Nutrition Flashcards
1
Q
The study of food and how the body makes use of it
Deals with the quantity and quality of food consumed as well as the process of receiving and utilizing it
A
Nutrition
2
Q
Chemical substances found in food
Basic functions:
Provide heat and energy
Build and repair body tissues
Regulate body processes
A
Nutrients
3
Q
Material containing or consisting of carbohydrates, fats and proteins used in the body of an animal to sustain growth, repair and vital processes and to furnish energy
A
Food
4
Q
A problem-solving method used to evaluate and treat nutrition-related problems
A
The Nutrition Care Process
5
Q
The use of preliminary nutrition assessment techniques to identify people who are malnourished or are at risk for malnutrition
A
Nutrition Screening
6
Q
A comprehensive analysis of a person’s nutrition status using various methods and measurements
A
Nutrition Assessment
7
Q
Involves the identification and labelling of an actual occurrence, risk of, or potential for developing a nutrition problem
A
Nutrition Diagnosis
8
Q
Identify patient outcomes relevant to the nutrition diagnosis and the intervention plan
A
Nutrition Monitoring and Evaluation
9
Q
Screens hospitalized patients to identify who are at nutritional risk
Serves as liaison between the dietitian and the physician and with other members of the health care team
Nurses are often available as a nutrition resource
Reinforce nutrition counseling provided by the dietitian and responsible for basic nutrition education
A
Roles and functions of nurse in nutritional care
10
Q
breaks up food particles
Assists in producing spoken language
A
Mouth
11
Q
saliva moistens and lubricates food
Amylase digests polysaccharides
A
Salivary Glands
12
Q
Swallows
A
Pharynx
13
Q
transports food
A
Esophagus
14
Q
breaks down and builds up many biological molecules
Stores vitamins and iron
Destroys old blood cells
Destroys poisons
Bile aids in digestion
A
Liver
15
Q
stores and concentrates bile
A
Gallbladder
16
Q
- stores and churns food
Pepsin digest protein
HCl activates enzymes, breaks up food, kills germs
Mucus protects stomach wall
Limited absorption
A
Stomach
17
Q
- hormones regulate blood glucose levels
Bicarbonates neutralize stomach acid
Trypsin and chymotrypsin digest proteins
Amylase digests polysaccharides
Lipase digests lipids
A
Pancreas
18
Q
- completes digestion
Mucus protects gut wall
Absorbs nutrients, most ater
Peptidase digests proteins
Sucrases digest sugars
Amylase digests polysaccharides
A
Small Intestine
19
Q
reabsorbs some water and ions
Forms and stores feces
A
Large Intestine
20
Q
Stores and expels feces
A
Rectum
21
Q
Opening from elimination of feces
A
Anus
22
Q
classified based on their significant contribution to the body’s physiological functioning
A
Essentiality
23
Q
large amnt, small amnt
A
Concentration
24
Q
body-building nutrients-form tissues in the body
Fats, carbohydrates, proteins-furnish heat and energy
A
Function
25
Organic;inorganic
Chemical Properties
26
framework of nutrient standards
Provide reference values for use in planning and evaluation diets for healthy people
Dietary Reference Intakes (DRIs)
27
average daily intake of a nutrient that will meet the requirement of nearly all (97-98%) healthy people of a given age and gender
Recommended Dietary Allowance (RDA)
28
a suggested daily intake of nutrient to meet body needs and support health
Used when available research is insufficient to develop an RDA
Serves as a guide for intake when planning diets
Adequate Intake (AI)
29
- highest amount of a nutrient that can be consumed safely with no risk of toxicity or adverse effects on health
Used to evaluate dietary supplements or review total nutrient intake from food and supplements
Intake exceeding UL usually results from concentrated supplement, not food
Tolerate Upper Intake Level (UL)
30
average daily intake of nutrient that will meet the requirement of 50% of healthy people pof a given age and gender
Used to plan and evaluate the nutrient intake of population groups
Estimated average requirement (EAR)
31
the suggested proportional distribution of kcalories across the macronutrients
Percentage Distribution of kcalories on macronutrients:
Carbohydrates: 45-65% of total kcalories
Fats: 20-35% of total kcalories
Protein: 10-35% of total kcal
Acceptable Macronutrient Distribution Range (AMDR)
32
Basic tools in nutrition
FNRI Daily Nutritional Guide Pyramid
Nutritionally Adequate Menu
Philippine Dietary Reference Index (PDRI)
Glycemic Index (GI)
Nutritional Guidelines for Filipinos
Pinggang Pinoy
33
One Day Menu
Nutritionally Adequate Menu
34
Was launched by
the Food and Nutrition Research Institute of the Department of
Science and Technology (FNRI-DOST) on July 1, 2015.
