Nutrition basic terminology balance diet malnutrition food

1. 1/20/12
1
Nutrition Basics and
Terminology
T-Talk 1.1
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Presentation Overview
1. Terminology
2. Introduction Nutrients & Calories
3. Characteristics of a sound diet
4. Results of a sound diet
5. Health & Malnutrition
6. Factors affecting longevity & food
choices
Terminology
Diet: The kind and amount of
food consumed each day.
Food: Anything that nourishes
the body.
Nourish: To keep alive.
Terminology
Nutrition: The study of how food
keeps us alive.
– Includes the ingestion,
digestion, absorption,
assimilation, and excretion
of food.
Nutritional Sciences: The study
of nutrition including dietary
components and metabolism.
• Nutrient: Molecular substances that are nourishing
or that provide nourishment to cells and thus every
multicellular component of the human organism.
• Essential: The body cannot make these nutrients,
they must be consumed. Without an intake, specific
deficiency signs and symptom occur.
• Nonessential: The body can make these nutrients.
Without an intake, nutritional deficiency signs and
symptom do not occur.
• Energy Producing: Produces Calories when
metabolized by the body.
• Non-Energy Producing: Do not provide Calories but
have other important functions.
Terminology
Molecules to Cells to Organisms in
the Order of Life

2. 1/20/12
2
Overview of the Nutrients
Nutrient Oxygen Carbon Hydrogen Nitrogen Minerals
Water X X
Carbohydrate X X X
Fat X X X
Protein X X X X
Vitamins X X X X*
Minerals X
* Some B vitamins contain Nitrogen
The Six Categories of Nutrients
Can be divided into two categories:
• Energy Producing Nutrients
(Macronutrients)
– Carbohydrates, Fats and Proteins
• Essential Non-caloric Nutrients
– Vitamins & Minerals
(Micronutrients)
– Water
• Energy producing nutrients provide
Calories
• The Kilocalorie (Calorie):
– The unit used to measure
energy.
– It is the amount of heat energy
required to raise one kilogram
of water one degree Celsius (C)
from 36o-37oC (actually a
kilocalorie, Kcal or Calorie
denoted with a capitol “C”).
Terminology Energy Producing Nutrients
* Fiber is a non-caloric carbohydrate
The Kilocalorie (Calorie)
§ How do we apply this
definition to the energy
applied to food?
§ By using a Bomb
Calorimeter.
Bomb Calorimeter

3. 1/20/12
3
Energy Production in the Body
• The ultimate fuel used in the body
is a chemical called ATP
• ATP = Adenosine Tri-Phosphate
• We capture the chemical energy
between the carbon-carbon bonds
in Carbohydrate, Fat and Protein to
form ATP
Nicknames: Energy Producing Nutrients
• Carbohydrates are the High
Performance Fuel
– Carbs are fast and best at making ATP
• Fats are the Low Level Fuel
– Fats are very slow to produce ATP
• Proteins are the building blocks for
growth and repair
– Only under intense stress does protein
provide ATP
– Loads of toxic waste is produced when
protein is over consumed
The Non-caloric Nutrients
What does non-caloric mean?
• No ability to generate ATP
• No Calorie value
• Some non-caloric nutrients can be
essential for the body
• Physiological failure or death
occurs if the nutrient is withheld
from the diet
The Goal of Eating
• Food keeps us alive by providing
Calories (energy) and Nutrients. The
relationship between Calories and
Nutrients is called:
• Nutrient Density: Refers to the amount
of nutrients provided relative to the
number of Calories. Foods with high
nutrient density are nutritious.
Terminology
Nutrient Density
Values shown are
% DRI for a
moderately active
adult woman
1 Large Potato vs 1 Small Order Fast Food Fries, both 210 Calories

