NTS 135 Lecture Notes - Salt And Cardiovascular Disease, Dietary Reference Intake, Action Potential
Document Summary
List three food sources of sodium in your diet. List three specific changes you could make to your diet to decrease your sodium intake: sodium. Table salt = sodium chloride = nacl: 40% sodium, 60% chloride. 1 tsp of salt = 2,400 milligrams of sodium. Americans exceed requirements: potential health risk, functions of sodium. Helps absorption of some nutrients such as glucose. Blood levels vary only slightly: sodium deficiency. Groups at risk low sodium intake: excessive perspiration, persistent vomiting or diarrhea. Symptoms: muscle cramps, nausea, vomiting, dizziness, shock, coma, getting enough sodium. 77% added as salt during food manufacturing. Adequate intake: 9 to 13 years: 1,200 milligrams per day, 14 to >70 years: 1,500 milligrams per day. Average american consumption: 2,300 to 4,700 milligrams per day. Dv on food labels based on: 2,300 milligrams per day: figure 9-13: salt in the american diet.