● It is for planning and assessing diets of healthy groups and
individuals.
● It is a multi-level approach for setting appropriate nutrient reference
values to meet the needs of various stakeholders (e.g. food
companies)
Philippine Dietary Reference Index
35
Was introduced to provide
additional information about foods, to be considered along with their
nutritional composition to assist in food choice.
classify foods in terms of their glycemic response whether foods
eaten release glucose rapidly or in a slow and sustained fashion for
a period of time.
Glycemic Index (GI)
36
If you want to have sustainable diet:
○ Variety, balance, and moderation
● A new, easy-to-understand food guide that uses a familiar food plate
model to convey the right food group proportions on a per-meal
basis to meet the body's energy and nutrient needs of adults.
● Serves as a visual tool to help Filipinos adopt healthy eating habits
at meal times by delivering effective dietary and healthy lifestyle
messages.
Pinggang Pinoy
37
Kinds of Nutrients
Macronutrients and Micronutrients
38
Types of Macronutrients
Carbohydrates, Proteins, Fats
39
Types of Micronutrients
Vitamins (Fat-soluble and Water soluble)
Minerals (Major and Trace)
40
The body needs a large amount of
Carbohydrate, Protein, and Fats in the diet
* These are calorie-yielding nutrients
Macronutrients
41
Identify the function of carbohydrates:
* Body cells require a steady and constant supply
of energy level in the form of glucose.
Chief and cheap source of energy
42
Identify the function of carbohydrates:
if Carbohydrates are not supplied, protein will
be catabolized to provide heat & energy
instead of doing its function
Protein Sparer
43
Identify the function of carbohydrates:
* the brain and nerve tissues utilize only glucose
for energy
* Otherwise lack of glucose or oxygen needed for
the oxidation of glucose to release energy
Sole energy source for the brain and nerve tissues
44
Identify the function of carbohydrates:
* commonly called fiber or roughage in the diet,
it serves as a “broom “ and regulates peristalsis
movement
Regulator of intestinal peristalsis and
provider of bulk
45
Sources of Carbohydrates
Simple sugars, Complex Carbohydrates,
46
Carbohydrate source:
table sugar (white, washed or
brown), syrups, jams, jellies,
preserves, candies, softdrinks
Simple sugars
47
Carbohydrate source:
whole grains (cereals), root
crops, fruits and vegetables
Complex Carbohydrates
48
Dissolve in water and slow down digestion to give you that full feeling
Oatmeal
lentils
apples
oranges
nuts
flaxseeds
beans
dried peas
cucumbers
celery carrots
Soluble fibre
49
Add bulk to diet and help with constipation have that laxative benefit:
Barley
couscous
Brown rice
zucchini
broccoli
cabbage
green beans
dark leafy vegetables
root vegetable skins
Insoluble fibre
50
basta buto’t balat kasi walang makain
Marasmus
51
Build, repair and maintain tissues. All living
cells are built and repaired by this
Proteins
52
Identify the function of protein:
1 gm of Protein is 4 calories, though
Protein should not be primarily used
as a source of energy.
