Report
Share
Recommended
Vitamins, minerals and water
This document discusses vitamins and minerals, their functions, sources, and deficiencies. It covers vitamins A, B, C, D and their water-soluble and fat-soluble properties. Minerals discussed include calcium, iron, sodium, fluoride and phosphorus. The document provides information on each vitamin/mineral's role in the body and recommends ways to avoid losing vitamins during food preparation like using little water and steaming rather than boiling.
Vitamins and Minerals
Vitamins and minerals are essential nutrients that the body needs in small amounts. Vitamins are categorized as either fat-soluble or water-soluble, and both have different storage and toxicity characteristics. Common vitamin deficiencies include vitamin D deficiency in 42% of Americans and B12 deficiency in vegetarians/vegans. Minerals are categorized as major or trace, and include calcium, phosphorus, potassium, and others. Different foods provide different vitamins and minerals, such as dark leafy greens containing vitamin K and calcium. While nutritional needs are best met through diet, supplements may be appropriate for some groups including pregnant/older individuals and those with poor diets or nutrient absorption issues.
Final vitamins
This document provides an overview of pharmacology of vitamins. It defines vitamins, classifies them as fat-soluble or water-soluble, discusses their history of discovery. It then covers the epidemiology of common vitamin deficiencies in India and describes various vitamins (A, D, E, K, B1, B2, B3, B5, B6, B12, and folic acid) in detail, including their sources, functions, deficiencies, uses, dosages and toxicity. The document aims to educate about the essential roles and clinical implications of vitamins.
Presentation1 A Pharmacology
The document discusses principles of pharmacology relevant to nursing care. It describes the nursing process as being used to administer medications by assessing patients, identifying any drug-related nursing diagnoses, planning goals and evaluating outcomes. Key pharmacology concepts are explained, including the five phases of pharmacokinetics and mechanisms of pharmacodynamics.
Cardiovascular agents - pharmacology
This document summarizes several cardiovascular agents used to treat conditions like heart failure, hypertension, and arrhythmias. It describes the mechanism of action, indications, side effects and nursing considerations for various drug classes, including cardiac glycosides, nitrates, calcium channel blockers, ACE inhibitors, ARBs, alpha blockers, and beta blockers. Nursing focuses on monitoring vital signs and symptoms, educating patients, and watching for signs of toxicity when administering these drugs.
Vitamins and minerals
This document discusses vitamins and minerals, including:
- Vitamins are organic compounds that the body needs in small amounts and must be obtained through diet. They are classified as water-soluble or fat-soluble and have various important functions.
- Common dietary sources of vitamins include fruits, vegetables, grains, meat, and fortified foods. Recommended daily allowances are provided.
- Deficiency of certain vitamins can lead to diseases like beriberi, scurvy, and anemia. Too much of some vitamins can also be harmful.
- Minerals are divided into macrominerals and trace elements. Major macrominerals include calcium, phosphorus, magnesium, sodium, and potassium.
Ana Pharmacology
The document is a 31-page pharmacology tutorial published by ACE Professional Development Systems, Inc. It provides information about pharmacology to help prepare nurses for the NCLEX-RN exam. On each page, contact information is listed for ACE Professional Development Systems and the title "Pharmacology" along with the page number.
Vitamins and minerals
Vitamins and minerals are essential micronutrients that serve important functions in the body. Vitamins are organic compounds needed in small amounts that can be divided into water and fat soluble categories. Minerals are inorganic elements that are classified as major or trace minerals needed for processes like bone and tissue formation. The document provides details on the functions, sources, and deficiency effects of important vitamins like A, D, C and B vitamins and minerals like calcium, iron, and iodine. Fortification of foods can help address micronutrient deficiencies in populations.
Recommended
Vitamins, minerals and water
This document discusses vitamins and minerals, their functions, sources, and deficiencies. It covers vitamins A, B, C, D and their water-soluble and fat-soluble properties. Minerals discussed include calcium, iron, sodium, fluoride and phosphorus. The document provides information on each vitamin/mineral's role in the body and recommends ways to avoid losing vitamins during food preparation like using little water and steaming rather than boiling.
Vitamins and Minerals
Vitamins and minerals are essential nutrients that the body needs in small amounts. Vitamins are categorized as either fat-soluble or water-soluble, and both have different storage and toxicity characteristics. Common vitamin deficiencies include vitamin D deficiency in 42% of Americans and B12 deficiency in vegetarians/vegans. Minerals are categorized as major or trace, and include calcium, phosphorus, potassium, and others. Different foods provide different vitamins and minerals, such as dark leafy greens containing vitamin K and calcium. While nutritional needs are best met through diet, supplements may be appropriate for some groups including pregnant/older individuals and those with poor diets or nutrient absorption issues.
