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Key Concepts and Facts Minerals are single atoms that cannot be created or destroyed by any ordinary means Minerals are components of body structures and play key roles in the regulation of body processes Deficiency diseases occur when too little of 1 or more of the 15 essential minerals is provided; overdoses occur when too much is provided Inadequate intakes associated with chronic disorders like osteoporosis, iron deficiency, and hypertension What are Minerals? Minerals are elements the body needs in varying amounts Minerals needed in amounts of 0.1g or more each day are called MACRONUTRIENTS or MAJOR MINERALS Sodium Calcium Phosphorus Chloride Potassium Sulfur Magnesium What are Minerals? Minerals the body needs in amounts of 0.01g or less each day are known as MICRONUTRIENTS or TRACE MINERALS Iron Zinc Iodine Copper Manganese Fluorine . . . and others Sodium Sodium is found in the body as positive sodium ions. Sodium helps maintain the balance that allows water to flow freely in and out of cells. Salt is the primary source of sodium. We only need 1 teaspoon per day at maximum: about 2.5 grams Sodium and Water Balance Consumption of a salty meal or snack Makes you thirsty to dilute the salt Makes you excrete the salt (and water) Makes you thirsty to replace lost water Sodium Excess Excessive amounts of sodium can be problem to those with high blood pressure or heart disease. Excessive amounts can LEAD to these problems, too! Sodium and Food Processing Examples of how processing increases the sodium content of foods’ sodium values are for a 3-ounce serving of each food shown Label Watch Not all processed foods with added sodium taste salty Increasingly, low-salt processed foods are entering the market and can be easily identified by the “low-salt” message on the label To be considered low-sodium, foods must contain 140 milligrams or less of sodium per serving Calcium Calcium is important to the body’s structure. Calcium is needed to build and maintain strong teeth and bones; it also circulates in the body and maintains cell membranes. Calcium ensures proper muscle action, regular heart- beat and blood clotting. High levels of calcium is found in milk Too Little Calcium Only 14% of girls and 36% of boys between 12 and 19 consume recommended calcium Calcium is also important to growing children and women throughout their life. Low calcium intake during growing years increases probability of fractures and osteoporosis Deficiency of Calcium A lack of calcium can cause osteoporosis. (left) Electron micrograph of healthy bone (right) Electron micrograph of bone affected by osteoporosis Osteoporosis 44 million adults in the United States have osteoporosis. 1.5 million suffer broken bones each year due to the disease Osteoporosis increases with age Much osteoporosis can be prevented Build dense bones during childhood and keep bones dense as you age How NOT TO lose Vitamins and Minerals Enzymatic Browning When fruits are cut or bruised oxygen enters the damaged tissues so browning occurs. The brown compounds that are produced are called melanins. Although unappetizing, they are safe to consume. Fruits that are susceptible to enzymatic browning include apples, pears, bananas, avocados and others. Prevention of enzymatic browning To prevent enzymatic browning, the enzyme may be denatured by: blanching inhibited by adding acid to reduce the pH. addition of either lemon or lime juice, with an average pH of 2.3 and 2.2 respectively, is a good method of preventing browning Fruits may be protected from exposure to oxygen by covering them with syrup Blanching and Such Products such as Fruit Fresh, which contain vitamin C in dried form, also prevent the browning reaction; they are available in the grocery store. Fruits (and vegetables) that are to be frozen are usually blanched first; that is, they are briefly placed in boiling water. The short heat treatment is sufficient to inactivate the enzyme and prevent browning from occurring during frozen storage. Preparation of Fruits Fruit is often served raw because the texture is usually more desirable than that of cooked fruit. Heating causes several changes in fruits. They soften, due to softening of pectin Normally, the cell membrane allows water to pas through it, but not solutes such as sugars or minerals. The water moves from a low concentration of solutes to a higher one, until the solution concentration is equal on both sides of the membrane. This is known as osmosis. If sugar is sprinkled on fruit such as strawberries, water will move out of the cells to the surface, where the solute concentration is higher, and sugar syrup will develop around the fruit. Heating destroys the membrane’s ability to prevent loss or uptake of solutes through the cell wall. Solutes can then freely pass across the membrane until solute concentrations are equal on both sides. This is termed diffusion. This principle must be taken into consideration when cooking fruit. If sugar is added to the fruit before it is cooked, it will help to retain its shape and firmness during cooking (especially if the fruit is not stirred), because the sugar enters the cells as the water leaves. Depending on the sugar concentration, the fruit may actually shrink. On the other hand, if fruit is cooked without sugar, the water moves into the cells and sugar moves out; this causes the fruit to swell and disintegrate. This is desirable if making a fruit sauce; if sugar is needed for flavor, it is best to add it at the end of the cooking period in this case. Nutrient Content Fresh vegetables are naturally low in calories, cholesterol, sodium and fat, and are good sources of fiber, vitamins, minerals and phytochemicals. Phytochemicals are non-nutritive compounds found in plants that possess health-protective benefits. The cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower, kale, etc.), as well as strawberries, pineapples and green peppers, contain phytochemicals that appear to inhibit cancer in laboratory animals. Tomatoes contain lycopene, which has also been identified as a phytochemical. A: Fruits- Enzymatic Oxidative Browning To observe the effects of various treatments on development of browning on the cut surface of apples. To explain the mechanism by which various treatments inhibit oxidative browning. To compare browning tendencies of the selected foods. B: Vegetable- Effects of Cooking Treatments on Vegetable Pigments To observe the effects of cooking time on plant pigments. To observe the effects of acid and alkali on plant pigments.