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4
Nutrient Density
1 cup plain yogurt vs ½ cup vanilla ice cream, both 130 Calories Nutrient Density
Characteristics of a Sound Diet
Calorie Control: An appropriate amount of Calories
are eaten to maintain a healthy body weight.
Adequacy: Essential nutrients, fiber, and energy
(Calories) are present in the diet.
Balance: Food types complement one another in the
diet. Not any one nutrient or food type is
overbearing.
Moderation: The diet does not contain an excess of
unwanted substances.
Variety: Different foods are used for the same
purpose in the diet.
Diet Results
• Result of a sound diet:
– Health: The state of complete physical,
mental, and social well-being; not just the
absence of infirmity.
• Result of a poor diet:
– Malnutrition: Impairment of health resulting
from deficiency, toxicity, or imbalance of
nutrient intake or body utilization (includes
over-nutrition and under-nutrition).
Health
Philosophical Statement about Health
• Healthy lifestyle behaviors promote health, &
unhealthy lifestyle behaviors promote
disease. Over long periods of time the health
consequences can be realized. Therefore,
even though a person may be “disease-free”
at the moment, a person that lives an
unhealthy lifestyle should not be labeled as a
“healthy” person.
Factors Affecting Longevity
1. Diet
• Poor diets promote degenerative
diseases/conditions: such as, cancer,
heart disease, osteoporosis, diabetes,
& obesity.
• Dietary factors like Fat, Sugar, Fiber,
Sodium, Alcohol, & Calcium, function
in the disease process.

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5
Leading Causes of Death
Diet
Related
Non-Diet
Related
Alcohol
Related
Deathsper100,000
Factors Affecting Longevity
2. Exercise (physical activity)
• Promotes health by positively influencing
body weight/composition, metabolism,
bone density, cognitive function, blood
pressure, blood cholesterol, and the
cardiovascular system.
• Strive for 60 minutes each day.
Factors Affecting Longevity
3. Other Factors
• Smoking or tobacco use is a leading
contributor to death of Americans
• Habits (lack of sleep, alcohol & drug
use, unsafe sex)
• Chance (accidents)
• Genetics
Factors Affecting
Food Choices
1. Hunger: The Physiological need for food. The
physical body sends signals indicating a
need for food.
2. Satiety: The Physiological feedback
mechanisms that terminate food intake.
3. Appetite: The Psychological desire for food.
The brain sends signals indicating a desire
for food because of sensory input like
seeing, smelling, or thinking about food.
Factors Affecting Hunger,
Appetite and Satiety
Factors Affecting
Food Choices
4. Personal Preferences: The food likes and dislikes
of an individual.
5. Availability: Food supply, geographical area,
climate, soil.
6. Economics: Social status and income.
7. Social Factors: Family, friends, holidays,
celebrations, etc.
8. Cultural Traditions: Beliefs, values, customs.
9. Advertising: TV, radio, magazines, newspaper.
10. Other: Habits, feelings, knowledge, etc.

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Summary
• Diet is the collection of food consumed by an
individual within a 24 hour period.
• Food nourishes the body, it contains nutrients
that can be essential, nonessential, caloric, or
non-caloric.
• Nutrition is the study of how food nourishes
and affects body function throughout the day
and health over several years.
• The goal of eating should be to fuel and
nourish the body optimally.
Summary
• It is important to consume a healthy
diet in order to promote health and
prevent chronic disease.
• There are many factors affecting
food choice.
References for this presentation are the same as those for
this topic found in module 1 of the textbook

7. 1/20/12
1
Carbohydrates
T-Talk 1.2
© 2013 Cengage
By Jennifer Turley and Joan Thompson
An Introduction to Carbohydrates
Presentation Overview
• Composition
• Energy Yield
• Categories
• Food Source
• Dietary Recommendations
• Alcohol
Carbohydrate
(Carbs or CHO)
• Composition: Carbohydrate is
made of the elements carbon,
hydrogen, and oxygen.
• Organic Compound: Carbohydrate
is organic because it contains
carbon. It is a compound because it
has more than one element in its
structure.
• The ratio of Carbohydrate is
CxH2x0x.
• 1 C6H1206 + 6O2 <=> 6C02 + 6H2O
Carbohydrate:
Energy Yield
• Provides 4 Calories/gram.
• It is the most preferred fuel for
the body.
• It is high performance fuel.
• It produces ATP at the fastest
rate.
Categories of
Carbohydrate
Simple
versus
Complex
Simple Sugars:

8. 1/20/12
2
Monosaccharides
α-D-Glucose β-D-Fructose β-D-Galactose
Disaccharides
α-Sucrose
α-Maltose
β -Lactose
Common Names
of Sugars
– Glucose is blood sugar
– Fructose is fruit sugar
– Sucrose is table sugar
– Lactose is milk sugar
– Maltose is malt sugar
Complex Carbohydrates
Polysaccharides:
Starch (digestible & caloric)
– Alpha linked glucose molecules in
starch can be broken apart by the
enzyme alpha-amylase to produce
energy.
– The glucose units that are released
are absorbed into the blood stream.
Complex Carbohydrates
Polysaccharides:
Fiber (indigestible & noncaloric)
– Beta linked glucose molecules
cannot be broken apart by human
enzymes so no energy is produced.
– The glucose units are not released
and thus fiber is not absorbed.
– Cellulose is the most common type
of fiber.
Polysaccharides

9. 1/20/12
3
Carbohydrate
Food Sources
• Grains, Cereals, & Legumes:
Pasta, bread, cold/hot cereal,
rice, oats, kidney beans, etc.
• Fruits & Vegetables
• Starchy Vegetables: Corn,
potato, peas, acorn squash, etc.
Plant Carbohydrate
Sources
• Simple carbohydrates:
Fruit, table sugar, sweets &
sugar sweetened cereals.
• Complex carbohydrates:
Vegetables, starchy
vegetables, grains,
legumes, & whole grain
cereals.
Animal Carbohydrate
Food Sources
• Milk (& milk products yogurt &
cheese) contain lactose.
• Honey contains glucose, fructose &
small amounts of other sugars.
• Animal foods usually provide
mostly protein & fat.
• Milk & milk products also provide
protein & varying amounts of fat.
How much carbohydrate
do you need?
The Acceptable Macronutrient Distribution Range (AMDR) is:
≤ 25% of Calories
from sugars
How much fiber do you need?
The dietary recommendation for fiber is
1.4 gram per 100 Calories consumed
Alcohol: Carbohydrate & Drug
• Provides 7 Calories/gram.
• Is a carbohydrate related substance.
• Lacks nutritional value.
• Is a CNS depressant.
• Is considered a drug.
• Is commonly ingested.
• One serving per day may reduce
heart disease risk but increase
cancer risk.
Alcohol: CH3CH2O

10. 1/20/12
4
Carbohydrate Summary
• Organic compounds categorized as:
simple & complex.
• They provide 4 Calories/gram; except fiber
is non-caloric.
• They are the preferred fuel of the body.
• Consume 45-65% of Calories from
carbohydrate; ≤ 25% Calories from added
sugars; 1.4 grams fiber per 100 Calories
consumed.
• Found in plant foods, except animal
sources of milk & honey.
• Alcohol is a carbohydrate-like drug
providing 7 Calories/gram
References for this presentation are the same as those for this topic found in module 1 of the textbook

11. 1/20/12
1
Proteins
T-Talk 1.3
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Overview
• Amino Acids in Protein
• Amino Acid & Protein Categories
• Complementation
• Functions of Protein
• Dietary Recommendation
Amino Acid Structure
• Amino acids are the “building blocks” of protein
• Amino acids and thus proteins contain nitrogen, carbon,
oxygen & hydrogen. A few contain sulfur.
• Proteins are organic compounds
• Each of the 20 amino acids has a different variable side
chain
• Amino acids combine together to make a protein
Amino Acids
• There are 20 known amino acids
that make biological proteins.
• Amino Acids are categorized as
essential or nonessential.
Categories of Amino Acid
9 Essential: The body
cannot make.
1. Histidine
2. Isoleucine
3. Leucine
4. Lysine
5. Methionine
6. Phenylalanine
7. Threonine
8. Tryptophan
9. Valine
11 Nonessential: The body
can make from nitrogen
& carbohydrate
intermediates.
1. Alanine
2. Arginine
3. Asparagine
4. Aspartic acid
5. Cysteine
6. Glycine
7. Glutamic acid
8. Glutamine
9. Proline
10. Serine
11. Tyrosine
See your textbook appendix
for chemical structures
Protein Categories
• Complete
• High Biological
Value
• High Quality
• Incomplete
• Low Biological
Value
• Low Quality

