Fluids And Electrolytes

Front 1

Calcium
(Why is it needed?)

Back 1

Needed for:
1. The process of bone formation
2. Coagulation of blood
3. Excitation of cardiac and skeletal muscle
4. Maintenance of muscle tone
5. Conduction of neuromuscular impulses
6. Synthesis and regualtion of the endocrine and exocrine glands

Front 2

Calcium
(Normal Values and Common Sources)

Back 2

Normal Value = 8.6 - 10 mg/dL

Sources
1. Milk and soy milk
2. Cheese
3. Yogert
4. Collard greens
5. Rhbarb
6. Sardines
7. Spinach
8. Tofu

Front 3

Magnesium
(Why is it needed?)
(Where is it concentrated?)

Back 3

Required for:
1. The use of ATP as a source of energy
2. The activation of numerous enzyme systems
3. Regulation of neuromuscular activity and the clotting mechanism

Concentrated in:
1. The bone
2. Cartilage
3. Within the cell itself

Front 4

Magnesium
(Normal Values and Common Sources)

Back 4

NORMAL VALUE = 1.6 - 2.6 mg/dL

Common Sources
1. Avocado
2. Canned white tuna
3. Cauliflower
4. Green leafy vegatables
5. Oatmeal
6. Peanut Butter
7. Peas
8. Raisins

Front 5

Potassium
(Principal electrolyte of ?)
(Needed for?)

Back 5

K+ is the principal electrolyte of intracellular fluid and the primary buffer within the cell itself.

Needed for:
1. Nerve conduction
2. Muscle function
3. Acid-Base balance
4. Osmotic pressure

** Along with Ca and Mg, K controls the rate and force of contraction of the heart, and thus cardiac output.

Front 6

Potassium
(Normal Value)
(Common Sources)

Back 6

NORMAL VALUE = 3.5 - 5.1 mEq/L

Common Sources
1. Bannanas
2. Cantaloupe
3. Carrots
4. Oranges
5. Potatoes
6. Tomatoes
7. Strawberries
8. Pork, beef, veal
9. Mushrooms

Front 7

Phosphorus
(Needed for?)
(Functions in?)
(Inverse relationship to ?)

Back 7

Needed for:
1. The generation of bony tissue

Functions in:
1. The metabolism of glucose and lipids
2. The maintenance of Acid-Base balance
3. The storage and transfer of energy from one site in the body to another

Inverse relationship to CALCIUM

Front 8

Phosphorus
(Normal Value)
(Common Sources)

Back 8

NORMAL VALUES = 2.7 - 4.5 mg/dL

Common Sources
1. Fish
2. Organ meats
3. Nuts
4. Pork, beef, chicken
5. Whole-grain breads and cereals

Front 9

Sodium
(Needed for?)
(Functions in?)

Back 9

Na is an abundant electrolyte that maintains osmotic pressure and Acid-Base balance and transmits nerve impulses

Front 10

Sodium
(Normal Value)
(Common Sources)

Back 10

NORMAL VALUES = 135 - 145 mEq/L

Common Sources:
1. Bacon
2. Butter
3. Canned Food
4. Processed Food
5. Lunch meat
6. Table salt
7. White and whole-wheat bread