Seminar Unit 5HW205

Daniela Messina, DC, MS, L.Ac

Unit 5 Quiz: Focus on Minerals Due Midnight Tuesday

Discussion: Due Midnight Tuesday

Seminar: Option 1 – attend live Option 2 – written assignment – due Midnight Tuesday

Dmessina@kaplan.edu

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• differentiate between major minerals and trace elements. • state the general functions of the minerals in the body. • state the major functions of each mineral. • identify the best food sources of each mineral. • identify deficiency states associated with each mineral. • identify treatments for mineral deficiencies.

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SodiumChloride

PotassiumCalcium

PhosphorusMagnesium

Sulfur

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IronZinc

IodineSeleniumCopper

ManganeseFluoride

ChromiumMolybdenum

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Should it be fortified with vitamins and minerals?

Let’s start with a question about alcohol….

Question:

Why is alcohol absorbed more rapidly than the nutrients?

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How Alcohol Affects the Body Long Term

http://www.youtube.com/watch?v=PA1gDo4OXp4

View the video and come on back when you are finished.

I will have the sound off so I do not disturb the narration.

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The body wants to dispose of it rapidly.

It is viewed by the body as potentially TOXIC and cannot be stored in the body.

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A class of organic compounds that contains a hydroxyl group: (OH)

Laymen's terms: An intoxicating agent such as beer, wine and distilled liquor.(ethyl alcohol or ethanol)

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Ethanol The alcohol in beer, wine, spirits

Methanol Wood alcohol—poisonous

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Alcohol is a depressant, not a stimulant.

Alcohol is a narcotic.

Alcohol leads to dehydration.

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Cerebellum

Pons, Medulla oblongata

Frontal lobe

Midbrain

Two Alcohols: Glycerol and Ethanol

Ethanol is the alcohol in beer,wine, and distilled liquor.

Glycerol is the alcohol usedto make triglycerides.

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Alcohol is made from grains and fruits isn’t it?

Hmmm…

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Provides energy7 kcal/g

No other nutritive value

“Empty calories” – does not provide and rather can interfere with nutrient absorption.

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Fermentation Yeast cells metabolize sugar to make alcohol

Alcoholic beverages Beer: 5–6% alcohol Wine: 8–14% alcohol Liquor: 35–45% alcohol

“Proof” is twice the alcohol percentage

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Distillation separates the vitamins and minerals in the original fruit or grain from the alcohol

If these nutrients were kept, alcohol could be used as fuel by the body

Since they are lost, alcohol is viewed by the body as poison

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To help you decide whether or not alcohol could be or should be fortified let’s make sure you understand how the body processes it.

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12oz beer

1 1/2 oz hard liquor(80 proof whiskey, gin, brandy, rum, vodka)

5 oz wine

Each of these servings equals one drink.

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Alcohol dehydrogenase:An enzyme that breaks down alcohol in the stomach. Reduces the amount of alcohol absorbed by 20%.

Question: Why do women feel the effects of alcohol faster?

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ONE MINUTE:

The time it takes alcohol to cross the walls of an empty stomach and reach the brain.

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ONE MINUTE:

The time it takes alcohol to cross the walls of an empty stomach and reach the brain.

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No digestion required

Absorbed from mouth, esophagus, stomach,and small intestine

Absorption slowed by food

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Venous System(Blood Stream)

Stomach and Small Intestine

Liver

Q: How much can the liver process?

A: ½ ounce ethanol per hour (one drink)

Removing alcohol from circulation Liver metabolism limited Blood alcohol level falls slowly

Individual differences in rate of alcohol metabolism Gender Race/ethnicity Age

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Graph source: National Institute on Alcohol Abuse and Alcoholism

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AcetaldehydeAlcohol

(ethanol) Acetaldehydedehydrogenase

Acetate Acetyl CoA

CoAAlcohol

dehydrogenase

NAD+ NADH + H+

Using alcohol calories for energy.

Alternate Route for Acetyl CoA: To Fat

Extra fat production from alcohol = weight gain

Remember: 7calories per gram

People who should not consume alcohol Those who cannot moderate intake Children and adolescents Those taking certain medications Those with illnesses worsened by alcohol Those who drive or operate machinery Pregnant or breastfeeding women Those with a strong family history of alcoholism

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Alcohol in the brain and nervous system Depressant; affects all parts of brain

Alcohol’s effect on GI system Esophagitis, gastritis

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Alcohol and the liver Fatty liver Fibrosis Cirrhosis

Fetal alcohol syndrome Physical abnormalities Mental retardation Low birth weight; poor growth

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Alcohol can contribute to body fat and weight gain. (7kcal/gram)

Alcohol has ZERO nutrients.

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Poor diet Alcohol provides energy but

no nutrients Economic factors Lack of interest in food; GI

problems

Vitamin deficiencies Alcohol interferes with

vitamin metabolism Folate, thiamin,

vitamin A

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Mineral deficiencies Inadequate diet; fluid losses Calcium, magnesium, iron, zinc Some mineral levels are elevated

Macronutrients Alcohol interferes with amino acid absorption Alcohol raises blood levels of fats

Body weight Inconsistent effect of alcohol calories on weight

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Displaces nutrients from the diet Interferes with metabolism of nutrients Liver loses its ability to retain folate. Kidneys increase excretion of folate.

Leads to a folate deficiency Excess homocysteine Increased risk for colorectal cancer GI tract cell destruction Deficiency of Thiamin, B12, folate, Vit D, Vit A,

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Moderate drinking has been associated with reduced mortality

Heart disease Red wine-phytochemical:

ReseveratrolThe “French Paradox”Acts as an antioxidant

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Certain populations can benefit from moderate alcohol consumption

However, if alcohol were fortified it would be considered a source of nutrients which would lead to legal difficulties in restricting it’s use

Thank you!

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