Fundamentals of Human Nutrition, Dietetics, and Water Balance

Flashcards reviewing key concepts, figures, quantitative values, and terminology from Lecture 1 (Introduction to Human Nutrition and Dietetics) and Chapter 2 (Water).

According to the lecture notes, what are the three essential requirements for human life and their respective survival durations in their absence?

The three essentials for life are Food (survival for about a month), Water (survival for a few days only), and Air (survival for a few minutes).

What percentage of water is contained in human fatty tissues, bones, and striated muscles?

Fatty tissues contain 20% water, bones contain 26% water, and striated muscles contain 75% water.

How is water distributed between the intracellular and extracellular fluid compartments in the human body?

Approximately 55% of body water is held inside cells as intracellular fluid, while 45% is in extracellular fluid (with about 7.5% of total body water in the bloodstream forming part of the extracellular fluid).

How much water is produced in the human body by the metabolic oxidation of one gram of carbohydrates, fat, and proteins?

Oxidation of 1 gram of carbohydrates produces 0.6 mL of water, 1 gram of fat produces 1.07 mL of water, and 1 gram of protein produces 0.41 mL of water.

What are the primary routes and daily volumes of water loss from the human body under normal conditions?

Water loss occurs via Lungs/respiration (almost 400 mL/day), Skin (at least 400 mL/day from insensible perspiration and sweat), Digestive tract/faeces (100 to 200 mL/day), and Kidneys/urine (1000 to 2000 mL/day out of 180 L filtered daily).

Based on the hormonal water conservation diagram, how do antidiuretic hormone (ADH) and aldosterone differ in their mechanisms and primary targets?

ADH is released from the posterior pituitary and directly conserves water by adding aquaporin-2 water channels to kidney collecting ducts. Aldosterone is secreted by the adrenal cortex (via RAAS) and conserves sodium by making kidney tubules reabsorb sodium, which water retention then passively follows.

What are the physiological effects of 2 L, 4 L, and 8 L water loss in adults?

A loss of 2 L is relatively harmless (though it may contribute to confusion in the elderly), a loss of more than 4 L causes water withdrawal from cells resulting in weakness and collapse, and few people survive a loss of more than 8 L.

What defines water intoxication and what clinical symptoms can it cause?

Water intoxication occurs when body water content increases without a proportional increase in electrolytes, leading to nausea, headache, in-coordination of movements, and muscular cramps.

According to WHO standards, what microbiological count defines drinking water as safe?

Water with a total count of 100 bacteria per mL and an average of 3 coliforms per 100 mL is considered safe.

How are hard water and soft water differentiated by total hardness, and what are their respective health effects?

Hard water has Total Suspended Solids (TSS) over 100 mg/L and provides calcium (associated with lower mortality from heart disease). Soft water has less than 50 mg/L total hardness, is more acidic, and tends to dissolve lead and other unwanted trace elements from pipes.

What is the general rule of thumb for daily dietary water requirement relative to energy expenditure?

1 mL of water is required for each 1 kcal of energy expended (or about 2,500 mL per day for a person consuming 2,500 kcal).

Who is the instructor for FST-303 and what is his Web of Science H-index?

Dr. Ali Imran, Associate Professor (Tenured) at Government College University Faisalabad, with a Web of Science H-index of 35.

What are the six sequential steps defining nutrition as a physiological process?

1. INGEST (Food enters the body), 2. DIGEST (Food is broken down), 3. ABSORB (Nutrients cross into circulation), 4. TRANSPORT (Nutrients reach tissues), 5. UTILIZE (Cells use or store nutrients), and 6. EXCRETE (End-products are removed).

How many total chemical substances, total nutrients, and essential nutrients are contained in a daily human diet?

A daily diet contains as many as 100,000 substances, only 300 nutrients, and 45 essential nutrients.

What is the average chemical composition of the human body by percentage?

Water 63%, Proteins 17%, Lipids 12%, Mineral elements 7%, and Carbohydrates 1%.

