Nudietvitamins, Minerals & Water

8/22/2019 Nudietvitamins, Minerals & Water

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VITAMINS, MINERALS& WATER

Functions

Deficiencies/Toxicity

Food Sources


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VITAMINS

Vita life + amine nitrogencompound

Organic substances necessaryfor life although they do not,independently, provide energy

Compounds that are essentialin small amounts for bodyprocesses


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You cannot increase your physicalcapacity by taking extra vitamins

If you are short of vitamins, you may

suffer fatigue

The body cannot make its own

vitamins except for vit. D & Niacin

If you dont get vit. A, B, & C, you maylose appetite


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Classification of Vitamins

(solubility)

The fat soluble Vitamins A, D, E, K are

found in foods in association with

lipids The water soluble vitamins are B-

complex and Vitamin C


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VITAMINS

FAT SOLUBLE (4) WATER-SOLUBLE (9)

Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin B-complex

B1 Thiamine

B2 Riboflavin

B6 Pyridoxine

B12 Cyanocobalamin

Niacin Folate

Biotin

Panthothenic acid

Vitamin C


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General Properties and Stability

FAT SOLUBLE WATER SOLUBLE

1. Fat soluble vitamins

generally have precursorsor provitamins

2. Because they can bestored in the body,deficiencies are slow todevelop

3. They are not absolutelyneeded daily from foodsources

4. They are generally stable,

especially in ordinarycooking methods

1. They must be supplied

every day in the diet2. They do not have

precursor

3. They are not storedsignificantly in the body

and any excess isexcreted in the urine

4. Deficiency symptomsdevelop relatively fast

5. Being water soluble, they

are most likely to bedestroyed in ordinarycooking


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Terms...

AVITAMINOSIS Without vitamins

Ex: Avitaminosis A leads to nightblindness and

xerophthalmia Avitaminosis C leads to scurvy

Avitaminosis B leads to beri-beri

HYPERVITAMINOSIS Condition caused by excessive ingestion of

one or more vitamins

Vitamins toxicity


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VITAMIN MALNUTRITION Too much or too little is bad for the

health

VITAMIN-LIKE COMPOUNDS

Some substances have physiologicalroles like vitamins but they are present in

larger amounts and are partiallysynthesized in the body

Ex: Inositol, Choline, Lipoic acid &Ubiquinone


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PRECURSOR Provitamins

Are compounds that can be changed to theactive vitamins

Ex: Carotenes, Cryptoxanthin are precursors of

Vitamin A

Ergosterol when radiated becomes vit. D

PREFORMED VITAMINS

Are naturally occurring vitamins that areinactive form and ready for its biological use


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Name Food

Sources

Functions Deficiency /

Toxicity

VitaminA

(retinol)

Animal:

liver, whole

milk, butter,

cream, cord

liver oil

Plants: darkgreen leafy

vegetables,

deep yellow

or orangefruit, fortified

margarine

Maintenance of

vision in dim

light

Maintenance of

mucous

membranes andhealthy skin

Growth &

development of

boneReproduction

Healthy

immune system

Deficiency

Night blindness

Xerophthalmia

Respiratory

infections

Bone growthceases

Toxicity

Birth defects

Bone pain

Anorexia

Enlargement of

liver


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Name Food Sources Functions Deficiency /

Toxicity

Vitamin D

(calciferol)

Animal:

eggs, liver,

fortified milk,

fortified

margarine,

oily fish

Plants: none

Sunlight

Regulation of

absorption of

calcium &

phosphorus

Building &

maintenance

of normal

bones & teeth

Prevention of

tetany

Deficiency

Rickets

Osteomalacia

Osteoporosis

Poorly

developed teeth& bones

Muscle spasms

Toxicity

Kidney stonesCalcification of

soft tissues


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Name Food

Sources


Toxicity

Vitamin E(Tocopherol)

