This document provides information about food and nutrition. It defines food as an edible material for growth, repair and maintenance of the body. Nutrition is described as the process by which the body utilizes food for growth, maintenance of functions and repair. The objectives of nutrition are listed as promoting physical and mental growth, building and repairing tissues, and providing energy. Foods are classified by origin, chemicals, predominant function and sources. Macronutrients and micronutrients are defined. The food pyramid is illustrated and carbohydrates, proteins and fats are described in terms of their functions, sources and deficiencies.
The document provides dietary guidelines and information about balanced diets and food classification. The key points are:
1. Dietary guidelines recommend eating fewer calories, being more physically active, making healthier food choices, and limiting saturated fats, sugar and salt while increasing intake of vegetables, fruits, whole grains and seafood.
2. A balanced diet includes all essential nutrients in the correct amounts and can be classified by nutrients (macronutrients like proteins, fats and carbs vs micronutrients like vitamins and minerals), origin (animal vs plant foods), and chemical composition (carbs, proteins, fats, vitamins, minerals, etc.).
3. Foods are also classified by their functions
This document provides an introduction to nutrition, covering key topics such as the composition of the body, metabolism, nutrients, calories, dietary recommendations, and malnutrition. It explains that the body is made up of constantly changing atoms, molecules, cells, tissues and organs that require nutrients. The six main nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water, which the body obtains from food and uses through metabolic processes like anabolism and catabolism. Nutritional status depends on using food to meet physiological needs, while balanced diets supply all essential nutrients in proper proportions.
Diet counselling involves making healthy food recommendations to help people recover from diseases, prevent diseases, and manage weight. It requires skills like empathy, patience, knowledge, trust-building, and effective communication. The diet counselling process includes evaluation of a patient's nutritional status and eating habits, suggestion of dietary changes, modification of a menu plan, and follow up to monitor progress. Key aspects covered include calculating BMI and basal metabolic rate.
A balanced diet provides the right types and amounts of foods and drinks to maintain health. It includes major nutrients like proteins, carbohydrates, fats, vitamins, and minerals. Proteins help build muscle and boost immunity. Carbohydrates provide energy while fats transport vitamins and insulate organs. Vitamins and minerals support various bodily functions. A balanced diet along with physical activity and supplements can help ensure adequate nutrient intake and prevent deficiencies that impact health. Maintaining a positive attitude also contributes to overall well-being.
The document discusses the relationship between nutrition and infection. It notes that historically, the interaction between the two was not well recognized. However, studies demonstrated that infection can lead to malnutrition, and malnutrition increases susceptibility to infection, creating a vicious cycle. The effects of malnutrition on resistance to infection include reduced immune function and antibody production. Infection also affects nutritional status through increased nutrient needs, reduced intake and absorption, and increased losses. The interactions between the two are complex and bidirectional.
Here are some additional examples of meals and snacks adolescents may choose:
- Pasta with tomato sauce and vegetables
- Yogurt and fruit
- Peanut butter and banana sandwich
- Salad with chicken and dressing
- Granola bar
- Smoothie with yogurt, fruit and plant-based milk
- Hard boiled eggs
- Trail mix with nuts and dried fruit
- String cheese and crackers
This document discusses different types of millets found in India, including kambu, thinai, saamai, varagu, kuthiravali, and ragi. It provides the names of these millets in several Indian languages and describes their health benefits. Key details include that millets are a good source of fiber, calcium, minerals, and iron. They can help reduce cholesterol and blood pressure. The document also lists places to purchase millets in Bangalore and provides nutritional information for various millet varieties.
The document provides dietary guidelines and information about balanced diets and food classification. The key points are:
1. Dietary guidelines recommend eating fewer calories, being more physically active, making healthier food choices, and limiting saturated fats, sugar and salt while increasing intake of vegetables, fruits, whole grains and seafood.
2. A balanced diet includes all essential nutrients in the correct amounts and can be classified by nutrients (macronutrients like proteins, fats and carbs vs micronutrients like vitamins and minerals), origin (animal vs plant foods), and chemical composition (carbs, proteins, fats, vitamins, minerals, etc.).
3. Foods are also classified by their functions
This document provides an introduction to nutrition, covering key topics such as the composition of the body, metabolism, nutrients, calories, dietary recommendations, and malnutrition. It explains that the body is made up of constantly changing atoms, molecules, cells, tissues and organs that require nutrients. The six main nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water, which the body obtains from food and uses through metabolic processes like anabolism and catabolism. Nutritional status depends on using food to meet physiological needs, while balanced diets supply all essential nutrients in proper proportions.
Diet counselling involves making healthy food recommendations to help people recover from diseases, prevent diseases, and manage weight. It requires skills like empathy, patience, knowledge, trust-building, and effective communication. The diet counselling process includes evaluation of a patient's nutritional status and eating habits, suggestion of dietary changes, modification of a menu plan, and follow up to monitor progress. Key aspects covered include calculating BMI and basal metabolic rate.
A balanced diet provides the right types and amounts of foods and drinks to maintain health. It includes major nutrients like proteins, carbohydrates, fats, vitamins, and minerals. Proteins help build muscle and boost immunity. Carbohydrates provide energy while fats transport vitamins and insulate organs. Vitamins and minerals support various bodily functions. A balanced diet along with physical activity and supplements can help ensure adequate nutrient intake and prevent deficiencies that impact health. Maintaining a positive attitude also contributes to overall well-being.
