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Nutrition 207 > Water,electrolytes and Hypertension > Flashcards

Water,electrolytes and Hypertension Flashcards

1
Q

Functions of water ( 8 points)

A
  • Nutrient absorption and transport
  • Biochemical reactions
  • Solvent
  • Lubricant( in joints,eyes)
  • Shock absorber ( pregnancy, baby in the fluid)
  • Temperature regulation ( sweating)
  • Blood volume( not enough influences blood pressure)
  • Excretion of waste
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2
Q

Electrolytes: examples and 3 functions, definition

A

Anions and cations that allow the electrical impulse to pass. Na, K,Mg,Ca

  • Fluid compartments and balance
  • Acid/base balance
  • Muscle contraction
  • Conduction of nerve impulse
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3
Q

Requirements for water

A

1 to 1.5 mL/kcal/energy expenditure

2.2 L for women and 3 L for men

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4
Q

Increased intake of water for

A
  • Pregnant, lactating women
  • Diarrhea,vomiting
  • Fever( because you are sweating)
  • Heavy exercise
  • Elderly
  • Air travel
  • Hot environment
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5
Q

When we are thirsty , does it mean that we are starting to be dehydrated?

A

No, we are already

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6
Q

Do we need to drink 8 cups of water?

A

No, it is a myth. We get water from food as well

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7
Q

What is the volume of obligatory urine excretion

A

500 ml

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8
Q

Water sources

A

Beverages, food, metabolism ( TCA cycle)

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9
Q

Water losses

A

Urine,sweat,breath,feces

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10
Q

What is the correlation between water sources and water losses

A

They are equal

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11
Q

Types of fluids around the cell

A

Intracellular
Intercellular/interstitial
Extracellular

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12
Q

What is the overall charge between intracellular and extracellular fluid

A

0

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13
Q

What anions and cations in the cell and outside of the cell

A

Outside - Na,Cl

Inside-K,Phosphate ,Mg,S

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14
Q

What does sodium do ?

A
  • Blood volume regulation

- Na K ATPase

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15
Q

What happens with high and low concentrations of K?

A
  • High blood concentrations ( heart attack)
  • Deficiency( losses-vomiting and diarrhea, diuretics-for hypertension) - bot absorbing water in the colon or in the kidney
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16
Q

How much fluid is secreted and reabsorbed in GI tract

A

8-10 L/day

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17
Q

Losses of water

A
  • Sweating,bleeding,GI loss( vomiting, diarrhea)]

- Diabetes- lose glucose and water

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18
Q

What is the replacement for water and the target population

A

When vomiting, diarrhea, prolonged flu
Also called oral rehydration therapy
Sugar , salt and water

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19
Q

How the kidney works

A

Glomerrus, tubuls, etc.

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20
Q

What happens as the response to low blood pressure and low blood volume?

A

Receptors in kidneys detect that———>Renin in kidneys—-> Renin converts Angiotensinogen to Angiotensin I——> Angiotensin I to Angiotensin II————>Retains Na and water , constricts blood vessels—-> increase blood pressure

Angiotensin II——>antidiuretic hormone(ADH )—-> retains water( and thereby reabsorption of Na and excretion of K)—–> higher blood pressure

Angiotensin II——>Aldosterone—-> Retains sodium, excretes potassium( retains water)—–> higher blood pressure

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21
Q

Thirst and satiety are sensed by

A

Mouth,hypothalamus and nerves. You can be thirsty, but you will think you are hungry

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22
Q

Water intoxication

A

When you drink 10 L in 2 or 3 hours. Na level drops—>causes the water to go into cell balance the difference in concentrations ( can explode)

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23
Q

Signs of dehydration

A
  • The first signs already when we lost 1% of the body weight.
    -Thirst ,fatigue, low concentration, dry mouth, sleepiness,loss of balance
    5-10% loss of body weight- extreme signs
24
Q

What color of urine we want to have

A

Light yellow,pale straw

25
Q

AI for water

A

8-12 cups ( 2-3 liters) a day

But varies from person to person

26
Q

Do coffee and tea counts as water sources/beverages?