Supply energy
53
Identify the function of protein:
regulates water balance, acid-base
balance
Regulator of body processes
54
Source of protein:
Meats (beef, pork, chicken, lamb,
carabeef), glandular organs, milk and milk
products, seafoods, eggs
Animal Sources
55
Source of protein:
soybean and by products (taho, tofu,
tokwa), legumes and beans, nuts,
sitaw, patani
Vegetable Sources
56
Source of protein:
Gluten, Textured Vegetable Protein (TVP),
Mycoprotein
Protein substitutes
57
Any extra protein in the diet adequate in carbohydrate and fats will yield additional calories and can be stored as BODY FAT
Kwashiorkor
58
Concentrated source of energy
Fat
59
arachidonic acid and linolenic acid can
be synthesized in the body from linoleic
acid
Arachidonic, linolenic and linoleic
(PUFA)
60
Carrier of FAT soluble Vitamins
(ADEK) these vitamins need fat to
keep them in solution and
facilitate reactions in food and in
the body (transport carrier)
Function of fat
61
Fat Sources:
all animal meats, milk and milk products,
seafoods/shellfish
– Source of saturated fats and
cholesterol, sausages, bacon,
lard
Animal sources
62
Fat sources:
avocado, avocado oil, olive oil, peanut
oil, corn oil, palm oil
Vegetable sources
63
If vegetable source is used to replaced saturated fats then
decreased cholesterol
64
Salmon, mackerel, tuna,
tuna, canola, flaxseed, soy
foods, walnuts
Omega-3 fat
65
Margarine, cakes, cookies,
doughnuts, chips,
shortening (lard)
Transfat
66
If omega-3 fat is used to replace saturated
fats
Will decrease the total cholesterol, triglyceride and LDL; increase HDL
67
If transfat is used to replace saturated
fats
Increase total cholesterol and LDL
68
Deficiency related to fats
Retarded growth
Eczematous skin among children
69
Are needed in the body in small amounts
Micronutrients
70
Are needed in the body in small amounts
Micronutrients
71
Two groups of vitamins
Fat soluble and water soluble
72
What are the fat soluble vitamins
A, D, E, K
73
Water soluble vitamins
Thiamine,
Riboflavin, Nicotinic Acid,
Pyridoxine, Cobalamin, pantothenic
Acid, Folic Acid, Choline, Biotin,
Vitamin C
74
* Have precursors or provitamins
* Deficiencies are slow to develop
because they can be stored in the body
* Not needed daily from food sources
* Generally stable esp. in ordinary
cooking methods
Fat soluble
75
Should be supplied in the diet everyday
* Not stored significantly in the body and
excreted in the urine
* Deficiency symptoms develop relatively
fast
* Most likely to be destroyed in ordinary
cooking
Water soluble
76
Maintains integrity of epithelial tissues
especially mucus lining (i.e. respiratory tract,
digestive tract, eyes, and skin)
* Constituent of the visual purple in the retina,
needed for normal eye vision.
* Needed for normal bone and skeletal growth.
Catalyzes release of protein splitting enzymes
that act on the cartilages of bone tissue
Vitamin A
77
Is transported in the cells
as retinol and utilized as retinal
Active Vitamin A
78
Food Sources:
Dark green leafy yellow fruits and
vegetables
* Animal sources: liver, egg yolk, milk,
cream, butter, cheese, dilis, clams,
tahong
Vitamin A
79
Vitamin A Deficiencies
(hardening and sloughing) of epithelial linings and
disturbances in the respiratory, gastrointestinal and genitourinary tract
Keratinization
80
* Promotes normal bone and teeth
formation because it facilitates Calcium
and Phosphorus absorption.
Vitamin D
81
* This is absorbed through the lymphatic
system. It is stored in the liver, bones
and soft tissues (brain and lungs).
* Placental transfer from mother to fetus
in not enough so the need for
supplementation.
Utilization of Vitamin D
82
Sources:
* Food Animal Sources:
– fortified margarine, butter, milk and
cheese; liver and other glandular organs,
salmon, sardines and egg yolk
* Exposure to sunlight
Vitamin D
83
Vitamin D deficiencies
bones are soft
and deformed,
rachitic rosary like
chest, bow-legged
Rickets
84
Vitamin D deficiencies:
softening of the
bones among
adults
Osteomalacia
85
Acts as an antioxidant that prevents cell
membrane damage in the blood cells,
lungs and other tissues by repairing
tissues caused by free radicals
* Reduces the ability of LDL to form
plaques
Vitamin E
86
* It is not stored to a great extent in the
body. Found in the fatty tissues and the
liver however it is not stored to a great
extent in the body.
