IFWA 1318Nutrition

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IFWA 1318-Nutrition

• Vitamins and Minerals

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• Characteristics of Vitamins
• Very small amounts are needed by the body and
  very small amounts are in foods.
• The roles they play in the body are very
  important.
• Most vitamins are obtained through food. Some
  are made by bacteria in the intestine and one is
  made in the skin.
• There is no perfect food that contains all the
  vitamins in the right amount.
• Vitamins do not contain kcalories, but they are
  involved in extracting energy from the
  macronutrients.
• Some vitamins in foods are precursors.
• Vitamins are classified according to how soluble
  they are in fat or water.

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Fat-Soluble Vitamins

• Fat-soluble vitamins are generally found in foods
  containing fats and are stored in the body either
  in the liver or in adipose tissue until needed.
• Excessive intake of A or D causes them to be
  stored and can be undesirable. Vitamin D, when
  taken in excess, is the most toxic of all the
  vitamins.
• Fat-soluble vitamins are absorbed and transported
  around the body like other fats.
• If anything interferes with fat absorption, these
  vitamins may not be absorbed.

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Forms of Vitamin A

• Retinoids-synthetic derivatives of Vitamin A, and
  are taken orally
• Carotenoids-naturally occurring (orange-red
  pigment, carrots)
• Beta-carotene-anti-oxidant and such can be useful
  for curbing the excess of damaging free radicals
  in the body ß-carotene is an anti-oxidant and
  such can be useful for curbing the excess of
  damaging free radicals in the body
• Functions of Vitamin A
• Essential for health of the cornea (clear
  membrane surrounding eye)- Essential for retina
  of eye deficiency causes night blindness
• Needed to make and maintain the epithelial cells
  that form the protective linings of your lungs,
• GI tract, urinary tract, and other organs
• Also essential to make and maintain epithelial
  cells that produce mucus (protects cells)
• Role in reproduction, growth and development,
  bone growth and teeth developing in children
• Proper functioning of immune system
• Healthy skin

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• Beta Carotene
• A precursor of vitamin A
• assist vitamin A in extracting energy from
  nutrients)
• Functions as an antioxidant in the body a
  compound that combines with oxygen to prevent
  oxygen from oxidizing or destroying important
  substances
• The most abundant carotenoid
• Rich sources
• Deep green vegetables spinach
• Deep orange fruits and veggies carrots
• Retinol
• Preformed vitamin A
• Found in animal products such as
• Liver
• Vitamin A-fortified milk
• Eggs
• Fortified cereals
• Butter and margarine
• Supplements

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• Measurement of Vitamin A
• Measured in retinol activity equivalents (RAE)
• One RAE
• 1 microgram retinol
• 12 micrograms beta-carotene
• 24 micrograms of other vitamin A precursors
• Vitamin A Deficiency and Toxicity
• Deficiency is of most concern in developing
  countries where it causes night blindness,
  blindness, poor growth, and other problems
• Prolonged use of high doses of preformed vitamin
  A may cause hypervitaminosis A
• Hair loss
• Bone pain
• Skin problems
• Liver damage
• Nausea/diarrhea

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• Vitamin D
• When ultraviolet rays shine on your skin, a
  cholesterol-like substance is converted into a
  precursor of vitamin D and absorbed in the blood.
• Over the next few days, the precursor is
  converted to vitamin D3 (cholecalciferol).
• Vitamin D3 is converted into its active form a
  hormone by enzymes in the liver and then the
  kidney.
• Functions of Vitamin D
• Maintains blood calcium levels by
• Increasing calcium absorption in the intestine
• Decreasing the amount of calcium excreted by the
  kidney
• Pulling calcium out of the bones
• Blood calcium levels must be kept high so there
  is enough calcium to build bones and teeth,
  contract muscles, and transmit nerve impulses

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• Sources of Vitamin D
• Vitamin D fortified milk and cereals
• Fatty fish
• Vitamin D Deficiency and Toxicity
• Deficiency in children rickets
• Deficiency in adults osteomalacia
• Toxicity Vitamin D is most toxic of all
  vitamins
• About 4 to 5x the Adequate Intake symptoms will
  include nausea, vomiting, diarrhea, fatigue, and
  confusion can lead to calcium deposits in the
  heart, blood vessels, and kidneys.

