Chapter 33 - Nutritional Support Products, Vitamins, and Mineral Supplements

Question 1

Vitamin A

Answer 1

o Vitamin A
 Dietary sources:
• Retinol: Liver, milk, butter, cheese, cream, egg yolk, fortified milk, margarine, and ready to eat cereals
• Beta-carotenes: Spinach, collard greens, kale, mango, broccoli, carrots, peaches, pumpkin, red peppers, sweet potatoes, winter squash, watermelon, apricots, and cantaloupe
 Excess is stored in body
 Toxic effects: Headache, diarrhea, nausea, loss of appetite, dry, itchy skin, elevated blood calcium
 Excess during pregnancy  birth defects

Question 2

Vitamin E

Answer 2

o Vitamin E
 Dietary sources:
• Vegetable oils, margarine, salad dressing, nuts, seeds, wheat germ, dark green veggies, whole grains, and fortified cereals
 Be familiar with signs/symptoms of overdose –> nausea, vomiting, diarrhea
 Has antioxidant properties
 Affects vitamin K, decreases platelet aggregation, increases risk for bleeding
 Do not take a supplementary vitamin product that contains more than the recommended amounts of vitamin E

Question 3

Vitamin K

Answer 3

o Vitamin K
 Dietary sources:
• Spinach, brussel sprouts, broccoli, cabbage, cauliflower, lettuce, collard greens, green beans, asparagus, and eggs
 Avoid sudden excessive doses or decreases in vitamin K
 AE: Facial flushing, redness at injection site (if IV)
 Preferred method: PO or subQ
 BBW: When IV, can cause anaphylaxis (–>cardiac/pulmonary arrest)

Question 4

Vitamin B Complex

Answer 4

o Vitamin B Complex
 Dietary sources:
• B1 (Thiamine): Whole grain, enriched breads and cereals, liver, nuts, pork, dried peas and beans
• B3 (Niacin): All protein foods and whole grain and enriched breads and cereals
• B6 (Pyridoxine): Meats, fish, poultry, fruits, green leafy veggies, whole grains, dried peas and beans
 Water soluble (do not store in body)
 Niacin can cause flushing (which may be decreased by taking 325 mg aspirin 30 to 60 minutes before a dose

Question 5

Vitamin B12

Answer 5

o Vitamin B12
 Dietary sources:
• Meat, fish, poultry, shellfish, milk, dairy products, and eggs
 Does not occur in plant sources; vegan who consumes no animal products is at risk for vitamin B12 deficiency unless taking a supplementary source of the vitamin
 If pernicious anemia of any vitamin B12 deficiency, must have vitamin B12 injections for the remainder of life

Question 6

Vitamin C

Answer 6

o Vitamin C
 Dietary sources:
• Citrus fruits, juices, red and green peppers, broccoli, cauliflower, brussel sprouts, cantaloupe, kiwi, mustard greens, strawberries, and tomatoes
 Improves the absorption of iron
 Acidifies the urine and may alter the excretion/absorption of some drugs (e.g., aspirin)
 If increase vitamin C  abdominal discomfort, diarrhea

Question 7

Iron

Answer 7

o Iron
 Dietary sources:
• Beef, liver, red meats, fish poultry, clams, tofu, oysters, lentils, dried peas and beans, fortified cereals, bread, and dried fruit
 Take iron preparations with or after meals to decrease GI upset
 Do not take iron with coffee or other caffeine-containing beverages because caffeine decreases absorption
 With liquid preparations, dilute with water, drink through a straw, and rinse the mouth afterward to avoid staining the teeth
 Expect dark green or black stools; can cause constipation or GI discomfort

Question 8

Potassium

Answer 8

o Potassium
 Used for low potassium or to prevent hypokalemia from occurring
 Heart functions (high or low cardiac dysrhythmias)
 Drug:
• Potassium Chloride (KCl)
• Use: Prevention or treatment of hypokalemia
• Do not use salt substitutes (have KCl in them and will actually  Na levels)
• Mix in with juice to improve taste, dilute the drug, and decrease GI irritation