* Our bodies absorb 20-30% of ingested
Vitamin E and absorption decreases as
intake increases. Excess is excreted via
urine or bile.
Utilization of Vitamin E
87
Food Sources:
* Butter, oils and fats, salad dressings,
mayonnaise
* Whole grain, nuts and seeds
Vitamin E
88
Essential component of mechanism
that cause blood to clot when bleeding
occurs
* Aids in the incorporation of Calcium
into the bones
Vitamin K
89
* This is produced by bacteria in the gut
* Part of our Vitamin K supply comes
from the gut
* Stored in the liver but easily used up
Utilization of Vitamin K
90
Food Sources:
* Dark green leafy vegetables, wheat
bran, vegetable oils especially soy bean
oil
Vitamin K
91
Vitamin K deficiencies
Bleeding bruises and decreased calcium in bones
92
* Helps body release energy from
carbohydrates ingested
* Facilitates growth and maintenance of
nerve and muscle tissues
* Promotes normal appetite
Thiamin (Vitamin B1)
93
* The absorption is facilitated by an acid
medium, thus it is absorbed in the
proximal part of the duodenum where
it is less alkaline than in the lower
portion of the small intestine.
* It is concentrated in the liver, heart,
brain and muscles.
* Limited storage in the body lasting for a
few days only.
* Any excess is excreted in the urine.
* Carbohydrates increase the need for
Thiamin, while Fats and Proteins spare
Thiamin.
Utilization of Thiamin Vitamin B1
94
Food Sources:
* Grains and grain products, RTE cereals
* Milk, cheese, yogurt
Thiamin Vitamin B1
95
Thiamin Vitamin B1 deficiencies
Fatigue,
weakness, loss
of appetite
96
Thiamin Deficiencies:
In later stages, this is inflammation of the
nerves which also
involves changes of the
cardiovascular system
and GI tract.
Polyneuritis
97
Essential for Protein, Fat and
Carbohydrate metabolism (helps the
body capture and use energy
Ribofalvin (Vitamin B2)
98
* Absorbed through the small intestine
after it is activated by phosphorylation.
Easily destroyed by light, alkali and
radiation. Excretion is increased with
protein catabolism.
Utilization of Riboflavin Vitamin B2
99
Food Sources:
* Milk, yogurt, cheese
* Grains and grain products
* Eggs, liver, poultry, fish
Riboflavin Vitamin B2
100
Riboflavin Vitamin B2 deficiencies
Seborrheic dermatitis
101
Acts as a hydrogen and electron
acceptors, a biochemical reaction
important in energy metabolism
Niacin Vitamin B3
102
The most stable of all water soluble
vitamins. It is stored in the tissues
depending on tissue depletion or
saturation.
Utilization of Niacin Vitamin B3
103
Precursor of Niacin or Vitamin B3 which is
an amino acid, which is converted to
Niacin in the body. High doses raises
HDL and lowers LDL and cholesterol.
Tryptophan
104
Food Sources:
* All types of meats
* Grain and grain products
* Dried beans, nuts
* RTE cereals
* Milk, cheese, yogurt
Niacin Vitamin B3
105
Niacin or Vitamin b3 deficiency
Is characterized by 4 Ds:
Dermatitis, Dementia, Diarrhea and Death
Pellagra
106
* Assists in the conversion of Tryptophan
to Niacin
* Needed for reactions that builds
protein and protein tissues
* Promotes normal functioning of the
nervous system
Pyridoxine (Vitamin B6)
107
* Readily absorbed by the intestine and
circulated in the blood as the active
coenzyme, pyridoxal phosphate.
* Storage is limited and amount present
in the blood and tissues is very low.