What are the standard physiological energy values per gram for carbohydrates, proteins, and fats?

Carbohydrates provide $4\,\text{kcal/g}$, proteins provide $4\,\text{kcal/g}$, and fats provide $9\,\text{kcal/g}$.

What are the six basic diet-planning principles?

1. Adequacy, 2. Balance, 3. Kcalorie (energy) control, 4. Nutrient density, 5. Moderation, and 6. Variety.

What are the three structural components of a whole grain kernel shown in the diagram and their nutritional characteristics?

1. Bran (contains fibre, minerals, B vitamins, and phenolic compounds), 2. Endosperm (contains starch and storage proteins; largest part of kernel), and 3. Germ (contains lipids, vitamin E, B vitamins, and bioactive compounds).

What are the recommended food group proportions on the USDA MyPlate graphic?

MyPlate is divided into approximately 30 percent grains, 30 percent vegetables, 20 percent fruits, and 20 percent protein, accompanied by a smaller side circle representing dairy.

What six major food groups are emphasized in Pakistan's dietary guidance?

1. Cereals, 2. Meat & pulses, 3. Dairy, 4. Vegetables, 5. Fruits, and 6. Fats & sugars (or Fats, oils, nuts, and seeds).

What are the two major protein fractions in bovine milk and their approximate percentage contributions?

Casein (approximately 80%) and Whey (approximately 20%).

Which two polyunsaturated fatty acids are essential for humans and what food sources supply them?

Linoleic acid (Omega-6, sourced from sunflower, corn, soybean oils, and seeds) and Alpha-linolenic acid (ALA, Omega-3, sourced from flaxseed, chia, walnut, and canola).

What are the three clinical forms of acute malnutrition and their defining symptoms?

1. Marasmus: severe weight loss or wasting without oedema; 2. Kwashiorkor: bloated appearance due to water retention (bi-lateral oedema); 3. Marasmic-kwashiorkor: a combination of both wasting and bi-lateral oedema.

How do Marasmus and Kwashiorkor differ in terms of peak onset age and primary etiology?

Marasmus occurrence increases prior to age 1 due to severe energy and protein deficiency (inadequate energy intake in all forms). Kwashiorkor occurrence increases after 18 months of age due to severe protein deficiency with adequate energy intake.

What is 'hidden hunger', and what proportion of the population in developing countries is affected?

Hidden hunger is micronutrient deficiency (intake/absorption of vitamins and minerals like iron, zinc, vitamin A, iodine is too low). It affects 1 out of 3 people in developing countries.

According to the lecture transcript, what are the estimated numbers of people affected and major health impacts of Iron, Vitamin A, and Iodine deficiencies?

Iron deficiency affects ~1.6–2 billion people (causes anemia, maternal mortality, reduced productivity); Vitamin A deficiency affects ~190 million preschool children (causes blindness and child mortality); Iodine deficiency puts ~2 billion at risk (causes goiter and reduces IQ by 10–15 points).

What are the 'Six P's' that predispose populations to malnutrition as shown in the determinants diagram?

1. Production, 2. Preservation, 3. Population, 4. Poverty, 5. Politics, and 6. Pathology.

Which specific immune cell types and proteins comprise the third line (adaptive) defense system?

B-cells (which produce immunoglobulins/antibodies: IgM, IgG, IgA) and T-cells (Helper TH1/TH2, Cytotoxic Killer K, and Regulatory T-regs).

What are the recommended budget allocation percentages across food groups in meal planning?

20% on cereals/cereal products, 20% on fruits and vegetables, 25% on meat/fish/poultry/legumes/pulses, 20% on milk/milk products, and 15% on fats and sweets.

What are the precise gram conversions for 1 ounce, 3.75 ounces, and 16 ounces (1 pound) given in the lecture notes?

1 ounce = 30 grams (or 28.3 grams detailed), 3.75 ounces = 100 grams, and 16 ounces (1 pound) = 450 grams.