NUTR CH.14 Minerals

Mineral

An inorganic , single charged atom,a micronutrient

Not of organic origin, cannot be synthesized or degraded by organisms, provide raw materials from which all things are made

What are 3 facets of micronutrients(minerals)?

Major minerals ( more than 100mg/day)

Calcium, magnesium, potassium, phosphorus, sulfur, chloride, sodium

Minor Minerals ( less than 100mg/day)

Iron , copper, zinc, selenium, iodine , fluoride , manganese, chromium, molybdenum

Electrolyte

A charged (mineral) atom

Opposite charged minerals

Easily combine with electrolytes

Bones, teeth, & cartilage

What tissues do electrolytes serve as a structural component for?

Plasma membrane potential, tested by EKG Or ECG

What methods can be used to test for charged atoms in the body?

H2O content & pH balance

In what two areas do electrolytes maintain homeostasis?

Drying foods

Best food preservation method for maintaining mineral content

Cooking with excessive water

Worst method of preserving mineral content

Use less water or consume the cooking water

How can you avoid the "water effect” on minerals in cooking?

Bones, teeth, & blood

Calcium location

Controls muscle & nerve activities, needed for blood clotting

What does calcium do besides make up bones?

Osteoporosis, rickets ( in children ), osteomalacia ( in adults ), muscle spasms

Diseases associated with calcium deficiency

Milk & dairy products, dried beans & broccoli, fortified foods

Sources of calcium

1000mg, 2500mg

AI & UL of calcium

“ 600 club “

Consuming too little calcium

Until about age 30

How long do bones continue to develop?

30 - 40 years old

When do bones hit peak density

Osteoporosis

Less bone density, less calcium in the protein matrix

Hemoglobin

Iron located in red blood cells

Myoglobin

Iron located in muscle

Deliver oxygen to blood & muscle, release energy from protein & fat

Function of iron

Iron -deficiency anemia

Most common deficiency worldwide ( 1 in 4)

Lives, beef , prune juice, iron / stainless steel pans

Source of iron in diet

8 mg, 18mg; 45mg

AI ( men, women) & UL of iron

liver, pancreas, & heart ( can cause chronic disease )

Where is excess iron deposited?

High bioavailable iron

Beef & liver

Low bioavailable iron

Vegetables & eggs

Vitamin C

Increases iron absorption

Hemochromatosis

Inherited tendency to absorb too much iron

Maintain water balance & blood pressure in & out of cells , aid normal nerve function & muscle contraction

Functions of sodium

Processed foods & table salt

Sources of sodium

1500 mg , 2300 mg

AI & UL of sodium

Normal blood pressure

< 120 / 80 mmHg

Pre-hypertension

120 -139 / 80 - 89 mmHg

Hypertension

> 140 / >90 mm Hg

Systolic ( mm Hg ) ^a

Top number of blood pressure reading

Diastolic ( mm Hg)

Bottom number of blood pressure reading

Essential ( primary)hypertension

Most common form of hypertension (90-95%)

Salt sensitive

Blood pressure rises with sodium intake

Fruit,veg, low-fat milk products

4 -5 servings / day in the DASH eating plan

Whole grains

Largest servings / day (7-8 ) in the DASH eating plan

Cofactors

Minerals needed for certain protein activity

Bioavailability of minerals

Depends on what food source they are consumed with

Picks up carbon dioxide (waste product) &returns it to the lungs to be exhaled

What does iron do on its way back to the lungs after delivering oxygen?

Chloride

Most commonly paired with sodium

White coat hypertension

False diagnosis triggered by the anxiety of a doctors office