Utilization of Pyridoxine Vitamin B6
108
Food Sources:
* Oatmeal, bread, breakfast cereals
* Bananas, avocados, prunes, tomatoes,
potatoes
* Chicken liver, meats
* Milk
* Dark green leafy vegetables
Pyridoxine (Vitamin B6)
109
Bone pain
Loss of feeling in fingers and toes
Muscular weakness
Pyridoxine vitamin b6 deficiency
110
* Promotes the normal formation of red
blood cells
* Needed for reactions that utilize amino
acids for protein tissue formation
Folate (Folic Acid)
111
Easily absorbed in the small intestines and
can be synthesized by intestinal bacteria.
Little amounts are stored in the liver and
excess is excreted in the urine and feces.
* Synthetic form (folic acid) added to fortified
grain products is better absorbed than the
naturally occurring folates.
Utilization of Folate (Folic Acid)
112
Food Sources:
* Fortified grain products
* RTE cereals
* Dark green leafy vegetables
* Orange, bananas and grapefruits
Folate (Folic Acid)
113
Folate deficiency
Abnormally large blood cells
Megaloblastic anemia
114
Helps maintain nerve tissues
* Needed for normal red blood cell
development
* Aids in reactions that build up protein
tissues
Cyanocobalamin (Vitamin B12)
115
The cobalamins are absorbed in the small
intestines with the aid of an intrinsic factor,
which is a mucoprotein enzyme secreted in the
stomach.
* Cobalamins can be stored in the liver for
several years supply. Highest concentration in
the body is kidneys, testes, brain, spleen,
pancreas, bone marrow and muscles.
Utilization of Cyanocobalamin (Vitamin B12)
116
Intrinsic factor enzyme secreted in the stomach
Mucoprotein
117
The most active form of Cyanocobalamin (Vitamin B12) circulating the blood is
Adenylcobamide
118
Food Sources:
* Meats and seafood like crabs, clams
and fish
* Milk and milk products
* RTE cereals
Cyanocobalamin (Vitamin B12)
119
Pernicious Anemia
Neurological disorders (tingling sensations, nervousness)
Cyanocobalamin (Vitamin B12) deficiency
120
Needed for the body’s manufacture of fats, proteins and glycogen
Biotin
121
Readily absorbed in the intestine and is bound
to protein in foods and is released during
digestion.
* Avidin, protein in raw eggs, binds with Biotin
and makes it unavailable.
* There is little intestinal synthesis of Biotin
Utilization of Biotin
122
Protein in raw eggs, binds with Biotin
and makes it unavailable.
Avidin
123
Food Sources:
* Liver and other glandular organs,
meats, egg yolk (cooked egg)
* Whole grain cereals
* Legumes nuts
Biotin
124
For the release of energy from fat and
carbohydrate
Pantothenic Acid (Pantothenate)
125
* Readily absorbed in the small intestine.
* It is stored in the liver and kidney for a limited
extent.it occurs in the blood and tissues in the
bound form (coenzyme A). There is bacterial
synthesis in the intestines
Utilization of Pantothenic Acid (Pantothenate)
126
Food Sources:
* Meats , glandular organs, milk, cheese
and legumes
* Widely available in animal and plant
Pantothenic Acid (Pantothenate)
127
As long as _____ and ________
are adequate, there is no dietary
problem with Pantothenic acid
Protein and other B vitamins
128
Needed for the transport and
metabolism of fat and cholesterol
* As an integral part of acetylcholine, it
helps in the transmission of nerve
impulses
Choline
129
The lipid soluble compounds (sphingomyelin
and phosphatidylcholine) present in foods are
absorbed into the lymph as chylomicrons via
the thoracic duct
Utilization of Choline
130
Food Sources:
* Egg yolk
* Glandular organs, meats
* Legumes and nuts
Choline
131
Choline Deficiency
Fatty liver as seen in Chronic
Alcoholism and Kwashiorkor
132
* Needed in the formation and maintenance
of intercellular cementing substance
* The integrity of every cell, especially the
collagenous connective tissues, bone
marrow, capillary walls, teeth and gums,
skin is maintained by Ascorbic Acid
* An antioxidant that protects normal cells
from the damage of free radicals and other
substances by oxidation
Ascorbic Acid (Vitamin C)
133
Completely absorbed in the small intestines
except in GI disorders.
* There is no storage in the tissues, thus the labile
reserves in the white blood cells is used as an
index of Vitamin C saturation.
