COURSE UNIT TASK 7

Write down all the vitamins and minerals and their functions involved in exercise and physical fitness.

 IRON -Iron is an important mineral for exercising people, particularly for women and young people. It makes up part of the haemoglobin in our blood,
which is responsible for carrying oxygen around the body. Although depleted iron levels have not been found to cause a reduction in athletic
performance, if the condition progresses to iron deficiency then negative effects can be seen. Low energy intake and diets providing little or no meat
can be the cause of deficiency in athletes. Added to this are some iron-depleting factors particular to exercise, for example, an increase in the
destruction of blood cells due to the greater wear and tear on the body. In particular, women and vegetarians involved in regular physical activity
should take care to have their iron levels assessed periodically, then nutritional advice or supplements can be given as needed.
 THE B VITAMINS - They enable the body to use fat and carbohydrates as fuel and help form and transport red blood cells around the body.
 VITAMINS C AND E - These performs as an antioxidant role. This means they clean up damaging particles known as free radicals, which are produced
in greater numbers during exercise. Adequate levels of vitamins C and E may reduce muscle damage and soreness following exercise. The danger in
supplementing the diet with higher levels of these vitamins and minerals is the possibility of taking too much. The toxic effects can range from
diarrhoea and nausea to low blood pressure and nervous system disorders.
 MAGNESIUM - It helps your muscles use oxygen and glucose, making it critical for strength and endurance. But the harder you work out, the more
magnesium you lose. This plays a number of vital roles in the regulation of energy metabolism, acting as a cofactor and activator for a number of
enzymes, and is also involved in calcium metabolism and in the maintenance of electrical gradients across nerve and muscle cell membranes.
Magnesium is lost in sweat in concentrations that may be higher than those in the blood, leading to concern about magnesium deficiency in those
who are exercising are losing large amounts of sweat. Magnesium deficiency is often proposed as a cause of exercise-induced muscle cramps.
 ZINC- Zinc works to repair tissues after exercise. This is involved as a cofactor in many enzyme reactions, and has many other roles, including
promotion of tissue repair processes. Most of the body zinc content of about 2 g is present in muscle (60%) and bone (30%). Low concentrations are
present in sweat, and exercise may stimulate urinary loss: this may account for the concern of many who are physically active, but there is no
evidence that these losses are sufficient to cause concern.
 COPPER - This is another divalent cation with important biological functions including modulation of enzyme activity and also a role in the synthesis of
haemoglobin, catecholamines and of some peptide hormones.
 CALCIUM- This bone-building champ also regulates muscle contractions, which influences how hard and long you're able to exercise. Women who
work out four to five times a week should get the recommended 1,000 to 1,300 milligrams a day. It is said that if you don't take in enough calcium,
your body will leech it from your bones, leaving you susceptible to fractures.
 POTASSIUM - This powerhouse helps every cell in your body use glucose for energy. Without enough potassium, your muscles get tired sooner, your
reflexes are slower, and you may feel shaky or nauseat
 COURSE UNIT TASK 8