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• Functions of Vitamin E
• Antioxidant in the cell membrane and other parts
  of cell.
• Protects vitamin A from oxidation.
• Important for healthy immune system, and nervous
  tissues.
• Food Sources of Vitamin E
• Widely distributed in plant foods
• Vegetable oils, margarine, and shortening
• Salad dressing made from vegetable oils
• Seeds and nuts
• Whole-grain breads and cereals

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• Vitamin K
• Essential role in producing blood-clotting
  factors, such as prothrombin.
• Needed to make an important protein used to form
  bone.
• Bacteria in the intestines produce a form of
  vitamin K.
• Food sources liver, green leafy vegetables,
  broccoli, vegetable oils

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Water-Soluble Vitamins

• Includes Vitamin C and B-complex vitamins.
• B vitamins work in every cell as coenzymes.
• Only small amounts of water-soluble vitamins are
  stored in body (except B6 and B12).
• American adults take in too little vitamin C.
• Excessive supplementation of certain
  water-soluble vitamins can cause toxic effects.

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• Functions of Vitamin C
• Needed to make collagen, a fibrous protein that
  is part of skin, bone, teeth, ligaments, and
  other connective structures. (Vitamin C acts like
  Cement).
• Needed to make some hormones, such as thyroxine,
  and some neurotransmitters.
• Needed for immune system.
• Antioxidant (like vitamin E and beta-carotene).
• Helps iron to be absorbed.
• Food Sources of Vitamin C
• Citrus fruits
• Bell peppers
• Kiwi fruit
• Strawberries
• Tomatoes
• Broccoli
• Potatoes
• Fortified juices and cereals

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• Vitamin C Deficiency and Toxicity
• Deficiencies resulting in scurvy are rare.
• Situations that require additional vitamin C
• Pregnancy, lactation, growth, fever, infections,
  burns, surgery, smoking.
• UL is 2 grams (upper intake level) Over 2 grams
  causes gastrointestinal symptoms. High levels
  interfere with certain medical tests.

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• Thiamin, Riboflavin, and Niacin
• All play key roles as part of coenzymes in energy
  metabolism they are essential to release energy
  from carbohydrates, fats, and proteins.
• All are needed for normal growth.
• Thiamin also plays a role in nerve function.
• Riboflavin is needed to help form vitamin B6
  coenzyme and to make niacin in the body.
• Food Sources of Thiamin, Riboflavin, and Niacin
• Thiamin pork, sunflower seeds, wheat germ,
  peanuts, dry beans, whole-grain and enriched
  breads and cereals.
• Riboflavin Milk and milk products, organ meat,
  whole-grain and enriched breads and cereals.
• Niacin Meat, poultry, fish, organ meats,
  whole-grain and enriched breads and cereals,
  peanut butter.

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• Functions of Vitamin B6
• Important role as part of a coenzyme involved in
  carbohydrate, fat, and protein metabolism.
• In its coenzyme form, B6 is particularly crucial
  to protein metabolism.
• Used to make red blood cells.
• Used to break down glycogen to glucose.
• Used to convert tryptophan to niacin.
• Used to make neurotransmitters.
• Important to the immune system.
• Sources of Vitamin B6
• Meat, poultry, fish
• Not as well absorbed from plant foods
• Potatoes
• Some fruits (bananas and watermelons)
• Some leafy green vegetables (broccoli and
  spinach)
• Fortified ready-to-eat cereals
• Vitamin B6 Deficiency and Toxicity
• Deficiency may occur in women and older adults
• Deficiency symptoms fatigue, depression,
  irritability
• More than 2 grams daily for 2 months or more than
  200 mg daily for longer can cause irreversible
  nerve damage and symptoms such as numbness in
  hands and feet and difficulty walking

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• Functions of Folate
• Part of coenzymes required to make DNA, the
  genetic material contained in every cell.
• Therefore needed to make all new cells,
  especially those that need to be replenished
  frequently RBC, WBC, and digestive tract cells.
• Needed to form neurotransmitters in the brain.
• Needed for amino acid metabolism.

