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1/20/12 Presentation Overview Nutrition Basics and Terminology T-Talk 1.1 By Jennifer Turley and Joan Thompson © 2013 Cengage Terminology Diet: The kind and amount of food consumed each day. Food: Anything that nourishes the body. Nourish: To keep alive. Terminology 1. 2. 3. 4. 5. 6. Terminology Introduction Nutrients & Calories Characteristics of a sound diet Results of a sound diet Health & Malnutrition Factors affecting longevity & food choices Terminology Nutrition: The study of how food keeps us alive. – Includes the ingestion, digestion, absorption, assimilation, and excretion of food. Nutritional Sciences: The study of nutrition including dietary components and metabolism. Molecules to Cells to Organisms in the Order of Life • Nutrient: Molecular substances that are nourishing or that provide nourishment to cells and thus every multicellular component of the human organism. • Essential: The body cannot make these nutrients, they must be consumed. Without an intake, specific deficiency signs and symptom occur. • Nonessential: The body can make these nutrients. Without an intake, nutritional deficiency signs and symptom do not occur. • Energy Producing: Produces Calories when metabolized by the body. • Non-Energy Producing: Do not provide Calories but have other important functions. 1 1/20/12 Overview of the Nutrients Nutrient Oxygen Carbon Hydrogen Nitrogen Minerals Water X Carbohydrate X X X Fat X X X Protein X X X X Vitamins X X X X* X Minerals X The Six Categories of Nutrients Can be divided into two categories: • Energy Producing Nutrients (Macronutrients) – Carbohydrates, Fats and Proteins • Essential Non-caloric Nutrients – Vitamins & Minerals (Micronutrients) – Water • Energy producing nutrients provide Calories * Some B vitamins contain Nitrogen Terminology Energy Producing Nutrients • The Kilocalorie (Calorie): – The unit used to measure energy. – It is the amount of heat energy required to raise one kilogram of water one degree Celsius (C) from 36o-37oC (actually a kilocalorie, Kcal or Calorie denoted with a capitol “C”). * Fiber is a non-caloric carbohydrate The Kilocalorie (Calorie) Bomb Calorimeter § How do we apply this definition to the energy applied to food? § By using a Bomb Calorimeter. 2 1/20/12 Energy Production in the Body • The ultimate fuel used in the body is a chemical called ATP • ATP = Adenosine Tri-Phosphate • We capture the chemical energy between the carbon-carbon bonds in Carbohydrate, Fat and Protein to form ATP The Non-caloric Nutrients Nicknames: Energy Producing Nutrients • Carbohydrates are the High Performance Fuel – Carbs are fast and best at making ATP • Fats are the Low Level Fuel – Fats are very slow to produce ATP • Proteins are the building blocks for growth and repair – Only under intense stress does protein provide ATP – Loads of toxic waste is produced when protein is over consumed The Goal of Eating What does non-caloric mean? • No ability to generate ATP • No Calorie value • Some non-caloric nutrients can be essential for the body • Physiological failure or death occurs if the nutrient is withheld from the diet Terminology • Food keeps us alive by providing Calories (energy) and Nutrients. The relationship between Calories and Nutrients is called: • Nutrient Density: Refers to the amount of nutrients provided relative to the number of Calories. Foods with high nutrient density are nutritious. Nutrient Density 1 Large Potato vs 1 Small Order Fast Food Fries, both 210 Calories Values shown are % DRI for a moderately active adult woman 3 1/20/12 Nutrient Density Nutrient Density 1 cup plain yogurt vs ½ cup vanilla ice cream, both 130 Calories Characteristics of a Sound Diet Calorie Control: An appropriate amount of Calories are eaten to maintain a healthy body weight. Adequacy: Essential nutrients, fiber, and energy (Calories) are present in the diet. Balance: Food types complement one