BATAAN PENINSULA STATE UNIVERSITY

MAIN CAMPUS
CAPITOL COMPOUND, TENEJERO, BALANGA CITY BATAAN
College of Nursing and Midwifery

FATS
- Fats belong to a group of organic compounds called lipids. The word lipid derived from lipos,
a Greek word for fat.
- Greasy substance that are insoluble in water
- Each gram of fat contains 9 calories Composed of carbon, hydrogen, and oxygen: lower pro-
portion of oxygen than carbohydrates.

FUNCTIONS

 Provide Energy
 Carry Fats- Soluble vitamins like vitamin A, D, E, and K
 Supply Essential fatty acids
 Protect and support organs and bones
 Insulate from cold
 Provide Satiety (satisfaction) after meals
 Protein Sparer

FOOD SOURCES

Animal
 Fatty meats and fish
 Dairy Products
 Whole milk
 Egg yolk

Plant
 Vegetable oils and margarine
 Nuts and olives
 Chocolate
 Avocados

VISIBLE AND INVISIBLE FATS

 Visible Fats
 Fats in food that are purchased and used as fats such as butter or margarine, lard, cooking
oils.

 Invisible Fats
 Fats that is not immediately noticeable such as those egg yolk, cheese, cream, and salad
dressing meat, fried food, whole milk, pastries, avocado and nuts.

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 -remember that it is often the invisible fats that can make it difficult to limit or avoid
by the clients.

CLASSIFICATION OF FATS

A. Simple Lipids

- Triglycerides
- Most lipids in the body (95%) are triglycerides
- Composed of three fatty acids attached to a framework of glycerol

B. Compound Lipids

1. Phospholipids are compounds of fatty acids, phosphoric acids and nitrogenous base.
- Important for the formation of plasma membrane in the cell
a. Lecithin
b. Cephalin
c. Sphingomyelin

2. Glycolipids
- Contained sugar group.
a. Cerebrosides
b. Lipoproteins are lipids in combination with protein

C. Derived lipids
1. Fatty Acids- are the key refined fuel forms of fat that the cell burn for energy.
-it is organic compounds of carbon atoms to which hydrogen atoms are attached.

SATURATED FATS

- The liver uses saturated fats to manufacture cholesterol. Therefore, excessivedietary

intake of saturated fats can significantly raise blood cholesterol level, especially the
level of Low- density lipoproteins (LDL’s) or “Bad Cholesterol”
- Saturated fats are found in animal products such as butter, cheese, whole milk, ice
cream, cream and fatty meats and oils such as coconut, palm, and palm kernel oil.

a. Saturated- are found primarily in animal products.

- Examples: Meat, Poultry, Egg yolks, whole milk cheese, cream, ice cream, butter,
chocolate, coconut, palm oil.

MONOUNSATURATED FATS

- Monounsaturated fats (MUFAs) lower total cholesterol and LDL cholesterol (the Bad
cholesterol) while increasing HDL cholesterol (The good cholesterol). Nuts including
peanuts, walnuts, almonds and pistachios, avocado, canola and olive oil are high in
MUFAs. MUFAs have also been found to help in weight loss, particularly body fat.

b. Monounsaturated- are found mostly in vegetable and nut oils such as olive, peanut
and canola.
- Oleic acid is the most abundant

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 - Reduce blood levels of LDL’s without affecting HDL.

POLYUNSATURATED FATS

- Foods containing high proportion of polyunsaturated fats are usually soft or oily.
- Omega- 3 fatty acids (found in fish) lower the risk of heart disease
- Omega-6 fatty acids have a cholesterol- lowering effect.Recommended: 8% or less of
total daily calories.
- Omega- 6 fatty acids are considered essential fatty acids: They are necessary for human
health but the body can’t make them –you have to get them through food. Along with
omega-3 fatty acids, omega-6 fatty acids play a crucial role a brain function as well as
normal growth and development.

c. Polyunsaturated- are found in greatest abundance in corn, soybean, safflower,

sunflower and certain fish oils.
- Lowers blood cholesterol level
- Large amounts can also reduce HDL’s or “Good cholesterol”.
Example: Cooking oils made from sunflower, safflower, sesame seeds or from corn or
soy beans, soft margarines whose major ingredients is liquid vegetable oil and fish.

D. DERIVED LIPIDS

2. Glycerol- derived from a water soluble form of CHO.

– it is a water-soluble component of triglycerides and is inconvertible with carbohy-
drate

3. Sterols- are high molecular weight alcohols occurring in the fats of plants & animals.
- Main member of this group is cholesterol.
- Found in vitamins, hormones, drugs and bile acids.

CHOLESTEROL

 Cholesterol is a sterol. A fatlike substance.

