Nutrition Therapy and Pathophysiology

3rd Edition Nelms Solutions Manual

Full download at link:

Solution Manual: https://testbankpack.com/p/solution-manual-for-

nutrition-therapy-and-pathophysiology-3rd-edition-nelms-sucher-
1305111966-9781305111967/

Test Bank: https://testbankpack.com/p/test-bank-for-nutrition-

therapy-and-pathophysiology-3rd-edition-nelms-sucher-
1305111966-9781305111967/

Chapter 7 – Fluid and Electrolyte Balance

Chapter Outline
I. Introduction
II. Normal Anatomy and Physiology of Fluids and Electrolytes
A. Total Body Water
B. Fluid Compartments
1. Movement of Fluid between Blood and Interstitial Spaces
2. Movement between Extracellular Fluid and Intracellular Fluid
III. Body Solutes
C. Types of Solutes
B. Distribution of Electrolytes
C. Movement of Solutes
D. Electrolyte Requirements
IV. Physiological Regulation of Fluid and Electrolytes
A. Thirst Mechanism
B. Renal Function
C. Hormonal Influence: Renin-Angiotensin-Aldosterone System and Arginine Vasopressin
D. Electrolyte Regulation
1. Sodium
2. Potassium
3. Calcium and Phosphorus
V. Disorders of Fluid Balance
A. Alterations in Volume
1. Hypovolemia
2. Hypervolemia
B. Alterations in Osmolality
C. Sodium Imbalances
1. Hyponatremia
2. Hypernatremia
D. Potassium Imbalances

© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
 1. Hypokalemia
2. Hyperkalemia
a. Pathophysiology
b. Clinical Manifestations
c. Treatment
E. Calcium Imbalances
1. Hypocalcemia
2. Hypercalcemia
F. Phosphorus Imbalances
1. Hypophosphatemia
2. Hyperphosphatemia
G. Magnesium Imbalances
1. Hypomagnesemia
2. Hypermagnesemia
VI. Conclusion

Classroom Activities
Activity 7-1
Items needed: Internet access for the following website: http://btc.montana.edu/olympics/nutrition/eat02.html (or
copies of a printout of the Web page for each student).

Advise students to read the information posted at the above website. Using the listed information, direct students to
role play developing a fluid balance nutrition care plan for a client in one of the following scenarios:

A. Jane is new to competing in cross-country skiing. She has consulted a registered dietitian who specializes in
sports nutrition to learn how to best meet her fluid needs during competitions. A typical competition for Jane
will last two hours. What specific advice can you provide Jane with, in the form of a nutrition care plan, for
meeting her fluid needs during competitions?

B. Stan is a 20-year-old athlete on the university’s ice hockey team. He has been struggling with becoming
dehydrated during practice sessions that are usually about four hours long. What specific advice can you
provide Stan with, in the form of a nutrition care plan, for meeting his fluid needs during hockey practice?

© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Activity 7-2
Items needed: Food list of high- and low-potassium food sources (Handout 7, on the following page).

Instruct students to take turns role playing a registered dietitian advising a patient on their need to limit or increase
their intake of high-potassium foods depending on the type of diuretic they are taking or medical condition they are
diagnosed with.

Build the Bridge to Application

Cases from Medical Nutrition Therapy: A Case Study Approach, 4th edition (ISBN 1133593151) may be used in
conjunction with this chapter. All cases have application of nutrition assessment/nutrition care process information.
Many have application to basic pathophysiology. The cases listed here have a primary emphasis for the chapter
concept.

• Case 7 – Fluid and Electrolyte Balance

• Case 8 – Acid-Base Balance

© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
 Handout 7: Diets Limited in Potassium
Directions:
1. Choose foods from Group A and B.
2. Follow the serving sizes.
3. Don’t eat foods from Group C, except in very limited amounts.

Fruits
Group A: Low Potassium Group B: Medium Potassium Group C: High Potassium
(Approximately 95 mg) (Approximately 175 mg) (Approximately 300 mg)
Food Item Serving Food Item Serving Size Food Item Serving Size
Size
Applesauce ½ cup Apple juice ½ cup Avocado ¼ item
Berries ½ cup Apple 1 small Apricots, dried 3 medium
Cranberry juice ½ cup Apricots, canned 4 halves Banana ½ item
Figs, canned 3 Apricots 2 medium Figs, dried 2
Fruit cocktail ½ cup Cherries 10 Dates, dry 5
Grapes 10 Figs, raw 1 medium Prunes, dry 5
Grape juice ½ cup Grapefruit ½ medium Raisins ¼ cup
Lemon, fresh 1 Grapefruit juice ½ cup Guava 1
Lime, fresh 1 Peach, fresh 1 small Kiwifruit 1
Mandarin oranges ½ cup Pineapple juice ½ cup Cantaloupe ½ cup
Nectar, apricot ½ cup Plums, fresh 1 Casaba ¾ cup cubed
Nectar, pear ½ cup Rhubarb, fresh ½ cup Honeydew ½ cup
Nectar, peach ½ cup Tangerine, fresh 1 Mangos 1
Peaches, canned 2 halves Watermelon 1 cup Nectarine 1
Pears, canned ½ cup Orange 1 medium
Pineapple, canned ½ cup Orange juice ½ cup
1
Plums, canned 2 Papaya /3 medium
1
Prune juice /3 cup

Vegetables
Group A: Low Potassium Group B: Medium Potassium Group C: High Potassium
(Approximately 95 mg) (Approximately 175 mg) (Approximately 300 mg)
Food Item Serving Food Item Serving Size Food Item Serving Size
Size
2
Bean sprouts ½ cup Artichoke 1 medium Broccoli /3 cup
Beans, green ½ cup Asparagus, canned ½ cup Kohlrabi ½ cup
Beans, wax ½ cup Beets ½ cup Parsnips ½ cup
Cabbage ½ cup Brussels sprouts 3 medium Potato ½ cup
2
Cauliflower ½ cup Carrots /3 cup Potato, French 10 strips
fried
Celery ½ stalk Corn, sweet ½ cup Pumpkin ½ cup
Cucumber ½ cup Corn, ear ½ ear Spinach ½ cup
Eggplant ½ cup Greens: all ½ cup Sweet potato ½ cup
Hominy ½ cup Mixed vegetables ½ cup Tomato, raw 1 small
Lettuce ½ cup Okra ½ cup Tomato, canned ½ cup
Mushrooms 2 ½ small Peas ½ cup Tomato juice ½ cup
Onion ½ cup Rutabaga ½ cup Vegetable juice ½ cup
Pepper, jalapeno ½ cup Squash ½ cup
Pepper, sweet ½ cup
Radish 3 small

© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Turnip ½ cup

© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.