another in the diet. Not any one nutrient or food type is overbearing. Moderation: The diet does not contain an excess of unwanted substances. Variety: Different foods are used for the same purpose in the diet. Health Philosophical Statement about Health • Healthy lifestyle behaviors promote health, & unhealthy lifestyle behaviors promote disease. Over long periods of time the health consequences can be realized. Therefore, even though a person may be “disease-free” at the moment, a person that lives an unhealthy lifestyle should not be labeled as a “healthy” person. Diet Results • Result of a sound diet: – Health: The state of complete physical, mental, and social well-being; not just the absence of infirmity. • Result of a poor diet: – Malnutrition: Impairment of health resulting from deficiency, toxicity, or imbalance of nutrient intake or body utilization (includes over-nutrition and under-nutrition). Factors Affecting Longevity 1. Diet • Poor diets promote degenerative diseases/conditions: such as, cancer, heart disease, osteoporosis, diabetes, & obesity. • Dietary factors like Fat, Sugar, Fiber, Sodium, Alcohol, & Calcium, function in the disease process. 4 1/20/12 Factors Affecting Longevity Leading Causes of Death Deaths per 100,000 2. Exercise (physical activity) Diet Related Alcohol Related Non-Diet Related Factors Affecting Longevity 3. Other Factors • Smoking or tobacco use is a leading contributor to death of Americans • Habits (lack of sleep, alcohol & drug use, unsafe sex) • Chance (accidents) • Genetics Factors Affecting Hunger, Appetite and Satiety • Promotes health by positively influencing body weight/composition, metabolism, bone density, cognitive function, blood pressure, blood cholesterol, and the cardiovascular system. • Strive for 60 minutes each day. Factors Affecting Food Choices 1. Hunger: The Physiological need for food. The physical body sends signals indicating a need for food. 2. Satiety: The Physiological feedback mechanisms that terminate food intake. 3. Appetite: The Psychological desire for food. The brain sends signals indicating a desire for food because of sensory input like seeing, smelling, or thinking about food. Factors Affecting Food Choices 4. Personal Preferences: The food likes and dislikes of an individual. 5. Availability: Food supply, geographical area, climate, soil. 6. Economics: Social status and income. 7. Social Factors: Family, friends, holidays, celebrations, etc. 8. Cultural Traditions: Beliefs, values, customs. 9. Advertising: TV, radio, magazines, newspaper. 10. Other: Habits, feelings, knowledge, etc. 5 1/20/12 Summary • Diet is the collection of food consumed by an individual within a 24 hour period. • Food nourishes the body, it contains nutrients that can be essential, nonessential, caloric, or non-caloric. • Nutrition is the study of how food nourishes and affects body function throughout the day and health over several years. • The goal of eating should be to fuel and nourish the body optimally. Summary • It is important to consume a healthy diet in order to promote health and prevent chronic disease. • There are many factors affecting food choice. References for this presentation are the same as those for this topic found in module 1 of the textbook 6 1/20/12 An Introduction to Carbohydrates Presentation Overview Carbohydrates T-Talk 1.2 By Jennifer Turley and Joan Thompson © 2013 Cengage Carbohydrate (Carbs or CHO) • Composition: Carbohydrate is made of the elements carbon, hydrogen, and oxygen. • Organic Compound: Carbohydrate is organic because it contains carbon. It is a compound because it has more than one element in its structure. • The ratio of Carbohydrate is CxH2x0x. • 1 C6H1206 + 6O2 <=> 6C02 + 6H2O Categories of Carbohydrate • Composition • Energy Yield • Categories • Food Source • Dietary Recommendations • Alcohol Carbohydrate: Energy Yield • Provides 4 Calories/gram. • It is the most preferred fuel for the