Nutrition Final
folate deficiency disease
Folate: Green vegetables, oranges, tomatos, papaya, legumes, enriched grains and cereals. Anemia, Birth defects to babies of prego women
Functional Foods
Foods that contain bioactive components tat provide health benefits beyond their nutrients contributions Can be whole foods Modified/ fortified foods
What is nutrient density? What is energy density? What are some examples of nutrient dense foods? What are some examples that are less nutrient dense and more energy dense? Be able to distinguish between foods.
Foods that supply generous amounts of one or more nutrients compared to the number of calories they supply are called nutrient dense. Eggs, for example, have a high nutrient density, because they provide protein and many vitamins and minerals in proportion their calories. Energy density' is the amount of energy (or calories) per gram of food. Lower energy density foods provide fewer calories per gram of food. They often have a high percentage of fiber, which retains their natural water.
Which two vitamins that we can get from our diet can also be produced by our gut? Which of these vitamins is given to newborns soon after birth because their guts are sterile and don't have gut bacteria to make it?
Intestinal bacteria also play a role in synthesizing vitamin B and vitamin K Glut Flora
Be able to list two of the Healthy People 2020 Nutrition and Weight Objectives
NWS-1Increase the number of States with nutrition standards for foods and beverages provided to preschool-aged children in child care NWS-2 Increase the proportion of schools that offer nutritious foods and beverages outside of school meals
niacin deficiency disease
Niacin: Pellagra- rough dry scaly skin. Enriched cereal and bread, liver, tuna, salmon, poultry, pork, nuts and mushroom.
What are phytochemicals/phytonutrient? Are they essential?
Non-nutrient components of food with health benefits. They are not essential
Essential Nutrients
Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs. Lack causes deficiency disease
Non-essential nutrients
Ones that the body can make in sufficient quantities; certain fats, cholesterol, certain amino acids, etc
What does organic and inorganic mean in terms of the chemistry of the nutrients
Organic nutrients are the necessary building blocks of various cell components that certain organisms cannot synthesize. Examples of organic nutrients include carbohydrates, lipids, vitamins, amino acids and proteins. Inorganic nutrients are elements and minerals that are essential for the growth of living things, such as water and oxygen. Examples of organic nutrients include carbohydrates, lipids, vitamins, amino acids and proteins.
What deficiency causes the 4 D's?
Pellagra, we know today, is a nutritional deficiency disease, caused by diets poor in niacin (or its equivalent, nicotinamide). Niacin was the third of the B complex vitamins to be identified and so was given the designation "vitamin B3". Niacin is critically important for essentially every cell in our bodies.
What is peristalsis and why is it important?
Peristalsis is an automatic and important process. It moves: Food through the digestive system.
What is the purpose of the GI tract? Are the muscles of the gi tract flexible or rigid? Are they permeable (can things be secreted/come out and absorbed/get in from it)?
The GI tract is the pathway food takes from the mouth, through the esophagus, stomach, small and large intestine within where the nutrients are extracted for the needs of the body. The muscles of the gi tract are flexable Muscles are permeable
Nutrition
The scientific study of nutrients and how the body uses them and the study of human behaviors related to food and eating. Has foundation in biology, biochemistry, physiology
Diet
The usual pattern of food choices- combination of all the foods/beverages consumed
Understand the general characteristics of lipids.
They are generally insoluble in water and less dense than water. Contribute to rich flavor, smooth texture, and appetizing aroma of foods, provides satisfaction
Thiamin deficiency disease
Thiamin: Beriberi which is common to developing countries subsisting on white rice or highly refined carbs. Symptoms include Wernicke korsakoff syndrome. Best ways to get thiamin is beans and fish
What nutrient makes up the largest proportion of the body?
Water
Is water considered a nutrient? Is it important to drink water daily? What are some important functions of water? What are some methods for determining estimated water/fluid needs?
Water is considered the most important nutrient because of its many diverse functions within the human body. Water is vital to the sustainability of human life.For instance, if you weigh 140 lbs., simply multiply 140 by .5 to estimate your daily fluid needs in ounces, then divide by eight to estimate your fluid needs in cups per day, rounding up to the nearest full cup. [example: 140 x .5 = 70 ounces; 70 ounces divided by 8 = 9 cups of fluid per day]
Phytonutrient/phytochemical
a substance found in certain plants which is believed to be beneficial to human health and help prevent various diseases. Non-essential
Know the difference between animal and plant sources of Vitamin A, and potential deficiency/toxicity symptoms from each.
