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UW-Madison NUTRSCI 132 - Water and Electrolytes

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NUTR SCI 132 Lecture 24 Outline of Last Lecture I. Eating Disorder ResourcesII. Exercise Dietary Recommendationsa. Compositionb. TimingIII. Water and ElectrolytesOutline of Current Lecture I. Watera. Maintain Fluid Balanceb. Absorptionc. Osmosisd. ExcretionII. Electrolytesa. Chlorideb. Potassiumc. Sodiumi. Blood PressureCurrent LectureI. Watera. Maintain Fluid Balancei. Thirst1. When you’ve lost <1% of BW2. Not always reliablea. Illnessb. Elderlyc. Hot Weather ExerciseThese 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.b. Absorptioni. No digestionii. 80% - small digestion1. Rest – large intestineiii. Distribution1. Intracellular compartmenta. Within cells2. Extracellular fluida. Bloodb. Interstitial fluidc. Tearsd. Synovial fluide. GI trackc. Osmosisi. Water follows salt1. Positive/negative force attractionsii. Def: movement of water from an area of low solute concentration to an area of high solute concentration through a membraneiii. Osmotic pressure1. Causes fluid shifts2. Pump minerals to maintain volumesd. Excretioni. Major Sources1. Kidneys (urine02. GI tract (feces)3. Skin (sweat)4. Skin and Lungs (insensible losses)ii. Typical losses1. Averagea. 2-3 Liters/day2. Varies greatly!a. Activity, temperature, humidityII. Electrolytesa. Chloridei. Major negative ionii. Functions1. Acid-base balance2. Fluid Balance3. Stomach acidiii. Major source1. Salt (NaCl)b. Potassiumi. Positive ion1. Intracellularii. Functions1. Nerves2. Maintains heartbeat iii. Loss1. Diuretics2. Diarrhea3. Profuse sweating4. Purging (vomiting, laxatives, diuretics)iv. Sources1. Fruits and Vegetablesc. Sodiumi. Positive ion1. Extracellularii. Functions1. Nerves2. Muscle contractioniii. Excess Intake1. Etiologya. Thirstb. Drink Waterc. Dilutes Nad. Kidneyse. Urinef. Excrete water and Na2. High Blood pressure (Hypertension)a. Systolic/diastolic = contraction/between contractionsb. High: more than 140/90c. Atherosclerosisd. Congestive Heart Failurei. Heart wears oute. Populationsi. BP increases with Increased Na Intakef. Individualsi. Salt sensitivity variesg. Moderation3. Dietary Approaches to stop Hypertensiona. Control: 4 F/V, ½ dairyi. K, Mg, Ca – 25%b. F/V: 8.5 F/Vi. K, Mg – 75%ii. Decreased BP by 7/3 (140/90 >> 133/37)c. Combination: 10 F/V, 2.7 dairyi. K, Mg, Ca 75%ii. Decreased BP by 11/6 (140/90 >> 129/84)III. Dehydrationa. Infant diarrheai. Depletes water and electrolytesii. Unsanitary wateriii. Oral rehydration therapyb. Hot weather exercisei. Thirst not reliableii. Losses 1-3 Liters/houriii. Heat stroke 1. Dehydration2. Overheating3. Kidney Failure4.


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