body. • It is high performance fuel. • It produces ATP at the fastest rate. Simple Sugars: Simple versus Complex 1 1/20/12 Disaccharides Monosaccharides α-Sucrose α-D-Glucose β-D-Fructose β-D-Galactose α-Maltose β -Lactose Common Names of Sugars – Glucose is blood sugar – Fructose is fruit sugar – Sucrose is table sugar – Lactose is milk sugar – Maltose is malt sugar Complex Carbohydrates Complex Carbohydrates Polysaccharides: Starch (digestible & caloric) – Alpha linked glucose molecules in starch can be broken apart by the enzyme alpha-amylase to produce energy. – The glucose units that are released are absorbed into the blood stream. Polysaccharides Polysaccharides: Fiber (indigestible & noncaloric) – Beta linked glucose molecules cannot be broken apart by human enzymes so no energy is produced. – The glucose units are not released and thus fiber is not absorbed. – Cellulose is the most common type of fiber. 2 1/20/12 Carbohydrate Food Sources Plant Carbohydrate Sources • Simple carbohydrates: Fruit, table sugar, sweets & sugar sweetened cereals. • Complex carbohydrates: Vegetables, starchy vegetables, grains, legumes, & whole grain cereals. • Grains, Cereals, & Legumes: Pasta, bread, cold/hot cereal, rice, oats, kidney beans, etc. • Fruits & Vegetables • Starchy Vegetables: Corn, potato, peas, acorn squash, etc. Animal Carbohydrate Food Sources How much carbohydrate do you need? The Acceptable Macronutrient Distribution Range (AMDR) is: • Milk (& milk products yogurt & cheese) contain lactose. • Honey contains glucose, fructose & small amounts of other sugars. • Animal foods usually provide mostly protein & fat. • Milk & milk products also provide protein & varying amounts of fat. ≤ 25% of Calories from sugars Alcohol: Carbohydrate & Drug How much fiber do you need? The dietary recommendation for fiber is 1.4 gram per 100 Calories consumed Alcohol: CH3CH2O • • • • • • • Provides 7 Calories/gram. Is a carbohydrate related substance. Lacks nutritional value. Is a CNS depressant. Is considered a drug. Is commonly ingested. One serving per day may reduce heart disease risk but increase cancer risk. 3 1/20/12 Carbohydrate Summary • Organic compounds categorized as: simple & complex. • They provide 4 Calories/gram; except fiber is non-caloric. • They are the preferred fuel of the body. • Consume 45-65% of Calories from carbohydrate; ≤ 25% Calories from added sugars; 1.4 grams fiber per 100 Calories consumed. • Found in plant foods, except animal sources of milk & honey. • Alcohol is a carbohydrate-like drug providing 7 Calories/gram References for this presentation are the same as those for this topic found in module 1 of the textbook 4 1/20/12 Overview Proteins T-Talk 1.3 By Jennifer Turley and Joan Thompson © 2013 Cengage Amino Acid Structure • Amino acids are the “building blocks” of protein • Amino acids and thus proteins contain nitrogen, carbon, oxygen & hydrogen. A few contain sulfur. • Proteins are organic compounds • Each of the 20 amino acids has a different variable side chain • Amino acids combine together to make a protein Categories of Amino Acid 9 Essential: The body cannot make. 1. 2. 3. 4. 5. 6. 7. 8. 9. Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine See your textbook appendix for chemical structures 11 Nonessential: The body can make from nitrogen & carbohydrate intermediates. 1. Alanine 2. Arginine 3. Asparagine 4. Aspartic acid 5. Cysteine 6. Glycine 7. Glutamic acid 8. Glutamine 9. Proline 10. Serine 11. Tyrosine • • • • • Amino Acids in Protein Amino Acid & Protein Categories Complementation Functions of Protein Dietary Recommendation Amino Acids • There are 20 known amino acids that make biological proteins. • Amino Acids are categorized as essential or nonessential. Protein Categories • Complete • High Biological Value • High Quality • Incomplete • Low Biological Value • Low Quality 1 Protein Classification • The protein quality classification is based on the