Nutrition and Diet Therapy: Lecture
LT1 - First Semester
M3: Lesson 1: Minerals
Minerals of the Adult Body
Introduction
Minerals are important for our body to stay
healthy. Our body uses minerals for many
different jobs, including keeping our bones,
muscles, heart, and brain working properly.
Minerals are also important for making
enzymes and hormones.
Similarly to vitamins, minerals are essential to
human health and can be obtained in our diet
from different types of food. Minerals are
abundant in our everyday lives. There are 20
essential minerals that must be consumed in
our diets to remain healthy. The amount of
each mineral found in our bodies vary greatly
and therefore, so does consumption of those
minerals. When there is a deficiency in an
essential mineral, health problems may arise.
GROUP 1: MAJOR MINERALS - CALCIUM
Distribution
- Of the total body weight, approximately
1.5% to 2.2%is calcium. Of this, 99% is
present mostly in the bones and teeth and the
remaining 1% is found on the soft tissues and
body fluids and serves important functions
unrelated to bone structure.
Minerals
➢ Minerals pertain to the elements in
their simple inorganic form. In
nutrition, they are commonly referred
to as mineral elements or, in the case
of those present or required in small
amounts, they are known as trace
elements or trace minerals
Minerals Composition of the Body
➢ There are 21 mineral elements not
known to be essential in nutrition.
The minerals of the body are calcium,
phosphorous,
potassium,
sulfur,
sodium chlorine, magnesium, iron,
zinc, selenium, manganese, copper,
iodine,
molybdenum,
cobalt,
chromium, fluorine, vanadium, nickel,
tin and silicon.
Benid,Princess A.
BSN2A
Utilization
> There are many factors which influence
calcium absorption:
1. Calcium absorption is better during periods
of increased body needs such as in growth,
pregnancy
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
2. Vitamin D enhances the optimum
absorption of calcium by increasing
permeability of the intestinal membrane to
calcium and by activating the active transport
system.
3. A low gastric pH (acidic) favors the
absorption
of
calcium
whereas
hypochlorhydria (alkaline medium) causes
the precipitation of the mineral.
4. A normal protein diet does not have any
effect on calcium absorption but high intakes
of meat as in the diet of the Westerner's
increase the excretion of calcium in the urine
even if lysine, arginine and serine increase the
absorption by 50%.
9. Anything that may cause an increase in GI
motility like laxatives and foods high in bulk
may reduced ability to replace it
10. Lack of exercise may cause a loss of bone
calcium and reduced ability to replace it.
11. Mental stress or emotional instability has
been found to decrease calcium absorption
12. Alcohol intake among alcoholics may
cause decreased calcium absorption.
13. Caffeine increases urinary calcium
excretion. Approximately 1 cup of coffee can
increase calcium excretion by 6 mg.
GROUP 1: MAJOR MINERALS - MAGNESIUM
5. The ratio of calcium to phosphorus is
important in the absorption of both minerals
in infants.
6. A high ratio of lactose to calcium is
necessary for the formation of a soluble
complex which can easily be transported to
and possibly across the intestinal wall.
Distribution
> About 50% of the magnesium in the body is
present in the bones in combination with
phosphate and calcium. The remaining is
almost entirely inside the body cells with only
about 1% in extracellular fluid.
7. Oxalic and phytic acids interfere with the
absorption of calcium. Oxalic acid present in
several fruits and vegetables such as alagaw,
alugbati, camias, kutsarita, alasiman
Depresses calcium absorption by forming
insoluble salts
8. Fats in excess may form insoluble soaps
with calcium as evidenced by the presence of
fatty acids, calcium and also fat-soluble
vitamin D in the feces.
Benid,Princess A.
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
GROUP 1: MAJOR MINERALS - SODIUM
Distribution
> Sodium is a monovalent cation, 50% of
which is found in extracellular fluid, i.e. the
vascular fluids within the blood vessels,
arteries,
veins,
capillaries
and
the
intracellular fluids surrounding the cells, 10%
is found within the cells, and the remaining
40% of body sodium is found in the skeleton
bound in the surface of bone crystals. The
total sodium in the body is about 1.8 mg/kg
fat –free body weight.