 Exist in animal foods and body cells
 Does not exist in plant foods
 Essential for the synthesis of bile, sex hormones, cortisone, and vitamin D
 Needed by every cell in the body.
 Hypercholesterolemia – high levels of cholesterol in blood; also known as high serum
cholesterol

FATTY ACID CLASSIFICATION

 Essential Fatty Acids

 Cannot be synthesized by the body and must be obtained from the diet.
 Two families:
- Omega -3 (primary member linoleic acid)
- Omega -6 (primary member linoleic acid)
 Nonessential Fatty Acids
 Can be synthesized by the body

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  Omega-9 fatty acids previously thought to be essential. Can be synthesized in the body
when EFAs are present.
 May be classified by degree of degree of saturation with hydrogen atom
- Saturated
- Unsaturated
 Monounsaturated
 Polyunsaturated

TRANS-FATTY ACIDS (TFAs)

 Produced when hydrogen atoms are added to monounsaturated or polyunsaturated fats to

produce a semi-solid product such as margarine or shortening.
 TFAs raise low- density lipoproteins (LDL) and total cholesterol
 Major source: baked goods and restaurant foods.

HYDROGENATED FATS

 Polyunsaturated vegetable oils to which hydrogen has been added commercially to make
them solid at room temperature.
 This process, called hydrogenation, turns polyunsaturated vegetable oils into saturated fats.

DIGESTION AND ABSORPTION

 95% of ingested fats are digested through a complex process.

 Chemical digestion of fats occurs mainly in the small intestine.
 No digestion of fats occurs in the mouth.
 Slight digestion in stomach where gastric lipase acts on emulsified fats such as those found
in cream and egg yolk.
 Digestion in the small intestine
 Bile emulsifies the fats
 The enzyme pancreatic lipase reduce the fats to fatty acids and glycerol
 The body subsequently absorbs through the villi of small intestine.

METABOLISM AND ELIMINATION

 The liver controls fat metabolism, which occurs in the cells.

 Fatty acids are broken down to carbon dioxide and water, releasing energy.
 Fat not needed for immediate use is stored as adipose tissue.
 Carbon dioxide and water are waste products removed from the body by the circulatory,
respiratory and excretory systems.

HEALTH EFFECTS OF LIPIDS

 Heart disease
 Risk from saturated fats
 Benefits from Monounsaturated fats
 Benefits from omega 3 polyunsaturated fats
 Cancer

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  Obesity

DIETERY REQUIREMENTS

 Deficiency symptoms occur when fats provide <10% of daily calories.

 The food and Nutrition board’s Committee on Diet and Health recommends that people
reduce their fats intake to 30 % of total calories.
 American Heart Association’s newest recommendation is to consume < 7% of saturated
fats, 8% polyunsaturated fats and 15% monounsaturated.

CONCLUSION

 Fats provide energy, carry essential fatty acids and fat soluble vitamins, protect organs and
bones. Insulate from cold and provide satiety after meals.
 Composed of carbon, hydrogen and oxygen and are found in both animal ang plant foods.
 Each gram of fats provides 9 calories.

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 BATAAN PENINSULA STATE UNIVERSITY
MAIN CAMPUS
CAPITOL COMPOUND, TENEJERO, BALANGA CITY, BATAAN
College of Nursing and Midwifery

VITAMINS
 Organic compound (carbon-containing) compound that are essential in small amounts for
body process
 Do not provide energy but they enable the body to use the energy provided by fats, carbo-
hydrates, and protein.
 They should not be overuse because megadose of vitamins can be toxic.
 Term “ Vitamin” is derived from the words “vital” & “amine”
 Vitamins are vital for life and were originally thought to be amines.
 Vitamins: are organic compounds required in the diet in small amounts for a variety of
biochemical functions.
Vitamins are divided into 2 groups:
1. Fat-soluble vitamins (A, D, E& K).
2. Water-soluble (B complex and C)

FAT-SOLUBLE VITAMINS
 vitamins A, D, E, and K are chemically similar
 They are not easily lost in cooking but eventually lost when mineral oil is ingested.
 Mineral oil can be found in salad dressing and laxatives
 Fat-soluble vitamins are transported through the blood by lipoproteins because they are
not soluble in water
 Excess amounts can be stored in the liver

VITAMIN A

 Vitamin A is used as a collective term for the following relatedcompounds:

1. Retinoids: They include “retinol A1”. “retinal” and “retinoic acid” which are also
known as “performed vitamin A’’
Retinoids are only found in food of animal originals dairy products, butter, eggs, liver
and fish.
Retinoids are the active form of vitamin A
2. Carotenoids: They include “B-carotene”, which can undergo oxidative cleavage in
the body to give 2 molecules of retinol. However, the vitamin A activity of B-caro-
tene is 1/6 of that of retinol.
Carotenoids are known as “provitamin A”. They are found in carrots, dark green leafy
vegetables and many fruits.
Carotenoids are inavtive form of vitamin A which is found in plants.

