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FINAL EXAM - HNSC 1210 > Water & Minerals - Chapter 8 > Flashcards

Water & Minerals - Chapter 8 Flashcards

1
Q

Water

A
  • Most indispensable of all nutrients
    • Can survive only a few days without water
  • Makes up 60% of adult body
    weight
    • Arteries, veins, capillaries, cells, tissues, organs
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2
Q

Functions of Water

A
  • Transport vehicle for nutrients and wastes
  • Universal solvent
  • Body’s cleansing agent
  • Lubricant/cushion for joints
  • Protection for sensitive tissue
  • Maintenance of body temperature
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3
Q

Water Balance

A
  • Lose water everyday
    • Must consume at least the same amount
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4
Q

Water Balance (Thirst)

A
  • Pituitary gland signaled to release hormone – kidney shifts water back to bloodstream (urine output decreased)
  • When blood too concentrated, or blood volume/pressure too low,
    hypothalamus initiates nerve impulse to brain to trigger thirst
  • Lags behind lack of water
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5
Q

Water Balance (Dehydration)

A
  • Loss of water
  • Symptoms:
    • Thirst ↓
    • Weakness ↓
    • Exhaustion ↓
    • Delirium ↓
    • Can lead to death
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6
Q

How much Water do we Need?

A
  • DRI ≈ 80% of daily need for water
    • Males: 13 cups of fluid from beverages and drinking water
    • Females: 9 cups of fluid from beverages and drinking water
    • Remaining water need is met from foods consumed
    • Body produces water from the breakdown of energy-yielding nutrients
  • Needs will vary based on many factors
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7
Q

Just Water?

A
  • Water content of various foods:
    • 100% - water, diet soft drinks, plain tea, unflavoured seltzer
    • 99-95% - sugar-free gelatin dessert, clear broth, Chinese cabbage, celery,
      cucumber, lettuce, summer squash, decaf black coffee
    • 90-94% - Gatorade, grapefruit, fresh strawberries, broccoli, tomatoes
    • 80-89% - soft drinks, milk, yogurt, egg white, fruit juice, low-fat cottage cheese, carrot, fresh apple
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8
Q

Types of Water

A
  1. Hard Water
  2. Soft Water
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9
Q

Hard Water

A
  • High concentrations of Ca and Mg
    • May protect against hypertension and heart disease
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10
Q

Soft Water

A
  • Principal mineral is Na
  • May aggravate hypertension and heart disease
  • May more easily dissolve certain contaminants
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11
Q

What types of contaminants can water contain due to its properties as a universal solvent?

A

Bacteria, viruses, toxic pollutants, heavy metals, organic chemicals (e.g., pesticides), and spills.

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12
Q

How do public water systems in Canada address water contaminants?

A

They remove some hazards, typically using chlorine.

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13
Q

What is a boil-water advisory and when is it issued?

A

Issued by local public health units when water is contaminated with disease-causing bacteria, viruses, or parasites, or when it becomes cloudy at the source.

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14
Q

What are the main types of water available in Canada?

A
  1. Tap water:
    • Municipal water held to minimum purity standards.
  2. Home purifying tap water:
    • Removes contaminants like lead and chlorine but does not eliminate microorganisms resistant to chlorine.
  3. Bottled water:
    • Federally regulated, but mineral content can vary and may be subject to provincial or territorial regulations.
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15
Q

What has been the history of water quality and access between the Canadian government and Indigenous communities?

A

There has been a long and harmful history related to water quality and access.

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16
Q

How long have drinking water advisories lasted in some Indigenous communities?

A

Many communities have faced drinking water advisories lasting over 1 year.

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17
Q

What is an example of a community with a long-term drinking water advisory?

A

Neskantaga First Nation in Ontario has been under a boil-water advisory since February 1995.

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18
Q

What has the Canadian federal government promised regarding water quality in Indigenous communities?

A

The federal government has made many promises to end long-term drinking water advisories on public systems and reserves.

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19
Q

Where is most of the body’s water located?

A

Most of the body’s water is inside the cells, with some on the outside, and the remainder fills blood vessels.