The document discusses the relationship between nutrition and infection. It notes that historically, the interaction between the two was not well recognized. However, studies demonstrated that infection can lead to malnutrition, and malnutrition increases susceptibility to infection, creating a vicious cycle. The effects of malnutrition on resistance to infection include reduced immune function and antibody production. Infection also affects nutritional status through increased nutrient needs, reduced intake and absorption, and increased losses. The interactions between the two are complex and bidirectional.
Here are some additional examples of meals and snacks adolescents may choose:
- Pasta with tomato sauce and vegetables
- Yogurt and fruit
- Peanut butter and banana sandwich
- Salad with chicken and dressing
- Granola bar
- Smoothie with yogurt, fruit and plant-based milk
- Hard boiled eggs
- Trail mix with nuts and dried fruit
- String cheese and crackers
This document discusses different types of millets found in India, including kambu, thinai, saamai, varagu, kuthiravali, and ragi. It provides the names of these millets in several Indian languages and describes their health benefits. Key details include that millets are a good source of fiber, calcium, minerals, and iron. They can help reduce cholesterol and blood pressure. The document also lists places to purchase millets in Bangalore and provides nutritional information for various millet varieties.
Nutrigenomics is the study of how nutrients and other food components interact with an individual's genome to affect gene expression. It examines how diet influences cellular processes and looks at individual variability in responses to foods based on genetic makeup. The main concepts are that specific diets can modulate health and disease by impacting gene expression, genetic polymorphisms influence disease risk and diet response, and personalized diets may help reduce risk for genetically predisposed individuals. Key applications of nutrigenomics include understanding how diet relates to obesity, type 2 diabetes, cardiovascular disease, cancer, and other chronic health conditions by studying gene-diet interactions and genetic variations.
This document provides an overview of biochemical tests used to assess nutritional status. It discusses static tests that directly measure nutrients and functional tests that indirectly reflect nutrient deficiency. Protein status is challenging to evaluate but can be assessed via creatinine height index, nitrogen balance, albumin, prealbumin, and immunocompetence. Iron status involves ferritin, transferrin, hemoglobin, hematocrit, and red blood cell indicators. Common blood panels include CBC, metabolic, and lipid to evaluate nutrients, minerals, enzymes, and metabolites. Biochemical tests are useful but have limitations, so a comprehensive evaluation is best.
This document discusses geriatric nutrition and the physiological changes that occur with aging that influence nutritional needs. It outlines the decreased functioning of organs like the gastrointestinal tract, cardiovascular and renal systems with age. Protein, calcium, iron, vitamin and mineral requirements are increased. Sample balanced diets for Indian men and women over 60 years of different costs are provided, emphasizing cereals, pulses, vegetables, fruits, milk and oils.
The Mediterranean diet is inspired by eating patterns of countries surrounding the Mediterranean Sea like Italy, Greece, Spain and Morocco. It focuses on plant-based foods like olive oil, fruits and vegetables, cereals, legumes, eggs and dairy in moderation, along with fish and meat consumed sparingly. The Mediterranean diet has been shown to improve health and reduce the risk of cardiovascular disease, cancer, and neurological disorders. It emphasizes daily exercise and consuming a variety of healthy foods as depicted in the Mediterranean food pyramid.
This document discusses nutritional epidemiology, which is the study of nutritional determinants of disease in human populations. It defines nutrition as the science of how nutrients interact with the body and influence health and disease. Nutritional epidemiology examines the relationship between diet, health, and disease. Some key points made include:
- Epidemiological studies have shown relationships between low fruit/vegetable intake and cardiovascular disease and between saturated/trans fats and heart disease/diabetes.
- Studies established that increasing folic acid intake reduces the risk of neural tube birth defects.
- Objectives include disease prevention, monitoring population nutrient intake and status, and generating hypotheses about diet and disease.
Dietary assessment is a comprehensive evaluation of food consumption at the national, household, and individual level. It provides information about dietary intake patterns and estimates nutrient intake, which is helpful for planning health education activities and understanding food habits and attitudes. Common methods of dietary assessment include food balance sheets, inventories, weighing, 24-hour recalls, food frequency questionnaires, duplicate sampling, expenditure patterns, and diet histories. The 24-hour recall method, which is widely used, involves trained professionals interviewing subjects to recall the types and amounts of food consumed in the last 24 hours. Examples are provided to demonstrate how to quantify intake for various foods and meals in order to estimate calorie and nutrient intake.
This document discusses various methods for assessing nutritional status, including direct methods like anthropometric measurements, biochemical tests, clinical exams, and dietary evaluations as well as indirect methods using community health data. It provides details on anthropometric indicators like BMI, waist circumference, and hip measurements. Clinical exams can identify signs of deficiencies in hair, mouth, eyes, nails, skin, thyroid, and bones. Biochemical tests of blood and urine are useful to detect early nutritional changes. Dietary assessments include 24-hour recalls, food frequency questionnaires, and food diaries.
The document summarizes the key aspects of the food pyramid, including the main food groups and recommended daily servings. It provides details on grains, vegetables, fruits, dairy, proteins and oils. It emphasizes eating a variety of foods, focusing on whole grains, vegetables and fruits. It also stresses the importance of physical activity and discusses healthy eating myths.
This document provides guidelines for a healthy diet, including recommendations around carbohydrate, protein, lipid, vitamin, mineral, and fiber intake. It recommends getting 45-65% of daily calories from carbohydrates like grains, fruits, and vegetables. Protein from sources like beans, nuts, and soy should provide 10-35% of calories. Fats should provide 20-35% of calories, focusing on unsaturated fats. It also provides serving recommendations for fruits, vegetables, dairy, and grains according to the USDA's MyPyramid guidelines.
