The chapter discusses minerals and water, which are essential nutrients. Water makes up about 60% of the human body and is necessary for many functions like transport, regulation, protection and lubrication. The body maintains water balance through intake and output. Both dehydration and overhydration can cause health issues. Minerals are divided into major minerals needed in larger amounts and trace minerals required in smaller amounts. They serve important roles like bone and tooth formation, fluid balance, and as enzyme cofactors. Maintaining proper mineral intake through diet is important as deficiencies or toxicities can result from excess supplementation.
This document provides an overview of vitamins, including:
- Vitamins are essential nutrients that must be obtained through diet and can cause deficiencies if lacking or toxicity if consumed in large excess.
- They are classified as either fat-soluble (A, D, E, K) or water-soluble (B vitamins, C) based on how they are absorbed and transported in the body.
- The document outlines the key functions, dietary sources, deficiency and toxicity symptoms of many individual vitamins like A, D, E, K, thiamine, riboflavin and others.
- It also discusses vitamin classification, roles, how they can be impacted by food processing and storage, and
This document provides an overview of carbohydrates including sugars, starches, glycogen and fiber. It discusses how plants synthesize carbohydrates through photosynthesis and how the human body processes and uses carbohydrates as an energy source. Carbohydrates are broken down into glucose which fuels the brain and nervous system. The document also examines the importance of fiber, whole grains and the health effects of different types of carbohydrates.
Nutrition & You is a textbook that discusses nutrition and factors influencing food choices. It defines nutrition as the science studying how nutrients in food nourish the body. The six essential nutrient categories are carbohydrates, lipids, proteins, vitamins, minerals, and water. While a well-balanced diet meets nutrient needs, many Americans consume too many calories, sugar, saturated fat and sodium and not enough fiber and nutrients like vitamin D. This contributes to high obesity and chronic disease rates. Healthy People 2030 aims to improve the American diet and reduce preventable diseases.
This document discusses several nutritional deficiency diseases caused by a lack of essential nutrients in the diet. It describes goiter caused by iodine deficiency which results in swelling of the thyroid gland. Kwashiorkor is a disease of children caused by lack of protein in the diet, leading to stunted growth and edema. Marasmus results from general malnutrition and lack of energy and protein, causing a lean body and sunken eyes. Rickets is caused by lack of vitamin D and calcium in children, resulting in soft bones and bent limbs. The document emphasizes the importance of a balanced diet containing all essential nutrients to prevent these deficiency diseases.
Minerals, essential for our body. In this slide changes of minerals during processing of foods are given. Check that out for gathering information and knowledge. It will be helpful.
This document provides an overview of tools and guidelines for healthy eating, including:
- The Dietary Reference Intakes (DRIs) which establish nutrient recommendations.
- The Dietary Guidelines for Americans which provide general dietary and lifestyle advice.
- MyPlate, which illustrates the five major food groups and recommends proportions for a healthy diet.
- Nutrition fact labels, which help identify nutrients in foods.
The document discusses the essential nutrients required by the human body. It defines nutrients as substances in food that keep the body functioning. There are six essential nutrients: water, carbohydrates, proteins, fats, vitamins, and minerals. All nutrients play important roles like providing energy, building tissues, and regulating bodily processes. A balanced diet with variety and moderation from the different food groups is key to obtaining all necessary nutrients. Nutrient deficiencies can occur if the body does not get enough of certain nutrients and can cause symptoms initially or lead to serious health issues if left untreated.
This document discusses the benefits of vitamin E supplementation. It states that vitamin E is the #1 nutrient for cardiovascular health and helps circulation. It also supports immune function and eye health while aiding recovery for athletes. The RDA of 30 IU is too low, and 200-800 IU daily is recommended. The GNLD vitamin E product is highlighted as containing all forms of vitamin E from whole foods, including wheat germ oil, and being highly absorbable at 275 IU per capsule.
This document provides an overview of vitamins, including:
- Vitamins are essential nutrients that must be obtained through diet and can cause deficiencies if lacking or toxicity if consumed in large excess.
- They are classified as either fat-soluble (A, D, E, K) or water-soluble (B vitamins, C) based on how they are absorbed and transported in the body.
- The document outlines the key functions, dietary sources, deficiency and toxicity symptoms of many individual vitamins like A, D, E, K, thiamine, riboflavin and others.
- It also discusses vitamin classification, roles, how they can be impacted by food processing and storage, and
This document provides an overview of carbohydrates including sugars, starches, glycogen and fiber. It discusses how plants synthesize carbohydrates through photosynthesis and how the human body processes and uses carbohydrates as an energy source. Carbohydrates are broken down into glucose which fuels the brain and nervous system. The document also examines the importance of fiber, whole grains and the health effects of different types of carbohydrates.
Nutrition & You is a textbook that discusses nutrition and factors influencing food choices. It defines nutrition as the science studying how nutrients in food nourish the body. The six essential nutrient categories are carbohydrates, lipids, proteins, vitamins, minerals, and water. While a well-balanced diet meets nutrient needs, many Americans consume too many calories, sugar, saturated fat and sodium and not enough fiber and nutrients like vitamin D. This contributes to high obesity and chronic disease rates. Healthy People 2030 aims to improve the American diet and reduce preventable diseases.
This document discusses several nutritional deficiency diseases caused by a lack of essential nutrients in the diet. It describes goiter caused by iodine deficiency which results in swelling of the thyroid gland. Kwashiorkor is a disease of children caused by lack of protein in the diet, leading to stunted growth and edema. Marasmus results from general malnutrition and lack of energy and protein, causing a lean body and sunken eyes. Rickets is caused by lack of vitamin D and calcium in children, resulting in soft bones and bent limbs. The document emphasizes the importance of a balanced diet containing all essential nutrients to prevent these deficiency diseases.
Minerals, essential for our body. In this slide changes of minerals during processing of foods are given. Check that out for gathering information and knowledge. It will be helpful.
This document provides an overview of tools and guidelines for healthy eating, including:
- The Dietary Reference Intakes (DRIs) which establish nutrient recommendations.
- The Dietary Guidelines for Americans which provide general dietary and lifestyle advice.
- MyPlate, which illustrates the five major food groups and recommends proportions for a healthy diet.
- Nutrition fact labels, which help identify nutrients in foods.
The document discusses the essential nutrients required by the human body. It defines nutrients as substances in food that keep the body functioning. There are six essential nutrients: water, carbohydrates, proteins, fats, vitamins, and minerals. All nutrients play important roles like providing energy, building tissues, and regulating bodily processes. A balanced diet with variety and moderation from the different food groups is key to obtaining all necessary nutrients. Nutrient deficiencies can occur if the body does not get enough of certain nutrients and can cause symptoms initially or lead to serious health issues if left untreated.
This document discusses the benefits of vitamin E supplementation. It states that vitamin E is the #1 nutrient for cardiovascular health and helps circulation. It also supports immune function and eye health while aiding recovery for athletes. The RDA of 30 IU is too low, and 200-800 IU daily is recommended. The GNLD vitamin E product is highlighted as containing all forms of vitamin E from whole foods, including wheat germ oil, and being highly absorbable at 275 IU per capsule.
The document provides information and recommendations about eating a healthy, balanced diet according to the food pyramid guidelines. It discusses the importance of eating a variety of foods from all major food groups each day, including vegetables, fruits, grains, dairy, proteins, and fats in moderation. Specific foods are highlighted for each group along with serving size recommendations to aim for a nutritious diet.