 Biomedical Importance of vitamin

Vitamin A is required in the production of rhodopsin, the visual pigment used in low light
(dim) levels for dark vision.

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  Vitamin A Deficiency
It is common in developing countries but is rarely seen in developed countries. Approxi-
mately 250,000 to 500,000 malnourished children in the developing world get blind each
year from deficiency of vitamin A.
1. Night blindness is one of the first signs of vitamin A deficiency. Vitamin A defi-
ciency contributes to blindness bay causing keratinization of the cornea and dam-
aging the retina.
2. Vitamin A is essential for the correct functioning of epithelial cells and mucus se-
cretion. In vitamin A deficiency, mucus-secreting cells are replaced by keratin-pro-
ducing cells leading to a very rough skin (hyperkratosis) Retinoic acid ( tretinoin )
is used topically in the treatment of psoriasis and acne
3. Vitamin A has an important role in differentiation of the cells of immune system.
Therefore, mild vitamin A deficiency leads to increased susceptibility to microbial
infections
4. Vitamin A is essential for normal growth and reproduction.

Toxicity of vitamin A
 Excessive intake of vitamin A produces a toxic syndrome known as “hypervitamino-
sisA”. (loss of hair, Brittle nails, headache, vomiting)
 In addition, pregnant women should not ingest excessive amounts of vitamin A because it
can cause fatal abnormalities.

VITAMIN D
 Vitamin D is steroid hormone that exist in 2 forms:
1. Vitamin D2 (Ergocalciferol) which is a plant derived form.
2. Vitamin D3 (cholecalciferol) which is generated in the skin from 7- Dehydrocholes-
terol by UV irradiation and can be obtained from a diet of animal origin (milk,
salmon, sardines and cod-liver oil).
 Vitamin D itself is biologically inactive.
 After it is consumed in the diet or synthesized in the skin, it is converted in the liver to
25-hydroxy vitamin D which is then converted in the kidney to 1, 25- dehydroxy vitamin
D or “calcitrol” (the most potent form of vitamin D).

Biomedical importance of vitamin D:

The overall function of vitamin D is to maintain adequate levels of calcium in blood by:
1. Stimulating the intestinal absorption of dietary calcium.
2. Stimulating calcium mobilization from bones to the blood when there is insufficient die-
tary calcium to maintain adequate calcium blood level.
3. Minimizing loss of calcium by the kidney.

Deficiency of vitamin D leads to

 “Rickets in children (where bones are under mineralized due to poor absorption of dietary
calcium)
 And “Osteomalacia” in adults (where there is a malformation of skeleton).
 Deficiency of vitamin D can result from decreased intake or Decreased synthesis due to
reduced exposure to UV light) northern countries, use of sunscreen products,…etc.)

Toxicity of vitamin D: Excessive intake of vitamin D leads to

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  “hypervitaminosis D” which is characterized by increased calcium level in blood leading
to its deposition in the kidneys (stones)
 Constraction of blood vessels (Hypertension).
However, excessive exposure to sunlight does not lead to vitamin D toxicity because
there is a limited capacity to form 7- dehydrocholesterol in the skin.

VITAMIN E

 Consist of two groups of chemical compound

 They are tocopherols and tocotrienols
 Tocopherols has 4 types: alpha, beta, delta, and gamma
 Alpha-tocopherol is the most biologically active among the four.
 That is abundant in vegetable oils (palm oil, sun flower, corn, soybean and olive oil),
nuts, wheat germ, whole grains, fish, and green leafy vegetables.

Biomedical Importance of vitamin E

Vitamin E acts mainly in humans as a powerful “antioxidant” protecting lipids in cell membranes
and Lipoprotein from destruction by free radicals which are formed in the body during normal
metabolism and due to exposure to environmental factors such as cigarette smoke or pollutants.
 Vitamin E thus protects RBCs from destruction,
 Keeps the integrity of all cells membranes,
 Prevents the formations of oxidized LDL which can cause cardiovascular diseases, delays
aging.
 Protect the body against Alzheimer’s disease, Parkinson’s disease, cataract, cancer and
delay aging.

Deficiency of Vitamin E
 Premature infants are susceptible to the development of vit. E deficiency?
Because placental transfer is poor and infants have limited adipose tissue where Vitamin
E is stored.
 Hemolysis of RBC (Shorten RBC’s life span) leading to anemia, nerve degeneration,
weakness & leg cramps.