HYPOKALEMIA
- is when blood’s potassium levels are too
low. Potassium is an important electrolyte for
nerve and muscle cell functioning, especially
for muscle cells in the heart.
HYPERKALEMIA
- is an elevated level of potassium in the
blood. Occasionally when severe it can cause
palpitations, muscle pain, muscle weakness,
or numbness. Hyperkalemia can cause an
abnormal heart rhythm which can result in
cardiac arrest and death.
Recommended dietary allowances
> Allowances and requirements for sodium
have not been determined, but the amount
should equal that of the body’s needs for
growth; for losses in sweat and secretions,
urine and stools and for non-sweat losses
from the skin.
GROUP 1: MAJOR MINERALS - POTASSIUM
Distribution
> Potassium is the principal cation present
within the cells or in the intracellular fluids.
About 2.6gm/kg fat-free weight in potassium
(0.35% of body weight). It is also present in
relatively small amounts in the extracellular
fluid.
Benid,Princess A.
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Recommended dietary allowance
> The diet should contain about 2-6 gm
potassium so that a deficiency is usually
unlikely in a healthy person.
GROUP 1: MAJOR MINERALS-PHOSPHORUS
Distribution
> The normal human body contains about 1%
phosphorus (12 gm/kg fat- free body weight).
About 85% is in the inorganic phase of bones
and teeth in combination with calcium and
the remainder is chiefly in the cells in
combination with carbohydrate, protein, fat
and as complexes with cations such as Na, Ca
and Mg.
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
GROUP 1: MAJOR MINERALS - SULFUR
GROUP 1: TRACE MINERALS - IRON
Distribution
> Sulfur occurs in almost every protein cell
and compromises about 0.25% of body
weight. Found highest concentrations in the
hair, skin and nails.
Distribution
> The body weight contains about 75 mg/kg
fat-free body weight of iron. This is about 3-5
gm. Of this amount , 60% to 75% is present as
part of the hemoglobin and 5% as myoglobin,
the muscle hemoglobin. About 26% is found
in the liver , spleen and bone marrow.
GROUP 1: MAJOR MINERALS - CHLORINE
Distribution
> Chlorine is a major anion in the
extracellular fluid. The cerebrospinal fluid has
the highest concentration of chloride. A
relatively large amount of ionized chlorine is
found in the GI secretion as HCL. It may also
be found to some extent within the cells
Benid,Princess A.
BSN2A
Utilization
> Iron in ferrous form is better absorbed than
in ferric form, although both forms may be
absorbed
Types of Iron
➔ Heme iron - is found only in meat (fish
and poultry) and is more efficiently
absorbed by the body.
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
➔ Non-heme iron - comes from other
iron-containing foods like cereals,
vegetables and eggs. Eating meat with
non-heme iron and vitamin C helps
with the absorption of non- heme iron
by the body.
Body Needs
> If a person has a higher need for iron as in
growth, pregnancy, and lactation and when a
person is in a state of iron deficiency, then the
level of iron absorbed is high, compared with
persons with normal levels of hemoglobin.
GROUP 2: TRACE MINERALS - ZINC
Distribution
> Occurs in varying concentrations in all
human cells in the eyes, male sex glands, hair,
skin. The body contains about 2-5gm of zinc.
Intake of Coffee
> Whether coffee is taken an hour after a meal
or with the meal, iron absorption is reduced.
Presence of Ascorbic Acid
> 40-50 mg of ascorbic acid added to a meal
of bread, egg and tea or coffee increases iron
absorption significantly from 3.7% to 10.4%.
GROUP 2: TRACE MINERALS - IODINE
Distribution
> The adult body normally contains 20 to 30
mg of iodine. About 70%-80% is concentrated
in the thyroid gland.
Benid,Princess A.
BSN2A
DENTAL FLUOROSIS
- is a common disorder, characterized by
hypomineralization of tooth enamel caused
by ingestion of excessive fluoride during
enamel formation.
OSTEOSCLEROSIS
- is a disorder that is characterized by
abnormal hardening of bone and an elevation
in bone density
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
Vitamins are obtained from the different
types of foods that we consume. If a diet is
lacking a certain type of nutrient, a vitamin
deficiency may occur. Vitamins are organic
compounds that are traditionally assigned to
two groups: fat-soluble or water-soluble.
