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human nutrition final > chapter nine > Flashcards

chapter nine Flashcards

1
Q

What are major intracellular and extracellular ions?

A

intracellular: potassium and phosphate | extracellular: sodium and chloride

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2
Q

the functions of water in the body

A

regulates body temperature (water absorbs excess heat, and sweat), universal solvent, transports nutrients (most h2o soluble) and wastes, medium for chem reactions

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3
Q

how is water lost?

A

respiration, perspiration, excretion (urine, greatest source of output)

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4
Q

what are the fluid recommendations for men?

A

3.7 liters (15 cups) | fluid alone 13 cups

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5
Q

what are the fluid recommendations for women?

A

2.7 liters (11 cups) | fluid alone 9 cups

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6
Q

How does the body conserve water when there is a shortage detected?

A

antidiuretic hormone: causes kidneys to decrease water excretion, increasing blood volume
angiotensin hormone: produced by liver, activated by kidney enzymes, tells kidneys to conserve sodium and adrenal glands to produce aldosterone, increasing blood volume
aldosterone hormone: produced by adrenal glands, conserve sodium, increase blood volume

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7
Q

what are the progression of symptoms of dehydration?

A
  1. thirst
  2. stronger thirst, vague discomfort, loss of appetite
  3. less movement, lagging page, flushed skin impatience, nausea, emotional instability, weariness
  4. tingling in extremities, stumbling, headache, heat exhaustion
  5. labored breathing, dizziness, bluish tint to skin (cyanosis), indistinct speech, weakness, mental confusion
  6. muscle cramps; inability to balance with eyes closed, delirium, swollen tongue
  7. risk of death
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8
Q

What groups are at particular risk of dehydration?

A

sick children, old adults, athletes; they lose water quickly and a lack of recognition of water loss

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9
Q

why thirst is not a reliable signal of dehydration

A

lag time; thirst signal – when you are thirsty you have already lost 1-2% body wt in fluid- already at beginning stages of dehydration

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10
Q

Water intoxication

A

water intake exceeds kidneys’ processing ability, sodium diluted in blood, Potentially fatal condition that occurs with a high intake of water, which results in severe dilution of the blood and other fluid compartments
hyponatremia: dangerously low blood sodium level

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11
Q

what is a mineral

A

Element used in the body to promote chemical reactions and to form body structures

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12
Q

what is a trace mineral

A

Vital to health, required in the diet in amounts

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13
Q

what is a major mineral

A

vital to health, required in the diet in amounts >100 mg per day

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14
Q

what is an ultratrace mineral

A

A mineral present in the human diet in trace amounts but that has not been shown to be essential to human health

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15
Q

what bioavailability is

A

degree of absorption and thus availability to body

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16
Q

Factors affecting bioavailabilty

A

– Presence of binders (ex: oxalic acid in spinach) and fiber (high fiber diets in particular lead to decreased mineral bioavailability)
– Source: Animal products are better absorbed than plant products
– Plant mineral content depends on mineral content of soil
– Refinement (ex: refined flour) lowers mineral content
– Mineral-mineral competition: therefore balance is best
– Vitamins-mineral competition: therefore balance is best

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17
Q

What is the risk for toxicity of minerals? How could this be avoided?

A

Toxicity as result of supplementation most common, don’t consume more than 100% DV

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18
Q

What are functions of sodium?

A 
Electrolyte – attracts water
• Fluid balance
– Kidneys important filter
• Nerve impulse conduction
• Aids absorption of some nutrients
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19
Q

what are sodium deficiencies/diseases?

A

.

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20
Q

what is the DV for sodium?

A

2400mg

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21
Q

what are the functions of potassium?

A

– Water balance
• ICF contains 95% of the potassium in the body
• Potassium is the positive intracellular ion in the body
– Nerve impulse transmission
• Higher potassium intake is associated with lower blood pressure

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22
Q

what are sodium deficiencies/diseases?

A

hypokalemia: loss of appetite, muscle cramps, confusion, constipation | results from chronic deficient intake, seen with chronic diarrhea or vomiting

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23
Q

what are rich sources of potassium?

A

unprocessed foods e.g. fruits, veggies, milk, whole grains, dried beans, and meats

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24
Q

what are rich sources of sodium?

A

white bread, hot dogs and lunchmeats, cheese, soups, tomato sauces

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25
Q

what is the AI and DV for potassium?

A

AI: 4700mg | DV: 3500 mg | no UL set

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26
Q

What are functions of chloride?

