Term
|
Definition
| salts that dissolve in water and separate |
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Term
| Two agents that act on kidneys to retain water |
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Definition
| Aldosterone (from adrenal glands) and antidiuretic hormone (ADH) (from pituitary glands) |
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Term
| Characteristics of electrolytes (2) |
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Definition
1. Attract water
2. Create osmotic pressure |
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Term
| Most abundant mineral in body? |
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Definition
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Term
| 1% of calcium consumed is dissolved in the blood for: (2) |
|
Definition
| blood clotting, blood pressure regulation |
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Term
| Dietary sources of calcium |
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Definition
| broccoli, fortified orange juice, fish with bones (sardines) |
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Term
| Blood calcium is maintained at the expense of what? |
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Definition
|
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Term
| Body's reaction to blood calcium being too low (3) |
|
Definition
1- intestines absorb more calcium
2- bones release more calcium
3- kidneys excrete less calium |
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|
Term
| What does your calcium balance depend on? |
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Definition
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Term
| 2 forms of calcium deficiency; describe |
|
Definition
Osteoperosis- porous and fragile bones
Rickets- childhood form of osteoperosis |
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Term
| 4 Ways to decrease bone loss |
|
Definition
1. Exercise
2. Get adequate calcium
3. Get adequate vitamin D
4. Take estrogen replacement (post-menopausal) |
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Term
| At what age does bone mass peak? |
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Definition
|
|
Term
| What happens after the age of bone mass peak? |
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Definition
| You can only prevent loss of bone mass, you cannot add to it. |
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Term
| 2 Main functions of phosphorous |
|
Definition
1. Bone & teeth structure
2. Major buffer |
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|
Term
| Dietary sources of phosphorous |
|
Definition
|
|
Term
| Effect of high phosphorous intake (i.e. from soft drinks) |
|
Definition
| Decreases calcium absorption |
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|
Term
| 3 Major functions of magnesium |
|
Definition
1. Important to enzymes
2. ATP metabolism
3. Prevents dental caries |
|
|
Term
| Dietary sources of magnesium |
|
Definition
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|
Term
|
Definition
|
|
Term
| Major Functions of sodium |
|
Definition
1. Principle cation outside cell
2. If you are salt sensitive, it increases the risk of hypertension |
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|
Term
| Dietary sources of sodium |
|
Definition
| processed foods, (about 75% of our intake) |
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Term
|
Definition
| NOT recommended for endurance; use sports drinks instead |
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Term
|
Definition
| principle cations within body cells |
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|
Term
| Dietary sources of potassium |
|
Definition
| FRESH fruits and vegetables |
|
|
Term
| Functions of Chloride (3) |
|
Definition
1. Major anion outside the cells
2. Fluid and electrolyte balance
3. Hydochloric acid in stomach |
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Term
|
Definition
|
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Term
|
Definition
|
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Term
|
Definition
1. Part of other compounds
2. "Bridges in proteins, stabilizes shape |
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|
Term
| World's major source of iodine |
|
Definition
|
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Term
|
Definition
| Part of hemoglobin and myoglobin (carry and release oxygen |
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|
Term
|
Definition
1. non-heme: found in plant and animal foods; poor absoption
2. heme: found in animal foods, better absorbed than non-heme |
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|
Term
| Factors than increase iron absorption |
|
Definition
1. vitamin c
2. pregnancy, childhood |
|
|
Term
| Factors that decrease iron absorption |
|
Definition
1. tannic acid (in tea and coffee)
2. calcium in milk |
|
|
Term
| What is the most common genetic disorder in the US? |
|
Definition
| Hemochromatosis- caused by iron absorption overload; causes liver damage and infections |
|
|
Term
| Leading cause of accidental poisoning in kids? |
|
Definition
| Iron poisoning; children accidentally taking iron pills |
|
|
Term
|
Definition
1. Taste perception
2. DNA/RNA
3. Wound healing
4. Sperm development |
|
|
Term
|
Definition
1. Antioxidant
2. Makes thyroid hormone active |
|
|
Term
| Main function of fluoride |
|
Definition
| Forms crystal structure of teeth |
|
|
Term
|
Definition
| Dental caries; most widespread health problem |
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|
Term
|
Definition
|
|
Term
| Functions of chromium (2) |
|
Definition
1. Facilitate glucose uptake into cells
2. Do NOT help to lose fat; but does help with diabetes |
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Term
|
Definition
|
|
Term
| What is a foodborne illness? |
|
Definition
Illness transmitted to humans through food and water caused by an infectious agent
*this is also called food poisoning |
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|
Term
| "Error in commercial setting" is the cause for what percent of foodborne illnesses |
|
Definition
|
|
Term
| 2 ways microorganisms cause foodborne illness |
|
Definition
1. infection: microbes multiply and infect tissues
2. intoxication: toxins released as bacteria multiply |
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|
Term
| At-risk groups for food poisoning (4) |
|
Definition
pregnant women
children
elderly
those with weakened immunity |
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|
Term
| Foods most likely to make people sick: |
|
Definition
-high moisture/high nutrient foods
-chopped or ground foods |
|
|
Term
| List of foods most likely to make people sick: |
|
Definition
| meats & poultry, eggs, seafood, fruits & vegetables, picnics and lunch bags, honey |
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|
Term
| Precautions for meats & poultry |
|
Definition
| cook thoroughly (use a thermometer) |
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|
Term
|
Definition
|
|
Term
|
Definition
| Only safe when completely cooked |
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|
Term
| Precautions for fruits and vegetables |
|
Definition
|
|
Term
| Precautions for picnics and lunch bags |
|
Definition
| keep cold with cold-packs |
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Term
|
Definition
| May contain dormant microbes; VERY dangerous for infants |
|
|
Term
|
Definition
| heating of milk to kill germs |
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|
Term
| Hazard Analysis and Critical Control Point |
|
Definition
| identifies points of contaimination; implements controls to prevent illness; safe canning and packaging |
|
|
Term
| Food provides these three ideal conditions for bacteria: |
|
Definition
1- warmth (40-140 degrees)
2- moisture
3- nutrients |
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|
Term
| To be safe in the kitchen: |
|
Definition
1: Keep hot foods hot (above140 degrees)
2: Keep cold foods cold (below 40 degrees)
3: Keep raw foods separate
4: Keep your hands and kitchen clean |
|
|
Term
| Temperature Danger Zone for food: |
|
Definition
40-140 degrees
(cannot stay in TDZ for more than 4 hrs) |
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