Final vitamins
This document provides an overview of pharmacology of vitamins. It defines vitamins, classifies them as fat-soluble or water-soluble, discusses their history of discovery. It then covers the epidemiology of common vitamin deficiencies in India and describes various vitamins (A, D, E, K, B1, B2, B3, B5, B6, B12, and folic acid) in detail, including their sources, functions, deficiencies, uses, dosages and toxicity. The document aims to educate about the essential roles and clinical implications of vitamins.
Presentation1 A Pharmacology
The document discusses principles of pharmacology relevant to nursing care. It describes the nursing process as being used to administer medications by assessing patients, identifying any drug-related nursing diagnoses, planning goals and evaluating outcomes. Key pharmacology concepts are explained, including the five phases of pharmacokinetics and mechanisms of pharmacodynamics.
Cardiovascular agents - pharmacology
This document summarizes several cardiovascular agents used to treat conditions like heart failure, hypertension, and arrhythmias. It describes the mechanism of action, indications, side effects and nursing considerations for various drug classes, including cardiac glycosides, nitrates, calcium channel blockers, ACE inhibitors, ARBs, alpha blockers, and beta blockers. Nursing focuses on monitoring vital signs and symptoms, educating patients, and watching for signs of toxicity when administering these drugs.
Vitamins and minerals
This document discusses vitamins and minerals, including:
- Vitamins are organic compounds that the body needs in small amounts and must be obtained through diet. They are classified as water-soluble or fat-soluble and have various important functions.
- Common dietary sources of vitamins include fruits, vegetables, grains, meat, and fortified foods. Recommended daily allowances are provided.
- Deficiency of certain vitamins can lead to diseases like beriberi, scurvy, and anemia. Too much of some vitamins can also be harmful.
- Minerals are divided into macrominerals and trace elements. Major macrominerals include calcium, phosphorus, magnesium, sodium, and potassium.
Ana Pharmacology
The document is a 31-page pharmacology tutorial published by ACE Professional Development Systems, Inc. It provides information about pharmacology to help prepare nurses for the NCLEX-RN exam. On each page, contact information is listed for ACE Professional Development Systems and the title "Pharmacology" along with the page number.
Vitamins and minerals
Vitamins and minerals are essential micronutrients that serve important functions in the body. Vitamins are organic compounds needed in small amounts that can be divided into water and fat soluble categories. Minerals are inorganic elements that are classified as major or trace minerals needed for processes like bone and tissue formation. The document provides details on the functions, sources, and deficiency effects of important vitamins like A, D, C and B vitamins and minerals like calcium, iron, and iodine. Fortification of foods can help address micronutrient deficiencies in populations.
Telelvision Menu 2016
The document provides a menu and ordering instructions for patients at WakeMed Health & Hospitals in Raleigh, North Carolina. It lists a variety of meal, snack and beverage options along with their nutritional information. The menu includes entrees, sandwiches, soups, sides and breakfast foods. Ordering details are provided, noting that orders must be placed by certain times to receive meals during designated serving periods.
Milk-chicken allergy notice
This document restricts certain food items for patients with dairy/milk allergies or lactose intolerance, noting that WakeMed cooking spray contains milk and listing three roasted chicken items that are restricted. It instead recommends choosing "CHICKEN BREAST-BONELESS-PLAIN (Allergy Free)" from Computrition as an alternative option.
Theme Day Survey Results
A survey was conducted after a theme day meal at a grill. Most respondents rated the meal's appearance and flavor positively, with over 90% saying they would eat it again. While 79% said they learned from informational signage, additional comments praised the meal as delicious, creative, and with plenty of food. The majority of feedback was very positive about the execution and experience.
DOs and DON'Ts of Customer Service- portrait
This document provides guidance for hospital staff on best practices for serving food to patients. Key points include introducing oneself to patients, listening to any special orders, making sure the food tray matches the patient's ticket, leaving the tray within reach of the patient, and properly disposing of used trays and personal protective equipment after delivery. The overall message is to treat patients with respect, care, and timeliness when delivering meals.
Customer Service- CLICK
The document outlines best practices for nutrition care assistants to provide consistent, attentive, and courteous service to patients. It emphasizes listening to patient needs and preferences, such as meal tray placement and menu item options. Assistants are advised to be knowledgeable about diets and products, and to confirm information when unsure rather than saying "I don't know" to avoid potential health issues for patients.
Mediterranean facts
The document discusses the Mediterranean diet which is followed in countries around the Mediterranean Sea such as Greece. The Mediterranean diet involves eating foods like souvlaki daily, weekly, or monthly to maintain overall health and wellness.
