Nutrition for Nursing Study Videos

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Nutrition, part 4: Fat Soluble Vitamins: Vitamins A, D, E, K

Nutrition, part 4: Fat Soluble Vitamins - Vitamins A, D, E, K

by Cathy Parkes

What does the body use vitamins A, D, E, and K for? Which foods are good sources of these vitamin...
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Nutrition, part 3: Water Soluble Vitamins: B-complex vitamins, vitamin C

Nutrition, part 3: Water Soluble Vitamins - B-complex vitamins, vitamin C

by Cathy Parkes

The functions and sources of B-complex vitamins, as well as risk factors associated with deficien...
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Nutrition, part 2: Macronutrients: Carbohydrates, Lipids, Protein

Nutrition, part 2: Macronutrients - Carbohydrates, Lipids, Protein

by Cathy Parkes

The lowdown on the three macronutrients, including function and food sources for each. Carbohydra...
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Nursing Tips: Nutrition

Get more Nutrition tips
A nursing nutritional assessment includes a patient's height/weight/BMI, assessing for recent weight loss/gain assessing for difficulty swallowing or chewing, and identifying food allergies, diet restrictions, and religious/cultural dietary preferences.

Nursing Nutritional Assessment

by Cathy Parkes May 30, 2022

Celiac Disease is the inability to digest gluten. Foods containing wheat, rye, and barley should be avoided.

Celiac Disease

by Cathy Parkes September 17, 2021

Negative Nitrogen Balance indicates insufficient protein intake (due to illness, malnutrition, or aging).

Negative Nitrogen Balance

by Cathy Parkes September 10, 2021

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