This document provides information about vitamins, minerals, and supplements. It begins by stating the learning objectives are to describe different supplement types and explain their functions. It then discusses vitamins in depth, including their roles, sources, and deficiency diseases. It also covers minerals, dietary reference intakes, antioxidants, herbal supplements and some guidelines for their safe use. The key information provided is on the various micronutrients, their health roles and food sources.
The document discusses nutrition and its effects on health, sports performance, and digestion. It notes that good nutrition provides energy, helps maintain a healthy weight, boosts the immune system, and prevents diseases. It also discusses the major nutrients including carbohydrates, proteins, fats, vitamins, and minerals. Carbohydrates are the primary fuel for exercise while proteins aid in growth, development, and cell repair.
The document discusses antioxidants and their role in protecting cells from damage caused by free radicals. It provides information on different types of antioxidants including vitamins A, C, E, and various carotenoids. It explains that antioxidants scavenge free radicals and reactive oxygen species to prevent oxidative stress and diseases like cancer and cardiovascular disease. The document also discusses antioxidant enzymes like superoxide dismutase that eliminate superoxide radicals and are important components of the body's antioxidant defenses.
The document discusses nutrition and its effects on health, sports performance, and digestion. It covers the major macronutrients - carbohydrates, proteins, fats - and explains their roles and best food sources. Carbohydrates specifically fuel exercise and come as complex or simple forms. Good fats and proteins aid in energy production, growth, and immune function. Micronutrients like vitamins and minerals are also outlined, noting their functions and food sources to meet daily needs. Overall the document provides a comprehensive overview of nutrition and its importance for health, exercise, and digestion.
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
According to the document:
1. Good nutrition from a balanced diet combined with regular exercise is essential for health and well-being. Poor nutrition can negatively impact immunity, health, development and productivity.
2. Carbohydrates, proteins, fats, vitamins, minerals, and water are the six major classes of nutrients that provide calories and essential regulatory functions for the human body.
3. Nutrition requirements can be met through a varied diet, and supplementation is generally not needed for healthy individuals as requirements are modest and easily obtained through whole foods.
Nutrition refers to the process by which living organisms take in and metabolize food to build tissue and liberate energy. The study of human and animal food and liquid requirements for normal physiological functions is called nutrition. Food composition determines appearance, feelings, thoughts, and behaviors. Food contains nutrients like proteins, carbohydrates, fats, minerals, and vitamins that are essential for growth and functioning. Deficiencies in proteins, fats, carbohydrates, vitamins, or minerals can lead to various health issues. Certain diets can help reduce risks of diseases like coronary heart disease, hypertension, dental caries, diabetes, and some cancers.
Fundamentals of Diet-Nutrition-Menu PlanningRajeev Goenka
Food?
Anything eaten or drunk which can be ingested, digested and absorbed by the body.
Used as:
Energy Source
Building, repair or protective material
Nutrition?
“Food at work”
Process by which all body parts receive and utilize nutrients
Nutrients?
Components or Chemicals in food needed to grow, reproduce and lead healthy life
Macro Nutrients
Carbohydrates
Proteins
Fats
Water
Micro Nutrients
Vitamins
Minerals
This document discusses vitamins, which are organic compounds that are needed by the body in small amounts for normal functioning. Vitamins are classified as either fat-soluble or water-soluble. They play important roles in processes like metabolism, growth, and development. Deficiencies can lead to diseases, but toxicity is rare except at very high doses for some vitamins like niacin. Food sources and deficiency diseases are provided for each vitamin.
The document discusses nutrition and its effects on health, sports performance, and digestion. It notes that good nutrition provides energy, helps maintain a healthy weight, boosts the immune system, and prevents diseases. It also discusses the major nutrients including carbohydrates, proteins, fats, vitamins, and minerals. Carbohydrates are the primary fuel for exercise while proteins aid in growth, development, and cell repair.
The document discusses antioxidants and their role in protecting cells from damage caused by free radicals. It provides information on different types of antioxidants including vitamins A, C, E, and various carotenoids. It explains that antioxidants scavenge free radicals and reactive oxygen species to prevent oxidative stress and diseases like cancer and cardiovascular disease. The document also discusses antioxidant enzymes like superoxide dismutase that eliminate superoxide radicals and are important components of the body's antioxidant defenses.
The document discusses nutrition and its effects on health, sports performance, and digestion. It covers the major macronutrients - carbohydrates, proteins, fats - and explains their roles and best food sources. Carbohydrates specifically fuel exercise and come as complex or simple forms. Good fats and proteins aid in energy production, growth, and immune function. Micronutrients like vitamins and minerals are also outlined, noting their functions and food sources to meet daily needs. Overall the document provides a comprehensive overview of nutrition and its importance for health, exercise, and digestion.
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
According to the document:
1. Good nutrition from a balanced diet combined with regular exercise is essential for health and well-being. Poor nutrition can negatively impact immunity, health, development and productivity.
2. Carbohydrates, proteins, fats, vitamins, minerals, and water are the six major classes of nutrients that provide calories and essential regulatory functions for the human body.
3. Nutrition requirements can be met through a varied diet, and supplementation is generally not needed for healthy individuals as requirements are modest and easily obtained through whole foods.
Nutrition refers to the process by which living organisms take in and metabolize food to build tissue and liberate energy. The study of human and animal food and liquid requirements for normal physiological functions is called nutrition. Food composition determines appearance, feelings, thoughts, and behaviors. Food contains nutrients like proteins, carbohydrates, fats, minerals, and vitamins that are essential for growth and functioning. Deficiencies in proteins, fats, carbohydrates, vitamins, or minerals can lead to various health issues. Certain diets can help reduce risks of diseases like coronary heart disease, hypertension, dental caries, diabetes, and some cancers.