* Adrenal glands, liver and other glandular organs
contain the highest amount of Vitamin C in the
body.
Utilization of Ascorbic Acid
134
Food Sources:
* Citrus fruits – dalandan, oranges, lemon,
lime, ponkan
* bayabas, atis, kasuy fruit
* Other fruits – mangoes, papaya, kiwi,
melon,grapefruit, berries
* Vegetables – red and green bell pepper,
broccoli , tomatoes, cabbage, asparagus,
potatoes
Ascorbic Acid
135
Ascorbic Acid deficiency:
bleeding
gums, swollen gums,
swollen tender joints,
internal hemorrhage
underneath the skin
and various tissues
Scurvy
136
Function of minerals:
– Their presence in significant amounts in the
cells or molecule or body fluids
– Bones and teeth have Calcium, Phosphorous
and Magnesium; Iron in the RBC; Zinc in insulin
Structural
137
Function of minerals:
– Maintenance of acid-base balance; catalyst for
metabolic reactions
– Regulator of muscle contractility; transmitter
of nerve impulses
Regulatory
138
Macrominerals of what percentage of body weight?
>.005% of body weight
139
Microminerals are what percentage of body weight
<. 005% of body weight
140
Calcium, Phosphorous, Potassium, Magnesium,
Sodium, Chlorine
Macrominerals
141
* Component of bones and teeth. Calcium
combines with phosphorous to form calcium
phosphate, hard mineral of bones and teeth.
* Needed for muscle and nerve activity;
contraction and relaxation is particularly
important in the heart muscle; the transmission
of an impulse from one fiber to the next is
dependent on calcium
Calcium
142
* Vitamin D enhances absorption of calcium by
increasing the permeability of the intestinal
membrane to calcium.
* Better absorption during increase body needs
(i.e. pregnancy and lactation, growth). When intake
is low, the body compensates by absorbing a high
percentage. Decreased absorption during old age is
noted.
Utilization of Calcium
143
Sources:
* Milk and milk products
* Calcium fortified foods
* Broccoli and dried beans
Calcium
144
Deficiencies of calcium:
weak bones
Osteoporosis
145
Deficiencies of calcium:
rickets in adults
Osteomalacia
146
Deficiencies of calcium in children
Rickets and stunted growth
147
Overdosage of Calcium
Drowsiness
* Calcium deposits in kidneys, liver and other
tissues
148
* Component of bones and teeth
* Component of certain enzymes and
other substances involved in energy
formation
Phosphorus
149
* Only 70% of the phosphorous ingested is
absorbed because the rest are excreted in the
feces
* Factors that interfere with calcium absorption
are the same with phosphorous.
* Increase in gastric motility (laxatives) may
decrease absorption or increase excretion.
* Lack of exercise may cause a loss of bone
calcium and reduce ability to restore it.
Utilization of Phosphorus
150
Sources:
* Milk and milk products
* Calcium fortified foods
* Broccoli and dried beans
* Meats
Phosphorus
151
Deficiencies of phosphorus
* Loss of Calcium from bones
* Weakness, loss of appetite
152
Overdosage of phosphorus
Muscle of spasm
153
* Maintain right acid-base balance in
body fluids
* Maintain an appropriate amount of
water in blood and body fluids
* Needed for muscle nerve activity
Potassium
154
* Maintenance of Potassium level in the
serum is important to the heart muscle.
* Potassium level is controlled by the kidney
and the adrenocortical hormone,
aldosterone.
* Excretion is increase when there is tissue
breakdown (catabolism) as in acidosis or
underfeeding
* If K in the blood increases to a very high level,
muscular coordination is disturbed and
cardiac arrest can happen (when kidney fails
to excrete K as in uremia)
* The presence of chlorine aids in the
conservation of K in the body
Utilization of Potassium
155
Potassium level is controlled by the kidney
and the adrenocortical hormone
Aldosterone
156
Sources:
* Plant foods - Dark green vegetables,
oranges, bananas, beans, avocados
* Meats
* Milk and milk products
Potassium
157
Deficiency of potassium:
malnutrition, prolonged GI
loss due to vomiting or chronic diarrhea
Hypokalemia
158
Deficiency of potassium:
when kidney fails to excrete
properly K
Hyperkalemia
159
* Maintain right acid-base balance in
body fluids
* Maintain an appropriate amount of
water in blood and body fluids
* Needed for muscle nerve activity
Sodium
160
is absorbed from the small intestine
and Na requires energy.