VITAMIN K

Also known as anti- hemorrhagic factor

 Since vitamin K is essential for the functioning of several proteins involved in blood clot-
ting.

Biomedical importance of vitamin K

Vitamin K is required for the hepatic synthesis of prothrombin (11) and some blood clotting fac-
tors (V11, 1X, X)
These proteins are synthesized as inactive precursors that are activated by the vitamin K- de-
pendent carboxylase which converts glutamate in these proteins to carboxyglutamate.

Vitamin K exists in 3 forms:

1. Phylloquinone or vitamin K1, which is synthesized in plants (Spinach, cauliflower, cab-
bage, soybean oil, olive oil).

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 2. Menaquinone or vitamin K2, which is synthesized in the intestine by bacteria flora.
3. Menadione (synthetic vitamin K).

Deficiency of Vitamin K
1- May occur due to killing of intestinal flora by long term use of antibiotics in adults.
2- New-borns have sterile intestine, Therefore, they cannot synthesize vitamin K which may
result in a life-Threatening bleeding disorder
Therefore, it is recommended that all new-borns receive a single intramuscular dose of
vitamin K as prophylactic against hemorrahage.

WATER SOLUBLE VITAMINS

 It include B complex and c
 Dissolves in water and easily destroyed by air, light, and cooking
 Not stored in the body

CHARACTERISTICS
 Essential
 Organic Structure
 Non-energy Producing
 Micronutrients

Water soluble Vitamins vs. Fat Soluble Vitamins

Water-Soluble Vitamins: Fat-Soluble Vitamins

B Vitamins and Vitamin C Vitamins A,D,E, and K
Directly into the blood. First into the lymph, then the
Absorption blood.
Travel Freely Many require protein carriers.
Transport
Circulate freely in water- Stored in the cells associated
Storage filled parts of the body with fat.
Kidneys detect and re- Less readily excreted; tent to re-
Excretion move excess in urine. main in fat storage sites.
Possible to reach toxic Likely to reach toxic levels when
Toxicity levels when consumed consumed from supplements
from supplements.
Needed in frequent doses Needed in periodic doses (per-
Requirements (perhaps 1to 3 days) haps weeks or even months).

VITAMIN C (ASCORBIC ACID)

 Prevents scurvy
 Critical to immune system
 For healthy and strong blood vessel walls
 Better absorption of iron
 Serves as an antioxidant
 Promotes healing o wounds

Deficiency of Vitamin C
Scurvy (bleeding gums, loosened teeth), tendency to bruise easily, poor wound healing, de-
crease absorption of iron, decrease resistance to infection.

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VITAMIN C REQUIREMENT
 RDA
 Males: 90 mg / day
 Females: 75 mg / day
 Upper Limit of Intake (UL) is 2000 mg/day for adult men and women.

THE B VITAMINS

COENZYMES
 The synthesis of essential fats, cholesterol, and steroid hormones requires CoA, as does
the synthesis of the neurotransmitter, acetycholine, and the hormone, melatonin.
Heme, a component of haemoglobin, requires a CoA-containing compound for its synthe-
sis. Metabolism of a number of drugs and toxins by the liver requires CoA.

Thiamin
 Other names: Vitamin B1
 1999 RDA
 Men: 1.2 mg/day
 Women: 1.1 mg/day
 Known as anti – BERIBERI Vitamins
 Thiamin is needed to metabolize energy (calories)
 Alcohol contains calories which must be metabolized but no thiamine, thus leading to a
deficiency
 Also mucosal damage; vomiting, diarrhea.

Biomedical Importance of Vitamin B1

 Helps the body turn carbohydrates in energy
 Support normal appetite
 Needed for normal functioning of nervous systems

Deficiency of Vitamin B1
 BERIBERI, loss of appetite, mental confusion, muscle weakness, water retention, fatigue,
nerve damage, paralysis and heart failure.

Thiamin Sources

 Pork
 Whole grain or Enriched Grains

Riboflavin
 Other names; Vitamin B2
 1998 RDA
 Men: 1.3 mg/day
 Women: 1.1 mg/day
 Used in energy metabolism.
Easily destroyed by ultraviolet light and irradiation

Biomedical Importance of Vitamin b2

 Metabolism of CHO, CHON and fats
 Necessary for healthy skin, tongue and mouth, normal eye vision

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  The principal growth promoting factor in the vitamin B complex.

