HAWAII MASSAGE THERAPIST MOCK
STUDY SCRIPT 2026 DETAILED QUESTIONS
SOLUTIONS EXPERT
⩥ causes of dehydration. Answer: don't drink enough fluids, diuretics
(alcohol, caffeine), eat lots of salt and sugar
⩥ symptoms of dehydration. Answer: Thirst, dry mouth, fatigue,
headache, dizziness, deep yellow urine. Seizures, low blood pressure,
coma are severe dehydration symptoms, BP decrease, increased pulse
⩥ how is water regulated in the body. Answer: The hypothalamus and
the kidneys act together to control water in the body, such as making
feelings of thirst
⩥ sources of water input. Answer: drinking fluids, eating foods,
produced from the metabolism
⩥ sources of water output. Answer: perspiration, lung respiration, feces,
urine
⩥ what is hard water. Answer: has more minerals overall (Ca and Mg),
about 85% of water in US, leaves deposits
,⩥ what is soft water. Answer: less minerals, contains mostly Na, not as
palatable
⩥ compare the safety regulations of tap and bottled water. Answer: Tap
requires disinfection, confirms e coli and coliform is banned, they test
more frequently for bacteria, they filter pathogens and viruses, test for
organic chemicals more often
⩥ water balance. Answer: comparison of input and output
⩥ solvent. Answer: dissolves solutes
⩥ diuretic. Answer: water pills or foods designed to increase amount of
water and salt expelled as urine
⩥ electrolytes. Answer: compounds that separate into ions within water,
able to conduct electrical current
⩥ ions. Answer: charged particles
⩥ anions. Answer: negative charge (chloride)
⩥ cations. Answer: positive charge (Na)
,⩥ hyponatremia. Answer: water toxicity, water pulled into cells, causing
them to swell, symptoms: headache, nausea, respiratory arrest
⩥ role of minerals in maintaining fluid and electrolytes. Answer:
Mineral salts form electrolytes which help keep fluids in their proper
place and buffer these fluids, which allows all life processes to take
place, sodium and potassium
⩥ role of minerals in maintaining acid base. Answer: act as buffers to
maintain the body's fluids proper pH. It will either gather or release H+
as needed to maintain pH.I
-sodium and phosphorus
⩥ decreased bioavailability. Answer: Phytic acid in wheat grain fiber
binds strongly to some minerals. (enzymes in the yeast improve the
mineral bioavailability).
-Oxalic acid in leafy green plants reduces bioavailability (spinach, chard,
beet greens).
-Polyphenols(in tea, chocolate, wine) can lower bioavailability of
minerals.
⩥ increased bioavailability. Answer: vitamin c increases iron absorb
vitamin d, increases calcium magnesium and phosphorus increase
hcl makes minerals more bioavailable by dissolving
, ⩥ bioavailability. Answer: the degree to which the amount of an ingested
nutrient is absorbed and is available in the body
⩥ phytic acid. Answer: some whole grain fibers and legumes strongly
bind to some minerals, oxalic acid reduces bioavailability (spinach,
chard, beet greens), polyphenols (tea, chocolate, wine) can lower
bioavailability
⩥ gastric acidity. Answer: is when HCl makes minerals more
bioavailable by converting to a more easily absorbed form
⩥ trace minerals. Answer: are often very reactive and toxic in their free
form, so they usually have specific transport proteins to carry them
⩥ what are the trace minerals. Answer: iodine, zinc, fluoride, iron,
selenium
⩥ function of iodine. Answer: needed for thyroid hormones, regulate
basal metabolic rate
⩥ iodine deficiency/symptoms. Answer: goiter, cretinism, fetal brain and
growth development
STUDY SCRIPT 2026 DETAILED QUESTIONS
SOLUTIONS EXPERT
⩥ causes of dehydration. Answer: don't drink enough fluids, diuretics
(alcohol, caffeine), eat lots of salt and sugar
⩥ symptoms of dehydration. Answer: Thirst, dry mouth, fatigue,
headache, dizziness, deep yellow urine. Seizures, low blood pressure,
coma are severe dehydration symptoms, BP decrease, increased pulse
⩥ how is water regulated in the body. Answer: The hypothalamus and
the kidneys act together to control water in the body, such as making
feelings of thirst
⩥ sources of water input. Answer: drinking fluids, eating foods,
produced from the metabolism
⩥ sources of water output. Answer: perspiration, lung respiration, feces,
urine
⩥ what is hard water. Answer: has more minerals overall (Ca and Mg),
about 85% of water in US, leaves deposits
,⩥ what is soft water. Answer: less minerals, contains mostly Na, not as
palatable
⩥ compare the safety regulations of tap and bottled water. Answer: Tap
requires disinfection, confirms e coli and coliform is banned, they test
more frequently for bacteria, they filter pathogens and viruses, test for
organic chemicals more often
⩥ water balance. Answer: comparison of input and output
⩥ solvent. Answer: dissolves solutes
⩥ diuretic. Answer: water pills or foods designed to increase amount of
water and salt expelled as urine
⩥ electrolytes. Answer: compounds that separate into ions within water,
able to conduct electrical current
⩥ ions. Answer: charged particles
⩥ anions. Answer: negative charge (chloride)
⩥ cations. Answer: positive charge (Na)
,⩥ hyponatremia. Answer: water toxicity, water pulled into cells, causing
them to swell, symptoms: headache, nausea, respiratory arrest
⩥ role of minerals in maintaining fluid and electrolytes. Answer:
Mineral salts form electrolytes which help keep fluids in their proper
place and buffer these fluids, which allows all life processes to take
place, sodium and potassium
⩥ role of minerals in maintaining acid base. Answer: act as buffers to
maintain the body's fluids proper pH. It will either gather or release H+
as needed to maintain pH.I
-sodium and phosphorus
⩥ decreased bioavailability. Answer: Phytic acid in wheat grain fiber
binds strongly to some minerals. (enzymes in the yeast improve the
mineral bioavailability).
-Oxalic acid in leafy green plants reduces bioavailability (spinach, chard,
beet greens).
-Polyphenols(in tea, chocolate, wine) can lower bioavailability of
minerals.
⩥ increased bioavailability. Answer: vitamin c increases iron absorb
vitamin d, increases calcium magnesium and phosphorus increase
hcl makes minerals more bioavailable by dissolving
, ⩥ bioavailability. Answer: the degree to which the amount of an ingested
nutrient is absorbed and is available in the body
⩥ phytic acid. Answer: some whole grain fibers and legumes strongly
bind to some minerals, oxalic acid reduces bioavailability (spinach,
chard, beet greens), polyphenols (tea, chocolate, wine) can lower
bioavailability
⩥ gastric acidity. Answer: is when HCl makes minerals more
bioavailable by converting to a more easily absorbed form
⩥ trace minerals. Answer: are often very reactive and toxic in their free
form, so they usually have specific transport proteins to carry them
⩥ what are the trace minerals. Answer: iodine, zinc, fluoride, iron,
selenium
⩥ function of iodine. Answer: needed for thyroid hormones, regulate
basal metabolic rate
⩥ iodine deficiency/symptoms. Answer: goiter, cretinism, fetal brain and
growth development
