Podcast
Questions and Answers
A person can survive for several weeks without water.
A person can survive for several weeks without water.
False
Water helps to cushion and lubricate joints.
Water helps to cushion and lubricate joints.
True
Water does not play a role in moving oxygen and nutrients throughout the body.
Water does not play a role in moving oxygen and nutrients throughout the body.
False
Not consuming enough water can lead to dehydration.
Not consuming enough water can lead to dehydration.
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Dehydration only causes thirst as a symptom.
Dehydration only causes thirst as a symptom.
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Fluid needs do not change based on external conditions or physiological states.
Fluid needs do not change based on external conditions or physiological states.
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Infants have a greater water need than adults.
Infants have a greater water need than adults.
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Fluid leaves the body only through urination.
Fluid leaves the body only through urination.
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Feeling thirsty is a signal that your body needs more water.
Feeling thirsty is a signal that your body needs more water.
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One should drink enough water to avoid feeling thirsty.
One should drink enough water to avoid feeling thirsty.
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Study Notes
Nutrition
- Nutrition is the process by which the body uses food to sustain itself
- A healthy eating plan helps make food choices that benefit the body
Carbohydrates
- Main source of energy for the body
- Simple carbohydrates:
- Sugars (glucose, fructose, galactose, lactose) provide quick energy
- Complex carbohydrates:
- Polysaccharides (starches, cellulose) made of glucose
- Important for digestive system
- Carbohydrates broken down into glucose, regulated by the liver
Fats
- Provide energy for muscles and other body processes
- Important for absorption of vitamins and other nutrients
- Types of fats:
- Unsaturated fats (found in animal-based foods)
- Saturated fats (typically solid at room temperature)
- Trans fats (created through hydrogenation)
Vitamins
- Necessary for normal growth and development
- Help with body processes, including breathing, digestion, and energy use
- Two categories:
- Fat-soluble vitamins (Vitamins A, D, E, K): dissolve in fat, stored in the body
- Water-soluble vitamins (Vitamins B, C): dissolve in water, not stored in the body
Fat-Soluble Vitamins
- Vitamin A: healthy cells, normal vision, and healthy teeth
- Vitamin D: calcium absorption, strong teeth and bones, immune function
- Vitamin E: protects against oxidation, immune function, and blood circulation
- Vitamin K: healthy bones, blood clotting, and protein formation
Water-Soluble Vitamins
- Vitamin B1 (Thiamin): energy production from carbohydrates
- Vitamin B2 (Riboflavin): energy production, healthy cell growth
- Vitamin B3 (Niacin): energy production, healthy skin and nerves
- Vitamin B5 (Pantothenic Acid): energy production
- Vitamin B6 (Pyridoxine): energy production, nerve function, and red blood cell production
- Vitamin B7 (Biotin): metabolism of carbohydrates, fat, and protein
- Vitamin B9 (Folate): cell division and red blood cell production
- Vitamin B12 (Cobalamin): red blood cell production and central nervous system
- Vitamin C (Ascorbic Acid): collagen production, wound healing
Minerals
- Major minerals:
- Calcium: muscle, heart, and digestive system health, bone development
- Phosphorus: bone health, energy processing
- Magnesium: bone health, energy processing, and immune response
- Sodium: metabolism, nerve cell function
- Potassium: heart function, fluid balance
- Chloride: fluid balance, immune response
Water
- Necessary for most body functions
- Maintains body temperature, lubricates joints, and protects spinal cord
- Helps remove waste, moves oxygen and nutrients throughout the body
- Body loses water daily through urination, breathing, and exhalation
- Dehydration can cause thirst, fatigue, headaches, and constipation
- Fluid needs change based on factors such as pregnancy, breastfeeding, and physical activity
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Description
Learn about the process of nutrition and the roles of carbohydrates and fats in the body. Understand the different types of carbohydrates and their functions.
