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FSS 25 Nutrition FSS 25 Nutrition Vocabulary/important concepts for Chapters 8&10
Chapter 8 Dehydration Water intoxication Kidneys and water balance Electrolytes Fluid and electrolyte balance Acid-base balance Major minerals Trace minerals Sodium Extracellular cation Hypertension Salt sensitivity Sodium and osteoporosis Chloride Extracellular anion Potassium Intracellular cation Potassium and hypertension Calcium in bones Calcium balance in the blood Factors affecting calcium absorption Trabecular bone Bone density Risk factors for osteoporosis Phosphorus Magnesium Bone mineralization Iron absorption Heme vs. nonheme MFP factor Vitamin C Factors that inhibit nonheme iron absorption Hemoglobin Myoglobin Ferritin Transferrin Iron deficiency Iron deficiency anemia Stages of iron deficiency Zinc Metallothionein Zinc and enteropancreatic circulation Zinc deficiency Zinc and iron Iodine Thyroid gland Iodized salt Goiter Iodine
deficiency during pregnancy and Mental retardation in children Selenium Selenium as an antioxidant
Selenium and regulation of thyroid Keshan disease Copper Copper and iron Manganese Fluoride Chromium
Chapter 10 Fitness Cardiorespiratory endurance VO2 max Cardiac output Flexibility Strength Hypertrophy and atrophy ATP Activity intensity, duration and fuel source Factors affecting glucose use Glycogen stores and depletion Lactic acid Factors affecting fat use Factors affecting protein use Vitamins and minerals Iron deficiency anemia Fluids and electrolytes Supplements OVER
Review questions
9. What factors may contribute to iron deficiency in athletes?
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Vocabulary/important concepts for Chapter 4
Simple carbohydrates Complex carbohydrates Monosaccharides Disaccharides Glucose Fructose Galactose Maltose (glucose + glucose) Sucrose (fructose + glucose) Lactose (galactose + glucose) Glycogen Starches Fibers Amylopectin Amylose Soluble fibers Insoluble fibers Soluble fibers and blood cholesterol Salivary amylase (starch digesting enzyme) Hydrochloric acid and amylase in the Stomach Fibers and satiety Pancreatic amylase Fermentation of viscous fibers in the Colon Lactose intolerance Carbohydrate absorption Glucose in the liver Conversion of glucose to glycogen Conversion of glucose to fat Use of glucose for energy Blood glucose and insulin Blood glucose and glucagon Type 1 diabetes Type 2 diabetes Hypoglycemia Glycemic index Roles of soluble fiber Roles of insoluble fiber Sugar and empty calories Sugar alcohols Artificial sweeteners Recommended intakes of carbohydrates
Review questions
* available in the handouts
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