.Carotenoids that can be converted by the body into retinol are referred to as provitamin A carotenoids. Deficiency: One may notice difficulty seeing in dim light and rough/dry skin. Toxicity: Hypervitaminosis A is caused by consuming excessive amounts of preformed vitamin A, not the plant carotenoids. Preformed vitamin A is rapidly absorbed and slowly cleared from the body. Nausea, headache, fatigue, loss of appetite, dizziness, and dry skin can result. Excess intake while pregnant can cause birth defects. Sources: Carrots, sweet potato, pumpkin, green leafy vegetables, squash, cantaloupe, bell pepper, Chinese cabbage, beef, eggs, peaches
Metabolic syndrome: Be able to identify risk factors that define metabolic syndrome. Understand which two chronic diseases are more likely to occur if one has metabolic syndrome
3 or more signs classify as metabolic syndrome: Large waist circumference Hypertension Chronically elevated blood Low HDL cholesterol High fasting blood glucose People with this condition are 5 times more likely to acquire DM2 and twice as likely to cardiovascular disease
What is digestion? What are the two types of digestion that occur in the gi tract? What are some fluids that are secreted in the gi tract to aid digestion?
A process of transformation where solid and liquid foods are broken down into individual nutriet molecules that the body can use. Mechanical Digestion / Chemical Digestion Mechanical: Food is broken down to smaller pieces by teeth and moved along the gastrointestinal tract by peristalsis Chemical: carbs, proteins, fats are broken down into nutrients that tissues can absorb and use Water, gastic juices Acidic chime and alkaline enzymes
What is a risk factor? How does a risk factor relate to a given disease state? What is the difference between a person with one risk factor for a disease and the person with 5 risk factors?
A risk factor is any attribute, characteristic or exposure of an individual that increases the likelihood of developing a disease or injury. Some examples of the more important risk factors are underweight, unsafe sex, high blood pressure, tobacco and alcohol consumption, and unsafe water, sanitation and hygiene.
What is the Acceptable Macronutrient Distribution Ranges (AMDR) and what is the benefit of following them?
Acceptable Macronutrient Distribution Ranges for Adults (as a percentage of Calories) are as follows: Protein: 10-35% Fat: 20-35% Carbohydrate: 45-65%
Identify how many grams of carbohydrate are in a serving of that food group (starches, fruits, milk, non-starchy vegetables). Identify the serving sizes.
All sources 4 kcal/g Grains/starches 15 g carb Fruits ½ cub 15 g Vegetables ½ cooked or 1 cup raw 5 g carb Milk 8oz 12 g carb
What is the difference between acute and chronic diseases?
An acute disease is a disease with a rapid onset and/or a short course. A chronic condition is a human health condition or disease that is persistent or otherwise long-lasting in its effects. The term chronic is usually applied when the course of the disease lasts for more than three months.
riboflavin deficiency disease
Ariboflavinosis cracks and redness at corner of mouth and smooth tongue. Can get in milk and enriched or whole grain, liver
B-12 deficiency disease
B-12: Found in animal protein mainly milk and fish. Nerve problems pernicious anemia
What is a bolus? What is chyme? When/where does food change from a bolus to chyme?
BOLUS is the soft mass of chewed food within the mouth and CHYME is the liquid substance found in the stomach before heading toward the Pyloric sphincter.
How is food energy measured? Which of the six classes of nutrients can yield energy when metabolized in the body? Which classes cannot? What non-nutrient beverage also provides energy?
Calories Carbs, Fat, and Protein Alcohol provides energy
How many calories/gram are provided by each class of energy yielding nutrients and one non-nutrient?
Calories carbs, Fat, and Protein Alcohol provides energy
Identify all food groups that contain carbohydrate.
Carbohydrates are found in all plant based whole foods and milk and fluid dairy products. Also added sugars
What are the 6 classes of essential nutrients? What makes them essential?
Carbs( main energy source for brain) Protein (major structural component of cells and repair body tissue) Fat (energy source and increase absorption of V and M) Vitamins( necessary for synthesis of collagen) Minerals (helps maintain fluid volume ouside of cells) Water(maintain homeostasis in body)
Be able to identify the 3 classes of nutrients that provide energy or calories.
