Earth, Wind, Fire, & Water:
The Elements, Hydration, & Nutrition
© 2010 National Pasteurized Eggs, Inc. SafeEggs.com
Four “Elements”
o Earth
o Wind
o Fire
o Water
Our Relationship With
the Elements
o Earth provides minerals
o Wind (air) supplies our oxygen
o Fire provides heat, a form of energy
o Water is necessary for body functions
Key Objectives
Describe the role that minerals play as an essential nutrient
in the body.
Recognize the function of the major minerals in the body
and what occurs with deficiencies.
Explore how sources of real food can be incorporated as a
vital role in hydration.
What are Minerals?
Minerals are inorganic substances that are
found in the rocks of the earth.
Dietary minerals:
o Major minerals, e.g., calcium
o Trace minerals, e.g., iron
A Winning Combination
Nutrient needs:
o Vitamins
o Minerals
o Water
o Macronutrients:
 Carbohydrates
 Fats
 Proteins
Essential Minerals
MAJOR MINERALS
Calcium
Chloride
Magnesium
Phosphorus
Potassium
Sodium
Sulfur
TRACE MINERALS
Chromium
Copper
Fluoride
Iodine
Iron
Manganese
Molybdenum
Selenium
Zinc
What Do Minerals Do?
Calcium: Mega Mineral
o
o
o
o
Build strong, dense bones
Build and maintain healthy teeth
Help nerves transmit signals throughout the body
Help muscles work (including the heart muscle!)
Calcium: Rich Foods
o
o
o
o
Milk approx. 240 mg
Turnip Greens 99 mg
Sardines 500 mg
Broccoli 34 mgtain healthy teeth
Calcium & Osteoporosis
o 99% of calcium is in bones
& teeth
o Osteoporosis: 10 million
adults, mostly women
o Susceptible to fractures
o Vitamin D, hormones,
exercise, and diet are all
involved in bone health
A Dash of… Calcium?
o Dietary Approaches to Stop Hypertension (DASH Diet)
o High calcium
o High potassium
o Low sodium
o High in fruits, vegetables, low-fat dairy products
Dash Diet
Food Group
Daily
Servings
Significance to the DASH Diet
Grains and grain products
7–8
Carbohydrates and fiber
Vegetables
4–5
Potassium, magnesium and fiber
Fruits
4–5
Potassium, magnesium and fiber
Low-fat or fat free milk or
milk products
2–3
Calcium, protein, potassium and
magnesium
Meats, poultry and fish
2 or less
Protein and magnesium
Nuts, seeds and beans
4 –5 a week
Magnesium, potassium, protein
and fiber
Source: “A Clinical Trial of the Effects of Dietary Patterns on Blood Pressure.”
New England Journal of
Medicine. 1997.336:1117-1124.
Minerals & Fluid Balance
Minerals help maintain fluid balance
inside and outside of body cells.
Fluid Balance: Potassium
Mi
n
e
r
a
l
s
o Regulates Fluid inside of
Cells
o Important for Heart
Function
o Maintain Blood Pressure
o Needs Increase with AGE
Fluid Balance: Sodium
o
o
o
o
Found
in the blood
Minerals
helpand fluid around cells
Maintain Fluid Balance, Blood Volume and Blood Pressure
maintain fluid
Aid in absorption of water, nutrients and glucose
balance
Help muscles
work (including the heart muscle!)
instside
cells.
of
body
Fluid Balance: Magnesium
and Phosphorus
s help maintain fluid balance
iPPhosporus:
Healthy Bones and Muscles
Cellular Energy Metabolism
Magnesium
Protein Synthesis
Bone , Nerve and Muscle Developmentnside and
outside of body cells.
A Trace is Still Important
o Cellular energy production
o Enzyme cofactors
o Iron transports oxygen
Mineral Deficiencies
o Calcium – osteoporosis, inability to form blood clots
o Magnesium – kidney stones
o Potassium – affects nervous system
o Phosphorus – poor appetite, fatigue, stiff joints
o Iron – anemia, tiredness, shortness of breath
o Zinc – wounds heal more slowly.
How Much is Enough?
o DIETARY REFERENCE INTAKES:
 Adequate Intakes (AIs)
 Upper Limits (ULs)
o Considered a healthy amount to eat daily
o Not a requirement (but more)
o Vary with gender and age
o For healthy people, but not disease states
Adequate Intakes (AIs)
NUTRIENT
MEN, age 70+
WOMEN, age 70+
Water
2.6 liters
2.1 liters
Potassium
4700 mg
4700 mg
Chloride
2000 mg
2000 mg
Sodium
1300 mg
1300 mg
Calcium
1200 mg
1200 mg
Phosphorus *
700 mg
700 mg
Magnesium *
420 mg
320 mg
Iodine *
150 mg
150 mg
Zinc *
11 mg
8 mg
Iron *
8 mg
8 mg
Fluoride *
4 mg
3 mg
900 mcg
900 mcg
Selenium *
55 mcg
55 mcg
Chromium
30 mcg
20 mcg
Copper *
* Indicates an RDA value; AI not yet set.