This document discusses food pigments and colorants. It begins by explaining that color is an important factor in food acceptability. Natural pigments are divided into four main groups: tetrapyrrole compounds, isoprenoid derivatives, benzopyran derivatives, and artefacts. Common natural pigments include chlorophylls, carotenoids, anthocyanins, and flavonoids. The document then discusses various pigments in more detail, focusing on their properties, locations in plants, and how processing and storage can impact color. Maintaining green color is challenging as chlorophyll is susceptible to degradation through heat, light, and pH changes.
This is the food pyramid which helps to understand what healthy eating is about. Discover the crucial weight loss factors here - http://fitbodybuzz.com/weight-loss-basics-factors/
The document discusses lipids and their role in nutrition. It begins by outlining the learning objectives, which include describing the functions and sources of lipids, as well as their digestion and role in health. It then introduces the three main categories of lipids - triglycerides, phospholipids, and sterols - and explains their structures and roles. The document discusses how lipids are useful to the body as energy sources and for other functions. It also outlines recommendations for lipid intake to support health.
This document discusses nutrition for disorders of the liver, gallbladder, and pancreas. It covers diseases like hepatitis, fatty liver, cirrhosis, and hepatic encephalopathy. It discusses protein requirements and sources, as well as medical nutrition therapy for various conditions which includes restricting sodium for ascites, limiting protein for hepatic encephalopathy, and restricting fat and fiber for gallbladder disorders. Overall it provides an overview of the nutritional considerations and diet modifications for diseases affecting the liver, gallbladder, and pancreas.
This medical bulletin discusses dietary fiber, its classification and sources. It notes that dietary fiber is indigestible portions of plants that pass through the digestive system unchanged. There are two types - soluble fiber found in oats and fruits which slows digestion, and insoluble fiber found in wheat and vegetables which speeds digestion. The bulletin recommends adults consume 20-35 grams of fiber daily and outlines several health benefits including preventing constipation, lowering cholesterol, controlling blood sugar levels and reducing risks of colon cancer, diabetes and heart disease. It emphasizes the importance of including fiber from whole foods like fruits, vegetables and grains in a daily diet.
The document discusses the health benefits of eating breakfast regularly. It claims that breakfast eaters tend to have improved nutrition, better health outcomes like lower cholesterol and weight maintenance, and better cognitive performance. While some people find it hard to make time for breakfast, preparing ahead of time and having convenient options can help make breakfast easier to eat. The document provides information to support the claim that breakfast is the most important meal of the day.
A 42-year-old man with a family history of heart disease began taking fish oil supplements containing omega-3 fatty acids in an attempt to prevent heart disease. Omega-3 fatty acids can replace omega-6 fatty acids in cell membranes and decrease the production of inflammatory prostaglandins and leukotrienes derived from omega-6. Clinical studies have found fish oil supplementation to have anti-inflammatory effects and benefits for conditions like heart disease, multiple sclerosis, and asthma.
Food science food,nutrition,nutrients and healthNugurusaichandan
This document provides an overview of key concepts in food science, including definitions of food, nutrients, nutrition and health. It classifies nutrients as macro nutrients like carbohydrates, proteins and fats which provide energy, or micro nutrients like vitamins and minerals which are needed in smaller amounts. Macro nutrients also include fiber and water. The document discusses the roles of major macro and micro nutrients in the body. It defines health and malnutrition, noting the importance of a balanced diet for good health. Finally, it describes nutritional classifications of foods as energy yielding, protective or body building based on their nutrient compositions.
This document discusses fluid balance in the human body. It describes the functions of water, sources of water intake, fluid requirements, and factors that affect hydration. The document explains how fluid balance is maintained through fluid compartments, electrolyte balance, and hormone regulation. Conditions like dehydration and excessive fluid intake are covered as well as their causes, symptoms, and treatment.
This document discusses nutrients and their roles in the human body. It defines nutrients as substances obtained from food that are used for growth, maintenance, and repair of tissues. Nutrients are classified as macronutrients, which provide energy, and micronutrients, which include vitamins and minerals. The five main types of macronutrients - carbohydrates, proteins, fats, fiber, and water - are described in terms of their food sources and physiological functions. Carbohydrates, proteins and fats specifically provide energy, while fiber promotes gastrointestinal health. Vitamins and minerals also have various roles in bodily processes. Overall, consuming a balanced diet with nutrients from all food groups is essential for good health.
1) Nutraceuticals are foods or fortified foods that provide health benefits for preventing and treating disease. They include things like omega-3 fatty acids from fish, probiotics, vitamins, minerals, and herbs.
2) The main goals of nutraceuticals are to prevent disease through things like antioxidants from vegetables and phytochemicals from fruits and herbs, as well as polyunsaturated fatty acids. They may also help treat conditions like heart disease, diabetes, and cancer.
3) Nutraceuticals can be traditionally found in whole foods or non-traditionally developed by adding nutrients to foods through fortification or agricultural breeding. They are also commonly available as dietary supplements in forms like
This document discusses the definitions and roles of nutrition and nutrients in relation to health. It defines nutrition as the science of food and nutrients and their interactions and balance in the body in relation to health and disease. Health is defined as complete physical, mental and social well-being, not just the absence of disease. The nutritional status of one's body is influenced by the foods consumed and their nutrient contents. Intakes of essential nutrients between deficient and excessive levels can impact health and toxicity. Maintaining adequate nutrient intake through diet is important for health.
Dietary fiber is the portion of plant-derived food that is resistant to digestion. It includes polysaccharides, oligosaccharides, lignin, and associated substances. Dietary fiber is classified as soluble or insoluble. Soluble fiber dissolves in water and can lower blood cholesterol and glucose levels, while insoluble fiber promotes movement through the digestive system and prevents constipation. Sources of dietary fiber include whole grains, fruits, vegetables, lentils, beans, and nuts. Adults need around 25-38 grams of fiber per day depending on age and sex, but most people consume less than 20 grams. Increasing fiber intake through foods like whole grains, vegetables, fruits, and legumes can provide health benefits.
The document discusses the benefits of various food groups including dairy products, fruits and vegetables, grains, proteins, and fats/oils/salt/sugar. Dairy products contain calcium and vitamin D which are good for bones and teeth. Fruits and vegetables reduce risks of heart disease, cancer, obesity and diabetes while containing vitamins, minerals, and fiber. Grains provide fiber and nutrients good for heart health. Proteins build bones and muscles while providing energy. The document recommends eating a variety of colorful fruits and vegetables daily for vitamins, minerals, and disease prevention, and limiting unhealthy junk foods.
Meal planning requires considering nutritional needs, food preferences, budget, and cultural factors. It aims to provide a balanced diet through selecting foods from major groups like cereals, pulses, vegetables, fruits, dairy, eggs, meat and fats. Planning meals with representation from each food group helps fulfill nutritional requirements for health. Factors like nutrient composition, preparation methods, and traditional uses are important in understanding the nutritional value of different foods.
Triglycerides are the main type of lipid and are composed of glycerol bonded to three fatty acids. Triglycerides serve as energy stores and insulation. Phospholipids are another type of lipid and are the main component of cell membranes. Cholesterol is an important steroid and is either carried by HDL (good cholesterol) or LDL (bad cholesterol). Fats are classified as saturated, monounsaturated, or polyunsaturated depending on the structure of their fatty acids. Unsaturated fats are preferable to saturated fats as they may help improve cholesterol levels.
