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Exam 2 Review

by: Morgan Mechelke
Morgan Mechelke
GPA 3.76
Nutrition, Current Concepts and Controversies-Honors
Dale Brigham,Jo Britt-Rankin

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About this Document

Here's what you'll need to review for this coming exam that covers chapters 7-10.
Nutrition, Current Concepts and Controversies-Honors
Dale Brigham,Jo Britt-Rankin
Study Guide
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This 4 page Study Guide was uploaded by Morgan Mechelke on Saturday October 17, 2015. The Study Guide belongs to NEP 1034H - 01 at University of Missouri - Columbia taught by Dale Brigham,Jo Britt-Rankin in Fall 2015. Since its upload, it has received 75 views. For similar materials see Nutrition, Current Concepts and Controversies-Honors in Nutrition and Food Sciences at University of Missouri - Columbia.

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Date Created: 10/17/15
EXAM 2 REVIEW chapters 710 CH 7 VITAMINS O O o o Vit A o Vit Vit Vit OOUOXOITI Vit O O O O Folate O vitamin essential nutrients do NOT provide energy calories fatsoluble vitamins A D E K more likely to be toxic than watersoluble vit some function as antioxidants neutralize free radicals free radicals unstable oxygencontaining molecules that damage the cells too little gt night blindness prolonged deficiency gt xerophthalmia antioxidant protects cell membranes blood klotting made in the body w help of sunlight active form acts as hormone regulating calcium and phosphorous bone minerals too little gt rickets in children osteomalacia rickets equivalent but for adults osteoporosis inadequate calcium and vit D intake BandC watersoluble B vit coenzymes thiamin B1 too little beriberi Niacin B3 pellagra niacin deficiency gt dermatitis diarrhea dementia death vit B12 I requires intrinsic factor protein made in stomach to be absorbed pernicious anemia can t absorb B12 I only found in animal foods Vit C ascorbic acid prevents scurvy coenzyme gt make collagen antioxidant helps absorption of nonheme iron from plant foods deficiency during pregnancy gt neural tube birth defects Those whose needs aren t met from diet should take supplements to have adequate intake CH 8 MINERALS AND WATER water the most abundant substance in your body universal solvent and transport medium 0 avg healthy adult 60 percent water intracellular fluids inside cells extracellular fluids interstitial fluid between cells and fluid in the blood electrolytes minerals that help maintain fluid balance medium for chemical reactions main component of blood helps transport oxygen nutrients hormones to cells 0 maintain body temperature 0 lubricant o protective cushion hyponatremia too little sodium in the blood caused by overconsumption of water 0000 Sodium electrolyte charged ion in blood and the fluid surrounding cells functions chief role gt regulation of fluid balance transport substances across cell membranes most sodium that Americans consume is from processed foods Potassium functions fluid balance muscle contraction food sources fruits and vegetables Calcium lron most abundant mineral in body functions strong bones teeth peak bone mass occurs in early adulthood twenties heme iron from animal sources part of hemoglobin and myoglobin nonheme iron in plant foods not as easily absorbed do to phytates o Vit C and eating meat with veggies increases absorption of nonheme deficiency is most common nutritional disorder in the world hemochromatosis can cause iron overload a genetic disorder Selenium part of selenoproteins many are enzymes functions antioxidants food sources meat seafood plants amount varies depending on soil content deficiency gt Keshan disease damages the heart


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