Deficiency of Vitamin B2
 ARIBOFLAVINOSIS, CHEILOSIS, sore throat, swollen red tongue, eye
 Irritation, Dermatitis

Riboflavin Sources
 Milk products
 Yogurt
 Cheese
 Enriched or whole grains
 Liver

Niacin
 Other Names
 Nicotinic acid
 Nicotinamide
 Niacinamide
 Vitamin B3
 Precursor: dietery tryptophan
 RDA
 15-20 mg/day
 Upper level for adults: 35 mg/day

Biomedical Importance og vitamin B2

 Important in energy metabolism
 Needed for normal functioning of nervous system and for healthy skin

Niacin Sources

 All protein foods

 Milk, eggs, meat, fish, poultry
 Whole grain
 Enriched grains
 Nuts

Deficiency of vitamin B3
 PELLAGRA – Characterized by 4d’s
 Dermatitis, dementia, diarrhea and death

Vitamin B6

 Other names or 3 related forms

 Pyridoxine
 Pyridoxal
 Pyridoxamine
 1998 RDA
 Adults (19-50 years): 1.3 mg/day
 Upper level for adult : 100 mg/day

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Vitamin B6
 Chief functions in the body
 Used in amino acid and fatty acid metabolism
 Helps to convert tryptophan to niacin and serotonin
 Helps to make red blood cells.

Vitamin b6
 Deficiency Symptoms
 Scaly dermatitis
 Anemia (Small-cell type)
 Depression, confusion, abnormal brain wave pattern, convulsions.

Vitamin B6 Sources
 Meat, fish. Poultry, liver
 Potatoes
 Legumes
 Non-citrus fruits
 Fortified cereal
 Soy products

Vitamin B12
 Other Names” (cyano) cobalamin
 Chief functions in the body
- Helps to maintain nerve cells
- Assist in the formation of RBC
- Helps to break down some fatty acids and amino acids.
 Activates Foliate
 Absorption requires
- HCI
- Pepsin
- Intrinsic factor
 Easily destroyed by microwave cooking
 Deficiency disease: pernicious anemia
- Difficult for vegetarians to obtain
 Toxicity: None reported

Vitamin B12 Sources

 Animal products
- Meat, Poultry fish, shellfish
- Milk, Cheese
- Eggs
 Fortified Cereals

Folate

 Other Names:
 Folic acid
 Folacin
 Pteroylglutamic acid (PGA)
 1998 RDA

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  Adults: 400 mg/day
 Upper level for adults: 1000 mg/day
 Chief functions in the body
 Part of coenzymes THF (tetrahydrofolate) and DHF (dihydrofolate) used in DNA
synthesis and therefore important in new cell formation
 Aids in the formation of RBC

FOLACIN
 Neural Tube Defects
- Malformation of the central Nervous system, that forms very easily in the preg-
nancy ( often even before woman realizes she is pregnant)
 Spina bifida- Spine develops outside of the body.
 Anencephaly- entire brain and skull above the ears is missing.
 Only known way to prevent this congenital malformation is adequate folacin intake
prior to pregnancy.
 Adequate folic acid intake can reduce the risk of NTD by up to 75%.

Folate Sources
 Fortified Grains
 Leafy Green Vegetables
 Legumes, seeds
 Liver

Biotin
 1998 adequate intake (AI)
 Adults: 30 mg/day
 Chief functions in the body
 Part of a coenzyme used in energy metabolism, fat synthesis, amino acid metabo-
lism, and glycogen synthesis
 Significant sources
 Widespread in foods
 Also produced by GI bacteria

Biotin Sources
 Widespread in foods
 Organ meats, fish
 Egg yolks
 Soybeans
 Whole grains

Pantothenic Acid
 1998 adequate intake (AI)
 Adults: 5 mg/day
 Chief functions in the body
 Part of coenzyme A, used in energy metabolism
 Easily destroyed by food processing

Pantothenic Acid Sources

 Widespread in foods

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  Organ meats
 Mushrooms
 Avocado
 Broccoli
 Whole Grains

Non-B Vitamin

 Controversial other dietary compounds

 Still under scientific investigation
 May be “conditionally” essential
 Supplements NOT necessary
 Widespread in food
 Choline
 Contains N2; made from methionine
 Used to make lecithin &acetylcholine
 Adequate intake (AI) established 1998
 Men= 550 mg/day
 Women = 425 mg/day
 Inositol
 Part of cell membrane structure
 Carnitine
 Transports long-chain fatty acids

Conclusions
1. Vitamins are derived from a variety of foods. That is why variety is so important.
2. Vitamin deficiencies rarely occur in this country.
3. If they do, it is usually in conjunction with severe illness, stress or trauma that is superim-
posed on prolonged inadequate intake.
4. If there is deficiency, usually several vitamins (especially in the case of B vitamins) are
involved.

Variety is the Key

Vitamins are derived from a variety of foods,

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 BATAAN PENINSULA STATE UNIVERSITY
BALANGA CAMPUS
College of Nursing and Midwifery

Minerals
 It is an inorganic (non-carbon-containing) element that is necessary for the body to build
tissue, regulate body fluids, or assist in various body functions.
 Minerals cannot provide energy by themselves, but in their role as body regulators, they
contribute to the production of energy within the body.
 It can be found in water and in natural (unprocessed) food, together with proteins, carbo-
hydrates, fats and vitamins.