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20
Q

What role do major minerals play in the body?

A

Major minerals form salts, and water follows salt.

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21
Q

How do cells manage salts?

A

Cells move salts across their membranes to prevent collapse or swelling

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22
Q

What are electrolytes?

A

Electrolytes are compounds that partly dissociate in water to form ions (electrically charged particles).

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23
Q

What happens when electrolytes are present in unequal concentrations on either side of a permeable membrane?

A

Water flows to the side with the more concentrated electrolytes.

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24
Q

What is fluid and electrolyte balance?

A

It is the proper amount and kind of fluid in body compartments, controlled by the movement of electrolytes.

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25
Q

How does the body control the flow of water?

A

The body uses energy to move electrolytes across compartments using transport proteins in cell membranes, which act as pumps (e.g., Na outside, K inside).

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26
Q

What can cause an imbalance in fluid and electrolyte balance?

A

Conditions like vomiting, diarrhea, or severe illness.

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27
Q

Why is electrolyte imbalance a medical emergency?

A

Severe imbalance can develop quickly, leading to serious illness and can be fatal, especially in eating disorders.

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28
Q

What are the 7 Major Minerals?

A
  1. Calcium (Ca)
  2. Phosphorus (P)
  3. Potassium (K)
  4. Sulfur (S)
  5. Sodium (Na)
  6. Chloride (Cl)
  7. Magnesium (Mg)
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29
Q

What are the Trace Minerals?

A
  1. Iodine (I)
  2. Iron (Fe)
  3. Zinc (Zn)
  4. Copper (Cu)
  5. Selenium (Se)
  6. Fluoride (F)
  7. Chromium (Cr)
  8. Manganese (Mn)
  9. Molybdenum (Mo)
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30
Q

Electrolytes (Functions of Minerals)

A
  • Na, K, Cl
    • Maintain water balance in cells and blood
    • Na & K:
      - Used in muscle contractions and nerve transmission
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31
Q

Body Structure (Functions of Minerals)

A
  • Ca, P, Mg, F, Zn
    • Bones and teeth
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32
Q

Structure of DNA, RNA phospholipids, and ATP (Functions of Minerals)

A
  • P
    • Energy Molecule
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33
Q

Protein Structure (Functions of Minerals)

A
  • Fe, Zn, Ca, Se, I
    • The protein and the element are bound to make a specific shape and thus
      function, e.g., Fe and hemoglobin, I and thyroid hormone
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34
Q

Cell Signaling & Communication (Functions of Minerals)

A
  • Ca, Na
    • Ca moves across cells as a messenger, stimulating proteins and cell activity
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35
Q

Antioxidant Defense (Functions of Minerals)

A
  • Zn, Cu, Mn, Se, S
    • Components of defense enzymes
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36
Q

What percentage of calcium is found in fluids inside and around cells?

A

1% of calcium is found in fluids in and around cells.

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37
Q

What are the main functions of calcium in the body?

A
  • Transport of ions over cell membranes
  • Nerve transmission
  • Maintenance of normal blood pressure
  • Muscle contraction (including heartbeat)
  • Blood clotting
  • Secretion of hormones, digestive enzymes, and neurotransmitters
  • Activation of cellular enzymes
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38
Q

Where is 99% of calcium stored in the body?

A

99% of calcium is stored in bones and teeth.

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39
Q

What is the role of calcium in bones and teeth?

A

Calcium is an integral part of bone structure and serves as a storehouse for calcium, which can be released when needed.

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40
Q

What are the recommended daily intake values for calcium?

A
  • DRI: 1,000 mg/day
  • TUL: 2,500 mg/day
  • Recommendations for children and adolescents are higher for peak bone mass.
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41
Q

What are some food sources of calcium?

A
  • Milk products
  • Some leafy green vegetables
  • Calcium-set tofu
  • Canned sardines/salmon (with bones)
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42
Q

Does calcium absorption vary by food source?

A

Yes, calcium absorption varies from different foods.

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43
Q

What does the body prioritize when regulating calcium?

A

The body prioritizes maintaining blood calcium concentration over calcium stores in bones.