This document discusses medical nutrition therapy for various gastrointestinal disorders. It covers conditions affecting the esophagus like dysphagia and GERD. It also discusses stomach disorders like dyspepsia, gastritis, and peptic ulcer disease. The document outlines dietary interventions and considerations for these conditions. It further addresses gastric surgery, complications, and nutritional management after surgery.
This document provides information about a low-purine diet for people with gout or kidney stones. It explains that purines in certain foods are broken down into uric acid, which can build up in the body and cause these conditions. It lists foods high, medium, and low in purines that should be avoided, limited, or eaten freely on a low-purine diet. The sender notes they have hyperuricemia and that diet, especially limiting alcohol, is important for managing the condition.
Human beings can survive in extreme environments around the world, including poles, equator, and space, but some areas can only be visited briefly. An extreme environment makes obtaining food, shelter, and protection extraordinarily difficult. Nutrition in extreme altitudes, hot environments, and space presents unique challenges. In high altitudes, carbohydrates are beneficial and protein and fluid intake must be closely monitored. In hot climates, adequate hydration is essential to prevent illness. In space, microgravity affects the body in ways that may influence nutrient needs, requiring specially prepared space food that is balanced, easy to store and consume in low gravity.
This was done as a student presentation using photographs & content from various web sites & textbooks on the assumption of fair usage for studying & is for NON-COMMERCIAL purposes.
This document discusses and compares two types of nutrition surveys: longitudinal studies and cross-sectional studies. Longitudinal studies observe populations over long periods (up to a year) and can track disease incidence and seasonal variations. However, they are expensive, time-consuming, and require consistent standards. Cross-sectional studies observe populations over short periods (days to weeks) and are less resource-intensive, but only provide a snapshot in time and cannot establish causal relationships. The document outlines advantages and disadvantages of each type of study as well as techniques used in conducting longitudinal and cross-sectional nutrition surveys.
A vegetarian diet excludes meat but includes fruits, vegetables, beans, legumes, grains, nuts, and seeds, with or without dairy and eggs. There are different types like vegan, lacto, and ovo. People choose this diet for ethical, health, environmental or religious reasons. A vegetarian diet has been associated with lower risk of heart disease, diabetes, cancer and lower BMI when compared to non-vegetarian diets. Planning is needed to ensure getting enough protein, omega-3s, iron, zinc, iodine, calcium, vitamin D and B12.
Magic Millets - 2023
International Festival
25th Sept – 27nd Sept 2023
Venue: ARNA JHARNA THAR DESERT MUSEUM, JODHPUR (Rajasthan)
Spread awareness on the contribution of millets to Food Security, Health and Nutrition to convert “JAN ANDOLAN” (People’s
movement) into “JAN BHAGIDARI” (People’s Participation)
This is the presentation about "Nutritional Epidemiology". By lacking of different minerals in our food we may suffer different types of disease... The types of disease are mentioned in this presentation.
This document provides an introduction to clinical nutrition. It discusses how food is essential to life and growth. The science behind nutrition examines ideas about food and how nutrients, water, proteins, fats, carbohydrates, vitamins and minerals are obtained from food and necessary for life. Nutritional status can be good, fair or poor depending on food consumption and body status. Clinical nutrition deals with determining nutrient needs and sources to maintain good health. Malnutrition occurs from insufficient or excessive nutrient intake and impacts health. Diet and clinical nutrition are important for nutritional care and treatment.
The document discusses balanced diets and malnutrition. It defines a balanced diet as one that includes all essential nutrients in proper proportions, including carbohydrates, proteins, fats, water, vitamins, minerals, and fiber. It explains the sources and functions of each nutrient. Malnutrition occurs when nutrient intake is deficient or excessive and can cause undernutrition diseases like kwashiorkor or overnutrition issues like obesity. The document recommends preventing malnutrition through nutrition education at the family level, community participation, national programs like agriculture and storage, and international cooperation.
Nutrigenomics is the study of how nutrients and other food components interact with an individual's genome to affect gene expression. It examines how diet influences cellular processes and looks at individual variability in responses to foods based on genetic makeup. The main concepts are that specific diets can modulate health and disease by impacting gene expression, genetic polymorphisms influence disease risk and diet response, and personalized diets may help reduce risk for genetically predisposed individuals. Key applications of nutrigenomics include understanding how diet relates to obesity, type 2 diabetes, cardiovascular disease, cancer, and other chronic health conditions by studying gene-diet interactions and genetic variations.
This document provides an overview of biochemical tests used to assess nutritional status. It discusses static tests that directly measure nutrients and functional tests that indirectly reflect nutrient deficiency. Protein status is challenging to evaluate but can be assessed via creatinine height index, nitrogen balance, albumin, prealbumin, and immunocompetence. Iron status involves ferritin, transferrin, hemoglobin, hematocrit, and red blood cell indicators. Common blood panels include CBC, metabolic, and lipid to evaluate nutrients, minerals, enzymes, and metabolites. Biochemical tests are useful but have limitations, so a comprehensive evaluation is best.
This document discusses geriatric nutrition and the physiological changes that occur with aging that influence nutritional needs. It outlines the decreased functioning of organs like the gastrointestinal tract, cardiovascular and renal systems with age. Protein, calcium, iron, vitamin and mineral requirements are increased. Sample balanced diets for Indian men and women over 60 years of different costs are provided, emphasizing cereals, pulses, vegetables, fruits, milk and oils.