This document discusses the physical properties of foods. It begins by stating that the physical appearance and properties of foods can provide important measures of quality. It then outlines that the course will examine the physical properties of foods, which are those that can be described through physical rather than chemical means. The objectives of the course are to define key physical properties, understand their significance in food processing and quality, and apply this knowledge to food science and engineering problems. The course syllabus will cover various physical attributes, rheological properties, thermal properties, and states including glasses and crystallization.
This document discusses different vitamins, including what they are, their types and functions. It explains that vitamins are nutrients our bodies cannot make and must obtain from food or supplements. There are two types: fat-soluble vitamins A, D, E and K that stay in the body longer, and water-soluble vitamins like C and B vitamins that need more frequent replacement. Each vitamin is then described in more detail, outlining their roles and top food sources to obtain them.
The document summarizes key points about water and hydration from a nutrition textbook chapter. It discusses how water is essential for the human body, comprising about 60% of total body weight for adults. It functions as a transport medium, lubricant, protective cushion and helps regulate temperature. The body maintains water balance through intake and output. Dehydration can occur if intake is inadequate or loss is too high, while overconsumption can also cause issues. The document recommends daily water intake amounts and notes the majority should come from beverages, with some from food. It also compares bottled versus tap water sources.
This document outlines learning outcomes related to water and minerals. It covers the key functions of water in the body including temperature regulation, transport of nutrients and waste, and lubrication of joints. It discusses fluid balance and regulation via hormones like ADH. Dehydration occurs when water loss exceeds intake and can have serious health effects if left unmanaged. Minerals are also outlined including their roles, dietary sources and requirements, and potential deficiencies or toxicities.
The document provides information and recommendations about eating a healthy, balanced diet according to the food pyramid guidelines. It discusses the importance of eating a variety of foods from all major food groups each day, including vegetables, fruits, grains, dairy, proteins, and fats in moderation. Specific foods are highlighted for each group along with serving size recommendations to aim for a nutritious diet.
This document discusses food pigments and colorants. It begins by explaining that color is an important factor in food acceptability. Natural pigments are divided into four main groups: tetrapyrrole compounds, isoprenoid derivatives, benzopyran derivatives, and artefacts. Common natural pigments include chlorophylls, carotenoids, anthocyanins, and flavonoids. The document then discusses various pigments in more detail, focusing on their properties, locations in plants, and how processing and storage can impact color. Maintaining green color is challenging as chlorophyll is susceptible to degradation through heat, light, and pH changes.
This is the food pyramid which helps to understand what healthy eating is about. Discover the crucial weight loss factors here - http://fitbodybuzz.com/weight-loss-basics-factors/
The document discusses lipids and their role in nutrition. It begins by outlining the learning objectives, which include describing the functions and sources of lipids, as well as their digestion and role in health. It then introduces the three main categories of lipids - triglycerides, phospholipids, and sterols - and explains their structures and roles. The document discusses how lipids are useful to the body as energy sources and for other functions. It also outlines recommendations for lipid intake to support health.
This document discusses nutrition for disorders of the liver, gallbladder, and pancreas. It covers diseases like hepatitis, fatty liver, cirrhosis, and hepatic encephalopathy. It discusses protein requirements and sources, as well as medical nutrition therapy for various conditions which includes restricting sodium for ascites, limiting protein for hepatic encephalopathy, and restricting fat and fiber for gallbladder disorders. Overall it provides an overview of the nutritional considerations and diet modifications for diseases affecting the liver, gallbladder, and pancreas.
This medical bulletin discusses dietary fiber, its classification and sources. It notes that dietary fiber is indigestible portions of plants that pass through the digestive system unchanged. There are two types - soluble fiber found in oats and fruits which slows digestion, and insoluble fiber found in wheat and vegetables which speeds digestion. The bulletin recommends adults consume 20-35 grams of fiber daily and outlines several health benefits including preventing constipation, lowering cholesterol, controlling blood sugar levels and reducing risks of colon cancer, diabetes and heart disease. It emphasizes the importance of including fiber from whole foods like fruits, vegetables and grains in a daily diet.
The document discusses the health benefits of eating breakfast regularly. It claims that breakfast eaters tend to have improved nutrition, better health outcomes like lower cholesterol and weight maintenance, and better cognitive performance. While some people find it hard to make time for breakfast, preparing ahead of time and having convenient options can help make breakfast easier to eat. The document provides information to support the claim that breakfast is the most important meal of the day.
A 42-year-old man with a family history of heart disease began taking fish oil supplements containing omega-3 fatty acids in an attempt to prevent heart disease. Omega-3 fatty acids can replace omega-6 fatty acids in cell membranes and decrease the production of inflammatory prostaglandins and leukotrienes derived from omega-6. Clinical studies have found fish oil supplementation to have anti-inflammatory effects and benefits for conditions like heart disease, multiple sclerosis, and asthma.
Food science food,nutrition,nutrients and healthNugurusaichandan
This document provides an overview of key concepts in food science, including definitions of food, nutrients, nutrition and health. It classifies nutrients as macro nutrients like carbohydrates, proteins and fats which provide energy, or micro nutrients like vitamins and minerals which are needed in smaller amounts. Macro nutrients also include fiber and water. The document discusses the roles of major macro and micro nutrients in the body. It defines health and malnutrition, noting the importance of a balanced diet for good health. Finally, it describes nutritional classifications of foods as energy yielding, protective or body building based on their nutrient compositions.
This document discusses fluid balance in the human body. It describes the functions of water, sources of water intake, fluid requirements, and factors that affect hydration. The document explains how fluid balance is maintained through fluid compartments, electrolyte balance, and hormone regulation. Conditions like dehydration and excessive fluid intake are covered as well as their causes, symptoms, and treatment.
This document discusses nutrients and their roles in the human body. It defines nutrients as substances obtained from food that are used for growth, maintenance, and repair of tissues. Nutrients are classified as macronutrients, which provide energy, and micronutrients, which include vitamins and minerals. The five main types of macronutrients - carbohydrates, proteins, fats, fiber, and water - are described in terms of their food sources and physiological functions. Carbohydrates, proteins and fats specifically provide energy, while fiber promotes gastrointestinal health. Vitamins and minerals also have various roles in bodily processes. Overall, consuming a balanced diet with nutrients from all food groups is essential for good health.
1) Nutraceuticals are foods or fortified foods that provide health benefits for preventing and treating disease. They include things like omega-3 fatty acids from fish, probiotics, vitamins, minerals, and herbs.
2) The main goals of nutraceuticals are to prevent disease through things like antioxidants from vegetables and phytochemicals from fruits and herbs, as well as polyunsaturated fatty acids. They may also help treat conditions like heart disease, diabetes, and cancer.
3) Nutraceuticals can be traditionally found in whole foods or non-traditionally developed by adding nutrients to foods through fortification or agricultural breeding. They are also commonly available as dietary supplements in forms like
This document discusses the definitions and roles of nutrition and nutrients in relation to health. It defines nutrition as the science of food and nutrients and their interactions and balance in the body in relation to health and disease. Health is defined as complete physical, mental and social well-being, not just the absence of disease. The nutritional status of one's body is influenced by the foods consumed and their nutrient contents. Intakes of essential nutrients between deficient and excessive levels can impact health and toxicity. Maintaining adequate nutrient intake through diet is important for health.