Classification of minerals
A. Major mineral (macrominerals)
 They are present in the body in the amounts larger than 5 g. (or the equivalent to 1
tsp) and are needed in large quantities.
 They are seven major minerals:
1. Calcium
2. Chloride
3. Magnesium
4. Phosphorus
5. Potassium
6. Sodium
7. Sulfur

B. Trace minerals (microminerals)

 Also present in the body in the amount less than 5 g. and are only needed in small
amount.
 It includes the ff:
1. Iron
2. Iodine
3. Zinc
4. Copper
5. Cobalt
6. Manganese
7. Fluorine or fluoride
8. Selenium
9. Molybdenum
10. Chromium

Functions of minerals
 Providing structure to body tissues
It plays a major role in several elements of body structure;

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 a. A combination of calcium, phosphorus, magnesium and fluoride gives bones
and teeth their hardness
b. Sulfur is fundamental constituent of skin, hair and nail
 Regulating body process
Minerals also help to regulate various bodily processes;
a. Sodium, potassium and calcium have important function in nerve cell trans-
mission and muscle contraction.
b. Sodium is also essential in maintaining fluid balance

Digestion
Minerals must be digested in the GI tract by the enzyme that splits large units into smaller
ones. The process, called hydrolysis, consists of a compound uniting with water and then split-
ting into simpler compounds. The smaller units absorbed from the small intestine and transported
to the liver through the portal vein system.
Absorption
Minerals are absorbed in the small intestine. The absorption depends on the 3 factors:
 Tissue health- tissue that affected by disease has decreased absorptive capability
 Food form- minerals obtained from animal foods are more easily absorbed than those ob-
tained from plant food
 Body requirements- the body will absorb more of a mineral to compensate for a defi-
ciency in that mineral.

Metabolism
Each mineral is metabolized independently of one another or metabolized according to
the body need, and the process differs for each minerals. For example: calcium is absorbed ac-
cording to body requirements and must be aided by vitamin D, calcium metabolism is hindered
by excess fiber ingestion.

Major minerals
Calcium
 The human body contains more calcium than any other mineral.
 99% of calcium is found in the skeleton and teeth. The remaining 1% is found in the
blood

Function
 Development of bones and teeth
 Transmission of nerve impulses
 Blood clotting
 Normal heart action
 Normal muscle activity

Sources
 Best source of calcium are milk and milk products.
1 cup of milk = 300 mg of calcium
1 once of cheddar cheese = 250 mg of calcium
 Sardines and salmon
 Some dark green leafy vegetables

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Requirements
0-6 months 210 mg
6-12 months 270 mg
1-3 yrs 500 mg
4-8 yrs 800 mg
9-18 yrs 1,300 mg
19-50 yrs 1,000 mg
51-70+ yrs 1,200 mg
Pregnant women, 14-18 1,300 mg
Pregnant women, 19-50 1,000 mg

Deficiencies
 Rickets- occurs in early childhood and results in poorly formed bone structure. It causes
bowed legs, pigeon breast and enlarged wrists and ankles.
 Osteoporosis
 Osteomalacia
 Tetany- a condition characterized by involuntary muscle movement due to insufficient
calcium in the blood
 Retarded growth
 Poor tooth and bone formation
Toxicity
 Renal calculi
 Impaired absorption of iron

Phosphorus
Function
 Development of bones and teeth
 Maintenance of normal acid base balance of the blood
 Constituents of all body cells
 Necessary for effectiveness of some vitamins particularly B vitamins
 Metabolism of carbohydrates fats and proteins

Sources
 Milk, cheese
 Lean meat
 Poultry
 Fish
 Whole-grain cereal
 Legumes
 Nuts
 Soft drinks

Requirements
 700 mg

Deficiencies
 Poor tooth and bone formation
 Weakness

RCMAGPANTAY
  Anorexia
 General malaise

Potassium
It is an electrolyte found primarily in intracellular fluid

Functions
 Contraction of muscle
 Maintenance of fluid balance
 Transmission of nerve impulses
 Osmosis
 Regular heart rhythm
 Cell metabolism

Sources
 Fruits- melons, oranges, banana, and peaches
 Vegetables- mushrooms, Brussels sprouts, potatoes, tomatoes, winter squash, lima beans,
and carrots
 Dried fruits
 Legumes
 Milk
 Cereal
 Meat

