Foods and Nutrition 1021 Lecture Notes - Lecture 8: Calcium Citrate, Canadian Food Inspection Agency, Soy Milk

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

Found in: blood vessels, cells tissues, organs. Brings nutrients to the cells: cleansing agent carries wastes products away from cells solvent fats not soluble in water, actively participates in many reactions, helps maintain body temperature (sweat) We also lose electrolytes (potassium, sodium, etc. Acts as lubricant and cushion for joints. Lubricates digestive and respiratory tracts and mucus linings. Protects spinal cord and fetus from shock. Keeps optimal pressure on eye retina and lens. Water balance: avoid dehydration and water intoxication by balance between. Excretion: regulated by the brain and kidneys. Signs: thirst, weakness, headache, exhaustion, delirium, and can end in death. Water content too high from excessive ingestion of plain water. Signs: headache, muscular weakness, lack of concentration, poor memory, loss of appetite: weighing yourself before and after an athletic event helps in figuring out water loss and how much water you need after.