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Nutrition ATI > Minerals and Electrolytes > Flashcards

Minerals and Electrolytes Flashcards

1
Q

What are the seven major minerals?

A 
Calcium
Phosphorus
Sodium
Potassium
Magnesium
Chloride
Sulfur
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2
Q

What are the ten trace elements?

A 
Iron
Iodine
Zinc
Copper
Manganese
Chromium
Cobalt
Selenium
Molybdenum
Fluoride
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3
Q

Electrically charged minerals that cause physiological reactions that maintain homeostasis

A

Electrolytes

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4
Q

Maintains fluid volume
Allows muscle contractions
CV support

A

Sodium (Na)

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5
Q

Major sources of sodium

A

Table salt
added salts
Processed foods
Butter

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6
Q

Sx of sodium deficiency

A

Muscle cramping

Cardiac changes

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7
Q

Sx of sodium excess

A

Fluid retention
Hypertension
CVA

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8
Q

Nursing implications for sodium

A

Monitor ECG, edema, and BP

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9
Q

Maintains fluid volume inside/outside cells
Muscle action
BP
CV support

A

Potassium (K)

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10
Q

Major sources of potassium

A 
Oranges
Dried fruits
Tomatoes
Avocadoes
Dried peas
Meats
Broccoli
Bananas
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11
Q

Sx of potassium deficiency

A

Dysrhythmias
Muscle cramps
Confusion

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12
Q

Symptoms of potassium excess

A

Dysrhythmias r/t supplements, K-sparing diuretics, ACE inhibitors, inadequate kidney function, diabetes

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13
Q

Nursing implications for potassium

A

Monitor ECG and muscle tone
PO tablets irritate the GI system
Give with meals

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14
Q

Bonds to other minerals (esp sodium) to facilitate cellular actions and reactions, fluid balance

A

Chloride (Cl)

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15
Q

Major sources of chloride

A

Table salt

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16
Q

Sx of excess of chloride

A

High BP

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17
Q

Nursing implications for chloride

A

Monitor sodium levels

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18
Q

Bones/teeth
CV support
Blood clotting
Nerve transmission

A

Calcium (Ca)

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19
Q

Major sources of calcium

A 
Dairy
Broccoli
Kale
Grains
Egg yolks
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20
Q

Sx of calcium deficiency

A

Osteoporosis
Tetany
Chvostek’s and Trousseau’s signs
ECG changes

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21
Q

Sx of calcium excess

A

Constipation

Kidney stones

22
Q

Nursing implications for calcium

A

Monitor ECG and muscle tone

Give PO tablets with vitamin D

23
Q

Bone nourishment
Catalyst for many enzyme reactions
Nerve/muscle function
CV support

A

Magnesium (Mg)

24
Q

Major sources of magnesium

A 
Green leafy vegetables
Nuts
Grains
Meat
Milk
25
Q

Sx of magnesium deficiency

A 
Weakness
Dysrhythmias
Tetany
Seizure
Reduced blood clotting
Eclampsia
26
Q

Sx of magnesium excess

A

Diarrhea
Kidney stones
Decreased muscle control
CV changes

27
Q

Nursing implications for magnesium

A

Incompatible with some antibiotics

Give PO, 2 hr apart

28
Q

Energy transfer of RNA/DNA
Acid-base imbalance
Bone and teeth formation

A

Phosphorus (P)

29
Q

Major sources of phosphorus

A 
Dairy
Peas
Soft drinks
Meat
Eggs
Some grains
30
Q

Sx of phosphorus deficiency

A

Calcium level changes

Muscle weakness

31
Q

Sx of phosphorus excess

A

Skeletal porosity
Decreased calcium levels
Must stay in balance with calcium

32
Q

Nursing implications of phosphorus

A

Evaluate use of antacids and the use of alcohol

33
Q

A component of vitamin structure

By-product of protein metabolism

A

Sulfur (S)

34
Q

Major sources of sulfur

A

Dried fruits (dates, raisins, apples)
Meats
Red and white wines

35
Q

Sx of sulfur deficiency

A

Only seen in severe protein malnourishment, found in all protein-containing foods

36
Q

Sx of sulfur excess

A

Toxicity has a very low risk

37
Q

Nursing implications for sulfur

A

Sulfur levels are not usually monitored

38
Q

Used for synthesis of thyroxine (thyroid hormone that helps regulate metabolism)

A

Iodine

39
Q

When iodine is lacking, the thyroid gland enlarges into a

A

Goiter

40
Q

Provides a good amount of iodine

A

Seafood

41
Q

Recommended daily amount of iodine a day is

A

100 - 150 mcg for adults

42
Q

Responsible for hemoglobin formation/function, cellular oxidation of glucose, antibody production, and collagen synthesis. The body scavenges this from dying RBC and stores it for later use.

A

Iron

43
Q

Iron supplements may cause

A

Constipation
N/v
Diarrhea
Teeth discoloration (liquid form)

44
Q

Teaching with iron supplements

A

Take with food to avert GI symptoms
Encourage fresh fruits, vegetables, and high-fiber diet
Unneeded supplements can become toxic

45
Q

How do you administer IM iron?

A

Z-track method

46
Q

Food sources of iron

A

Organ meats
Egg yolks
Whole grains
Green leafy vegetables

47
Q

What vitamin increases absorption of iron?

A

Vitamin C

48
Q

When is the greatest need for iron?

A

Newborn that is not breastfed

Females during menstruating years

49
Q

Forms a bond with calcium and thus accumulates in calcified body tissue (bones and teeth)

A

Fluoride

50
Q

Teaching with fluoride

A

Teach pts who prefer bottled water that they may need fluoride treatments from their dentist

51
Q

Minimum daily amount of water needed is

A

1500 mL

52
Q

Greatest elimination of water is through

A

the kidneys

Nutrition ATI (25 decks)

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