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HLTH230 FINAL EXAM > Week 11 > Flashcards

Week 11 Flashcards

1
Q

how long can you survive without water

A

a few days

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2
Q

what % of an adults bodyweight is water

A

60%

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3
Q

water characteristics

A
  • found in blood and cells all throughout the body
  • participates in many chemical reactions
  • delivers nutrients and removes waste from cells
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4
Q

functions of water

A
  • universal solvent
  • bodies cleansing agent
  • incompressibility
  • lubricates
  • role in thermoregulation
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5
Q

water as a universal solvent

A
  • dissolves AA, glucose, minerals for transport
  • fatty substances get packaged with water soluble proteins for transport in blood and lymph
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6
Q

water as the body’s cleaning agent

A
  • nitrogen water dissolve in blood and must be removed
  • kidneys filter these wastes and mix them with water to be excreted as urine
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7
Q

water incompressibility

A
  • enables it to act as as a lubricates and cushion for joints
  • cushions sensitive tissues (spinal cord and fetus)
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8
Q

water lubricate function

A

mucus moistens the digestive tract, respiratory tract, and all tissues

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9
Q

waters role in thermoregulation

A
  • sweat cools the body (evaporation)
  • blood routed through capillaries in skin gets rid of excess heat
  • cooled blood flows back to bodies core
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10
Q

water balance

A

water intake needs to equal water loss

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11
Q

what happens if water intake does not equal water loss

A

dehydration of water intoxication/over-hydration can occur

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12
Q

dehydration progression of symptoms

A
  • thirst
  • weakness
  • exhaustion and delirium
  • death
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13
Q

loss of <5% bodyweight due to dehydration symptoms

A
  • headache
  • fatigue
  • confusion
    -forget
  • elevated heart rate
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14
Q

what may chronic low fluid increase likelihood of

A
  • bladder and colon cancer
  • heart attack
  • gallstones
  • kidney stones
  • UTI
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15
Q

water intoxication

A

very dangerous dilution of body fluids due to excessive water ingestion

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16
Q

symptoms of water intoxication

A
  • headache
  • muscular weakness
  • lack of concentration
  • poor memory
  • loss of appetite
  • convulsions and death
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17
Q

body and sodium

A
  • high salt meals lead to water retention
  • water is lost over 1-2 day period as sodium is excreted
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18
Q

bodys water content

A

varies by kg at a time

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19
Q

hypothalmus

A
  • role in monitoring blood concentration
  • high blood concentration (salt) or low blood pressure will signal thirst
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20
Q

what happens ignore thirst

A

leads to dehydration

drink whenever thirsty to replace lost fluids

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21
Q

older adults and thirst

A

thirst is blunted in older adults so they should drink regularly throughout the day

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22
Q

prolonged vomiting or diarrhea

A
  • could result in fluid and electrolyte imbalance
  • life-threatening disruption of heartbeat
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23
Q

water intake for females per day

A

2.7 L/day

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24
Q

water intake for males per day

A

3.7L/day

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25
Q

what does total water intake include

A
  • caffeinated and non caffeinated beverages
  • food
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26
Q

water content in foods

A
  • meat and cheese (50%)
  • veggies and fruit (80-95%)
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27
Q

hard water

A

water with high calcium and magnesium

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28
Q

soft water

A

water with high sodium
- may aggravate hypertension and heart disease

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29
Q

what is left behind upon death

A

minerals (about 2.3kg(

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30
Q

minerals

A

chemical elements

inorganic

not energy yeilding

micronutrients

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31
Q

minerals and cooking

A

not destroyed by cooking or storing

may leach into cooking water

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32
Q

bioavailability of minerals

A

binders such as phytates in legumes, bind with minerals decreasing their absorption

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33
Q

major minerals characteristics

A

essential nutrients

amounts exceed 5 grams

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34
Q

trace minerals characteristics

A

essential nutrients

amounts less than 5 grams

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35
Q

major minerals

A

calcium
phosphorus
potassium
sulphur
sodium
chloride
magnesium

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36
Q

calcium

A
  1. most abundant minerals of the body
  2. 99% is stored in bones and teeth
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37
Q

most abundant mineral in the body

A

calcium

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38
Q

calcium 2 major roles in bones

A
  • integral part of bone structure
  • one serves as a calcium reserve
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39
Q

what minerals are essential to bone formation

A

calcium and phosphorus

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40
Q

bone formation

A
  • calcium phosphate salts crystallize on collagen, forming hyroxiapatite crystals that add ridgity to bone
  • flurouside may displace hyroxy make fluorapatite
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41
Q

fluorapatite

A

mineral that resists dismantling

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42
Q

formation of teeth

A

similar to bone
- the fluroide hardens and stabilizes the crystals of teeth and makes enamel resistant to decay