1. Discuss a nursing care plan that deals with the responsibility for feeding clients with dysphagia.

ASSESSMENT NURSING BACKGROUND GOALS OF CARE INTERVENTIONS RATIONALE EVALUATIO

DIAGNOSIS KNOWLEDGE N

Subjective: Impaired Impaired LONG TERM: At the INDEPENDENT: After nursing

swallowing swallowing or end of hours of intervention
“Nahihirapan siya 1. Assess ability 1. The lungs are usually
related to dysphagia. It is effective nursing s, the
to swallow by protected against
lumunok kasi nga behavioural usually a sign of a interventions, the patient
positioning aspiration by reflexes as
feeding problems problem with your patient will be able maintain
nastroke sya” examiner’s cough or gag. When
as evidenced by throat or esophagus to: adequate
thumb and reflexes are depressed,
coughing after the muscular tube hydration as
as verbalize the Maintain adequate index finger the patient is at increased
fluid intake that moves food evidenced
wife of the patient hydration as on patient’s risk for aspiration.
and liquids from the by good skin
evidenced by good laryngeal
back of your mouth 2. Cranial nerves VII, IX, X, turgor, moist
skin turgor, moist protuberance.
to your stomach and XII control motor mucous
Objective: mucous Ask patient to
function in the mouth and membranes,
membranes, and swallow feel
 Patient pharynx. Coordinated and
individually larynx
coughs function of muscles individually
appropriate urine elevate. Ask
after fluid innervated by these appropriate
output. patient to
intake nerves is necessary to urine
cough test for
SHORT TERM: move a bolus of food from output.
a gag reflex
the mouth to the
At the end of hours on both sides
of effectivenursing of posterior posterior pharynx for
interventions, the pharyngeal controlled swallowing.
patient will be able wall with a
3. These signs indicate
to: tongue blade.
aspiration.
Do not rely on
 Identify
presence of 4. These are all signs of
intervention
gag reflex to swallowing impairment.
s and
determine
actions to 5. If aspirated, little or no
when to feed.
promote harm to the patient
2. Evaluate the
intake and occurs.
strength of
prevent
facial muscles.
aspiration 6. Fatigue can further add
3. Check for
 Demonstrat to swallowing impairment.
coughing or
e feeding 7. Optimal oral care
choking
techniques promotes appetite and
during eating
that best fits eating.
and drinking.
the patients 4. Observe for
needs 8. With impaired
signs
swallowing reflexes,
associated
 Verbalize secretions can rapidly
with
the accumulate in the
swallowing
importance posterior pharynx and
problems.
of allowing upper trachea, increasing
5. Assess ability
ample time the risk of aspiration.
to swallow a
for eating or small amount 9. Feeding a patient who
feeding of water. cannot sufficiently
6. Before swallow results in
mealtime, aspiration and possibly
provide for death. Enteral feedings via
 adequate rest PEG tube are generally
periods. preferable to nasogastric
7. Provide oral tube feedings because
care before studies have shown that
feeding. Clean there is increased
and insert nutritional status and
dentures possibly improved survival
before each rates.
meal.
8. Place suction
equipment at
the bedside,
and suction as
needed.
9. If patient has
impaired
swallowing,
do not feed
until an
appropriate
diagnostic
workup is
completed.
Ensure proper
nutrition by
consulting
with physician
for enteral
feedings,
preferably a
 PEG tube in
most cases.

2. List at leasts four dietary treatment guidelines for peptic ulcer disease. Include the rationale for each

a. If you drink alcohol, do so in moderation. The recommendation is a limit of 15 drinks a week for men, with no more than 3 drinks a day on most days,
or 10 drinks a week for women, with no more than 2 drinks a day on most days. A standard drink is equal to:

341mL (12oz) of beer (5% alcohol)

142mL (5oz) of wine (12% alcohol)

43mL (1.5oz) of liquor/spirits (40% alcohol)

Rationale: Alcohol increases stomach acid so it can interfere with ulcer treatment. If you have questions about alcohol use, talk with your doctor or
health care provider.

b. Foods With Probiotics- foods like yogurt, miso, kimchi, sauerkraut, kombucha, and tempeh are rich in “good” bacteria called probiotics.

Rationale: They may help ulcers by fighting an H. pylori infection or by helping treatments work better.

c. Fiber-Rich Foods- like apples, pears, oatmeal, and other foods that are high in fiber are good for ulcers in two ways. Fiber can lower the amount of
acid in your stomach while easing bloating and pain.

Rationale: Research has shown that a diet rich in fiber may help prevent ulcers.

d. Foods high in Vitamin A - like sweet potato, spinach, carrots, cantaloupe, and beef liver.

Rationale: Helps shrink stomach ulcers and may also play a role in preventing them.