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Basic Nutrition Ch7
Basic Nutrition Ch 7
| Question | Answer |
|---|---|
| osmosis | the movement of water through a selectively permeable membrane from an area where it is highly concentrated to an area where it is not so concentrated |
| electrolytes | substances that, when dissolved in water, dissociate into charged ions |
| solutes | any dissolved substances in a fluid |
| osmoregulation | the scientific term that refers to the control of fluid balance and composition in the body |
| intracellular | the compartment inside cells |
| extracellular | the compartment outside cells |
| homeostatic functions | functions that maintain stability in the body's internal environment |
| transportation vehicle | one of the basic functions of water in the human body |
| medium for chemical reactions | one of the basic functions of water in the human body |
| lubricant/shock absorber | one of the basic functions of water in the human body |
| temperature regulator | one of the basic functions of water in the human body |
| thermoregulation | the ability of an organism to maintain body temperature despite changing environmental temperatures |
| universal solvent | a term for water because more substances dissolve in it than in any other fluid |
| enzymes | biological catalysts that speed up chemical reactions in the body |
| shock absorber | a function of water that helps protect organs from impact |
| heat storage | the ability of water to buffer the body against extreme variations in temperature |
| fluid compartments | the two areas in the body where water and solutes are distributed: intracellular and extracellular |
| constant water volume | the level of water maintained by a cell under normal circumstances |
| flux of solutes | the continuous state of change in the composition of solutes in a cell |
| Total water output per day | Averages 2.5 liters, which must be balanced with water input. |
| Average fluid consumption per day | 1.5 liters, with an additional 700 milliliters gained from solid foods. |
| Adequate Intake (AI) for water for adult females | 2.7 liters (11 cups). |
| Adequate Intake (AI) for water for adult males | 3.7 liters (15.6 cups). |
| Thirst mechanism | An osmoregulatory mechanism to increase water input triggered by decreased fluid volume or increased sodium concentration. |
| Insensible water loss | Unaware loss of about 400 milliliters through exhalation and 500 milliliters through skin. |
| Sensible water loss | Aware loss where urine accounts for about 1,500 milliliters and feces for roughly 100 milliliters of water output. |
| Role of kidneys | Filter blood and remove wastes, playing a major role in fluid and electrolyte balance. |
| Renin secretion | Occurs when kidney cells detect decreased pressure due to low blood volume. |
| Thirst trigger | Results from a decrease in blood volume or an increase in blood osmolality. |
| Hormonal response to low blood volume | Hypothalamus activates the thirst mechanism and stimulates the release of antidiuretic hormone. |
| Aldosterone release | Triggered by adrenal glands detecting blood osmolality. |
| Fluid balance goal | A homeostatic goal for a cell, tissue, organ, and entire organism is to balance water output with water input. |
| Factors affecting daily water consumption | Climate, age, physical activity level, and kidney function. |
| Water volume of urine | Dependent upon the amount of water in blood and the electrolyte composition of blood. |
| Daily water intake variability | Should be based on individual factors such as climate and physical activity. |
| Neuronal responses in thirst | Coordinate to achieve fluid balance and composition in the body. |
| Dietary water from solid foods | Approximately 20 percent of dietary water comes from solid foods in America. |
| Regulation of water input | Involves mechanisms that control thirst and fluid consumption. |
| Receptor proteins in thirst | Detect decreased fluid volume or increased sodium concentration to trigger thirst. |
| Neural signals in thirst | Sent to the brain to stimulate conscious thought to drink. |
| Shutting off the thirst mechanism | Occurs when receptors in the mouth and stomach detect mechanical movements involved with fluid ingestion. |
| Electrolytes | Minerals that help maintain fluid balance in the body. |
| Sodium | An electrolyte that maintains fluid balance, aids in nerve impulse transmission, and is essential for nutrient absorption in the small intestine. |
| Potassium | The most abundantly positively charged ion inside cells, important for maintaining sodium levels, nerve impulses, and muscle contraction. |
| Chloride | An electrolyte that aids in fluid balance, maintains charge neutrality, and plays a role in regulating fluid secretion. |
| Hyponatremia | A condition characterized by low blood sodium levels, leading to symptoms such as nausea, muscle cramps, confusion, dizziness, and in severe cases, coma and death. |
| Osmotic pressure | The force exerted by solutes at different concentrations on either side of a selectively permeable membrane. |
| Hydrostatic pressure | The force of water that balances the force of all dissolved substances in fluid compartments. |
| Dietary Reference Intakes for Sodium | Guidelines that provide recommended amounts of sodium intake for health. |
| Cystic fibrosis | A genetic disorder caused by a mutation in a protein that transports chloride ions, leading to symptoms such as salty skin, poor digestion, and respiratory infections. |
| Hypokalemia | A condition caused by low dietary intake of potassium, resulting in symptoms like muscle weakness, cramps, and respiratory distress. |
| Hyperkalemia | A condition characterized by high levels of potassium, which can affect heart function. |