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43
Q

calcium concentration in blood

A
  • calcium concentration is constant in blood
  • blood calcium is regulated by hormones (not daily intake0
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44
Q

what happens if calcium intake is inadeuate

A

normal blood calcium is maintained at expense of the bones

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45
Q

what happens if calcium needs increase

A
  • calcium absorption from intestine increase
  • loss of calcium via the kidney is reduced
  • percent absorbed increases as dietary intake decreases (with help of vitamin d)
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46
Q

BONE LOSS

A
  • by late 20s peak bone mass is reached
  • after 40 bones begin to reduce density
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47
Q

how can bone loss be slowed

A
  • diet rich in calcium
  • sufficient physical activity
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48
Q

calcium poor diet during growing years

A

may prevent a person from achieving peak bone mass

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49
Q

insufficient bone calcium

A

increases risk of osteoporosis

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50
Q

what % of calcium is in the body fluids

A

1%

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51
Q

1% of calcium in the body fluids role

A

muscle concentration and relaxation
nerve functioning
blood clotting

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52
Q

good calcium sources

A

milk and milk products
fortified soy beverages and other fortified milk alternatives
fish with bones
calcium set tofu
broccoli, some leafy greens and legumes
fortified juices

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53
Q

calcium deficiency adults

A

bone loss

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54
Q

calcium deficiency children

A

stunted growth and weak bones

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55
Q

calcium deficiency

A

consumption of milk has declines

consumption of beverages such as soft drinks increased

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56
Q

calcium toxicity symptoms

A
  1. constipation
  2. kidney stones
  3. interferes with absorption of other minerals
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57
Q

milk and milk replacements

A

people who don’t drink milk for many reasons must obtain calcium from other sources

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58
Q

children who don’t drink milk

A

often have lower calcium intakes

often have poorer bone health than those who drink milk regularly

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59
Q

veggies good sources of calcium

A

rutabaga
broccoli
beet greens
collards
kale

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60
Q

veggies poor sources of calcium

A

spinach, swiss chard, rhubarb

  • binders in some veggies inhibit calcium absorption
61
Q

spinach

A
  • good to eat
  • iron, beta carotene and phytochemical rich
  • poor calcium source
62
Q

dark greens of all kinds

A
  • great source of riboflavin
  • indispensable for vegans or anyone else who doesw not drink milk
63
Q

osteomalacia

A

vitamin d deficiency disease leads to impaired mineralization of bone

64
Q

characteristics of osteomalacia

A
  • overabundance of unmineralized bone protein
  • ratio of bone mineral to matrix is low
65
Q

symtpoms of osteomalacia

A
  • bending of spine
  • bowing of legs
66
Q

osteoporosis

A

reduction in bone mass for older persons in which the bone becomes porous and fragile

bone mineral to matrix ratio is normal

67
Q

are osteoporotic fractures more common in males or females

A

women (1 in 3)

68
Q

hip fractures due to osteoporosis

A
  1. most serious - rarely clean break (into fragment)
  2. requires major surgery
  3. many elderly people never walk or live independently again
  4. 1/5 die within a year
69
Q

osteoporosis development

A

develops silently (silent theif)
- slowly decreasing bone density until many years later, hip gives away

70
Q

high correlation risk factors for osteoporosis

A

age
sex
heavy drinking
chronic steroid use
rheumatoid arthirtis
underweight/weight loss
removal of ovaries or tests
genetics
race

71
Q

what race is more at risk for osteoporosis

A

white people

72
Q

moderate correlation risk factors of osteoporosis

A
  • chronic thyroid hormone use
    smoking
    type 1 diabetes
    insufficient dietary calcium and vitamin d
    inadequate vitamin k
    physical inactivity
    excessive antacid use
73
Q

black people and osteoporosis

A

more protective against osteo
- black women have denser bones and lose density more slowly than white people

