Question

What vitamin fortified foods are associated with supplementation of common deficiencies seen in nursing practice

(the question is answered already but I need a different answer) thank you

Nutrition Essentials for Nursing Practice 7th Edition Author: Susan G. Dudek

Answer 1

Food is one of the major requirement of the body which has to be met in adequate quantity, quality and timely for the body to perform its basic function. Food is the source of energy which keeps the cells functioning. There are number of nutritients present in the food which should be incorporated in correct values. These are carbohydrate, proteins, fats, vitamins, minerals and trace elements. Water is also a simultaneous requirement of the body that helps in appropriate digestion of food. If any of these nutrients are lacking or is insufficient in the body then it may result in certain deficiency diseases like Kwasiorkar, Marasmus, night blindness, goiter, beri-beri, rickets, scurvy, pellagra, osteoporosis, iron deficiency anemia and depression. These diseases can also other secondary to other disease which may indirectly effect the uptake of the nutrients from the food like celiac disease.

In order to treat these nutritional deficiencies, the person needs to be supplimented with the nutrients externally may be by means of natural food substances or remedies or by use of chemicals that are in the form of drugs. In the field of nutrtion fortification have been proven to be a boon to manage these nutritional deficiencies. Fortification is adding an extra nutrient to the food otem which was not biologically present in that food item. Some of fortified foods are:

• Grain products like bread and pasta with floic acid: Folic acid is a type of vitamin B which is found in abundance in green, leafy vegetables, beans and orange juice. These fortified food when consumed by pregnant women can prevent occurence of neural tube defects.
• Milk fortified with vitamin D: This is a best option for the elderly people whose body cannot absorb sufficient vitamin D from sunlight. Thus the need of the vitamin D can be substituted along with milk.
• Fortified orange juice with calcium or vitamin D: This can also place an additive effect of the product.
• Eggs fortified with omega 3-fatty acids: helps to reduce risk of coronary heart disease, improves brain function and prevents cancer.
• Salt fortified with iodine.
• Soy products fortified with calcium and vitamin-D
• Hemp milk fortified with Vitamin A and D.
• Probiotic granulos
• Unflavoured yogurt fortified with calcium and vitamin D
• Oatmeal fortified with calcium, folic acid,vitamin A and D.