Carbs, Fats, Proteins
What is typically enriched with thiamin (B-1), riboflavin, (B-2), Niacin (B-3), and fortified with folate?
Cereals
Nutrients
Chemicals necessary for proper body functioning used by the body to provide energy, structureal materials and regulating agents to support growth, maintenance and repair tissues. May be inorganic or organic. 6 classes
What are sphincters? What do they do? The lower esophageal sphincter (LES) can impact a person's comfort level after eating. What is its role in the gi system?
Circular muscles surrounding sections of the GI tract that differentiate on section from another Periodically open and close and control the pace of movement of GI tract contents
Understand the process of free radical formation and how antioxidants play a role in improving health. Which nutrients act as antioxidants?
Compounds often lose or gain electrons while participating in biochemical reactions Atom or molecule gains and electron (negative charge) it is reduced If it loses in electron it is oxidized Oxidizing agent removes electrons and can form "free radical" (substance with unpaired electron). Radicals are highly reactive and will steal electrons from stable molecules (such as proteins, fatty acids, DNA) Antioxidants give up an electrons to free radical, therefore preserving other molecules Beta-carotene (vit A) and vitamins E & C function as antioxidants. Some phytonutrients also may act as antioxidants. Overtime, too much damage from Free radicals can lead to cancer, heart disease, or speed up aging process
Understand the primary roles of folate in the body and what defect can occur in there is a deficiency in pregnant women. Also know what foods are fortified to prevent this nutrient deficiency.
DNA synthesis. Beef liver contains high amounts of folate. Peas, beans, nuts, and eggs also have folate.If you're pregnant or might become pregnant, it's critically important to get enough folic acid, the synthetic form of vitamin B9, also known as folate. Folic acid helps prevent neural tube defects (NTDs) - serious birth defects of the spinal cord (such as spina bifida) and the brain (such as anencephaly).
Understand dietary guidelines for carbohydrates and fiber recommendations
DRI for carb: 50% of energy requirement RDA for carb: 130 grams minimum per day RDA for fiber: 14 grams per 1000 kcalories or 20-35 g/day
Understand the major functions of lipids in the body.
Delays gastric emptying and enhances the intestinal absorption of fat- soluble vitamins and phytochemicals
Understand the difference between fortified and enriched foods.
Enriched means nutrients that were lost during food processing have been added back. An example is adding back certain vitamins lost in processing wheat to make white flour. Fortified means vitamins or minerals have been added to a food that weren't originally in the food. An example is adding vitamin D to milk.
Know the MyPlate icon. What is it? Why was it created? What are the food groups in the icon? How are the food groups proportioned?
Fruits, grain, veggies, dairy, protein. veggie largest, then grain, fruit and protein about equal and dairy smallest
Identify the 3 monosaccharides
Glucose most important monosaccaride in the body, used for fuel for muscle and other body cells, food sources: fruits, vegetables, sports drinks Fructose 'fruit sugar" fruit, honey and few vegetables, High Fructose Corn Syrup Galactose not found commonly on its own in food, but a component of lactose (milk sugar)
Is it possible to drink too much water and what is this condition called? What happens to sodium in the blood when this occurs?
Hyponatremia and the level of sodium in the blood becomes abnormally low.
What is the name of iodine deficiency? What public health measure has been taken to prevent this condition?
Hypothyroidism, Iodine deficiency is an important public health issue as it is a preventable cause of intellectual disability.Prevention includes adding small amounts of iodine to table salt, a product known as iodized salt. Iodine compounds have also been added to other foodstuffs, such as flour, water and milk, in areas of deficiency.
Why is control of calories important? What will happen if you consume more calories than your body needs? What will happen if you consume less than your body needs?
If you consume more calories than you will gain weight and if you consume less then you will lose weight
Diabetes: commit to memory classification levels for fasting blood glucose and markers for normal, pre-diabetes, and diabetes.
Impaired glucose tolerance (important to intervene at this stage). If not, mos likely to become diabetic in 5- 10 years. Normal 70 to 99 glucose level Pre-Diabetes 100 to 125 glucose level Diabetes 126 glucose level
Understand the differences between macrocytic and microcytic anemia and lack of which nutrients play a role in which type of anemia.