The Mediterranean diet is inspired by eating patterns of countries surrounding the Mediterranean Sea like Italy, Greece, Spain and Morocco. It focuses on plant-based foods like olive oil, fruits and vegetables, cereals, legumes, eggs and dairy in moderation, along with fish and meat consumed sparingly. The Mediterranean diet has been shown to improve health and reduce the risk of cardiovascular disease, cancer, and neurological disorders. It emphasizes daily exercise and consuming a variety of healthy foods as depicted in the Mediterranean food pyramid.
This document discusses nutritional epidemiology, which is the study of nutritional determinants of disease in human populations. It defines nutrition as the science of how nutrients interact with the body and influence health and disease. Nutritional epidemiology examines the relationship between diet, health, and disease. Some key points made include:
- Epidemiological studies have shown relationships between low fruit/vegetable intake and cardiovascular disease and between saturated/trans fats and heart disease/diabetes.
- Studies established that increasing folic acid intake reduces the risk of neural tube birth defects.
- Objectives include disease prevention, monitoring population nutrient intake and status, and generating hypotheses about diet and disease.
Dietary assessment is a comprehensive evaluation of food consumption at the national, household, and individual level. It provides information about dietary intake patterns and estimates nutrient intake, which is helpful for planning health education activities and understanding food habits and attitudes. Common methods of dietary assessment include food balance sheets, inventories, weighing, 24-hour recalls, food frequency questionnaires, duplicate sampling, expenditure patterns, and diet histories. The 24-hour recall method, which is widely used, involves trained professionals interviewing subjects to recall the types and amounts of food consumed in the last 24 hours. Examples are provided to demonstrate how to quantify intake for various foods and meals in order to estimate calorie and nutrient intake.
This document discusses various methods for assessing nutritional status, including direct methods like anthropometric measurements, biochemical tests, clinical exams, and dietary evaluations as well as indirect methods using community health data. It provides details on anthropometric indicators like BMI, waist circumference, and hip measurements. Clinical exams can identify signs of deficiencies in hair, mouth, eyes, nails, skin, thyroid, and bones. Biochemical tests of blood and urine are useful to detect early nutritional changes. Dietary assessments include 24-hour recalls, food frequency questionnaires, and food diaries.
The document summarizes the key aspects of the food pyramid, including the main food groups and recommended daily servings. It provides details on grains, vegetables, fruits, dairy, proteins and oils. It emphasizes eating a variety of foods, focusing on whole grains, vegetables and fruits. It also stresses the importance of physical activity and discusses healthy eating myths.
This document provides guidelines for a healthy diet, including recommendations around carbohydrate, protein, lipid, vitamin, mineral, and fiber intake. It recommends getting 45-65% of daily calories from carbohydrates like grains, fruits, and vegetables. Protein from sources like beans, nuts, and soy should provide 10-35% of calories. Fats should provide 20-35% of calories, focusing on unsaturated fats. It also provides serving recommendations for fruits, vegetables, dairy, and grains according to the USDA's MyPyramid guidelines.
This document discusses medical nutrition therapy for various gastrointestinal disorders. It covers conditions affecting the esophagus like dysphagia and GERD. It also discusses stomach disorders like dyspepsia, gastritis, and peptic ulcer disease. The document outlines dietary interventions and considerations for these conditions. It further addresses gastric surgery, complications, and nutritional management after surgery.
This document provides information about a low-purine diet for people with gout or kidney stones. It explains that purines in certain foods are broken down into uric acid, which can build up in the body and cause these conditions. It lists foods high, medium, and low in purines that should be avoided, limited, or eaten freely on a low-purine diet. The sender notes they have hyperuricemia and that diet, especially limiting alcohol, is important for managing the condition.
Human beings can survive in extreme environments around the world, including poles, equator, and space, but some areas can only be visited briefly. An extreme environment makes obtaining food, shelter, and protection extraordinarily difficult. Nutrition in extreme altitudes, hot environments, and space presents unique challenges. In high altitudes, carbohydrates are beneficial and protein and fluid intake must be closely monitored. In hot climates, adequate hydration is essential to prevent illness. In space, microgravity affects the body in ways that may influence nutrient needs, requiring specially prepared space food that is balanced, easy to store and consume in low gravity.
This was done as a student presentation using photographs & content from various web sites & textbooks on the assumption of fair usage for studying & is for NON-COMMERCIAL purposes.
This document discusses and compares two types of nutrition surveys: longitudinal studies and cross-sectional studies. Longitudinal studies observe populations over long periods (up to a year) and can track disease incidence and seasonal variations. However, they are expensive, time-consuming, and require consistent standards. Cross-sectional studies observe populations over short periods (days to weeks) and are less resource-intensive, but only provide a snapshot in time and cannot establish causal relationships. The document outlines advantages and disadvantages of each type of study as well as techniques used in conducting longitudinal and cross-sectional nutrition surveys.
A vegetarian diet excludes meat but includes fruits, vegetables, beans, legumes, grains, nuts, and seeds, with or without dairy and eggs. There are different types like vegan, lacto, and ovo. People choose this diet for ethical, health, environmental or religious reasons. A vegetarian diet has been associated with lower risk of heart disease, diabetes, cancer and lower BMI when compared to non-vegetarian diets. Planning is needed to ensure getting enough protein, omega-3s, iron, zinc, iodine, calcium, vitamin D and B12.
Magic Millets - 2023
International Festival
25th Sept – 27nd Sept 2023
Venue: ARNA JHARNA THAR DESERT MUSEUM, JODHPUR (Rajasthan)
Spread awareness on the contribution of millets to Food Security, Health and Nutrition to convert “JAN ANDOLAN” (People’s
movement) into “JAN BHAGIDARI” (People’s Participation)
This is the presentation about "Nutritional Epidemiology". By lacking of different minerals in our food we may suffer different types of disease... The types of disease are mentioned in this presentation.