74
Q

sex and osteoporosis

A

women = 2/3 cases of osteoporosis

men have greater bone density

75
Q

hormones and osteoporosis

A
  1. women experience greater bone loss during menopause
  2. bone loss tapers off after 6-8 years following menopause
  3. men produce only little estrogen, yet they resist osteoporosis better than women
76
Q

testosterone and osteoporosis

A

men experience more fractures with reduced testosterone

ie: after removal of diseased testes or decreased function with aging

77
Q

physical activity and osteoporosis

A

without pA, bone lose strength

78
Q

do active people have denser bones

A

yes

79
Q

flexibility and muscle strength

A

gained through PA and helps improve balance and prevent falls from occuring

80
Q

what to do to keep bones healthy and to prevent falls

A
  • include weight bearing activities every day

calisthenic, dancing, jogging, vigorous walking, weight training

81
Q

body weight and osteoporosis

A
  1. underweight = increase risk
  2. heavier = higher fatness stress the bones and promote their maintenance (but obesity may have a negative effect)
82
Q

tobacco smoke and alcohol and osteoporosis

A
  • smokers have less dense bones
  • people with heavy alcohol use experience more frequent fractures
83
Q

high protein diet and osteoporosis

A
  1. excess protein causes body to excrete calcium in urine
  2. sufficient dietary protein i essential to bone health
84
Q

sodium and osteoporosis

A
  • high sodium intake associated with urinary calcium excretion
  • lowering sodium intake seems to lessen calcium loss
85
Q

diet to lower sodium and increase potassium intake

A
  1. rich in unprocessed foods (fruits and veggies)
  2. restricted in highly processed, connivance or fast foods
86
Q

caffeine and osteoporosis

A

link between heavy consumption of caffeine and osteoporosis

87
Q

soft drinks and osteoporosis

A

high concentration of fructose from pop or phosphoric acid may cause calcium loss
- displace milk from diet

88
Q

vitamin k and osteoporosis

A

plays important role in production of at least one bone protein (osteocalcin) that participates in bone maintenance

  • people with hip fractures often have low vitamin k
89
Q

magnesium and bones

A

helps maintain bone density

90
Q

vitamin a and osteoporosis

A
  1. needed in bone remodelling process
  2. too much may be associated with osteoporosis
91
Q

what is the second most abundant mineral in the body

A

phosphorus

92
Q

where is the majority of phosphorus found

A

bones and teeth

93
Q

phosphorus function

A
  1. help maintain acid base balance (buffers)
  2. part of dna and rna
  3. part of molecules of phospholipids
  4. metabolism of energy yielding nutrients
  5. assist many enzymes and vitamins in extracting energy
94
Q

phosphorus needs

A

easily met by almost any diet

95
Q

phosphorus toxicity

A

calcification of soft tissues

96
Q

phosphorus sources

A
  1. animal proteins are best sources
  2. cola drinks
97
Q

where is magnesium stores

A
  1. half of bodies magnesium in bones
  2. remainder in muscles, ehart, liver, and other soft tissues
  3. only 1% in body fluids
98
Q

how do you maintain concentration of magnesium in the blood

A
  1. magnesium can be taken from bones
  2. kidneys can act to conserve magnesium
99
Q

magnesium functions

A
  1. assist in functioning of more than 300 enzymes
  2. release and use of energy from energy yielding nutrients
  3. works with calcium for functioning of muscles
100
Q

calcium and magnesium relationship

A
  1. calcium promotes contraction
  2. magnesium helps muscles relax afterward
  3. magnesium is involved in one mineralization and promotes resistance to tooth decay by holding calcium in tooth enamel
101
Q

sources of magensium

A
  1. nuts and legumes
  2. whole grains
  3. dark green veggies
  4. seafood
  5. chocolate
    (easily washed and peeling away from foods during processing)
102
Q

best source of magnesium

A

unprocessed foods
- most can REACH EAR not RDA

103
Q

what can magnesium deficiency occur as a result of

A
  • inadequate intake
  • vomiting
  • diarrhea
  • alcoholism
  • protein energy undernutrition
104
Q

magnesium deficiency symptoms

A
  • muscle weakness
  • could relate to cvd, HEART ATTACK, HIGH BLOOD PRESSURE
105
Q

magnesium toxicity

A
  1. rare but could be fatal
  2. only occurs with high intakes from non-food sources such as supplements or magnesium salts
106
Q

magnesium laxatives and antacids

A

can cause diarrhea and acid base imbalance

107
Q

sodium function

A

fluid and electrolyte balance

acid-base balance

muscle contraction and nerve transmission

30-40% stored in bone crystals - easily accessible to maintain blood levels

108
Q

sodium deficiency

A

unlikely - often eat more salt than needed

109
Q

strict low sodium diet

A

used for hypertension, kidney diseases or congestive heart failure

110
Q

causes of sodium deficiency

A
  • vomiting
  • diarrhea
  • extremely heavy sweating
111
Q

endurance athletes and sodim

A

athletes can lose so much salt and drink so much water they become hyponatremic

112
Q

symptoms of hyponatremic

A

headache
confusion
stupor
seizures
coma

113
Q

maintenance of sodium

A
  1. body absorbed sodium freely
  2. kidneys filter excess sodium out of blood into urine
  3. kidneys conserve sodium
  4. small sodium losses occur in sweat
  5. small amount of sodium excreted in a day = amount ingested that day
114
Q

salt and water weightn

A
  • as blood sodium rises, a person get thristy to drink until sodium to water ratio to restored
    2. kidneys excrete extra water to remove excess sodium
    (not fat gain, excess water which healthy body will excrete
115
Q

how do you keep body salt and water weight under control

A

control sodium intake and increase water intake

116
Q

adequate sodium intake

A

1500mg/day (12 and up)

