1. Why is vitamin D called the "sunshine vitamin"?
-Vitamin D can be synthesized with from sun exposure if you expose your body enough
to it but if you dont then you need to eat food containing it or take supplements
-amount of sun exposure needed depends
What percentage water loss is associated with the thirst signal? Muscle
strength loss? Coma and death?
-thirst signal triggered with loss of 1-2% of body weight
-muscle weakness with loss of 2% or more (~4) of body weight
-heat intolerance with loss of
1. What is the difference between heme and nonheme sources of iron? Which is
-heme is found in animal products and is better absorbed than nonheme
-nonheme found in plant products and supplements
-meat protein factor aids in nonheme absor
1. What is anaerobic energy production?
-energy production with limited oxygen- intense physical activity, produces 2 ATP per
glucose, glucose broken down into 3 carbon compound pyruvic acid- accumulates in
muscle and converts to lactic acid, only 5% of e
1. What are the food sources of selenium?
2. What are signs of selenium toxicity?
-cirrhosis of liver
3. What are the primary sources of
Study Guide Chapter 9 or 9 and 11:
Water and Major Minerals
What is the percentage of water in the body and in muscle and fat tissue?
-50-70% of body
-70% of muscle weight
-20% of fat weight (when fat content increases, water content decreases)
What is osteoporosis and what are the factors that increase our risk of
-decreased bone mass related to the effects of aging, genetic background, ad poor diet in
both genders, and hormonal changes at menopause in women
-being a woman, bei
1. What are the richest food sources of thiamin?
-lean pork and ham
-whole grains high too
2. What are the richest food sources of riboflavin?
-milk and milk products, enriched grains, cereal, meat, eggs
3. What type of anemia results from a deficiency of
HUMN NTR 2211 Final Study Guide
Study Guide: Vitamins
Chapter 8 (Contemporary Nutrition) & Chapter 10, 11, 12 (Contemporary
Nutrition: A Functional Approach)
1. List some factors that can cause a decrease in vitamin content of foods,
especially in fruits