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44
Q

What happens when blood calcium concentration decreases?

A
  • The body adapts by:
    • Mobilizing calcium from bones
    • Increasing absorption of calcium by the small intestine
    • Preventing calcium loss from the kidneys
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45
Q

How much calcium is absorbed by children from their diet?

A

Children absorb 60% of ingested calcium.

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46
Q

How much calcium is absorbed by pregnant individuals?

A

Pregnant individuals absorb 50% of ingested calcium.

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47
Q

When is peak bone mass typically attained?

A

Peak bone mass is typically reached by the late 20s to early 30s.

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48
Q

How much calcium is absorbed by healthy adults?

A

Healthy adults absorb 25% of ingested calcium.

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49
Q

What happens to bone mass after age 40?

A

After age 40, bone mass begins to decrease, but the loss can be minimized.

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50
Q

Why is sufficient calcium intake important in children and adolescents?

A

Sufficient calcium intake is important to help build peak bone mass during childhood and adolescence.

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51
Q

What is a result of calcium deficiency?

A

Calcium deficiency can lead to osteoporosis, which causes weak, brittle bones and increased risk of fractures.

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52
Q

Importance of Peak Bone Mass

A

Even though Adult A and B lost bone mass at the same rate, because Adult A had a higher peak bone mass, she
did not enter the bone mass danger zone by age 70. Adult B had a lower peak bone mass and had osteoporosis
by age 60.

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53
Q

What are the main functions of phosphorus in the body?

A
  • Maintenance of acid-base balance of cellular fluids
  • Part of DNA and RNA for tissue growth and renewal
  • Metabolism of energy-containing nutrients
  • Helps enzymes and vitamins extract energy from nutrients
  • Structural part of phospholipids
  • Present in some proteins
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54
Q

What are the recommended daily intake values for phosphorus?

A
  • DRI: 700 mg/day
  • TUL: 4,000 mg/day
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55
Q

Where is most of the phosphorus stored in the body?

A

Most of the phosphorus is stored in the bones and teeth.

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56
Q

What are symptoms of phosphorus deficiency?

A

Phosphorus deficiency (very rare) can cause muscular weakness and bone pain.

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57
Q

What is a potential toxicity of phosphorus?

A

Phosphorus toxicity can lead to calcification of soft tissues, particularly in the kidneys.

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58
Q

What are some food sources of phosphorus?

A
  • Milk products
  • Canned salmon
  • Lean beef
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59
Q

What are the main functions of magnesium in the body?

A
  • Assists with enzyme operation
  • Release and use of energy from nutrients
  • Affects metabolism of potassium, calcium, and vitamin D
  • Forms part of protein-making machinery
  • Affects muscle function (Ca: contraction, Mg: relaxation)
  • Promotes resistance to tooth decay
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60
Q

Where is most magnesium stored in the body?

A

Over 50% of magnesium is stored in the bones.

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61
Q

What are the recommendations for magnesium intake?

A
  • DRI:
    • Males: 400 mg/day
    • Females: 310 mg/day
  • TUL: 350 mg/day (for supplements or drugs, not food magnesium)
62
Q

What happens when magnesium intake is low?

A
  • Magnesium is released from bones to maintain blood levels.
  • Kidneys conserve magnesium (reduce excretion)
63
Q

What are symptoms of magnesium deficiency?

A
  • Weakness and confusion
  • Extreme: uncontrollable muscle contractions (heart), hallucinations, swallowing difficulties, growth failure
64
Q

What are symptoms of magnesium toxicity?

A

Magnesium toxicity is rare (only from non-food sources) but can cause diarrhea, dehydration, and pH imbalance.

65
Q

What are some food sources of magnesium?

A
  • Legumes
  • Cooked spinach
  • Bran cereals
  • Oysters
  • Yogurt
  • Wheat bran
66
Q

Why are unprocessed foods better sources of magnesium?

A

Magnesium can be easily washed or peeled away from processed foods. Unprocessed foods retain more magnesium.

67
Q

What are the main functions of sodium in the body?

