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1/20/12
1
Nutrition Basics and Terminology
T-Talk 1.1 By Jennifer Turley and Joan Thompson
© 2013 Cengage
Presentation Overview
1. Terminology 2. Introduction Nutrients & Calories 3. Characteristics of a sound diet 4. Results of a sound diet 5. Health & Malnutrition 6. Factors affecting longevity & food
choices
Terminology
Diet: The kind and amount of food consumed each day.
Food: Anything that nourishes the body.
Nourish: To keep alive.
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.
• 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.
Terminology Molecules to Cells to Organisms in
the Order of Life
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Overview of the Nutrients
Nutrient Oxygen Carbon Hydrogen Nitrogen Minerals
Water X X
Carbohydrate X X X
Fat X X X
Protein X X X X
Vitamins X X X X*
Minerals X
* Some B vitamins contain Nitrogen
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
• 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”).
Terminology Energy Producing Nutrients
* Fiber is a non-caloric carbohydrate
The Kilocalorie (Calorie)
§ How do we apply this definition to the energy applied to food?
§ By using a Bomb Calorimeter.
Bomb Calorimeter
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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
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 Non-caloric Nutrients
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
The Goal of Eating
• 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.
Terminology Nutrient Density
Values shown are % DRI for a
moderately active adult woman
1 Large Potato vs 1 Small Order Fast Food Fries, both 210 Calories
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Nutrient Density 1 cup plain yogurt vs ½ cup vanilla ice cream, both 130 Calories Nutrient Density
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.
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).
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.
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.
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Leading Causes of Death
Diet Related
Non-Diet Related
Alcohol Related
Dea
ths
per 1
00,0
00
Factors Affecting Longevity
2. Exercise (physical activity) • 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 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 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 Hunger, Appetite and Satiety
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.
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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
1/20/12
1
Carbohydrates T-Talk 1.2
© 2013 Cengage
By Jennifer Turley and Joan Thompson
An Introduction to Carbohydrates Presentation Overview
• Composition • Energy Yield • Categories • Food Source • Dietary Recommendations • Alcohol
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
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.
Categories of Carbohydrate
Simple versus
Complex
Simple Sugars:
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Monosaccharides
α-D-Glucose β-D-Fructose β-D-Galactose
Disaccharides
α-Sucrose
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
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.
Complex Carbohydrates
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.
Polysaccharides
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Carbohydrate Food Sources
• Grains, Cereals, & Legumes: Pasta, bread, cold/hot cereal, rice, oats, kidney beans, etc.
• Fruits & Vegetables • Starchy Vegetables: Corn,
potato, peas, acorn squash, etc.
Plant Carbohydrate Sources
• Simple carbohydrates: Fruit, table sugar, sweets & sugar sweetened cereals.
• Complex carbohydrates: Vegetables, starchy vegetables, grains, legumes, & whole grain cereals.
Animal Carbohydrate Food Sources
• 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.
How much carbohydrate do you need?
The Acceptable Macronutrient Distribution Range (AMDR) is:
≤ 25% of Calories from sugars
How much fiber do you need?
The dietary recommendation for fiber is 1.4 gram per 100 Calories consumed
Alcohol: Carbohydrate & Drug
• 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.
Alcohol: CH3CH2O
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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
1/20/12
1
Proteins T-Talk 1.3
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Overview • Amino Acids in Protein • Amino Acid & Protein Categories • Complementation • Functions of Protein • Dietary Recommendation
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
Amino Acids
• There are 20 known amino acids that make biological proteins.
• Amino Acids are categorized as essential or nonessential.
Categories of Amino Acid 9 Essential: The body
cannot make. 1. Histidine 2. Isoleucine 3. Leucine 4. Lysine 5. Methionine 6. Phenylalanine 7. Threonine 8. Tryptophan 9. Valine
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 See your textbook appendix
for chemical structures
Protein Categories • Complete • High Biological
Value • High Quality
• Incomplete • Low Biological
Value • Low Quality
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Protein Classification
• The protein quality classification is based on the proportions and the amounts of the essential amino acids present in the protein. Pr
otei
n Q
ualit
y • High Quality Proteins: Contain all the essential amino acids, and are high biological value proteins or complete proteins.
• Complete Proteins come from animal sources such as: milk, yogurt, meats, eggs, and cheese.
• Low Quality Proteins: Lack one or more essential amino acids, and are low biological value proteins or incomplete proteins.
• Incomplete Proteins are plant sources of proteins such as: vegetables, legumes (dried beans), nuts, seeds, tofu, and grains.
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 missing black and white amino acids
All the essential amino acids are present by the protein combination
Protein missing pink and purple amino acids
Protein Complementation
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
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Protein Complementation
Bread and Peanut Butter
Tortillas and Beans
Rice and Vegetables
Protein: Functions
• 1st used for tissue repair & maintenance
• Then used for energy, 4 Cals/gram
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
1/20/12
1
Lipids/Fats
T-Talk 1.4 By Jennifer Turley and Joan Thompson
© 2013 Cengage
Overview Categories, Chemistry, Functions & Foods of:
• Fat/Lipid • Triglycerides • Fatty Acids • Phospholipids • Sterols
Composition: Fats contain Carbon, Hydrogen, Oxygen
• Lipids are organic compounds • Lipids are soluble in fat Categories of Lipids:
1. Triglycerides 2. Phospholipids 3. Sterols
Lipids - Fats Triglycerides “Fats” • 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.
