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Objective 1.2
Nutrition8th Grade
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Objective 1.2
Summarize the benefits of consuming adequate amounts of vitamins A, E, and C, magnesium, calcium, iron, fiber, folic acid, and water in a variety of foods.
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Vitamins and Minerals
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The Nature of Vitamins
Vitamins are organic (carbon) compounds needed for normal function, growth and maintenance.
Vitamins are cofactors, they don’t do anything by themselves.
They are not a source of calories.
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Vitamin Requirements Daily Values (DV): standard nutrient intake values
developed by FDA– Disease prevention– Best met through a consumption of a wide
variety of foods
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Dietary Supplements $6 Billion Market
They are classified as “Nutritional Supplements” They are not foods, and not drugs.*
Supplements are “Product intended to supplement the diet and contains vitamins, minerals, botanicals, amino acids, and their extracts.”
NOT consumed as a food replacement Loosely regulated, “not evaluated by FDA”
By definition a “drug” is used to “prevent, treat or cure” disease. These terms cannot be used with supplements.
Use of some supplements is backed by scientific data.
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Fat Soluble Vitamins A – orange, helps vision, antioxidant- used as color
and antioxidant
D – we make it with sunlight, deficiency causes rickets, in milk, regulates Calcium:Potassium ratios
E – antioxidants, role in preventing stroke, cancer, heart disease- used as antioxidant
K – contributes to blood clotting factor
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Make Foldable
Take out 4 pieces of blank paper.
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Vitamins
Type Functions Food Source
Vitamin A •Helps eyes adjust to darkness•Helps keep skin healthy•Protects linings of nose, mouth, throat, and other organs from infection
Dark green vegetables, deep yellow vegetables and fruits, eggs, whole milk, fortified low-fat milk
Vitamin D Works wit calcium to build strong bones and teeth
Fortified milk, fish-liver oil. SUNSHINE VITAMIN!!!!
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Vitamins
Type Functions Food Source
Vitamin E Keeps oxygen from destroying other nutrients and cell membranes
Vegetable oil, salad dressing, margarine, grains, fruits, some vegetables.
Vitamin K Helps blood clot Green leafy vegetables, egg yolk
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Water Soluble Vitamins
Relatively cheap to add to food
Only Vitamin C is used for its functionality
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Vitamin C
Ascorbic acid Very inexpensive to add to food, marketing
tool. Antioxidant Deficiency leads to bleeding gums,
hemorrhages High in citrus fruits, limes, (Limeys)
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Vitamin C - Scurvy
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Minerals
Type Functions Food Source
Calcium •Helps build strong healthy teeth and bones.•Helps the heart beat properly•Helps muscles move•Helps keep soft tissue and nerves healthy•Helps blood clot
Milk, cheese, yogurt, green leafy vegetables, fish with edible bones.
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Calcium
Osteoporosis – a pediatric disease with geriatric consequences
National Osteoporosis Foundation www.nof.org
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Minerals
Type Functions Food Source
Phosphorus •Important in the production and maintenance of teeth and bone.•Strengthens cell walls.
Sunflower seeds, parmesan cheese, roasted soybeans, bacon
Potassium •Regulates heart function •Reduces blood pressure
Bananas, spinach, baked potatoes with skin, yogurt, salmon, avacados
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Minerals
Type Function Food Source
Magnesium •Helps muscles contract•Helps produce energy•Helps regulate many body functions
Nuts, peanut butter, edible seeds, dry beans and peas, whole-grain breads and cereals, milk, fish, green leafy vegetables, bananas
Iron •Helps blood carry oxygen•Helps cells use oxygen
Meat, liver, eggs, dry beans, dried fruits, whole-grains and enriched breads and cereals, spinach
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Fortification vs Enrichment Fortification - restores lost nutrients due to processing
Enrichment – adds nutritional value to meet a specific standard
Old London Restaurant Style Croutons. Seasoned Sourdough.
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