Lecture 2 Overview of basic nutrition （yemen, vitamins, minerals）

venezuela case study

reflect on venezuela to consider what causes food insecurity and explain how people cope with food insecurity

a) 25 year old woman

b) 9 year old girl

c) 15 month old child

c because protein is needed in order to grow and the child is at risk of stunting

what are vitamins

chemical substances that perform specific functions in body. nutrients in diet and must be consumed in small amounts

how many vitamins are there fat soluble and water soluble

13 total, 4 fat, 9 water

what does inadequate intake of vitamins lead to

deficiency diseases

what are some water soluble vitamins

vitamin c & the B vitamins

what are some key characteristics of water soluble vitamins

only small amounts are stored in the body and extra are excreted through urine.

deficiences can develop quickly for water soluble vitamins if intake is insufficient except for which vitamin

B12 can take longer to develop because it is recirculated throughout the body

what are some fat soluble vitamins

vitamins D, E, A, K

what are some key characteristics of fat soluble vitamins

stored in body fat and liver, symptoms take longer to develop and can be harmful in excessive amounts.

is vitamin D produced enough

no it is conditional and advised to be dietary required (supplements)

what are minerals

elements, single atoms, that perform functions in the body. 40 or more minerals but only 15 essential for diet

does a single atom of a mineral carry a charge, what does this mean

yes so minerals are quite reactive and can combine with minerals with the opposite charge and form compounds parts of tissue

minerals electric charge can……

stimulate muscles to contract and nerves to fire

what does this mean for food?

can combine with substances in food to form stable compounds that are not easily absorbed

bioavailability

% that is absorbed and used by the body

give two examples of minerals and what they can do

zinc: in whole grains is poorly absorbed —> zinc in meat is bound to protein (easily absorbed)

iron: tae with an iron rich meal (tannic acid from tea will bind to iron = 50% more iron absorbtion)