117
Q

CDRR for sodium

A

2300mg/day (14 +)

118
Q

hypertesnion

A

salt seems to have a greater effect on blood pressure than either sodium or chloride alone

119
Q

excess sodium intake and sex

A

male consume more excess sodium than females

120
Q

sodium and blood pressure

A
  1. more salt = higher BP
  2. increasing BP = increasing risk of death from CVD
121
Q

sodium and salt sensitivity

A

in salt-sensitive people, the more salt they eat the higher their blood pressure

122
Q

salt-sensitive people

A

people with diabetes, hypertension or kidney disease
african descent
fam history of high BP
over age 50

123
Q

reducing salt for high BP

A

only really need to if salt-sensitive
- try reasonable weight loss, adding fruits and veggies, fatty fish, milk/milk products

124
Q

what diet approach may hep salt-sensitive and non-salt-sensitive people?

A

DASH DIET

125
Q

DASH meaning

A

Dietary Approaches to Stop Hypertension

126
Q

DASH diet

A
  1. increase veggies and fruits
  2. nuts, fish, whole grains, low-fat dairy products
  3. occasional red meat, butter and other high-fat foods and sweet s
  4. salt and sodium greatly reduced
127
Q

sodium an potassium relationship

A
  1. low potassium intake found to raise BP
  2. high potassium intake appears to both help prevent and correct hypertension
128
Q

stroke and sodium

A

older people can die of stroke
- reducing sodium may lower BP enough to redude stroke risks

129
Q

excessive salt

A
  • stresses a weakened hart (congestive heart failure)
  • aggravates kidney problems
  • may be potential contribute to stomach cancer
130
Q

contributors to sodium in the diet

A
  • unprocessed foods (15%)
  • salt (10%)
  • processed foods (75%)
131
Q

sources of sodium (processed foods)

A
  • canned soup and dried soup mixes
  • cured meats, deli meats, hot dogs
  • cheese
  • foods in brine (pickles, coleslaw)
  • TV dinners ans fast food
  • canned pasta sauce
132
Q

how much sodium in 1 tsp of salt

A

2300mg sodium

133
Q

other sources of sodium

A

salt
soy sauce
onion salt
garlic salt
worcestershire sauce

134
Q

chloride

A

major negative ion in the body

135
Q

chloride funtion

A

acid-base balance

electrolyte balance

component of hydrochloric acid

136
Q

sources of chloride

A

salt: both added and naturally occuring

137
Q

chloride deficiency

A

no known diet lacks chloride

138
Q

potassium

A

positively charged ion inside the body cells

139
Q

potassium functions

A

maintenance of fluid balance

maintenance of electrolyte balance

maintenance of heartbeat

140
Q

potassium deficiency and heart failure

A

may cause sudden death that occur with:
1. fasting or severe diarrhea
2. children with kwashiorkor
3. people with eating disorders

141
Q

potassium loss

A
  • could be due to dehydration or diuretics
  • makes hypertension worse
142
Q

potassium sources

A
  1. richest sources of potassium are fresh, whole foods
  2. oranges (juice), bananas, potatoes, tomatoes, avocados, strawbs, spinach, cantaloupes
143
Q

food processing and potassium

A

food processing reduces the potassium in foods

144
Q

potassium toxicity

A

potassium from food is safe

potassium injected into vein can stop the heart

salt substitutes often contain high amounts

usually not life-threatening as long as the excess potassium is taken orally (vomiting reflex)

145
Q

over the counter potassium chloride pills

A

should not be used except on a physicians/nurses advice

146
Q

function of sulphur/sulphate

A

required for synthesis of many important sulphur-containing compounds
- sulphur containing amino acids

147
Q

sulphur-containing amino acids

A

help strands of protein assume their functional shape

skin, hair and nails proteins with high sulphur

148
Q

sources of sulphur/sulphate

A

protein containing foods

149
Q

sulphur/sulphate toxicity symptom

A

diarrhea

HLTH230 FINAL EXAM (4 decks)

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