Requirements
 2000 mg

Deficiency
 Hypokalemia- can be cause by diarrhea, vomiting, diabetic acidosis, severe malnutrition,
or excessive use of laxatives or diuretics. Signs and symptoms are nausea, anorexia, fa-
tigue muscle weakness, and tachycardia.
 Confusion
 Abnormal heartbeat

Toxicity
 Hyperkalemia- can be caused by dehydration, renal failure or excessive intake
 Potentially life threatening irregular heartbeat

Sodium

Functions
 Maintenance of fluid balance
 Transmission of nerve impulses
 Osmosis
 Acid-base balance
 Regulation of muscle and nerve irritability

RCMAGPANTAY
Sources
 Table salt
 Beef, eggs
 Poultry
 Milk, cheese

Requirements
 500 mg

Deficiency
 Nausea
 Exhaustion
 Muscle cramps

Toxicity
 Increase in blood pressure
 Edema

Chloride
Can be found in hydrochloric acid, cerebrospinal fluid and muscle and nerve tissue

Function
 Gastric acidity
 Regulation of osmotic pressure
 Osmosis
 Fluid balance
 Acid-base balance
 Formation of hydrochloric acid

Source
 Table salt
 Eggs
 Seafood
 Milk

Requirements
 Normal adult 2300 mg per day

Deficiency
 Imbalance in gastric acidity
 Imbalance in blood PH
 Nausea
 Exhaustion

Magnesium

Functions
 Synthesis of ATP

RCMAGPANTAY
  Transmission of nerve impulses
 Activation of metabolic enzyme
 Constituents of bones, muscle, and red blood cell
 Necessary for healthy muscle and nerves
 Plays a role in blood clotting process

Source
 Green leafy vegetables
 Whole grains
 Avocado
 Nuts
 Milk
 Legumes
 Bananas

Requirement
 Men: 400 mg ( ages 19 to 30)
420 mg (age 31 and above)
 Women: 310 mg (ages 19 to 30)
320 mg (age 31 and above)

Deficiency
 Normally unknown
 Mental, emotional, and muscle disorders

Sulfur

Functions
 Maintenance of protein structure
 For building hair and all body tissues
 Constituent of all body cells
 Contributes to the characteristic odor of burning hair and tissue.

Source
 Eggs
 Poultry
 Fish

Requirement
 No recommended intake

Traces minerals
Iron

Functions
 Transports oxygen and carbon dioxide
 Component of hemoglobin- the coloring matter of red blood cell

RCMAGPANTAY
  Component of myoglobin- a protein compound in muscle that provides oxygen to cell
 Component of cellular enzymes essential for energy production

Source
 Muscle meats
 Poultry
 Shellfish
 Liver
 Legumes
 Dried fruits
 Whole grain or enriched bread or cereals
 Dark green and leafy vegetables
 Molasses

Requirements
 Men: 10 mg
 Women: 15 mg (ages 19 to 50) 10 mg (ages 51 and above)

Deficiency
 Iron deficiency anemia- characterized by weakness, dizziness, loss of weight, and pallor

Toxicity
 Hemochromatosis (genetic)-condition due to an inborn error of metabolism and cause ex-
cessive absorption of iron, can be fatal to children and it may contribute to heart disease
and may injure liver

Iodine

Function
 Regulation of basal metabolic rate
 Energy production
 Component of the thyroid hormone particularly thyroxine (T4) and triiodothyronine (T3)

Source
 Iodized salt
 Seafood

Requirement
 150 mg per day

Deficiency
 Goiter
 Cretinism
 Myxedema

Zinc

Function

RCMAGPANTAY
  Formation of collagen
 Component of insulin
 Component of many vital enzymes
 Wound healing
 Taste acuity
 Essential for growth
 Immune reactions

Source
 Seafood especially oyster
 Liver
 Eggs
 Milk
 Wheat bran
 Legumes

Requirements
 Men 15 mg
 Women 12 mg

Deficiency
 Dwarfism
 Hypogonadism
 Anemia
 Loss of appetite
 Skin changes
 Impaired wound healing
 Decreased taste acuity

Selenium

Function
 Constituents of most body tissue
 Needed for fat metabolism
 Antioxidant function

Source
 Seafood
 kidney
 liver
 muscle
 grains

Requirement
 55 mcg

Deficiency
 Unclear, but related to keshan disease

RCMAGPANTAY
  Muscle weakness

Toxicity
 Vomiting
 Loss of hair and nails
 Skin lesions

Copper
Found in all tissues, but its heaviest concentration is in the liver, kidney, muscles, and
brain

Function
 Essential for formation of hemoglobin and red blood cell
 Component of enzymes
 Wound healing
 Needed metabolically for the release of energy

