Trace Minerals I Flashcards
Trace Minerals (Micronutrients) Definition: Trace minerals, also known as____ are nutrients that are needed by the human body in very small amounts (less than ___ ___ of __ percent of total body weight).
Trace Minerals (Micronutrients) Definition: Trace minerals, also known as microminerals are nutrients that are needed by the human body in very small amounts (less than one-hundreth of 1 percent of total body weight).
Trace Mineral Content of Foods
Dependent upon:
Composition of ___ and ___
___ of foods.
Many dietary components and other factors within the ___ affect the ____ of minerals.
Dependent upon: Composition of soil and water. Processing of foods. Many dietary components and other factors within the body affect the bioavailability of minerals.
Distribution of Trace Minerals
Distribution of Trace Minerals
Iron is highest
Dietary Need for the Body
* 1 part per million (1 ppm) or less
Most Extensively Studied Trace Minerals
___
___
___
___
___
Iron Zinc Selenium Iodine Fluoride
Other Trace Minerals
___ ___ ___ ___
Several others being researched currently…
Copper Manganese Chromium Molybdenum Several others being researched currently…
Characteristics of Trace Minerals
Concentrations in the body are ___ ___.
Normal body function necessitates an ___ ___.
Toxicity can occur at intakes__ __ ___ the estimated requirement.
Concentrations in the body are highly regulated. Normal body function necessitates an optimal range. Toxicity can occur at intakes not far above the estimated requirement.
Status of Iron
Most people __ __ __ ___ amount of iron because of their dietary choices.
Others consume __ ___ iron (due to intake of iron ____) which may also pose a health hazard.
Most people do not get sufficient amount of iron because of their dietary choices. Others consume too much iron (due to intake of iron supplements) which may also pose a health hazard.
Primary Function of Iron
Most of the body’s iron is found in two proteins:
____n (__ __ cells)
___ (____ cells)
Most of the body’s iron is found in two proteins: Hemoglobin (red blood cells) Myoglobin (muscle cells)
Role of Hemoglobin
Hemoglobin is the ___ ____ protein of the red blood cell that transports oxygen from the ___ to the body ____.
Hemoglobin accounts for ___ percent of the body’s iron.
Hemoglobin is the oxygen-transferring protein of the red blood cell that transports oxygen from the lungs to the body tissues. Hemoglobin accounts for 80 percent of the body’s iron.
Role of Iron in the Body
Transport of ____ to the tissues
____ production
Maintenance of ____
Synthesis of___ ___, ____, __ ___
Transport of oxygen to the tissues Energy production Maintenance of immunity Synthesis of amino acids, hormones, and neurotransmitters
Metab of Iron
IRON in food–> ___ cells
Store in____ if not needed, or shed in intestinal cells
If body needs iron Package iron in ____
Transferrin carries iron in blood
Some lost
Iron to ___
__ __ incorporates iron into ___. Store excess in ___ and ___
Iron containing Hb carries __. Some losses if bleeding occurs
___ and ___ break down blood cells and ____ iron in transferrin. Store excess in ferritin and hemoderin
Metabolism of Iron
IRON in food–> intestinal cells
Store in ferritin if not needed, or shed in intestinal cells
If body needs iron Package iron in transferrein
Transferrin carries iron in blood
Some lost
Iron to Myoglobin
Bone marrow incorporates iron into Hb. Store excess in ferritin and hemoderin
Iron containing Hb carries O2. Some losses if bleeding occurs
Liver and spleen break down blood cells and package iron in transferrin. Store excess in ferritin and hemoderin
Heme and Nonheme Iron in Foods
Only foods derived from ____ flesh provide heme but they also contain ____e iron
All the iron in foods derived from plants is ____e iron
Heme accts for about ___% of the avg daily iron intake, but ___% of the iron is absorbed
Heme and Nonheme Iron in Foods
Only foods derived from animal flesh provide heme but they also contain nonheme iron
All the iron in foods derived from plants is nonheme iron
Heme accts for about 10% of the avg daily iron intake, but 35% of iron is absorbed
Factors That Affect Iron Absorption Increase
___ ___
___ iron in food
High body demand for ___ ___ ___ (blood ___,___ altitude, physical ___, ___)
Low body ____ of iron
___ ___ ___(MPF)
Vitamin ___
Factors That Affect Iron Absorption
Gastric acid
Heme iron in food
High body demand for red blood cells (blood loss, high altitude, physical training, pregnancy
Low body stores of iron
Meat protein factor (MPF)
Vitamin C
Factors That Affect Iron Absorption Decrease
___ ___ (in dietary ___)
___ ___in ___ ___
____ in __, as well as in ___, ___ ___, andother foods
____ body stores of iron
Excess of other ____(__ ___ ___)*
____ gastric acid output
Some ____
* Especially when taken as supplements
Factors That Affect Iron Absorption Decrease
Phytic acid (in dietary fiber)
Oxalic acid in leafy vegetables
Polyphenols in tea, as well as in coffee, red wine, and
other foods
Full body stores of iron
Excess of other minerals (Zn, Mn, Ca)*
Reduced gastric acid output
Some antacids
* Especially when taken as supplements
Transport and Storage of Iron
Transport and Storage of Iron
Recommended Dietary Allowances for Adults
Males: ____
Females (19-50yrs): ____/day
Females (51+):___/day
Males: 8mg/day Females (19-50yrs): 18mg/day Females (51+): 8mg/day
Significant Food Sources of Iron
___
__
___
___
___
___ ___
Red meat Fish Poultry Eggs Legumes Dry fruits
