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NFSC100Study Guide 2Questions To PonderPart 3Water60% of body’s weightMedium for body’s traffic of nutrients and waste cleansing agentTemperature regulationLubricant, cushion for jointsMedium for chemical reactions in the bodyIndividual needs may vary (humidity, altitude, activity level, etc)DRI recommends 13 cups for a man and 9 cups for a woman (per day)MineralsInorganic  do not contain carbonMay contain an electrical chargeNon-caloricBody Fluids and MineralsWater crosses cell membranes freely and follows saltsMajor minerals from salts that dissolve into ions are called electrolytesCells control the passing of minerals across the membranes to regulate fluid balance in the different body compartmentsSodiumFunctionsBalances body’s fluid and electrolyte systemMajor extracellular cationHelps maintain acid-base balanceEssential to muscle contraction and nerve transmissionProblemsMost people consume 2 or 3 times more then neededRelated to high BP, stroke and heart diseaseProblem nutrient in the USSourcesPrepared foods, lunch meats, fast foods, cheesePotassiumFunctionsMajor intracellular cationImportant in muscle contradiction (especially heart)Low intakes related to high BPSourcesBananas, spinach, cantaloupe, almondsCalcium- most abundant in the bodyFunctionsIntergral part of bone structureServes as a bank that can release Ca to the body fluids if the slightest drop in blood concentration occursSourcesMilk, sardines, tofu, turnip greens, cheddar cheeseIronFunctionsTransports oxygen in the bloodCofactor for enzymes (zinc and copper)Prooxidant very dangerous at high levelsHeme Iron- complexed with a protein, this is the form of iron found in animal productsNon-heme Iron- elemental iron, not complexed with a protein in plants and supplementsIron DeficiencyAnemia major micronutrient deficiency in US and worldwide, in infants and children, and women during reproductive yearsSourcesClams, spinach, enriched cereal, navy beans, beef steakZincFunctionsCofactor for ~100 enzymesEssential component of hundreds of DNA binding proteinsLeavening bread impairs zinc absorption (and fiber)SourcesSeafood, meats, milk, enriched


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UMD NFSC 100 - Study Guide 2

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