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Mineral, Vitamins & Energy : 

Mineral, Vitamins & Energy By Dr. Hamda Qotba, B.Med.Sc, M.D, ABCM

Objectives : 

Objectives 1) Demonstrate minerals source, absorption and side effect of their deficiency 2) Illustrate vitamins function, source, and condition related to deficiency 3) Define fibers, their effects and diseases related to deficiency 4) Introducing energy requirements and BMR calculation

Mineral elements : 

Mineral elements Account 3% body weight Essential constituent of soft tissue,fluid & skeleton Calcium Phosphorus potassium sulphur sodium chlorine iron fluorine copper zinc iodine cobalt manganese chromium selenium

Function : 

Function 1. Are constituent of bone & teeth (calcium, phosphorus, magnesium) 2. Control the composition of body fluid (extracellular & blood= sodium & chloride ) (intracellular = Potassium,phosphorus, magnesium) 3. Incorporate into enzyme & protein (sulphur is part of A.A methionine & cysteine)

Calcium : 

Calcium Adult body contains 1-1.5kg of ca Function Deposit in soft tissue to harden them Plays part in controlling heart action, skeletal muscle & excitability of the nerve Has role in blood clotting Absorption Facilitated by vit. D, proteins Reduced by phytic acid, oxalic acid

Calcium: 

Calcium Sources dairy product, fortified flour, egg,leafy vegetable, fish, cabbage, broccoli Requirement Adult 500mg/day, Pregnancy 1200mg/day excreted in urine and feces Deficiency Rickets in children & Osteomalacia in adult

Phosphorus : 

Phosphorus Function Combined with calcium to form the bone & teeth Essential cell component (phospholipid) Maintain acid/ base balance Release energy from carbohydrate & fat Absorption Assisted by formation of soluble salt Sources Meat, egg, dairy, fish, cereals Deficiency Teeth decay

Iron : 

Iron Function Formation of hemoglobin Constituent of enzyme Storage Liver, bone marrow & spleen in the form of ferritin Absorption facilitated by ascorbic acid inhibited by phytic acid, lack of gastric secretion

Iron : 

Iron Sources Meat, egg, flour, bread, leafy vegetable, liver, kidney, dried fruits Requirement (10-15mg/day) To replace loss from urine, bleeding & menstruation Formation of additional hemoglobin In lactation Deficiency IDA

Iodine : 

Iodine Function Formation of thyroxin Source vegetables, seafood cabbage, turnip & hard water (goitrogens ) Deficiency Endemic goiter, cretinism in children

Fluorine : 

Fluorine Found in teeth & skeleton Sources water, tea , seafood Function prevent dental caries Excessive intake cause discoloration of the teeth

Sodium : 

Sodium Function Plays part in the fluid exchange between cell and tissue fluid Source Salt, egg, meat, fish, cheese Excessive Hypertension Deficiency Fatigue, muscle cramps

Potassium : 

Potassium Found in the body cell It action is complement to that of sodium Source: fruit, veg, coffee Kidney regulate potassium in the body Excessive cardiac arrest Deficiency cause muscle paralysis

Other minerals : 

Other minerals Chlorine: from NaCl deficiency cause vomiting Magnesium: essential element, deficiency occur in some disease Copper: improve anemia. Zinc: deficiency cause growth failure, poor wound healing it occurs with parasitic infection,malabsorption Cobalt: B12, necessary for RBC development

Water : 

Water 65-70% of body weight It is the basis of all body fluids Function Needed for all chemical reactions Maintain body temp. & lubrication Person can live on it , die without it Sources Fluids 1000-2500ml Food 1000-1500ml Metabolic activity 200-400ml

Water : 

Water Balance: maintain by kidney, lost through urination, sweating, defecation Dehydration: loss of water usually happens during excessive vomiting, diarrhea, hemorrhage, burns, uncontrolled D.M

Vitamins : 

Vitamins Organic substance which an organism must obtain from it’s environment in minute amount it is essential for normal metabolism Function: they act by promoting a specific chemical reaction in a metabolic process Classification fat soluble (A, D, E, K) water soluble (B group, C)

Vitamin A: 

Vitamin A The chemical name of vitamin A is retinol. The major storage site of vitamin A in the body is in the liver. Function 1) night vision the best known function of vitamin A is in vision, where it participates in the formation of retinal pigment that helps the eye to see in dim light 2) healthy epithelial tissue this function maintains differentiation of epithelial cells such as skin, lung, and intestinal tissue. 3) normal development of teeth and bones.

Vitamin A: 

Vitamin A Sources: liver, egg yolk, fortified foods, green leafy vegetables, orange and red fruits and vegetables, carrot, peach, apricot, prune, kidney, butter, oily fish and milk. Destroyed by cooking and exposure to light

Vitamin A: 

Vitamin A Diet recommendations: For adult human males, the Recommended Dietary Allowance (RDA) is 750ug Retinol for adult females, 1200ug

Vitamin A: 

Vitamin A Deficiencies: Night blindness is one of the early signs of vitamin A deficiency, because of the role of vitamin A in vision. Bacterial invasion and permanent scarring of the cornea of the eye (xerophthalmia) is a symptom of more profound deficiency, but this is due to a different mechanism, the lack of vitamin A for control of gene expression. Profound vitamin A deficiency also results in altered appearance and function of skin, lung, and intestinal tissues

VITAMIN D: 

VITAMIN D Calciferol Function to increase the efficiency of intestinal calcium absorption and to mobilize calcium stores from bone in order to maintain the serum calcium and phosphorus concentrations within the normal physiological range.

