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Nutrition
8th Grade
Objective 1.2
1
Objective 1.2

2
Summarize the benefits of consuming
adequate amounts of vitamins A, E, and C,
magnesium, calcium, iron, fiber, folic acid,
and water in a variety of foods.
Vitamins and Minerals
3
The Nature of Vitamins



4
Vitamins are organic (carbon) compounds
needed for normal function, growth and
maintenance.
Vitamins are cofactors, they don’t do
anything by themselves.
They are not a source of calories.
Vitamin Requirements

Daily Values (DV): standard nutrient intake values
developed by FDA
– Disease prevention
– Best met through a consumption of a wide
variety of foods
Dietary Supplements
$6 Billion Market




They are classified as “Nutritional Supplements” They are not foods,
and not drugs.*
Supplements are “Product intended to supplement the diet and
contains vitamins, minerals, botanicals, amino acids, and their
extracts.”
NOT consumed as a food replacement
Loosely regulated, “not evaluated by FDA”
“drug” is used to
“prevent, treat or cure” disease.
By definition a
These terms cannot be used with supplements.
Use of some supplements is backed by
scientific data.
Fat Soluble Vitamins
7

A – orange, helps vision, antioxidant- used as color
and antioxidant

D – we make it with sunlight, deficiency causes
rickets, in milk, regulates Calcium:Potassium ratios

E – antioxidants, role in preventing stroke, cancer,
heart disease- used as antioxidant

K – contributes to blood clotting factor
Make Foldable

8
Take out 4 pieces of blank paper.
Vitamins
9
Type
Functions
Food Source
Vitamin A
•Helps eyes adjust to
darkness
•Helps keep skin
healthy
•Protects linings of
nose, mouth, throat,
and other organs from
infection
Dark green vegetables,
deep yellow vegetables
and fruits, eggs, whole
milk, fortified low-fat
milk
Vitamin D
Works wit calcium to
build strong bones and
teeth
Fortified milk, fish-liver
oil. SUNSHINE
VITAMIN!!!!
Vitamins
10
Type
Functions
Food Source
Vitamin E
Keeps oxygen from
destroying other
nutrients and cell
membranes
Vegetable oil, salad
dressing, margarine,
grains, fruits, some
vegetables.
Vitamin K
Helps blood clot
Green leafy
vegetables, egg yolk
Water Soluble Vitamins


11
Relatively cheap to
add to food
Only Vitamin C is
used for its
functionality
Vitamin C




12
Ascorbic acid
Very inexpensive to add to food, marketing
tool. Antioxidant
Deficiency leads to bleeding gums,
hemorrhages
High in citrus fruits, limes, (Limeys)
Vitamin C - Scurvy
13
Minerals
Type
Functions
Food Source
Calcium
•Helps build strong
healthy teeth and
bones.
•Helps the heart beat
properly
•Helps muscles move
•Helps keep soft
tissue and nerves
healthy
•Helps blood clot
Milk, cheese, yogurt,
green leafy
vegetables, fish with
edible bones.
14
Calcium

Osteoporosis – a pediatric
disease with geriatric
consequences
National Osteoporosis
Foundation www.nof.org
15
Minerals
Type
Functions
Food Source
Phosphorus
•Important in the
production and
maintenance of teeth
and bone.
•Strengthens cell
walls.
Sunflower seeds,
parmesan cheese,
roasted soybeans,
bacon
Potassium
•Regulates heart
function
•Reduces blood
pressure
Bananas, spinach,
baked potatoes with
skin, yogurt, salmon,
avacados
16
Minerals
17
Type
Function
Food Source
Magnesium
•Helps muscles
contract
•Helps produce energy
•Helps regulate many
body functions
Nuts, peanut butter,
edible seeds, dry
beans and peas,
whole-grain breads
and cereals, milk, fish,
green leafy vegetables,
bananas
Iron
•Helps blood carry
oxygen
•Helps cells use
oxygen
Meat, liver, eggs, dry
beans, dried fruits,
whole-grains and
enriched breads and
cereals, spinach
Fortification vs Enrichment

Fortification - restores lost
nutrients due to processing
Enrichment – adds nutritional value to
meet a specific standard

Old London
Restaurant Style Croutons. Seasoned
Sourdough.
Enriched Bread,
[Enriched Flour
(Flour,
Niacin,
Ferrous Sulfate,
Thiamin Mononitrate,
Riboflavin,
Folic Acid),
Water,
Yeast,
Sugar,
Salt,
Partially Hydrogenated Soybean Oil ,
Vinegar,
Ascorbic Acid]
Bean Oil with BHT added as a Dextrin