Chapter 9-Minerals

Question 1

Calcium (Ca)

Answer 1

physiological functions: mineralization of bones & teeth, muscle contraction, nerve conduction, secretion of hormones & enzymes

food sources: milk & milk products; green leafy vegetables’ fish with bones (i.e. salmon or sardines); calcium-fortified products (i.e. soy milk or orange juice)

Question 2

Chlorine (Cl)

Answer 2

physiological functions: helps to maintain fluid balance; component of HCl found in the stomach

food sources: table salt; fish; meat; milk; eggs

Question 3

Iron (Fe)

Answer 3

physiological functions: component of hemoglobin, which is necessary for oxygen & carbon dioxide transport; component of enzymes necessary for cellular use of oxygen; immune system functions

food sources: well-absorbed (heme) sources: clams, oysters, liver, meat, fish, poultry; lesser-absorbed (unheme) sources: dried beans & legumes; green leafy vegetables, dried fruit, iron-fortified grains

Question 4

Magnesium (Mg)

Answer 4

physiological functions: bone formation, component of more than 300 enzymes

food sources: green leafy vegetables; nuts & seeds; dried beans & legumes

Question 5

Potassium (K)

Answer 5

physiological functions: intracellular cation; proper cellular function

food sources: vegetables, esp. green leafy vegetables; dried beans & peas; orange juice; bananas; melons; potatoes; milk & yogurt; nuts

Question 6

Sodium (Na)

Answer 6

physiological functions: extracellular cation, helps to maintain fluid balance

food sources: table salt; addition of sodium to processed foods

Question 7

Zinc (Zn)

Answer 7

physiological functions: component of hundreds of enzymes; needed for proper cellular function & proper immune system function

food sources: animal foods (i.e. meat & milk); whole grains