12. 1/20/12
2
Protein Classification
• The protein quality classification is
based on the proportions and the
amounts of the essential amino
acids present in the protein.
ProteinQuality
• High Quality Proteins:
Contain all the essential
amino acids, and are
high biological value
proteins or complete
proteins.
• Complete Proteins
come from animal
sources such as: milk,
yogurt, meats, eggs,
and cheese.
• Low Quality Proteins:
Lack one or more
essential amino acids, and
are low biological value
proteins or incomplete
proteins.
• Incomplete Proteins are
plant sources of proteins
such as: vegetables,
legumes (dried beans),
nuts, seeds, tofu, and
grains.
Protein Complementation
• Complementary Proteins:
• Low quality protein sources can be
combined in such a way that the essential
amino acids that are limiting in one
protein are supplied by another protein.
• The combined proteins can provide all of
the essential amino acids of a high quality
protein source.
Protein Complementation
Protein missing
black and white
amino acids
All the essential amino
acids are present by
the protein combination
Protein missing pink
and purple amino
acids
Protein
Complementation
Protein Complementation
Wheat
Barley
Rye
Oats
Rice
Quinoa
Other grains
Lentils
Peanuts
Soybeans
Pinto beans
Kidney beans
Lima beans
Other dried
beans
Walnuts
Pecans
Cashews
Other tree
nuts
Sesame seeds
Sunflower
seeds
Other seeds
Broccoli
Carrots
Leafy greens
Green beans
Squash
Tomatoes
Other
vegetables
Combine any 2 food groups for complementation

13. 1/20/12
3
Protein
Complementation
Bread and
Peanut Butter
Tortillas and Beans
Rice and Vegetables
Protein: Functions
• 1st used for tissue repair &
maintenance
• Then used for energy, 4
Cals/gram
Protein:
Dietary Recommendations
• Is based on body weight.
• The adult DRI for protein is 0.8 grams
of high quality dietary protein per
kilogram body weight per day.
• 10-35% of Calories should come from
protein (this is the AMDR).
Summary
• Protein is made of 20 amino acids
categorized as essential &
nonessential.
• Protein is categorized as complete &
incomplete.
• Complete proteins are animal proteins.
• Incomplete proteins are plant proteins.
Summary
• Combining plant proteins so that all
the essential amino acids are present
is complementation.
• The primary function of protein is
tissue repair & maintenance.
• When used for energy, protein
provides 4 Cal/gm.
• Adults need 0.8 gm/Kg body weight
protein/day. Adults may consume
10-35% of Calorie from protein.
References for this presentation are the same as those for this
topic found in module 1 of the textbook

14. 1/20/12
1
Lipids/Fats
T-Talk 1.4
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Overview
Categories, Chemistry, Functions & Foods of:
• Fat/Lipid
• Triglycerides
• Fatty Acids
• Phospholipids
• Sterols
Composition: Fats contain Carbon,
Hydrogen, Oxygen
• Lipids are organic compounds
• Lipids are soluble in fat
Categories of Lipids:
1. Triglycerides
2. Phospholipids
3. Sterols
Lipids - Fats Triglycerides “Fats”
• Energy Yield: Fats provide 9
Calories/gram.
– Fats are the only type of lipid that
the body can convert to ATP or
produce energy from.
– Fats are the most Calorically Dense
energy producing nutrient.
Triglycerides “Fats”
• Caloric density: Refers to the
Calories yielded per weight of the
substance.
– Triglycerides (dietary fats) provide 9
Calories per gram while protein and
carbohydrate provide 4 Calories per
gram and alcohol provides 7 Calories
per gram.
Triglyceride Model
Glycerol
+
3 Fatty Acids
= A Triglyceride
3 units of
water are
released

15. 1/20/12
2
Actual Triglyceride Fatty Acids: Categories
Dietary fats are defined by the composition of the
fatty acids in the triglyceride.
1. Saturated fat food sources are comprised of
mostly saturated fatty acids (SFAs).
2. Monounsaturated fat food sources are
comprised mostly of monounsaturated fatty acids
(MUFAs).
3. Polyunsaturated fat food sources are comprised
mostly of polyunsaturated fatty acids (PUFAs).
Fatty Acid: Examples
Stearic Acid
Oleic Acid
Alpha-linolenic acid
Saturated Fatty Acids
• Have 0 double bonds between the carbons.
• Are found in animal products, hydrogenated
vegetable fats, & tropical oils (palm &
coconut oil).
• Are solid at room temperature & unhealthy.
Chemistry of
Stearic Acid,
a SFA
Monounsaturated
fatty acids
Chemistry of
Oleic Acid,
a MUFA
• Have 1 double bond
in the carbon chain
• Are healthy
• High levels are in olive oil, canola oil, almonds, & avocado
• Become semisolid when refrigerated
• Are liquid at room temperature
Polyunsaturated fatty acids
Chemistry of
Alpha-Linolenic Acid,
a PUFA
• Have >1 double bond in the carbon chain.
• Some are essential for the body.
• Are found in plant oils like corn,
cottonseed, safflower, and sunflower oil.
• Are liquid at room temperature.
• Too much can promote cancer.