proportions and the amounts of the essential amino acids present in the protein. Protein Complementation • Complementary Proteins: • Low quality protein sources can be combined in such a way that the essential amino acids that are limiting in one protein are supplied by another protein. • The combined proteins can provide all of the essential amino acids of a high quality protein source. Protein Complementation Protein Quality 1/20/12 • High Quality Proteins: • Low Quality Proteins: Lack one or more Contain all the essential essential amino acids, and amino acids, and are are low biological value high biological value proteins or incomplete proteins or complete proteins. proteins. • Incomplete Proteins are • Complete Proteins plant sources of proteins come from animal such as: vegetables, sources such as: milk, legumes (dried beans), yogurt, meats, eggs, nuts, seeds, tofu, and and cheese. grains. Protein Complementation Protein missing black and white amino acids Protein missing pink and purple amino acids All the essential amino acids are present by the protein combination Protein Complementation Wheat Barley Rye Oats Rice Quinoa Other grains Lentils Peanuts Soybeans Pinto beans Kidney beans Lima beans Other dried beans Walnuts Pecans Cashews Other tree nuts Sesame seeds Sunflower seeds Other seeds Broccoli Carrots Leafy greens Green beans Squash Tomatoes Other vegetables Combine any 2 food groups for complementation 2 1/20/12 Bread and Peanut Butter Protein Complementation Protein: Functions • 1st used for tissue repair & maintenance • Then used for energy, 4 Cals/gram Tortillas and Beans Rice and Vegetables Protein: Dietary Recommendations • Is based on body weight. • The adult DRI for protein is 0.8 grams of high quality dietary protein per kilogram body weight per day. • 10-35% of Calories should come from protein (this is the AMDR). Summary • Protein is made of 20 amino acids categorized as essential & nonessential. • Protein is categorized as complete & incomplete. • Complete proteins are animal proteins. • Incomplete proteins are plant proteins. Summary • Combining plant proteins so that all the essential amino acids are present is complementation. • The primary function of protein is tissue repair & maintenance. • When used for energy, protein provides 4 Cal/gm. • Adults need 0.8 gm/Kg body weight protein/day. Adults may consume 10-35% of Calorie from protein. References for this presentation are the same as those for this topic found in module 1 of the textbook 3 1/20/12 Lipids/Fats Overview Categories, Chemistry, Functions & Foods of: • Fat/Lipid • Triglycerides • Fatty Acids • Phospholipids • Sterols T-Talk 1.4 By Jennifer Turley and Joan Thompson © 2013 Cengage Lipids - Fats Triglycerides “Fats” Composition: Fats contain Carbon, Hydrogen, Oxygen • Lipids are organic compounds • Lipids are soluble in fat Categories of Lipids: 1. Triglycerides 2. Phospholipids 3. Sterols • Energy Yield: Fats provide 9 Calories/gram. – Fats are the only type of lipid that the body can convert to ATP or produce energy from. – Fats are the most Calorically Dense energy producing nutrient. Triglyceride Model Triglycerides “Fats” – Triglycerides (dietary fats) provide 9 Calories per gram while protein and carbohydrate provide 4 Calories per gram and alcohol provides 7 Calories per gram. Glycerol + • Caloric density: Refers to the Calories yielded per weight of the substance. 3 Fatty Acids = A Triglyceride 3 units of water are released 1 1/20/12 Actual Triglyceride Fatty Acids: Categories Dietary fats are defined by the composition of the fatty acids in the triglyceride. 1. Saturated fat food sources are comprised of mostly saturated fatty acids (SFAs). 2. Monounsaturated fat food sources are comprised mostly of monounsaturated fatty acids (MUFAs). 