Vitamin D: 

Vitamin D Formation Vitamin D3 (cholecalciferol) and vitamin D2 (ergocalciferol) are stored in body fat. The vitamin D precursors produced in yeast and plants (ergosterol) and animals (7-dehydrocholesterol) are converted to vitamin D by exposure to ultraviolet light. Vitamin D (either vitamin D2 or vitamin D3) is metabolized in the liver to 25-hydroxyvitamin D and then to 1, 25-dihydroxyvitamin D in the kidney. 1, 25-Dihydroxyvitamin D is considered to be the biologically functioning form of vitamin D.

Vitamin D: 

Vitamin D Food sources: 1. Non dietary by conversion inside the body 2. Dietary Good food sources are milk properly fortified with vitamin D, fatty fish such as salmon and mackerel, cod liver oil, fish liver oil, some breads and cereals, and some egg yolks. Not affected by storage or preservation or cooking

Slide25: 

Diet recommendations Based on the available literature and assuming some exposure to sunlight, an AI for ages 0 - 50 years was set at 200 IU (5 mg)/day. There was no compelling data to increase the vitamin D requirement either during pregnancy or lactation..

Vitamin D: 

Vitamin D Deficiencies: In humans, deficiency symptoms include rickets in children, osteomalacia in adults, muscle weakness, bony deformities, neuromuscular irritability causing muscle spasms of the larynx (laryngospasm) and hands (carpopedal spasm), generalized convulsions and tetany.

Vitamin E: 

Vitamin E Tocopherol Function The most widely accepted biological function of vitamin E is its antioxidant properties Food sources: Vegetables and seed oils including soybean, and corn; sunflower seeds; nuts; whole grains; and wheat germ are the main sources of the tocopherols. Leafy vegetables also supply an appreciable amount of this nutrient.

Vitamin K: 

Vitamin K Function Essential for blood clotting and its regulation Sources Cooked dark green vegetables, such as spinach, kale and broccoli Deficiency disruption of blood clotting Absorption along with fat that assisted by emulsifying action of bile

Vitamin B1: 

Vitamin B1 Thiamine Function COH metabolism Sources Germinating part of cereal, whole meal, milk, egg, liver, peas, beans Effect of cooking Destroyed by very high temp.

B1: 

B1 Deficiency Beriberi: occur for men in the sea, alcoholic with poor diet, eating polished rice, polyneuritis. Wet: pain, muscle weakness, inability to perform coordinated movement Dry: edema, swelling, heart failure Infantile: cardiovascular symptoms

B2: 

B2 Riboflavin Function: oxidation and reduction in body tissue Sources: milk, yolk, liver, kidney and heart Effect of cooking: sun light exposure Deficiency: inflammation of lips & tongues, waxy eruption, crack , cornea infiltrated with blood vessels

Nicotinic acid: 

Nicotinic acid Niacin Function oxidation and reduction in body tissue Sources whole grain cereal, milk, egg, liver, meat, veg. Deficiency Pellagra: maize eating people reddish-brown discoloration of skin, GIT inflammation, 3Ds

B12: 

B12 Cyanocobalamin Function Normal development of RBC, treatment of pernicious anemia Sources Liver, kidney, heart, meat, fish, cheese Deficiency Lack of intrinsic factors cause pernicious anemia

Folic acid: 

Folic acid Folate Function Essential development of RBC, treatment of anemia Sources Green leafy veg. Effect of cooking Lost during cooking Deficiency Megaloblastic anemia

Vit. C: 

Vit. C Ascorbic acid Function Connective tissue formation, RBC formation Sources Orange, GF, tomato, lemon, G.L.veg., Effect of cooking Lost by storage, cooking, A. A. oxidase Deficiency Scurvy: weakness, irritability, hemorrhage, gum inflammation, bone degeneration

Energy : 

Energy Requirement: Growth and maintenance of body tissue Maintenance of body temp. involuntary muscle movement Voluntary muscle movement Sources: from oxidation, 1gm CAH 16kJ (4kcal) Fat 37kJ (9kcal) Protein 17kJ (4kcal)

Energy : 

Energy 4.2 J = 1cal Measurements Direct calorimetry Indirect calorimetry Basal metabolism Amount of energy required to carry out the basic processes such as cellular activity, heart beat & respiration

Slide38: 

BMR: Man 65kg 1.14k cal/min woman 55kg 0.91k cal/min Total energy requirement: time X number of unit /min Factors affecting energy requirement Age Environmental temp. Disease Pregnancy Energy intake

Specific dynamic action of food: 

Specific dynamic action of food The increased of energy expenditure due to food metabolism equals 10% of expenditure Excess energy intake is stored as fat in the body

Fiber : 

Fiber Definition: plant material that can’t be digested by enzymes of GIT Found in the cell wall and within cell of seed, roots, leaves, fruits

Slide41: 

Composition: Cellulose: glucose polysaccharide, tough fibrous strand, leafy veg. Pectin, plant gum, mucilages: non cellulose polysaccharide Pectin combine with water to form gel Plant gum to cover site of injury Mucilages hold water in seed to prevent drying Lignin: gives the wood its strength and shape

Slide42: 

Analysis of fiber: Crude fiber content Roughage Effects of dietary fibers: Mouth:keeps teeth, gum healthy Stomach: slow emptying of stomach & digestion Small bowel: viscosity & transit time, complete absorption Large bowel: bacteria in stool, H2O, stool bulk, defecation, intracolonic pressure, colonic transit time

Slide43: 

Fiber in diet: depends on type of diet Fiber hypothesis: 1970 ( degenerative disorder in UK) Low intake of fiber related to the following disease: Colonic disorder (con., d.d,c.c,app) Disorder which are 2dry to colonic disorder (h.h, dvt, pe) Metabolic disorder (ob, dm, ac, gs)

Slide44: 

Disadvantage of fiber in diet: Mineral deficiency Flatulence