intake


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intake

 [in´tāk]
1. the substances, or quantities thereof, taken in and used by the body; this refers to all routes by which fluids enter the body, including by mouth, rectum, irrigation tube, and parenteral administration. The record of fluid intake and output is called a fluid balance record.
2. the process of admission of an individual to a health facility, during which data regarding the health history and other pertinent personal information is gathered.

intake

/in·take/ (in-tāk´) the substances, or the quantities thereof, taken in and utilized by the body.

intake

Etymology: L, in, within; AS, tacan, to take
1 the process in which a person is admitted to a clinic or hospital or is signed in for an office visit. The reason for the visit and various identifying data about the patient are noted. Certain routine preliminary procedures may be performed, such as obtaining a blood pressure reading or a urine specimen. In some clinical settings the intake may also include obtaining such additional information as the patient's basic health history and previous source of care.
2 (in nursing) the amount of food or fluid ingested or infused in a given period. Intake is measured and noted in milliliters or grams per 8-, 12-, or 24-hour period.

in·take

(in'tāk)
1. The act of consuming or absorbing anything.
2. That which is taken in.
Compare: output

in·take

(in'tāk)
1. The act of consuming or absorbing anything.
2. That which is taken in.

intake,

n the substance or quantities thereof taken in and used by the body.

intake

the substances, or the quantities thereof, taken in and utilized by the body. The record of intake and output is called fluid balance record.

Patient discussion about intake

Q. What is the recommended intake for iron? I had a blood test recently which detected I have iron deficiency. I wanted to know what is the recommended intake for iron and which foods are rich with iron?

A. Adult males need to consume about 8 mg of iron per day and females (not pregnant) need to consume about 18 mg of iron per day. There are two forms of dietary iron: heme and nonheme. Heme iron is derived from hemoglobin, the protein in red blood cells that delivers oxygen to cells. Heme iron is found in animal foods that originally contained hemoglobin, such as red meats, fish, and poultry. Iron in plant foods such as lentils and beans is arranged in a chemical structure called nonheme.

Q. I worry as I don’t know what worse may happen with high alcohol intake? my brother is an alcoholic and he is on medication now ……. I feel he will be ok ……..and I worry as I don’t know what worse may happen with high alcohol intake?

A. THERE are alot of thngs that can happen..but.. the good thing about it is he has you as a brother,your brother is sick with the disease of addiction,he is going to need help..if he is to stop....i can tell you now that it is not going to be easy...this is only a suggestion..but..you can try to get him to go on line at INTHEROOMS.com and talk to other addicted people..or you can call the AA help line,it is a 800#....or you can get me at--cornellmrfoot@aol.com......good luck...mrfoot56

Q. Can someone give me some information on over intake of Vitamin A and its complications in future? I am having short sightedness. I am wearing specks for the past 3 years. Last week my eye sight had doubled. I never thought to control my eye sight by having a good diet, which is rich in vitamin A. Now I am willing to have vitamin A in tablets and I doubt the adverse effects if taken in excess. Can someone give me some information on over intake of Vitamin A and its complications in future?

A. Having tablets will fortify you with vitamin A but long term intake will lead to show the side effects of over intake. You can have these vitamin tablets as per your doctor’s prescription. But you must have them as a diet intake which will keep your vitamin intake balanced and will not lead to any complications. But the over intake of vitamins can lead to vitamin A toxicity. This can show symptoms as fatigue, muscle pain, depression, Fever and liver anemia.
http://www.youtube.com/watch?v=EOVwmGvQI5k&eurl=http://www.imedix.com/health_community/vEOVwmGvQI5k_eye?q=short%20eye%20sight&feature=player_embedded

More discussions about intake
References in periodicals archive ?
In addition, research showed that children with the highest intakes of sugar-sweetened drinks are more likely to be overweight or obese than children with a low intake of sugar-sweetened drinks.
In none of the primary or supplementary analyses was a low sodium intake associated with beneficial effects on [all-cause mortality] or [cardiovascular disease]," the investigators wrote.
In recent decades, researchers have conducted many studies about using submerged vanes as a structure to control the sediment entering the intake control, most of which were for straight path intake and few studies have been reported in intake from bends.
In the UK, NICE recommends a reduction in salt intake to 3 g per day by 2025 for the adult population.
Editor's Note: "Based on the results of this and other epidemiological studies, higher vitamin D intake or vitamin D supplementation may be beneficial for stroke prevention," the authors write.
In this study, intakes of nitrates with antioxidants were not associated with breast cancer risk, and only decreasing the intake of nitrate/folate was associated with a lower risk of breast cancer rather than lowering the absolute intake of nitrate or increasing the intake of folate alone.
Often, a facility is chosen not only on the basis of the clinical program or the amenities, but as a result of the relationship with the intake person.
While there was a clear trend showing that a greater intake of vitamin K from dietary sources was associated with a lower risk of NHL, the use of vitamin K supplements presented a slightly different picture.
The scientists said that when a high intake of vegetables, low intake of meat or moderate alcohol intake were excluded, the benefits dropped.
ratio of feed intake to product or the reverse) has been recognized as more important.
It's imperative, therefore, that the food-service department be run by someone who has the nutrition knowledge required to modify menus based on the Department of Health and Human Services and United States Department of Agriculture's Dietary Guidelines for Americans 2005, which tackle cardiac wellness, hypertension, nutrient density, fiber intake, nutrient status of aging Americans, adequate calcium intake to help prevent bone fractures, etc.