3. Polyunsaturated fat food sources are comprised mostly of polyunsaturated fatty acids (PUFAs). Fatty Acid: Examples Stearic Acid Oleic Acid Saturated Fatty Acids • Have 0 double bonds between the carbons. • Are found in animal products, hydrogenated vegetable fats, & tropical oils (palm & coconut oil). • Are solid at room temperature & unhealthy. Alpha-linolenic acid Chemistry of Stearic Acid, a SFA Monounsaturated fatty acids Chemistry of Oleic Acid, a MUFA • Have 1 double bond in the carbon chain • Are healthy • High levels are in olive oil, canola oil, almonds, & avocado • Become semisolid when refrigerated • Are liquid at room temperature Polyunsaturated fatty acids Chemistry of Alpha-Linolenic Acid, a PUFA • Have >1 double bond in the carbon chain. • Some are essential for the body. • Are found in plant oils like corn, cottonseed, safflower, and sunflower oil. • Are liquid at room temperature. • Too much can promote cancer. 2 1/20/12 Fat Food Sources Fatty Acid Composition of Common Fats • Oils, butter, cream, lard, margarine, dressings, cream cheese, olives, nuts & seeds are all examples of foods high in dietary fat. • Try to chose healthy fats from plant sources, like those shown on the right. Essential Fatty Acids • The body cannot make the essential fatty acids (EFAs). • Linoleic Acid & Alpha-Linolenic Acid. • These EFAs are found in plant oils & plant foods. • Deficiency characteristics develop when they are lacking in the diet. Essential Fatty Acids • The AMDR level for adults that will optimize health are: – 5-10% of Calories from Linoleic Acid – 0.6-1.2% of Calories from Alpha-linolenic Acid • Linoleic Acid is an omega 6 fatty acid. • Alpha-linolenic Acid is an omega 3 fatty acid. CH3 1 3 5 2 4 6 CH3 1 3 2 Essential Fatty Acids Created in food processing when PUFAs or MUFAs are partially hydrogenated. COOH COOH Linoleic Acid Alpha-Linolenic Acid Trans Fatty Acids 3 1/20/12 Functions of Fat • • • • • • Increases satiety value of a meal. Improves texture, flavor & aroma of food. Required for fat soluble vitamin absorption. Provides the body’s major energy stores. Cushions vital organs. Is an essential structural component of cell membranes. • Provides insulation. Phospholipids (lecithin) • Non-Energy Yield: 0 Calories per gram. Phospholipids are non-caloric lipid substances. • Sources: Lecithin is found in egg yolk and soy products and is the most common phospholipid consumed in the diet. Lecithin: A Phospholipid Fat: Dietary Recommendations • 20-35% of total dietary Calories should come from fat. This is the AMDR. <7% should come from SFA. Limit trans fatty acids. • All excess Calories consumed whether from carbohydrates, proteins, or fats are converted to fat & stored in fat cells. • Fat is the storage form of energy in mammals. Phospholipids (lecithin) Functions: 1. Phospholipids like lecithin are emulsifiers that allow water soluble & fat soluble substances to mix (like oil & vinegar). 2. Lecithin provides choline which is a component of the neurochemical acetylcholine. 3. Phospholipids are used to make cell membranes. Actual Structure of Lecithin 4 1/20/12 Cell Membrane Includes phospholipids, cholesterol, proteins. Sterols Cholesterol is the most popular dietary sterol Non-Energy Yield: Noncaloric, 0 Calories/ gram Sources of Cholesterol: 1. Exogenous: From outside the body. Cholesterol is made by animals. It is only found in animal foods & byproducts. 2. Endogenous: Made inside the human body. Exogenous Sources • Egg yolk provides ~275 mg each. • Organ meats & crustaceans such as crab, shrimp & lobster provide ~190 mg per 3 ounces. • Much smaller amounts are in the fat portions of animal meats & products like milk. Cholesterol is used to make … Endogenous Sources • Cholesterol is a very important molecule in the body. • Cholesterol is made inside the human body, primarily in the liver, from SFA. • Usually about 1 gram (1,000 milligrams) of cholesterol per day is produced in the body. • It is a very waxy substance. Cholesterol is used to make … • Myelin sheath that covers nerve cells. • Cell membranes. 