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• Sources
• Green leafy vegetables (such as spinach)
• Legumes
• Orange juice
• Fortified breads and ready-to-eat cereals
• Much folate is lost during food prep and cooking
• Folate Deficiency
• Deficiency causes megaloblastic anemia RDC are
  large and immature. anemia is a rare disorder in
  which the body does not absorb enough vitamin B12
  from the digestive tract, resulting in an
  inadequate amount of red blood cells (RBCs)
  produced.
• Other deficiency symptoms digestive tract
  problems such as diarrhea, mental confusion, and
  depression.
• During earliest weeks of pregnancy, women need
  folate because a deficiency can cause neural tube
  defects.
• Some medications interfere with the normal use of
  folate in the body.

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• Functions of Vitamin B12
• Convert folate into its active forms so that it
  can make DNA.
• Also functions as part of a coenzyme needed to
  make new cells and DNA.
• Helps in the normal functioning of the nervous
  system by maintaining the protective cover around
  nerve fibers.
• Sources of Vitamin B12
• Only animal foods.
• Meat
• Poultry
• Fish and Shellfish
• Eggs
• Milk
• Milk Products
• Vegetarian concerns
• Vitamin B12 Deficiency
• Deficiency is usually due to problem with
  absorption lack of intrinsic factor or lack of
  hydrochloric acid both are more so problems as
  you get older.
• Pernicious anemia develops when B12 is not
  properly absorbed. Symptoms
• Extreme weakness and fatigue
• Nervous system problems balance, numbness,
  confusion

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• Functional Foods and Phytochemicals
• Functional foods Foods supplemented with
  ingredients thought to help prevent diseases or
  to improve health.
• Margarine with an ingredient to lower cholesterol
• Drinks with herbs such as ginseng
• Phytochemicals Substances such as beta-carotene
  that are found largely in fruits and veggies and
  that seem to be helpful in preventing cancer
  and/or heart disease when consumed regularly

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Chapter 7

• Water and Minerals

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Minerals

• Major minerals
• Calcium
• Chloride
• Magnesium
• Phosphorus
• Potassium
• Sodium
• Sulfur

• Trace Minerals
• Chromium
• Copper
• Fluoride
• Iodine
• Iron
• Manganese
• Molybdenum
• Selenium
• Zinc

Bioavailability Toxicity Cooking
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Functions of Water

• Medium for many metabolic activities and also
  participates in some metabolic reactions.
• Carries nutrients to the cells and carries away
  waste materials to the kidneys and out of the
  body in urine.
• Needed in each step of the process of converting
  food into energy and tissue.
• Maintains blood volume in your body.
• Maintain normal body temperature.
• Important part of body lubricants, such as
  cushioning joints and internal organs

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How Much Water is Enough?

• AI for total water
• Men 3.7 liters/day
• Women 2.7
  liters/day
• Number of things, including thirst, work to keep
  body water content within limits.
• You lose water thru urine, skin, lungs, GI tract.