16. 1/20/12
3
Fat Food Sources
• Oils, butter, cream, lard, margarine,
dressings, cream cheese, olives,
nuts & seeds are all examples of
foods high in dietary fat.
• Try to chose healthy fats from plant
sources, like those shown on the
right.
Fatty Acid Composition of Common Fats
Essential Fatty Acids
• The body cannot make the essential
fatty acids (EFAs).
• Linoleic Acid & Alpha-Linolenic Acid.
• These EFAs are found in plant oils &
plant foods.
• Deficiency characteristics develop
when they are lacking in the diet.
Essential Fatty Acids
• The AMDR level for adults that will optimize
health are:
– 5-10% of Calories from Linoleic Acid
– 0.6-1.2% of Calories from Alpha-linolenic Acid
• Linoleic Acid is an omega 6 fatty acid.
• Alpha-linolenic Acid is an omega 3 fatty acid.
Alpha-Linolenic
Acid
COOHCH3
1
2
3
Linoleic Acid3 COOH
CH3
1
2 4
5
6
Essential Fatty Acids
Trans Fatty AcidsCreated in food
processing when
PUFAs or
MUFAs are
partially
hydrogenated.

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4
Functions of Fat
• Increases satiety value of a meal.
• Improves texture, flavor & aroma of food.
• Required for fat soluble vitamin absorption.
• Provides the body’s major energy stores.
• Cushions vital organs.
• Is an essential structural component of cell
membranes.
• Provides insulation.
Fat: Dietary Recommendations
• 20-35% of total dietary Calories should
come from fat. This is the AMDR.
<7% should come from SFA. Limit trans fatty
acids.
• All excess Calories consumed whether from
carbohydrates, proteins, or fats are
converted to fat & stored in fat cells.
• Fat is the storage form of
energy in mammals.
Phospholipids (lecithin)
• Non-Energy Yield: 0 Calories
per gram. Phospholipids are
non-caloric lipid substances.
• Sources: Lecithin is found in
egg yolk and soy products
and is the most common
phospholipid consumed in the
diet.
Phospholipids (lecithin)
Functions:
1. Phospholipids like lecithin
are emulsifiers that allow
water soluble & fat soluble
substances to mix (like oil &
vinegar).
2. Lecithin provides choline
which is a component of the
neurochemical
acetylcholine.
3. Phospholipids are used to
make cell membranes.
Lecithin: A Phospholipid
Actual
Structure of
Lecithin

18. 1/20/12
5
Cell Membrane
Includes phospholipids, cholesterol, proteins.
Sterols
Cholesterol is the most popular dietary sterol
Non-Energy Yield: Noncaloric, 0 Calories/
gram
Sources of Cholesterol:
1. Exogenous: From outside the body.
Cholesterol is made by animals. It is only
found in animal foods & byproducts.
2. Endogenous: Made inside the human body.
Exogenous Sources
• Egg yolk provides ~275 mg each.
• Organ meats & crustaceans such as
crab, shrimp & lobster provide ~190
mg per 3 ounces.
• Much smaller amounts are in the fat
portions of animal meats & products
like milk.
Endogenous Sources
• Cholesterol is a very important
molecule in the body.
• Cholesterol is made inside the human
body, primarily in the liver, from SFA.
• Usually about 1 gram (1,000
milligrams) of cholesterol per day is
produced in the body.
• It is a very waxy substance.
Cholesterol is used to make …
Cholesterol is used to make …
• Myelin sheath that covers nerve cells.
• Cell membranes.