5 1/20/12 Cholesterol Recommendation • Cholesterol can be deposited in the artery walls leading to plaque buildup & heart disease. • To maintain heart health, the dietary recommendation is to limit intake to < 300 mg/day. • To improve heart health, limit intake to < 200mg/day. Summary • Fat/Lipid is an organic compound. • Fat/Lipid is categorized as triglycerides, phospholipids, and sterols. • Triglycerides provide 9 Calories per gram. • Triglycerides contains fatty acids that are categorized as SFA, MUFA, & PUFA. • There are 2 EFAs that are PUFAs. • Triglycerides have many important functions. Summary • Consume 20-35% of Calories from fat & limit SFA to <7% of Calories. • Phospholipids like lecithin, emulsify and help make up cell membranes and acetylcholine. • Cholesterol is found in animal foods. It is not essential and can be made in the liver. It has many important functions in the body but intake should be limited to less than 300 mg/day. References for this presentation are the same as those for this topic found in module 1 of the textbook 6 Vitamins, Minerals, and Water T-Talk 1.5 Presentation Overview • Vitamins: Chemistry, functions & categories • Minerals: Chemistry, functions & categories • Water: Functions, intake & excretion By Jennifer Turley and Joan Thompson © 2013 Cengage The Vitamins • Some vitamins are essential. • Without an intake of, nutritional deficiencies occur. • Vitamins are organic compounds. • They contain the element carbon. • All vitamins are noncaloric. Functions of Vitamins • In cell chemistry or metabolism. The Vitamins • All vitamins are needed in tiny amounts for cell metabolism • microgram (µg, mcg, ug) or • milligram (mg) amounts As compared to gram amounts for carbohydrates, proteins and fats Enzymes & Cofactors in Metabolism • Vitamins & minerals can function as specific cofactors for specific enzymes. • Enzymes are protein based molecules that catalyze chemical reactions (drive metabolism). • Many enzymes require a partner called a cofactor or coenzyme to function. Examples: The vitamin folate is a cofactor for the enzyme homocysteine transmethylase. The mineral selenium is a cofactor for the enzyme glutathione peroxidase. 1 Categories of Vitamins Fat vs Water Soluble Categories of Vitamins Fat vs Water Soluble The Water Soluble Vitamins Vitamin A Vitamin E Vitamin D Vitamin K Chemical structures are in appendix A Vitamins • Other compounds have vitamin activity in animals, but deficiencies have not been shown in humans. • The aforementioned vitamins are essential in human nutrition. Chemical structures are in appendix A Minerals • Some minerals are essential. • Without an intake of, nutritional deficiencies occur. • All minerals are elements. • All minerals are inorganic substances. » this is because minerals are unique elements and are not compounds containing carbon. Minerals • All minerals are non-caloric • All minerals are needed in tiny amounts for cellular metabolism and structure – Microgram (µg) – Milligram (mg) amounts As compared to gram amounts for carbohydrates, proteins, and fats The Periodic Table of Elements • Shows all the elements that are naturally found in the earth. • Each element has unique physical properties such as melting point, crystalline structure, boiling point, and molecular weight. • Some of the elements naturally found in earth are essential for the human body to function and are called minerals. 