Self Evaluation

1. What were the three aspects of the assignments I've submitted that I am most proud of?
I finished it all.
Enjoyed learning most of it.
I feel the assignments are pretty thorough.

2. What two aspects of my submitted assignments do I believe could have used some improvement?
I'm not sure if the exercise lab is as detailed as you wanted.

3. What do I believe my overall grade should be for this unit?
I'm hoping for an A. I worked pretty hard on it.

4. How could I perform better in the next unit?
I'm still struggling with time management. It is now Easter night and I'm just completing this unit after spending several hours on it during spring break.

REGARDING THE UNIT (adapted from Stephen Brookfield, University of St. Thomas "Critical Incident Questionnaire")
At what moment during this unit did you feel most engaged with the course?
I enjoyed writing the ethical essay. This has been a very interesting aspect of the course. Makes me think more about issues we live with.

At what moment unit did you feel most distanced from the course?
I do not enjoy the compendiums. It seems as though I would be done and discover there's 3 or 4 more pages to cover. Many of the links to the text book's website are not working.

What action that anyone (teacher or student) took during this unit that find most affirming and helpful?
Honestly, haven't had any contact with anyone for this unit.

What action that anyone (teacher or student) took during this unit did you find most puzzling or confusing?
Can't think of anything.

What about this unit surprised you the most? (This could be something about your own reactions to the course, something that someone did, or anything else that occurs to you.)
Chapter 8 was not the brief experience I expected.

Unit Two Lab Project: Exercise Physiology

HOW DO I THINK MY METABOLIC RATES WILL COMPARE TO BASELINE AFTER:

Coffee - Why coffee? I've had a lot of patients blame their coffee for elevated blood pressures. I wanted to know if this was a valid accusation. Understanding that caffeine is a stimulant, I believe that my heart rate will increase and my systolic blood pressure will rise only slightly because caffeine is not a vasoconstrictor. I don't believe that the diastolic pressure will change. I don't think my respirations will change measurably due to the fact that I will remain sedentary while drinking the coffee. I do this for the safety and well-being of myself and those around me. Changes will continue to increase porportionately with more caffeine ingestion. I may drink 3 cups of coffee in the name of scientific research. . .

Scary Movie - not the funny one. Given that I don't care for scary movies, I propose that my pulse rate will increase alarmingly, my blood pressure and respirations will also rise. All symptoms associated with the "fight or flight response" will exhibit themselves; except the soiling one's pants. "When our fight or flight response is activated, sequences of nerve cell firing occur and chemicals like adrenaline, noradrenaline and cortisol are released into our bloodstream. These patterns of nerve cell firing and chemical release cause our body to undergo a series of very dramatic changes. Our respiratory rate increases. Blood is shunted away from our digestive tract and directed into our muscles and limbs, which require extra energy and fuel for running and fighting. Our pupils dilate. Our awareness intensifies. Our sight sharpens. Our impulses quicken. Our perception of pain diminishes. Our immune system mobilizes with increased activation. We become prepared—physically and psychologically—for fight or flight. We scan and search our environment, "looking for the enemy."Mind/Body Education Center © Neil F. Neimark, M.D. at http://www.thebodysoulconnection.com/

Walking the Dog - The most strenous lab in a physical sense. Since I'm out of shape - it's been at least a year since I've walked the dog - I imagine my pulse will probably increase by 50% due to the incredible demand placed on it by muscle cells rudely awakened and imposed upon to actually perform. The donuts circulating in my blood as glucose will be converted to ATP. However, since I won't be walking for very long, the remaining glucose will be stored as glycogen in my liver and muscles. Respirations will triple (exaggeration, most likely also increase by 50%) to suppport the increased demand for oxygen needed to support glycolysis. Both systolic and diastolic blood pressures will increase substantially. I shall break out in a sweat and may have to call someone for a ride home. This is a cruel and unusual assignment.

Chart of hypothesis

Baseline

I believe I was there way longer than 10 mintes . . .

Coffee

Oh, yeah, we have "Starbucks" at our house . . .

