Lecture Notes on Electrolytes

Introduction

• Welcome by Nurse Mike from Simple Nursing.
• Overview of electrolytes and their importance in the body.
• Access free quizzes and study guides on simplenursing.com.

Key Concepts of Electrolytes

• Definition: Electrolytes are ions in body fluids that help conduct electricity, control body fluids, and maintain homeostasis.
• Function: Help in sending messages from cell to cell and nerve to nerve.
• Location: Found in fluids; where fluids flow, electrolytes go.
• Importance: Essential for proper body function; without them, body and brain cease to function.

Overview of the Lecture

1. Disruptions in electrolyte function.
2. Foods high in electrolytes.
3. Electrolyte values and lab priorities, signs and symptoms, nursing assessments, and interventions.

Key Terms

• Therapeutic Range: Concentration range for drug effectiveness with minimal toxicity.
• Homeostasis: Self-regulation process to maintain balance in the body.

Major Electrolytes

1. Potassium (K+)

   • Normal Range: 3.5 to 5.0 mEq/L
   • Functions: Key for muscle contraction (especially heart and skeletal muscles).
   • Sources: Fruits (e.g., bananas), green leafy vegetables.

2. Sodium (Na+)

   • Normal Range: 136 to 145 mEq/L
   • Functions: Maintains blood volume and pressure; works with potassium.
   • Sources: Salty snacks, processed meats, fast food.

3. Magnesium (Mg2+)

   • Normal Range: 1.3 to 2.1 mEq/L
   • Functions: Regulates muscle and nerve function; protein synthesis.
   • Sources: Spinach, almonds, yogurt.

4. Calcium (Ca2+)

   • Normal Range: 9.0 to 10.5 mg/dL
   • Functions: Important for bone health, blood clotting, and muscle contraction.
   • Sources: Dairy products, green leafy vegetables, almonds.

5. Phosphate (PO4-)

   • Normal Range: 3.0 to 4.5 mg/dL
   • Functions: Helps in bone and teeth formation, cell repair.
   • Sources: Dairy, meats, beans.

6. Chloride (Cl-)

   • Normal Range: 98 to 106 mEq/L
   • Functions: Works with sodium to maintain fluid balance and pH.
   • Sources: Sea salt, processed foods.

Food Sources of Electrolytes

• Electrolytes must be obtained through diet, body cannot produce them.
• Key foods:
  • Potassium: Avocados, spinach (not just bananas).
  • Sodium: Canned foods, processed meats.
  • Magnesium: Green leafy vegetables, yogurt.
  • Calcium: Green leafy veggies, not just dairy.
  • Phosphate: Dairy, meats, beans.
  • Chloride: Found in salt and salt substitutes.

Electrolyte Depletion

• Main causes of depletion:
  • Vomiting
  • Diarrhea
  • Peeing (urination)
  • Sweating

Understanding Electrolyte Imbalances

• Hemodilution: Low electrolyte levels due to excess fluid, causing lab values to appear low (e.g., in fluid overload patients).
• Hemoconcentration: High electrolyte levels due to low fluid, causing lab values to appear high (e.g., in dehydrated patients).

Summary

• Key electrolytes: K+, Na+, Mg2+, Ca2+, PO4-, Cl-.
• Importance of understanding electrolyte values for nursing exams.
• Use memorization techniques: Write out values 10 times before and after studying.

Conclusion

• Importance of maintaining electrolyte balance for overall health and function.
• For more information, visit simplenursing.com for complete videos and quizzes.