Nutrition_and_Diet_Therapy 6th.ppt

8/13/2019 Nutrition_and_Diet_Therapy 6th.ppt

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GIZI DAN TERAPI DIET

VITAMIN, MINERAL DAN

AIR


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The Nature of Vitamins

Vitamins are organic (carbon) compounds

needed for normal function, growth and

maintenance. Vitamins are cofactors, they dont do anything

by themselves.

They are not a source of calories.


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Organic cofactorswhat is a cofactor?

Water analogy, scissor analogy

Physiological rolespecific metabolic

function

Prevents diseaseunlike supplements

which may promote some thing or havegeneral metabolic effect

(ex. Omega 3s, fibers)

Natural = Synthetic (except Vitamin E)


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Nutritional Value lost by:

Light

Heat

Oxidation

Bacteria

Enzymes

Insects (Nutritional value of baby

foodmust be assured.)

Effect of packaging on

nutrient loss in milk.


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Food processing can

preserve nutrients.


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Vitamins

Certain vitamins and minerals are needed

for the body to function.

13 vitamins

22 minerals

Two types of vitaminsWater-soluble

Fat-soluble


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Fat-Soluble vitamins

Vitamin A, D, E and K

Excess is stored in the liver and in body fat

It is possible to build up to a toxic level


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Vitamin A

Lots of double bonds, good anti-

oxidant


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Vitamin A (Retinol)

Beta-carotene is converted into vitamin A

Vitamin A:

Promotes good vision

Promotes healthy skin

Helps with growth and maintenance of bones,

teeth, and cell structure


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Too much vitamin A

May turn your skin orange

May cause fatigue, weakness, severe

headache, blurred vision, hair loss and joint

pain.

Toxicity:

May cause severe liver or brain damage

Birth defects


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Too little vitamin A

May cause night blindness

Lowered immune system


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Foods rich in vitamin A

Foods

Only animal products

Liver

Eggs Milk, butter and

cheese

Carotenoids

Orange/Yellow fruits

and vegetables

Cantaloupes (belewa),

carrots, sweet

potatoes, winter

squash (labu)

Leafy green

vegetables Spinach, broccoli
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Vitamin DThe Sunshine

Vitamin Essential for building and maintaining

bones and teeth

Responsible for absorption and utilization

of calcium

Other health benefits:

May boost immune system

May also help decrease certain cancers


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Too little vitamin D

Vitamin D deficiency has been in the news

a lot lately.

Deficiency may occur from:

Inadequate diet

Vegetarianism, lactose intolerance, milk allergy

Body unable to absorb needed vitamin DLimited exposure to sunlight


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Vitamin D Deficiency

May lead to osteomalacia and/or

osteoporosis


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Vitamin D

Rickets can be caused by lack of

sunlight, but also from insufficient

calcium. Vitamin D linked to calciumabsorption.


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Getting vitamin D

Sun exposure for 10 minutes a day

Foods:

Fortified milk

Tuna

Salmon

May need a supplement

Check with doctor first though


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Vitamin E

Important to red blood cells, muscles andother tissues

Deficiency is rare

Toxicity is rare

But Vitamin E acts as a blood thinner

(pengencer)

Foods:Vegetable oils, salad dressings, whole grain

cereals, green leafy vegetables, nuts, seeds,

peanut butter and wheat germ.


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Vitamin K

Important for blood clotting

Also has a role for bone health

Mostly made in the intestines

Foods:

Turnip greens (lobak), cauliflower (kembang

kol), spinach, liver, broccoli, kale (sayur hijau)and cabbage (kubis).


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Thiamin or B-1

Helps to convert carbohydrates to energy

Deficiency:

Fatigue, nausea, depression, nerve damage

Foods:

Beef, liver, peas , seeds, legumes, whole-grain

products, and oatmeal


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Riboflavin or B-2

Key to metabolism and red blood cells

Deficiency:

Dry, scaly skin (kulit bersisik)

Foods:

Milk, yogurt, cheese, whole-grain breads, green

leafy vegetables, meat, and eggs


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Niacin or B-3

Also involved with energy production

Also helps with skin, nerves and digestive

system

Deficiency:

Rare but causes: diarrhea, dermatitis, dementia

and death

Foods:

Meat, poultry, liver, eggs, brown rice, baked

potatoes, fish, milk, and whole-grain foods


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Niacin (B3)