Animal:none

Plants:

green &

leafy

vegetables,

margarines,

salad

dressing,

wheat germ& wheat

germ oils,

vegetable

oils, nuts

AntioxidantConsidered

essential for

protection of

cell structure,especially of

red blood

cells

DeficiencyDestruction

of red blood

cells


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Name Food

Sources


Toxicity

Vitamin K Animal:liver, milk

Plants:

Green, leafy

vegetables,cabbage,

broccoli

Bloodclotting

DeficiencyProlonged

blood clotting or

hemorrhaging

Toxicity

Hemolytic

anemia

Interferes with

anti clotting

medications


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Name Food

Sources


Toxicity

Thiamine

(Vit. B1)

Animal:lean pork,

beef, liver,

eggs, fish

Plants:

whole &

enriched

grains,legumes,

brewers

yeast

Metabolismof

carbohydrate

s & some

amino acids

Maintains

normal

appetite andfunctioning

of nervous

systems

Deficiency

GIT,

Nervous

system, andcardiovascula

r problems

Beri-beri

Toxicity

None


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Name Food

Sources


Toxicity

Riboflavin

(Vit. B2)

Animal:liver, kidney,

heart, milk,

cheese

Plants:

green, leafy

vegetables,

cereals,enriched

bread

Aidsrelease of

energy from

food

Health of

the mouth

tissue

Healthyeyes

DeficiencyCheilosis

Eye

sensitivityDermatitis

Glossitis

Photophobi

a

Toxicity

none


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Name Food

Sources


Toxicity

Niacin(nicotinic

acid)

Animal:milk, eggs,

fish,

poultry

Plants:

enriched

breads &

cereals

Energymetabolism

Healthy

skin,

nervous, &

digestive

system

DeficiencyPellagra

dermatitis

Dementia,diarrhea

Toxicity

Vasodilation

of bloodvessels


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Name Food

Sources

Functions Deficiency

/ Toxicity

Pyridoxine

(Vit. B6)

Animal:pork, fish,

poultry,

liver,

kidney,milk, eggs

Plants:

whole-grain

cereals,legumes

Conversionof tryptophan

to niacin

Release of

glucose fromglycogen

Protein

metabolism

and

synthesis of

nonessential

amino acids

Deficiency

Cheilosis

Glossitis

Dermatitis

ConfusionDepression

Irritability

Toxicity

Depression

Nerve

damage


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Name Food

Sources


Toxicity

Vitamin B12(cobalamin

)

Animal:Sea foods,

poultry, liver,

kidney,

muscle

meats eggs,

milk, cheese

Plants:

none

Synthesis ofred blood

cells

Maintenanc

e of myelinsheaths

Treatment

of pernicious

anemiaFolate

metabolism

Deficiency

Degeneratio

n of myelin

sheaths

Pernicious

anemia

Sore mouth

& tongue

Anorexia

Neurological

disorder

Toxicity

none


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Name Food

Sources

Function Deficiency /

Toxicity

Folate

(folic

acid)

Animal: liver

Plants: leafy

green

vegetables,

spinach,

legumes,

seeds,

broccoli,

cereal

fortified with

folate, fruit

Synthesis of

RBCs

Synthesis of

DNA

Deficiency

Anemia

Glossitis

Neural tube

defects suchas

anencephaly

& spina bifida

ToxicityCould mask

a B12

deficiency


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Name Food

Sources


/ Toxicity

Biotin Animal:milk, liver &

kidney, egg

yolk

Plants:

legumes.

Brewers

yeast, soyflour,

cereals fruits

Coenzyme incarbohydrate

& amino acid

metabolism

Niacin

synthesis from

tryptophan

DeficiencyDermatitis

Nausea

AnorexiaDepressio

n

Hair loss

Toxicity

none


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Name Food

Sources

Function Deficiency

/ Toxicity

Panthothenic acid

Animal:eggs, liver,

salmon,

poultry

Plants:

mushroom

s,

Cauliflower, Peanuts

Brewers

yeast

Metabolism of CHO,

lipids, &

CHON

Synthesis

of fatty

acids,

cholesterol,steroid

hormones

DeficiencyRare:

burning

feet

syndrome

Vomiting

Fatigue

Toxicity

none


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Name Food

Sources


Toxicity

Vitamin C

(ascorbicacid)

