Nutrition Unit 5

Amount of water in the body by intake and output. Food, drink, and metabolism-produced (breakdown bi-product of carbs, proteins, and lipids to make ATP). Evaporation, sweat, urine, and feces.

Thirst ( not completely reliable)

Water loss in urine. Pituitary gland signals the kidney to reabsorb water into the blood. Decrease water you excrete, conserve.

• • A medium for and participant in metabolic reactions, helps regulate acid-base balance, transports nutrients and wastes, provides protection, and helps regulate body temperature(thermoregulation) heat is released from the breakdown of carbs, lipids, and protein, to get ATP, sweat evaporates from the skin to cooldown, breakdown of starch and glucose, helps chemical reactions in digestion, cusion, lubricant, surface tension in lungs, cleansing agent.

Athletes, older adults, infants. Thirst, headache, fatigue, loss of appetite, dry eyes and mouth, and dark-colored urine. Affected physical and cognitive performance. Nausea, difficulty concentrating, confusion, and disorientation. Lose 2% of body water

Hyponatremia, the concentration of sodium in the blood drops. Water moves out of the blood vessels and into the tissues by osmosis, causing them to swell. Swelling in the brain can cause disorientation, convulsions, coma, and death. in coordination, dizziness, muscle weakness, more/faster than you can excrete.

3.7 men, 2.7 women L/d

2 cups per lb of body weight lost

A substance that increases the amount of urine passed by the body.

Maybe. Tap water is regulated by the Environmental Protection Agency, and bottled water by the FDA. Tap must be filtered and disinfected.

A mineral required in the diet in an amount greater than 100 mg/day or present in the body in an amount greater than 0.01% of body weight. Sodium, potassium, chloride, calcium, phosphorus, magnesium, and sulfur. Electrolytes and bone health.

A mineral required in the diet in an amount of 100 mg or less per day or present in the body in an amount of 0.01% or less of body weight. Iron, copper, zinc, selenium, iodine, chromium, fluoride, manganese, molybdenum, and others.

• The extent to which the body can absorb and use a nutrient.

• Animal products, yeast leavened foods.

• Phyrates in plants, tannins, oxalates, and fiber bind minerals in the GI tract and reduce absorption.