This classification determines where they act
in the body. Water- soluble vitamins act in
the cytosol of cells or in extracellular fluids
such as blood; Fat-soluble vitamins are
largely responsible for protecting cell
membranes from free radical damage. The
body can synthesize some vitamins, but
others must be obtained from the diet.
M3: Lesson 2: Vitamins
Introduction
Vitamins are organic substances that are
generally classified as either fat soluble or
water soluble. Fat-soluble vitamins (vitamin
A, vitamin D, vitamin E, and vitamin K)
dissolve in fat and tend to accumulate in the
body. Water-soluble vitamins (vitamin C and
the B-complex vitamins, such as vitamin B6,
vitamin B12, and folate) must dissolve in
water before they can be absorbed by the
body, and therefore cannot be stored. Any
water-soluble vitamins unused by the body
are primarily lost through urine.
Benid,Princess A.
BSN2A
Vitamins
➢ Comes from the Latin word “vita"
meaning life and the suffix amine,
which is a nitrogen compound.
➢ Vitamins are a group of unrelated
organic compounds found in food
which are needed only in minute
quantities in the diet but essential for
specific metabolic reactions within
the cell and necessary for normal
growth and maintenance of health.
➢ They are also crucial in the growth,
repair and healthy functioning of body
tissues.
➢ Vitamins do not give energy to the
body. They merely help convert food
into
energy
through
many
biochemical reactions. Taking extra
vitamins cannot increase one’s
physical capacity.
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
Toxicity Symptoms for Selected Vitamins
●
●
●
Because they can be stored in the
body, deficiencies are slow to develop.
They are absolutely needed daily from
food sources
They are generally stable, especially in
ordinary cooking.
Water-soluble vitamins have the following
general characteristics:
●
Nomenclature of the Vitamins
●
●
●
●
They must be supplied everyday in
the diet.
They do not have pre-cursors
They are not stored significantly in
the body and any excess is excreted in
the urine.
Deficiency
symptoms
developed
relatively fast.
Being water-soluble, they are most
likely to be destroyed in ordinary
cooking.
Vitamin A (retinol)
Classification of Vitamins on the Basis of
Solubility
1. The fat-soluble vitamins A, D, E and K in
association with lipids are found in foods.
2. The water-soluble vitamins are B complex
and vitamin C
Fat soluble vitamins differ from water-soluble
vitamins based from the following factual
criteria:
●
Fat-soluble vitamins generally have
precursors or pro-vitamins
Benid,Princess A.
BSN2A
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
Vitamin D (Calciferol)
Vitamin K (phylloquinone, menadione)
Vitamin E (tocopherol)
Benid,Princess A.
BSN2A
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
Water - Soluble Vitamins
➢ The water -soluble vitamins
are vitamin C or ascorbic acid
and B complex vitamins.
Vitamin C is called the “ fresh
food vitamin” since it is found
in the growing parts of plants.
All raw fresh fruits and
vegetables contain ascorbic
acid in varying amounts.
Vitamin C performs a number
of biological roles as well as
serves as an antioxidant.
➢ The B complex vitamins
important in human nutrition
are
thiamine,
riboflavin,
vitamin B6, vitamin B12,
niacin - folic acid, pantothenic
acid, choline, inositol and
biotin. They are found
together in nature and
generally
have
related
functions although they are
chemically unrelated.
Vitamin C (ascorbic acid)
Benid,Princess A.
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Requirement or Allowance
> In general, males need more vitamin C than
females do. Vitamin C needs are also
increased during the growth period with the
older age groups requiring more.Physiological
stresses like pregnancy and lactation and
other stress factors such as surgery, illness,
infection, shock and injuries need higher
vitamin C intakes.
Vitamin B Complex
- The B complex consists of the vitamins B1,
B6, B12, niacin, pantothenic acid, folic acid
and biotin. It is a group of water-soluble
vitamins that need to be continually replaced
because of their short “life”. Though they all
belong to one group, each vitamin has its own
unique function.
- The B vitamins transform an increased
amount of proteins, carbohydrates and fats
into extra energy. They provide energy
necessary for muscle contraction. But during
exertion, they are also involved in the
production and repair of tissues, particularly
muscular tissues.
- They are water-soluble nutrients that play
important roles in the normal growth and
maintenance of body processes.
