Which option represents the good dietary sources of magnesium?

Appeared in: UPRVUNL - 2021

Explanation

Magnesium is an essential mineral and electrolyte required for numerous bodily functions.
The richest dietary sources of magnesium are plant-based foods.
As per nutritional guidelines, good sources include green leafy vegetables (like spinach), whole grains, legumes (beans), and nuts.
This option correctly groups together several of the primary sources of magnesium.

Option A: Salty foods are the primary dietary source of sodium, not magnesium. High intake of salty, processed foods can negatively impact health, particularly blood pressure.
Option C: While meat and seafood do contain magnesium, they are generally considered moderate sources, not the best or richest sources compared to plant-based foods.
Option D: Dairy products are well-known as a primary source of calcium, which is essential for bone health. They are not the best source of magnesium.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Dietary Sources of Magnesium as background academic context rather than a clinical decision trigger.
Nurses assess for signs of magnesium imbalances. Hypomagnesemia (low magnesium) can cause muscle cramps, tremors, and cardiac arrhythmias. Hypermagnesemia (high magnesium) can lead to muscle weakness, hypotension, and respiratory depression.
Patient education is a key nursing role. Nurses often advise patients on dietary modifications to manage or prevent mineral deficiencies. For a patient with low magnesium, recommending increased intake of greens, nuts, and whole grains is a standard intervention.
Magnesium levels are particularly important in obstetrics, where magnesium sulfate is used to prevent seizures in pre-eclampsia, and in cardiac care, where it can be used to treat certain arrhythmias.

How to Approach the Question

First, identify the core of the question, which is to find the 'good dietary sources' of a specific mineral: magnesium.
This is a factual recall question based on nutritional science.
Mentally review or recall the major food groups and the primary nutrients they provide.
Evaluate each option: A) Salty foods are linked to sodium. B) Vegetables, legumes, and grains are a broad category of plant-based foods. C) Meat and seafood are primary protein sources. D) Dairy is a primary calcium source.
Recall that magnesium is abundant in plant-based foods, particularly those containing chlorophyll (green vegetables), as well as whole grains and legumes. This makes option B the most accurate choice.
Confirm the other options are primary sources of different nutrients (sodium, protein, calcium) to solidify your answer.

Concept Tested & Keywords

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E6 Nutrition Monika Sharma 3e p. 356-358

E6 Pharmacology Nursing Lilley 11e Part 3 p. 196-198

Practise the full UPRVUNL - 2021

Attempt every question from this paper in a timed mock, then review the full solution for each one.