Marketing Food to Children- Nutr 490W
This document summarizes research on the relationship between food marketing and childhood obesity. It finds that 1 in 3 US children are overweight or obese, while food companies spend billions on advertising. Studies show that food advertising increases children's appetite and snack food intake, regardless of whether ads promote healthy or unhealthy foods. However, some evidence suggests marketing can increase healthy food choices if it uses branding cues to promote fruits and vegetables. The document concludes there are mixed results and more research is still needed to understand how to best promote healthy eating among children.
HMC- Rethink Your Drink (8 minutes)
American calorie intake from beverages has more than doubled since the 1960s, and people do not compensate by reducing food calories or increasing physical activity. This leads to negative health consequences. Beverages labeled as the same size can contain widely varying amounts of calories, fat, and sugar. For example, a medium hot chocolate contains 340 calories while a medium cookie dough latte contains 660 calories. Making smarter beverage choices like drinking water, black coffee, or diluted juices can help reduce excess calorie intake.
HMC- MyPlate (16 minutes)
This document provides information about essential nutrients, MyPlate dietary guidelines, and tips for meeting nutritional recommendations. It defines macronutrients and micronutrients, and lists the six essential nutrients as protein, fats, carbohydrates, vitamins, minerals, and water. It then discusses each of the MyPlate food groups (fruits and vegetables, grains, protein, dairy), recommended portions, and tips for including more of these foods. It also briefly covers fats and oils, snack recommendations, common diet types, and references additional nutritional resources.
HMC- Energy Balance (9 minutes)
This document discusses energy balance and maintaining a healthy weight. It explains that energy balance is achieved when calories consumed equal calories burned, leading to weight maintenance. Consuming more calories than burned results in weight gain, while burning more leads to weight loss. It recommends emphasizing fruits, vegetables, whole grains and limiting saturated fat, trans fat and added sugars to achieve a healthy eating plan. Various activity levels and tips for cutting calories consumed or increasing calories burned by 150 each day are provided.
HMC- Common Nutrition-Related Diseases (20 minutes)
The document discusses several major nutrition-related diseases that are leading causes of death in the US, including heart disease, cancer, stroke, diabetes, and obesity. It provides statistics on the prevalence of these diseases and their risk factors. Specifically, it notes that over 2 in 3 American adults are overweight or obese, putting them at higher risk for conditions like cardiovascular disease, hypertension, coronary artery disease, and diabetes. The document outlines the symptoms and health impacts of several of these diseases and emphasizes that small dietary and lifestyle changes can significantly reduce risks.
Hydration handout- pdf
Hydration involves drinking enough water for the body to function properly, while dehydration occurs when the body does not receive adequate water. Some signs of dehydration include dark urine, dry mouth, fatigue, and headaches. To stay hydrated, one should drink water and other fluids throughout the day, avoid alcohol, eat fruits and vegetables, and drink water if feeling hungry after a recent meal to avoid potential dehydration.
HealthSouth Stroke Therapy
A stroke occurs when blood flow to the brain is interrupted by a blood clot or burst blood vessel. Strokes are a leading cause of disability and death in the US, with 780,000 occurring annually. Many risk factors for strokes can be prevented through lifestyle changes like quitting smoking, controlling blood pressure and cholesterol, managing diabetes, exercising daily, and following a nutritious diet. This nutrition class focuses on making sensible food choices to help prevent strokes by avoiding foods high in sodium, saturated fat, and sugar and emphasizing fruits, vegetables, whole grains, lean proteins, and healthy fats.
More Related Content
More from Rebecca Skotek, RD, LDN
Telelvision Menu 2016
The document provides a menu and ordering instructions for patients at WakeMed Health & Hospitals in Raleigh, North Carolina. It lists a variety of meal, snack and beverage options along with their nutritional information. The menu includes entrees, sandwiches, soups, sides and breakfast foods. Ordering details are provided, noting that orders must be placed by certain times to receive meals during designated serving periods.
Milk-chicken allergy notice
This document restricts certain food items for patients with dairy/milk allergies or lactose intolerance, noting that WakeMed cooking spray contains milk and listing three roasted chicken items that are restricted. It instead recommends choosing "CHICKEN BREAST-BONELESS-PLAIN (Allergy Free)" from Computrition as an alternative option.
Theme Day Survey Results
A survey was conducted after a theme day meal at a grill. Most respondents rated the meal's appearance and flavor positively, with over 90% saying they would eat it again. While 79% said they learned from informational signage, additional comments praised the meal as delicious, creative, and with plenty of food. The majority of feedback was very positive about the execution and experience.