Animal:

nonePlants: all

citrus,

broccoli,

melons,

strawberries,

tomatoes,

Brussels

sprouts,

potatoes,

cabbage,

green

peppers

Prevention of

scurvyFormation of

collagen

Healing of

wounds

Release of

stress hormones

Absorption of

iron

Antioxidants

Resistance to

infection

Deficiency

ScurvyMuscle cramps

Ulcerated gums

Tendency to

bruise easilyToxicity

Raised uric acid

level

Hemolyticanemia

Kidney stones

Rebound scurvy


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Other Related Factors (pseudo-

vitamins)INOSITOL

Occurs in meat & meat extractive, muscle

&& glandular organs, brains, legumes &

nuts, fruits vegetables & grainsAbundant in the diet and minimum

requirements for inositol are not known

Its chemistry is similar to glucosemuscle

sugar

Is a lipotropic agent linked with

phospholipids as phosphoinositols which

help in the transport & metabolism of fats


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CHOLINE

Lipoprotic agent it metabolizes fat &prevent fatty acid

Needed for fat transport as a constituent

of phospholipids, namely lecithin,

cephalin, & sphingomyelin

Helps in transmission of nerve impulses

Deficiency results in fatty livers as seen

in chronic alcoholism & kwashiorkor

SOURCE: eggyolk, liver, brain, kidney,

heart, meats, legumes, nuts, yeast &

wheatgerm


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MINERALSAn inorganic element that is

necessary for the body to build

tissues, regulate body fluids, or assist

in various body functions Cannot provide energy by themselves

but in their role as body regulators,

they contribute to the production ofenergy within the body

There are 21 mineral elements now

known to be essential in nutrition


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Major Minerals

Name FoodSources

Functions Deficiency /Toxicity

Calcium

(Ca++)Milk,

cheese,sardines,

salmon,

some dark

green leafyvegetables

Developmentof bones & teeth

Transmission ofnerve impulses

Blood clotting

Normal heart

action Normal muscle

activity

DEFICIENCY:

Osteoporosis

Osteomalacia Rickets

Tetany

Retarded

growth Poor tooth &

bone formation


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Name Food Sources Functions Deficiency /

toxicity

Phosphorus

(P)

Milk,

cheese,

lean meat,

poultry,

fish, whole

grain

cereals,

legumes,

nuts

Development of

bones & teeth Maintenance of

normal acid-base

balance of the blood

Constituent of all

body cells Necessary for

effectiveness of some

vitamins

Metabolism of CHO,

CHON, & fats

DEFICIENCY:

Poor tooth

& bone

formation

Weakness Anorexia

General

malaise


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Name Food

Sources


Toxicity

Potassium

(K+) Oranges,bananas,

Dried

fruits,

vegetables

, legumes,milk,

cereals,

meat

Contraction ofmuscles

Maintenance

of fluid balance

Transmissionof nerve

impulses

Osmosis

Regular heartrhythm

Cell

metabolism

DEFICIENCY: Hypokalemia

Muscle

weakness

Confusion

Abnormalheartbeat

TOXICITY

Hyperkalemia

Potentially life-threatening

irregular

heartbeats


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Name Food

Sources


Toxicity

Sodium

(Na+)Table salt,

beef,

eggs,

poultry,

milk,cheese

Maintenance

of fluid balance

Transmission

of nerve

impulses

Osmosis

Acid-base

balance

Regulation of

muscle & nerveirritability

DEFICIENCY:

Nausea

Exhaustion

Muscle

cramps

TOXICITY:

Increase in

blood pressure

Edema


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Name Food

Sources


Toxicity

Chloride(Cl+) Tablesalt,

Eggs,

Seafood,

Milk

Gastricacidity

Regulation of

osmotic

pressureOsmosis

Fluid Balance

Acid-base

balanceFormation of

hydrochloric

DEFICIENCY:Imbalance in

gastric acidity

Imbalance in

blood pHNausea

Exhaustion


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Name Food

Sources


Toxicity

Magnesium

(Mg++) Green,leafy

vegetables

, whole

grains,avocados,

nuts, milk,

legumes,

bananas

Synthesis of

ATP

Transmission of

nerve impulses

Activation of

metabolicenzymes

Constituent of

bones, muscles,

& RBCsNecessary for

healthy muscles

& nerves

DEFICIENCY:

Normally

unknown

mental,

emotional and

muscledisorders


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Name Food

Sources


Toxicity

Sulfur(S)

Eggs,

Poultry,

Fish

Maintenance of

protein structure

For building

hair, nails and allbody tissues

Unknown


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Trace Minerals

Name Food Sources Functions Deficiency /Toxicity

Iron

(Fe+)Muscle meats,

Poultry, Shellfish,

Liver, Legumes,

Dried fruits, Whole

grain or enriched

breads & cereals,

Dark green leafy

vegetables,Molasses

Transport

Oxygen &

Carbon

dioxide

Component of

hemoglobin &

myoglobin

Component ofcellular

enzymes

essential for

energy

production

DEFICIENCY:

Iron deficiency

anemia

characterized byweakness,

dizziness, loss of

weight and pallor

TOXICITY:

Hemochromatosis

(genetic)Can be fatal to

children

May contribute to

heart disease injure

liver


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Name Food

Sources


Toxicity

Iodine

(I)

Iodized salt,

Seafood

Regulation of

basal metabolicrate

DEFICIENCY:

GoiterCretinism

Myxedema

Zinc

(Zn)Seafood,

especiallyoysters,

Liver, Eggs,

Milk, Wheat

bran,

legumes

Formation of collagen

Component of insulin

Component of many

vital enzymes

Wound healing

Taste acuity

Essential for growth

Immune reactions

DEFICIENCY:Dwarfism

Hypogonadism

Anemia

Loss of apetite

Skin changes

Impaired wound

healingDecreased taste

acuity


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Name Food

Sources

Functions Deficiency / Toxicity

Selenium

(Se)

Seafood,

Kidney,Liver,

Muscle

meats,

Grains

Constituents of most

body tissueNeeded for fat

metabolism

Antioxidant functions

DEFICIENCY:

Unclear, but related toKeshan disease

Muscle weakness

TOXICITY:

Vomiting

Loss of hair and nailsSkin lesion

Copper

(Cu+)Liver,

Shellfish,

Legumes

, Nuts,

Whole

grains

Essential for

formation of

hemoglobin and

RBCsComponent of

enzymes

Wound healing

Needed

metabolically for the

release of energy

DEFICIENCY:

Anemia

Bone disease

Disturbed growth &metabolism

TOXICITY:

Vomiting

Diarrhea

Wilsons disease

(genetic)


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Name Food

Sources


/Toxicity

Manganese(Mn+) Wholegrains,

Nuts, Fruits,

Tea

Component ofenzymes

Bone formation

Metabolic

processes

DEFICIENCY:Unknown

TOXICITY:

Possible brain

disease

Fluoride

(F)Fluoridated

water,

Seafood

Increases

resistance to

tooth decay

Components ofbones & teeth

DEFICIENCY:

Tooth decay

Possibly

osteoporosis

TOXICITY:Discoloration of

teeth (mottling)


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Name Food

Sources


toxicity

Chromium(Cr) Meat,Vegetable

oil, Whole

grain cereals

& nuts, Yeast

Associated withglucose & lipid

metabolism

DEFICIENCY:Possibly

disturbance of

glucose

metabolism

Molybdenu

m

(Mo)

Dark green

leafy

vegetables,

Liver,Cereal,

Legumes

Enzyme

functioning

Metabolism

DEFICIENCY:

Unknown

TOXICITY:

Inhibition of

copper

absorption


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Terms

IONS Electrically charged atoms resulting

from chemical reactions

ELECTROLYTE

Chemical compound that in water

breaks up into electrically chargedatoms called ions


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TOXICITY

State of being poisonous

RICKETS

Deficiency disease caused by the lack ofcalcium & vit. D

Caused malformed bones & pain in infants

TETANY

Involuntary muscle movement

OSMOSIS

Movement of a substance through asemipermeable membrane


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HYPOKALEMIA

Low level of potassium in the blood

HYPERKALEMIA Excessive amounts of potassium in the

blood

ALKALOSIS

Condition in which excess baseaccumulates in, or acids are lost from the

bodyACIDOSIS

Condition in which excess acids or there

is a loss of base in the body


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MYOGLOBIN Protein compound in muscle that

provides oxygen to cells

KESHANS DISEASE

Condition causing abnormalities in the

heart muscles


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Water

About 60-70% of the total body weight(45 L)

Deprivation of as much as 10% will

already result in illness 20% loss may cause death

It is possible to live only 10-14 days

without water


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Compartments of Body Water

Intracellular Fluid

Water within cells

Approximately 65% of total body fluid (30

L)

Extracellular Fluid

Water outside the cell

Approximately 35% of total body fluid (15L)

Interstitial Fluid

Fluid between cells


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Functions of Water

Universal solvent Component of all body tissues providing

structure and form

Solvent for nutrients and body wastes andchemical reactions

Provides transport for nutrients and wastesvia the blood and lymphatic system

Essential for hydrolysis and thus metabolism

Lubricant of joints and in digestion

Helps regulate body temperature byevaporation of perspiration

Serves as a shock absorber


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Water Intake

Direct intake of water, water boundfoods, and from metabolic water

Water produced as an end of

metabolism amounts to approximately12 g/100 kcal

EX: 100g of fat. CHO, CHON when

oxidized will yield 107 ml, 60 ml, and41 ml of water respectively


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Water Output

Water leaves the body: skin-perspiration; lungs-water vapor in the

expired air; GIT- feces; kidneys-urine

Can also be lost with the electrolytes:tears, stomach suction, breathing,

vomiting, bleeding, perspiration,

drainage from burns, discharges fromulcer, skin diseases, injured or burned

areas


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Fluid & Electrolyte Balance

The water lost by a healthy individual

must be replaced in terms of both

volume and electrolyte content

Measured in milliequivalents (mEq/L)

Factors that Lead to Fluid


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Factors that Lead to Fluid

Imbalances

FLUID DEFICIT FLUID EXCESSEnvironmenta

l factors

Exposure to sun or high

atmospheric temperatures

Personal

behaviors

Fasting

Fad diets

Exercise without adequate fluid

replacement

Excessive sodium or water intake

Venous compression due to

pregnancy

Psychological

influences

Decreased motivation to drink

to: Fatigue, Depression

Low protein intake due to anorexia

Consequence

s of disease

Fluid loss due to: Fever, Wound

drainage, Vomiting Diarrhea,

Heavy menstrual flow, BurnsDifficulty swallowing due to:

Oral pain, Fatigue,

Neuromuscular weakness

Excessive urinary output due to

uncontrolled: DM, DI

Fluid retention due: Renal failure,

Cardiac conditions, Congestive

Heart Failure, Valvular diseases,Left ventricular failure, Cirrhosis,

Cancer, Impaired venous return


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Acid-Base Balance

This is the regulation of hydrogen ions inbody fluids (pH balance)

In a water solution: acid gives off H ions anda base picks them up

Acidic substance: from pH 1-7, with thelowest numbers representing the most acidic(which contain the most H Ions)

Alkaline substances: pH 7-14, with thealkalinity increasing with the number (as the

number of H ions decreases pH 7 neutral

Blood plasma: pH 7.35-7.45

Ab liti f W t


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Abnormalities of Water

BalanceDEHYDRATION Loss of water in the body Critical in babiesWATER INTOXICATION Result if the water intake is increased

without the corresponding increase in theintake of sodium

May rise if too much IV is given cells

and tissues become water-logged anddiluted

May cause anorexia, vomiting, in thebrain: convulsion, coma & death


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Nudietvitamins, Minerals & Water

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