PRESENTATION

ON
Sodium, Potassium and
Iron.
By: Sangay Choden
Bishnu Hingmang
 GENERAL OBJECTIVES
+ After this presentation we will be able to know
under which category of the nutrients does
the iron falls and similarly for sodium and
potassium.
+ We will also come to know their deficiency
symptoms,RDA,sources,toxicity,storage,etc..
 INTRODUCTION
+ Microminerals (trace element) occurs mainly in two
forms
+ As charged ions or bound to proteins as complexes
of molecules(eg:metalloenzymes).

+ Electrolytes are substances that dissociates into its

component ions when dissolved in water.sodium
and potassium are essential dietary components and
are collectively known as electrolytes.
 SODIUM
+ Defini…
+ Sodium(Na+)is the major cation in the
extracellular fluid. It is the most abundant
mineral in the body. The normal serum
sodium level is 136to145mEq/L . Some
intestinal juices such as bile, pancreatic juice
also contain considerable amounts of sodium.
 FUNCTIONS
+ Fluid balance, Na+ regulates the volume of
extracellular fluid and plasma volume. It
maintains the normal osmotic pressure and
water balance.
+ Acid-base balance
+ Cell-membrane permeability
+ Muscle irritability.
 FOOD SOURCES
+ The principle source of sodium is sodium chloride
or table salt. Other sources of sodium in the food
include sodium bicarbonate and monosodium
glutamate, they contain less than 10 percent
sodium. Some foods are naturally high in sodium
content, such as milk,eggwhite,meat,poultry,fish
and certain vegetables such as spinach and celery.
+ Vegetables,fruits,legumes and grains have less
sodium compare to most processed foods.
 DEFICIENCY
+ Hyponatremia
In this condition the sodium level is below 130 to
135mEq/L , which may be asymptomatic.
Severe hyponatremia causes severe
dehydration, reduced blood volume, decrease
in blood pressure and circulatory failure.
Causes of hyponatremia;
1. Prolonged diarrhea and vomiting
2. Excessive loss
+ Hypernatremia
In this condition, the plasma sodium ion
concentration is 150mEq and above.
Causes of hypernatremia
1. Reduce water intake due to nausea and
vomiting
2. Excessive water loss due to
diarrhea,vomotting,excessive sweating and
increased urination in diabetes mellitus
3. High sodium intake
+ Absorption and excretion
Sodium is present in our diets as inorganic salt,
mainly sodium chloride. It is rapidly and
completely absorbed from the intestine and
carried to the kidneys. It is filtered in kidney
and is returned to the blood to maintain
normal levels. Amount of sodium absorbed is
proportional to amount intake.
 IRON
+ Out of all the trace elements iron has been
focused much. Iron is found in every cell of all
living things, both in plants and animals.
+ Functions
1. Hemoglobin synthesis
2. Myoglobin
3. Cellular iron
4. Growth needs
+ Absorption
Dietary iron occurs in two main forms;
1. Heme iron
2. Nonheme iron
Iron is mostly absorbed from the duodenum and
upper jejunum as heme iron and nonheme
iron. All the iron that occurs in grains and
vegetables and about 3/5th of iron in animal
foods are nonheme iron and remaining(very
small amounts)are from animal sources or
meat is heme iron.
+ Excretion
Very small amount of iron is lost daily. It is lost
through sweating,defecation,exfoliation of the
skin and nails. The remainder is excreted from
bile,slaughed mucosal cells. The loss of iron
through menstruation by women causes
additional burden on iron which amounts to
about 0.5mg/day.
 RECOMMENDED DIETARY ALLOWANCES

The iron requirement may be determined by the type of

iron ingested or the food sources.
Dietary iron is needed for the following reasons;
1. To replace the daily loses,
2. To meet the daily loses,
3. To meet requirement of growing children when the
blood volume is expanding and hemoglobin increasing;
4. To avoid anemia during pregnancy and for the proper
development of the fetus;
5. To maintain the iron reserves for immediate use.
 FOOD SOURCES
+ The best sources include meat, fish, poultry
and eggs, liver.
+ Among the plant sources green leafy
vegetables , potatoes, dried fruits , breads and
cereal products.
 TOXICITY
+ Iron imbalance occurs in hemochromatosis
and hemosiderosis which are metabolic
disorder of iron.
 IRON DEFICIENCY
+ Causes anemia.
+Video
Potassium
 DEFINITION
+ Potassium is the cation of intracellular fluid. It
is twice as sodium in the body, but small
amount of k+ present in extracellular fluid .
+ K+ is an important element of animal and
vegetable cells.
+ The normal serum value of K+ is 3.5 to 5.5
mEq/L.
 FUNCTIONS
+ Maintaining normal water balance, osmotic
equilibrium, and acid base balance.
+ For cellular growth
+ Regulates neuromuscular excitability and
stimulation, transmission of impulses.
 RECOMMENDED DIETARY
ALLOWANCES:
+ Normal adult: 60-80 mEq/L of k+ per day
+ Infant and children: 1 mEq/L body weight per
day
 FOOD SOURCES:
+ Fruits , vegetables and whole grain cereals
have high k+ content. Such as; grape fruits,
tomatoes , potatoes , oranges and other citrus
fruits.
 DEFICIENCY (HYPOKALEMIA)
+ It is not caused by deficient intake. However,
there are a number of conditions:
– Severe malnutrition, chronic alcoholism,
prolonged vomiting , diarrhea causes deficiency.
– During surgery the trauma releases k+ from the
cells.
– Use of diuretics causes considerable loss of k+ in
urine.
 SYMPTOMS OF HYPOKALEMIA
+ Nausea and vomiting
+ Listlessness
+ Apprehension
+ Weakness of muscle
+ Hypotension
+ Tachycardia
+ Arrhythmia
 CAUSES
+ Renal failure
+ Severe dehydration
 SYMPTOMS OF HYPERKALEMIA
+ Paresthesia of scalp , face , tongue and
extremities
+ Weak muscle
+ Poor respiration
+ Cardiac arrhythmia
 TREATMENT
+ A diet low in potassium
+ Low protein
+ High carbohydrate diet
 CONCLUSION
The levels of fluids and electrolytes in the body
have great impact on the body’s ability to
function effectively. The kidney plays a major
role in regulation of the levels of fluids and
electrolytes in the body. Thus anything that
damages or inhibits the function of the
kidneys affects the levels of fluids and
electrolytes in the body.
 REFERENCE
+ Ruma .S ‘’Food and Nutrition for
nurses”jaypee brothers medical publisher(P)
Ltd. www.jaypeebrothers.com
+ www.google.com
+ www.wikipedia.com
Thank you