Dietary fiber is the portion of plant-derived food that is resistant to digestion. It includes polysaccharides, oligosaccharides, lignin, and associated substances. Dietary fiber is classified as soluble or insoluble. Soluble fiber dissolves in water and can lower blood cholesterol and glucose levels, while insoluble fiber promotes movement through the digestive system and prevents constipation. Sources of dietary fiber include whole grains, fruits, vegetables, lentils, beans, and nuts. Adults need around 25-38 grams of fiber per day depending on age and sex, but most people consume less than 20 grams. Increasing fiber intake through foods like whole grains, vegetables, fruits, and legumes can provide health benefits.
The document discusses the benefits of various food groups including dairy products, fruits and vegetables, grains, proteins, and fats/oils/salt/sugar. Dairy products contain calcium and vitamin D which are good for bones and teeth. Fruits and vegetables reduce risks of heart disease, cancer, obesity and diabetes while containing vitamins, minerals, and fiber. Grains provide fiber and nutrients good for heart health. Proteins build bones and muscles while providing energy. The document recommends eating a variety of colorful fruits and vegetables daily for vitamins, minerals, and disease prevention, and limiting unhealthy junk foods.
Meal planning requires considering nutritional needs, food preferences, budget, and cultural factors. It aims to provide a balanced diet through selecting foods from major groups like cereals, pulses, vegetables, fruits, dairy, eggs, meat and fats. Planning meals with representation from each food group helps fulfill nutritional requirements for health. Factors like nutrient composition, preparation methods, and traditional uses are important in understanding the nutritional value of different foods.
Triglycerides are the main type of lipid and are composed of glycerol bonded to three fatty acids. Triglycerides serve as energy stores and insulation. Phospholipids are another type of lipid and are the main component of cell membranes. Cholesterol is an important steroid and is either carried by HDL (good cholesterol) or LDL (bad cholesterol). Fats are classified as saturated, monounsaturated, or polyunsaturated depending on the structure of their fatty acids. Unsaturated fats are preferable to saturated fats as they may help improve cholesterol levels.
This document discusses the physical properties of foods. It begins by stating that the physical appearance and properties of foods can provide important measures of quality. It then outlines that the course will examine the physical properties of foods, which are those that can be described through physical rather than chemical means. The objectives of the course are to define key physical properties, understand their significance in food processing and quality, and apply this knowledge to food science and engineering problems. The course syllabus will cover various physical attributes, rheological properties, thermal properties, and states including glasses and crystallization.
This document discusses different vitamins, including what they are, their types and functions. It explains that vitamins are nutrients our bodies cannot make and must obtain from food or supplements. There are two types: fat-soluble vitamins A, D, E and K that stay in the body longer, and water-soluble vitamins like C and B vitamins that need more frequent replacement. Each vitamin is then described in more detail, outlining their roles and top food sources to obtain them.
The document summarizes key points about water and hydration from a nutrition textbook chapter. It discusses how water is essential for the human body, comprising about 60% of total body weight for adults. It functions as a transport medium, lubricant, protective cushion and helps regulate temperature. The body maintains water balance through intake and output. Dehydration can occur if intake is inadequate or loss is too high, while overconsumption can also cause issues. The document recommends daily water intake amounts and notes the majority should come from beverages, with some from food. It also compares bottled versus tap water sources.
This document outlines learning outcomes related to water and minerals. It covers the key functions of water in the body including temperature regulation, transport of nutrients and waste, and lubrication of joints. It discusses fluid balance and regulation via hormones like ADH. Dehydration occurs when water loss exceeds intake and can have serious health effects if left unmanaged. Minerals are also outlined including their roles, dietary sources and requirements, and potential deficiencies or toxicities.
The document discusses nutrients and how they provide energy for the body. There are six classes of nutrients: carbohydrates, fats, proteins, vitamins, minerals, and water. These nutrients are obtained from food and undergo metabolism, releasing energy that the body uses for functions like growth and tissue repair. Proper nutrition requires obtaining a variety of nutrients from foods while balancing intake with physical activity.
This document provides an overview of water quality and safety. It discusses the importance of drinking water, recommended daily water intake amounts, potential water contaminants including bacteria, chemicals, and minerals, and sources of drinking water like tap, well, bottled, and public water systems. It also covers water treatment methods, potential health effects of contaminants, and maintaining water system infrastructure.
Water makes up most of the Earth's surface and is essential for life. It has no odor or taste and is transparent. Most of the Earth's water is in oceans, with smaller amounts found in ice caps, lakes, rivers and underground. Humans and other living things need water to carry nutrients, remove waste, grow crops, manufacture products and regulate body temperature. The average person needs 6-8 glasses of water per day to avoid dehydration, and athletes need extra water before, during and after exercise.
Alkaline water.pptx approach to healthy lifestylevinitnai
This document discusses alkaline water and its importance for health. It notes that ancient sources of water were purer due to flowing water, while modern sources are more polluted. Alkaline water has a pH above 7 and provides many health benefits like hydration, nutrient absorption, and reduced risk of diseases. The document recommends focusing on drinking alkaline water to balance the body's pH levels, as modern diets and lifestyles introduce excessive acidity. Alkaline electrolyzed water produced through electrolysis is highlighted as a particularly effective type of alkaline water.
This chapter discusses fluid balance and consumption in the human body. It covers the following key points:
1. Body fluids serve critical functions like transporting substances, maintaining blood volume, regulating temperature, and lubricating tissues. The body maintains fluid balance through thirst, intake, and losses like urine, sweat, and breathing.
2. Fluid imbalance can cause health issues like dehydration or heat stroke. Adults need approximately 2,200-3,000 ml of fluids daily from beverages and foods.
3. While water and some beverages are safe, others like energy drinks can impact health. Alcohol consumption also has risks, with moderate intake defined as one drink daily for women and two for men
This document discusses safe drinking water. It provides information on how much water the body needs daily, potential water contaminants from various sources, and health effects of drinking contaminated water. It also discusses water treatment methods to remove contaminants and ensure safe drinking water. Maintaining water infrastructure and monitoring water quality is important to provide clean water for human consumption.
There is nothing on Earth more important to life than water.
People are having trouble getting the amount and quality of water they need for drinking, cooking, bathing, hand washing, and increasing food.
Amazing progress has been made in making clean drinking water in developed countries available to 2.6 billion people.
That's an improvement over that period from 76 percent of the global population to 91 percent.
But there are still many opportunities through better sanitation and hygiene education to multiply the benefits of clean water
This document discusses nutrients essential for fluid and electrolyte balance, including water, sodium, potassium, chloride, and phosphorus. It provides information on the functions, recommended intake amounts, sources, and consequences of inadequate or excessive intake for each nutrient. Fluids are composed of freely moving molecules that help transport substances, regulate blood volume and temperature, and protect tissues. Electrolytes like sodium and potassium help regulate fluid balance and enable nerve and muscle function. Maintaining proper fluid and electrolyte balance is important for health.
Lecture 9 nutrients involved in fluid and electrolyte balancewajihahwafa
At the end of this lecture, the student should be able to:
Identify four nutrients that function as electrolytes in our bodies.
List three functions of water in our bodies.
Describe how electrolytes assist in the regulation of healthful fluid balance.
Define hyponatremia and identify factors that can cause this condition.
Identify four symptoms of dehydration.
The document provides an overview of minerals, including their functions, dietary recommendations, food sources, and deficiency/toxicity symptoms. It discusses 15 essential minerals: sodium, potassium, calcium, phosphorus, magnesium, chloride, sulfur, iron, copper, zinc, selenium, fluoride, chromium, iodine, and manganese. For each mineral, it details major functions, recommended intake amounts, common food sources, and the symptoms of excessive intake and deficiency. It focuses specifically on sodium, potassium, calcium, and their relationships to blood pressure and bone health.