Macrocytosis means that the red blood cells are larger than normal. Macrocytic anaemia occurs when there is also a fall in haemoglobin levels in the blood. Anaemia is usually defined as a haemoglobin level of at least two standard deviations below the mean for that age and sex. Microcytic anaemia is any of several types of anemia characterized by small red blood cells
What does macronutrient and micronutrient mean?
Macronutrients are the nutrients that give your body energy to perform essential functions. The word "macro" means large, and these nutrients are needed in large quantities. Micronutrients are also essential to your body, but you need smaller amounts. The word "micro" means small, so you need smaller amounts of micronutrients than of macronutrients. Micronutrients are usually called vitamins and minerals. There are 28 essential micronutrients your body needs to survive.
Identify the 3 Disaccharides
Maltose Rarely found in nature on its own, but forms when starches digest, malt sugar in malt candies, malted milkshakes, forms in beer when starch is fermented Glucose- Glucose Sucrose Table Sugar Glucose-Fructose Lactose Milk sugar Galactose- Glucose
Since water is most concentrated in muscle tissues, which gender/types of people would have the greatest proportion of water in their body? Who would have the least? What needs to be replaced when a person vomits or has diarrhea?
Men and body builders Older woman Electrolytes and sodium and water
Can vitamins and minerals be destroyed? Which vitamin can be destroyed by light? What packaging in which food product prevents this? Which vitamins are easily destroyed with heat/cooking? What cooking methods are best for vitamin preservation?
Milk is a perishable food and exposure to natural light or bright fluorescent light can destroy a percentage of the riboflavin (vitamin B-2), vitamin C and vitamin B-6. Using opaque packaging. Steaming food way to save vit and min or eat raw
What is motility and why is it important? Does increasing motility speed up or slow down gi tract contents? What about decreasing motility?
Motility is spontaneous movement. One example is the automatic stomach contractions that move the food content along from the stomach into the intestines. Fiber and water increase motility and speed up gi tract Less drink reduces motility
Know the sequence of organs of the gi tract from beginning to end, and the accessory organs. Be able to identify them on a diagram
Mouth/salivary glands → esophagus → stomach → small intestines → large intestine → rectum → anus Accessory organs (liver, gall bladder, pancreas) aid in the process of digestion
carbohydrate metabolism and understand the basic process.
Mouth: Some starch is broken down to maltose by salivary amylase Stomach: The activity of salivary amylase soon stops in the acidic environment of the stomach Small intestine: An amylase secreted by the pancrease breaks down starch into maltose. Maltose digest maltose into two glucose molecules. Sucrase digests sucrose into glucose and fructose. Lactase breaks down lactose into glucose and galactose Liver: Glucose, fructose, and dalactose are absorbed by intestinal cells and transported to the liver by the helpatic portal vein Large intestine: bacteria in the large intestine ferment some soluble fiber. Rectum: Very little dietary carb is excreted in feces
Sterols are ring structures. Cholesterol is the most common sterol. Cholesterol plays an important role in the body, but we do not need to consume it from diet. Dietary cholesterol may increase blood cholesterol, but saturated fat plays a much stronger role in increasing blood cholesterol. Understand why plant sterols and stanols may help lower blood
Plants make small amounts of sterols (plant sterols and stanols) that have chemical structures similar to cholesterol. Although plant sterols and stanols are not well absorbed by the human intestinal tract, these substances compete with cholesterol for absorption. This competition reduces the amount of cholesterol that is absorbed, which may help lower elevated cholesterol levels.
Know food sources for potassium, iron, calcium and where you would find fluoride.
Potassium: beet greens, baked potato, spinach Calcium: total cereal, cheese, yogurt, sardines Iron: total cereal, baked beans Fluoride: seafood, tea and sink water
Recognize the chemical structure of fatty acids and triglycerides and what distinguishes saturated fats from unsaturated fats.
Saturated: no double bonds vs. Unsaturated: One or more double bonds Fatty Acids: Hydrocarbon chains Methyl group at other end Trans Fats: Unsaturated fats with at least 1 trans double bond rather than the more common cis double bond Triglycerides: Transport and storage form of lipids in the body 95% of lipids in the body and foods is in the form of triglycerides
Why is selenium important in the body? What nut contains high amounts of selenium?
Selenium is required by the body for proper functioning of the thyroid gland, and may help protect against free radical damage and cancer. Brazil nuts contain high amounts.Antioxidant (works together with vitamin E)
Simple sugars vs complex carbohydrates—identify different food sources of each.