This document provides an introduction to clinical nutrition. It discusses how food is essential to life and growth. The science behind nutrition examines ideas about food and how nutrients, water, proteins, fats, carbohydrates, vitamins and minerals are obtained from food and necessary for life. Nutritional status can be good, fair or poor depending on food consumption and body status. Clinical nutrition deals with determining nutrient needs and sources to maintain good health. Malnutrition occurs from insufficient or excessive nutrient intake and impacts health. Diet and clinical nutrition are important for nutritional care and treatment.
The document discusses balanced diets and malnutrition. It defines a balanced diet as one that includes all essential nutrients in proper proportions, including carbohydrates, proteins, fats, water, vitamins, minerals, and fiber. It explains the sources and functions of each nutrient. Malnutrition occurs when nutrient intake is deficient or excessive and can cause undernutrition diseases like kwashiorkor or overnutrition issues like obesity. The document recommends preventing malnutrition through nutrition education at the family level, community participation, national programs like agriculture and storage, and international cooperation.
This document provides information on nutrients and their functions in the human body. It discusses the six categories of nutrients - macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Each nutrient is described in terms of its functions, dietary sources, and the effects of deficiency and excess. The document aims to educate on essential substances required for growth, development, and maintenance of health.
This document provides information on nutrients and their functions in the human body. It discusses the six categories of nutrients - macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Each nutrient is described in terms of its functions, dietary sources, and the effects of deficiency and excess. The document aims to educate on essential substances required for growth, development, and maintenance of health.
This document discusses nutrition and food. It defines nutrition as the science of taking in and utilizing food and its relationship to health. It discusses the importance of nutrition for health, and how malnutrition can lead to diseases. It also covers the classification, functions, and sources of the main nutrients - proteins, carbohydrates, fats, vitamins and minerals. Specific topics covered include protein nutrition and deficiencies, carbohydrates, fats, and protein energy malnutrition (PEM) including kwashiorkor and marasmus.
The document discusses nutrition and proteins. It provides definitions of nutrition and discusses the history of nutrition and concepts of a healthful diet. It explains protein digestion, absorption, and metabolism. It discusses the classification of proteins and their sources. Protein-energy malnutrition is described along with its causes and symptoms. The daily protein requirement for adults is provided. Excessive intake and deficiency symptoms of proteins are noted. [/SUMMARY]
I Mr. Omkar B. Tipugade, Assistant Professor, Genesis Institute of Pharmacy. Here I share notes on basic concept of nutrition and various other point like artificial ripening, adulteration, junk foods etc and effect of this on our health. Notes are useful mostly for Diploma in pharmacy students. Points are cover as per their syllabus. Other stream students like science, nursing other medical students can also use notes.
Thanking You.
Nutritional problems - Maintaining a healthy lifestyleNahalMalik1
This document discusses nutritional problems and maintaining a healthy lifestyle. It defines nutrition and the six classes of nutrients, including macronutrients like carbohydrates, proteins, and lipids, and micronutrients like vitamins and minerals. It then discusses undernutrition issues like protein-energy malnutrition, vitamin deficiencies, and iodine deficiency. Overnutrition problems addressed include obesity and cardiovascular disorders. The document emphasizes the importance of a balanced diet with all necessary nutrients and a healthy lifestyle including exercise and limiting unhealthy foods to prevent nutritional problems.
The document discusses nutrition and balanced diets. It defines two types of nutrition - autotrophic and heterotrophic - and describes the processes involved in each. A balanced diet provides carbohydrates, proteins, lipids, vitamins, minerals, roughage, and water. Deficiencies or excesses of specific nutrients can lead to malnutrition and health problems. Maintaining a balanced diet tailored to individual needs and reducing risk factors can help prevent certain diseases.
This document discusses nutrition, nutrients, and the relationship between nutrition and health. It provides classifications of foods and nutrients, as well as their functions. The key points are:
1. Food provides energy, growth, development and protects the body from diseases. Nutrition involves ingestion, digestion and absorption of nutrients from food.
2. Nutrients include macronutrients like proteins, carbohydrates, and fats which are needed in large amounts, as well as micronutrients like vitamins and minerals needed in small amounts.
3. A balanced diet includes a variety foods in proper amounts and proportions to meet daily nutrient requirements for health. Good nutrition prevents deficiency and chronic diseases while an unhealthy diet increases
This document discusses nutrition and food safety. It provides definitions of nutrition, nutrients, macronutrients like carbohydrates, proteins and fats, and micronutrients like vitamins and minerals. It also discusses factors affecting nutrition, characteristics of a healthy diet, signs of good nutrition, and types of malnutrition like undernutrition, protein-energy malnutrition and kwashiorkor. It highlights issues like malnutrition in India and how it is measured.
The document discusses various topics related to nutrition including food, nutrients, vitamins, and minerals. It defines food and nutrition, and explains that food provides nutrients that the body uses for growth, repair, energy, and maintenance. It classifies foods by origin, chemicals, and functions. It also describes important macronutrients like carbohydrates, proteins, and fats, and micronutrients like various vitamins and minerals. It provides details on the functions, sources, and deficiency diseases of specific vitamins and minerals.
This document discusses proteins, including their functions in the body, sources of proteins, and protein requirements at different life stages. It notes that proteins are needed for growth, repair, and maintenance of the body. There are 20 common amino acids that make up proteins. Protein needs are higher for infants, children, pregnant/nursing women, and those who are ill or recovering. The recommended daily allowance for most adults is 0.8 grams of protein per kilogram of body weight. Inadequate protein intake can lead to issues like impaired healing and immune function.