Water is essential for life and proper bodily functions. The human body is composed of approximately 60-70% water. Water transports nutrients, removes toxins, regulates temperature, and lubricates joints. It is difficult for the body to obtain water from other sources besides directly drinking water. While soft drinks appear to quench thirst, they actually dehydrate the body and provide mostly empty calories from high sugar content. Soft drinks are highly acidic and leach minerals from the body. They can also contain artificial sweeteners like aspartame that have been linked to health issues. Overall, drinking water is much healthier for the body than consuming soft drinks.
This document summarizes a chapter on fluid balance, water, and alcohol. It covers the location and functions of body fluids, mechanisms for gaining and losing fluids, consequences of fluid imbalance, sources of drinking water and popular beverages, how the body processes alcohol, health effects of moderate and excessive alcohol consumption, and risks of drinking alcohol during pregnancy such as fetal alcohol syndrome. The chapter aims to describe fluid homeostasis and provide an overview of issues relating to water intake and alcohol use.
Water is essential for life but is a limited resource. It exists in liquid, solid and gas forms on Earth. Most water is salty ocean water, while only 3% is freshwater, and less than 1% is accessible for human use. Water is needed for biological processes like nutrient transport and thermoregulation, as well as for industrial, agricultural and other uses. Water shortages can occur when demand exceeds supply and may exacerbate global conflicts. Educating others about water conservation is important through activities like art, stories, investigations and understanding our local water systems.
This document provides an overview of water purification. It discusses how water is essential for human life and how pollution has contaminated water sources over time, necessitating purification. It outlines various sources of drinking water and describes some early history of water treatment dating back thousands of years, including methods used in ancient Sanskrit writings, by Hippocrates, and in Middle Ages aqueduct systems. The document also discusses the development of modern water purification technologies and regulations in response to water quality crises. Overall, the document provides background on the importance of water purification and a brief history of efforts to purify water for drinking.
This document provides an overview of nutrition for 6th grade students. It defines nutrition and discusses the six major nutrients: carbohydrates, proteins, vitamins and minerals, fats, and water. For each nutrient, it describes where they are found and their functions in the body. The document emphasizes that a balanced diet with fruits, vegetables, whole grains, lean proteins and healthy fats promotes good health and recommends drinking water as the best source of hydration.
The human cannot live without water. At birth the cells are about 80-90% water content. With passage of time it diminishes, but still remains in the 60% range.
Water gives power, is power and is the life of planets, animals and all that lives.
Sharing a presentaton I did for my former asswociates at work; includes works of Emoto on the power of words, music to influence the structure, shape and colour of water. Think about this. If we are such a high proportion of water - must we not conclude that our words impace all living things, all people?
This document summarizes the official website for Marine Mineral 108, a supplement containing minerals derived from ocean water. It promotes Marine Mineral 108 as a safe, natural product containing all the major and trace minerals the body needs to function optimally. The document explains that modern diets are deficient in minerals due to depleted soils and food processing. It claims Marine Mineral 108 can help cure chronic diseases and conditions by addressing mineral deficiencies.
This document outlines a curriculum for managing infectious diseases in early education and child care settings. It discusses various tools and strategies for preventing the spread of infectious diseases, including promoting health among individuals through nutrition, exercise, immunizations and managing risks for those with special needs. It also addresses controlling infections in facilities through proper design and sanitation practices. Regular hand washing, cleaning and disinfecting surfaces, and excluding sick children and staff are emphasized. Record keeping of immunizations and policies for informing parents and staff of illnesses are also covered.
The document discusses safety issues related to wheeled toys like tricycles and bicycles for young children. It notes that head injuries are the most common type of injury from tricycle accidents. The document recommends that children wear properly fitted helmets any time they ride wheeled toys in order to help prevent head injuries. It provides guidance on properly fitting helmets and teaching children safety rules for using wheeled toys.
This document provides information and guidance on medication safety and poison prevention in early care and education settings. It notes that medication poisonings are a leading cause of injury for young children and are preventable. It outlines steps providers can take including proper medication storage, supervision of children, education, and having poison control contact information available. It emphasizes that keeping medications locked and out of children's reach is the primary prevention strategy.
This document provides information on playground safety for early childhood education settings. It discusses that falls are the leading cause of playground injuries in young children. Proper supervision and regular equipment inspections can help prevent injuries. The document recommends using shock-absorbing surfaces like wood chips or rubber mats under playground equipment to help cushion falls. It also emphasizes the importance of actively supervising children on playgrounds and having clear rules to teach children safe play.
This document provides a summary of key information from a presentation on keeping children safe from injuries in transportation in early care and education settings. The summary includes that children should ride rear-facing until age 2 or the height/weight limit, use car seat and vehicle manuals for proper installation so the seat has less than 1 inch of movement, and teach children safety practices in and around vehicles to prevent injuries and deaths from motor vehicle crashes and heatstroke inside unattended vehicles.
This document provides a summary of strategies to prevent burn injuries in early childhood education settings. It begins with an introduction explaining that burns are a leading cause of injury for young children. The document then covers the most common types of burns for children, including scalds, electrical, and flame burns. Potential burn risks in early education environments are discussed, such as hot liquids/food, electrical outlets, and heating equipment. The document emphasizes the importance of childproofing, supervision, and teaching fire safety lessons to prevent burns. It concludes by recommending developing clear policies and utilizing local community resources.
Module 1 Introduction to Safety and Injury Prevention.pptxEarlene McNair
The document discusses safety and injury prevention in early care and education settings. It begins with learning objectives about common injuries, safety hazards, prevention, and reporting requirements. Falls are the most common injury among young children. Drowning is the leading cause of preventable death for children ages 1-4. Providers must be trained in pediatric first aid and CPR, recognize safety hazards, and report any serious injuries. Preventing injuries requires adequate supervision, safe environments, and removing hazards like choking risks or fall risks.
This document discusses designing a healthful diet. It defines the components of a healthful diet as being adequate, moderate, nutrient-dense, balanced, and varied. It discusses tools for designing a healthful diet, including food labels, the 2020 Dietary Guidelines for Americans, and the USDA Food Patterns represented by MyPlate. The five food groups that make up a healthy eating pattern according to MyPlate are grains, vegetables, fruits, dairy, and protein foods.
PEARSON Chapter 7 Feeding Toddlers and Preschoolers.pptxEarlene McNair
The document discusses nutritional needs and feeding practices at different developmental stages from toddlers to school-age children. It covers the typical eating issues of toddlers like selective eating and food neophobia. For preschoolers, it emphasizes balanced nutrition to support their active lifestyle. Regarding school-age children, it discusses their increased nutrient needs to support growth and the importance of healthy eating habits influenced less by media. The teacher's role in promoting healthy eating at each stage is also outlined, including creating a supportive mealtime environment and teaching nutrition concepts.
The document discusses feeding infants from birth to one year old. It covers feeding infants breast milk or formula, introducing complementary foods between 4-10 months, and feeding infants with special needs. The key points are that breast milk provides optimal nutrition and health benefits. It also discusses appropriate feeding practices like demand feeding and reading hunger cues. Formula should be prepared safely according to instructions. Complementary foods should be introduced gradually starting with single vegetables and cereals. Special care is needed for preterm or infants with oral sensitivities.