Actual Means vs Predicted

I thought my pulse would increase more and the BP would increase less than it actually did. Perhaps there is some validity in the patient's blaming the coffee on their elevated BPs. Caffeine is "a central nervous system stimulant, diuretic, striated muscle stimulant, and acts on the cardiovascular system."<a href="http://medical-dictionary.thefreedictionary.com/Caffiene">caffeine

Scary Movie

Stressed out . . . scary movies must be bad for your health!

Actual means vs Predicted

Obviously, the movies were scarier than I had feared. I think I need counseling.

Walking the Dog

This may be the last picture taken of me alive . . .

I believe that these results are slightly skewed because the first measurements were much lower than all the subsequent ones.

below is a table of results (mean) with the lowest numbers removed.

%

I was surprised when taking my blood pressure during the "walking the dog" lab. It did not immediately rise, then 10-15 minutes into the walk was up to 128/82. The BP then lowered to 110/80 and the pulse remained slightly rapid at 92-104. Respirations were a constant at 20 per minute after the first measurements. I think the cells signalled for more oxygen (in my case, panic button)and the body responded irratically and then stabilized when all demands were met and could be maintained at the lower BP. I did not think that the diastolic would rise that much; however it is pretty low to begin with. Walking the dog was the most uncomfortable during the adjustment of the BP and I felt as though I could walk a few more miles after it lowered and homeostasis was met during exertion.

I believe that given that response, it would be more accurate to analyze a table with all the measurements on X and time spent walking on Y instead of averaging all the values into one set of figures.

I wanted to see how the walking the dog would look on a line

with all the data posted from one event.

Here's the 4 (in one) that you asked for:

Mean results of all 4 activities.

Conclusion: Our metabolism is obviously affected by rest and physical stimulation. Chemical and psychological influences have also been demonstrated by this lab to have their influences as well. Most of my hypothesis were low and I believe most people would underestimate the affects that these stressors have in our lives.

The changes were proportionate to the types of stimulants as indicated on the chart. Coffee mildly increased the metabolic rate with caffeine. Scary movies were more stimulating than coffee, but don't think I'll be using that to wake up in the morning. Of course, walking posed the greatest demand evidenced by the systems response.

Food Nutrition Lab

www.my-calorie-counter.com

I was not able to get the assigned nutrition calculator to work. I had this one in my favorites and so decided to go with it.

Do I think this is a healthy diet? Concerning caloric intake, I would say yes.

It is deficient in fruits and vegetables and a little high in fats. Perhaps the Starbucks ice cream put me over - but well worth it. This is not a daily indulgence, it is a rare treat.

This type of nutritional tracking, although tedious, is helpful. I absolutely recommend that everyone should write down and analyse what they eat so they're aware of how these choices affect their bodies and general health.

What is Food?

