Question 1

Describe the structure of bone, and how each of these structures influences bone strength. ​

Accepted Answer

Bone has two major compartments - the ou

Question 2

What is a feature of calcium supplements? ​

Accepted Answer

A) Common antacids are used as a source of calcium. 
B) The bioavailability of calcium from most supplements is significantly lower than from milk. 
C) There are large differences in the efficiency of calcium absorption from various supplements. 
D) The calcium in supplements made from oyster shell and bone meal is more absorbable than the calcium in calcium citrate and calcium lactate. 
A) Common antacids are used as a source of calcium. 
B) The bioavailability of calcium from most supplements is significantly lower than from milk. 
C) There are large differences in the efficiency of calcium absorption from various supplements. 
D) The calcium in supplements made from oyster shell and bone meal is more absorbable than the calcium in calcium citrate and calcium lactate.

Question 3

Match between columns
                        Premises: maintains normal fluid and electrolyte balance

Accepted Answer

The Answer of calcium and phosphorus and sodium and potassium is...

Question 4

What is another term for hypertension? ​

Accepted Answer

A) high blood sodium 
B) high blood pressure 
C) excessive mental stress 
D) excessive muscular contraction 
A) high blood sodium 
B) high blood pressure 
C) excessive mental stress 
D) excessive muscular contraction

Question 5

What is a feature of water and nutrition? ​

Accepted Answer

A) Water intoxication is rare but can result in death. 
B) Water losses from the body are highest through the feces. 
C) Chronic high intakes increase the risk for bladder cancer. 
D) Soft water has significant concentrations of magnesium and calcium. 
A) Water intoxication is rare but can result in death. 
B) Water losses from the body are highest through the feces. 
C) Chronic high intakes increase the risk for bladder cancer. 
D) Soft water has significant concentrations of magnesium and calcium.

Question 6

Explain the characteristics of a DASH eating pattern. ​

Accepted Answer

DASH emphasizes eating foods that are hi

Question 7

The magnesium present in mineral water has a bioavailability of about ____ percent. ​

Accepted Answer

A) ​5 
B) ​25 
C) ​50 
D) ​90 
A) ​5 
B) ​25 
C) ​50 
D) ​90

Question 8

When a person loses fluid by sweating or bleeding, what minerals are lost in greatest quantity? ​

Accepted Answer

A) sodium and chloride 
B) bicarbonate and sulfate 
C) calcium and magnesium 
D) potassium and phosphate 
A) sodium and chloride 
B) bicarbonate and sulfate 
C) calcium and magnesium 
D) potassium and phosphate

Question 9

Approximately what percentage of the body's calcium is found in the blood? ​

Accepted Answer

A) ​1 
B) ​5 
C) ​15 
D) ​25 
A) ​1 
B) ​5 
C) ​15 
D) ​25

Question 10

What is the greatest single source of sodium in the diet? ​

Accepted Answer

A) processed foods 
B) unprocessed foods 
C) natural salt content of foods 
D) salt added during cooking and at the table 
A) processed foods 
B) unprocessed foods 
C) natural salt content of foods 
D) salt added during cooking and at the table

Question 11

Which group of people has the highest percentage of body water? ​

Accepted Answer

A) elderly 
B) children 
C) obese people 
D) female adolescents 
A) elderly 
B) children 
C) obese people 
D) female adolescents

Describe the structure of bone, and how each of these structures influences bone strength.

What is a feature of calcium supplements?

What is another term for hypertension?

What is a feature of water and nutrition?

Explain the characteristics of a DASH eating pattern.

The magnesium present in mineral water has a bioavailability of about ____ percent.

When a person loses fluid by sweating or bleeding, what minerals are lost in greatest quantity?

Approximately what percentage of the body's calcium is found in the blood?

What is the greatest single source of sodium in the diet?

Which group of people has the highest percentage of body water?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugar, Starches, and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

Filters

Exam 12: Water and the Major Minerals