Macros, Electrolyes, and Vitamines

Question 1

Vitamin A (Retinol)

Answer 1

Fat soluble
Vision (Retinol)
Uses: Formation/Maintenance: of Skin, mucous membrane, and bone

Sources: Liver, egg yolk, fortified milk, and dairy

Question 2

Vitamin D (Ergosteorl)

Answer 2

Fat Soluble
“Sunny D”
Uses: Calcium and Phosphorus metabolism; aids in normal skeletal development

Sources: Sun Light, fortified milk

Question 3

Vitamin E (Tocopherol)

Answer 3

Fat Soluble
Uses: Membrane viability, spares vitamin A

Sources: Veg oils, wheat germ, whole grains

Question 4

Vitamin K

Answer 4

Fat Soluble
Uses: aids production of Prothrombin (coagulation)

Sources: Dark green leafy veg, cabbage fam, synthesized from bacteria in GI Tract.

*consume minimally when on blood thinners

Question 5

Calcium (Ca+)

Answer 5

Electrolyte
8.4-10.2 mg/dL
Uses: Bone/Tooth formation; Blood clotting; Nerve transmission; Muscle contraction

Sources: Dairy, canned fish w/ bones, Grn Lfy Veg

Question 6

Phosphorus

Answer 6

Electrolyte
2.5-4.5 mg/dL
Uses: aids in Bone/Tooth formation; Acid/Base balance; Energy metabolism

Sources: Milk products, Poultry, Fish, and eggs

Question 7

Magnesium (Mg-)

Answer 7

Electrolyte
1.8-2.4 mg/dL
Uses: Bone/Tooth formation; Smooth Muscle relaxation (Cardiac function)

Sources: Grn Lfy Veg, Nuts

Question 8

Sodium (Na+)

Answer 8

Electrolyte
135-145 mEq/L
Uses: Major Extracellular Fluid Cation; water balance; Acid-Base balance

Sources: Salt, Preservatives, Additives, Processed Foods

*normal saline solution(NSS) is 0.9%

Question 9

Potassium (K+)

Answer 9

Electrolyte
3.5-5.0 mEq/L
Cardiac Function!
Uses: Cardiac Function; Fluid Balance; Acid-Base balance; Major Intracellular Fluid Cation

Sources: Whole Grains, Legumes, Fruits, Lfy Veg, and potatoes

Question 10

Chlorine (Cl-)

Answer 10

Electrolyte
98-106 mmo L/L
Uses: Major anion of Extra and Intracellular Fluids; gastric acidity; and Acid-Base balance

Sources: Salt