http://calorielab.com/news/wp-images/post-images/plastic-fast-food-toys.jpg

Odd that we should be asking ourselves, “What is food?” Would I be too bold to venture a guess that nearly all of the human population would not hesitate to respond with, “Whatever you eat.” Yet, once again, the progress of science has blurred the lines. Black and white is now a gray blur.
What is food? Are we eating food? In an attempt to discover the impact of certain nutrients on the health and well-being of people, we have discovered that macronutrients (fats, carbohydrates and proteins) in varying proportions have varying effects.
I’m not sure where you can say it all began, but I’m certain that it would be accurate to say that refined flour and white sugar has impacted the health of the human population more than any other alteration of our food resources. “By the time the wheat has been milled and processed, it has been stripped of over 23 natural vitamins, minerals and precious fiber. In their place, processors add back five synthetic vitamins, so they may label their products “enriched,” which misleads many of us into thinking we are purchasing something healthy. The refined flour is then put through a “bleaching” process––adding further chemicals to the flour” (¶1). This was at the bottom of the old food pyramid and a staple of the American diet.
Well, we were getting fat and dying from heart disease and the researchers determined that we need to cut back on fats. Replacing them with more carbohydrates made sense. Now we have low fat-high carb diets. Isn’t that how we fatten livestock? Well, America got fat. Diabetes and heart disease was on the rise. “The industrial food supply was promptly reformulated to reflect the official advice, giving us low-fat pork, low-fat Snackwell’s and all the low-fat pasta and high-fructose (yet low-fat!) corn syrup we could consume. Which turned out to be quite a lot. Oddly, America got really fat on its new low-fat diet — indeed, many date the current obesity and diabetes epidemic to the late 1970s, when Americans began binging on carbohydrates, ostensibly as a way to avoid the evils of fat” (¶20) .
Due to the ability of industry to quickly adapt its products to the latest recommendation/craze, we are immediately inundated with products galore touting the latest improved nutritional content. We are left scratching our heads in the aftermath and scrambling to understand why our most recent manipulation went awry.
Consider now the process of irradiation. This is our current means of slowing decay of what remained to be real food. Meat, fruits and vegetables are subjected to different forms of radiation. These are “low dose” beams that kill pathogens and help to extend their shelf life. The FDA has embraced this technology. It remains to be seen whether or not the motivation was social or political. A recent study concludes, “Therefore, consumption of irradiated food for a long time can cause significant accumulation of the toxic 2-ACB in the adipose tissues of consumers... Consumption of an improper diet together with food that contains 2-ACB which acts as a tumor promoter can increase the risk for the development of colon cancer. Under this scenario, individuals who would normally outlive the risk for colon cancer might develop the cancer from the promoting effect of 2-ACB” (7).
My opinion? We need to return to real food; the way it was created. The problem is I’m not sure we can recognize it unless labeling of food items includes the irradiation process and any other alterations we may invent. Then, there’s the issue of educating the people. In the face of the media supporting these new developments, it also may be challenging to motivate people to support locally, organically grown agricultures. It’s so much easier to do all your shopping in one market and we are pressed for time. Speaking of which one may have less of it after eating “food”.
In conclusion:
“To be worthy of the name, Homo Sapiens should rid himself
of speed before it reduces him to a species in danger
of extinction.A firm defense of quiet material pleasure is the only way to
oppose the universal folly of Fast Life. May suitable doses of guaranteed sensual pleasure and
slow, long-lasting enjoyment preserve us from the contagion of the multitude who mistake frenzy for efficiency” (6).

http://www.rfrk.com/images/rfrk_temphome.jpg

Works Cited

Bobak, Dr. Susan “Why No White, Refined Flour Products?”. The Messenger. November 2001.

Polan, Michael.“Unhappy Meals” The New York Times. Published: January 28, 2007. ¶20. <http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?ei=5088&en=7c85a1c254546157&ex=1327640400&partner=rssnyt&emc=rss&pagewanted=all>

What’s in the Beef?. Scientists Question the Safety of Irradiated Ground Beef. Pg 7. By Public Citizen & The Center for Food Safety. Washington, DC. November 2003. <http://www.citizen.org/documents/beeftesting.pdf>

Ed. Renato Sardo. “The Slow Food Companion” 2005. Slow Food
<http://www.slowfoodusa.org/COMPANION_ENG.PDF>

Compendium Chapter 8

Compendium Topic II: Nutrition

8.1 Overview of Digestion

Five basic steps of digestion:
1. Ingestion – taking in food
2. Digestion – mechanical or chemical breakdown food prior to reaching the small intestine
3. Movement – the transfer of food along the GI tract
4. Absorption – nutrients crossing the wall of the GI tract for delivery to the body
5. Elimination – discarding unused matter

There are 4 layers of the digestive tract:
1. Mucosa – inner layer either produces protective mucus or receives digestive enzymes. Diverticulosis are pockets formed in the mucosa that push through the other layers. These can become infected or inflamed.
2. Submocosa – connective tissue that contains blood vessels and nerves. Lymphatic nodules called Peyer’s patches providing immune surveillance and response.

The Gastrointestinal Tract

en.wikipedia.org/wiki/Digestive_system

3. Muscularis – smooth muscle in circular and longitudinal directions that provides movement of particles in the digestive tract.
4. Serosa – peritoneal lining which secretes serous fluid.
5. Appendix – small dead-end appendage at proximal large intestine. Just recently the following was published regarding this small, misunderstood part. “The appendix "acts as a good safe house for bacteria," said Duke surgery professor Bill Parker, a study co-author. Its location _ just below the normal one-way flow of food and germs in the large intestine in a sort of gut cul-de-sac -- helps support the theory, he said.” http://www.medicinenet.com/appendicitis/article.htm

http://www.cnn.com/2007/HEALTH/10/05/appendix.purpose.ap/index.html


8.2 First Part of the Digestive Tract

The Mouth

http://www.medicalook.com/systems_images/Mouth.jpg
Mine’s a size 7 ½; I know because my foot’s been there quite a number of times.

The teeth provide the means by which mechanical breakdown of food occurs. Saliva composed of mucus, water, bicarbonate, and salivary amylase begin the breakdown of starches. The tongue gathers together the amount of food in your mouth you will swallow.
The pharynx is located immediately behind the tongue. Nasal and oral passages meet in that cavity. The soft palate will close off the nasal passage to guide food down the esophagus and the epiglottis will cover the airway (trachea) so food does not travel to your lungs.
If all goes well, the rhythmic movement of the esophagus (peristalsis) will push the food to the stomach. There is a sphincter separating the stomach and the esophagus which will open to allow food into the stomach and narrow to prevent acid reflux up the esophagus. If acid does find its way up the esophagus, heartburn occurs.

8.3 The Stomach and Small Intestine

The stomach is located on the left side just beneath the diaphragm. It has an additional layer of muscle that is oblique to the other two. This allows it to stretch and break down food as it mixes with gastric juices. Deep folds (rugae) in the mucosa of the stomach will flatten as the stomach fills. Gastric glands produce pepsin (digests protein), hydrochloric acid (HCl)(breaks down connective tissue in meats), and mucus. This reduces food to a thick, foamy liquid called “chyme” which is released in small amounts into the small intestine.
The duodenum is the next portion of the GI tract. It is the first 25cm following the pyloric sphincter. Enzymes from the pancreas, liver, and gall bladder are introduced here. Bile will breakdown (emulsify) fats to disperse in water. Lipase from the pancreas will hydrolyze the fat to glycerol and fatty acids. Amylase, also from the pancreas, will begin the digestion of carbohydrates and trypsin contributes to reducing proteins to amino acids. The remaining section of the small intestine will absorb the molecules that resulted from the breakdown of foods. These are basically amino acids, fatty acids, sugars, and glycerol.
The small intestine is lined with small fingerlike columns called villi. This greatly increases the surface area of the intestine permitting easier absorption of nutrients.

Cross section of a Villi


http://www.agen.ufl.edu/~chyn/age2062/lect/lect_20/27_27.GIF

Notice the lymph vessel (lacteal) located in the center of the villi, surrounded by capillaries. Sugars and amino acids enter the capillaries. Glycerol and fatty acids enter the lacteal.
Lactose intolerance is caused by lack of an enzyme called lactase which helps break down the sugar in dairy products called lactose. When unabsorbed, residual amounts left in the GI tract causes fluid retention, gas and bloating.
The intake of too many calories (usually fat and carbohydrates) will cause a person to gain weight eventually leading to obesity. Obesity is one of the strongest factors associated with heart disease and diabetes. Our dietary choices have a huge impact on our health and lifespan.

8.4 Three Accessory Organs and Regulation of Secretions

The pancreas is located behind the stomach and contributes enzymes to the digestion process. The three enzymes are:
Pancreatic amylase – digests starch
Trypsin – digests protein
Lipase – digests fat


Insulin is the best known product of the pancreas. Insulin is a blood sugar regulating hormone. When the glucose in our blood becomes elevated, the pancreas responds by releasing insulin. As we age, we can become resistant to insulin which can develop into Diabetes Mellitis II.
The liver is the largest metabolic gland in the body. It is located just beneath the diaphragm on the right side of the abdominal
cavity.

www.med.umich.edu/1libr/aha/aha_livergal_art.htm

The liver removes toxins from our blood and neutralizes them. It also stores the fat soluble vitamins, A, D, E, K and vitamin B12 and iron. The liver stores glycogen for use later and will break down glycerol and amino acids into the same. The byproduct of amino acids is urea which will be excreted by the kidneys.
The liver has yet another function, the production of plasma proteins and maintaining cholesterol levels in the blood. It produces bile salts which are stored in the gallbladder. Bile salts reduce fats into smaller droplets in the intestines allowing for further digestion by amylase Bile is green from the breaking down of hemoglobin. If a gallbladder is sluggish at removing the bile, the bile can harden causing gallstones – a painful condition requiring surgical removal or breaking down of such with medications or extracorporeal shockwave lithotripsy (submersion in water with pulsating waves aimed at the gallbladder to break up the stones). The latter has not been very successful.
Disorders of the liver can lead to death. Hepatitis (inflammation) of the liver can cause jaundice – a condition whereby the bile pigments leak into the blood. This causes the yellowing of the sclera and skin. There are 3 common types of viral hepatitis:
Hepatitis A – transmitted in the stool of an infected person. Contaminated food or water is the most common form of transmission. A vaccine is available.
Hepatitis B – transmitted through blood or sexual contact. Dirty needles are a common form of transmission. Also mother to child during childbirth. A vaccine is available.
Hepatitis C – transmitted through blood – dirty needles or bood transfusion prior to 1992. Also mother to child during childbirth. There is no vaccine. Tattoos or body piercing have been vehicles of transmission due to poor health practices. It is rare to become infected with Hepatitis C through sexual contact. Can be chronic, precursor to liver cancer and death.
Less common:
Hepatitis D – a defective virus that relies on Hepatitis B to exist.
Hepatitis E – extremely rare in the USA, transmits same as Hepatitis A.
Cirrhosis the process whereby healthy liver tissue is replaced with scar tissue. This can be an auto-immune disorder, and inherited disorder or by blocked bile ducts. Most commonly this is due to chronic alcoholism. The malnourished individual taxes the liver with removing the toxins from alchohol. Obesity is now recognized as another contribution towards cirrhosis because of a diet high in fatty foods.

When we smell something yummy, our parasympathetic nervous system stimulates secretions in our stomach. I’ve noticed a salivary response as well. Baking cookies does this for me . . .
Dashboard Oven
MSNBC carried this story on August 3, 2006 datelined in Bedford New Hampshire about a women who uses the dashboard in her SUV as an oven to bake cookies. Blistering heat was just what Sandi Fontaine needed to bake cookies for her co-workers — on the dash of her Toyota RAV4. With temperatures soaring Wednesday, Fontaine placed two trays of cookie dough on the dashboard, shut the doors and retreated inside to her air-conditioned office.Fontaine first tested her dashboard oven three years ago. She said anyone can do it; the only requirement is for the outside temperature to be at least 95 degrees, so it will rise to about 200 degrees in the car. "When you open the door to that car," she said, "it's like, oh, my God. It's a wonderful smell."
www.kk.org/streetuse/archives/vehicles/


A meal high in protein will stimulate gastrin. The duodenum will produce
secretin – stimulates production of bicarbonate from the liver and pancreas – and CCK (cholecystokinin) – stimulates pancreatic enzymes and bile production.

8.5 The Large Intestine and Defecation

http://www.mtsinai.on.ca/familialgicancer/Diseases/FAP/where.htm

The large intestine is where feces is formed. This is material composed of indigestible materials and bacteria. The large intestine absorbs water – not nutrients. The bacteria in the large intestines produce the B vitamins and most of vitamin K. Peristalsis (involuntary contractions that move GI contents) culminates in defecation or elimination of fecal matter.
Some disorders of the large intestine:
Diarrhea – loose watery stools caused by infection or nervous stimulation.
Constipation – hard, dry stools preventing regular defecation.
Hemorrhoids – painful, enlarged and inflamed blood vessels at the anus. This can be due to straining, pregnancy, or may be hereditary.
Diverticulosis – pockets that form in the mucosa that have pushed through the next layer of bowel. These can become inflamed and painful.
Irritable Bowel Syndrome – strong irregular contractions that may cause cramping, gas, and urgency.
Inflammatory Bowel Disease – inflammation that can develop into ulcers. Symptoms are very similar to irritable bowel syndrome.
Polyps and Cancer – growths that will develop from the lining of the epithelium. Diet is believed to have a profound influence on it’s development and progression.

8.6 Nutrition and Weight Control

Obesity is becoming a global problem. Its incidence has doubled in the USA in the last 20 years. It seems that wherever personal income increases, obesity soon follows. In Brazil and Colombia the figure is now 40% of the population. Obesity is defined by one’s body mass index (BMI).
http://www.gov.ky/pls/portal/url/page/cighome/pressroom/archive/200608/goodnutrition/bodymassindex

The BMI determines the percentage of body fat in your weight. This is most accurate for the average person. A weight lifter with a lot of muscle mass will have a misleading BMI.
Nutrients are substances from the environment that plants and animals need to function.


http://www.bim.ie/uploads/text_content/images/naf_comparison_nutrients.gif

Carbohydrates – simple and complex are the 2 types of carbohydrates. “Simple carbohydrates included sugars such as fruit sugar (fructose), corn or grape sugar (dextrose or glucose), and table sugar (sucrose). Complex carbohydrates included everything made of three or more linked sugars. Complex carbohydrates were thought to be the healthiest to eat, while sugars weren't so great. It turns out that the picture is more complicated than that. “ http//www.hsph.harvard.edu/nutritionsource/carbohydrates.html The body handles all carbs the same and will break them down into single sugar molecules. It’s the fiber in the sources of complex carbohydrates that cannot be broken down. This undigested fiber will absorb excess fats to be excreted later thereby lowering cholesterol.
The glycemic index is the most accurate way of determining the impact of specific carbohydrates on the blood glucose levels and insulin response. It measures how quickly these foods raise glucose levels in our blood. It is believed that chronic elevated glucose levels can lead to diabetes, insulin resistance, heart and liver disease.
Proteins – the building block of cells. Proteins are broken down into amino acids which are utilized by our cells to form cellular proteins. There are 20 different amino acids – eight which are essential. Two servings of meat a day will complete our body’s requirements for proteins. A vegetarian will ingest proteins by eating beans and peas. These individually are incomplete protein sources and must be combined to provide the essential 8 needed for protein synthesis. Too much protein will tax the liver and kidneys as they work to maintain homeostasis.
Lipids are the fats in our diet. Saturated fats are solid at room temperature – these are usually animal sources with the exception of palm and coconut oils. These will raise low-density lipoprotein (“bad” cholesterol) levels. Polyunsaturated are favorable and don’t promote cardiovascular disease. These supply linolenic and linoleic acids. Monosaturated fats are considered protective against CV disease. Some fish sources and olive and canola oils are examples of these. These will lower LDL levels.
Trans fats are commercially altered fats to mimic the consistency of lards and butter. These have been found to cause atherosclerotic changes and should be avoided.
Macrominerals and microminerals (trace) are utilized by our bodies for a variety of functions. MIcrominerals are needed in lesser quantities than macro – less than 5 grams are present in our bodies. These trace minerals are attached to a larger molecules. Zinc, Iron, Copper, Iodine, Selenium, and Manganese are just a part of the family of trace minerals.
Macrominerals are present in our bodies in quantities greater than 5 grams.
Calcium strengthens bones and teeth, promotes nerve conduction and muscle contraction.
Phosphorus helps promote bone and soft tissue growth and is part of the makeup of ATP, nucleic acids and phospholipids. 85% of the body’s phosphorus is found in the bone. Phosphorus as also a buffer.
Potassium is a mineral needed for nerve conduction and muscle contraction. It is a positively charged ion, more abundant inside the cells.
Sodium and chloride are the principle ions extracellularly contributing to water balance. Elevated sodium levels can cause edema and HTN.
Magnesium is vital in over 300 metabolic processes, the conversion of ATP, protein synthesis, bone structure, ion transfer across cell membranes, etc.

http://en.wikipedia.org/wiki/Image:Periodic_table_of_the_chemical_elements_%281-118%29Dietary_minerals.PNG

Mineral content of assorted types of chocolate

http://www.allchocolate.com/images/Content%20Charts/4.2.3-MineralChart.gif

Vitamins are compounds needed by our bodies that we cannot produce on our own. Many vitamins are enzyme helpers (coenzymes). They are reusable resources and are needed only in small amounts. Vitamins C, E, and A are antioxidants that help to defend against free radicals. Those are extra unstable molecules that donate electrons to DNA resulting in cellular damage.

To follow are a list of vitamins, the chemical name, the solubility, recommended dietary allowances for a male, age 19-70, Upper Intake Level(UL/day), and disease caused by the vitamin deficiency and overdose disease if known.
Vitamin A - Retinoids(retinol, retinoidsand carotenoids)
Fat soluable
900- 3000 µg a day Deficiencies cause
Night-blindness andKeratomalacia

Overdose causes Hypervitaminosis A

Vitamin B1 - Thiamine
Water soluable
1.2 - ? mg a day
Deficiencies cause Beriberi

Vitamin B2-Riboflavin
Water Soluable
1.3 - ? mg a day
Deficiencies cause Ariboflavinosis

Vitamin B3-Niacin, niacinamide
Water Soluable
16.0 - 35.0 mg a day
Deficiencies cause Pellagra

Vitamin B5-Pantothenic acid
Water Soluable
5.0 - ? mg

Deficiencies cause Paresthesia

Vitamin B6-Pyridoxine, pyridoxamine, pyridoxal
Water Soluable
1.3-1.7 mg not to exceed 100 mg a day
Deficiencies cause Anemia,

Overdose causes Impairment of proprioception, nerve damage

Vitamin B7-Biotin
Water Soluable
30.0 µg a day
Deficiencies cause Dermatitis, enteritis

Vitamin B9-Folic acid, folinic acid
Water Soluable
400 - 1000 µg a day
Deficiency during pregnancy is associated with birth defects, such as neural tube defects

Vitamin B12-Cyanocobalamin, hydroxycobalamin, methylcobalamin
Water soluable
2.4 µg a day
Deficiencies cause Megaloblastic anaemia[18]

Vitamin C-Ascorbic acid
Water soluable
90.0 - 2,000 mg a day
Deficiencies cause Scurvy

Vitamin D-Ergocalciferol, cholecalciferol
Fat soluable
5.0 -10 µg not to exceed 50 µg a day

Deficiencies cause Rickets and Osteomalacia
Overdose causes Hypervitaminosis D

Vitamin E-Tocopherols, tocotrienols
Fat soluable
15.0 - 1,000 mg a day
Deficiency is very rare; mild hemolytic anemia in newborn infants.

Vitamin K-phylloquinone, menaquinones
Fat
120 µg
Deficiencies cause Bleeding diathesis

http://en.wikipedia.org/wiki/Vitamin

A balanced diet should include foods from all food groups and in amounts not to exceed your caloric requirements. A healthy diet should be composed of more vegetables, whole grains, and fruits. Low fat meats and fish or beans and peas should be used for protein requirements. Activity levels will change the amount of calories expended and thereby change your requirements.
Eating disorders are more common among women than men. Anorexia nervosa is an irrational fear of becoming fat. Many women have self-imposed starvation culminating in their deaths as a result of this disorder. Bulimia nervosa is binging followed by purging. Purging is achieved by vomiting or laxatives. Again, the motivation is to avoid gaining weight. A bing-eating disorder is binging not followed by purging. Food binges can be triggered by emotional stresses or disorders. Muscle dysmorphia is a male-dominated disorder that causes the man to perceive himself as being underdeveloped. His life becomes consumed with weight lifting, supplements and dieting to achieve the perfect musculature.

