Nutrition Exam 2 Water 1 Essential 2 Noncaloric 3 Makes 60 of the content in our body a Blood 83 b Brain 80 c Lung 80 d Fat tissue 10 e Bone 22 4 Factors effecting water 5 Functions a Traffic nutrients in the body b Solvent for water soluble nutrients c Medium for chemical reactions in cells d Cleansing agent e Lubricant for many organs f Coolant in temperature regulation 6 Water balance Input food a b Drinking c Output excretion d Evaporation e And respiration 7 How much water should we consume Individuals may vary a DRI 13 cups for men 9 cups for women b c Other factors mat affect d Bottled water Is it better i No evidence of bottled water benefits ii The plastic may be harmful 8 Fluid of electrolytes a Water crosses the cell membrane and freely follows salts b Cells control of minerals via ion channels c Regulate fluids in different body compartments 9 Homeostasis oh pH is tightly controlled a Extracellular fluid 10 Minerals a Essential b Inorganic c Non energy yielding d Micronutrient e Some are toxic in large levels f Trace minerals g Indestructible 11 ESSENTIAL MINERAL TABLES 12 Most abundant a Calcium b Phosphorus c Potassium d Sulfur e Etc 13 Calcium a Integral part of teeth and bone 14 Calcium homeostasis a Regulated By Vit D i 1 sun activation ii Parathyroid and calcitonin iii Bone 1 Dynamic 2 70 minerals 3 22 proteins 4 osteoporosis major calcium lack in bone low bone density a b deterioration of bone structure c creates fragile bones d silent disease 5 other minerals in bone a phosphorus i 85 is in bone ii part of DNA and RNA and cell membranes b magnesium c fluoride i 60 of body mg is bone ii assists numerous enzymes fourapatitw i component of teeth ii iii stabilizes bone iv resistant to decay d sodium i electrolyte balance system ii major cat ion iii maintains acid base balance iv muscle contraction and nerve transmission v SEE RDI OF SODIUM CHART vi Hypertension 1 High blood pressure CVD and stroke 2 2 3 times more intake then needed by the USA 3 Reduce sodium in diet 4 Source of sodium in US diet provide 10 15 of sodium for 75 processed food e Potassium Inside cell i ii Maintain fluid and electrolyte balance iii Muscle contraction in the heart iv Low intake relates to blood pressure v Most fruits and veritable contain bananas potato s avocado f Chloride i Major anion ii Form salts iii And make hydrochloric acids g Trace minerals i 100mg ii daily recommended amt is already set up iii has not been tested yet h iron transports oxygen in blood i make hemoglobin and myoglobin ii iii cofactor for enzymes iv prooxidant v 2 types 1 heme iron abundant in the meat 2 non heme iron fruits and veggies 40 60 vi availability 1 heme 18 20 2 noniron 5 vii factors effecting iron absorption 1 vit C 2 MPF 3 Tannin 4 Phylates viii Anemia 1 1 6 Billion people have it 2 major micronutrient deficiency 3 infants and women during reproductive years ix toxicity 1 hemochromatosis 2 fatal accidental poison in in US children i iodine thyroid hormone T3 and T4 i ii metabolism iii deficiency 200 million worldwide iv goiter v and cretinism vi sources seaweed iodized salt vii half tsp DRI j Zinc k Selenium i Cofactor for 100 enzymes and a component in DNA binding proteins ii Breaks down phylate in wheat which impair zinc absorption i Antioxidative ii Needed for thyroid hormone synthesis iii Possible for role in preventing heart disease 6 CHANGES OF BONE MASS DURING HUMAN LIFETIME iv 1000mg 1200 mg is the source needed LOOK AT SOURCES OF Ca v Small intestine vi Kidney Lecture 1 Energy balance a Delta in Energy stores energy in energy out b Energy in comes from macronutrients comes from food and beverages we consume c Energy out two components i Basal metabolism 1 The cast of staying alive 2 Measured in first thing in the morning before waking up 3 Reflects differences and age and sex as well a lean body mass 4 Age gender 5 Height 6 Growth 7 Fever 8 Body composition 9 Malnutrition 10 thyroxine ii Voluntary activity iii Thermic effect of food 1 Cost of digestion and absorption of food 2 Typical 5 7 of total daily caloric intake 3 Released as heat a Not useful for any other body functions 2 Obesity a 67 are obese or overweight US adults b 34 obese c 18 adolescents 12 19 overweight d 15 children 6 11 are overweight e 11 children 2 5 are overweight 3 glucose is stored as glycogen 4 store fat extract from food and incorporate into body 5 Fasting a Person draws on stores fasting b Start starving take apart the body s glycogen and muscle 6 CONVERT LBS TO KG a 2 2LBS KG b MULTIPLY KG BY THE KCALS 7 This will vary because a Testosterone increase metabolic weight b Favors lean body mass c Anabolic steroids are drugs of abuse d Limited estrogen e BMR derives from lean tissue f Cost of physical activity is higher when muscle mass is great 8 Physical activity a Can vary appreciably b Constitius from 35 75 or more of total energy requirement c IN WOMEN AND IN MEN CALCULATE THE ACTIVITY LEVEL 9 How is obesity defined a Weight for height 120 b Body mass index 30 i Weight kg ht squared meters ii Weight lb x 703 ht 2 in c 18 9 UNERWEIGHT d 18 9 24 9 NORMAL e 25 29 9 OVERWEIGHT f 30 0 34 9 GRADE 1 OBESITY g 35 39 9 GRADE 2 OBESITY h 40 0 GRADE 3 OBESITY 10 Why does being obese matter a Mortality curve b Hypertension c Heart disease d Diabetes e Hernias f Flat feet g Sleep apnea h Some cancers i High accident rate j Arthritis Last Lecture before Exam 1 Fat mass 2 Free mass muscle a Male 12 20 fat mass b Female 20 30 fat mass of total body weight 3 Anthropometry a Height weight b Skinfold thickness c Circumfences waist upper arms 4 Densitometry a Underwater weighing b Air displacement by plethysmorgrophy 5 Bioelectrical impedance analysis a Resistance charge fat mass 6 Waist circumference a Android potbelly seen in men b Gynoid extra fat on hips usually in women 7 Metabolic cause of obesity a Hunger satiety pathways b Hormones enzymes i Ghrelin longer you go without eating the higher the concentration will be ii Leptin made in white adipose tissue Controls eating iii Lipoprotein lipase enzyme iv Insulin insulin resistance is a hallmark of obesity a Twins that were separated have the same obesity rate therefor c Fat cell number 8 Genetic causes of obesity having a link to obesity 9 Inactivity a 25 of adults 10 caloric beverage consumption 11 portion sizes How do we control obesity 1 diet modification a one lb fat is 3 500 kcals b energy deficit of 500 kcal day i 1 lb lost …
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