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ATI Nutrition Proctor Study Guide Review
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- NURS 225
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- West Coast University
ATI Nutrition Proctor Study Guide Review
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ATI Nutrition Proctor Study GuideReview
1.4 cal/g: How many calories do carbs provide?
2.9 cal/g: How many calories do fats provide?
3.4 cal/g: How many calories do proteins provide?
4.70-115: Glucose
5.3.5-5.0: Albumin
6.15-36: Prealbumin
7.6-8: Protein
8.135-145: Sodium
9.3.5-5.0: Potassium
10.9.0-10.5: Calcium
11.1.3-2.1: Magnesium
12.150,000-400,000: Platelets
13.12-18: Hemoglobin
14.37%-52%: Hematocrit
15.<200: Cholesterol
16.Male >40; Female >50: HDL
17.<100: LDL
18.<150: Triglycerides
19.4.0-6.0%: Glycosylated Hemoglobin A1c
20.0.6-1.3: Creatinine
21.6-20: BUN
22.5,000-10,000: WBC
23.Green leafy vegetables; liver, beef, and fish; legumes; grapefruit and
or- anges: Food sources for folic acid
24. Meats, poultry, fish, beans, peanuts, grains, legumes, milk, whole grain,
and enriched breads and cereals.: Food sources for niacin
25.results in pellagra S/S: sun-sensitive skin lesions and GI and
neurological findings.: Deficiency of Niacin (B3)
26.pork and nuts, whole-grain cereals, legumes: Food sources for B12
(thi- amine)
27.results in beriberi (ataxia, confusion, anorexia, tachycaria), headache,
wt loss, fatigue: Thiamin (B1) deficiency
28.milk, lean meats, fish, grains: Food sources for B2 (riboflavin)
29.results in cheilosis (S/S: scales and cracks on lips and in corners of
mouth), swollen/smooth red tongue (glossitis), and dermatitis of ears,
nose, and mouth): Deficiency of Riboflavin (B2)
30.yeast, corn, meat, poultry, fish: Food sources for B6 (pyridoxine)
31.Meat, liver: Food sources for B12 (cobalamin)
, ATI Nutrition Proctor Study Guide
Review
32.Citrus fruits (oranges, lemons), tomatoes, broccoli, cabbage, peppers,
green leafy vegetables, strawberries: Food sources for vitamin C (ascorbic
acid)
33.scurvy; a hemorrhagic disease w/ diffuse tissue bleeding, painful
limbs/joints, weak bones, swollen gums/loose teeth: Vitamin C
deficiency
34. Liver, egg yolk, whole milk, green or orange vegetables, fruits: Food
sources for Vitamin A
35.Fortified milk, fish oil, cereal: Food sources for Vitamin D
36.vegetable oils; green leafy vegetables; cereals; apricots, apples,
and peaches: Food sources for Vitamin E
37.green leafy vegetables; cauliflower and cabbage.: Food sources for
Vitamin K
38.cheese, collard greens, milk and soy milk, rhubarb, sardines, tofu, yogurt
: Food sources of calcium
39.salt: Food sources of chloride
40.Bread, cereal, dark green vegetables, dried fruits, egg yolk, legumes,
liver, meats: Food sources of iron
41.Avocado, canned white tuna, cauliflower, cooked rolled oats, green
leafy vegetables, milk, peanut butter, peas, pork, beef, chicken, potatoes,
raisins, yogurt. affects enzyme and neurochemical activities and the
excitability of cardiac and skeletal muscles.: Food sources of magnesium
42.Fish, nuts, organ meats, pork, beef, chicken, whole grain breads and
cere- als. Milk products, beef liver, chocolate, nuts, legumes, peanut butter,
dried peas and beans, bran, cola, beer, some whole grains. plays a role in
bone and teeth formation and energy metabolism: Food sources of
phosphorus
43.Avocado, bananas, cantaloupe, carrots, fish, mushrooms, oranges, pork,
beef, veal, potatoes, raisins, spinach, strawberries, tomatoes: Food sources
of potassium
44.Bacon, butter, canned food, cheese, cured pork, hot dogs, ketchup,
lunch meat, milk, mustard, processed food, snack food, soy sauce, table
salt, white and whole wheat bread: Food sources of sodium
45.eggs, leafy vegetables, meats, protein rich foods. plays a role in tissue
growth and wound healing, and supports immune function: Food sources
of zinc
46.10%-35% of total calories: Recommended intake of protein for adults
47.20-35% of total calories, 10% or less of total calories should come
from saturated fat souces: Recommended intake of fats for adults
, ATI Nutrition Proctor Study Guide
Review
48.Used as a transition diet after clear liquids following surgery or for pts
who have difficulty chewing, swallowing, or tolerating solid foods. Diet
includes clear and opaque liquid foods, and those that are liquid at body
temperature.
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