2 Periodic Table of the Elements Functions of Minerals Nutritional Application for Essential Minerals • The majority of minerals in the human body play a structural role. • Structural such as calcium in bone structure and as integral components of proteins such as iron & hemoglobin or iodine & thyroxin. • Also as cofactors of enzymes in metabolism. Major Minerals: Calcium (Ca), Magnesium (Mg), Phosphorus (P), Sodium (Na), Potassium (K), Chloride (Cl), Sulfur (S) Trace Minerals: Iron (Fe), Zinc (Zn), Iodine (I), Selenium (Se), Chromium (Cr), Molybdenum (Mo), Copper (Cu), Manganese (Mn), Fluoride (F), Cobalt (Co). pH Scale Water Follows Electrolytes Water & Body fluid regulation by the electrolytes: Sodium, Potassium, Chloride - O-- O- H+ H+ The Chemistry of Buffers The bicarbonate/carbonic acid buffer system starts with sodium bicarbonate dissociated in water: + 14 13 12 11 10 9 8 7 6 5 4 3 2 1 0 Lye 8 Ammonia Baking Soda Pancreatic Juice Blood Water Urine 7.45 Normal 7.35 Coffee Orange Juice Vinegar Lemon Juice Stomach Acid Death Alkalosis Acidosis 7 Death Battery Acid H+ H+ H+ O- - Neutral Acidic H+ O- H+ H+ H+ H+ O--H+ + H + H O- + O- - Some minerals help maintain acid-base balance H+ H+ + O - -H H+ K+ O- - H+ O--H+ H + -H O H+ O--H+ + H+ H O- - H+ O-- H+ H+ O H+ O H+ H+ O- - + + H -- H H+ H+ O--H+ Cl- H+ H+ + O - -H O- - H+ H+ O- - Na+ H+ H+ O- - H+ H+ H+ O- - Basic Cl- O- - H+ H+ O- - K+ + + H - Na+ H H+ H+ O- - - The Chemistry of Buffers The bicarbonate combines with the hydrogen to yield carbonic acid: + - When acid such as hydrochloric acid is added: - + Being unstable, carbonic acid releases carbon dioxide, which is expelled in the breath. Water remains. The sodium & chloride electrically balance each other: + - 3 Categories of Minerals • There are 17 minerals essential for proper growth & function of the human body. • Minerals are categorized as Major & Trace. • The category is based on the amount of mineral present in the human body. Major Minerals • Found in the adult reference male body in quantities greater than 5 grams. • Bone: Calcium (Ca), Phosphorus (P), Magnesium (Mg) • Water: Sodium (Na), Chloride (Cl), Potassium (K) • Lean Body Mass (LBM): Sulfur (S) Trace Minerals • Found in the adult reference male body in quantities less than or equal to 5 grams • Include: Iron (Fe), Zinc (Zn), Iodine (I), Selenium (Se), Chromium (Cr), Molybdenum (Mo), Copper (Cu), Manganese (Mn), Fluoride (F), and Cobalt (Co) Major Minerals need >100 mg/day Major and Trace Minerals Trace Minerals need >100 mg/day 4 Water Other Minerals • Other minerals are found in the human body but are not recognized as essential. For example: » Nickel is a structural requirement for some metalloenzymes. » Boron has recently been shown to function in calcium metabolism. » Silicon, tin, vanadium and cadmium are found in the human body but no metabolic role has been identified. H 20 • Non-Energy Yield: Water provides 0 Calories/gram. ! • Functions: Water is the medium for metabolism & nutrient transport. • It is the fluid of life. • Without water intake, dysfunction to death will occur faster than the limitation of any other of the essential nutrients in human nutrition. Inorganic Compound Water: Water: Excretion Recommended Intake • There is no “one-size-fits-all” water intake recommend. – Needs vary depending on activity & environmental conditions. • For water balance: H 20 Inorganic Compound – Consume 1 ml water/Calorie expended. – This is not an optimal level of water intake. • DRI for water for those >19 years: – Men: 3.7 L/day (approx. 15 cups) – Women: 2.7 L/day (approx. 11 cups) Water H 20 Inorganic Compound • Thirst mechanisms do not provide motivation to drink until an individual is 2% dehydrated. • At this point, the function of the cardiovascular system is decreased. • Thus, individuals need to learn to drink when they are not thirsty. H 20 Inorganic Compound • Most body waste is excreted in the urine. • Kidneys excrete more efficiently into dilute urine. • Drinking fluid promotes the excretion of toxic metabolic waste products. • Strive to consume enough fluids to produce clear urine every fewhours. Summary • The Non-Caloric nutrients are vitamins, minerals and water. • Vitamins & minerals are micronutrients. • Vitamins are categorized as fat & water soluble. • Minerals are categorized as major & trace. • Water is the fluid of life. References for this presentation are the same as those for this topic found in module 1 of the textbook 5