UNIB20014 Study Guide - Midterm Guide: Ketchup, Prehypertension, Nutrient Density

• School: University of Melbourne
• Department: University Breadth Subjects
• Course: UNIB20014
• Professor: Paul Knight

Document Summary

Read the lecture slides for lecture 7 and lecture 8. Salt in health and disease by kotchen et al. , recommendations and strategies for salt reduction page 54 conclusions - page 55. Used for preservation -> causes dehydration -> prevents bacteria from growing. Salt adds flavour and is a flavour enhancer. Added to promote colour development in bacon, ham, and other processed meats. Added to frozen foods to prevent bitterness from freezing and thawing. Can cause damage to arteries -> further increases blood pressure -> prevents proper blood flow. Plaques can form -> decreasing lumen diameter -> increased blood pressure. Left ventricle can increase in size b/c working harder. Kidney is filtering excessive levels of sodium from blood. Warning that someone might suffer from hypertension in the future. Question 2: what are the recommended levels of sodium and how much sodium do. 6g salt recommended - we consume 8-10g per day. Recommended 2-4g sodium - consume 8-10g per day.