Any excess is filtered out through the kidney
and excreted in the urine and the rest are
reabsorbed in the kidney tubules.
This regulation of sodium is controlled by
Aldosterone (adrenal gland hormone).
* Loss of sodium is through perspiration
and urine
utilization of Sodium
161
Regulation of sodium is controlled by
Aldosterone (adrenal gland hormone)
162
Sources:
* Salt
* Processed foods (hotdog, ham, spam,
instant noodles, chips, cakes, pastries)
* Milk , cheese
Sodium
163
Deficiencies of sodium
* Deficiency – Weakness, poor appetite,
muscle cramps
* Overdosage – Kidney disease, HPN, hearing
problems
164
* Increases stability of calcium in the tooth
enamel
* Essential in cellular metabolism as
evidenced by high levels of Mg in
metabolically active muscles and liver.
* Necessary to promote conduction of nerve
impulses and allow normal muscular
contraction
Magnesium
165
Like Calcium, the amount of Magnesium
absorbed is dependent upon the intake.
When the intake is high, absorption is low,
when intake is low absorption is high
* The amount absorbed Magnesium depends
on the amount of fat excreted in the feces;
Excess fat, Vitamin D and Calcium causes
increased excretion of Magnesium.
* Alcohol depresses utilization of Magnesium.
* Excretion of Magnesium is through kidney
Utilization of Magnesium
166
Sources:
* Plant foods – beans, nuts, tofu green
vegetables
* Milk
* Bread, Ready-to-Eat cereals
Sources of Magnesium
167
found in children
suffering from Kwashiorkor, prolonged
diarrhea and vomiting; alcoholics, diabetes,
acute renal failure with polyuria
Hypomagnesemic tetany
168
arises in severe renal
failure; hypotension, arrhythmia or cardiac
arrest
Hypermagnesemia
169
* Functions in combination with Na or K to
help maintain fluid and electrolyte balance
and acid-base balance
* Needed for nerve activity
Chlorine
170
Completely absorbed by the intestine and
excreted by the kidney.
* It is conserved by its reabsorption in the
renal tubules where it is returned to the
circulating plasma.
Utilization of Chlorine
171
* Losses can occur in prolonged vomiting,
diarrhea.
* The so called chloride shift helps
maintain acid base balance
Utilization of chlorine
172
The so called___ helps maintain acid base balance
Chloride balance
173
Sources:
* Salt
* Processed foods (hotdog, ham,
meatloaf, instant noodles, chips, cakes,
pastries)
* Milk , cheese
Sources of Chlorine
174
DEFICIENCY OF CHlorineL:
excessive loss of chloride ions
from gastric secretion during continued
vomiting, diarrhea
Alkalosis
175
DEFICIENCY OF CHlorineL::
Kidney disease, HPN, hearing
problems
Overdosage
176
* Transport oxygen as a component of
hemoglobin in RBC
* Component of myoglobin (muscle protein)
* An active component of tissue enzymes
involved in the conversion of beta carotene
to vitamin A; needed for oxidation of
glucose to produce energy
Iron
177
* The greatest absorption is in the duodenum.
* Factors affecting absorption of Iron
– Iron is decreased due to the hydrochloric acid in
the stomach. Organic acids helps in the
absorption of Iron by reducing it from ferric to
ferrous form.