A

Yes

27
Q

Health effects if you follow water recommendations

A

Physical and mental performance

Proper function of kidneys,heart, GI tract, and other symptoms

28
Q

Recommended Electrolyte intake (Na,K)+UL

A

Na
AI- 1500 mg/day UL-2300 mg/day
K
AI-4700 mg/day UL-none

29
Q

Do people consume enough Na and K

A

Average Canadian intake for salt is 2800 mg/day

K- people consume less than a half of recommendation

30
Q

Where we can find potassium?

A

Squash,Artishoke, Tomato juice, brocolli,Strawberries, Milk

31
Q

Have we made a progress in decreasing the consumption of Sodium?

A

yes, since 2010 by 8%

32
Q

What gender consume more sodium and why?

A

Men take more, because they eat more fast-food

33
Q

Roles of potassium in the body

A
  • Helps maintain fluid and electrolyte balance
  • Helps maintain cell integrity
  • Aids in nerve impulse transmission and muscle contraction
34
Q

What happens to Na and K content in food through processing?

A

K goes down, Na goes up

35
Q

Magnesium: storage

A

More than half in bones

36
Q

Mg:5 Roles

A
  • Maintains bone health
  • Energy metabolism and ATP production
  • Inhibits muscle contraction and blood clotting
  • Blood pressure -dietary intake protective
  • Supports normal function of immune system
37
Q

UL for Mg

A

It is not for foods , but for supplements- 350 mg/day

38
Q

Is Mg deficiency widespread?

A

No, very rare, but often inadequate intake

39
Q

The best food sources for Mg

A

Spinach, pumkin seeds,cereal,broccoli ,tomato,tofu, halibut

40
Q

The widespread of hypertension

A

1 in 4 Canadians have HTN

41
Q

Physiological factors affecting blood pressure

A
  • Cardiac output( contractions in heart muscle,pumping blood)
  • Peripheral resistance (Diameters of arterioles )
  • Nervous system
  • Hormones( kidneys)
42
Q

Normal blood pressure

A

120/80

43
Q

What do numbers 120/80 in BP mean

A

120-systolic, the pressure when the heart contracts

80-diastolic, when the ventricles relax

44
Q

How HTN influence your body?

A
  • Stroke, memory loss
  • Heart attack
  • Kidney damage
  • Impaired vision
  • Decreased sexual ability
45
Q

Are there any symptoms for HBP

A

No

46
Q

Modifiable Risk factors for HTN( 5)

A
  • Smoking, second-hand smoking
  • Weight
  • Physical inactivity/low fitness
  • Unhealthy diet ( high Na, high saturated fat, not enough K)
  • Stress
47
Q

Relatively fixed HTN risks

A
  • Genetics
  • Ethnicity (african , southeast asia)
  • Increased age
  • Male sex
  • Psychosocial
48
Q

Diseases that increase risk of HTN

A
  • Heart disease-dyslipidemia
  • Diabetes
  • Kidney disease( number one cause is HBP)
  • Sleep apnea
  • Obesity
49
Q

Treatment for hypertension

A
  • DASH diet
  • Salt/sodium intake
  • Physical activity
  • Weight control
  • Stress management
  • Medications
50
Q

Dietary Approaches to stop hypertension (DASH): characteristics

A
  • Rich in vegetables and fruits
  • Provides around 30% of its calories from fat ( nuts,fish,whole grain,low-far dairy)
  • Emphasizes vegetarian protein sources, less sugar
  • Restricts Na together with an increase in K
51
Q

DASH diet vs Normal American Diet

A

DASH diet provides more fibre, K,Mg,Ca—->lower blood pressure
Less red meat and sweet foods/beverages

52
Q

How does DASH helps

A
  • Lower blood pressure
  • Prevents/reduces hypertension when combined with a low sodium diet
  • Lowers cholesterol and LDL cholesterol and cancer risk
53
Q

Most of the sodium we take in comes from

A

Processed food( 77%)

54
Q

Functions of Salt and Sodium-containing additives to food

A
  • Microbial food preservation
  • Texture, flavor,color
  • Control fermentation in bread and cheese
55
Q

What food contributes the most tot he sodium intake

A

Baked goods

56
Q

Do we want to become salt free?

A

No, we need Na

Nutrition 207 (17 decks)

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