The document discusses protein, including its functions in the body, sources of protein, protein requirements at different life stages, and the digestion and absorption of protein. It notes that protein is needed for growth, repair, and maintenance of the body, and outlines recommended daily intake amounts of protein for infants, children, adolescents, and adults. The document also discusses protein deficiencies and the health issues they can cause if left untreated.
This document discusses public health nutrition and its importance for health promotion and protection. It begins by assessing factors that drive eating behaviors, such as hunger, appetite, culture, habit, emotions, and advertising. It then discusses eating for health and defines nutrition as the science of the relationship between physiological functions and essential food elements. It notes that child malnutrition rates in Bangladesh are very high, with nearly half of children under age 5 being underweight or stunted. The document defines nutrition and classifies nutrients, discussing carbohydrates, proteins, fats, vitamins, minerals, and water. It also addresses nutrient deficiencies and factors that can affect nutrition.
This document discusses geriatric nutrition and dietary recommendations for elderly patients. It begins with definitions of geriatric nutrition and factors that can affect the nutritional status of older adults, including physiological and oral changes. It then outlines the specific nutrient needs of elderly individuals, including decreased calorie and protein requirements. Recommendations are provided for a modified food pyramid and assessing nutritional status. Diet instructions are provided for new denture wearers. The document concludes with the importance of nutritional interventions and education by prosthodontists to address common nutritional deficiencies in elderly patients.
Idk if you are you doing tomorrow morning yet to be treated as I'm sure you are not picking up my room and hospital near Pali road kudi tu hi tu hi hai ki yai kashmiri mirch masala is tinu abong tar ammur hubby is abong tar ammur hubby and I will you be interested please contact the person who are you not replying sooner or later version you doing tomorrow and then you will you go now please send me your address and phone numbers of supreme personality is tinu abong tar chehara I am not yet to be treated as such as I'm unable open to the Prostho department rn you are not picking call in the group about this one also good looking for the students of Bangladesh in my AICTE you doing today also sleeping on it rn Shukla and we have to get up to other room and hospital jodhpur rajasthan me to come to there house and hospital jodhpur rajasthan high court can you please send the link to other room and hospital near Pali Rajasthan State dental council which one is better than the intended recipient please notify us immediately and hospital near Pali Rajasthan State
This document discusses the importance of nutrition for adolescents. It outlines several key nutrients that are especially important during adolescence, including calcium for bone development, iron to meet high demands from growth, and protein for muscle and bone growth. It also notes the daily calorie and protein requirements for teenage boys and girls. The document discusses malnutrition, micronutrients, micronutrient deficiencies like anemia and iodine deficiency, and eating disorders some adolescents may experience.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
3. FOOD
- an edible material
- for growth
- for repair
- for the maintenance of the
body
4. NUTRITION
process by which the body utilizes for food
science of food and its relationship to health
combination of process by which living organism receives and
uses food materials for growth, maintenance of functions and
repair of component parts.
5. OBJECTIVE OF
NUTRITION
1. To promote the physical and mental growth and development of
human beings.
2. Building and repairing of tissues and cell damaged by infection
and injuries.
3. To provide energy for doing works.
4. To protect from infections and deficiency disorders.
11. NUTRIENTS
Organic and inorganic complexes contained in food are
called as nutrients.
Which provides energy, helps to grow well and normal
development and repair of tissues
Useful chemical substances derived from food by the
body are called nutrients
12. FOOD PYRAMID
- Is an outline of what to eat each day based on
Dietary Guidelines.
- It provides a general guide that let you choose
a healthy diet that is right for your body.
- The pyramid calls for eating a variety of foods
to get nutrients you need and at the same time
to measure the right amount of calories to
maintain a healthy and physical body.
18. MACRONUTRIENTS
REQUIRED IN LARGE
QUANTITIES
PROVIDE BODY WITH
ENERGY
EXAMPLES ARE: PROTEIN,
CARBOHYDRATES AND
FATS
MICRONUTRIENTS
REQUIRED IN SMALL
QUANTITIES
PLAY A PIVOTAL ROLE IN
DISEASE PREVENTION
EXAMPLES ARE:
MINERALS AND
VITAMINS
26. Major food source and a key form of energy for most
organisms.
One gram of carbohydrate contains approximately 4
kilocalories.
Formed by green plants in the process of
photosynthesis.
It provides 50-60% of total calories taken.
Carbohydrates
31. diSACCHARID
ES
- These are two
monosaccharides bonded
together
sucrose
glu
cose
fruc
tose
maltose
glu
cose
galac
tose lactose
glu
cose
glu
cose
32. sucrose
maltose
lactose
- (a.k.a. MILK SUGAR); human
milk contains 4.8 g per 100 ml
and cow’s milk contains
approximately 6.8 g per 100 ml.
- (a.k.a. MALT SUGAR); It
occurs in the body as an
intermediate product of starch
digestion.
35. starch
dextrin
glycogen
cellulose
- It is the reserve
carbohydrates in humans.
- It is abundant in the plant
world and is found in granular
form in the cell plants.
- Most commonly consumed
in cooked starch foods.
- It is, therefore, the most
abundant naturally-
occurring organic
substance.
42. LACTOSE
INTOLERANCE
A person can’t digest a certain
sugar in milk.