Fundamentals of Diet-Nutrition-Menu PlanningRajeev Goenka
Food?
Anything eaten or drunk which can be ingested, digested and absorbed by the body.
Used as:
Energy Source
Building, repair or protective material
Nutrition?
“Food at work”
Process by which all body parts receive and utilize nutrients
Nutrients?
Components or Chemicals in food needed to grow, reproduce and lead healthy life
Macro Nutrients
Carbohydrates
Proteins
Fats
Water
Micro Nutrients
Vitamins
Minerals
This document discusses vitamins, which are organic compounds that are needed by the body in small amounts for normal functioning. Vitamins are classified as either fat-soluble or water-soluble. They play important roles in processes like metabolism, growth, and development. Deficiencies can lead to diseases, but toxicity is rare except at very high doses for some vitamins like niacin. Food sources and deficiency diseases are provided for each vitamin.
The document describes Power Greens, a supplement containing several superfoods and minerals. It contains chlorella, moringa, spirulina, saluyot, and wheatgrass which provide vitamins, proteins, antioxidants, and other nutrients. The supplement also contains ionic forms of zinc, copper, selenium, and other trace minerals which enhance nutrient absorption when taken together. The document discusses the various health benefits of each ingredient in Power Greens.
Protein doesn't just mean steak! Nuts, beans/legumes, soy, and other plant based proteins can adequately meet a person's protein needs while reducing one's carbon footprint and improving health. In this workshop, discover how to incorporate more plant proteins into your diet with recipes using ingredients like lentils, chickpeas, almonds, and seitan.
The document discusses water-soluble and fat-soluble vitamins. It describes the B-complex group of vitamins, which includes thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folic acid, and vitamin B12. Each B vitamin is involved in converting food to energy and has unique functions. The document also lists recommended daily allowances and food sources for each B vitamin. Additionally, it covers fat-soluble vitamins A, D, E, and K; their functions; and common food sources. Finally, it provides classifications for water-soluble and fat-soluble vitamins.
NUTRACEUTICAL is a new way of medicine. It means nutrition in pharmaceuticals. It is a food that provide health benefits including prevention of disease.
The document discusses the essential nutrients required for human nutrition: water, carbohydrates, protein, fat, vitamins, and minerals. It describes the key roles and food sources of each nutrient category. For example, it states that carbohydrates and proteins provide the body with energy, while vitamins and minerals help regulate chemical processes and become part of cells. The document emphasizes the importance of consuming a variety of foods to meet nutritional needs.
A healthy diet means consuming the right types and proportions of foods to provide nutrition, energy, and support normal growth and development. Key components of a healthy diet include carbohydrates, proteins, fats, water, fiber, vitamins, and minerals. These components are obtained from food groups like grains, vegetables, fruits, dairy, and proteins. Maintaining a balanced diet containing all nutrients in proper amounts is important for overall health and prevention of deficiencies, malnutrition, and lifestyle diseases like cardiovascular disease and diabetes. Adopting healthy lifestyle habits including a nutritious diet, exercise, managing stress, and avoiding tobacco and excessive alcohol is important for disease prevention.
People with increased nutrient needs may require supplements. Women who menstruate heavily may need iron supplements. Newborns require a single vitamin K dose at birth. Women of childbearing age need folic acid supplements to reduce neural tube defects in babies. Vitamins are organic compounds essential in small amounts and must be obtained from food or supplements. They regulate chemical reactions and cannot be synthesized by the body. Fat soluble vitamins like A, D, E and K are stored in tissues while water soluble vitamins like the B vitamins and C are not stored and require constant supply.
The document discusses the essential nutrients that the human body needs from food. It defines nutrients as substances in food that fuel energy, support growth, repair the body, and maintain basic functions. The six essential nutrients are water, carbohydrates, proteins, fats, vitamins, and minerals. Each nutrient plays an important role and supports different bodily processes. The document emphasizes that a balanced diet with variety and moderation from the different food groups is needed to obtain all of the required nutrients.
This document provides an overview of the six essential nutrients needed for human health: water, carbohydrates, proteins, fats, vitamins, and minerals. It describes the functions of each nutrient in fueling the body and promoting growth, repair, and basic bodily functions. Key points covered include examples of food sources for each nutrient type and the roles they play such as carbohydrates providing energy, proteins building tissues, and vitamins and minerals enabling various chemical processes. Balance, variety and moderation in nutrient intake from all food groups is emphasized for overall wellness.
Determine your personal energy needs by understanding the components of nutrition, learn to make healthier meal choices, and ensure you are getting the proper amounts of nutrients in your diet.
Grade 3 School Garden Lesson Plan - Leaf Lesson; Plants and Nutrition ~ Massachusetts
|=> Agricultural Background: Fresh Local Foods Provide Vitamins, Mineral and other Phytonutrients Needed for Human Health and Development
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double your School Garden Food Production with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases School Garden Food Production by 250 Percent
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
This document outlines the 6 essential nutrients needed for human health: carbohydrates, protein, fat, vitamins, minerals, and water. It provides details on the sources and functions of fat, vitamins A, D, E, K, B-complex, C, calcium, phosphorus, iron, sodium, and water. Fat provides energy but too much is stored, vitamins help regulate processes but don't provide energy, and minerals are needed for practically every life process and become part of the body. Maintaining proper levels of these nutrients is essential for overall health and wellness.
