Rachel HuffHUN1201Exam 3 Study GuideHUN1201 Exam III Study GuideChapter 14- Fuel/energy needs for Physical Activity (different intensities), during and post exercise- Heat Illnesses- What is body composition?- What are the benefits of physical activity? - Aspects of the FIT principle - Functions of waterChapters 8 and 7.5- Differences between water soluble, fat soluble vitamins, and minerals o For each know: absorption, function, deficiencies, RDA’s, AI’s, coenzymes, sources, toxicities- Vitamins and minerals that act in synergy/antagonistically in regards to absorption- What are micronutrients?- What coenzymes are involved in energy metabolism?Chapter 9- Body fluids and electrolytes (intracellular and extracellular ions, functions, regulatory effects, hormones that react to a decrease in fluids, osmosis, water loss, over hydration, dehydration)- Understand the Renin-Angiotensin system, what happens and what organs hormones etc. are involved o Specific roles of ADH, Renin, Angiotensin II, Aldosterone - Water content in body (what affects the amount)- Intracellular, extracellular fluids (predominant electrolytes, how electrolytes move through membrane, what occurs to fluid volume)Rachel HuffExam 3 study guideHUN1201CHAPTER 141. Physical activity refers to any movement produced by muscles that increase energy expenditure. There are different intensities of exercise that are determined by the amount of effort expended during the activity, or how difficult the activity is to perform. There are low- intensity activities, moderate- intensity activities, and vigorous intensity activities. For activities lasting about 3 to 15 seconds, creatine phosphate can be broken down in an anaerobic reaction to provide energy and support the regeneration of ATP. For activities lasting from 2 to 30 minutes, energy is produced from glycolysis. Glycolysis produces two ATP molecules for every glucose molecule broken down. Pyruvate is the finalend product of glycolysis. The further metabolism of pyruvate in the presence of adequate oxygen provides energy that lasts from 3 minutes to 4 hours. During this aerobic process, each molecule of glucose can yield 36 to 38 ATP molecules. 2. Heat illnesses occur when we exercise in the heat because our muscles and skin constantly fight for blood flow. Heat illnesses include heat syncope, heat cramps,heat exhaustion, and heatstroke. Heat syncope is dizziness that occurs when people stand for too long in the heat or when they stop suddenly after a race or stand suddenly from a lying position; results from blood pooling in the lower extremities. Heat cramps are muscle spasms that occur several hours after strenuous exercise; most often occur when sweat losses and fluid intakes are high, urine volume is low, and sodium intake is inadequate. Heat exhaustion is a heat illness that is characterized by excessive sweating, weakness, nausea, dizziness, headache, and difficulty concentrating. Unchecked heat exhaustion can lead to heatstroke. Heatstroke is a potentially fatal heat illness that is characterized by hot, dry skin, rapid heart rate, vomiting, diarrhea, and increase in body temperature greater than or equal to 104 degrees, hallucinations, and coma. 3. Body composition is the amount of bone, muscle, and fat tissue in the body4. Reduces the risk of heart disease, stroke, high blood pressure; Reduces the risk for obesity and type 2 diabetes; Reduces the risk for osteoporosis; May reduce the risk of colon cancer; Improves sleep patterns, immune function; Reduces anxiety and mental stress5. Frequency—number of activity sessions per week; Intensity—amount of effort expended or how difficult the activity is to perform; Time of activity—how long session lasts 6. Lubricant that bathes tissues and cells; Transportation of nutrients, hormones, waste products; Component of chemical reactions; Part of body tissues (proteinsand glycogen); Temperature regulation: evaporative coolingCHAPTER 8 AND 7.5 1. See chart2. Vitamins and minerals that act in absorption depends on their chemical form.Dietary iron: heme- only in meats and fish and poultry. Non-heme- plant and animal foods, iron-fortified foods, supplements.3. Vitamins and minerals that are needed in much smaller amounts that assist body functions such as energy metabolism and the formation and maintenance of healthy cells and tissues 4. Thiamin, riboflavin, vitamin B6, niacin, pantothenic acid, and biotin function primarily in energy metabolism; Folate and vitamin B12 function in cell regeneration and red blood cell synthesis CHAPTER 91. Body fluids: intracellular fluid is within the cell and extracellular fluid is outside the cell. Fluid composition of tissue varies by tissue type, gender, and age. Electrolytes are dissolved substances that disassociate in solution into electrically charged particles called ions. Intracellular fluids: potassium and phosphorus. Extracellular fluids: sodium and chloride. Functions of body fluids are: 1) dissolve and transport substances 2) Regulate blood volume and pressure 3) maintain body temperature. Hormones that react to a decrease in fluids- antidiuretic hormone ADH, renin, angiotensin II, and aldosterone. Water moves by OSMOSIS. 2. The renin-angiotensin system (RAS) or the renin-angiotensin-aldosterone system (RAAS) is a hormone system that regulates blood pressure and water (fluid) balance. ADH stimulates the kidneys to reabsorb water, reducing urine. Renin responds to decreasedblood pressure. Angiotensin II increases blood pressure. And aldosterone signals the kidneys to retain sodium and chloride. 3. Fluid balance: sensible water loss is the obvious- urine and sweat. Insensible water loss is not obvious and this can be the skin (not sweating) and the lungs during exhalation. Significant loss is from illness, exercise, high altitude, pregnancy, breastfeeding, and diuretics. 4. Intracellular fluids (within the body) are potassium and phosphorus. Extracellular fluids (outside the body) are sodium and chloride. Sodium lowers the volume of water. Potassium maintains fluid balance. 5.Vitamins and minerals Water/fat solubleAbsorptionFunction Deficiencies Sources Toxicities THIAMIN Water solubleCoenzyme forcarb and amino acid metabolismnone Pork, fortified cereals, enriched rice, tuna, legumesberiberi- fatigue,apathy, decreasememory, muscleweaknessRIBOFLAVIN Water soluble Coenzyme forcarbs and fat metabolismariboflavinosis- strep symptoms, anemiaBeef, liver, shrimp, dairy,
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