Triglycerides “Fats” • Caloric density: Refers to the
Calories yielded per weight of the substance. – Triglycerides (dietary fats) provide 9
Calories per gram while protein and carbohydrate provide 4 Calories per gram and alcohol provides 7 Calories per gram.
Triglyceride Model Glycerol +
3 Fatty Acids = A Triglyceride
3 units of water are released
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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
Alpha-linolenic 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.
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.
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3
Fat Food Sources • 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.
Fatty Acid Composition of Common Fats
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.
Alpha-Linolenic Acid
COOH CH3 1
2 3
Linoleic Acid 3 COOH
CH3 1
2 4 5
6
Essential Fatty Acids Trans Fatty Acids Created in food
processing when PUFAs or MUFAs are partially hydrogenated.
1/20/12
4
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.
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)
• 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.
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.
Lecithin: A Phospholipid Actual
Structure of Lecithin
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5
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.
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 … Cholesterol is used to make …
• Myelin sheath that covers nerve cells. • Cell membranes.
1/20/12
6
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
1
Vitamins, Minerals, and Water
T-Talk 1.5 By Jennifer Turley and Joan Thompson
© 2013 Cengage
Presentation Overview • Vitamins: Chemistry, functions & categories
• Minerals: Chemistry, functions & categories
• Water: Functions, intake & excretion
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 non-
caloric.
The Vitamins • All vitamins are needed in tiny
amounts for cell metabolism
• microgram (µg, mcg, ug) or
As compared to gram amounts for carbohydrates, proteins and fats
• milligram (mg) amounts
Functions of Vitamins • In cell chemistry or metabolism.
• Enzymes are protein based molecules that catalyze chemical reactions (drive metabolism).
• Many enzymes require a partner called a cofactor or coenzyme to function.
• Vitamins & minerals can function as specific cofactors for specific enzymes.
Enzymes & Cofactors in Metabolism
Examples: The vitamin folate is a cofactor for the enzyme homocysteine transmethylase. The mineral selenium is a cofactor for the enzyme glutathione peroxidase.
2
Categories of Vitamins Fat vs Water Soluble
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Chemical structures are in appendix A
Categories of Vitamins Fat vs Water Soluble
The Water Soluble Vitamins
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.
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.
3
Periodic Table of the Elements Nutritional Application for Essential Minerals
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).
Functions of Minerals • The majority of minerals in the human
body play a structural role.
• Also as cofactors of enzymes in metabolism.
• Structural such as calcium in bone structure and as integral components of proteins such as iron & hemoglobin or iodine & thyroxin.
Water & Body fluid regulation by the electrolytes: Sodium, Potassium, Chloride
O- - H+ H+
Na+ Cl-
Na+
O- - H+ H+
O- -
H+
H+
O- - H
+ H
+
O- - H+ H+
Cl- O
- - H+
H+ O- -
H+
H+
O- - H +
H + O- -
H+
H+
O- - H+ H+
O- -
H+
H+ O- - H+
H+ O - - H +
H +
O- - H
+ H
+
O- -
H+
H+
K+
K+
O- -
H+ H+
O- - H
+ H+
O - - H+
H+
O- - H+
H+
O- - H+ H+
O- -
H+
H+
O- - H
+ H
+
O- - H
+ H
+
O- - H+ H+
O- -
H+
H+
O - - H +
H +
Water Follows Electrolytes pH Scale
Some minerals help maintain acid-base balance
14 13 12 11 10 9 8 7 6 5 4 3 2 1 0
Neutral
Acidic
Basic
8 7.45 7.35 7
Death
Alkalosis
Normal
Acidosis
Death
Water
Lye
Baking Soda Pancreatic Juice Blood Urine
Ammonia
Coffee Orange Juice
Vinegar Lemon Juice Stomach Acid
Battery Acid
The Chemistry of Buffers
The bicarbonate/carbonic acid buffer system starts with sodium bicarbonate dissociated in water:
- When acid such as hydrochloric acid is added:
+
- +
The sodium & chloride electrically balance each other: + -
The Chemistry of Buffers
The bicarbonate combines with the hydrogen to yield carbonic acid:
Being unstable, carbonic acid releases carbon dioxide, which is expelled in the breath. Water remains.
- +
4
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 and
Trace Minerals
Major Minerals
need >100 mg/day
Trace Minerals
need >100 mg/day
5
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.
Water • 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.
H20 Inorganic Compound
Water: Recommended Intake
• There is no “one-size-fits-all” water intake recommend. – Needs vary depending on activity &
environmental conditions. • For water balance:
– 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)
H20 Inorganic Compound
Water: Excretion • 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.
H20 Inorganic Compound
Water • 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.
H20 Inorganic Compound
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