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.

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

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

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 SourceVitamin 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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MineralsType Functions Food SourceCalcium •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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MineralsType Functions Food SourcePhosphorus •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

Minerals

Type Function Food SourceMagnesium •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