Energy metabolism

DiseasepellagraThe Four Ds

Dermatitis

Diarrhea

Dementia

Death


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Pyridoxine or B-6

Involved in chemical reactions of proteins

and amino acids

Deficiency:

Skin changes, dementia, nervous system

disorders and anemia

Foods:Lean meats, fish, legumes, green leafy

vegetables, raisins (kismis), corn, bananas,

mangos


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Cobalamin or B-12

Helps with nervous system, red blood cells

and DNA synthesis

Deficiency:

Nervous system disorders and pernicious

anemia

Foods:

Only found in animal products

Meat, fish, poultry, eggs, milk products and clams


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Folic acid (Folacin, Folate)

Key role in red blood cell formation and

cell division

Deficiency:

Anemia, digestive disorders

Foods:

Leafy, dark green vegetables

Also found in liver, beans, peas, asparagus,

oranges, avocados


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Pantothenic Acid and Biotin

Help with metabolism and formation of

some hormones

Deficiencies are rare

Foods:

Almost any food, plant-based or animal-based


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Vitamin C

Important to bone health, blood vessel health,cell structure and absorption of iron

Deficiency: Rare

Too much vitamin C

Foods:

Melons, berries, tomatoes, potatoes, broccoli,fortified juices, kiwi, mangos, yellow peppers andcitrus fruits


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Vitamin C - Scurvy
http://www.pathguy.com/lectures/nutr.htmhttp://www.ok1318.pe.kr/data/vitamin1.htm


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Minerals

Percent of Body weight

Calcium 2%

Phosphorus 1% Potassium 0.3%

Sulfur 0.2%

Sodium 0.1%

Chloride 0.1%

Magnesium 0.05%

Iron 0.04%
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Minerals

22 minerals are needed by the body

Two categories:

Major

Include calcium, chloride, magnesium, phosphorus,

potassium, sodium, and sulfur

Trace

Include iron, zinc, iodine, selenium, copper,

manganese, fluoride, chromium, molybdenum,

arsenic, nickel, silicon, boron and cobalt


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Sodium

What does sodium do for you?

Helps maintain fluid balance

Helps transmit nerve impulses

Influences contraction and relaxation of

muscles


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Sodium & Health

Too much sodium

Causes high blood pressure

May lead to fluid retention


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Where are you getting sodium?

www.mayoclinic.com


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Sodium & Food

On food labels:

Monosodium glutamate (MSG)

Baking soda

Baking powder

Disodium phosphate

Sodium alginateSodium nitrate or nitrite


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Reducing sodium in your diet

Eat more fresh foods

Eat less processed foods

Look for low-sodium products

Limit the salt you add to foods

Experiment with other seasonings

Use salt substitutes with caution


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Calcium

The most abundant mineral in your body

99% is stored in the bones

Known for bone health

How much do you need?

Males 19-50 years old: 1,000 mg / day

Females 19-50 years old: 1,000 mg / day


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Calcium & Foods

Dairy products, fortified juices, sardinesFood Calcium

Yogurt, plain (low-fat)Yogurt, flavored (low-fat)

1 cup - 415 mg1 cup345 mg

Milk, skim

Milk, 1-2%

1 cup302 mg

1 cup300 mg

Ice cream cup88 mg

Broccoli, cooked cup68 mg

Salmon, canned 3 oz165 mg

Fortified orange juice 8 oz300 mg


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Calcium


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Soda is the devils drink

Extra calories

Poor nutrientdensity

Interferes with

calcification Replaces more

nutritious drinks


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Iron

Iron deficiency is the most widespread

vitamin or mineral deficiency in the world.

70% of your bodys iron is in your hemoglobin

Too little iron = too little oxygen


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Iron supplements

Check with your doctor first.

High risk groups:

Strict vegetarians

Those who do not eat a balanced diet

Those who are over 60

Smokers and those who regularly drink alcohol Chronic dieters

Those who suffer from food allergies, intolerances


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Fortification vs Enrichment Fortification - restores lost

nutrients due to processing

Enrichmentadds nutritional value to

meet a specific standardOld London

Restaurant Style Croutons. SeasonedSourdough.

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


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Enriched Uranium


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Water


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Water

Essential for life

It is possible to live without food than without

water. Water makes up about 45-75% of your body

weight


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Why is water important?

Aids with transport

Mechanical functions

Helps to break substances down

Helps to maintain body temperature/pH


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How much water do you need?

