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Nutrition (FSCN 1112) > Exam 3: Chapter 14 > Flashcards

Exam 3: Chapter 14 Flashcards

1
Q

What percentage of water makes up a person’s weight?

A

about 60 percent (can range from 50 to 75)

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2
Q

What are the major body compartments where water is found?

A
  • Intracellular Fluid
    • 2/3 of the body’s water
  • Extracellular Fluid
    • Interstitial and Intravascular
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3
Q

What are the major functions of water?

A
  • Maintenance of blood volume
  • Transport of nutrients and oxygen
  • Fluid synthesis
  • Lubricant in knees and joints
  • Solvent in metabolic processes
    • Sucrose + H2O ® Glucose + Fructose
  • Temperature Regulation
    • Specific Heat
  • Waste Product Removal
    • Urea
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4
Q

How do we maintain intracellular and extracellular fluid balance?

A
  • Transmembrane pumps
    • Sodium, potassium move against the concentration gradient
  • Osmosis
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5
Q

What is the Adequate Intake for water? When are needs met?

A
  • AI: 15 cups adult men (3.7 L), 11 cups adult women (2.7 L)
  • Needs met when intake = output
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6
Q

How is water balance regulated?

A
  • Small losses are compensated for by quickly
    • Kidneys, brain, lungs, liver
  • Body’s response to loss of water
    • Anti-diuretic hormone (ADH)
    • Renin-angiotensin system
    • Aldosterone
  • Dehydration
    • signs
  • Water Toxicity
    • Hyponatremia
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7
Q

Understand the effects of dehydration

A

The effects of dehydration range from thirst to death, depending on the extent of water weight loss

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8
Q

Food Sources of Sodium

A
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9
Q

Main Functions of Sodium

A
  • Absorption of glucose and some amino acids
  • Normal muscle and nerve function
  • Water balance
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10
Q

Sodium Deficiency

A
  • Rare (hyponatremia)
  • Excessive perspiration, diarrhea, vomiting
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11
Q

Sodium Toxicity/Excess

A
  • UL: 2,300mg
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12
Q

Food Sources of Potassium

A
  • Unprocessed foods: fruits, vegetables, milk, whole grains
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13
Q

Potassium Functions

A
  • Major cation inside cells
  • High intake suppresses renin-angiotensis system and promotes excretion of sodium
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14
Q

Potassium Deficiency

A
  • Hypokalemia (life-threatening)
  • Depletion by some diuretics
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15
Q

Potassum Toxicity/Excess

A
  • Hyperkalemia (also life-threatening)
  • In poor kidney function
  • No UL set
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16
Q

Food Sources of Chloride

A

Salt (NaCl)

17
Q

Main Functions of Chloride

A

–Main anion in extracellular fluid

–Nerve impulse transmission, HCl, immune response, acid-base balance

18
Q

Chloride deficiency

A

Hypochloremia is the disease caused when serum levels of chloride are very low. The symptoms of chloride deficiency are loss of electrolyte balance, weakness, cramps, loss of potassium in the urine, metabolicalkalosis and low blood pressure.

19
Q

Chloride Toxicity/Excess

A

UL: 3,600mg

20
Q

Food Sources of Calcium

A

–Dairy, fortified foods, green leafy vegetables

–Bioavailability issues

21
Q

Functions of Calcium

A
  • Bone development and maintenance
    • Cortical and trabecular bone
    • Bone remodeling
    • Osteoblasts, osteocytes and osteoclasts
  • Blood clotting
  • Transmission of nerve impulses to target cells
    • Tetany
  • •Muscle contraction
  • •Cell metabolism
    • Calmodulin system
22
Q

Calcium Toxicity

A

–2500mg

–Hypercalcemia can lead to kidney stones

23
Q

Potential Health Benefits of Calcium

A

–Colon cancer prevention

–Protects against formation of oxalate kidney stones

–Blood pressure effect

24
Q

Calcium Deficiency

A

Osteoporosis

25
Q

Osteroporosis description, diagnosis, and prevention

A
  • Bone Loss
    • Normal/low bone mass: osteopenia
    • Very low bone mass: osteoporosis
    • Kyphosis (Dowager’s hump)
  • •Diagnosis
    • DEXA bone scan
  • •Prevention
    • Bone building nutrients
    • Active lifestyle with weight-bearing activities
    • Not smoking
    • Drug therapy
26
Q

Phosphorus food sources

A

–Milk, cheese, meat, bakery products, and cereals

27
Q

Main Functions of Phosphorus

A
  • Major component of bone and teeth
  • Critical to the function of every body cell
    • Part of ATP
  • Role in hypertension prevention
28
Q

Phosphorus Deficiency

A

–Rare but a chronic deficiency contributes to bone loss, decreased growth and poor tooth development

29
Q

Phosphorus Toxicity/Excess

A

–UL: 3-4 grams/day

30
Q

Magnesium Food Sources

A

–Part of chlorophyll – plant products

–Smaller amounts from hard water, milk, and meats

31
Q

Magnesium Functions

A

–Vital role in range of biochemical and physiological processes

32
Q

Magnesium Deficiency

A
  • Irregular heartbeat, weakness, muscle spasms
  • Increases risk of osteoporosis
33
Q

Magnesium Toxicity/Upper Level

A

–350mg from supplements and nonfood items only

34
Q

Sulfur functions

A

–Synthesis of sulfur-containing compounds

–Stabilizes the structure of proteins

–Participates in acid-base balance

35
Q

Sulfur deficiency and toxicity

A

No deficiency or toxicity

36
Q

What foods contain the most water by weight?

A

Vegetables that contain 92 percent water include cauliflower, eggplant,red cabbage, peppers and spinach. Broccoli is 91 percent water by weight. Additional healthy hydrating foods include carrots with 87 percent water and green peas and white potatoes with 79 percent water.

37
Q

Causes and risk factors for Hypertension

A
  • Obstructive sleep apnea.
  • Kidney problems.
  • Adrenal gland tumors.
  • Thyroid problems.
  • Certain defects in blood vessels you’re born with (congenital)
38
Q

Prevention and Treatment for Hypertension

A

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