National Academy of Sciences - National Research
Council, Washington DC. www.nap.edu
Can You Get Too Much?
Bioavailability
Nutrients are not 100% available
because:
o Not all of a nutrient is absorbed from the GI
tract.
o Other dietary components can interfere.
o Inside the body, other factors can take them out
of use.
The Spring of Life!
Water in the Body
Why Water is Essential
Food Sources of Water
Food
Milk
% Water
88-91
Food
% Water
Apples
84
Cheddar Cheese
37
Grapefruit
90
Cottage Cheese
79
Grapes
81
Ice Cream
61-66
Melons
90
Asparagus
91
Beans (cooked)
60-70
Carrots
88
Bread
30-40
Cucumber
94
Gelatin
Lettuce
96
Meats
Spinach
90
Eggs
75
Sweet Potato
73
Poultry
65
84
50-60
Sources: Nutrient Data Laboratory:
www.nal.usda.gov/fnic/foodcomp/
American Egg Board. www.aeb.org
Egg Composition
Egg Nutrients
Nutrient
Folate
Thiamin
Amount Function
24 mcg
.031 mg
Required for the synthesis of amino acids
Coenzyme in energy metabolism
Coenzyme in release of energy from nutrients
Riboflavin
.24 mg
Phosphorus
95 mg
Zinc
.55 mg
Cofactor for more than 200 enzymes
Iron
.91 mg
Transports oxygen in hemoglobin
Choline
125 mg
Found in lecithin in the yolk; works with memory
functions
Lutein &
Zeaxanthin
165 mg
Keeps eyes safe from oxidative stress; decreases risk
for macular degeneration
Bone and tooth formation; important in acid-base
balance
Dehydration
o A deficiency of a basic nutrient −
water
o Can be inside or outside the
body’s cells
Symptoms of Dehydration
o Poor skin turgor
o Dry mucous membranes
o Concentrated urine/dark color
o Oliguria (low output of urine)
o Sunken eyes
o Rapid heartbeat
o Low blood pressure
Dehydration: A Major Problem
o Common reason for hospitalization
o 18% of LTC residents will not survive a month
o Preventable hospitalizations for a five-year period in
New York cost $1.24 billion
Life Cycle Changes
o Decreased thirst with aging
o Physiologically less lean body mass to hold water in
the body
o
Kidneys less efficient – lose extra water & sodium
o
Cognitive impairment
o
Dysphagia > reduced intake
o
Reduced mobility
o
Fear of drinking due to incontinence
o
Depression, social isolation
o
Medications, fever, diarrhea
Disease/Environmental
Changes
o Changes in Healthcare Setting
o Insufficient Caregivers
o Room Temperature is Hot
o Alzheimers and other forms of dementia
o More than five chronic diseases
o Fluid loss (draining wounds)
o History of Dehydration
o Highly concentrated Protein Supplements.
CMS Weighs In
“The facility must provide each resident with sufficient fluid
intake to maintain proper hydration and health.” - F327
~
“Each resident must receive, and the facility must provide,
the necessary care and services to attain or maintain the
highest practicable physical, mental and psychosocial
well-being, in accordance with the comprehensive
assessment and plan of care.” - F309
NAS Adequate Intake:
Total Water
Age Range
Males
Females
19-50 years
16 cups: 3.9 liters
11.5 cups; 2.8 liters
51-70 years
16 cups: 3.9 liters
16 cups: 3.9 liters
> 70 years
13 cups: 3.2 liters
9 cups: 2.2 liters
Encouraging Fluid
Consumption
o Drink more when close to home/restroom
o Take frequent bathroom breaks
o Stop drinking fluids a few hours before bed
o Have water readily available
o Drink between meals
o Make water attractive and appealing
o Eat fruits and veggies
o Enjoy frozen fruit bars & smoothies
Summary:
Water + Earth = Health
Physical Health
Body movement and functions
Intellectual Health
Aid cognitive functioning
Emotional Health
Mental clarity and well-being
Social Health
Enhances our interactions with
world and people around us
Your Calling
“Each food, dining environment, and
staffing decision made will serve to either
limit or expand the nutrition and eating
pleasure available to the resident for a
significant portion of their remaining life.”
Source: ADA: Liberalization of the Diet Prescription Improves Quality of Life for
Older Adults in Long Term Care. (2005)
Thank you!
cbaxter@safeeggs.com
Website: www.safeeggs.com