A
  • Maintains fluid volume outside cells
  • Helps maintain acid-base balance
  • Essential for muscle contractions
  • Essential for nerve transmission
68
Q

What is sodium a part of?

A

Sodium is part of table salt (NaCl), where it makes up 40% of the weight. 1g of salt contains 400mg of sodium.

69
Q

What are the recommendations for sodium intake?

A
  • DRI: 1,500 mg/day
  • TUL: 2,300 mg/day (equivalent to 5.6g of salt)
70
Q

What are symptoms of sodium deficiency?

A

Sodium deficiency is very rare but can cause muscle cramps, mental apathy, and loss of appetite.

71
Q

What are the effects of sodium toxicity?

A

Sodium toxicity can lead to hypertension (high blood pressure).

72
Q

How does excess sodium affect the body?

A
  • Increases calcium excretion
  • Can stress a weakened heart
  • Can aggravate kidney problems
  • May increase the risk of stomach cancer in people of Asian descent
73
Q

What happens when high-sodium foods are consumed?

A
  • Thirst prompts water consumption to restore the sodium-water ratio.
  • Kidneys filter out excess sodium in the urine.
74
Q

What is the relationship between sodium intake and blood pressure (BP)?

A

Population studies show a direct correlation: as sodium intake increases, average BP also increases.

75
Q

How does increased blood pressure affect health?

A

As blood pressure increases, the risk of death from cardiovascular disease (CVD) also increases.

76
Q

How much sodium is in 1 teaspoon of salt?

A

Almost 2,400 mg of sodium.

77
Q

What types of foods should be avoided to reduce sodium intake?

A

Processed and fast foods, as they tend to be high in sodium. Unprocessed foods are generally lower in sodium and higher in potassium.

78
Q

What is an important tip for managing sodium intake related to condiments?

A

Be mindful of the sodium content in condiments.

79
Q

What labeling regulation will help Canadians identify high-sodium foods?

A

Starting January 1, 2026, Health Canada will require a mandatory front-of-package label for foods high in sodium (≥15% of the daily value per serving).

80
Q

What are the main functions of potassium in the body?

A
  • Maintains fluid volume inside cells
  • Regulates fluid and electrolyte balance
  • Maintains cell integrity
  • Critical for maintaining a normal heartbeat
81
Q

What can cause potassium loss in the body?

A
  • Dehydration
  • Diuretics
  • Severe diarrhea
  • Conditions like fasting, eating disorders, and kwashiorkor
82
Q

What are the recommendations for potassium intake?

A
  • DRI: 4,700 mg/day
  • Typical Canadian diet only meets about half the potassium requirement due to low fruit and vegetable consumption.
83
Q

What are the symptoms of potassium deficiency?

A
  • Muscle weakness
  • Paralysis
  • Confusion
  • Heart failure
84
Q

What are the health risks of low potassium intake?

A
  • Worsens hypertension
  • Impaired glucose tolerance
  • Increased metabolic acidity
  • Accelerates calcium loss from bones
  • Increases the risk of kidney stone formation
85
Q

What are the risks of potassium toxicity?

A
  • Muscle weakness
  • Vomiting
  • Extreme cases: large doses can stop the heart
  • Potassium chloride pills should only be taken under a doctor’s supervision.
86
Q

What are the best food sources of potassium?

A

Fresh, whole foods such as fruits, vegetables, and legumes.

87
Q

What are the main functions of chloride in the body?

A
  • Helps sodium maintain fluid, electrolyte, and acid-base balance
  • Part of hydrochloric acid, which is essential for stomach acidity and protein digestion
88
Q

What are the primary dietary sources of chloride?

A
  • Added and naturally occurring salt (sodium chloride)
  • No known diet lacks chloride
89
Q

What are the recommendations for chloride intake?

A
  • DRI: 2,300 mg/day
  • TUL: 3,600 mg/day
90
Q

What is the primary function of sulfate in the body?

A

Supports the synthesis of sulfur-containing compounds, such as amino acids that form proteins in skin, hair, and nails.

91
Q

re there any recommendations or common deficiencies for sulfate intake?

