Nutrition Lesson 10

Front 1

Water that is found inside cells

Back 1

intracellular water

Front 2

Water that is found outside the cells.

Back 2

extracellular water

Front 3

Extracellular water that is found in blood.

Back 3

intravascular water

Front 4

Extracellular water that is found in the fluid around cells.

Back 4

interstitial water

Front 5

Substances that break into ions in water and attract water.

Back 5

electrolytes

Front 6

The membrane (cell) that water crosses when the electrolyte concentration on one side is greater than on the other side.

Back 6

semipermeable membrane

Front 7

The buildup of fluid in interstitial spaces.

Back 7

edema

Front 8

The amount of water that comes into and is generated by out bodies equal to the amount of water that leaves our bodies.

Back 8

water balance

Front 9

The kind of loss of water that is removed from the body in the urine because we comprehend through our senses the fact that urination has taken place.

Back 9

sensible water

Front 10

Smaller quantities of water that are lost by feces, skin, and breath because we are less aware of it.

Back 10

insensible water loss

Front 11

Increase urine production.

Back 11

diuretics

Front 12

Results in the body obtaining water from interstitial and intracellular compartments because there is not enough fluid in the intravascular compartment to form urine.

Back 12

dehydration

Front 13

An excess of water with symptoms that include headache blurred vision, and seizures

Back 13

water intoxication

Front 14

Inorganic elements that cannot be broken down further using ordinary chemical procedures that the body uses to promote chemical reactions and to form body structures.

Back 14

minerals

Front 15

Required by the diet in quantities of more than 100mg/day(6)

Back 15

major minerals (potassium, chloride, calcium, phosphorus, magnesium, and sulfur)

Front 16

Minerals required in the diet in quantities of less than 100mg/day and the food content of them is based on the soil in which it is grown and in the loss or addition of minerals during processing.(9)

Back 16

trace minerals (iron, zinc, copper, selenium, iodine, fluoride, chromium, molybdenum, and manganese)

Front 17

The degree to which a nutrient is absorbed into, and is therefore available to, the body.

Back 17

bioavailability

Front 18

The abnormal, compulsive craving for and eating of nonfood substances.

Back 18

pica

Front 19

High blood pressure that may result from excess intakes of sodium and is greater than 90mm diastolic (between) and 140mm mercury systolic (pumping)

Back 19

hypertension

Front 20

The bone cells that support bone formation.

Back 20

osteoblasts

Front 21

the bone cells that favor breakdown of the bone network

Back 21

osteoclasts

Front 22

A condition that is a result of deficient intake and/or absorption of calcium.

Back 22

osteoporosis

Front 23

The iron in the hemoglobin and myoglobin of animal flesh. Good sources are meat, fish, and poultry.

Back 23

heme iron

Front 24

Iron that is found in vegetables, legumes, and grains, as well as in meat, fish, and poultry.

Back 24

nonheme iron

Front 25

The protein that iron is bound to after it is absorbed into the bloodstream.

Back 25

transferrin

Front 26

The intestinal cell where temporary storage of iron takes place when the body does not require it.

Back 26

ferritin

Front 27

The iron containing part of the red blood cell that carries oxygen to the cells and some carbon dioxide away from the cells.

Back 27

hemoglobin

Front 28

The iron containing protein that controls the rate of diffusion of oxygen from red blood cells into the muscle cells.

Back 28

Myoglobin

Front 29

Most of absorbed iron will be used to make? (2)

Back 29

hemoglobin and myoglobin

Front 30

A deficiency of iron which is characterized by a decrease in the color, number, and size of red blood cells and has symptoms such as pale skin and mucous membranes, fatigue, poor temperature regulation, difficult breathing, and spoon-shaped fingernails.

Back 30

microcytic anemia

Front 31

Iodine deficiency in an adult that results in an enlarged thyroid gland.

Back 31

goiter

Front 32

Substances in certain raw vegetables (turnips, rutabagas, cabbage, and cassava) that interfere with the formation of thyroid hormones.

Back 32

goitrogens

Front 33

Infants born to women who consume too little iodine will have stunted growth and irreversible mental retardation.

Back 33

cretinism

Front 34

The hard substance between cells in bones and teeth and is held in place by collagen.

Back 34

hydroxyapatite