Nutrition Exam II

Intracellular fluid

fluid found within cells

Extracellular fluid

intravascular and interstitial fluid

Osmosis

the movement of water across a semipermeable membrane from a region of lower solute concentration to a region of higher solute concentration.

Sodium-potassium pump

3Na+ out & 2K+ in

Hypervolemia

too much fluid in the body

Diuretics

Nutrients that will increase the production of urine (ex.alcohol, coffee or tea)

Caffeine

Mild diuretic that reduces ADH activity, does not significantly compromise fluid status.

Alcohol

It's a toxin that reduces ADH activity, impact can lead to dehydration 

Hyponatremia

Low levels of sodium in the blood

Dehydration

Loss or depletion of body fluids

Cirrhosis

Chronic inflammation causes scarring

Wenickle-Korsakoff syndrome

Thiamin deciency, results in brain effects like memory loss, loss of coordination, vision changes.

Bioavailability

Proportion of mineral that is absorbed and enters circulation 

Oxalates

Acids in fruit, vegetables, coffee/tea/beer, chocolate

Phytates

Acids found in nuts, whole grains, legumes)

Antidiuretic hormone

Regulates water excretion 

Aldosterone

Causes kidneys to increase sodium resorption

Hyponatremia

A medical condition where your blood sodium concentration drops below 135 mmol/L

Hypochloremia

Loss of Cl- due to vomiting or diarrhea

Hyperkalemia

High blood levels of potassium. Dangers because it can cause irregular heart beat, palpitations, arrhythmia (heart damage that could be fatal)

Hypokalemia

Low potassium levels 

Parathyroid hormone

Hormone that stimulates kidneys to convert vitamin D to active calcitriol

Hypercalcemia

Too-high levels of calcium in the blood 

Hypocalcemia 

Too-low levels of calcium in the blood 

Hyperphosphatemia

Too-high levels of phosphorus. Is a risk for individuals with kidney disease 

Hypophosphatemia 

Low levels of phosphorus.

Thermogenesis

Production of heat by the body

Adaptive thermogenesis

Body regulation of heat production

Basal Metabolic Rate (BMR)

Energy to meet the body’s physiological needs 

Resting metabolic rate (RMR)

Thermic effect of exercises (TEE)

Increase in muscle contraction that occurs during physical activity 

Non-exercise activity thermogenesis (NEAT)

Energy expended from activities not considered exercise

Thermic Effect of Food (TEF)

Energy used for digestion and absorption, specifically used to process the macronutrients and extract kcals from food

Direct calorimetry

Measures energy expenditure by assessing body heat loss within a metabolic chamber

Indirect calorimetry

Estimates energy expenditure by measuring oxygen consumed and CO2 produced with a metabolic cart

Satiety

Sensation of fullness after eating

Leptin

Hormone that stimulates satiety and it’s produced by adipocytes

Ghrelin

Hormone that stimulates hunger and it’s produced by the stomach

Lean mass

Muscle, bone and organ mass

Subcutaneous fat

located under skin

Visceral fat

stored around the organs in the abdominal area

Brown fat

Function is to generate fat

Central Obesity (android obesity)

Most visceral fat in the abdomen and associated with increased heart disease and diabetes

Gynoid Obesity

Fat distribution around thighs

Hypertrophy

Fat cells grow in size

Hyperplasia

Cell division to increase the number of fat cells