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Calcium and Phosphorus

• Used for building bones and teeth.
• Calcium
• Helps blood clot
• Helps muscles contract
• Helps nerves transmit impulses
• May lower blood pressure
• Phosphorus
• Helps release energy from C, F, P
• Part of DNA
• Buffers acids and bases
• Makes some enzymes active

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Sources of Calcium
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Calcium Deficiency and Toxicity

• About 25-30 of calcium you eat is absorbed.
• Deficiency
• Calcium deficiency is a major contributing
  factor in osteoporosis.
• Toxicity UL is 2,500 milligrams
• Amounts above UL can contribute to calcium
  deposits in kidneys and other organs

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Phosphorus

• Widely distributed in foods
• Purpose-essential component of ATP (Adenosine
  triphosphate), universal energy source of all
  cells as well as DNA(Deoxyribonucleic acid) (
  RNA (Ribonucleic acid) and phospholipids
• Rarely lacking in diet
• Excellent sources milk and milk products, meat,
  poultry, fish, eggs, legumes
• High phosphorus may cause calcium loss in the
  bones. The most distinct symptom is itching.Low
  phosphorus is rare in dialysis patients but
  common after transplant and may cause weakness.

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Functions of Magnesium

• Many enzyme systems responsible for energy
  metabolism and making protein, fat, and nucleic
  acids.
• Build bones and maintain teeth.
• Muscle relaxation, blood clotting, nerve
  transmission.
• Keep immune system working properly.
• May help regulate blood pressure.

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Magnesium is part of chlorophyll, the green
pigment found in plants.
Lettuce
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Sources of Magnesium

• Green leafy vegetables
• Potatoes
• Nuts (especially almonds and cashews)
• Seeds
• Legumes
• Whole-grain cereals
• Seafood
• Magnesium occurs in most foods in small
  amounts.

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Magnesium Deficiency Toxicity

• Deficiency is rarely seen, although dietary
  surveys suggest that many Americans dont get
  enough.
• Symptoms of deficiency muscle twitching,
  cramps, weakness, depression, blood clots.
• Very high doses can cause diarrhea and puts a
  stress on the kidneys (bad for elderly).

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Electrolytes

• Sodium, potassium, and chlorides are referred to
  as electrolytes because when dissolved in body
  fluids, they separate into or charged
  particles called ions
• Sodium found in fluid outside cells
• Chloride found in fluid outside cells
• Potassium found inside cells

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Functions of Electrolytes

• Water balance
• Inside the cells
• Outside the cells
• In the blood vessels

• Acid-base balance
• (Each day there is always a production of acid by
  the bodys metabolic processes and to maintain
  balance, these acids need to be excreted or
  metabolized. The various acids produced by the
  body are classified as respiratory (or volatile)
  acids and as metabolic (or fixed) acids. The body
  normally can respond very effectively to
  perturbations in acid or base production.)

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Sources of Sodium

• Salt sodium chloride
• Processed foods
• Canned, cured, and/or smoked meats and fish such
  as bacon, ham
• Many cheeses, esp. processed cheese
• Canned veggies, etc.
• Frozen convenience foods
• Dried soup mixes
• Foods in brine
• Certain seasonings salt, soy sauce,
  Worcestershire sauce, etc.

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Functions of Potassium

• Helps maintain water balance.
• Helps maintain acid-base balance.
• Assists in muscle contraction and normal
  heartbeat.
• Assists in sending nerve impulses.

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Sources of Potassium

• Widely distributed in plant and animal foods
• (whole foods)
• Fruits (oranges bananas)
• Vegetables (potatoes)
• Milk and yogurt
• Legumes
• Meats

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Potassium Deficiency Toxicity

• Deficiency is of concern because we dont eat
  many whole foods.
• Can also result from dehydration, certain
  diseases, or drugs (diuretics).
• Symptoms muscle cramps, weakness, nausea,
  abnormal heart rhythms.
• Toxicity can be toxic if too many supplements
  taken.

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Functions of Iron

• Key component of hemoglobin a part of red blood
  cells that carries oxygen to bodys cells
• Key component of myoglobin a muscle protein
  that stores and carries oxygen that the muscles
  use to contract
• Works with many enzymes in energy metabolism
• Used to make amino acids and certain hormones and
  neurotransmitters
• Part of enzymes found in leukocytes (immune
  system)

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Iron Absorption

• About 15 of dietary iron is absorbed.
• More iron is absorbed if
• Body stores are low.
• Body needs to makes lots of RBCs
• Heme iron (predominant form of iron in animal
  food) is absorbed and used twice as readily as
  iron in plant foods, nonheme iron.

