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NAME OF ACTION DOSAGE ADVERSE INDICATIONS CONTRAINDICA NURSING

DRUG REACTIONS TIONS RESPONSIBIL


ITIES

Generic
Name: >Necessary 500mg OD CNS: fatigue, >Treatment > Contraindicated > Assess for
Ascorbic for collagen headache, and prevention in patient with signs of
acid formation insomnia, of vitamin C known Tartrazine Vitamin C
and tissue drowsiness deficiency hypersensitivity. deficiency
Brand repair. (scurvy) with (faulty bone
Name: Involved in GI: nausea, dietary and tooth
Cecon oxidation vomiting, supplementati development,
reduction heartburn, cramps, on. gingivitis,
Classificati reactions; diarrhea Supplemental bleeding gums,
on: tyrosine, therapy in loosened
Vitamin folic acid, GU: kidney stones some GI teeth) before
(water iron, and diseases, and during
soluble) carbohydrat DERM: flushing during long- therapy.
e term Vitamin C
metabolism; HEMAT: deep vein parenteral deficiency is
lipid and thrombosis, sickle nutrition or also called
protein cell crisis, chronic scurvy.
synthesis, hemolysis (in G6PD hemodialysis.
cellular deficiency) >General:
respiration; >Prevention of Often ordered
and resisting common cold as a part of
infection. multivitamin
Therapeutic supplementati
Effects: on, because
Replacemen inadequate
t in diet often
deficiency results in
states; multiple-
Supplement vitamin
ation during deficiency.
increased
requirement >Extended-
s. release tablets
and capsules
should be
swallowed
whole without
crushing,
breaking, or
chewing;
contents of
capsules may
be mixed with
jelly or jam.
Chewable
tablets should
be chewed well
or crushed
before
swallowing.

Patient
teaching
>Advise
patient to take
this medication
as directed
and not to
exceed dose
prescribed.
Excess doses
may lead to
diarrhea and
urinary stone
formation. If a
dosed is
missed, skip
dose and
return to
dosage
schedule.

>Encourage
patient to
comply with
diet
recommendati
ons of
physician or
other health
care provider.
Explain that
the best
source of
vitamins is a
well-balanced
diet.

>Foods high in
ascorbic acid
include citrus
fruits,
tomatoes,
strawberries,
and raw
peppers.
Gradual loss of
ascorbic acid
occurs when
fresh food is
stored but not
when frozen.
Rapid loss is
caused by
drying, salting,
and cooking.