Adequate intake:

Ideally 80% of water should coming fromdrinking fluids.

20% of water intake should come from food


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4. free-radicalsharmful by-product

excreted when cells burn oxygen to produce

energy. 5. hypertensionhigh-blood pressure

linked to high salt intake.

6. iron-deficiency anemialack of enoughiron in the body, resulting in fatigue,

weakness, and shortness of breath.


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7. major mineralsmacrominerals withspecial duties in the body; calcium,

phosphorus, magnesium, sodium, chloride,and potassium.

8. osteomalaciaa disease caused by alack of vitamin D in adults.

9. osteoporosiscondition caused bycalcium deficiency; bones become porous,weak, fragile.


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10. picaCondition linked to irondeficiency; causes unusual appetite for ice,

clay (tanah liat), and other nonfood items. 11. toxicityexcessive amount ofsubstance that reacts as poison in the body.

12. trace mineralsminerals needed inonly small amounts but serving vital bodyfunctions.


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13. water-soluble vitaminsvitamins

dissolve in water and pass easily into the

bloodstream during digestion.


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Answer the following questions:

1. Why are vitamins and minerals called

micronutrients?

They are needed in smaller amounts than

other nutrients.


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2. Why are some vitamins

considered to be antioxidants?

They protect body cells and the immune

system by either transforming harmful freeradicals into less damaging compounds or

repairing damaged cells.


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3. Compare water-soluble and fat-

soluble vitamins. Water-soluble vitamins dissolve in water

and are carried in the bloodstream; they are

not stored, and excess amounts areeliminated with waste products. Fat-soluble

vitamins are absorbed and transported by

fat; excess amounts are stored by the bodyfor later use.


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4. What does vitamin C do for you?

Helps maintain healthy capillaries, bones,skin, and teeth. Helps your body heal

wounds and resist infections. Aids in the

absorption of iron and works as an

antioxidant. Plays a role in caring for

collagen that gives structure to bones,

cartilage, muscle, and blood vessels.

5 O f il d ilk i ll l


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5. One family stored milk in small, clear

containers. What do you think of this

practice?

Not good because light through the

containers will destroy riboflavin in themilk.


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6. What function in the body do riboflavin,

niacin, vitamin B6, vitamin B12, vitamin B5,

and biotin have in common? They are all involved in using

carbohydrates, proteins, and fats.


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7. Why is folate a very important

vitamin?

It helps the body use proteins, builds red

blood cells, and forms genetic material. Itprevents birth defects that damage the brain

and spinal cord.


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8. What can occur with vitamin A

deficiency? Rough, scaly skin and infections in the

respiratory tract and other areas of the body;

causes night blindness and total blindness inmany children in developing countries.


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10. What are two ways to get

vitamin D? Through exposure to sunlight and in

fortified milk.

11 Wh d k d t ti l


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11. Why do cooks need to pay particular

attention to the ways that foods are

prepared?

Some cooking techniques can destroy

certain vitamins.


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12. Compare major and trace

minerals. The amount of trace minerals the body

needs is much smaller than the amount of

major minerals needed.


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13. Why do teens need to think

about osteoporosis? Bone mass builds u p during childhood, the

teen years, and young adulthood, so care

taken to consume calcium during early lifecan prevent the disease from developing

later.


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14. Why are sodium, chloride, and

potassium called electrolyte minerals?

They form chemical particles called

electrolytes, which attract fluids. Cells

move electrolytes through cell walls asneeded to balance fluids and keep cells from

collapsing or bursting.


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15. What can help reduce

hypertension? Lowering intake of table salt.


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16. What are some signs of iron-

deficiency anemia? Being tired, weak, short of breath, pale, and

cold.

17 O t h d i t th i t th t


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17. One teen chewed on ice to the point that

her friends noticed and commented on the

frequency. What might be wrong?

She might have pica, an unusual appetite for

ice, clay, or other nonfood items, indicatingan iron deficiency.


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18. Why is fluoride needed in the

diet? To prevent tooth decay and strengthen

bones.

19 What do you think about the trend to


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19. What do you think about the trend to

fortify many food products with vitamins

and minerals?

Might help some people, but also has the

potential to cause toxic excesses


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How does your diet rate?


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Balanced Diet = Good Health


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WASSALAM

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Nutrition_and_Diet_Therapy 6th.ppt