A

• Functions:
– negative ion found primarily in extracellular fluid (ECF)
– fluid balance
– component of hydrochloric acid in stomach – Component of NaCl (table salt)

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27
Q

what are chloride deficiencies/diseases?

A

unlikely due to diet | disturbance of the body’s acid-base balance

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28
Q

what are rich sources of chloride?

A

A few fruits and vegetables are naturally good sources

– Most dietary intake is from salt added to food

29
Q

What are functions of calcium?

A

– 99% of calcium in the body is used for bone • Main component of hydroxyapatite
– Essential for blood clot formation
– Muscle contraction is activated by calcium release
– Never transmission
– Enzyme and hormone responses
– Blood pressure
– Regulation of glucose concentration
– cellular differentiation: The process of a less specialized cell becoming a more specialized type.

30
Q

what are possible health benefits of calcium?

A

decreased/reduced risk of: colon cancer, kidney stones, lead absorption, blood pressure, risk of PMS | improved blood lipid profiles

31
Q

what are calcium deficiencies/diseases?

A

tetany: low blood calcium (muscles won’t relax) osteoporosis: porous trabecular bone, rapid bone demineralization (osteopenia, type 1), type 2 seen after age of 70, kyphosis (abnormal bending of spine) dowager’s bump

32
Q

what is the RDA for calcium for adults?

A

1000mg/day for adults through 50 ya

1200 for people older than 50

33
Q

what are rich sources of calcium?

A

dairy products, bread, rolls, crackers, leafy greens, almonds, legumes, sardines, canned salmon, fortified foods

34
Q

what is the ul of calcium?

A

2500mg/day

35
Q

what are functions of phosphorus

A

– Cellular replication and growth
– Primary component of ATP
– Essential for activation and deactivation of many enzymes – Phospholipids
– Primary negatively charged ion in ICF

36
Q

what are phosphorus deficiencies/diseases?

A

uncommon; – Uncommon due to widespread availability in food
– Potentially seen in starvation, hormonal imbalance or medications
– Symptoms: poor appetite, weakness, difficulty walking
– High calcium supplements can bind phosphorus, decreasing absorption

37
Q

what are functions of magnesium?

A

– Nerve and heart function
– Aids in many enzyme reactions
– Mostly found in bones
• Provides rigidity
• Required for synthesis of vitamin D in liver
– Aids in muscle relaxation after contraction – Promotes resistance to tooth decay

38
Q

what are magnesium deficiencies/diseases?

A

– Causes irregular heartbeat; weakness, muscle pain, disorientation, seizures
– Disrupts hormonal regulation of blood calcium
– Develops very slowly
• Present in plant and animal foods
• Kidneys efficient at retaining magnesium
– May be seen in kidney disorders; alcoholics; malabsorptive disorders; heavy losses from sweating, diarrhea or vomiting

39
Q

what are rich sources of magnesium?

A

Rich sources: plant products, whole grains, beans, nuts, seeds
– Animal products (milk, meats) – Chocolate
– Hard tap water
– Espresso (not brewed coffee)
• RDA 400mg men, 310mg women – Average consumption less than RDA

40
Q

what is the ul of magnesium?

A

350 mg/day

41
Q

what are functions of iron?

A

– Part of hemoglobin in red blood cells and myoglobin in muscle cells
• Hemoglobin transports oxygen from lungs to cells, removes carbon dioxide from cells to lungs
– Used as part of many enzymes, proteins and compounds in energy production
– Needed for brain and immune function, drug detoxification in liver, synthesis of collagen in bone

42
Q

what are iron deficiencies/diseases?

A
  • Iron-deficiency anemia is severe iron deficiency, characterized by decreased oxygen carrying capacity
  • Symptoms can include: pale skin, fatigue upon exertion, poor temperature regulation, loss of appetite, apathy
  • Children with chronic anemia have abnormal cognitive development
43
Q

what are the stages of iron deficiency?

A

1: depleted iron stores, no physiological impairment
2: heme production increased, enzyme activity limited
3: small and pale RBC, reduced RBC, oxygen carrying capacity of RBC declined

44
Q

What factors affect iron absorption?

A

– Iron status
– Form in food
– Acidity of GI tract
– Other dietary components consumed with iron-containing foods

45
Q

differentiate heme iron from nonheme iron.

A

• Heme iron
– Iron provided from animal tissues in the form of
hemoglobin and myoglobin
– Approximately 40% of the iron in meat, fish, and poultry is heme iron
– Readily absorbed
• Nonheme iron
– Iron provided from plant sources, supplements, and animal tissues other than the forms of hemoglobin and myoglobin
– Less efficiently absorbed; absorption dependent on body needs

46
Q

what are the rdas for iron for men and women?