Vitamins are organic compounds that are required in small amounts for various metabolic processes in the body. They are classified as either fat-soluble or water-soluble. Vitamin A supports vision, growth, immunity, and skin health. Vitamin D aids in calcium absorption and bone growth. Vitamin E acts as an antioxidant and protects cell membranes. Vitamin K is essential for blood clotting. Vitamin C is an antioxidant and supports wound healing and collagen production. The B vitamins function as coenzymes in energy production from carbohydrates, fats, and proteins. Deficiencies of various vitamins can lead to conditions like scurvy, beriberi, rickets, and pellagra
The document discusses nutraceuticals and functional foods. It defines nutraceuticals as pharmaceutical-grade nutrients that provide medicinal or health benefits. Examples given include garlic and soybeans. Functional foods are foods that have a positive health effect beyond basic nutrition, such as oatmeal providing soluble fiber to lower cholesterol. The document also discusses various vitamins, minerals, herbs and other compounds that are commonly used as nutraceuticals to promote health and reduce disease risk. It emphasizes that a diet rich in nutraceuticals, along with exercise and stress reduction, can maximize health benefits.
1. The document discusses the components of wellness including spiritual, social, physical, emotional, mental, and environmental factors. It also discusses lifestyle diseases and risk factors that can be controlled like diet, behaviors, and tobacco use.
2. Key nutrition terms are defined like metabolism, calories, amino acids, electrolytes, and dehydration. The major macronutrients - carbohydrates, fats, and proteins - are explained as well as micronutrients like vitamins and minerals.
3. Guidelines are provided for following a balanced diet according to the USDA's MyPyramid including recommendations for grains, vegetables, fruits, dairy, protein foods, and fats. Maintaining overall wellness
Learning about Nutrition (Carla - guest speaker)oly baradas
This document discusses nutrition and the study of how the body uses food. It covers macronutrients like proteins, carbohydrates, and fats which provide energy, and micronutrients like vitamins and minerals which are essential for health. It also discusses phytonutrients found in plants and their antioxidant properties, as well as details on specific vitamins and minerals and their functions and food sources.
Vitamins are nutrients that our body does not produce and must be obtained through our diet or supplements. They are divided into fat-soluble and water-soluble categories. The document outlines the major vitamins - A, B complex, C, D, E, and K - describing their functions, sources, dosages, deficiencies, and in some cases side effects. The presentation provides a comprehensive overview of vitamins and their importance for health.
Diet and sports nutrition - micro nutrientsSprint College
This document discusses micro nutrients including vitamins and minerals. It explains that vitamins do not provide energy but help regulate chemical processes in the body. There are 13 essential vitamins that are either fat soluble and stored in the body or water soluble and excreted. Important vitamins and their food sources and functions are described such as vitamin A for vision and skin, vitamin D for calcium absorption, and vitamin C for immune function. Minerals are also needed for life processes and building the body, with calcium and iron highlighted for bone and blood health respectively. Sodium is discussed for fluid balance but too much can increase blood pressure risk.
How to Control Your Asthma Tips by gokuldas hospital.Gokuldas Hospital
Respiratory issues like asthma are the most sensitive issue that is affecting millions worldwide. It hampers the daily activities leaving the body tired and breathless.
The key to a good grip on asthma is proper knowledge and management strategies. Understanding the patient-specific symptoms and carving out an effective treatment likewise is the best way to keep asthma under control.
Lecture 6 -- Memory 2015.pptlearning occurs when a stimulus (unconditioned st...AyushGadhvi1
learning occurs when a stimulus (unconditioned stimulus) eliciting a response (unconditioned response) • is paired with another stimulus (conditioned stimulus)
The document describes Power Greens, a supplement containing several superfoods and minerals. It contains chlorella, moringa, spirulina, saluyot, and wheatgrass which provide vitamins, proteins, antioxidants, and other nutrients. The supplement also contains ionic forms of zinc, copper, selenium, and other trace minerals which enhance nutrient absorption when taken together. The document discusses the various health benefits of each ingredient in Power Greens.
Protein doesn't just mean steak! Nuts, beans/legumes, soy, and other plant based proteins can adequately meet a person's protein needs while reducing one's carbon footprint and improving health. In this workshop, discover how to incorporate more plant proteins into your diet with recipes using ingredients like lentils, chickpeas, almonds, and seitan.
The document discusses water-soluble and fat-soluble vitamins. It describes the B-complex group of vitamins, which includes thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folic acid, and vitamin B12. Each B vitamin is involved in converting food to energy and has unique functions. The document also lists recommended daily allowances and food sources for each B vitamin. Additionally, it covers fat-soluble vitamins A, D, E, and K; their functions; and common food sources. Finally, it provides classifications for water-soluble and fat-soluble vitamins.
NUTRACEUTICAL is a new way of medicine. It means nutrition in pharmaceuticals. It is a food that provide health benefits including prevention of disease.
The document discusses the essential nutrients required for human nutrition: water, carbohydrates, protein, fat, vitamins, and minerals. It describes the key roles and food sources of each nutrient category. For example, it states that carbohydrates and proteins provide the body with energy, while vitamins and minerals help regulate chemical processes and become part of cells. The document emphasizes the importance of consuming a variety of foods to meet nutritional needs.
A healthy diet means consuming the right types and proportions of foods to provide nutrition, energy, and support normal growth and development. Key components of a healthy diet include carbohydrates, proteins, fats, water, fiber, vitamins, and minerals. These components are obtained from food groups like grains, vegetables, fruits, dairy, and proteins. Maintaining a balanced diet containing all nutrients in proper amounts is important for overall health and prevention of deficiencies, malnutrition, and lifestyle diseases like cardiovascular disease and diabetes. Adopting healthy lifestyle habits including a nutritious diet, exercise, managing stress, and avoiding tobacco and excessive alcohol is important for disease prevention.