SYMPTOMS: abdominal pain,
diarrhea, flatulence, allergies,
hay fever
INSTEAD OF MILK: almonds,
dried beans, tofu, soy milk,
salmon, tuna, mackerel, egg
yolks, beef liver
43. It’s a rare metabolic hereditary
condition that prevents babies
from processing galactose.
SYMPTOMS: diarrhea, weight
loss, loss of appetite, yellowing
of the skin and sclera
INSTEAD OF MILK: fruits and
vegetables with galactose,
babies need to take vitamin and
mineral supplements such as
Calcium, Vitamins C, D, and K
Galactosemia
44. - A chronic lifelong condition that is insufficient in production of
insulin needed to metabolize sugar.
Diabetes Mellitus
45. - The reason for this is that it is not sugar itself that
causes cavities; rather, it is the consumption of refined
sugars and other refined foods.
Dental Caries
46. - This condition is also known
as “low blood sugar” and is often
a predecessor to diabetes.
- Most people feel symptoms
of hypoglycemia when their
blood sugar is 70 milligrams per
deciliter or lower.
Hypoglycemia
49. It was first discovered in 1838.
It is coined from the Greek word proteios or
”primary”.
It is a fundamental component of all living cells.
It is composed of unbranched chains of amino
acids.
A typical protein consists of about 200-300 amino acids
It builds, maintains and replaces tissues in our
body.
Our muscles, organs, and immune system are made
up mostly of protein.
54. Goodnews is youdon’thave to eat all essential
amino acids in every meal. As longas you have a
variety of proteinsources throughoutthe day, your
bodywillgrab what it needsfrom each meal!
55. The Dietary Reference Intake
(DRI) is 0.8 grams of protein per
kilogram of body weight, or 0.36
g/lb. This amounts to:
- 56 grams/day for the average
sedentary man
- 46 grams/per day for the
average sedentary woman
56. MARASMUS
Occurs more often in young children
and babies; it leads to dehydration
and weight loss.
SYMPTOMS: weight loss,
dehydration, chronic diarrhea,
stomach shrinkage
INITIAL TREATMENT: dried skim milk
mixed with boiled water and can also
include vegetable oil
57. KWASHIORKOR
a.k.a. EDEMATOUS
MALNUTRITION
SYMPTOMS: fatigue, diarrhea, loss of
muscle mass, edema, failure to grow
or gain weight
TREATMENT: can be corrected by
eating more proteins and calories
Occurs in people who have severe
protein deficiency.
60. Used by the body as energy, storage for
vitamins, for production of hormones,
and protection of organs.
It is the most concentrated source of
energy; may be either solid or liquid at a
room temperature.
61. It belongs to a group of substances
called lipids.
It comes from an Old English word
“faett” meaning crammed or adorned.
63. SATURATED
FATS
SHOULD BE LIMITED BUT NOT
NECESSARILY AVOIDED
IF EATEN IN LARGE AMOUNT, THEY
CAN BE BAD FOR YOUR HEALTH
THEY’RE FOUND IN: MEAT FAT,
BUTTER, FULL-FAT DAIRY PRODUCTS,
COCONUT OIL, PEANUT OIL, PALM
OIL, CHIPS, BISCUITS, AND CAKES
UNSATURATED
FATS
SHOULD AIM TO
INCLUDE MORE OF
THESE FATS
IT CAN BE BENEFICIAL
FOR HEART HEALTH
THEY’RE FOUND IN: FISH,
NUTS, AVOCADOS,
VEGETABLE OILS
64. TRANS
FATS
IT CAN RAISE CHOLESTEROL
AND INCREASE THE CHANCE
OF GETTING HEART DISEASE
THE FOOD CONTAINS TRANS FAT
WHEN YOU SEE “HYDROGENATED”
OR “PARTIALLY HYDROGENATED”
OILS ON AN INGREDIENTS LIST
THEY’RE FOUND IN: STICK
MARGARINE, COOKIES,
CAKES, AND FRIED FOODS
65.
66.
67.
68. RETINOIDS – ALSO KNOWN AS
“PREFORMED VITAMIN A”; THEY ARE
FOUND IN:
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS
69. CAROTENOIDS – ALSO KNOWN AS
“PROVITAMIN A”; THEY ARE FOUNDIN:
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS
70. WHAT DOES IT DO FOR OUR BODIES?
1. Essential for eyesight, especially for night vision;
2. Essential for normal growth and reproduction;
3. Prevents dry lips and protects respiratory track and
urinary tract against harmful bacteria;
4. Builds immunity (ability to fight infections);
5. Essential for correct functioning of epithelial cells
and mucus secretion.
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS
74. NIGHT BLINDNESS
IT IS ONE OF THE FIRSTSIGN OF VITAMINA
DEFICIENCY.
RODS OF THE RETINADO NOT FUNCTION WELLIN
DIMLIGHT OR TWILIGHT
75. HYPERKERATOSIS
A VITAMIN A DEFICIENCYWHERE MUCUS-SECRETING
CELLS AREREPLACED BYKERATIN PRODUCING CELLS
LEADINGTO A VERYDRY ROUGH SKIN.
SOME SYMPTOMS OF THE MORECOMMON CAUSES
INCLUDE:CORNS, CALLUSES AND ECZEMA
77. Do not ingest too much
vitamin A for your body
will produce a toxic
syndrome known as
“HYPERVITAMINOSIS A”!
78. Pregnant women should
not ingest excessive
amounts of vitamin A
because it can cause
fetal abnormalities!
79. WHAT DOES IT DO FOR
OUR BODIES?
Works with calcium and phosphorus to
make strong, healthy bones, and teeth.
