Describe the ways in which the healthy body loses fluid. How can changes in environmental conditions
affect fluid loss?
What will be an ideal response
Answers will vary.
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Which type(s) of phospholipids act as an emulsifier?
A) triglycerides B) short chain fatty acids C) omega-3 fatty acids D) lecithins
Vitamin D may be added and phosphorus limited in a renal client's diet in order to prevent _____ (softening of the bones due to excessive loss of calcium)
A) osteomalacia B) osteoporosis C) gynecomastia D) periodontal disease
Which of the following statements about carbohydrate loading is false?
A) Carbohydrate loading makes some athletes feel stiff and heavy. B) Carbohydrate loading is not useful if the event lasts less than an hour or two. C) Carbohydrate loading is effective for high-intensity, short-duration events such as sprinting and jumping events. D) Carbohydrate loading calls for 60-70% of calories to be from carbohydrates.
A patient with acute kidney injury who is catabolic should receive _____ grams of protein per kilogram of body weight daily
a. 0.3 to 1.0 b. 1.0 to 1.7 c. 1.7 to 2.4 d. 2.4 to 3.1