A
  • No recommended intake.
  • Deficiency is not seen.
92
Q

What are the risks of sulfate toxicity?

A

Toxicity, often from drinking water, can cause diarrhea or damage to the colon.

93
Q

What is the main function of iodine in the body?

A

Iodine is part of thyroxine, the thyroid hormone that regulates basal metabolic rate (BMR).

94
Q

What are the recommendations for iodine intake?

A
  • Recommended intake: 150 μg/day
  • Tolerable Upper Limit (TUL): 1,100 μg/day
95
Q

What are common dietary sources of iodine?

A
  • Seafood
  • Foods grown in iodine-rich soil
  • Additives: iodized salt, milk (from disinfected equipment), and baked goods (iodine-containing dough conditioners)
96
Q

What are the symptoms of iodine deficiency?

A
  • Enlarged thyroid gland (goiter)
  • Sluggishness
  • Weight gain
  • During pregnancy: can cause cretinism in infants and mental impairment
97
Q

What are the risks of iodine toxicity?

A
  • Can also enlarge the thyroid gland
  • Poisonous in large amounts
98
Q

What are the main functions of iron in the body?

A
  • Part of hemoglobin (in red blood cells) and myoglobin (in muscle), which are oxygen-carrying proteins.
  • Needed for energy metabolism.
99
Q

What are the recommended daily intakes for iron?

A
  • Males: 8 mg/day
  • Females: 18 mg/day
  • Pregnancy: 27 mg/day
  • Vegetarians: 1.8x the DRI due to lower bioavailability.
  • Tolerable Upper Limit (TUL): 45 mg/day
100
Q

What are symptoms and causes of iron deficiency anemia?

A
  • Symptoms:
    • Physical:
      - Weakness, headaches, pallor, intolerance to cold, pica.
    • Mental:
      - Fatigue, difficulty concentrating, reduced cognitive performance.
  • Causes:
    • Malnutrition
    • Parasitic infections
    • Daily blood loss (e.g., ulcers, menstruation)
    • Small losses from nails, hair, and shed skin.
101
Q

Who is at higher risk for iron deficiency?

A
  • Infants over 6 months
  • Young children
  • Adolescents
  • Menstruating individuals
  • Pregnant individuals
102
Q

What are the risks and symptoms of iron toxicity?

A
  • Protected by low absorption and intestinal cells trapping excess iron.
  • Iron overload (e.g., hemochromatosis): fatigue, mental depression, abdominal pain, tissue damage, liver failure.
  • Acute poisoning: Leading cause of fatal accidental poisoning in children under 6 years.
103
Q

What are the main food sources of dietary iron?

A
  • Meat, eggs, and legumes.
  • Fortified cereals, breads, pastas, and soy products.
  • Fruits and vegetables: broccoli, peas, dried fruits (apricots, prunes, raisins).
104
Q

What is a non-food source of dietary iron?

A

Cooking with cast-iron pans.

105
Q

How much heme iron can the body absorb, and from which sources is it found?

A

About 23% of heme iron is absorbed, found in meat, poultry, and fish.

106
Q

What enhances the absorption of non-heme iron?

A
  • MFP (meat, fish, poultry) factor.
  • Vitamin C
107
Q

What decreases the absorption of non-heme iron?

A
  • Tannins (e.g., tea and coffee).
  • Calcium and phosphorus (e.g., milk).
  • Phytates and fiber (e.g., whole grains).
108
Q

What percentage of non-heme iron can be absorbed, and from which sources does it come?

A

2-20%, depending on iron stores and dietary factors, found in both animal and plant foods.

109
Q

When and where was the Lucky Iron Fish project developed?

A

Developed in 2008 in Cambodia through a doctoral research project at Carleton University in Ottawa.

110
Q

What is the Lucky Iron Fish, and what does it symbolize and How is it used?

A
  • A fish-shaped cast-iron ingot, symbolizing luck in Cambodia.
  • Add the fish into boiling water or soup to increase iron intake.
111
Q

What are the functions of Zinc in the body?