Utilization of Iron
178
Two main types of dietary iron
Heme and non-heme
179
found in meats, fish and poultry and
efficiently absorbed in the body
HEME
180
vegetables (prunes, spinach raisins,
apricot) cereals
Non0heme
181
Sources:
* Meats, fish , poultry, liver, yolk
* Dark green leafy vegetables
*Cooking vessels – cast iron, wok,
skillet (leaches into the food)
Iron
182
Defficiency of iron:
weakness, fatigue, pale
appearance, dizziness
Anemia
183
Deficiency of iron::
excessive amount of Iron
intake through supplements or failure of body
to regulate iron absorption; high doses of
vitamin C
Hemosiderosis
184
* Required for the activation of many enzymes
involved the reproduction of protein
* Plays a role in the acceleration of wound
healing and for normal sense of taste
* Important factor in host immune defense
Zinc
185
* Absorbed mainly in the upper jejunum,
brought to the liver before redistribution to
other tissues. Those that favor absorption of
Zinc are presence of meat protein, lactose or
glucose, vitamin C, glutamate and citrate.
Those that inhibit absorption are: High
concentrations of fiber or phytate,
Calcium, Phosphorus, Copper, Cadmium
and Casein.
Utilization of zinc
186
– Sources:
* Meats (all kinds)
* Milk and milk products
* Grains and nuts, breads, RTE cereals
* Greens
Sources of Zinc
187
Deficiency of Zinc:
Growth failure, delayed
sexual maturation, decreased taste
acuity and defective immune function
Deficiencies
188
Deficiency of Zinc:
nausea, vomiting,
gastrointestinal irritation and fever,
increase blood lipids
Overdose
189
* Synthesis of thyroxine, hormone in the
thyroid gland. Thyroxine regulates the rate
of basal metabolism, growth and body
temperature.
* If the secretion is deficient, the basal
metabolism of the individual falls and the
circulation is reduced causing a slowing
down
Iodine
190
regulates the rate
of basal metabolism, growth and body
temperature.
Thyroxine
191
* Required for normal brain development
Iodine
192
* Absorbed as iodide in the small intestine;
loosely bound with a protein, transported
through the blood stream to the thyroid gland
and oxidized to Iodine (and bound to with the
formation of mono and di-iodotyrosine).
Subsequently converted to Thyroxine.
* Thyroxine is then bound to a globulin to form
thyroglobulin and stored in the vesicles of the
gland.
Iodine utilization
193
Iodine is absorbed as ___ and subsequently converted to _____
Iodide, Thyroxine
194
* From the gland it is released as required into
the blood stream
* Iodine is excreted in the urine; excreted too
in the bile as inorganic iodine after being
used to stimulate oxidation in the cell.
Utilization of Iodine
195
Sources:
* Iodized salt
* Seafoods
* Seaweeds
Iodine
196
Deficiencies of Iodine:
enlarged thyroid gland
Goiter
197
Deficiencies of Iodine:
in infants whose mothers have Iodine
deficiency during pregnancy (mental retardation,
hearing loss, retarded growth)
Cretinism
198
Deficiencies of Iodine:
among adults deprived of Iodine in
childhood and adolescence (coarse sparse hair, dry
yellowish skin, poor tolerance to cold and low husky
voice)
Myxedema
199
is an essential nutrient because
* Because it is part of our diet
* Has specific functions in the body
* Deficiency /Toxicity can happen when too little
or too much is consumed
Water
200
1. It is a universal solvent. It transports simple sugars, amino acids, vitamins and
minerals, lipoproteins to the different tissues; helps in the excretion of waste products
from such organs as lungs, skin and kidneys.
2. Medium for many chemical reactions such as digestion, absorption and circulation.
3. It is an end product of energy formation from CPF.
4. Vital component of every cell, tissue and organ of the body. Muscle contains 75%
water; bones- 20% and teeth 10% .
5. It is the cooling system of the body.
6. Water can serve as lubricants of the joints and the viscera; moistens the eyes, nose
and mouth and hydrates the skin
Water
201
Identify the type of water:
from underground reservoirs that
are lodged between layers of rock; water dissolves
the minerals from the rocks
Mineral Water
202
Identify the type of water:
– from the freshwater springs that
form pools or springs
Spring water
203
Identify the type of water:
water that has been boiled into
vapor and condensed back to liquid in a different
container; this process removes impurities and
minerals from the water. Rain is nature’s distilled
water.
Distilled Water
204
Identify the type of water:
DISTILLED WATER
Purified water
205
Identify the type of water:
