Jersey College Nutrition Final Review Ch. 9-12
cortical bone (compact bone) (Ans- a dense bone tissue that makes up the outer surface of all bones as well as the entirety of most small bones of the body.
trabecular bone (spongy bone) (Ans- a porous bone tissue that makes up only 20% of our skeleton and is found within the ends of the long bones, inside the spinal vertebrae, inside the flat bones, and inside the bones of the pelvis.*has a faster turnover rate than cortical bone. Makes it more sensitive to change in hormones and nutritional deficiencies.
Remodeling (Ans- the two-step process by which bone tissue is recycled; includes the breakdown of existing bone and the formation of new bone.
resorption (Ans- the process by which the surface of the bone is broken down by cells called osteoclasts
bone modeling (Ans- the process by which the shape of our bones is determined, from the round "pebble" bones that make up our wrists, to the uniquely shaped bones of our face, to the long bones of our arms and legs.
bone growth (Ans- the size of bones increases, the first period of rapid bone growth is from birth to age 2, but growth continues in spurts throughout childhood and into adolescence.
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Dual-energy x-ray absorptiometry (DEXA or DXA)
(Ans- the most accurate tool for measuring bone: an important tool in
determining a persons risk for osteoporosis. generates a bone density score
healthy T-scores (DEXA) (Ans- +1 and -1 means that the individuals bone density are normal.
Calcium
(Ans- Function: the primary component of bone, acid base balance,
transmission of nerve impulses, muscle contraction.
Food sources: milk, yogurt, cheese, sardines, collard greens, spinach.
Vitamin D
(Ans- Function: regulates blood calcium, bone health, assists in cell
differentiation.
Food sources: salmon, mackerol, fortified milk, fortified cereals.
Vitamin K
(Ans- Function: coenzyme in protein production for blood clotting and bone
metabolism.
Food Sources: kale, spinach, turnip greens, brussel sprouts.
Phosphorus
(Ans- Function: fluid balance, bone formation, component of ATP
Food Sources: milk/cheese/yogurt, soy, milk, and tofu, legumes, nuts,
poultry. **dark soda**
foods with more bioavailable calcium
(Ans- Sources: KALE***
yogurt, collard greens, cheese ricotta, tofu etc...
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