Lesson #6: Nutrients Flashcards
(12 cards)
Macronutrients and Micronutrients
Nutrients are molecules required by the human body for metabolic functions.
Nutrients are classified according to the amounts that are needed by the
body.
Micronutrients – Less than 0.05% of body mass amounts are needed
Macronutrients – Needed in relatively large amounts.
Micronutrients
Micronutrients include vitamins and trace minerals.
Trace minerals include Fe, Cu, Zn, I, Se, Mn, Mo, Cr, Co and B.
Vitamins
Organic compounds required for growth and metabolism.
Vitamins assist in the formation of hormones, blood cells,
neurotransmitters and nucleic acids.
Vitamins are not structurally related. They are classified in their
ability to be dissolved in water or fat.
A vitamin will dissolve in fat if it is
structurally non polar.
Vitamin A and D are mostly non
polar which means that they are fat
soluble
A vitamin will dissolve in water if it is
structurally polar.
Vitamin C is able to form bonds
with water which makes it polar
and able to dissolve in water.Water soluble vitamins are transported directly in the blood and
excess is filtered out by the kidneys and excreted.
Fat soluble vitamins are slower to absorb and excess is stored in
adipose tissues where they can cause harmful side effects
Macronutrients
Macronutrients include carbohydrates, proteins, and lipids as well as
some minerals such as Na, Mg, K, Ca, P, S and Cl.
Deficiencies
When people do not get a balanced supply of nutrients they suffer from
malnutrition.
This encompasses a broad range of conditions that all involve compromised
health and increased mortality.
Micronutrient Deficiencies
The most prevalent micronutrient deficiencies around the world
are those involving iodine, vitamin A and iron.
Iodine
Iodine is essential for the
production of the hormone
thyroxine.
It is found in shellfish, yogurt,
strawberries, cranberries and
other seafood and vegetables.
Deficiency in iodine causes the
thyroid to swell and this produces
a goiter.
One of the main methods used to
prevent this is the iodization of
salt.
Vitamin A
Vitamin A is used in the body to
maintain healthy skin and good
eyesight as well as functions as an
antioxidant.
It is found in yellow and orange fruits
and vegetables, spinach and egg yolks.
Vitamin A deficiency causes a
condition known as xerophthalmia.
Which is characterized by dry eyes and
night blindness.
To prevent this vitamin A can be
added to margarine since it is fat
soluble.
Iron
Iron is an essential part of
hemoglobin which transports
oxygen in the blood.
It is found in red meats, leafy
green vegetables, nuts, and seeds.
Iron deficiency causes anemia
which is characterized by fatigue,
brittle nails, and low immunity.
To prevent this iron can be added
with vitamin C to flour and milk
Macronutrient Deficiencies
Severe malnutrition can result from
protein deficiency
Marasmus is a condition resulting
from iron deficiency in infants at the
time of weaning in developing
countries.
Marasmus causes failure to gain
weight, weight loss and emaciation
Kwashiorkor is a similar condition
found in young children whose diet
is high in starch and low in protein.
Causes of Malnutrition
Lack of distribution of global resources
Depletion of nutrients in the soil and water
Lack of education, or understanding of the importance of a
balanced diet
Over processing of food for transport and storage
The use of chemicals in the production of food
Possible Solutions
Fortification of food staples with micronutrients
Increased availability of nutritional supplements
Improvement of the nutrient content of food through genetic
modification
Increased labelling of foods
Education
