Nutrition Test 4

Front 1

what percent of the body weight is water?

Back 1

50-70%

Front 2

how much water per day is recommended for men & women?

Back 2

9 cups for women, 13 cups for men

Front 3

what is the difference between intracellular and extracellular fluid?

Back 3

intracellular is within the cells, extracellular is outside the cells

Front 4

how much is in intracellular and extracellular?

Back 4

~25L as intracellular, ~17L as extracellular

Front 5

what is osmosis?

Back 5

water passes through some type of membrane to "even out" concentrations

Front 6

hydration

Back 6

don't rely on thirst mechanism, "being thirsty" is not an accurate indicator

Front 7

dehydration

Back 7

fluid conservation

Front 8

athletes?

Back 8

weigh before and after training session, consume 3 cups for every pound lost

Front 9

difference between major & trace minerals?

Back 9

major require greater than 100 mg/day, trace require less than 100 mg/day

Front 10

bioavailability

Back 10

amount absorbed and available

Front 11

what is the typical intake of sodium?

Back 11

4700 mg/day

Front 12

what is the function & source of potassium?

Back 12

can lower blood pressure, found in bananas

Front 13

what is the function and source of fluoride?

Back 13

helps prevent dental caries, cavities, found in toothpaste

Front 14

what is the function & sources of phosphorus?

Back 14

bone and tooth strength, found in dairy products, bakery products, meat, soft drinks, food additives

Front 15

function & sources of magnesium?

Back 15

enzyme reactions, potassium & calcium metabolism, proper nerve & cardiac functions, insulin release from the pancreas- sources are whole grains, vegetables, nuts, seeds

Front 16

where does sulfur primarily come from?

Back 16

protein

Front 17

characteristics of iron?

Back 17

found in very small amounts in every cell, hemoglobin in red blood cells transports oxygen and carbon dioxide

Front 18

iron deficient anemia

Back 18

most common form of anemia, decrease hemoglobin; decrease intake and stores, decrease RBC's and oxygen carrying capacity, highest risk in infants, vegans, runners, women, chronic blood loss

Front 19

sources of iron

Back 19

meat/seafood, whole grains, enriched bread, peas, beans

Front 20

what is the RDA of zinc?

Back 20

8 mg for adult female, 11 mg for adult male

Front 21

iodide deficiency

Back 21

thyroid gland enlarges (goiter), cretinism, stunting of fetal growth an mental development if mom has decreased intake

Front 22

function of chromium

Back 22

enhances insulin action

Front 23

function of manganese

Back 23

carb metabolism, enzyme cofactor, bone formation

Front 24

function of copper

Back 24

aids in iron metabolism

Front 25

function of selenium

Back 25

co-factor for antioxidant enzymes, works together with vitamin E, aids in cancer prevention

Front 26

energy in

Back 26

food we eat

Front 27

energy out

Back 27

basal metabolism, physical activity, thermic effect of food, thermogenesis

Front 28

basal metabolism

Back 28

amount of calories body uses when resting and awake in warm environment
things that can effect: height, weight, muscle, body temp., gender, age, hormones, nervous system activity, calorie intake, pregnancy, use of stimulants

Front 29

thermogenesis

Back 29

nonvoluntary physical activity

Front 30

bmi

Back 30

body mass index

Front 31

obesity

Back 31

excessive amount of body fat

Front 32

juvenile onset obesity

Back 32

develops in infancy or childhood, increased number of adipose cells, difficult to lose fat

Front 33

adult onset obesity

Back 33

develops in adulthood, fewer number of adipose cells and are larger

Front 34

rapid weight loss is from what?

Back 34

loss of water, muscle, glycogen

Front 35

how do you lose a pound in a week?

Back 35

1 lb. of body fat ~3500 kcals. eat ~500 kcals less per day

Front 36

treatment for underweight

Back 36

eat kcal and nutrient dense foods, encourage regular meals and snacks, increase portion size, strength training