Water, Vitamins & Minerals Flashcards
Phytochemicals
Compounds in plants that cause colour, smell and taste
Act as bioactive food components (have ability to alter body processes) - antioxidants, mimicking hormones, enzyme action, Inhibiting DNA replication, destroying bacteria (may suppress the development of diseases)
Functional foods
veg, fruits and whole foods
Provide health benefits beyond basic nutrition by altering one or more physiological processes
Foods that have fortified, enriched or enhanced with nutrients, phytochemicals or others
Examples of phytochemicals
burning sensation of peppers, flavour of onions or garlic
Flavonoids
group of phytochemicals that are antioxidants and make blood clots less likely
Found in grains, soy, veg, fruits, herbs (bitter taste in foods)
Carotenoid
Red and yellow pigments in plants
Include vit A
Decreases risk of htn and heart disease
ex. lycopene (red pigment)
Fat soluble Vitamins
A, D, E, K
Absorbed with fat into the lymph before entering the blood
Stored in the liver and fatty tissues
Builds up in tissues
Taken PERIODICALLY
Water soluble vitamins
B complex (folate, riboflavin, thiamin, niacin, pantothenic acid) and C
Absorbed directly into the blood
Not stored in body
Leave in urine
NEEDED FREQUENTLY
Vitamins
Do not provide body with energy (kcalories)
Organic compounds
Obtained form foods, fortification or supplements
Primary deficiency
vitamin not consumed in sufficient amounts to meet needs
Secondary deficiency
impaired absorption or excess secretion
People that need vitamins the most
infancy/childhood, pregnancy and childhood
Which vitamin has function in the skin?
C
Which vitamin as function in vision?
A
Which vitamin has function in blood clotting?
K
Which vitamin has function in bone structure?
D and K
How much water is in our bodies?
60% of body weight
Functions of water in body fluids
carries nutrients and waste products
maintains the structure of large molecules
participates in metabolic reactions
serves as a solvent for minerals, vit, amino acids, glucose
Water’s functions
maintains body volume
helps in normal body temp regulation
lubricant and cushion
How much water is in each area of the body?
Intracellular (inside cells) - 2/3
Extracellular (outside cells) - lymph, blood (intravascular), digestive juices, between cells (intercellular pr interstitial)
Who are most susceptible to dehydration?
Old and young
What does the hypothalmus do in water regulation?
initiates drinking
Water excretion regulation
brain and kidneys
What is the affect of antidiuretic hormone (ADH) on kidneys?
pulls the water back, keeps it in
Minimum urine excretion
500mL /day
<30mls/hour over 2 hours
Average total water loss = 2.5 L/day
Dehydration symptoms
Thirst
Weakness
Exhaustion
Delirium
Death
Water intoxication symptoms
Water contents become too high:
Confusion
Convulsion
Coma
Death
Hypervolemia
Excess fluid remains in the intravascular space
S&S: edema, cramping, headache, GI bloating, high BP, SOB, pulmonary edema, increased HR
Hypervolemia is common in…
CHF
End stage kidney disease
liver failure
Nursing implications for fluid assessment
Measure intake and output
Fluid restriction
Watch for edema
daily weights
CV check
Electrolyte solutions
ions of a salt in water
Why should electrolyte balance be regulated closely?
proteins in the cell membranes move ions into or out of the cells
Kidneys regulate sodium and water
Biochemical measures of fluids
Sodium (+ charge; extracellular ion)
Potassium (+ charge; intracellular ion)
Chloride (- charge; extracellular ion)
Hypernatremia
Most common cause is dehydration
If there is edema…
sodium should be restricted
What maintains acid base balance?
Kidneys
Major minerals
(need more)
Ca, Cl, Mg, K, P, Na, S
Trace Minerals
(need less)
Chromium, copper, fluoride, iodine, iron, manganese, molybdenum, selenium, zinc
Why do we need to be careful with sodium?
Increased intake = increased BP
UL of Na
2300 mg/day (1 teaspoon)
Strategies for management of sodium in diet
Fresh foods
Cook with little or no salt
Avoid salty foods or adding additional salt