Simple sugars group of carbohydrates that include sugars Fructose: Fruit, Honey, and Root vegetables Galactose: Milk and Dairy Foods Glucose: Main source of energy for the body and only used in brain cells, Corn Syrup Complex carbohydrates many simple carbohydrate molecules bound together that form starches and fibers Oligosaccharides (3 to 10 units long):Inulin- chicory, also found in nions, legumes, asparagus, Often undigested travel to the colon and act as a prebiotic Polysaccharides 10 or more monosaccrachides bonded together: storage form of energy in plants, usually hundreds of units of sugar long, Potatoes, corn, wheat, rice, barley, oats
What are the principles of diet planning? Why are they important? What are the food groups? What are some common foods in each food group?
Six concepts to remember when planning a healthy diet include adequacy, balance, calorie control, moderation, variety, and nutrient density. Carb: Pasta, potatoes Protein:Chicken, beans Dairy: One glass milk Fruits and Vegetables: Apple Fats and sugars: butter
Where is the site of most nutrient absorption specifically? What is the structure that enables nutrient absorption (hint: absorptive cells lining the villi of the si and their microvilli.
Small intestine Epithelial cells
Why was the classification level "pre-diabetes" developed?
So that we could prevent diabetes since it is increasing
Which two minerals are associated with electrolyte balance?
Sodium, calcium, potassium, chlorine, phosphate and magnesium are all electrolytes.
Fiber is a form of carbohydrate that is not digested. There are two types of fiber, soluble and insoluble. Understand food sources of each and health benefits for each type of fiber.
Soluble Fiber (viscous or fermentable fiber) Beta glucans (oatmeal, barley) Pectin (apples) Psyllium (Metamucil) Some hemicelluloses and mucilages/ glycoproteins (legumes, fruits, vegetables) Gums (agar, carrageenan, guar) used as thickeners Eliminates bad cholesterol from body Insoluble Fiber (non-viscous foods) Cellulose/ hemicellulose contained in all plants, grains, vegetables, skins of edible fruits, seeds (like strawberries) Lignin (whole grains, wheat bran) Provides bullk to stool, stimulates muscles, promotes peristalsis and motility (reduces transit time to promote health of colon, reduce risks of diverticulosis, colon cancer)
What is absorption? What is being absorbed?
The uptake of those nutrients from the gi tract by the cells of the Gi tract (enterocytes)
Understand the relationship between soluble fiber and cholesterol management. Understand the relationship between dietary fiber (all types) and weight control.
Soluble fiber binds to LDL (bad) cholesterol, and eliminates it from the body Provides bullk to stool, stimulates muscles, promotes peristalsis and motility (reduces transit time to promote health of colon, reduce risks of diverticulosis, colon cancer)
Of the 6 classes of nutrients, which are macronutrients and which are micronutrients
The three macronutrients are fats, carbohydrates, and proteins. Micronutrients are usually called vitamins and minerals.
Understand the difference between Type 1 and Type 2 diabetes and metabolic complications that can occur if blood sugar is poorly controlled.
Type 1 diabetes Beta cells of pancreases do not produce insulin. Formally referred to as juvenile onset diabetes Type 2 diabetes Pancreas produces inadequate insulin or cells are not sensitive to it, and glucose does not effectively go into cells "insulin resistance" "adult onset" Metabolic complications Blurry vision, yeast infections, breath that smells like fruit, frequent urination
Identify the difference between the cis and trans configuration of a fatty acid.
Understand that due to the structure of the hydrogen atoms around the double bond of a trans fatty acid, although it is unsaturated, it behaves more like a saturated fat.
In terms of health, understand dietary recommendations for saturated, trans, and unsaturated fats and which we should have more or less of in our diets. Be able to distinguish what types of foods contain these types of fatty acids.
Unsaturated fats, which are liquid at room temperature, are considered beneficial fats because they can improve blood cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number of other beneficial roles. Unsaturated fats are predominantly found in foods from plants, such as vegetable oils, nuts, and seeds.
Which vitamin deficiency affects children's immune systems and can increase susceptibility to the measles infection?
Vitamin A
Vitamin A deficiency disease
Vitamin A:Retinol found in animal food sources and beta carotene found in plant sources. Hypovitaminosis A measles, malaria, HIV
Which vitamin needs stomach acid to make it absorbable? What common medication could interfere with that? What type of diet could potentially be missing this nutrient? What naturally occurring foods and fortified foods contain this vitamin? Understand how HCl and Intrinsic Factor play a role in the absorption of this vitamin.