Sound mind, sound body.

http://www.ok.gov/strongandhealthy/images/Healthy%20Foods.jpg

Unit II Blood Pressure Online Lab

Unit II Blood Pressure Online Lab

State a problem about the relationship of age and gender to blood pressure.
Hypertension will develop in men more often and at a younger age than women.
Use your knowledge about the heart and the circulatory system to make a hypothesis about how the average blood pressure for a group of people would be affected by manipulating the age and gender of the group members.
As we age, our arteries may harden or develop areas of plaque which increases resistance. The younger the sampling of people, the lower the average blood pressures would be. Men typically have higher blood pressure than women. This may be due partially to their mass. More mass means more capillaries and increased labor for the heart to move blood. That is also why being overweight is detrimental. Genetics, exercise, gender, family history, obesity, and smoking are all influencing factors. So if older, smoking, overweight men were to become non-smoking, average women, their blood pressure issues would nearly cease. Of course, then, there would be other issues . . .
How will you use the investigation screen to test your hypothesis? What steps will you follow? What data will you record?
I will average the readings for each group. I will read the chart/history of each person with an elevated blood pressure and note contributing factors. Then the data will be reviewed and compared between groups and evaluated for simularities and dissimularites.
Analyze the result of your experiment. Explain any patterns you observed.
Three out of ten males ages 35-44 have hypertension (HTN).
Factors are:
* Family history of HTN (2 out of 3)
* More than 40 pounds overweight (2 out of 3)
* One has a salty diet
If these men were ages 18-24, two of them would hypertensive. Factors for this age range are:
* Around 40 pounds or more overweight
* Family history of HTN
Remarkably, the statistics did not change much for such a young group. However, if these men were to become women, all their troubles would be cured (just kidding). Women seem to be influenced more by increased sodium chloride intake. There was only one hypertensive female in all of the gender sampling with a family history of HTN and elevated sodium chloride intake. A second subject also was overweight by 45 pounds. Seven out of 50 males were hypertensive, whereas 2 out of 50 females were hypertensive.
Did the result of your experiment support your hypothesis? Why or why not? Based on your experiment what conclusion can you draw about the relationship of age and gender to group blood pressure averages?
Men do indeed have higher blood pressure on average. They also develop it earlier. The blood pressures begin to climb in men as early as 18-24; in women, it begins to rise in the 35-44 age range. This rising trend continues as we age with obesity contributing as well. This confirms my hypothesis that being male, aging, and overweight can contribute to HTN.

During the course of your experiment, did you obtain any blood pressure reading that were outside of the normal range for the group being tested? What did you notice on the medical charts for these individuals that might explain their high reading?
7 out of 50 males had HTN. Of those 7, 5 had a positive family history of HTN and 5 were 40 pounds or more overweight. Two of the 7 had a salty diet. Three did not exercise regularly.
2 out of 50 females had HTN. Both had salty diets. One was 45 pounds overweight and the other subject had a family history of HTN.
All of these findings contribute to elevated blood pressures. Exercise, low sodium diets and calorie restriction would probably influence their readings to a more normal range.
List risk factors associated with the hypertension. Based on your observation, which risk factor do you think is most closely associated with hypertension?
My risk factors are listed on the previous question. I believe the most common risk factor is the family history of HTN.

What effect might obesity have on blood pressure? Does obesity alone cause a person to be at risk for high blood pressure? What other factors, in combination with obesity, might increase a person's risk for high blood pressure?
The American Heart Association states, "Comparing data from the four surveys, researchers found a trend between overweight and high blood pressure in children 8 to 17 years old. Obesity is one of the strongest predictors of hypertension in young adults" http://www.americanheart.org/presenter.jhtml?identifier=3019556 All of the previously mentioned factors, genetics, family history, smoking, salt consumption, exercise, will contribute negatively for HTN. The more strikes you have, the worse your situation will be. Fortunately, we are able to control many of these factors through personal life style choices. Annual check-ups would help to detect the need to impliment these changes or take medication early in the disease process. Hypertension is called "the Silent Killer" because it can go unchecked for years causing irreversable damage to kidneys, heart, brain, etc. and perhaps culminating in death.