Chapter 16 Feeding Toddlers & Young ChildrenEarlene McNair
The document discusses feeding behaviors and nutrition for toddlers, young children, and those with special needs. It covers how physical, motor, and social development influences eating habits at different ages. Key recommendations include providing nutritious meals based on MyPlate, allowing children to determine how much they eat, being a positive role model, and making mealtimes relaxed. The document also addresses creating supportive feeding environments and choosing healthy snacks.
Infants experience rapid growth in their first year, gaining weight and length. Their nutrient needs are influenced by this growth as well as their small stomachs and developing digestive systems. Breastmilk or formula meets infants' needs for the first 6 months, providing proper nutrition for growth and development. Solid foods should not be introduced before 6 months and are introduced in stages, starting with cereals, vegetables and fruits to avoid choking hazards. Proper feeding ensures infants' needs are met through continued growth, energy and health.
The document discusses wellness in young children and the role of early childhood teachers in promoting wellness. It defines wellness and explains how nutrition, health, and safety are interrelated and impact children's learning and development. Teachers are responsible for recognizing these relationships, implementing practices to support wellness, and partnering with families and the community. The document also discusses challenges to wellness like poverty, nutrition issues, housing instability, and environmental health risks that can impact children's learning and development.
SC NUT CANVAS 16 Food Equity Sustain and Quality.pptxEarlene McNair
This chapter discusses challenges related to ensuring equitable access to nutritious food globally and in the United States. It covers topics such as food insecurity, malnutrition in various forms, societal problems caused by limited access to nourishing food like obesity, and initiatives aimed at promoting sustainable food systems and food justice. Key issues addressed include the double burden of undernutrition and obesity, the impact of poverty on food choices and health, and the relationship between stress, cortisol, and obesity risk.
CHAPTER 14 Nutrition and Physical Keys to Good Health.pptxEarlene McNair
This document discusses nutrition and physical activity as keys to good health. It defines physical activity and physical fitness, and outlines the components of fitness. Regular physical activity provides numerous health benefits and reduces risk of many diseases. However, many Americans do not meet physical activity guidelines. The document provides guidelines for aerobic and muscle-strengthening activities. It also discusses how to improve fitness through assessing goals, varied exercise programs, and applying principles like overload and specificity. Nutrition needs vary depending on activity level and goals. Carbohydrates are the primary fuel for exercise, while fats provide energy for low-intensity activities. Adequate hydration and nutrient intake supports physical activity.
CHAPTER 13 Achieving and Maintaining a Healthful Weight.pptxEarlene McNair
The document discusses achieving and maintaining a healthful body weight. It defines appropriate body weight as being based on factors like age, genetics, and lifestyle habits that support good health. Body weight is evaluated using metrics like body mass index (BMI) and body composition measurements. BMI categories include underweight, normal weight, overweight, and obese classes 1-3. Additional factors like fat distribution pattern, energy balance, genetics, metabolism, hormones, and sociocultural influences also impact body weight. Obesity is associated with increased risk of chronic diseases. Treatment options include diet, exercise, medications, supplements, and in some cases bariatric surgery.
Synchronous learning involves real-time interaction between students and instructors, allowing for immediate feedback and facilitating discussions and group activities, but requires a fixed schedule that may not be convenient for all. Asynchronous learning is more flexible and accessible anytime by allowing students to work at their own pace, but has limited real-time interaction and feedback which can feel isolating. Both approaches have pros and cons depending on a student's needs and preferences.
This document discusses the American Nurses Association's Code of Ethics Provisions 7-9 regarding a nurse's commitment beyond individual patient encounters. Provision 7 focuses on advancing nursing through research, scholarly inquiry, and developing professional standards. Provision 8 discusses collaborating with other professionals to promote health, human rights, and reduce disparities. Provision 9 emphasizes the nursing profession's role in articulating values, maintaining integrity, and integrating principles of social justice into policy.
This document discusses provisions 4-6 from the American Nurses Association Code of Ethics, which focus on nurses' responsibilities and accountability in practice. Provision 4 discusses a nurse's authority over their own practice and maintaining competence. Provision 5 discusses duties to oneself, including self-care, integrity, and continuing education. Provision 6 discusses establishing an ethical work environment through collaborative efforts to shape a culture that fosters ethical integrity.
Travel Clinic Cardiff: Health Advice for International TravelersNX Healthcare
Travel Clinic Cardiff offers comprehensive travel health services, including vaccinations, travel advice, and preventive care for international travelers. Our expert team ensures you are well-prepared and protected for your journey, providing personalized consultations tailored to your destination. Conveniently located in Cardiff, we help you travel with confidence and peace of mind. Visit us: www.nxhealthcare.co.uk
The skin is the largest organ and its health plays a vital role among the other sense organs. The skin concerns like acne breakout, psoriasis, or anything similar along the lines, finding a qualified and experienced dermatologist becomes paramount.
share - Lions, tigers, AI and health misinformation, oh my!.pptxTina Purnat
• Pitfalls and pivots needed to use AI effectively in public health
• Evidence-based strategies to address health misinformation effectively
• Building trust with communities online and offline
• Equipping health professionals to address questions, concerns and health misinformation
• Assessing risk and mitigating harm from adverse health narratives in communities, health workforce and health system
Adhd Medication Shortage Uk - trinexpharmacy.comreignlana06
The UK is currently facing a Adhd Medication Shortage Uk, which has left many patients and their families grappling with uncertainty and frustration. ADHD, or Attention Deficit Hyperactivity Disorder, is a chronic condition that requires consistent medication to manage effectively. This shortage has highlighted the critical role these medications play in the daily lives of those affected by ADHD. Contact : +1 (747) 209 – 3649 E-mail : sales@trinexpharmacy.com
DECLARATION OF HELSINKI - History and principlesanaghabharat01
This SlideShare presentation provides a comprehensive overview of the Declaration of Helsinki, a foundational document outlining ethical guidelines for conducting medical research involving human subjects.
- Video recording of this lecture in English language: https://youtu.be/Pt1nA32sdHQ
- Video recording of this lecture in Arabic language: https://youtu.be/uFdc9F0rlP0
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
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● Part A. The water in blood carries heat to the capillaries at the skin surface.
● Part B. The heat is released at the skin surface. Evaporation of sweat cools the skin.
● Part C. Cooled blood returns to the body core.
Water intake, 1 cup metabolism, 3 cups food, and 6.5 cups beverages for a total of 10.5 cups. Water output, 0.5 cups intestines, in stool, 1 cup sweat, 3 cups skin and lungs, and 6 cups kidneys, leading to urine, for a total of 10.5 cups.
Moderate exercise When you are appropriately hydrated, engaged in moderate exercise, and not too hot, the concentration of electrolytes is likely to be the same on both sides of cell membranes. You will be in fluid balance. Concentration of electrolytes about equal inside and outside cell.