Vitamin B12 is crucial to the human body, which needs it to produce new DNA, red blood cells, proteins, hormones and lipids (fats). Vitamin B12 is also key to the health of nerves. The body requires both stomach acid and a protein made in the stomach, called intrinsic factor, to digest vitamin B12. First, stomach acid breaks off a protein that comes attached to vitamin B12. Then, the intrinsic factor is attached to the vitamin B12 molecule. Once in this form, vitamin B12 can be used in cells throughout the body. A problem with either stomach acid or intrinsic factor can lead to a vitamin B12 deficiency.
Vitamin C deficiency disease
Vitamin C: Citrus, guava, cranverries, pineapple, papayas, mangoes, cantaloupe, strawbetties, kiwi, cabbage fam. Scurvy-gums bleed and poor immunity
Vitamin D deficiency disease
Vitamin D: oily fish and egg yolks and liver veal and sun. Rickets, Osteomalacia, Osteroporosis
Understand the relationship between sodium and potassium and hypertension. Memorize the values for healthy blood pressure, pre-hypertention, hypertension.
Where Na+ likely contributes to increasing blood pressure, K+ helps blood pressure AI is 4700 mg/day, average American only 2640mg • Need 2-3 times more potassium than sodium
Define vitamins. Be able to recognize and categorize vitamins according to solubility (fat vs water). Understand why choline is considered vitamin like and not actually classified as a vitamin. What are the general characteristics between fat and water soluble vitamins? How are they stored in the body and how are they excreted?
any of a group of organic compounds that are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body. The large intestine is where vitamin B-12 and vitamin K are metabolized. The fat soluble vitamins, once absorbed into the circulation, are carried to the liver and fatty tissues where they are stored.
Why is iron important? Know the difference between heme and non heme iron and food sources of each. What is the iron containing protein in red blood cells? What factors enhance/inhibit iron absorption? Understand the anemia associated with iron deficiency.
component of hemoglobin and myoglobin Heme iron - animal sources (25%) best absorbed Nonheme iron - plant and animal sources (17%) Absorption Enhancing factors Meat Fish Poultry (MFP factor) peptide Eating MFP together with nonheme sources Vitamin C keeps iron in reduced form so absorption Chili! Perfect food to maximize iron absorption Absorption-inhibiting factors Phytates (antioxidant found in legumes, whole grains) Vegetable proteins (soybeans, legumes, nuts) Calcium (in milk) Polyphenols (anti-inflammatory compounds in tea, coffee, grains, oregano, red wine) Anemia - severe depletion of iron stores Low hemoglobin concentrations Other levels such as Ferritin (storage) and Transferrin (transport) also assessed Done through blood draw (iron panel)
What is an empty calorie food? What are Discretionary calories and what are some examples?
empty calories applies to food such as solid fats or added sugars supplying food energy but little or no other nutrition. Discretionary calories are excess calories to enjoy once your required nutrient needs are met. They can be used toward higher-fat forms of foods like milk, cheese and meat, and high-fat and sugary toppings such as butter, sauce, sugar and syrup.
Zinc is involved in taste acuity. Why would a lack of this nutrient impact appetite. Which population would be most at risk for malnutrition from lack of this nutrient?
older people and food doesnt taste so doesnt please people.
What is the major deficiency disease associated with calcium? What factors inhibit calcium absorption (especially related to bioavailability). What are the modifiable and non-modifiable risk factors related to osteoporosis/osteopenia? What groups of people are more at risk for developing this disease? Understand the Female Athlete Triad.
osteoporosis Being a woman, growing older, Asian or white, small body frame, smoking, alcoholic, anorexic, low estrogen levels in women Being a woman, growing older, Asian or white, small body frame, smoking, alcoholic, anorexic, low estrogen levels in women
What is excretion? What is being excreted?
the process of eliminating or expelling waste matter. Excretion is the removal of toxic materials, the waste products of metabolism and substance in excess of requirements from organisms.
What are symptoms of dehydration? What hormones are involved to prevent it? Observing urine color can determine hydration status—what colors indicate proper hydration.
tired, increased thirst, dry mouth headache yellow pee Anti-diuretic hormone (ADH) and aldosterone are hormones that work with these systems to balance fluid volume.
