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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
Functions Deficiency /
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
Functions Deficiency /
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
Functions Deficiency /
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
Functions Deficiency /
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
Functions Deficiency /
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
Functions Deficiency /
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
Functions Deficiency
/ 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
Functions Deficiency /
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
Functions Deficiency /
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
Functions Deficiency /
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
Functions Deficiency /
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
Functions Deficiency /
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
Functions Deficiency /
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
Functions Deficiency /
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
Functions Deficiency
/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
Functions Deficiency /
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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Thank you
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