Chapter 1 Flashcards

1
Q

Sources of Calcium

A

Dairy Products
Leafy Greens
Fortified Foods

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2
Q

B1

A

Thiamine - Energy Metabolism

Whole grains, Pork

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3
Q

B2

A

Riboflavin - Cell Growth

Dairy, Eggs

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4
Q

B3

A

Niacin - Skin Health

Poultry, Fish

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5
Q

B4

A

Cobalamin - RBC Formation

Animal Products

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6
Q

Found in animal products like red meat, easily absorbed by the body

A

Heme Iron

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7
Q

Non Heme Iron sources

A

Spinach , Beans

Less readily absorbed

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8
Q

Inhibit zinc absorption

A

Phytates in some foods

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9
Q

Supporting the immune system

Essential for proper wound healing and skin health

A

Zinc

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10
Q

Sources of Zinc

A

Oysters
Beef
Pumpkin seeds
Whole grains

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11
Q

Sources of Iodine

A

Iodized salt
Seafood
Seaweed

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12
Q

Functions of Water

A

Temperature Regulation
Nutrient Transport
Protection
Waste Removal

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13
Q

Mild dehydration

A

Thirst
Dry mouth
Decreased urine output

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14
Q

Moderate dehydration

A

Fatigue
Dizziness
Headache

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15
Q

Severe dehydration

A

Rapid heart
Confusion
Fainting

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16
Q

Factors affecting water needs

A

Exercise
Environment
Overall health

17
Q

Sources of hydration

A

Plain water
Other beverages (milk, herbal teas, some soft drinks)
Foods
Soups and broths

18
Q

Sources of hydration

A

Plain water
Other beverages (milk, herbal teas, some soft drinks)
Foods
Soups and broths

19
Q

Tips for staying hydrated

A

Eat water-rich foods
Set reminders
Flavor your water

20
Q

Sum of all chemical processes in the body that sustain life

A

Metabolism

21
Q

Number of calories your body burns at rest to maintain basic life functioning

A

BMR

22
Q

Energy expended in digesting, absorbing, and metabolizing food

A

Thermic Effect of Food

23
Q

Energy and Balance metabolism
Practical applications

A

Track your intake
Monitor energy expenditure
Seek professional guidance

24
Q

Additional energy burned after exercise as the body returns to resting state

A

Post Exercise Oxygen Consumption