Water and Minerals

Question 1

Describe the major roles of water

Answer 1

Water is a solvent, participates in chemical reactions, lubricant around joints, shock absorber, and body temp regulation

Question 2

Causes, signs and symptoms of dehydration

Answer 2

Causes: not enough fluids, diuretics (alcohol, caffeine), lots of salts and sugar
Signs and Symptoms: Mild: Thirst, dry mouth, dry skin Severe; increased pulse, rapid breathing

Question 3

How is water regulated in the body

Answer 3

water output through skin, kidneys, lungs and feces

Question 4

Water input and output

Answer 4

Inputs: fluid intake, foods, water created by metabolism
Outputs: skin, feces, kidneys, and lungs

Question 5

Differences between soft and hard water

Answer 5

Hard: more minerals overall than soft water (Ca and Mg)
Soft: less minerals overall (Mostly Na)

Question 6

Safety regulation of soft and bottled water

Answer 6

Tap water has stricter regulations and is overall safer than bottled water

Question 7

Recognize the roles of minerals in maintaining fluid, electrolyte, and acid-base balance.

Answer 7

Antioxidant defenses, cell metabolism, growth and development, muscle contraction, nerve impulses, blood formation and clotting

Question 8

State components of food that increase and decrease bioavailablity and absorption, and general characteristics of transport of minerals

Answer 8

Bioavailability is the degree to which the ingested nutrient is absorbed and is available in the body
Some nutrients and food components increase bioavailability, such as HCl and Vitamins (vit c and vit d) and components of food such as phytic acid
Minerals are transported by specific binding proteins

Question 9

Calcium

Answer 9

Function: Transmission of neurotransmitters, muscle contraction, bone remodeling
Disease: Rickets and Osteoporosis
Food Sources: dairy, leafy greens, nuts

Question 10

Sodium

Answer 10

Functions: Maintaining fluid and electrolyte balance. Maintains volume of fluid OUTSIDE cells
Disease: Deficiency, Hyponatremia Toxicity, Hypertension
Food sources: breads, cheese, chicken

Question 11

Chloride

Answer 11

Function: Main anion of the extracellular fluid. Maintains extracellular fluid volume w Na
Disease: Typically not a nutrition issue, deficiency could cause vomiting, weakness
Food sources: NaCl

Question 12

Potassium

Answer 12

Functions: Principal positive ion INSIDE of body cells
Maintaining membrane potential, muscle contraction, fluid balance, decreases calcium excretion
Diseases: Hypokalemia (life threatening)
Food sources: Plant based foods, fruits, vegetables, whole foods

Question 13

Phosphorus

Answer 13

Function: Mineralization of bones and teeth, main anion inside cells, part of DNA and RNA, phospholipids (cell membrane function)
Disease: bone loss, decreases growth, rickets, weight loss
Food sources: Protein, milk, cheese, legumes

Question 14

Magnesium

Answer 14

Function: energy metabolism, protein, dna and rna formation, enzyme functions, affects metabolism of K, Ca and vit d
Disease: Risk of osteoporosis, deficiency occurs slowly because bones store Mg
Food sources: squash, beams, nuts, grains, eggs

Question 15

Iron

Answer 15

Function: Oxygen transport, energy metabolism, production of immune cells
Disease: Anemia
Food sources: Meat fish poultry (heme) Green leafy vegetables (non- heme)

Question 16

Zinc

Answer 16

Function: used in 300 enzymes, Immunity, antioxidant
Disease: Prevalent in developing world, low meat and milk
Food sources: red meat, seafood, legumes, dairy

Question 17

Iodine

Answer 17

Function: synthesis of thyroid hormones
Disease: Goiter, enlargement of thyroid gland
Food sources: iodized salt, seafood, seaweed

Question 18

Selenium

Answer 18

Function: antioxidant defense network, thyroid function, immune function
Disease: thyroid issues, Keshan disease
Food sources: meats, seeds, and cereals

Question 19

Fluoride

Answer 19

Function: not an essential nutrient, stored in teeth and skeleton

Question 20

Identify how one can prevent osteoporosis and anemia

Answer 20

Osteoporosis can be prevented from calcium absorption (and vit d). Anemia can be prevented by iron absorption (vit c).

Question 21

Calcium paradox

Answer 21

The US has the highest calcium consumption rate, but the highest rate of osteoporosis

Question 22

Recognize factors/foods that enhance or impair iron absorption.

Answer 22

Vitamin C helps the body absorb iron
Phytic and Oxalic acid decrease absorption

Question 23

Nutrition Care Process

Answer 23

Nutrition assessment-examining the data
● Diet intake–What the patient is eating: nutrients, food groups
● Nutrition and health behaviors–where are they eating, are they preparing their own food, smoking, exercise, supplements
● Biochemical tests—lipids, blood pressure, hemoglobin
● Nutrition focused physical findings—signs of nutrient deficiencies, signs of fat loss or muscle loss
● Client history—socioeconomic status, work, family
● Anthropometry—height, weight, BMI, body composition

Question 24

Identify major food sources of sodium in U.S. diet and know the Dietary Guideline for sodium.

Answer 24

Major food sources of sodium are processed foods
DG= Sodium over 2g/ day can cause calcium loss in urine and kidney stones