A STEROID
HORMONETHAT
EXISTSIN 2 FORMS:
VITAMIND2 AND D3
80. VITAMIN D2 – (ERGOCALCIFEROL); THIS IS
A PLANT-DERIVED FORM
VITAMIN D3 – (CHOLECALCIFEROL); THIS
IS GENERATED BY THE SKIN BY UV-
RADIATION. IT CAN BE DRIEVED FROM
A STEROID
HORMONETHAT
EXISTSIN 2 FORMS:
VITAMIND2 AND D3
81.
82. RICKETS
IT IS A VITAMIN D DEFICIENCY WHERE BONES ARE
UNDERMINERALIZED DUE TO POOR ABSORPTION OF
DIETARY CALCIUM; MOST COMMON IN CHILDREN WHO ARE
BETWEEN 6 AND36 MONTHS OLD.
SYMPTOMS: BONE FRACTURES,PAIN OR
TENDERNESSIN THE BONES, MUSCLECRAMPS,
TEETH AND SKELETALDEFORMITIES,
84. OSTEOMALACIA
IT IS A VITAMIN D DEFICIENCY IN ADULTS WHERE THERE IS
MALFORMATIONOF SKELETON; NOT THE SAME WITH
OSTEOPOROSIS!
SYMPTOMS: BONE PAIN, ESPECIALLYIN HIPS; A DULL
ACHING PAIN FROM HIPS TO: LOWERBACK, PELVIS,
LEGS,RIBS
86. Do not ingest too much vitamin
D for it will increased your
calcium level in the blood
leading to its deposition in the
kidneys called
“HYPERVITAMINOSIS D”!
89. WHAT DOES IT DO FOR OUR BODIES?
1. Acts as a powerful “antioxidant”;
2. Protects RBCs from destruction, it also delays aging;
3. Keeps the integrity of all cell membranes;
4. Prevents the formation of oxidized LDL which can
cause cardiovascular diseases;
5. Protects the body against Alzheimer’s disease,
Parkinson's disease, cataract, and cancer.
A
“TOCOPHERO
L”
90.
91. Premature infants are
susceptible to vitamin E
deficiency because placental
transfer is poor and they
also have limited adipose
tissue!
92. HEMOLYTIC ANEMIA
IT IS A VITAMIN D DEFICIENCYWHERETHE LIFESPAN
OF RBCsARE SHORTENING ANDDOESNOT RESPOND
TO IRON THERAPY
SYMPTOMS: PALENESS OFTHE SKIN, FATIGUE,
CONFUSION, DIZZINESS,INABILITYTO DO PHYSICAL
ACTIVITY, ENLARGEDSPLEEN AND LIVER,DARK
URINE
94. EDEMA
IT IS A MEDICAL TERM FOR SWELLING;BODY PARTS
SWELLFROM INJURYOR INFLAMMATION DUETO
LACK OF VITAMIN E
SYMPTOMS: (WILLDEPENDON THE AMOUNT OF
SWELLING)BUT MOSTLY LEGS FEELHEAVY
96. VITAMIN K1 – (PHYLLOQINONE); SYNTHESIZED
IN PLANTS
VITAMIN K2 – (MENAQUINONE);SYNTHESIZED
IN THE INTESTINEBYBACTERIALFLORA
MENADIONE – SYNTHETICVITAMINK
EXISTS IN
THREE FORMS
97. WHAT DOES IT DO FOR
OUR BODIES?
Essential for blood clotting.
“K” IS DERIVED
FROM THE
GERMANWORD
“KOAGULATION”
98.
99. 1. May occur due to killing of intestinal
flora by long-term use of antibiotics in
adults.
2. Newborns have sterile intestine,
therefore they cannot synthesize Vitamin
K which may result to life-threatening
bleeding disorder.
“DEFICIENCI
ES”
100. It is recommended that all
newborns received a single
intramuscular dose of
Vitamin K as prophylactic
against hemorrhage.
101.
102. • A vitamin that can dissolve
in water. Water-soluble
vitamins are carried to the
body's tissues but are not
stored in the body. They are
found in plant and animal
foods or dietary supplements
and must be taken in daily.
104. plays an important
part in carbohydrate
metabolism and in
digestion.
enhance circulation.
105. most common in
only rice feeding
community especially
polished rice.
106. required by the body to use oxygen and the
metabolism of amino acids, fatty acids and
carbohydrates.
activates the pyridoxine, creates the niacin and
assists the adrenal gland.
107.
108. a deficiency disease
due to inadequate
intake of riboflavin and
characterized by sores
on the mouth.
109. required by the body for the utilization of
carbohydrates and tissue respiration.
drive a metabolic process known as
glycolysis, the extraction of energy from
glucose (sugar).
prevents and controls diabetes.
110.
111. is marked
by dementia, diarrh
ea, and dermatitis,
also known as “the
three Ds”.
112. assists the metabolism.
helps fight allergies.
maintains healthy skin,
muscles and nerves.
125. Essential in
mineralization of
bones and teeth.
Regulator of many of
the body’s biochemical
processes.
Involved in blood
clotting, muscle
contraction and
relaxation.
Involved also in nerve
function, blood
pressure and immune
defenses.
142. fluoride
Involved in the
formation of dental
enamel and prevents
dental caries.
Involved in the
formation of teeth
and skeleton and
inhibits osteoporosis
in old age.
143.
144.
145. As part of the two thyroid
hormones, iodine regulates
growth, physical and mental
development and metabolic
rate.
146.
147.
148. Essential in the
formation of blood;
involved in the
transport and storage
of oxygen in the blood.
A cofactor bound to
several non-homo
enzymes required for
the proper functioning
of cells.