People with increased nutrient needs may require supplements. Women who menstruate heavily may need iron supplements. Newborns require a single vitamin K dose at birth. Women of childbearing age need folic acid supplements to reduce neural tube defects in babies. Vitamins are organic compounds essential in small amounts and must be obtained from food or supplements. They regulate chemical reactions and cannot be synthesized by the body. Fat soluble vitamins like A, D, E and K are stored in tissues while water soluble vitamins like the B vitamins and C are not stored and require constant supply.
The document discusses the essential nutrients that the human body needs from food. It defines nutrients as substances in food that fuel energy, support growth, repair the body, and maintain basic functions. The six essential nutrients are water, carbohydrates, proteins, fats, vitamins, and minerals. Each nutrient plays an important role and supports different bodily processes. The document emphasizes that a balanced diet with variety and moderation from the different food groups is needed to obtain all of the required nutrients.
This document provides an overview of the six essential nutrients needed for human health: water, carbohydrates, proteins, fats, vitamins, and minerals. It describes the functions of each nutrient in fueling the body and promoting growth, repair, and basic bodily functions. Key points covered include examples of food sources for each nutrient type and the roles they play such as carbohydrates providing energy, proteins building tissues, and vitamins and minerals enabling various chemical processes. Balance, variety and moderation in nutrient intake from all food groups is emphasized for overall wellness.
Determine your personal energy needs by understanding the components of nutrition, learn to make healthier meal choices, and ensure you are getting the proper amounts of nutrients in your diet.
Grade 3 School Garden Lesson Plan - Leaf Lesson; Plants and Nutrition ~ Massachusetts
|=> Agricultural Background: Fresh Local Foods Provide Vitamins, Mineral and other Phytonutrients Needed for Human Health and Development
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double your School Garden Food Production with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases School Garden Food Production by 250 Percent
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
This document outlines the 6 essential nutrients needed for human health: carbohydrates, protein, fat, vitamins, minerals, and water. It provides details on the sources and functions of fat, vitamins A, D, E, K, B-complex, C, calcium, phosphorus, iron, sodium, and water. Fat provides energy but too much is stored, vitamins help regulate processes but don't provide energy, and minerals are needed for practically every life process and become part of the body. Maintaining proper levels of these nutrients is essential for overall health and wellness.
Vitamins are organic compounds that are required in small amounts for various metabolic processes in the body. They are classified as either fat-soluble or water-soluble. Vitamin A supports vision, growth, immunity, and skin health. Vitamin D aids in calcium absorption and bone growth. Vitamin E acts as an antioxidant and protects cell membranes. Vitamin K is essential for blood clotting. Vitamin C is an antioxidant and supports wound healing and collagen production. The B vitamins function as coenzymes in energy production from carbohydrates, fats, and proteins. Deficiencies of various vitamins can lead to conditions like scurvy, beriberi, rickets, and pellagra
The document discusses nutraceuticals and functional foods. It defines nutraceuticals as pharmaceutical-grade nutrients that provide medicinal or health benefits. Examples given include garlic and soybeans. Functional foods are foods that have a positive health effect beyond basic nutrition, such as oatmeal providing soluble fiber to lower cholesterol. The document also discusses various vitamins, minerals, herbs and other compounds that are commonly used as nutraceuticals to promote health and reduce disease risk. It emphasizes that a diet rich in nutraceuticals, along with exercise and stress reduction, can maximize health benefits.
1. The document discusses the components of wellness including spiritual, social, physical, emotional, mental, and environmental factors. It also discusses lifestyle diseases and risk factors that can be controlled like diet, behaviors, and tobacco use.
2. Key nutrition terms are defined like metabolism, calories, amino acids, electrolytes, and dehydration. The major macronutrients - carbohydrates, fats, and proteins - are explained as well as micronutrients like vitamins and minerals.
3. Guidelines are provided for following a balanced diet according to the USDA's MyPyramid including recommendations for grains, vegetables, fruits, dairy, protein foods, and fats. Maintaining overall wellness
Learning about Nutrition (Carla - guest speaker)oly baradas
This document discusses nutrition and the study of how the body uses food. It covers macronutrients like proteins, carbohydrates, and fats which provide energy, and micronutrients like vitamins and minerals which are essential for health. It also discusses phytonutrients found in plants and their antioxidant properties, as well as details on specific vitamins and minerals and their functions and food sources.
Vitamins are nutrients that our body does not produce and must be obtained through our diet or supplements. They are divided into fat-soluble and water-soluble categories. The document outlines the major vitamins - A, B complex, C, D, E, and K - describing their functions, sources, dosages, deficiencies, and in some cases side effects. The presentation provides a comprehensive overview of vitamins and their importance for health.
Diet and sports nutrition - micro nutrientsSprint College
This document discusses micro nutrients including vitamins and minerals. It explains that vitamins do not provide energy but help regulate chemical processes in the body. There are 13 essential vitamins that are either fat soluble and stored in the body or water soluble and excreted. Important vitamins and their food sources and functions are described such as vitamin A for vision and skin, vitamin D for calcium absorption, and vitamin C for immune function. Minerals are also needed for life processes and building the body, with calcium and iron highlighted for bone and blood health respectively. Sodium is discussed for fluid balance but too much can increase blood pressure risk.