Strenuous exercise with rapid and high water intake If a person drinks a great deal of water quickly during intense, prolonged exercise, the extracellular fluid becomes diluted. This results in the concentration of electrolytes being greater inside the cells, which causes water to enter the cells, making them swell. Drinking moderate amounts of water or sports drinks more slowly will replace lost fluids and restore fluid balance. Lower concentration of electrolytes outside
Higher concentration of electrolytes inside
Strenuous exercise with inadequate fluid intake If a person does not consume adequate amounts of fluid during strenuous exercise of long duration, the concentration of electrolytes becomes greater outside the cells, drawing water away from the inside of the cells and making them shrink. Consuming sports drinks will replace lost fluids and electrolytes. Higher concentration of electrolytes outside
Lower concentration of electrolytes inside
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled percentage of water by weight. The horizontal axis has five segments labeled vegetables, fruits, grains, protein, and dairy.Vegetables:Potatoes, cooked: bar height is greater than 70 percentLettuce, tomatoes: Bar height is greater than 90 percentFruits:Peaches, pears, oranges, grapes, apples: Bar height is 80 to 90 percentWatermelon: Bar height is greater than 90 percentGrains:Baked goods: Bar height is less than 69 percentPasta an rice, cooked: Bar height is less than 69 percentProtein:Beef, chicken: Bar height is less than 69 percentEggs: Bar height is less than 69 percentFish: Bar height is 70 to 79 percentDairy:Frozen yoghurt: Bar height is 70 to 79 percentMilk: Bar height is 80 to 90 percent
The illustration shows a jug divided into six parts. They are labeled as follows. Soft drinks, fruit drinks, 0 to 1 serving (110 calories). 100% fruit juices, sports drinks, 0 to 1 serving (115 calories). Diet drinks superscript 1, 0 to 4 servings (0 calories). Milk, soy milk superscript 2, 0 to 2 servings (100 calories). Unsweetened coffee or tea, 0 to 5 servings (90 calories). Water, 2 to 6 servings (0 calories).
The vertical axis is labeled, amount in the body in grams asterisk and ranges from 0 to 1000. The values are truncated from 150 to 700. The horizontal axis lists the names of minerals. The values plotted in the graph labeled as major minerals are as follows. (Calcium, 1000), (phosphorus, 780), (potassium, 140), (sulfur, 140), (sodium, 100), (chloride, 95), (magnesium, 19). The values plotted in the graph labeled as major minerals are as follows. (iron, 4.2), (zinc, 2.3), (copper, 0.07), (iodine, 0.02).
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled milligrams of sodium. The horizontal axis has 6 segments labeled vegetables, fruits, grains, protein, dairy, and daily needs.Vegetables:Green beans, fresh, 1 cup: Bar height is 6Green beans, frozen, cooked, 1 cup: Bar height is 12Green beans, canned, cooked, 1 cup: Bar height is 376Tomato, raw, 1 medium: Bar height is 6Tomato juice, canned, 1 cup: Bar height is 654Cucumber, 1 cup: Bar height is 2Pickles, 1 cup: Bar height is 1,356Fruits:Apple, raw, slices with skin, 1 cup: Bar height is 1Applesauce, canned, sweetened, 1 cup: Bar height is 71Grains:Rice, long-grain white rice, cooked without salt, half cup: Bar height 1Rice pilaf, cooked, half cup: Bar height is 512Pretzels, unsalted, 1 ounce: Bar height is 82Pretzels, 1 ounce: Bar height is 359Bagel, plain, 2 ounces (half of a large): Bar height is 235Bagel, salted, 2 ounces (half of a large): Bar height is 770Protein:Chicken breast, roasted, without skin, 3 ounces: Bar height is 64Chicken nuggets, 6 pieces (3.4 ounces): Bar height is 668Turkey breast, roasted, without skin, 3 ounces: Bar height is 44Turkey breast, lunchmeat, 3 ounces: Bar height is 919Pork loin, roasted, 3 ounces: Bar height is 49Ham, extra lean, roasted, 3 ounces: Bar height is 1,177Dairy:Cheese, cheddar, low sodium, 1 ounces: Bar height is 6Cheese, cheddar, 1 ounces: Bar height is 176Cottage cheese, low fat, 1 cup: Bar height is 918Daily needs: Adults 19 to 50 years: Bar height is 1,500
Grains, preferably whole, 7 to 8 per day. Low-fat dairy, 2 to 3 per day. Seafood, poultry, lean meat, 0 to 2 per day. Beans, nuts, seeds, 4 to 5 per week. Oils, salad dressing, mayonnaise, 2 to 3 per day. Sweets, 5 per week.
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled milligrams of potassium. The horizontal axis has 6 segments labeled vegetables, fruits, grains, protein, dairy, and daily needs.Vegetables:Romaine lettuce, raw, 2 cups: Bar height is 232Cabbage, raw, 2 cups: Bar height is 238Spinach, raw, 2 cups: Bar height is 335Carrots, raw, 2 medium: Bar height is 390Tomato, raw, 1 large: Bar height is 431Sweet potato, baked with skin, 1 medium: Bar height is 542Kale, raw, 2 cups: Bar height is 658Potato, baked with skin, 1 medium: Bar height is 926Fruits:Apple, 1 small: Bar height is 156Grapes, 1 cup: Bar height is 176Banana, 1 large: Bar height is 487Dried apricots, half cup: Bar height is 775Grains:Whole-wheat bread (wheat-bran bread), 1 slice: Bar height is 69Oatmeal, cooked, half cup: Bar height is 82Protein:Walnuts, 1 ounce: Bar height is 125Cashews, 1 ounce: Bar height is 160Cod, cooked, 3 ounces: Bar height is 207Poultry, white meat, cooked, 3 ounces: Bar height is 220Lean beef sirloin, cooked, 3 ounces: Bar height is 334Kidney beans, cooked, half cup: Bar height is 358Dairy:Skim milk, 1 cup: Bar height is 382Yogurt (plain), low fat or nonfat, 1 cup: Bar height is 625Daily needs: Adults 19 to 50 years: Bar height is 4,700
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled milligrams of potassium. The horizontal axis has 6 segments labeled vegetables, fruits, grains, protein, dairy, and daily needs.Vegetables:Broccoli, cooked, boiled, 1 cup: Bar height is 62Kale, cooked, boiled, 1 cup: Bar height is 94Bok choy (Chinese cabbage), cooked, boiled, 1 cup: Bar height is 158Fruits: Orange juice, calcium fortified, 8 ounces: Bar height is 349Grains: Tortilla, corn, 6 inches: Bar height is 46Protein:Almonds, 1 ounce: Bar height is 76Salmon, canned, 3 ounces: Bar height is 197Soy milk, calcium fortified, 8 ounces: Bar height is 299Tofu, processed with calcium, 4 ounces: Bar height is 434Dairy:Frozen yogurt, half cup: Bar height is 87Parmesan cheese, 2 tablespoons: Bar height is 110Cottage cheese, low fat, 1 percent milkfat, 1 cup: Bar height is 138Cheese, Cheddar, low fat, 1 and half ounces: Bar height is 176String cheese, part-skim mozzarella, low moisture, 1 ounce: Bar height is 207Milk, skim, 8 ounces: Bar height is 299Yogurt, vanilla, low fat, 8 ounces: Bar height is 419Daily needs: Adults 19 to 50 years: Bar height is 1,000
Less than 10 percent 20 to 30 percent More than 40 percent
Spinach, Rhubarb, Okra Milk, Cheese, Yogurt, Tofu, Soy milk, Salmon, O J with, calcium, Almonds, Beans
