What are the potential hazards of consuming too much fiber?
Because fiber carries water out of the body, too much fiber can cause dehydration and intestinal discomfort. Also, iron is mainly absorbed early in the digestive process; thus, because fiber speeds the movement of foods through the digestive system, it may limit the opportunity for absorption of iron and other nutrients. Binders in some fibers link chemically with minerals such as calcium and zinc, making them unavailable for absorption and carrying them out of the body. Too much bulk from the diet could reduce the total amount of food consumed and cause deficiencies of both nutrients and energy. The malnourished, some older adults, and children, because they eat small amounts of food anyway, are especially vulnerable to these concerns.
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Discuss the purpose and give an example of charting by exception in the patient's medical record
When we obtain calcium from a dietary supplement, the absorption of magnesium and copper from food may be reduced because
A. magnesium and copper both have the same valence as the calcium, so there is competition for absorption sites. B. excess calcium means the magnesium and copper cannot be solubilized in water. C. calcium interferes with the digestion of trace minerals. D. excess calcium can destroy the villi of the intestinal tract.
Scientists enroll 500 healthy adults in a study and collect dietary and other lifestyle information about the group. After 6 years, the scientists determine that study participants who ate at least 5 servings of fruits and vegetables daily were less likely to develop high blood pressure than participants who ate fewer than 5 servings of these foods daily. This study is an example of a(n) ________ study.
A. introspective B. nutritive C. retrospective D. prospective
An objective of Healthy People 2010 is for individuals to:
a. decrease consumption of saturated fat to less than 10% of kcalories. b. achieve at least 2500 mg of sodium daily in the diet. c. limit daily fruit intake to two servings a day. d. increase amount of starchy vegetables.