| Sodium-Potassium Pump | The primary mechanism for cells to maintain water balance between themselves and their surrounding environment. |
| Fluid balance | The maintenance of equal volumes of water in different compartments of the body. |
| Acid-base balance | The equilibrium between acids and bases in the body, which is influenced by electrolytes like potassium. |
| Dietary sources of Sodium | Processed foods, salt, and foods containing sodium chloride. |
| Dietary sources of Chloride | Salt and foods containing sodium chloride, such as tomatoes, lettuce, olives, celery, rye, whole-grain foods, and seafood. |
| Dietary sources of Potassium | Spinach, lettuce, broccoli, peas, tomatoes, potatoes, bananas, apples, apricots, whole grains, seeds, fish, and meats. |
| Key Takeaways on Sodium | Sodium is the primary regulator of water balance and plays important roles in nerve transmission, muscle contraction, and nutrient absorption. |
| Key Takeaways on Chloride | Chloride aids in fluid balance by helping to maintain charge neutrality. |
| Chloride channels | Play a role in regulating fluid secretion, such as the flow of pancreatic juice into the small intestine and the flow of water into mucus. |
| Potassium | The most abundant positively charged ion inside cells, under strict regulatory control, and helps maintain fluid balance. |
| Dehydration | Water loss from the body without adequate replacement. |
| Signs of dehydration | Thirst, dizziness, fainting, headaches, low blood pressure, fatigue. |
| Chronic dehydration | Increases risk for kidney and heart disease, and obesity. |
| Heat stroke | A life-threatening condition that occurs when the body temperature is greater than 105.1°F (40.6°C). |
| Blood pressure | The force of moving blood against arterial walls. |
| Desirable blood pressure range | Between 90/60 and 120/80 mmHg. |
| Hypertension | Scientific term for high blood pressure, defined as a sustained blood pressure of 140/90 mmHg or greater. |
| DASH diet | An eating plan that is low in saturated fat, cholesterol, and total fat, emphasizing fruits, vegetables, low-fat dairy, whole grains, fish, poultry, and nuts. |
| Benefits of DASH diet | Reduces sodium intake and increases potassium, calcium, and magnesium intake, positively affecting blood pressure. |
| Consequences of dehydration | Decreases blood volume and is a primary cause of heat stroke. |
| Salt sensitivity | About half of the population with hypertension and a quarter of those with normal blood pressure are considered to be salt-sensitive. |
| Determinants of salt sensitivity | Genetics, race, gender, body weight, and physical activity level. |
| Nutrient-dense beverages | Better choices for fluid intake; exception is plain water which contains few to no other nutrients. |
| Beverages and fullness | Beverages do not make you full; they satiate your thirst. |
| Caloric content of beverages | The fewer calories in a beverage, the better it is for your health. |
| Healthy kidneys | Capable of excreting up to one liter of excess water per hour. |
| Risk factors for cardiovascular disease | Hypertension is a risk factor, and reducing blood pressure decreases the risk of dying from a heart attack or stroke. |
| High sodium intake | Linked to an increase in blood pressure according to many large studies. |
| DASH-Sodium trial | Concluded that lower sodium intake is effective in decreasing blood pressure. |
| Beverage Consumption in the United States | In 2019, Americans consumed 34 billion gallons of refreshment beverages. |
| Blood Alcohol Concentration (BAC) | A measurement of the level of alcohol in the bloodstream, in terms of percentage; used to determine if an individual is legally intoxicated and driving while impaired. |
| Standard Drink | Defined as 12 ounces of beer, 5 ounces of wine, or 1½ ounces of hard liquor. |
| Alcoholic Liver Disease (ALD) | Liver problems linked to excessive alcohol intake. |
| Caffeine | Chemical derived from xanthine found in the seeds, leaves, and fruit of many plants, where it acts as a natural pesticide. |
| Low-Moderate Caffeine Intake | 130-300 milligrams per day. |
| Moderate Caffeine Intake | 200-300 milligrams per day. |
| High Caffeine Intake | 400 or more milligrams per day. |
| Excessive Alcohol Intake | Reduces the secretion of pancreatic juice and damages the lining of the gastrointestinal system. |
| Common Micronutrient Deficiencies in Alcoholics | Thiamine, Pyridoxine, Folate, Vitamin A, Magnesium, Calcium, Zinc. |
| Caffeine Acute Adverse Effects | Anxiety, Shakiness, Sleep deprivation. |
| Moderate Alcohol Intake | Defined as no more than one drink per day for women and no more than two drinks per day for men. |
| Health Benefits of Moderate Alcohol Intake | Includes reducing the risks of heart disease, metabolic syndrome, type 2 diabetes, and gallstones. |
| Caffeine Effects on the Body | Increased alertness and delay of fatigue and sleep. |
| Negative Effects of High Caffeine Intake | Linked to negative effects on heart health and increased cardiovascular disease. |
| Alcoholic Beverages Caloric Intake | Alcoholics typically replace calories from nutritious foods with alcohol consumption, sometimes getting 50 percent or more of their daily caloric intake from alcoholic beverages. |
| Caffeine and Type 2 Diabetes | Higher consumption of caffeine, in the form of coffee, reduces the risk for developing type 2 diabetes. |
| Caffeine and Parkinson's Disease | Evidence supports that higher consumption of caffeine reduces the risk for developing Parkinson's disease. |
| Alcohol Effects on the Brain | Excessive intake affects the Medulla, Cerebellum, Cerebral cortex, Hypothalamus and pituitary gland, Limbic system. |
| Alcohol and Nutrient Absorption | The impaired digestion and absorption of nutrients in alcoholics contributes to their characteristic 'skinniness' and multiple associated micronutrient deficiencies. |
Created by:
boringjen