Presented by: Adolescence group

Reference: Basic Nut 6th ed.

1. Distribution and function
2. Utilization
3. Food Sources and
Recommended Intake
4. Effects of Deficiency or
Excess
 SULFUR: DISTRIBUTION AND FUNCTIONS

Substances containing Sulfur:

• Occurs in almost protein cell • Sulfur containing amino acids like
and comprises about Your
0.25% food preference
methionine,is cysteine or cysteine
of body weight. closely linked• Organic
to yourcompound such as heparin,
• Give off a characteristic insulin, athiamin, biotin, lipolic acid
health. By making
odor of sulfur dioxide when & coenzyme A
healthier food choices, you
burned. • Glycoprotein such as chondroitin-
• can prevent diseases
Maintain protein structure or in cartilage, tendon
sulfuric acid
& bone matrix;
and activate enzymes treat some conditions.
• Participate in detoxification • Detoxification products like phenol
reactions and indoxyl sulfate
• Keratin protein of hair, skin, fur
and nails.
 • Inorganic Sulfate is absorbed in
the intestine as such and goes
directly into the portal circulation.
• The sulfur containing amino acids
are split off from protein and
are also absorbed in the portal
circulation
• It is excreted in the portal
circulation and by the way of
urine, the amount excreted varies
with the amount of protein
ingested and tissue breakdown
• Protein contains about 1%
sulfur so that a diet
adequate in protein will
contain enough sulfur.
• No Dietary Deficiency of
SULFUR will occur if the
diet is adequate in
protein
• Cystine may be synthesized
from methionine.
A hereditary defect in
tubular reabsorption of
amino acids cysteine may
lead to excessive excretion
in the urine causing
CRYSTINURIA and repeated
production of cysteine in
the kidney causes production
of cysteine kidney stones.
1. Distribution
2. Function
3. Utilization
4. Food Sources
5. Recommended Nutrient Intake
6. Effects of Deficiency or
Excess
• Sodium is a monovalent
cation 50% of which is
found in the extracellular
fluid.
• 10% is found in within
cells and the remaining
40% of body Na is
found in the skeleton
bound in the surface of
bone crystals.
• The total Na in the
body is about 1.8 mg/kg
fat-free body weight.
• Sodium is responsible for
maintaining fluid balance
• Responsible for maintaining
acid-base balance.
• It allows the passage of
materials like glucose through
cell wall and maintain normal
muscle irritability or
excitability.
• About 7-15 g NaCl (2.8 – 6.0
gram Na) are ingested in the
Filipino Diet.
• Sodium are absorbed in stomach
to a small but most absorbed
in the small intestine.
• Absorbed sodium is carried to
the bloodstream where it
maintains a level of 136-145
mEg/liter of serum.
• Excess is filtered out through
the kidney and excreted in the
urine and the rest are
reabsorbed by the kidney tubules.
• Sodium is present in natural foods
in varying amounts and in the
compounds needed to process foods.
• Animal sources are richer sources
than plant foods.
• Plant Source: Carrot,Spinach,Celery
• Processed foods, canned foods with
added salt, canned salted vegetables
and pickles are high in sodium.
• Alkalizers and H20 of the mineral
type founds in well are sources of
sodium.
• NaCl is approximately 40% sodium.
1 mEq Na contains 23 mg sodium.
• Allowance and requirements
for sodium have nit been
determined yet but it should
equal the amount needed by
Carrying too much weight in your body would
the body for growth, for
increase the risk of several health conditions.
losses in sweat and
secretions,
Here urine,
is a preference stoolsbodyand
for healthy weight
compared to the height. Maintaining your
through non-sweat losses
weight close to the ideal weight is really
form the
beneficial skin.
for your health.

• 500 mg Na should be
sufficient. Low Na diet is
about 2000 mg.
 SODIUM: EFFECTS OF DEFICIENCY OR EXCESS

• An excess of sodium Hyponatremia can occur:

accumulates principally • Dehydration
Yourin food preference is as in heat
closely linked exhaustion
the extracellular fluid to your
and may result in health. By • makingAfter asurgical procedures with
edema. marked
healthier food choices, youloss of blood
• Occurs in certain can prevent • diseases
After marked vomiting and
or
condition like hypertension diarrhea
treat some conditions.
and kidney disorder, • After long term and vigorous
Cushings disease, and treatment with very
brain injury. restricted sodium diets.
1. Distribution
2. Function
3. Utilization
4. Food Sources and
Recommended Nutrient Intake
5. Effects of Deficiency or
Excess
• Chlorine is the major anion
in the extracellular fluid.
• Highest concentration of
chlorine is in the
cerebrospinal fluid
• Normal range of Plasma:
95-105 mEq/L or 340-370
mg/100 mL.
• Large amount of Chlorine
found in the Gastrointestinal
secretion as HCl.
• May found to some extent
within the cells.
• Help maintain fluid and
electrolyte balance and acid-
base balance.
• A component of hydrochloric
acid, chlorine contributes to
the necessary acidity needed
in the stomach and for the
activation of pepsinogen to
pepsin for the breakdown of
protein.
• Almost completely absorbed in
the intestine and excreted by
the kidney.
• Conserved by its reabsorption
in the renal tubules where it
is returned to the circulating
plasma.
• Reabsorption is enhanced by
the hormone aldosterone.
• Chlorine may pass freely
through the membranes to
different compartments.
• The so-called chlorine shift in
physiology helps maintain acid-
base balance.
The major source of Chlorine
is table salt (NaCl). Generally,
when sodium intake is adequate,
chlorine will also be provided by
the diet. There is still no
established requirement fir
chlorine.
Alkalosis results when
there is excessive loss of
chloride ions from the
gastric secretion during
continued vomiting, diarrhea
or tube drainage. The
chloride ions are replaced
by the bicarbonate ions
when such secretions are
lost.
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