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Nutrition Key Concepts

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Terms in this set (17)

  • Relationship between electrolyte concentration and water movement

    Water moves across cell membranes by osmosis from areas of low electrolyte concentration to high electrolyte concentration, affecting cell volume and function.

  • Order of bone development processes and timing

    Bone development starts with ossification, beginning in the fetal stage, followed by growth and remodeling throughout life.

  • Definition of pro-vitamin

    A pro-vitamin is a substance that the body can convert into an active vitamin, such as beta-carotene converting to vitamin A.

  • Definition of dehydration

    Dehydration is the excessive loss of body water, leading to impaired physiological functions and symptoms like thirst and dry mouth.

  • Definition of heat stroke

    Heat stroke is a severe heat illness where the body's temperature regulation fails, causing dangerously high body temperature and potential organ damage.

  • Definition of heat cramps

    Heat cramps are painful muscle spasms caused by electrolyte imbalances due to excessive sweating during heat exposure.

  • Definition of heat exhaustion

    Heat exhaustion is a heat-related illness with symptoms like heavy sweating, weakness, and dizziness, caused by fluid and electrolyte loss.

  • Concerns about energy drinks

    Energy drinks often contain high caffeine and sugar levels, which can cause dehydration, increased heart rate, and other health risks.

  • Problems associated with hypercalcemia

    Hypercalcemia can cause kidney stones, bone pain, fatigue, and impaired heart and brain function.

  • Functions of water in the body

    Water regulates temperature, transports nutrients, removes waste, lubricates joints, and supports cellular functions.

  • Role of sweating in the body

    Sweating helps cool the body by releasing heat through evaporation of water from the skin.

  • Antioxidant vitamins

    Vitamins C, E, and beta-carotene act as antioxidants that protect cells from damage by free radicals.

  • Factors that increase cancer risk

    Smoking, excessive alcohol, poor diet, obesity, and UV exposure increase cancer risk.

  • Factors that decrease cancer risk

    High intake of fruits, vegetables, fiber, regular exercise, and avoiding tobacco reduce cancer risk.

  • Heme vs non-heme iron sources

    Heme iron comes from animal products and is absorbed better; non-heme iron comes from plants and is less efficiently absorbed.

  • Thirst mechanism

    The thirst mechanism is triggered by increased blood osmolarity or decreased blood volume, prompting fluid intake.

  • Maintaining normal blood pressure through diet

    Consume low sodium, adequate potassium, calcium, and magnesium, and maintain a balanced diet to support normal blood pressure.