A

– Men & post-menopausal women: 8 mg
– Women: 18 mg
UL 45mg

47
Q

what are functions of zinc?

A

– ~200 enzymes require zinc as a cofactor for activity

48
Q

what are zinc deficiencies/diseases?

A

– Symptoms: acne-like rash, diarrhea, lack of appetite, delayed wound healing, impaired immunity, reduced sense of taste and smell, hair loss
– In children and adolescents: growth, sexual development and learning ability hampere

49
Q

how can you introduce more zinc into your diet?

A

high protein diets, rich in animal sources

50
Q

what’s the rda of zinc for men and women

A

RDA men: 11mg women 8mg | ul 40mg | toxicity can occur

51
Q

what are the functions of selenium?

A

– Aids antioxidant enzyme glutathione peroxidase
– Spares vitamin E
– Helps maintain cell membrane integrity
– Component of essential enzyme for activation of thyroid hormone

52
Q

what are selenium deficiencies/diseases?

A

– Selenium content of foods dependent on soil content
– Symptoms: muscle pain and wasting, heart damage
– May impair thyroid function
– Low blood levels have been linked with increased incidence of some cancers

53
Q

what are sources of selenium?

A
  • Animal sources: Fish, meat, shellfish, eggs are
  • Plant sources: brazil nuts, grains and seeds grown in selenium-rich soil
  • RDA 55 mcg
  • DV 70 mcg

can be toxic if supplementation excessive

54
Q

what are the functions of iodide?

A

– Many nations require iodide fortification of salt to prevent
goiter
– Goiter is a painless condition but can lead to pressure on the trachea, causing difficulty breathing
– Iodide can prevent, but not correct goiter
• Congenital hypothyroidism may occur

55
Q

what are the functions of copper?

A

– Cofactor for many enzymes; antioxidant defense

– Nerve myelination, neurotransmitter synthesis, immune system function, blood clotting, lipoprotien metabolism

56
Q

what are copper deficiencies/diseases?

A

– Affects many body systems: a form of anemia, low WBC count, bone loss, poor growth, some forms of cardiovascular disease

57
Q

which groups are most at risk for copper deficiency?

A

– Groups most at risk
• preterm infants recovering from semistarvation on a
milk-dominated diet
• Individuals recovering from intestinal surgery

58
Q

what are sources of copper?

A

Sources include: liver,legumes,seeds,wholegrain breads and cereals, cocoa

59
Q

what happens if you have too much copper?

A

single dose > 10 mg can cause toxicity
– Symptoms can include: GI distress, vomiting blood, tarry feces, damage to liver and kidneys
– Toxicity cannot occur with food, only supplements – Wilson’s disease
• A genetic disorder that results in accumulation of copper in the tissues
• Characterized by damage to the liver, nervous system, and other organs

60
Q

what are the functions of fluoride?

A

– Prevents dental caries
• Incorporated into tooth structure, which increases strength and resistance to acid degradation from plaque
• Stimulates remineralization of enamel
• Provides antibacterial effect
– Increases protein synthesis in bone-building cells

risk of toxicity

61
Q

what are the functions of chromium?

A

– Enhances insulin uptake of glucose
into cells
– Metabolism of lipids and proteins

62
Q

what is the result of a chromium deficiency?

A

– Impaired blood glucose control

– Elevated blood cholesterol and triglycerides

63
Q

what are the functions of manganese?

A

• Participates in energy metabolism

– Good sources: nuts, rice, oats, whole grains, beans, leafy vegetables

64
Q

what are the functions of molybenum?

A

• Involved in metabolism of amino acids
• Deficiency risk low
• RDA 45 micrograms
– Average intake higher than RDA
– Good sources: milk and dairy products, beans, whole grains, nuts
• UL 2 mg, toxicity risk in humans is low

65
Q

what is hypertension and which blood pressure defines it?

A

– Primary hypertension
• Blood pressure of 140/90 mm Hg or higher with no
identified cause; also called essential hypertension
– Secondary hypertension
• Blood pressure of 140/90 mm Hg or higher as a result of disease (e.g., kidney dysfunction or sleep apnea) or drug use

systolic and diastolic defines it

66
Q

what are risk factors for hypertension?

A

family history, age, atherosclerosis, inactivity, excess alcohol

67
Q

how can hypertension be controlled using diet?

A

Diets rich in calcium, potassium and magnesium can decrease blood pressure

68
Q

how can hypertension be controlled using exercise?

A

30 min aerobic activity

human nutrition final (6 decks)

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