A
  • Works with every protein in the body
  • Helps enzymes make parts of the cells’ genetic materials
  • Helps make heme in hemoglobin
  • Assists the pancreas with digestive functions
  • Metabolizes CHO, PRO, and fat
  • Releases vitamin A from storage in the liver
112
Q

How does Zinc affect gene expression and body functions?

A
  • Regulates protein gene expression
  • Affects behavior and learning
  • Assists in immune function
  • Essential for wound healing, sperm production, taste perception, and fetal development
  • Needed to produce active form of vitamin A in visual pigments
113
Q

What are the recommended Zinc intakes?

A
  • Males: 11 mg/d
  • Females: 8 mg/d
114
Q

What are good food sources of Zinc?

A
  • Meats, shellfish, poultry, milk products
  • Plant sources: legumes and whole grains (though not absorbed as well)
115
Q

What are the consequences of Zinc deficiency?

A
  • Affects digestion, causing diarrhea
  • Impairs immune function
    Even mild deficiency causes growth issues and imbalances
116
Q

What are the symptoms of Zinc toxicity?

A
  • Loss of appetite
  • Impaired immunity
  • Death
  • Blocks copper and iron absorption
  • Pancreas secretes zinc-rich digestive juices
117
Q

What is the major role of Selenium in the body?

A

Protects vulnerable body chemicals against oxidative destruction

118
Q

What are the functions of Selenium?

A
  • Prevents formation of free radicals and oxidative harm to cells and tissues
  • Activates thyroid hormone
119
Q

What are the potential consequences of Selenium deficiency?

A
  • Rare, but may correlate with an increased risk of certain cancers (e.g., prostate)
  • Linked to types of heart disease
120
Q

Where can Selenium be found in the diet?

A

Widely distributed in meats, shellfish, vegetables, and grains grown in selenium-rich soils

121
Q

Is fluoride essential to life?

A

Not essential to life, but important for dental health

122
Q

What are the functions of fluoride?

A
  • Inhibits dental caries during the development of teeth
  • Prevents dental caries in erupted teeth
123
Q

What is the primary source of fluoride?

A
  • Potable tap water
  • Just under 40% of Canadians have access to fluoridated tap water
124
Q

What happens if there is too much fluoride?

A
  • May cause fluorosis
  • Usually due to widespread use of fluoridated products (e.g., toothpaste, mouthwash, fluoride-containing supplements)
125
Q

What is the function of chromium?

A

Helps regulate blood glucose

126
Q

What can chromium deficiency cause?

A
  • Diabetes-like condition with elevated blood glucose
  • Impaired glucose tolerance, insulin response, and glucagon response
127
Q

What are the claims about chromium supplements?

A

Supplements will not build extra muscle, melt body fat, or lower blood cholesterol

128
Q

How much chromium is safe to consume?

A

Amounts up to 200 μg are safe

129
Q

What foods are good sources of chromium?

A
  • Widely available in unrefined foods like whole grains
  • 90% of adults consume less than the recommended intake of 50 μg/d
130
Q

What are the functions of copper?

A
  • Helps form hemoglobin and collagen
  • Assists enzymes with oxygen-handling ability
  • Assists in reactions leading to the release of energy
131
Q

What are the symptoms of copper deficiency?

A
  • Disturbed growth and metabolism in infants and children
  • Impaired immunity and blood flow through arteries in adults
132
Q

What is the tolerable upper intake level (TUL) for copper?

A

10,000 μg/d

133
Q

What are the food sources of copper?

A

Protein foods such as organ meats, seafood, nuts, and seeds

134
Q

Controversy 8: Osteoporosis (Definition)

A
  • A reduction in bone mass of older adults
  • Bones become porous and fragile
  • Although fractures often develop later in life,
    osteoporosis silently develops earlier
135
Q

Controversy 8: Osteoporosis (Types of bone)

A
  • Cortical bone:
    • Ivory-like, dense, forms outer shell of bone and shaft of long bone
  • Trabecular bone:
    • Web-like, lattice of calcium containing crystals, serves as Ca bank
136
Q

Controversy 8: Osteoporosis (Losses of bone)

