Nursing Diagnoses in Psychiatric Nursing Care Plans and Psychotropic Medications

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Complementary Therapies ●^383
* Dietary Reference Intakes (UL), the most recent set of dietary recommendations for adults established by the Food and Nutriti

on Board of the Institute
of Medicine, © 2004. UL is the upper limit of intake considered to be safe for use by adults (includes total intake from food,

water, and supplements). In
addition to the UL, DRIs are composed of the Recommended Dietary Allowance (RDA, the amount considered suffi

cient to meet the requirements of
97% to 98% of all healthy individuals) and the Adequate Intake (AI, the amount considered suffi

cient where no RDA has been established).
Meat, fiSynthesis of hemoglobin Men: 8 mg (45 mg) sh, poultry, eggs, nuts, Ironand myoglobin; cellular Women: (45 mg) dark green leafy vegetables, Childbearing age: dried fruit, enriched pasta and oxidationbread18 mg; Over 50: 8 mg;Pregnant: 27 mg; Breastfeeding: 9 mg ** UL for magnesium applies only to intakes from dietary supplements, excluding intakes from food and water.*** ND = Not determinedSource: Adapted from National Academies of Sciences (2004).
Iron defi ciencies can result in headaches and feeling chronically fatigued.
IodineAids in the synthesis of T^ Men and women: Iodized salt, seafood^3 and T150 mcg (1100 mcg)^4

Exerts strong controlling infl uence on overall body metabolism.
SeleniumWorks with Vitamin E to Men and women: Seafood, low-fat meats, dairy protect cellular compounds 55 mcg (400 mcg)products, liverfrom oxidation

As an antioxidant combined with vitamin E, may have some anti-cancer effect. Defi ciency has also been associated with depressed mood.
ZincMen: 11 mg (40 mg) Involved in synthesis of DNA Meat, seafood, fortifiand RNA; energy metabo-Women: 8 mg (40 mg)lism and protein synthesis; wound healing; increased immune functioning; nec-essary for normal smell and taste sensation.

ed cereals, An important source for the poultry, eggs, milk prevention of infection and improvement in wound healing.
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