Source
 Liver
 Shellfish, oyster
 Legumes
 Nuts
 Whole grain

Requirements
 900 mg for adult

Deficiency
 Anemia
 Bone disease
 Disturbed growth and metabolism

Toxicity
 Vomiting; diarrhea
 Wilson’s disease (genetic)- condition resulting in accumulation of copper in the liver,
brain, kidneys, and cornea. It can cause damage to liver cell and neurons

Manganese

Function
 Component of enzyme
 Bone formation
 Metabolic process

Source
 Whole grains
 Nuts
 Fruits

RCMAGPANTAY
  Tea

Requirements
 2.3 mg for men
 1.8 mg for women

Deficiency
 Unknown

Toxicity
 Possible brain disease

Fluoride

Function
 Increase resistance to tooth decay
 Component of bones and teeth

Source
 Fluoridated water
 Seafood

Requirement
 3.8 mg for men
 3.1 mg for women

Deficiency
 Tooth decay
 Possibly osteoporosis

Toxicity
 Discoloration of teeth (mottling)

Chromium

Function
 Associated with glucose and lipid metabolism

Source
 Meat
 Vegetable oil
 Whole-grain cereal and nuts
 Yeast

Requirements
 35 mg for men
 25 mg for women

RCMAGPANTAY
Deficiency
 Possibly disturbance of glucose metabolism

Molybdenum

Function
 Enzyme functioning metabolism

Source
 Dark green leafy vegetables
 Liver
 Cereal
 Legumes

Requirements
 75 to 250 mcg

Deficiency
 Unknown

Toxicity
 Inhibition of copper absorption

RCMAGPANTAY
 BATAAN PENINSULA STATE UNIVERSITY
BALANGA CAMPUS
College of Nursing and Midwifery

WATER
Water Facts
 Humans can live about 30-45 days without food but only 10-14 days without wa-
ter.
 Water is present in all body cells.
 Water is 60-70% of the BW of normal adults. 80% in neonate
 Water found in the body totals 45L in normal adult.
 2/3 or 30L ( intracellular fluid)
 1/3 or 15L (extracellular fluid)
- Plasma
- Lymph
- Interstitial fluid
- Gut

Functions of Water
1. Water is universal solvent
2. Many chemical reactions require water.
3. Vital component of every cell, organ and tissue of the body and is vital for growth.
4. Water act as a lubricant of the joints and the viscera in the abdominal cavity.
5. Regulator of the body Temperature through its ability to conduct heat.

Sources of water intake

 Drinking water
 Other Beverages
 Other sources ( fruits, Vegetables, soups, Milk, &gelatin Desserts)
 Energy metabolism produces water-“metabolic water”

Water Balance
 Refers to the balance between the amount of water consumed & the amount of water ex-
creted.
 Input=output

Water Intake
 It may be met by direct intake of water bound from foods.
 Water is not digested
 Most absorbed in small intestine; remainder regulated by colon.

RCMAGPANTAY
Water Output
 Controlled by vasopressin (ADG) secreted by pituitary gland.
Ex. Kidneys-Urine
Skin- Sweating 7 perspiration
Lings- Respiration
GIT- as feces

ADH( ANTIDIURETIC HORMONE)

 Made in hypothalamus; water conservation hormone
 stored in posterior pituitary gland
 Acts in renal collecting tabule to regulate reabsorption or elimination of water.
 If blood volume decreases, then ADH is released& water is reabsorbed by kidney.
Urine output will be lower but concentration will be increased.

Estimated Daily Fluid Intake for Adult

 Ingested liquids-1500 ml
 Water in foods-700 ml
 Water from oxidation-200 ml
 TOTAL-2400 ml
 It is recommended that adults drink 6-10 glasses/day

Abnormalities of H2O Balance

 Over hydration or water intoxication- when large amounts of water are lost in the body
usually caused by high environmental temperature, sodium is also lost.

Dehydration

 Occurs when fluid loss exceeds intake

 Fluids lost mostly from ECF – Decreased circulating blood volume Inadequate tissue per-
fusion, inefficient transport of substrates to muscle, and elevated HR
 Clinical signs
- Persistent elevation of HR and RR
- Weak pulse
- Poor capillary refill
- Muscular weakness, tremors
- Depression
- Weak pulse staggering
- Muscle cramps
 Treatment
- IV or oral fluids and electrolytes

Estimates of Fluids Loss

- Loss of 3% of BW= reduce performance

- Loss of 10% of BW= serious, possible life threatening
- Loss of 20% of BW= fatal

Detecting Dehydration

RCMAGPANTAY
 Skin pinch test

- Falls back instantly normal

- 2-4 sec moderate
- 4-6 sec severe

 Capillary Refill

- Press finger on gums above an upper tooth

 If it takes longer than 2 seconds for blood to return- dehydration.

RCMAGPANTAY