth formation, nerve and muscle function, BP
Food: dairy, dark green veggie, fruits
Hyper: constipation, decreased DTR, kidney stones, lethargy
Hypo: Positive Chvostek and Trousers’, muscle spasm and tingling
Magnesium Mg: 1.3-2.1
Function: Nerve, muscle function, bone formation, biochemical reactions
Foods: nuts, veggies, whole grain, milk
Hyper: NV/ hypotension, muscle weakness, lethargy. Respiratory and cardiac arrest
Hypo: increased DTR, dysthymias, seizure, tremors
Ph: Phosphorus 3-4.5 is normal level
Function: bone and teeth formation
Dairy and cheese, dark green veggies, fish and legumes
Inverse relationship with calcium, high Calcium low Ph
Trace Minerals:
1. Iodine: synthesis of thyroxine required level is 100-150mcg. Find in table salt and sea
food
2. Iron: make help HH. Meat, fish, legumes, Vitamin C, constipation, increase fiber intake,
tooth discoloration. Z track for IM injection. Calcium lower absorption
3. Zinc: important in immune functions, NUTS, cereal and beans
4. Fluoride: help protect cavities, in water
Water: 2-3 L/day .minimum requirement level is 1.5 L
I should = O
Sensible fluid loss: can be measured. Urine, vomit
Insensible: fluid loss from lung, water excreted in the feces. Sweat
Older adult and children greater risk for dehydration
S/S: dehydration poor skin turgor, confusion, hypotension, decrease Urine output, dry
mucous membrane, increase urine osmolarity. Sunken in babies.
Chapter 2:
Catabolism: breaking down of substance to release energy
Anabolism uses energy to repair
BMR: energy required for involuntary activities within 24hrs. heart function, respiration
INCREASE BMMR: Male gender, more muscle mass, periods of growth such as puberty,
stress, exposure to cold, disease and illness, hyperthyroidism, seizure, surgery, pregnancy
and lactation
Decrease: female gender, shorter height, less muscle mass, starvation, older age and
hypothyroidism.
Nitrogen balance: component amino acids: nitrogen intake-nitrogen excretion
For the Adults this nitrogen balance should be neutral.
Negative nitrogen: insufficient protein intake, malnutrition or aging, illness.
Positive nitrogen balance: growth, pregnancy and lactation
Chapter 3:
S/s of malnutrition: poor wound healing, hair loss, brittle hair, weakness, poor LOC and look
for pre albumin (15-36) albumin (3.5-5)
Increase protein and calories: add milk powder to milk, whole milk, high calories
food, cheese, peanut butter, use of supplement and collaborate with dietitian.
Calculations weight change: usual weight- current weight/ usual weight *100
2% weight loss in 1 wk. or 7.5% weight loss in 3 months indicate weight loss.
when to weight them? early in the morning
BMI: kg/m (WEIGHT (kg)/ Height (m))
BMI ranges include:
Under 18.5 is underweight
18.5-24.9 healthy
25-29.9 overweight
30 or more is obese
300 calories equal 1 pound.
Decrease 500 calories a week lose 1 lb. in 1 wk. 1lb =2.2 kg
Pt teaching: monitor hunger 1-10 scale before eating. Certain food should not be forbidden.
Moderation is good. Weight loss is not consistent. Don’t weight daily for fluctuations.
Eat meal free of distraction, not in front of TV
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