19. 1/20/12
6
Cholesterol Recommendation
• Cholesterol can be deposited in the
artery walls leading to plaque
buildup & heart disease.
• To maintain heart health, the dietary
recommendation is to limit intake to
< 300 mg/day.
• To improve heart health, limit intake
to < 200mg/day.
Summary
• Fat/Lipid is an organic compound.
• Fat/Lipid is categorized as triglycerides,
phospholipids, and sterols.
• Triglycerides provide 9 Calories per gram.
• Triglycerides contains fatty acids that are categorized
as SFA, MUFA, & PUFA.
• There are 2 EFAs that are PUFAs.
• Triglycerides have many important functions.
Summary
• Consume 20-35% of Calories from fat & limit SFA
to <7% of Calories.
• Phospholipids like lecithin, emulsify and help make
up cell membranes and acetylcholine.
• Cholesterol is found in animal foods. It is not
essential and can be made in the liver. It has many
important functions in the body but intake should
be limited to less than 300 mg/day.
References
for this
presentation
are the same
as those for
this topic
found in
module 1 of
the textbook

20. 1
Vitamins,
Minerals,
and Water
T-Talk 1.5
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Presentation Overview
• Vitamins: Chemistry, functions & categories
• Minerals: Chemistry, functions & categories
• Water: Functions, intake & excretion
The Vitamins
• Some vitamins are essential.
• Without an intake of, nutritional
deficiencies occur.
• Vitamins are organic
compounds.
• They contain the
element carbon.
• All vitamins are non-
caloric.
The Vitamins
• All vitamins are needed in tiny
amounts for cell metabolism
• microgram (µg, mcg, ug) or
As compared to gram amounts for
carbohydrates, proteins and fats
• milligram (mg) amounts
Functions of Vitamins
• In cell chemistry or metabolism.
• Enzymes are protein based
molecules that catalyze chemical
reactions (drive metabolism).
• Many enzymes require a
partner called a cofactor or
coenzyme to function.
• Vitamins & minerals can function as
specific cofactors for specific enzymes.
Enzymes & Cofactors
in Metabolism
Examples:
The vitamin folate is a cofactor for the enzyme homocysteine transmethylase.
The mineral selenium is a cofactor for the enzyme glutathione peroxidase.

21. 2
Categories of Vitamins
Fat vs Water Soluble
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Chemical structures are in appendix A
Categories of Vitamins
Fat vs Water Soluble
The Water Soluble Vitamins
Chemical structures are in appendix A
Vitamins
• Other compounds have vitamin activity in
animals, but deficiencies have not been
shown in humans.
• The aforementioned vitamins are essential
in human nutrition.
Minerals
• Some minerals are essential.
• Without an intake of, nutritional
deficiencies occur.
• All minerals are elements.
• All minerals are inorganic substances.
» this is because minerals are unique elements
and are not compounds containing carbon.
Minerals
• All minerals are non-caloric
• All minerals are needed in tiny
amounts for cellular metabolism
and structure
– Microgram (µg)
– Milligram (mg) amounts
As compared to gram amounts for
carbohydrates, proteins, and fats
The Periodic Table of Elements
• Shows all the elements that are
naturally found in the earth.
• Each element has unique physical
properties such as melting point,
crystalline structure, boiling point, and
molecular weight.
• Some of the elements naturally found
in earth are essential for the human
body to function and are called
minerals.