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How to Control Your Asthma Tips by gokuldas hospital.Gokuldas Hospital
Respiratory issues like asthma are the most sensitive issue that is affecting millions worldwide. It hampers the daily activities leaving the body tired and breathless.
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Lecture 6 -- Memory 2015.pptlearning occurs when a stimulus (unconditioned st...AyushGadhvi1
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- Video recording of this lecture in English language: https://youtu.be/Pt1nA32sdHQ
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These lecture slides, by Dr Sidra Arshad, offer a simplified look into the mechanisms involved in the regulation of respiration:
Learning objectives:
1. Describe the organisation of respiratory center
2. Describe the nervous control of inspiration and respiratory rhythm
3. Describe the functions of the dorsal and respiratory groups of neurons
4. Describe the influences of the Pneumotaxic and Apneustic centers
5. Explain the role of Hering-Breur inflation reflex in regulation of inspiration
6. Explain the role of central chemoreceptors in regulation of respiration
7. Explain the role of peripheral chemoreceptors in regulation of respiration
8. Explain the regulation of respiration during exercise
9. Integrate the respiratory regulatory mechanisms
10. Describe the Cheyne-Stokes breathing
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2. Chapter 36, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 13, Human Physiology by Lauralee Sherwood, 9th edition
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1. PHAR 2533 : RESPONDING TO
SYMPTOMS IN PHARMACY.
SHAHARUDDIN ABDUL RASHID
10 OCTOBER 2017
CUCMS
2. By the end of this lecture students should be
able to:
Describe different types of vitamin, mineral and
herbal supplement
Explain the function of each of the supplement
PHAR2533 COMMUNITY PHARMACY PRACTICE 2
3. Vitamins are essential organic nutrients,
required in small amounts.
They cannot be synthesized by the body.
Must be obtained by outside sources like
diet, rumen bacteria & sun.
Required for growth, maintenance,
reproduction and lactation.
Complex substances that regulate body
processes
Coenzymes (partners) with enzymes in
reactions
5. The Institute of Medicine has established some
guidelines.
The RDA (Recommended Dietary Allowance)
and the AI (Adequate Intake):
are the amounts of a vitamin or mineral you need to
stay healthy and avoid nutritional deficiencies.
They are tailored to women, men, and specific age
groups.
The UL (Tolerable Upper Intake Level) is the
maximum amount of daily vitamins and minerals
that you can safely take without risking an
overdose or serious side effects.
For certain nutrients, the higher you go above the UL,
the greater the chance of having problems.
6. The DV (Daily Value) is the only
measurement you’ll find on food and
supplement labels. That’s because space is
limited, and there’s a need for one single
reference number. That number is the
amount of a vitamin or nutrient that a
person should get for optimum health from a
2,000 calories-a-day diet. The DV is
sometimes the same as the RDA and
sometimes not.
The FDA uses a different measurement
of nutritional intake.
7. Daily Values (DV): standard nutrient intake values
developed by FDA
Includes DRIs (Daily Recommended Intakes for
Individuals) and (DRVs) Daily Recommended Values
(Proteins, etc.)
Disease prevention
Best met through a consumption of a wide variety
of foods
That number is the amount of a vitamin or nutrient
that a person should get for optimum health from a
2,000 calories-a-day diet. The DV is sometimes the
same as the RDA and sometimes not.
8.
9. 9
Dietary Reference Intakes (DRI):
recommendation for individuals (more
accurate, but would be impossible to label)
Age
Gender
Pregnancy
Lactation
10. 10
Daily Reference Values (DRV):
standards established for protein and
other dietary components lacking a
RDA or nutrient standard
Constitute part of the Daily Values (DV)
used on food labels
11. Fat-soluble
Dissolve in fat
Can be stored
Water-soluble
Dissolve in water
Carried in
bloodstream, not
stored
A, D, E, K C and B-complex
vitamins
A and D excess can be
harmful
E and K usually not
Excess amounts may
cause extra work on
kidneys
12.
13. Functions:
Normal vision
Protects from
infections
Regulates immune
system
Antioxidant
(carotenoids)
Food sources:
Liver
Fish oil
Eggs
Fortified milk or
other foods
Red, yellow, orange,
and dark green
veggies
(carotenoids)
14. 14
Also known as calciferol due to its role in
calcium absorption
Main role is to maintain calcium and potassium
levels
It is the only fat soluble vitamin that we can
make- in the presence of sunlight
Can be made from cholesterol
15. 15
Can be stored in fat tissues (as can all fat
soluble vitamins)
Elderly and shut ins are at risk- not enough
sunlight
We get vitamin D form fortified milk and cereal
Toxicity is very dangerous
Occurs only from excess supplementation
Can lead to calcium deposits in kidneys,
heart and blood vessels
16. Functions:
Promotes absorption
of calcium and
phosphorus
Helps deposit those
in bones/teeth
Regulates cell
growth
Plays role in
immunity
Sources:
Sunlight (10 – 15
mins 2x a week)
Salmon with bones
Milk
Orange juice
(fortified)
Fortified cereals
17. 17
Rickets can be caused by lack of
sunlight, but also from insufficient
calcium. Vitamin D linked to calcium
absorption.
(Rickets reported in NYC.)
