UMass Amherst NUTRITN 130 - Fluid and Electrolytes (3 pages)

Previewing page 1 of 3 page document View the full content.
View Full Document

Fluid and Electrolytes



Previewing page 1 of actual document.

View the full content.
View Full Document
View Full Document

Fluid and Electrolytes

220 views

We discuss how fluid and electrolytes are so important to the body and nutrition.


Lecture number:
24
Pages:
3
Type:
Lecture Note
School:
University of Massachusetts Amherst
Course:
Nutritn 130 - Nutrition for a Healthy Lifestyle
Edition:
1

Unformatted text preview:

Nutrition 130 1st Edition Lecture 24 Nutrients Involved in Fluid and Electrolyte Balance Learning Objectives List the functions of water in our bodies Describe the functions of electrolytes in our bodies Identity the risks of over and under consumption of water and sodium and identify population most at risk for dehydration Identify dietary sources of sodium esp major sources Know the recommend intake AI and upper limit of sodium State the benefits The body is approximately 60 water Why do we need it o Transportation o Blood volume o Protects and lubricates joints o Body organs and tissues Fluid requirements o Thirst mechanism Hypothalamus command center for brain feel thirsty Risks of Over Under Consumption Too much o Rare o Dilution of sodium hyponatremia o Athletes who replace all fluid with water in hot weather Too little These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute o Dehydration o Vulnerable populations Elderly infants sick vomiting diarrhea o Extra care needed when Exercising Hot temperatures Pregnancy and breastfeeding Consuming alcohol Review Questions List the functions of fluid in the body What are the risks of overconsumption of water Who is at risk What are the risks of under consumption of water Who is at risk Electrolytes Substances that disassociates in solution into positively and negatively charged ions Functions of Electrolytes Regulates fluid balance Maintain normal blood pressure Nerve impulses and muscle contractions Nutrient transport o Nerve impulses Na and K o Muscle contraction Ca2 Sodium Recommended Intake 1500 mg day adequate intake AI 2300 mg day upper limit UL Avg US intake 3500 mg day Sources of Sodium in US food supply Food processing 77 Naturally occurring 12 At the table 6 During cooking 5 Food Bread 1oz o Sodium content 95 210mg Cheese pizza o 450 1200mg Wheat Chex 1 cup o 267mg Tomato Sauce 1 cup o 741mg Canned tomatoes o



View Full Document

Access the best Study Guides, Lecture Notes and Practice Exams

Loading Unlocking...
Login

Join to view Fluid and Electrolytes and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Fluid and Electrolytes and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?