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Iron Absorption (contd.)

• Increase absorption of nonheme iron
• Vitamin C
• Meat
• Poultry
• Fish

• Decrease absorption of nonheme iron
• Calcium
• Substances found in tea and coffee
• Oxalic acid (in spinach)
• Phytic acid (in grain fiber)

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Iron Deficiency Toxicity

• Iron deficiency a condition in which iron
  stores are used up
• Iron-deficiency anemia a condition in which the
  size and number of RBC are reduced, symptoms
  include
• Fatigue, pallor, irritability
• Decreased immune function
• In kids slow cognitive and social development
• During pregnancy increased risk of premature
  delivery, LBW babies
• Iron overload or hemochromatosis-extra iron
  builds up in organs and damages them. Without
  treatment, the disease can cause these organs to
  fail.

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Zinc Cofactor for Almost 100 Enzymes

• Wound healing
• Bone formation
• DNA synthesis
• Protein, carbohydrate, and fat metabolism
• Development of sexual organs
• General tissue growth and maintenance

• Taste perception
• Vitamin A activity
• Protection of cell membranes from free-radical
  attacks
• Storage and release of insulin

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Sources of Zinc

• Protein foods shellfish, meat, poultry
• Legumes
• Dairy foods
• Whole grains
• Fortified cereals
• Absorbed better from animal sources.
• Phytates decrease absorption.

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Zinc Deficiency Toxicity

• Deficiency more likely in pregnant women, the
  young and elderly, and vegetarians
• Symptoms in adults poor appetite, diarrhea, skin
  rash, hair loss.
• Symptoms in children growth retardation, delayed
  sexual maturation, poor appetite, decreased
  taste, delayed wound healing.
• Toxicity long-term intake of zinc over UL
  results in copper deficiency.
• Avoid zinc supplements unless prescribed.

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Iodine

• Required for normal thyroid gland functioning.
• Thyroid gland makes 2 hormones that
• maintain a normal level of metabolism
• are essential to normal growth and development
• are essential to normal body temperature
• are essential to protein synthesis
• Hypothyroidism is the disease state in humans and
  animals caused by insufficient production of
  thyroid hormone by the thyroid gland.
  Historically, iodine deficiency was the most
  common cause of hypothyroidism world-wide. The
  disease may also be caused by a lack of thyroid
  gland or a deficiency of hormones from either the
  hypothalamus or the pituitary.(summary slide
  later)
• Hyperthyroidism is a condition in which an
  overactive thyroid gland is producing an
  excessive amount of thyroid hormones that
  circulate in the blood. ("Hyper" means "over" in
  Greek). Thyrotoxicosis is a toxic condition that
  is caused by an excess of thyroid hormones from
  any cause. Thyrotoxicosis can be caused by an
  excessive intake of thyroid hormone or by
  overproduction of thyroid hormones by the thyroid
  gland.

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Sources of Iodine

• Saltwater fish
• Grains grown in iodine-rich soil
• Iodized salt

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Iodine Deficiency

• Hypothyroidism-inflammation of the thyroid gland
  which leaves a large percentage of the cells of
  the thyroid damaged (or dead) and incapable of
  producing sufficient hormone.
• Simple goiter-is an increase in thyroid
  stimulating hormone (TSH) in response to a defect
  in normal hormone synthesis within the thyroid
  gland.
• Cretinism lack of thyroid secretion causes
  mental and physical retardation during fetal and
  later development

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Dietary Supplements

• Dietary supplements are not drugs or replacements
  for conventional diets.
• Role of FDA.
• Types of claims
• Nutrient claims
• Health claims
• Nutrition support claims, which include
  structure-function claims