18. Functions:
Antioxidant, may
lower risk for heart
disease and stroke,
some types of
cancers
Protects fatty acids
and vitamin A
Sources:
Vegetable oils
Foods made from oil
(salad dressing,
margarine)
Nuts
Seeds
Wheat germ
Green, leafy veggies
19. Functions:
Helps blood clot
Helps body make
some other proteins
Sources:
Body can produce
on its own (from
bacteria in
intestines)
Green, leafy veggies
Some fruits, other
veggies, and nuts
20. 20
Contributes to synthesis of seven blood
clotting factors
Can be reactivated to continue biological
action
Works as a cofactor for an enzyme that makes
two bone proteins
22. Functions:
Helps produce energy
from carbsInvolved
in carbohydrate
metabolism
Helps body metabolize
glucose, affects
central nervous system
Sources:
Whole-grain and
enriched grain
products
Liver
Deficiency signs: loss of
appetite, muscular weakness,
severe nervous disorders,
general weakness and wasting
(BeriBeri).
23. Functions:
Produce energy
Changes tryptophan
(amino acid) into
niacin
Sources:
Liver
Yogurt and milk
Enriched grains
Eggs
Green, leafy veggies
24. Vitamin B2 (Riboflavin)
Function: necessary for normal embryo development,
important in the metabolism of amino acids and
carbohydrates.
Deficiency signs: poor reproduction characterized by
small litters and deformed young (cleft palate and club-
footedness) curly toe paralysis in chicks, digestive
disturbances, general weakness and eye abnormalities.
Sources: milk and dairy by-products, yeast, green
forages, well cured hay (especially alfalfa), whole grains,
wheat bran and synthetic riboflavin rumen synthesis.
25. Functions:
Helps body use
sugars/fatty acids
Helps enzymes
function normally
Produces energy
Sources:
Foods high in
protein typically
(poultry, fish, beef,
peanut butter,
legumes)
Enriched and
fortified grains
26. Functions:
Helps body make
non-essential amino
acids
Helps turn
tryptophan into
niacin and serotonin
Help produce body
chemicals (insulin,
hemoglobin, etc)
Sources:
Chicken
Fish
Liver
Whole grains
Nuts
Legumes
27. Functions:
Produces DNA and
RNA, making new
body cells
Works with vitamin
B12 to form
hemoglobin
May protect against
heart disease
Lowers risk of
neural tube defects
in babies
Controls plasma
homocystine levels
(related to heart
disease)
Sources:
Fortified and enriched
grains and breakfast
cereals
Orange juice
Legumes
Green, leafy veggies
Peanuts
Avocados
28. Functions:
Works with folate to
make RBC’s
In many body
chemicals and cells
Helps body use fatty
acids/amino acids
Sources:
Animal products
Meat
Fish
Poultry
Eggs
Milk, other dairy
29. Functions:
Produces energy
Helps body use
proteins, carbs, and
fats from foods
Sources:
Eggs
Liver
Wheat germ
Peanuts
Cottage cheese
Whole grain bread
30. Helps produce
energy
Helps the body use
proteins, fat, and
carbs from food
Sources:
Found in almost all
foods
Meat, poultry, fish
Whole grain cereals
Legumes
Milk
Fruits, veggies
31. Functions:
Helps produce
collagen
(connective tissue
in bones, muscles,
etc)
Keeps capillary
walls, blood vessels
firm
Helps body absorb
iron and folate
Healthy gums
Heals cuts and
wounds
Protects from
infection, boosts
immunity
Antioxidant
Sources
Citrus fruits
Other fruits, veggies
32. Rickets (children and vitamin D)
Osteoporosis/osteomalacia
(vitamin D)
Scurvy (vitamin C)
Night blindness (vitamin A)
Beriberi (thiamin)
37. 37
Osteoporosis – a pediatric disease
with geriatric consequences
1.5 million fractures each
year- major cause of
subsequent mortality (25%
within one year)
14 billion in direct health
cost
25 million women at risk
DRI women 600 – 800
mg/day
National Osteoporosis
Foundation www.nof.org
39. Risk Factors :
Your gender.
Age.
Race.
Frame size.
Eating disorders.
Low calcium intake.
Excess soda consumption (Ca:P ratio).
The link between osteoporosis and caffeinated sodas isn't clear, but caffeine
may interfere with calcium absorption and its diuretic effect may increase
mineral loss. In addition, the phosphoric acid in soda may contribute to bone
loss.
Bone density can be improved at any time.
40.
41. Generates energy
Regulate energy metabolism
Component of bones, teeth
Part of DNA, RNA (cell growth,
repair)
Almost all foods, especially
protein-rich foods, contain
phosphorus
42. Part of 300 enzymes (regulates
body functions)
Maintains cells in nerves,
muscles
Component of bones
Best sources are legumes, nuts,
and whole grains
45. Part of hemoglobin, carries oxygen
Brain development
Healthy immune system
Sources:
Animals (heme) vs. plants (non-
heme)
Better absorbed from heme
Consume vitamin C with non-heme
Fortified cereals, beans, eggs, etc.
46.
47. Compounds that protect cells
from the damage caused by
oxidation
Nutrients with antioxidant
properties:
Vitamin E
Vitamin C
Vitamin A (precursor beta-
carotene)
48. Oxidation is a chemical reaction in which
atoms lose electrons
Reduction occurs when atoms gain a
electron
49. Stable atoms have an even number
of electrons (pairs) orbiting
Electron loss during oxidation leaves
an odd number or unpaired electron
Unstable atoms are called free
radicals
Reactive oxygen species (ROS):
oxygen molecule that becomes a
free radical
Free Radical Formation
51. Free radicals form within the
phospholipid bilayers of cell
membranes and steal electrons
Damaged lipid molecules cause cell
membrane to lose its integrity
52.
