81944-1 Boron intake 24 hour Estimated

Term Description

The patient's estimated 24 hour amount of boron intake from all sources including food, beverages, and supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203242-5   Boron intake
Boron is a mineral that is found in food and the environment. People take boron supplements as medicine. Boron is used for building strong bones, treating osteoarthritis, as an aid for building muscles and increasing testosterone levels, and for improving thinking skills and muscle coordination. Women sometimes use capsules containing boric acid, the most common form of boron, inside the vagina to treat yeast infections. People also apply boric acid to the skin as an astringent or to prevent infection; or use it as an eye wash. Boron was used as a food preservative between 1870 and 1920, and during World Wars I and II. Source: Medline Plus , MedlinePlus: Boron

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Boron intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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Example Units

81945-8 Boron intake 24 hour Measured

Term Description

The patient's measured 24 hour amount of boron intake from all sources including food, beverages, and supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203242-5   Boron intake
Boron is a mineral that is found in food and the environment. People take boron supplements as medicine. Boron is used for building strong bones, treating osteoarthritis, as an aid for building muscles and increasing testosterone levels, and for improving thinking skills and muscle coordination. Women sometimes use capsules containing boric acid, the most common form of boron, inside the vagina to treat yeast infections. People also apply boric acid to the skin as an astringent or to prevent infection; or use it as an eye wash. Boron was used as a food preservative between 1870 and 1920, and during World Wars I and II. Source: Medline Plus , MedlinePlus: Boron

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Fully-Specified Name

Component

Boron intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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Example Units

81137-2 Calcium intake 24 hour Estimated

Term Description

The patient's estimated 24 hour amount of calcium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP72204-8   Calcium intake
Calcium, the most abundant mineral in the body, is found in foods, available as a dietary supplement, and present in some medicines (such as antacids). Calcium is required for vascular contraction and vasodilation, muscle function, nerve transmission, intracellular signaling and hormonal secretion, though less than 1% of total body calcium is needed to support these metabolic functions. Serum calcium is very tightly regulated and does not fluctuate with changes in dietary intakes; the body uses bone tissue as a reservoir for, and source of calcium, to maintain constant concentrations of calcium in blood, muscle, and intercellular fluids. The remaining 99% of the body's calcium supply is stored in the bones and teeth where it supports their structure and function. Milk, yogurt, and cheese are rich sources of calcium. Nondairy sources include vegetables, such as Chinese cabbage, kale, and broccoli. Source: National Institutes of Health , Dietary Supplement Fact Sheet: Calcium

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Fully-Specified Name

Component

Calcium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

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• Quant
• Quantitative

Example Units

80975-6 Calcium intake 24 hour Measured

Term Description

The patient's 24 hour amount of calcium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but is not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP72204-8   Calcium intake
Calcium, the most abundant mineral in the body, is found in foods, available as a dietary supplement, and present in some medicines (such as antacids). Calcium is required for vascular contraction and vasodilation, muscle function, nerve transmission, intracellular signaling and hormonal secretion, though less than 1% of total body calcium is needed to support these metabolic functions. Serum calcium is very tightly regulated and does not fluctuate with changes in dietary intakes; the body uses bone tissue as a reservoir for, and source of calcium, to maintain constant concentrations of calcium in blood, muscle, and intercellular fluids. The remaining 99% of the body's calcium supply is stored in the bones and teeth where it supports their structure and function. Milk, yogurt, and cheese are rich sources of calcium. Nondairy sources include vegetables, such as Chinese cabbage, kale, and broccoli. Source: National Institutes of Health , Dietary Supplement Fact Sheet: Calcium

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Fully-Specified Name

Component

Calcium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• Quan
• Quant
• Quantitative

Example Units

81080-4 Chloride intake 24 hour Estimated

Term Description

The patient's estimated 24 hour amount of chloride intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203244-1   Chloride intake
The chloride ion is formed when the element chlorine picks up one electron to form an anion negatively-charged ion Cl−. The salts of hydrochloric acid contain chloride ions and can also be called chlorides. Copyright Text is available under the Creative Commons Attribution/Share-Alike License. See http://creativecommons.org/licenses/by-sa/3.0/ for details. Source: Wikipedia , Chloride

LP203244-1   Chloride intake
Chloride is found in many chemicals and other substances in the body. It is one of the components of salt used in cooking and in some foods. Chloride is needed to keep the proper balance of body fluids and an essential part of digestive (stomach) juices. Chloride is found in table salt or sea salt as sodium chloride, and also found in many vegetables. Foods with higher amounts of chloride include seaweed, rye, tomatoes, lettuce, celery, and olives. Too little chloride can occur when the body loses a lot of fluids, and may be due to heavy sweating, vomiting, or diarrhea. Medicines such as diuretics can also cause low chloride levels. Too much chloride from salted foods can; increase blood pressure, or cause a buildup of fluid in people with congestive heart failure, cirrhosis, or kidney disease. Source: Medline Plus , MedlinePlus: Chloride in diet

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Fully-Specified Name

Component

Chloride intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• 1 day
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• Quan
• Quant
• Quantitative

Example Units

80983-0 Chloride intake 24 hour Measured

Term Description

The patient's 24 hour chloride intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203244-1   Chloride intake
The chloride ion is formed when the element chlorine picks up one electron to form an anion negatively-charged ion Cl−. The salts of hydrochloric acid contain chloride ions and can also be called chlorides. Copyright Text is available under the Creative Commons Attribution/Share-Alike License. See http://creativecommons.org/licenses/by-sa/3.0/ for details. Source: Wikipedia , Chloride

LP203244-1   Chloride intake
Chloride is found in many chemicals and other substances in the body. It is one of the components of salt used in cooking and in some foods. Chloride is needed to keep the proper balance of body fluids and an essential part of digestive (stomach) juices. Chloride is found in table salt or sea salt as sodium chloride, and also found in many vegetables. Foods with higher amounts of chloride include seaweed, rye, tomatoes, lettuce, celery, and olives. Too little chloride can occur when the body loses a lot of fluids, and may be due to heavy sweating, vomiting, or diarrhea. Medicines such as diuretics can also cause low chloride levels. Too much chloride from salted foods can; increase blood pressure, or cause a buildup of fluid in people with congestive heart failure, cirrhosis, or kidney disease. Source: Medline Plus , MedlinePlus: Chloride in diet

Observation Required in Panel

Optional

Fully-Specified Name

Component

Chloride intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• Quantitative

Example Units

81023-4 Chromium intake 24 hour Estimated

Term Description

The patient's estimated 24 hour amount of chromium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203246-6   Chromium intake
Chromium is a mineral that humans require in trace amounts, although its mechanisms of action in the body and the amounts needed for optimal health are not well defined. It is found primarily in two forms: 1) trivalent (chromium 3+), which is biologically active and found in food, and 2) hexavalent (chromium 6+), a toxic form that results from industrial pollution. Our focus is exclusively on trivalent (3+) chromium. Chromium is known to enhance the action of insulin. Chromium also appears to be directly involved in carbohydrate, fat, and protein metabolism, but more research is needed to determine the full range of its roles in the body. Chromium is widely distributed in the food supply, but most foods provide only small amounts (less than 2 micrograms [mcg] per serving). Meat and whole-grain products, as well as some fruits, vegetables, and spices are relatively good sources. In contrast, foods high in simple sugars (like sucrose and fructose) are low in chromium. Source: National Institutes of Health , NIH: Chromium Dietary Supplement Fact Sheet

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Fully-Specified Name

Component

Chromium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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• Quantitative

Example Units

81024-2 Chromium intake 24 hour Measured

Term Description

The patient's 24 hour amount of chromium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203246-6   Chromium intake
Chromium is a mineral that humans require in trace amounts, although its mechanisms of action in the body and the amounts needed for optimal health are not well defined. It is found primarily in two forms: 1) trivalent (chromium 3+), which is biologically active and found in food, and 2) hexavalent (chromium 6+), a toxic form that results from industrial pollution. Our focus is exclusively on trivalent (3+) chromium. Chromium is known to enhance the action of insulin. Chromium also appears to be directly involved in carbohydrate, fat, and protein metabolism, but more research is needed to determine the full range of its roles in the body. Chromium is widely distributed in the food supply, but most foods provide only small amounts (less than 2 micrograms [mcg] per serving). Meat and whole-grain products, as well as some fruits, vegetables, and spices are relatively good sources. In contrast, foods high in simple sugars (like sucrose and fructose) are low in chromium. Source: National Institutes of Health , NIH: Chromium Dietary Supplement Fact Sheet

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Fully-Specified Name

Component

Chromium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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• Quantitative

Example Units

81127-3 Cobalt intake 24 hour Estimated

Term Description

The patient's estimated 24 hour amount of cobalt intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203249-0   Cobalt intake
Cobalt (CO) is an essential trace mineral needed in small amounts in the diet and is an integral part of vitamin B12, cobalamin, which supports red blood cell production and the formation of myelin nerve coverings. Chronic ingestion, however, has caused serious health problems at doses far less than the lethal dose. There are no specific deficiency symptoms associated with cobalt, but as a component of B12, anemia can result from an inadequate intake. After nickel and chromium, cobalt is a major cause of contact dermatitis. Dietary sources of cobalt include green leafy vegetables, meat, liver, milk, oysters and clams. Source: Regenstrief LOINC , Wikipedia: Cobalt

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Cobalt intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

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NUTRITION&DIETETICS

Type

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• Quant
• Quantitative

Example Units

81126-5 Cobalt intake 24 hour Measured

Term Description

The patient's 24 hour amount of cobalt intake from all sources including food, beverages, supplements, and via enteral and parenteral routes as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203249-0   Cobalt intake
Cobalt (CO) is an essential trace mineral needed in small amounts in the diet and is an integral part of vitamin B12, cobalamin, which supports red blood cell production and the formation of myelin nerve coverings. Chronic ingestion, however, has caused serious health problems at doses far less than the lethal dose. There are no specific deficiency symptoms associated with cobalt, but as a component of B12, anemia can result from an inadequate intake. After nickel and chromium, cobalt is a major cause of contact dermatitis. Dietary sources of cobalt include green leafy vegetables, meat, liver, milk, oysters and clams. Source: Regenstrief LOINC , Wikipedia: Cobalt

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Fully-Specified Name

Component

Cobalt intake

Property

MRat

Time

24H

System

^Patient

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Qn

Method

Measured

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NUTRITION&DIETETICS

Type

Clinical

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• Quantitative

Example Units

81027-5 Copper intake 24 hour Estimated

Term Description

The patient's estimated 24 hour amount of copper intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203250-8   Copper intake
Copper is an essential trace mineral present in all body tissue and works with iron to help the body form red blood cells. It also helps keep the blood vessels, nerves, immune system, and bones healthy. Copper also aids in iron absorption. Oysters and other shellfish, whole grains, beans, nuts, potatoes, and organ meats are good sources of copper. Dark leafy greens, dried fruits such as prunes, cocoa, black pepper, and yeast are also sources of copper in the diet. Source: Medline Plus , MedlinePlus: Copper

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Copper intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

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• Quantitative

Example Units

81028-3 Copper intake 24 hour Measured

Term Description

The patient's 24 hour amount of copper intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203250-8   Copper intake
Copper is an essential trace mineral present in all body tissue and works with iron to help the body form red blood cells. It also helps keep the blood vessels, nerves, immune system, and bones healthy. Copper also aids in iron absorption. Oysters and other shellfish, whole grains, beans, nuts, potatoes, and organ meats are good sources of copper. Dark leafy greens, dried fruits such as prunes, cocoa, black pepper, and yeast are also sources of copper in the diet. Source: Medline Plus , MedlinePlus: Copper

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Fully-Specified Name

Component

Copper intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

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• Quantitative

Example Units

81081-2 Fluoride intake 24 hour Estimated

Term Description

The patient's estimated 24 hour fluoride intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203252-4   Fluoride intake
Fluoride occurs naturally in the body as calcium fluoride. Calcium fluoride is mostly found in the bones and teeth. Small amounts of fluoride help reduce tooth decay. Adding fluoride to tap water (called fluoridation) helps reduce cavities in children by more than half. Natural sodium fluoride is in the ocean, so most seafood contains fluoride. Tea and gelatin also contain fluoride. Infants can only get fluoride through drinking infant formulas. Breast milk has a negligible amount of fluoride in it. A lack (deficiency) of fluoride may lead to increased cavities, and weak bones and teeth. Too much fluoride in the diet is very rare. Source: Medline Plus , MedlinePlus: Fluoride in diet

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Fluoride intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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Example Units

80984-8 Fluoride intake 24 hour Measured

Term Description

The patient's 24 hour fluoride intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203252-4   Fluoride intake
Fluoride occurs naturally in the body as calcium fluoride. Calcium fluoride is mostly found in the bones and teeth. Small amounts of fluoride help reduce tooth decay. Adding fluoride to tap water (called fluoridation) helps reduce cavities in children by more than half. Natural sodium fluoride is in the ocean, so most seafood contains fluoride. Tea and gelatin also contain fluoride. Infants can only get fluoride through drinking infant formulas. Breast milk has a negligible amount of fluoride in it. A lack (deficiency) of fluoride may lead to increased cavities, and weak bones and teeth. Too much fluoride in the diet is very rare. Source: Medline Plus , MedlinePlus: Fluoride in diet

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Fluoride intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• Quantitative

Example Units

81003-6 Iodine intake 24 hour Estimated

Term Description

The patient's estimated 24 hour iodine intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203253-2   Iodine intake
Iodine is a trace element that is naturally present in some foods, added to others, and available as a dietary supplement. Iodine is an essential component of the thyroid hormones thyroxine (T4) and triiodothyronine (T3). Thyroid hormones regulate many important biochemical reactions, including protein synthesis and enzymatic activity, and are critical determinants of metabolic activity. They are also required for proper skeletal and central nervous system development in fetuses and infants. Thyroid function is primarily regulated by thyroid-stimulating hormone (TSH), also known as thyrotropin. It is secreted by the pituitary gland to control thyroid hormone production and secretion, thereby protecting the body from hypothyroidism and hyperthyroidism. TSH secretion increases thyroidal uptake of iodine and stimulates the synthesis and release of T3 and T4. In the absence of sufficient iodine, TSH levels remain elevated, leading to goiter, an enlargement of the thyroid gland that reflects the body's attempt to trap more iodine from the circulation and produce thyroid hormones. Iodine may have other physiological functions in the body as well. For example, it appears to play a role in immune response and might have a beneficial effect on mammary dysplasia and fibrocystic breast disease. Source: National Institutes of Health , NIH Factsheet: Iodine

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Fully-Specified Name

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Iodine intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• QNT
• Quan
• Quant
• Quantitative

Example Units

81004-4 Iodine intake 24 hour Measured

Term Description

The patient's 24 hour iodine intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203253-2   Iodine intake
Iodine is a trace element that is naturally present in some foods, added to others, and available as a dietary supplement. Iodine is an essential component of the thyroid hormones thyroxine (T4) and triiodothyronine (T3). Thyroid hormones regulate many important biochemical reactions, including protein synthesis and enzymatic activity, and are critical determinants of metabolic activity. They are also required for proper skeletal and central nervous system development in fetuses and infants. Thyroid function is primarily regulated by thyroid-stimulating hormone (TSH), also known as thyrotropin. It is secreted by the pituitary gland to control thyroid hormone production and secretion, thereby protecting the body from hypothyroidism and hyperthyroidism. TSH secretion increases thyroidal uptake of iodine and stimulates the synthesis and release of T3 and T4. In the absence of sufficient iodine, TSH levels remain elevated, leading to goiter, an enlargement of the thyroid gland that reflects the body's attempt to trap more iodine from the circulation and produce thyroid hormones. Iodine may have other physiological functions in the body as well. For example, it appears to play a role in immune response and might have a beneficial effect on mammary dysplasia and fibrocystic breast disease. Source: National Institutes of Health , NIH Factsheet: Iodine

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Fully-Specified Name

Component

Iodine intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• Quant
• Quantitative

Example Units

81082-0 Iron intake 24 hour Estimated

Term Description

The patient's estimated 24 hour iron intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203272-2   Iron intake
Iron is a mineral that is naturally present in many foods, added to some food products, and available as a supplement. Iron is an essential component of hemoglobin. As a component of myoglobin, a protein that provides oxygen to muscles, iron supports metabolism. Iron is also necessary for growth, development, normal cellular functioning, and synthesis of some hormones and connective tissue. Dietary iron has two main forms: heme and nonheme. Plants and iron-fortified foods contain nonheme iron only, whereas meat, seafood, and poultry contain both heme and nonheme iron. The richest sources of heme iron in the diet include lean meat and seafood. Dietary sources of nonheme iron include nuts, beans, vegetables, and fortified grain products. Source: National Institutes of Health , NIH: Iron FactSheet

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Fully-Specified Name

Component

Iron intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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• Quantitative

Example Units

81083-8 Iron intake 24 hour Measured

Term Description

The patient's 24 hour iron intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but is not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203272-2   Iron intake
Iron is a mineral that is naturally present in many foods, added to some food products, and available as a supplement. Iron is an essential component of hemoglobin. As a component of myoglobin, a protein that provides oxygen to muscles, iron supports metabolism. Iron is also necessary for growth, development, normal cellular functioning, and synthesis of some hormones and connective tissue. Dietary iron has two main forms: heme and nonheme. Plants and iron-fortified foods contain nonheme iron only, whereas meat, seafood, and poultry contain both heme and nonheme iron. The richest sources of heme iron in the diet include lean meat and seafood. Dietary sources of nonheme iron include nuts, beans, vegetables, and fortified grain products. Source: National Institutes of Health , NIH: Iron FactSheet

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Fully-Specified Name

Component

Iron intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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• Quantitative

Example Units

81005-1 Magnesium intake 24 hour Estimated

Term Description

The patient's estimated 24 hour magnesium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203275-5   Magnesium intake
Magnesium, an abundant mineral in the body, is naturally present in many foods, added to other food products, available as a dietary supplement, and present in some medicines (such as antacids and laxatives). It is a cofactor in more than 300 enzyme systems that regulate diverse biochemical reactions in the body, including protein synthesis, muscle and nerve function, blood glucose control, and blood pressure regulation. Magnesium is required for energy production, oxidative phosphorylation, and glycolysis. It contributes to the structural development of bone and is required for the synthesis of DNA, RNA, and the antioxidant glutathione. Magnesium is widely distributed in plant and animal foods and in beverages. Green leafy vegetables, such as spinach, legumes, nuts, seeds, and whole grains, are good sources. In general, foods containing dietary fiber provide magnesium. Magnesium is also added to some breakfast cereals and other fortified foods. Source: National Institutes of Health , NIH:Magnesium FactSheet

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Fully-Specified Name

Component

Magnesium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

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• 1 day
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• IO_INTAKE_SALTS+CALORIES
• MAG
• Magnes
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• Mg
• mRate
• QNT
• Quan
• Quant
• Quantitative

Example Units

81006-9 Magnesium intake 24 hour Measured

Term Description

The patient's 24 hour magnesium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203275-5   Magnesium intake
Magnesium, an abundant mineral in the body, is naturally present in many foods, added to other food products, available as a dietary supplement, and present in some medicines (such as antacids and laxatives). It is a cofactor in more than 300 enzyme systems that regulate diverse biochemical reactions in the body, including protein synthesis, muscle and nerve function, blood glucose control, and blood pressure regulation. Magnesium is required for energy production, oxidative phosphorylation, and glycolysis. It contributes to the structural development of bone and is required for the synthesis of DNA, RNA, and the antioxidant glutathione. Magnesium is widely distributed in plant and animal foods and in beverages. Green leafy vegetables, such as spinach, legumes, nuts, seeds, and whole grains, are good sources. In general, foods containing dietary fiber provide magnesium. Magnesium is also added to some breakfast cereals and other fortified foods. Source: National Institutes of Health , NIH:Magnesium FactSheet

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Fully-Specified Name

Component

Magnesium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

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• mRate
• QNT
• Quan
• Quant
• Quantitative

Example Units

81007-7 Manganese intake 24 hour Estimated

Term Description

The patient's estimated 24 hour manganese intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203288-8   Manganese intake
Manganese is a mineral that is found in several foods including nuts, legumes, seeds, tea, whole grains, and leafy green vegetables. It is considered an essential nutrient, because the body requires it to function properly. Source: Medline Plus , MedlinePlus: Manganese

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Fully-Specified Name

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Manganese intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• 1 day
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• IO_INTAKE_SALTS+CALORIES
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• MN
• mRate
• QNT
• Quan
• Quant
• Quantitative

Example Units

81008-5 Manganese intake 24 hour Measured

Term Description

The patient's measured 24 hour manganese intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203288-8   Manganese intake
Manganese is a mineral that is found in several foods including nuts, legumes, seeds, tea, whole grains, and leafy green vegetables. It is considered an essential nutrient, because the body requires it to function properly. Source: Medline Plus , MedlinePlus: Manganese

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Fully-Specified Name

Component

Manganese intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• 1 day
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• IO_INTAKE_SALTS+CALORIES
• Mass Rate
• MN
• mRate
• QNT
• Quan
• Quant
• Quantitative

Example Units

81084-6 Molybdenum intake 24 hour Estimated

Term Description

The patient's estimated 24 hour molybdenum intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but is not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203289-6   Molybdenum intake
Molybdenum (atomic symbol Mo) is an essential trace element, required for the enzymes xanthine oxidase, aldehyde oxidase, and nitrate reductase. It is present in very small amounts in the body. Molybdenum is thought to be involved in many important biological processes, including development of the nervous system, waste processing in the kidneys, and energy production in cells. High levels of molybdenum can interfere with the body's uptake of copper, producing copper deficiency. Molybdenum measurements can be used for assessing nutrition (as in total parenteral nutrition, TPN), molybdenum cofactor deficiency, and following patients with molybdenum-containing prostheses.

Veterinary Medicine:
Molybdenum toxicity can occur in cattle or sheep grazing on pastures with alkaline soil or soil contaminated with industrial sources of molybdenum. Molybdenosis in animals results in secondary copper deficiency and presents with a variety of symptoms, including diarrhea, anemia, anorexia, depigmentation on hair or wool, neurologic abnormalities, impaired reproduction, and premature death.(Mineral Tolerance of Animals: Second Revised Edition, 2005) Source: Regenstrief LOINC

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Fully-Specified Name

Component

Molybdenum intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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• 1 day
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• mRate
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• Quan
• Quant
• Quantitative

Example Units

81085-3 Molybdenum intake 24 hour Measured

Term Description

The patient's 24 hour molybdenum intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203289-6   Molybdenum intake
Molybdenum (atomic symbol Mo) is an essential trace element, required for the enzymes xanthine oxidase, aldehyde oxidase, and nitrate reductase. It is present in very small amounts in the body. Molybdenum is thought to be involved in many important biological processes, including development of the nervous system, waste processing in the kidneys, and energy production in cells. High levels of molybdenum can interfere with the body's uptake of copper, producing copper deficiency. Molybdenum measurements can be used for assessing nutrition (as in total parenteral nutrition, TPN), molybdenum cofactor deficiency, and following patients with molybdenum-containing prostheses.

Veterinary Medicine:
Molybdenum toxicity can occur in cattle or sheep grazing on pastures with alkaline soil or soil contaminated with industrial sources of molybdenum. Molybdenosis in animals results in secondary copper deficiency and presents with a variety of symptoms, including diarrhea, anemia, anorexia, depigmentation on hair or wool, neurologic abnormalities, impaired reproduction, and premature death.(Mineral Tolerance of Animals: Second Revised Edition, 2005) Source: Regenstrief LOINC

Observation Required in Panel

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Fully-Specified Name

Component

Molybdenum intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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• Quan
• Quant
• Quantitative

Example Units

81132-3 Phosphorus intake 24 hour Estimated

Term Description

The patient's estimated 24 hour phosphorous intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203291-2   Phosphorus intake
Phosphorus is a mineral that makes up one percent of a person's total body weight. It is the second most abundant mineral in the body and present in every cell. The main function of phosphorus is in the formation of bones and teeth, and it also plays an important role in how the body uses carbohydrates and fats. Phosphorous is needed for the body to make protein for the growth, maintenance, and repair of cells and tissues, and also helps the body make ATP, a molecule the body uses to store energy. The main food sources are meat and milk. A diet that includes the right amounts of calcium and protein will also provide enough phosphorus. Fruits and vegetables contain only small amounts of phosphorus. In the body, almost all phosphorus is combined with oxygen, forming phosphate. Source: Medline Plus , MedlinePlus: Phosphorus in diet

Observation Required in Panel

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Fully-Specified Name

Component

Phosphorus intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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• 1 day
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• 24HR
• Diet
• Dietetics
• Est
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• mRate
• Nutrition
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• Quant
• Quantitative

Example Units

81946-6 Phosphorus intake 24 hour Measured

Term Description

The patient's measured 24 hour phosphorous intake from all sources including food, beverages, and supplements, and via enteral and parenteral routes. This term was created for, but is not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203291-2   Phosphorus intake
Phosphorus is a mineral that makes up one percent of a person's total body weight. It is the second most abundant mineral in the body and present in every cell. The main function of phosphorus is in the formation of bones and teeth, and it also plays an important role in how the body uses carbohydrates and fats. Phosphorous is needed for the body to make protein for the growth, maintenance, and repair of cells and tissues, and also helps the body make ATP, a molecule the body uses to store energy. The main food sources are meat and milk. A diet that includes the right amounts of calcium and protein will also provide enough phosphorus. Fruits and vegetables contain only small amounts of phosphorus. In the body, almost all phosphorus is combined with oxygen, forming phosphate. Source: Medline Plus , MedlinePlus: Phosphorus in diet

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Fully-Specified Name

Component

Phosphorus intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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• Quantitative

Example Units

81010-1 Potassium intake 24 hour Estimated

Term Description

The patient's estimated 24 hour potassium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP73135-3   Potassium intake
Potassium is an important mineral for the body. Potassium is needed to: build proteins, break down and use carbohydrates, build muscle, maintain normal body growth, control the electrical activity of the heart, and to control acid-base balance. Many foods contain potassium. All meats and fish (such as salmon, cod, flounder, and sardines) are good sources. Soy products and veggie burgers are also good sources of potassium. Vegetables including broccoli, peas, lima beans, tomatoes, potatoes (especially their skins), sweet potatoes, and winter squash are all good sources of potassium. Fruits that contain significant amounts of potassium include citrus fruits, cantaloupe, bananas, kiwi, prunes, and apricots. Milk, yogurt, and nuts are also excellent sources of potassium. People with kidney problems, especially those on dialysis, should not eat too many potassium-rich foods. Source: Medline Plus , MedlinePlus: Potassium in diet

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Fully-Specified Name

Component

Potassium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• 1 day
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• IO_INTAKE_SALTS+CALORIES
• k
• K+
• Mass rate
• mRate
• Potass
• QNT
• Quan
• Quant
• Quantitative

Example Units

81009-3 Potassium intake 24 hour Measured

Term Description

The patient's 24 hour potassium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP73135-3   Potassium intake
Potassium is an important mineral for the body. Potassium is needed to: build proteins, break down and use carbohydrates, build muscle, maintain normal body growth, control the electrical activity of the heart, and to control acid-base balance. Many foods contain potassium. All meats and fish (such as salmon, cod, flounder, and sardines) are good sources. Soy products and veggie burgers are also good sources of potassium. Vegetables including broccoli, peas, lima beans, tomatoes, potatoes (especially their skins), sweet potatoes, and winter squash are all good sources of potassium. Fruits that contain significant amounts of potassium include citrus fruits, cantaloupe, bananas, kiwi, prunes, and apricots. Milk, yogurt, and nuts are also excellent sources of potassium. People with kidney problems, especially those on dialysis, should not eat too many potassium-rich foods. Source: Medline Plus , MedlinePlus: Potassium in diet

Observation Required in Panel

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Fully-Specified Name

Component

Potassium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• 1 day
• 24 hours
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• IO_INTAKE_SALTS+CALORIES
• k
• K+
• Mass rate
• mRate
• Potass
• QNT
• Quan
• Quant
• Quantitative

Example Units

81087-9 Selenium intake 24 hour Estimated

Term Description

The patient's estimated 24 hour selenium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203293-8   Selenium intake
Selenium is a trace element that is naturally present in many foods, added to others, and available as a dietary supplement. Nutritionally essential for humans, it is a constituent of more than two dozen selenoproteins that play critical roles in reproduction, thyroid hormone metabolism, DNA synthesis, and protection from oxidative damage and infection. Selenium exists in two forms: inorganic (selenate and selenite) and organic (selenomethionine and selenocysteine). Both forms can be good dietary sources of selenium. Soils contain inorganic selenites and selenates that plants accumulate and convert to organic forms, mostly selenocysteine and selenomethionine and their methylated derivatives. Most selenium is in the form of selenomethionine in animal and human tissues, where it can be incorporated nonspecifically with the amino acid methionine in body proteins. Skeletal muscle is the major site of selenium storage. Seafoods and organ meats are the richest food sources of selenium. Other sources include muscle meats, cereals and other grains, and dairy products. The amount of selenium in drinking water is not nutritionally significant in most geographic regions. Source: National Institutes of Health Office of Dietary Supplements , NIH Factsheet: Selenium

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Fully-Specified Name

Component

Selenium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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• SE

Example Units

81086-1 Selenium intake 24 hour Measured

Term Description

The patient's 24 hour selenium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but is not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203293-8   Selenium intake
Selenium is a trace element that is naturally present in many foods, added to others, and available as a dietary supplement. Nutritionally essential for humans, it is a constituent of more than two dozen selenoproteins that play critical roles in reproduction, thyroid hormone metabolism, DNA synthesis, and protection from oxidative damage and infection. Selenium exists in two forms: inorganic (selenate and selenite) and organic (selenomethionine and selenocysteine). Both forms can be good dietary sources of selenium. Soils contain inorganic selenites and selenates that plants accumulate and convert to organic forms, mostly selenocysteine and selenomethionine and their methylated derivatives. Most selenium is in the form of selenomethionine in animal and human tissues, where it can be incorporated nonspecifically with the amino acid methionine in body proteins. Skeletal muscle is the major site of selenium storage. Seafoods and organ meats are the richest food sources of selenium. Other sources include muscle meats, cereals and other grains, and dairy products. The amount of selenium in drinking water is not nutritionally significant in most geographic regions. Source: National Institutes of Health Office of Dietary Supplements , NIH Factsheet: Selenium

Observation Required in Panel

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Fully-Specified Name

Component

Selenium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

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Last Updated

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• SE

Example Units

81011-9 Sodium intake 24 hour Estimated

Term Description

The patient's estimated 24 hour sodium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP73369-8   Sodium intake
The body uses sodium to control blood pressure and blood volume, and for muscle and nerve function. Sodium occurs naturally in most foods. The most common form of sodium is sodium chloride--table salt. Milk, beets, and celery also naturally contain sodium. Drinking water also contains sodium, but the amount depends on the source. Sodium is also added to many food products, such as, monosodium glutamate (MSG), sodium nitrite, sodium saccharin, baking soda (sodium bicarbonate), and sodium benzoate. These are in items such as Worcestershire sauce, soy sauce, onion salt, garlic salt, and bouillon cubes. Processed meats like bacon, sausage, and ham, and canned soups and vegetables also contain added sodium. Fast foods are generally very high in sodium. Too much sodium in the diet may lead to high blood pressure in some people or a serious buildup of fluid in people with congestive heart failure, cirrhosis of the liver, or kidney disease. Source: Medline Plus , MedlinePlus: Sodium in diet

Observation Required in Panel

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Fully-Specified Name

Component

Sodium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• 1 day
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• Est
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• IO_INTAKE_SALTS+CALORIES
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• mRate
• Na
• Na+
• QNT
• Quan
• Quant
• Quantitative
• Salt intake
• Table salt

Example Units

81012-7 Sodium intake 24 hour Measured

Term Description

The patient's 24 hour sodium intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP73369-8   Sodium intake
The body uses sodium to control blood pressure and blood volume, and for muscle and nerve function. Sodium occurs naturally in most foods. The most common form of sodium is sodium chloride--table salt. Milk, beets, and celery also naturally contain sodium. Drinking water also contains sodium, but the amount depends on the source. Sodium is also added to many food products, such as, monosodium glutamate (MSG), sodium nitrite, sodium saccharin, baking soda (sodium bicarbonate), and sodium benzoate. These are in items such as Worcestershire sauce, soy sauce, onion salt, garlic salt, and bouillon cubes. Processed meats like bacon, sausage, and ham, and canned soups and vegetables also contain added sodium. Fast foods are generally very high in sodium. Too much sodium in the diet may lead to high blood pressure in some people or a serious buildup of fluid in people with congestive heart failure, cirrhosis of the liver, or kidney disease. Source: Medline Plus , MedlinePlus: Sodium in diet

Observation Required in Panel

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Fully-Specified Name

Component

Sodium intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

IO_IN_SALTS+CALS

Type

Clinical

First Released

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• 1 day
• 24 hours
• 24HR
• IO_INTAKE_SALTS+CALORIES
• Mass Rate
• mRate
• Na
• Na+
• QNT
• Quan
• Quant
• Quantitative
• Salt intake
• Table salt

Example Units

81948-2 Sulfate intake 24 hour Estimated

Term Description

Sulfate is found in certain food, beverages, and parenteral nutrition. Dietitians in this area of practice may calculate and document the total intake of sulfate from these sources. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203297-9   Sulfate intake
Sulfur enters the body mainly as the amino acids, cysteine, and methionine. The major end-product of sulfur metabolism in humans is inorganic sulfate, which is excreted in urine in the free form together with small amounts of its esters with aromatic compounds. PMID: 4566470 Sulfur is found in all cells. Skin and nail disease have been associated with an inadequate intake of sulfur containing amino acids. Psoriasis and rheumatic condition suffers often respond well to increased intakes of these amino acids. Foods found to high in sulfate include dried fruits, certain commercial breads, soya flour, and sausages. Beverages high in sulfate include select juices, beers, wines, and ciders. Parenteral nutrition also includes various formulations of sulfate. Source: Regenstrief LOINC

Observation Required in Panel

Optional

Fully-Specified Name

Component

Sulfate intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

Version 2.56

Last Updated

Version 2.56 (ADD)

Order vs. Observation

Observation

Member of these Panels

Language Variants Get Info

Related Names

• 1 day
• 24 hours
• 24HR
• Diet
• Dietetics
• Est
• estimation
• Mass rate
• mRate
• Nutrition
• QNT
• Quan
• Quant
• Quantitative
• SO4
• SO4-2
• Sulf

Example Units

81947-4 Sulfate intake 24 hour Measured

Term Description

Sulfate may be given as magnesium sulfate, zinc sulfate, and cupric sulfate in parenteral nutrition. Dietitians in this area of practice may calculate and document the total intake of sulfate from these sources, as measured in a study. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203297-9   Sulfate intake
Sulfur enters the body mainly as the amino acids, cysteine, and methionine. The major end-product of sulfur metabolism in humans is inorganic sulfate, which is excreted in urine in the free form together with small amounts of its esters with aromatic compounds. PMID: 4566470 Sulfur is found in all cells. Skin and nail disease have been associated with an inadequate intake of sulfur containing amino acids. Psoriasis and rheumatic condition suffers often respond well to increased intakes of these amino acids. Foods found to high in sulfate include dried fruits, certain commercial breads, soya flour, and sausages. Beverages high in sulfate include select juices, beers, wines, and ciders. Parenteral nutrition also includes various formulations of sulfate. Source: Regenstrief LOINC

Observation Required in Panel

Optional

Fully-Specified Name

Component

Sulfate intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

Version 2.56

Last Updated

Version 2.56 (ADD)

Order vs. Observation

Observation

Member of these Panels

Language Variants Get Info

Related Names

• 1 day
• 24 hours
• 24HR
• Diet
• Dietetics
• Mass Rate
• mRate
• Nutrition
• QNT
• Quan
• Quant
• Quantitative
• SO4
• SO4-2
• Sulf

Example Units

81089-5 Zinc intake 24 hour Estimated

Term Description

The patient's estimate 24 hour zinc intake from all sources including food, beverages, supplements, and via enteral and parenteral routes. This term was created for, but not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203296-1   Zinc intake
Zinc is an essential mineral naturally present in some foods, added to others, available as a dietary supplement, and found in many cold lozenges and cold remedies. Zinc plays a role in immune function, protein synthesis, wound healing, DNA synthesis, and cell division. Zinc also supports normal growth and development during pregnancy, childhood, and adolescence and is required for proper sense of taste and smell. A daily intake of zinc is required to maintain a steady state as the body has no specialized zinc storage system. A wide variety of foods contain zinc. Oysters contain more zinc per serving than any other food. Other good food sources include red meat, chicken, beans, nuts, certain types of seafood (such as crab and lobster), whole grains, fortified breakfast cereals, and dairy products. Phytates, present in whole-grain breads, cereals, legumes, and other foods, bind zinc and inhibit its absorption. Thus, the bioavailability of zinc from grains and plant foods is lower than that from animal foods. Source: National Institutes of Health Office of Dietary Supplements , NIH Factsheet: Zinc

Observation Required in Panel

Optional

Fully-Specified Name

Component

Zinc intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Estimated

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

Version 2.56

Last Updated

Version 2.56 (ADD)

Order vs. Observation

Observation

Member of these Panels

Language Variants Get Info

Related Names

• 1 day
• 24 hours
• 24HR
• Diet
• Dietetics
• Est
• estimation
• Mass rate
• mRate
• Nutrition
• QNT
• Quan
• Quant
• Quantitative
• Zn

Example Units

81088-7 Zinc intake 24 hour Measured

Term Description

The patient's 24 hour zinc intake from all sources including food, beverages, supplements, and via enteral and parenteral routes, as measured in a study. This term was created for, but is not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203296-1   Zinc intake
Zinc is an essential mineral naturally present in some foods, added to others, available as a dietary supplement, and found in many cold lozenges and cold remedies. Zinc plays a role in immune function, protein synthesis, wound healing, DNA synthesis, and cell division. Zinc also supports normal growth and development during pregnancy, childhood, and adolescence and is required for proper sense of taste and smell. A daily intake of zinc is required to maintain a steady state as the body has no specialized zinc storage system. A wide variety of foods contain zinc. Oysters contain more zinc per serving than any other food. Other good food sources include red meat, chicken, beans, nuts, certain types of seafood (such as crab and lobster), whole grains, fortified breakfast cereals, and dairy products. Phytates, present in whole-grain breads, cereals, legumes, and other foods, bind zinc and inhibit its absorption. Thus, the bioavailability of zinc from grains and plant foods is lower than that from animal foods. Source: National Institutes of Health Office of Dietary Supplements , NIH Factsheet: Zinc

Observation Required in Panel

Optional

Fully-Specified Name

Component

Zinc intake

Property

MRat

Time

24H

System

^Patient

Scale

Qn

Method

Measured

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

Version 2.56

Last Updated

Version 2.56 (ADD)

Order vs. Observation

Observation

Member of these Panels

Language Variants Get Info

Related Names

• 1 day
• 24 hours
• 24HR
• Diet
• Dietetics
• Mass Rate
• mRate
• Nutrition
• QNT
• Quan
• Quant
• Quantitative
• Zn

Example Units

81949-0 Multi-trace element supplement intake 24 hour

Term Description

Whether or not the patient is taking multi-trace element supplements. This term was created for, but is not limited in use to, the Academy of Nutrition and Dietetics' Nutrition Assessment Language.

Part Descriptions

LP203254-0   Multi-trace element supplement intake
Required in very small amounts, trace elements such as iron, iodine, fluoride, copper, zinc, chromium, selenium, manganese and molybdenum are essential for maintaining health. Trace elements are usually defined as minerals that are required in amounts between 1 to 100 mg/day by adults or make up less than 0.01 percent of total body weight. Also referred to as microminerals or inorganic micronutrients, trace elements are part of enzymes, hormones and cells in the body. Insufficient intake of trace minerals can cause symptoms of nutritional deficiency. However, an individual's needs for these trace elements are easily met by eating a variety of foods from the different food groups. Source: Regenstrief LOINC , UptoDate: Overview of dietary trace minerals

Observation Required in Panel

Optional

Fully-Specified Name

Component

Multi-trace element supplement intake

Property

Find

Time

24H

System

^Patient

Scale

Ord

Method

Basic Attributes

Class

NUTRITION&DIETETICS

Type

Clinical

First Released

Version 2.56

Last Updated

Version 2.56 (MIN)

Order vs. Observation

Observation

Example Answer List LL1005-9

Member of these Panels

Language Variants Get Info

Related Names

• 1 day
• 24 hours
• 24HR
• Diet
• Dietetics
• Finding
• Findings
• Micromineral
• Micronutrient
• Multi-trace element intake
• Nutrition
• Ordinal
• QL
• Qual
• Qualitative
• Screen

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