22. 3
Periodic Table of the Elements
Nutritional Application for Essential Minerals
Major Minerals: Calcium (Ca), Magnesium (Mg), Phosphorus (P), Sodium (Na),
Potassium (K), Chloride (Cl), Sulfur (S)
Trace Minerals: Iron (Fe), Zinc (Zn), Iodine (I), Selenium (Se), Chromium (Cr),
Molybdenum (Mo), Copper (Cu), Manganese (Mn), Fluoride (F), Cobalt (Co).
Functions of Minerals
• The majority of minerals in the human
body play a structural role.
• Also as cofactors of
enzymes in metabolism.
• Structural such as calcium in bone
structure and as integral components of
proteins such as iron & hemoglobin or
iodine & thyroxin.
Water & Body fluid regulation by the
electrolytes: Sodium, Potassium, Chloride
O- -
H+H+
Na+
Cl-
Na+
O- -
H+H+
O--
H+H+
O--
H+H+
O--
H+H+
Cl-
O--
H+
H+
O
--
H
+
H
+
O-- H +
H +
O--H+
H+
O- -
H+H+
O--
H+
H+
O--
H+
H+ O - -
H +
H +
O--
H+
H+
O--
H+
H+
K+
K+
O
--
H
+
H
+
O
-- H
+H
+
O- -
H+
H+
O
- -
H
+
H
+
O- -
H+H+
O--
H+
H+
O--
H+
H+
O--
H+
H+
O- -
H+H+
O--
H+
H+
O - -
H +
H +
Water Follows Electrolytes pH Scale
Some
minerals
help
maintain
acid-base
balance
14
13
12
11
10
9
8
7
6
5
4
3
2
1
0
Neutral
Acidic
Basic
8
7.45
7.35
7
Death
Alkalosis
Normal
Acidosis
Death
Water
Lye
Baking Soda
Pancreatic Juice
Blood
Urine
Ammonia
Coffee
Orange Juice
Vinegar
Lemon Juice
Stomach Acid
Battery Acid
The Chemistry of Buffers
The bicarbonate/carbonic acid buffer system starts
with sodium bicarbonate dissociated in water:
-
When acid such as hydrochloric acid is added:
+
-+
The sodium & chloride electrically balance each other:
+ -
The Chemistry of Buffers
The bicarbonate combines with the hydrogen to yield
carbonic acid:
Being unstable, carbonic acid releases carbon dioxide,
which is expelled in the breath. Water remains.
-+

23. 4
Categories of Minerals
• There are 17 minerals essential for proper
growth & function of the human body.
• Minerals are categorized as Major & Trace.
• The category is based on the amount of
mineral present in the human body.
Major Minerals
• Found in the adult reference male body
in quantities greater than 5 grams.
• Bone: Calcium (Ca), Phosphorus (P),
Magnesium (Mg)
• Water: Sodium (Na), Chloride (Cl),
Potassium (K)
• Lean Body Mass (LBM): Sulfur (S)
Trace Minerals
• Found in the adult reference male body in
quantities less than or equal to 5 grams
• Include: Iron (Fe), Zinc (Zn), Iodine (I),
Selenium (Se), Chromium (Cr), Molybdenum
(Mo), Copper (Cu), Manganese (Mn),
Fluoride (F), and Cobalt (Co)
Major
and
Trace
Minerals
Major
Minerals
need >100
mg/day
Trace
Minerals
need >100
mg/day

24. 5
Other Minerals
• Other minerals are found in the
human body but are not recognized
as essential. For example:
» Nickel is a structural requirement for some
metalloenzymes.
» Boron has recently been shown to function in
calcium metabolism.
» Silicon, tin, vanadium and cadmium are
found in the human body but no metabolic
role has been identified.
Water
• Non-Energy Yield: Water
provides 0 Calories/gram. !
• Functions: Water is the medium
for metabolism & nutrient
transport.
• It is the fluid of life.
• Without water intake, dysfunction
to death will occur faster than the
limitation of any other of the
essential nutrients in human
nutrition.
H20
Inorganic Compound
Water:
Recommended Intake
• There is no “one-size-fits-all”
water intake recommend.
– Needs vary depending on activity &
environmental conditions.
• For water balance:
– Consume 1 ml water/Calorie
expended.
– This is not an optimal level of water
intake.
• DRI for water for those >19 years:
– Men: 3.7 L/day (approx. 15 cups)
– Women: 2.7 L/day (approx. 11 cups)
H20
Inorganic Compound
Water: Excretion
• Most body waste is
excreted in the urine.
• Kidneys excrete more
efficiently into dilute urine.
• Drinking fluid promotes the
excretion of toxic metabolic
waste products.
• Strive to consume enough
fluids to produce clear urine
every fewhours.
H20
Inorganic Compound
Water
• Thirst mechanisms do not
provide motivation to drink until
an individual is 2% dehydrated.
• At this point, the function of the
cardiovascular system is
decreased.
• Thus, individuals need to learn
to drink when they are not
thirsty.
H20
Inorganic Compound
Summary
• The Non-Caloric nutrients are vitamins,
minerals and water.
• Vitamins & minerals are micronutrients.
• Vitamins are categorized as fat & water
soluble.
• Minerals are categorized as major & trace.
• Water is the fluid of life.
References for this presentation are the same as
those for this topic found in module 1 of the textbook