53. Free radicals damage low-density
lipoproteins (LDLs), cell proteins,
and DNA
May increase risk for chronic
diseases
Heart disease
Various cancers
Diabetes
Cataracts
Alzheimer’s disease
Parkinson’s disease
54. Stabilize free radicals or oppose
oxidation
Antioxidant vitamins donate their
electrons or hydrogen molecules to
free radicals to stabilize them and
reduce oxidation damage
Antioxidant minerals act as
cofactors within enzyme systems
that convert free radicals to less
damaging substances that can be
excreted
56. Antioxidant enzymes:
Superoxide dismutase converts
free radicals to less damaging
substances, such as hydrogen
peroxide
Catalase removes hydrogen
peroxide from the body
Glutathione peroxidase removes
hydrogen peroxide
57. Other compounds stabilize free radicals
and prevent damage to cells and tissues
Nutrients with antioxidant properties:
Vitamin E
Vitamin C
Vitamin A
Beta-carotene (precursor to vitamin A)
Selenium
58. Coenzyme Q10 (CoQ10 or
ubiquinone) is a
fat-soluble antioxidant.
Coenzyme Q10 (CoQ10) is found
in many animal
products and synthesized by the
body
59.
60. Getting enough CoQ10
is especially important to
power these high energy
cells.
•CoQ10 produces 95 per cent of
your cell’s energy.
Found in highest concentrations in
the inner membrane of the
mitochondria.
Energy producer
•Human studies show CoQ10’s can
help to maintain heart health.
61.
62. Physical
For the treatment of sickness and disease.
Athletic and Weight-loss purposes.
Mental
For the treatment of memory loss, depression, sleep,
and stress.
63. Herbal medicine useful in 2 situations:
1. A well-established herbal comp.is used for a short,
self-limiting conditions such as cold or flu eg
echinacea.
2.In the case of a more serious or ongoing illness,
where no effective orthodox treatment exists &
where there is some evidence from literature that a
particular herbal comp.may help e.g milk thistle for
liver cirrhosis
64. • Try to choose a remedy that is specific for the
condition being treated; if doubt ask advice from
pharmacy discourage the use of herbal products
when the source, active ing.& composition are
uncertain.
• If the patient taking any medication, check for any
likelihood of interactions
• Advice pt not to take several medicines
concurrently unless specifically directed to do so by
a qualified medical herbalist
65. Use the lowest dose appropriate for the
symptoms
Must understand the dosage instructions
If symptoms do not improve significantly
within 7 days, seek advice
Do not self treat for lengthy periods without
seeking professional help.
66. Should be careful about medicinal herbs
Some compounds in herbs can cross placenta birth
defects or other problems
Some herbs may be passed to babies via breast milk.
The use : black & blue cohosh, feverfew, garlic,
ginseng and St John’s wort during pregnancy not
recommended
Cranberry juice useful alternative for the
treatment & prophylaxis of UTI caused by E.coli in
pregnant women
67.
68. Claims: Antibiotic, antiviral,
general cure all, lowering of
blood pressure, cholesterol,
and regulation of circulatory
system.
69. Well studied herb.
Shown to lower
cholestreol by 9-12% in 8-
16 weeks of use.
May also possess
antibiotic activities.
Large doses may cause
heartburn.
70. Used in Europe as an
approved remedy for
cardiovascular conditions
and for the use of the flu
and colds.
71. Source: The fresh bulb of Allium sativum, cultivated
worldwide
Constituents: Sulphur-containing compound (including
aalicin, ajoenes & aliiin), enzymes (including
alliinase), flavonoids.
Uses: Antihypertensive, antithrombotic,lipid-
lowering agent, antimicrobial. Protective
effect against cancer
ADR: Garlic should be avoided before undergoing
surgical procedures due to possible
postsurgical bleeding.
Heartburn, flatulence, GI upset have been
reported.
Possible interaction with warfarin.
72. Claims: Treatment of
Arthritis, heart tissue,
motion sickness and
nausea.
Proven to be effective
in nausea, motion
sickness, and arthritis.
It is possible that it
treats heart tissue but
not likely.
73. However, there are many precautions for the
use of ginger.
The use of ginger may inhibit the chemicals
involved in platelet aggression.
This leads to increased and prolonged bleeding.
74. Source: Usually powdered dried root of Zingiberis
officinalis.
Constituents: Oleoresins (gingerols and ahogaols), essential oil
(zigiberene)
Uses: Antiemetic, antanauseant, antiinflammatory,
antimicrobial. Possible gastroprotective &
hematological properties. “hot’
remediesstimulate metabolim
Common
application:
Loss of apppetite, motion sickness, inflannatory
conditions.
ADR: Occ.dyspepsia. Larger overdose may cause
depression and cardiacarrhythmias. Possible risk
of increased bleeding following surgery.
C/I in pregnancy
75. Source: The rhizome and root of Echinacea pallida
Active
ingredients:
Polysaccharides, glycoproteins, alkylamides & caffeic
acid derivatives
Uses: Thought to be immunostimulant, increasing the body’s
healing powers. Act indirectly by facilitating increased
phagocyte activity rather than by acting on bacterial
invaders directly. Stimulates cell-mediated immune
system. Anti-inflammatory
Common
application:
Common cold, fevers, URTI, oral inflammation
ADR: Nausea. Max duration of use = 8 weeks.
76. Source: Aerial parts esp.leaves of Tanacetum
parthenium
Constituents: Sesquiterpene lactones, flavonoids, melatonin
Uses: Treatment & prevention of migraine. Anti-
inflammatory, possible antiarthritic. Suggested
that it may inhibit prostaglandin production &
serotonin
Common
application:
Migraine, arthritis
ADR: Mouth ulceration or gastric disturbance .