DOs and DON'Ts of Customer Service- portrait
This document provides guidance for hospital staff on best practices for serving food to patients. Key points include introducing oneself to patients, listening to any special orders, making sure the food tray matches the patient's ticket, leaving the tray within reach of the patient, and properly disposing of used trays and personal protective equipment after delivery. The overall message is to treat patients with respect, care, and timeliness when delivering meals.
Customer Service- CLICK
The document outlines best practices for nutrition care assistants to provide consistent, attentive, and courteous service to patients. It emphasizes listening to patient needs and preferences, such as meal tray placement and menu item options. Assistants are advised to be knowledgeable about diets and products, and to confirm information when unsure rather than saying "I don't know" to avoid potential health issues for patients.
Mediterranean facts
The document discusses the Mediterranean diet which is followed in countries around the Mediterranean Sea such as Greece. The Mediterranean diet involves eating foods like souvlaki daily, weekly, or monthly to maintain overall health and wellness.
Marketing Food to Children- Nutr 490W
This document summarizes research on the relationship between food marketing and childhood obesity. It finds that 1 in 3 US children are overweight or obese, while food companies spend billions on advertising. Studies show that food advertising increases children's appetite and snack food intake, regardless of whether ads promote healthy or unhealthy foods. However, some evidence suggests marketing can increase healthy food choices if it uses branding cues to promote fruits and vegetables. The document concludes there are mixed results and more research is still needed to understand how to best promote healthy eating among children.
HMC- Rethink Your Drink (8 minutes)
American calorie intake from beverages has more than doubled since the 1960s, and people do not compensate by reducing food calories or increasing physical activity. This leads to negative health consequences. Beverages labeled as the same size can contain widely varying amounts of calories, fat, and sugar. For example, a medium hot chocolate contains 340 calories while a medium cookie dough latte contains 660 calories. Making smarter beverage choices like drinking water, black coffee, or diluted juices can help reduce excess calorie intake.
HMC- MyPlate (16 minutes)
This document provides information about essential nutrients, MyPlate dietary guidelines, and tips for meeting nutritional recommendations. It defines macronutrients and micronutrients, and lists the six essential nutrients as protein, fats, carbohydrates, vitamins, minerals, and water. It then discusses each of the MyPlate food groups (fruits and vegetables, grains, protein, dairy), recommended portions, and tips for including more of these foods. It also briefly covers fats and oils, snack recommendations, common diet types, and references additional nutritional resources.
HMC- Energy Balance (9 minutes)
This document discusses energy balance and maintaining a healthy weight. It explains that energy balance is achieved when calories consumed equal calories burned, leading to weight maintenance. Consuming more calories than burned results in weight gain, while burning more leads to weight loss. It recommends emphasizing fruits, vegetables, whole grains and limiting saturated fat, trans fat and added sugars to achieve a healthy eating plan. Various activity levels and tips for cutting calories consumed or increasing calories burned by 150 each day are provided.
HMC- Common Nutrition-Related Diseases (20 minutes)
The document discusses several major nutrition-related diseases that are leading causes of death in the US, including heart disease, cancer, stroke, diabetes, and obesity. It provides statistics on the prevalence of these diseases and their risk factors. Specifically, it notes that over 2 in 3 American adults are overweight or obese, putting them at higher risk for conditions like cardiovascular disease, hypertension, coronary artery disease, and diabetes. The document outlines the symptoms and health impacts of several of these diseases and emphasizes that small dietary and lifestyle changes can significantly reduce risks.
Hydration handout- pdf
Hydration involves drinking enough water for the body to function properly, while dehydration occurs when the body does not receive adequate water. Some signs of dehydration include dark urine, dry mouth, fatigue, and headaches. To stay hydrated, one should drink water and other fluids throughout the day, avoid alcohol, eat fruits and vegetables, and drink water if feeling hungry after a recent meal to avoid potential dehydration.
HealthSouth Stroke Therapy
A stroke occurs when blood flow to the brain is interrupted by a blood clot or burst blood vessel. Strokes are a leading cause of disability and death in the US, with 780,000 occurring annually. Many risk factors for strokes can be prevented through lifestyle changes like quitting smoking, controlling blood pressure and cholesterol, managing diabetes, exercising daily, and following a nutritious diet. This nutrition class focuses on making sensible food choices to help prevent strokes by avoiding foods high in sodium, saturated fat, and sugar and emphasizing fruits, vegetables, whole grains, lean proteins, and healthy fats.
More from Rebecca Skotek, RD, LDN (14)
HMC- Common Nutrition-Related Diseases (20 minutes)
HMC- Common Nutrition-Related Diseases (20 minutes)