Foods and Nutrition 1021 Study Guide - Midterm Guide: Fluoride, Hemoglobin, Myoglobin

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

Document Summary

Milk*, rutabaga, broccoli, bok choy,kale, small sh w bones, almonds, tofu, canned tomatoes, stone- ground our, molasses, forti ed. Unknown, may cause bone pain, muscle weakness. Animal proteins: cottage cheese, milk, salmon, steak, navy beans. Energy transfer and extracts energy from nutrients. Role in blood clotting along with vit k. Diarrhea, dehydration, acid- base imbalance protein malnutrition. Affects metabolism of potassium, calcium, vit d. Salt sensitive: kidney disease, diabetes, 50+ with hbp, african decent. Sulfur sulfate: oxidized form in food and water. Too much sulphate in drinking water = diarrhea, damage to colon. Muscle cramps, mental apathy, loss of appetite. Muscular weakness, hypertension, glucose tolerance impaired, metabolic acidity, Muscle cramps, mental apathy, loss of appetite no known. Increase k and lower na lowers bp. Binds with na outside cell (nacl), binds with k inside the cell (kcl) all protein- containing foods. Potassium iodide: medication for prevention thyroid cancer (caused by exposure to radioactive iodine)