May be contraindicated in pregnancy
77. Source: Concentrated extract of the leaves of the tree
Ginkgo biloba; prepared by extraction of dried
green leaves with acetone/water solvent.
Constituents: Flavonoids (flavone glycosides), diterpenes
(ginkgolides), sesquiterpenes (bilobalides)
Uses: Claimed to be effective in treating ailments
associated with ageing & cerebral insufficiency.
Increase blood flow. Claimed to enhance cognitive
function & memory. Antioxidant. Tinnitus. Effect of
poor circulation.
Common
application:
Tinnitus,vertigo,symp.of early stages of Alzheimer’s,
Raynaud’s syndrome, intermittent claudication
ADR: Occ. GI disturbance, headache & allergic. Reported
to cause spontaneous bleeding & may interact with
anticoagulant & antiplatelet.
78. Source: Main & lateral root parts of several sp.of
Panax, including Panax ginseng (Chinese or
Asian) Panax japonicus(Korean), Panax
quinquefolium
(American/Canadian) & Eleutherococcus
senticosus (Siberian)-not Panax genus;not
true ginseng
Uses
&Common
application:
Immudomodulatory activity. Promoted as a
tonic & stimulant. Improving stamina &
sexual performance. Stress, fatigue,
strengthens immune function. General tonic
ADR: Mild irratability, excitation, insomnia(should
NOT take at night), diarrhoea
79. Source: Extract from berries, flowers and leaves of several
sp.of Crataegus, including Crataegus oxycanthoides
Constituents: Flavonoids (including quercetin glycosides & flavones-
C-glycosides) & oligomeric procyanidins.
Uses: Beneficial effects on coronary blood flow, blood
pressure and heart rate; decrease cardiac output.
Slow acting therefore has long-term use.
Common
application:
Hypertension; treatment of angina. To facilitate
maximun effort in sport
ADR: None known. Possible interaction with orthodox
antihypertensive drugs.
80. Source: Extract from fruit (seeds) of Silybum
marianus
Constituents: Flavanolignans (esp.silymarin and its
derivative silybin), fixed oil, flavonoids and
sterols
Uses: Free radical scavenager, hepatoprotective
activity
Common
application:
Liver and gallbladder complaints
ADR: Occasional diarrhoea
81. Source: Powdered partially dried and fresh ripe fruit
of the North American tree Sabal serrulata.
Constituents: Rich in fatty acids and phytosterols. Also contains
flavonoids and polysaccharides.
Uses: Has a phyto-oestrogenic effect
Common
application:
Claimed treatment for benign prostatic hyperthropy.
Also promoted as a urinary tonic, as a diuretic, for cyctitis
and irritable bladder and as a male reproductive tonic
ADR: Occasional gastric problem. Because of its antiandrogen
and oestrogenic activity, saw palmetto may interact with
orthodox hormonal therapy, including HRT and OCP.
82. St. John’s wort has been used to
Prevent depression
Decrease Stress Levels
Help nervous conditions
Decrease severity of bacterial infection
83. How it works:
Hyperforin is a
serotonin reuptake
inhibitor. It is the
compound in the
plant and suspected
as having
antidepressant
effects.
84. Has been proven to be mildly helpful in very
mild to moderate cases of depression. The
more serious the case, the less that St.
John’s Wort helps. In the worst cases of
depression, it can actually hurt the situation.
85. Side effects
In cases of major
depression, it may
worsen the case.
Blurred vision,
constipation, urinary
retention, and
excessive
drowsiness.
86. Source: Extract from the fresh or dried leaves and
the golden yellow flowering tops of
Hypericum perforatum
Uses: Affinity for nervous tissue; antidepressant
Also use as anxiolytic, sedative and antiviral
Common
application:
Mild antidepressant:
Meta analysis showed hypericum was found
significantly superior to placebo in pt with
mild to moderate depressive diorder
ADR: Minor, headache, nausea, dizziness, dry mouth
& photosensitivity
87. Also known as Red Mold Rice
Monascus purpureus
RYR is a fermented rice product on which red
yeast has grown
88. RYR forms naturally
occurring HMG-CoA
reductase inhibitors
HMG-CoA reductase
comes from naturally
occurring substances
called monacolins.
These naturally
occurring ingredients are
what have started many
disputes regarding RYR
Hydroxymethylglutaryl-CoA Reductase
Monacolin K
89. HMG-CoA Reductase Inhibitors are found in
numerous cholesterol medications
Slows down the body’s ability to make cholesterol
90. A tentative link has been shown between RYR
consumption and heart disease
A study of 5,000 Chinese adults who suffered from
previous heart attacked showed lower risk of having
another heart attack when taking RYR supplements.
A similar study of 5,000 Chinese adults showed that
RYR consumption reduced cancer deaths by 2/3rds
91. Supplements have not
been tested as
thoroughly as
pharmaceutical
medication
Individuals taking RYR
should consult physicians
and/or do research on
supplements before they
consume.
92. Orthodox drug Effect of interaction
Anticonvulsant Reduced blood level; possible risk of seizure
Ciclosporin Reduced blood level with risk of transplant rejection
Digoxin Reduced blood level and loss of control of heart
rhythm or heart failure
Oral Contraceptive Reduced blood level with risk of conception and
breakthrough bleeding
SSRIs Increased serotonergic affects with increased
incidence of adverse reactions
Theophylline Reduced blood level and loss of cntrl of asthma or
chronic airflow limitation
Warfarins Reduced anticoagulant effect and resultant need for
increased dose
HIV proteose
inhibitor
Reduced blood levels with possible loss of HIV
suppression