Updated July 15, 2009
Dudek, Susan G. Nutrition Essentials for Nursing Practice 4th Edition. Lippincott, Williams and Wilkins. Philadelphia: 2001.
|Mineral||Recommended Daily Intake||Function||Sources|
|Sodium||minimum requirements 500 mg||acid base balance, nerve cell transmission, fluid/electrolyte balance||processed foods, meats, vegetables, canned soups|
|Calcium||1000 mg||bone and teeth formation and maintenance, nerve transmission, muscle contractions||milk and milk products, fortified orange juice, green leafy vegetables|
|Potassium||minimum 2000 mg||fluid/electrolyte balance, acid base balance, cardiac muscle contraction||fruits and vegetables (especially bananas), beans, whole grains, milk|
|Phosphorus||700 mg||bone and teeth formation, acid base balance, energy metabolism||animal products, bread, cereal, eggs, milk|
|Magnesium||310-320 mg||bone formation, nerve transmission, carbohydrate metabolism||green leafy vegetables, nuts, chocolate, whole grains|
|Iron||15 mg||oxygen transport on hemoglobin molecules (iron plays a large role in hemoglobin formation and functioning)||beef, liver, red meats, tofu, fortified cereals and bread|
|Zinc||12 mg||wound healing, sexual maturation, immune function||meat, fish, egg yolks, whole grains, milk|
|Iodine||150 mcg||plays a large role in thyroid hormone formation and functioning||salt, seafood, bread|
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