A
  • Trabecular:
    • Begins in mid 20’s (Fig. C8-1)
  • Cortical:
    • Begins ~ 40 years old
137
Q

Controversy 8: Osteoporosis (As bone density declines)

A
  • Vertebrae may disintegrate and crush down or compress into wedges, causing “dowager’s hump” and
    loss of height
  • Increased fracture risk, especially at wrists or hips
  • Teeth loosen or fall out
138
Q

Controversy 8: Osteoporosis (Diagnosis)

A
  • X-ray (DEXA) or ultrasound (bone scan)
  • All females and males with family history should have bone density scan after age 50
139
Q

Controversy 8: Osteoporosis (Treatments)

A
  • Estrogen therapy – but may ↑ risk heart disease and breast cancer
  • Some medications (e.g., Fosamax)
140
Q

Controversy 8: Osteoporosis (Prevention)

A
  • Both diet and physical activity important (Especially weight bearing exercise)
  • Choose calcium rich foods and beverages throughout lifespan
141
Q

Controversy 8: Osteoporosis (Society of Canada Facts)

A
  • Over 2.3 million Canadians 40 years or older live with diagnosed osteoporosis
    • 80% are female
  • Over 80% of all bone fractures in those 50+ are caused by osteoporosis
  • Total economic burden of osteoporosis estimated at $4.6 billion
142
Q

Controversy 8: Osteoporosis (Calcium Supplements)

A
  • 3 chemical forms:
    • Calcium compounds (well absorbed): Ca carbonate,
      citrate, gluconate, hydroxylate, malate, lactate, phosphate, AA chelates
    • Mixtures of Ca with other compounds (not absorbed well): Ca carbonate mixed with Mg carbonate, with aluminum salts (e.g., antacids), or with vitamin D
    • Powdered Ca-rich materials (not absorbed well): bone meal, powdered bone, oyster shell, dolomite
143
Q

Controversy 8: Osteoporosis (Calcium Supplements 2)

A
  • Amount of Ca varies
    • Ca carbonate is 40% Ca; Ca glutamate 9%
  • Absorbability:
    • Vinegar test: should dissolve w/in 30 min.
    • Take lower dose 2-3 times/day vs. 1 large dose
      (OSC: max 500mg at one time)
144
Q

What mineral is of concern in this case study? (Mineral Case Study 1)

A
  • Magnesium
  • Excessive use of antacids can lead to magnesium toxicity, which causes symptoms like diarrhea and nausea.
145
Q

What are the further health risks related to excessive magnesium intake? (Mineral Case Study 1)

A
  • Dehydration
  • Kidney issues
  • Heart problems (e.g., arrhythmias due to high magnesium levels)
  • Toxicity (can lead to diarrhea, dehydration, pH imbalance, and possible heart issues)
146
Q

Which mineral is of concern in this case study? (Mineral Case Study 2)

A
  • Iron
  • The patient may have iron deficiency due to a lactovegetarian diet without meat, poultry, or fish.
147
Q

What condition does the patient likely have? (Mineral Case Study 2)

A
  • Iron-deficiency anemia
  • The symptoms (fatigue, weakness, irritability, feeling cold, pale skin) are indicative of anemia, a condition caused by insufficient iron, which is essential for red blood cell production.
148
Q

What dietary changes would you suggest to improve her symptoms? (Mineral Case Study 2)

A
  1. Increase iron-rich foods
  2. Improve iron absorption
  3. Consider iron supplementation
149
Q

Increase iron-rich foods (Mineral Case Study 2)

A
  • Leafy green vegetables (e.g., spinach, kale)
  • Legumes (e.g., lentils, chickpeas)
  • Fortified cereals
  • Tofu
  • Nuts and seeds
150
Q

Improve iron absorption (Mineral Case Study 2)

A

Consuming vitamin C-rich foods (e.g., citrus fruits, bell peppers) with iron-rich foods to enhance absorption.

151
Q

Consider iron supplementation (Mineral Case Study 2)

A

if dietary intake is insufficient or if symptoms persist.

FINAL EXAM - HNSC 1210 (7 decks)

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