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
B-COMPLEX VITAMINS
GROUP 1: CLASSIC DISEASES FACTORS THIAMINE (B1)
Stability
> Loss of vitamin in cooking is highly variable,
freezing has little or no effect on the thiamine
content of foods.
Types of Beriberi
●
●
Infantile beriberi - usually occurs in
infants 2 to 5 months of age whose
main food is milk from a mother
suffering from beriberi.
Symptoms are loss of voice (aphonia),
whining cry, bluish discoloration of
infant (cyanosis), difficulty breathing,
and even death in a few hours
●
The heart is enlarged, beats become
irregular, and also difficulty in
breathing.
●
Dry beriberi - involves the peripheral
nerves. There is a feeling of “pins and
needles” (paresthesia) in toes, gradual
loss of touch sensation, muscle
weakness, and finally, paralysis.
Requirement or Allowance
> Minimum thiamine requirement is 0.2mg
per 1,000 caloric intake. Allowances are at
least twice the minimum needs (0.5mg/1,000
cal) and vary with sex, body weight, muscular
activity, and composition of diet which are
related to caloric requirements.
> Among the factors that will increase
thiamine requirements as long as caloric
needs are increased include pregnancy,
lactation, fever, infections, alcoholism,
hyperthyroidism and polyneuropathies.
GROUP 1: CLASSIC DISEASE FACTORS RIBOFLAVIN (B2)
Stability
> It is stable to heat, oxidation, and acid. Due
to its heat stability and limited water
solubility, very little is lost in cooking and
processing of foods. It is sensitive to alkali, the
addition of baking soda to soften dried peas
or beans for faster cooking destroys much of
their riboflavin content.
Wet beriberi - is evidenced by edema
of both lower extremities which
progresses upwards to body cavities
such as the abdomen and chest.
Benid,Princess A.
BSN2A
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
GROUP 2: MORE RECENTLY DISCOVERED
COENZYME PANTOTHENIC ACID
Requirement or Allowance
> 5 mg of pantothenic acid a day is sufficient
for an adult. Daily mixed diets may contain as
much 15mg which is more than adequate.
GROUP 2: MORE RECENTLY DISCOVERED
COENZYME LIPOIC ACID
This is a sulfur-containing fatty acid and is not
a true vitamin because it can be synthesized
in adequate amounts in the body. A coenzyme
factor (thiamine – pyrophosphatase), lipoic
acid is a coenzyme in energy metabolism
converting pyruvic acid into acetyl CoA.
Benid,Princess A.
BSN2A
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
GROUP 4: OTHER RELATED FACTORS
(pseudo-vitamins) INOSITOL (B8)
It is abundant in the diet, minimum
requirements for inositol are not known.
Its chemistry is closely similar to glucose,
hence it is alternatively called “muscle sugar”
M3: Lesson 3: Water
Introduction
Water is the major constituent of the human
body. The latter cannot produce enough water
by metabolism or obtain enough water by
food ingestion to fulfill its needs. As a
consequence, we need to pay attention to
what we drink throughout the day to ensure
that we are meeting our daily water needs, as
not doing so may have negative health effects.
Water Content of the Body
➔
➔
➔
➔
60% of body weight in adult
45% - 55% in older adult
70% - 80% in infants
Varies with gender, body mass, and
age
FUNCTIONS
➢ Water is the universal solvent
➢ Many chemical reactions require
water. It serves as a catalyst in many
biological reactions
➢ Vital components of tissues, muscles,
glycogen, and others are essential for
growth.
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Nutrition and Diet Therapy: Lecture
LT1 - First Semester
➢ Acts as lubricant of the joints and
viscera in the abdominal cavity
➢ Regulator of body temperature
Water Intake
> The amount of water needed by the body
may be met by a direct intake of water, water
ingested as such, or from water bound with
foods and from metabolic water, which is a
result of oxidation.
Water Output
> Water leaves the body via several channels
such as through the skin as an insensible
perspiration; through the lungs as water
vapor in the expired air, through the GI tract
as a feces; and through the kidneys as urine.
Water may also be lost together with the
electrolytes through tears, stomach suction,
breathing, vomiting, bleeding, perspiration.
Average Daily Intake and Output of Water
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