Kale, Broccoli, Chinese mustard, greens, Turnip greens, Green cabbage
The first image is a normal vertebrae, the second image is a vertebrae in the beginning stages of weakening. The third image is a vertebra that has begun to collapse
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled milligrams of phosphorus. The horizontal axis has 6 segments labeled vegetables, fruits, grains, protein, dairy, and daily needs.Vegetables:Broccoli, cooked, 1 cup Bar height is 105Potato, baked with skin, 1 medium: Bar height is 121Corn, cooked, 1 cup: Bar height is 124Lentils, cooked, half cup: Bar height is 178Green peas, cooked, 1 cup: Bar height is 187Fruits:Banana, 1 medium: Bar height is 26Strawberries, 1 cup: Bar height is 40Orange juice, 1 cup: Bar height is 42Grains:Shredded Wheat cereal, 1 cup: Bar height is 188Raisin Bran cereal, 1 cup: Bar height is 205Protein:Almonds, 1 ounce: Bar height is 133Chicken breast, cooked, 3 ounces: Bar height is 196Sunflower seeds, 1 ounce: Bar height is 219Flank steak, cooked, 3 ounces: Bar height is 227Salmon, cooked, 3 ounces: Bar height is 269Dairy:Milk, low fat, 1 cup: Bar height is 232Yogurt, vanilla, low fat, 1 cup: Bar height is 331Daily needs: Bar height is 700
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled milligrams of magnesium. The horizontal axis has 6 segments labeled vegetables, fruits, grains, protein, dairy, and daily needs.Vegetables:Romaine lettuce, 2 cups: Bar height is 12Spinach, fresh, 2 cups: Bar height is 47Fruits:Pineapple, diced, 1 cup: Bar height is 20Banana, 1 medium: Bar height is 32Grains:Oatmeal, half cup: Bar height is 30Wheat germ, 2 tablespoons (approximately one-eighth cup): Bar height is 34Brown rice, cooked, half cup: Bar height is 43Protein:Kidney beans, cooked, half cup: Bar height is 19Chickpeas, cooked, half cup: Bar height is 20Edamame, half cup: Bar height is 49Peanut butter, 2 tablespoons: Bar height is 49Almonds, 1 ounce: Bar height is 80Dairy:Milk, low fat, 1 cup: Bar height is 27Yogurt, low fat, strawberry, 1 cup: Bar height is 30Daily needs:Men 19 to 30 years: Bar height is 400Men 31 to 50 years: Bar height is 420Women 19 to 30 years: Bar height is 310Women 31 to 50 years: Bar height is 320
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy. The vertical axis is labeled milligrams of iron. The horizontal axis has 5 segments labeled Vegetables, Fruits, Grains, Protein, and Daily needs.Vegetables: Baked potato with skin, 1 small: Bar height is 1.9Fruits:Raisins, half cup: Bar height is 1.4Dried apricots, half cup: Bar height is 1.7Grains:Brown rice, cooked, half cup: Bar height is 0.5Whole-wheat or white bread, 1 slice: Bar height is 0.7Spaghetti (enriched), cooked, half cup: Bar height is 0.9Oatmeal, cooked, half cup: Bar height is 7Total cereal, three-fourth cup: Bar height is 18Protein:Shrimp, 3 ounces: Bar height is 0.3Egg, hard cooked, 1: Bar height is 0.6Chicken breast, skinless, 3 ounces: Bar height is 0.9Black beans, cooked, one-fourth cup: Bar height is 0.9Kidney beans, cooked, one-fourth cup: Bar height is 1Tofu, firm, 2 ounces, one-fourth cup: Bar height is 1Chickpeas, cooked, one-fourth cup: Bar height is 1Tuna, light, canned, 3 ounces: Bar height is 1.2Sirloin steak, cooked, 3 ounces: Bar height is 1.4Turkey, dark meat, cooked, skinless, 3 ounces: Bar height is 1.7Daily needs:Men 19 to 50 years: Bar height is 8 Women 19 to 50 years: Bar height is 18
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled milligrams of copper. The horizontal axis has 6 segments labeled vegetables, fruits, grains, protein, dairy, and daily needs.Vegetables:Baked potato w/skin, 1 medium: Bar height is 202Vegetable juice, 1 cup: Bar height is 484Mushrooms, 1 cup: Bar height is 782Fruits:Prunes, half cup: Bar height is 153Raisins, half cup: Bar height is 231Grains:Whole-wheat pita, 1 ounce: Bar height is 81Oatmeal, cooked, half cup: Bar height is 82Brown rice, cooked, half cup: Bar height is 97Wheat germ, one-fourth cup: Bar height is 175Protein:Chicken breast, cooked, 3 ounces: Bar height is 41Black beans, cooked, half cup: Bar height is 88Tofu, one-fourth cup (2 ounces): Bar height is 97Shrimp, cooked, 3 ounces: Bar height is 260Sunflower seeds, dry roasted, half ounce: Bar height is 275Walnuts, half ounce: Bar height is 450Dairy:Chocolate milk, 1 cup: Bar height is 175Chocolate pudding, made with milk, 1 cup: Bar height is 217Hot cocoa, made with milk, 1 cup: Bar height is 288Daily needs: Adults 19 to 50 years: Bar height is 900
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled milligrams of zinc. The horizontal axis has 6 segments labeled vegetables, fruits, grains, protein, dairy, and daily needs.Vegetables:Mushrooms, cooked, 1 cup: Bar height is 1.4Spinach, cooked, 1 cup: Bar height is 1.4Green peas, cooked, 1 cup: Bar height is 1.9Fruits:Watermelon, raw, 1 cup: Bar height is 0.2Cantaloupe, 1 cup: Bar height is 0.3Grains:Whole-wheat bread, 1 slice: Bar height is 0.5Oatmeal, cooked, half cup: Bar height is 1.2Wheat germ, one-fourth cup: Bar height is 3.5Total cereal, three-fourth cup: Bar height is 15Protein:Peanut butter, 1 tablespoon: Bar height is 0.5Red kidney beans, cooked, half cup: Bar height is 0.5Light tuna, in water, 3 ounces: Bar height is 0.6Mixed nuts, 1 ounce: Bar height is 1.1Shrimp, cooked, 3 ounces: Bar height is 1.4Chicken, dark meat, cooked, 3 ounces: Bar height is 2.4Beef, flank steak, lean, cooked, 3 ounces: bar height is 5.1Oyster, cooked, 3 ounces: Bar height is 38.4Dairy:Skim milk, 1 cup: Bar height is 1Swiss cheese, reduced fat, one and half ounces: Bar height is 1.6Yogurt, plain, nonfat, 1 cup: Bar height is 2.4Daily needs:Men 19 to 50 years: Bar height is 11Women 19 to 50 years: Bar height is 8
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled milligrams of selenium. The horizontal axis has 6 segments labeled vegetables, fruits, grains, protein, dairy, and daily needs.Vegetables:Green beans, frozen, boiled, 1 cup: Bar height is 1Baked potato, with skin, 1 medium: Bar height is 1Broccoli, frozen, boiled, 1 cup: bar height is 2Fruits:Watermelon, raw, 1 cup: Bar height is 1Banana, 1 medium: Bar height is 1Grains:Wheat crackers, 5 crackers, 1 ounce: Bar height is 2Frozen waffle, 1: Bar height is 8Brown rice, long grain, cooked, half cup: Bar height is 10Wholewheat bread, 1 slice: Bar height is 11Spaghetti, cooked, half cup: Bar height is 18Protein:Walnuts, half ounce: Bar height is 1Peanut butter, 1 tablespoon: Bar height is 1Egg, hard-boiled, 1 large: Bar height is 15Roast beef, 3 ounces: Bar height is 23Chicken breast, cooked, 3 ounces: Bar height is 24Cod, 3 ounces: Bar height is 32Shrimp, 3 ounces: bar height is 42Salmon, cooked, 3 ounces: Bar heights 47Tuna, light, canned in water, 3 ounces: Bar height is 68Brazil nuts, half ounce: Bar height is 544Dairy:Cheddar cheese, reduced fat, one and half ounces: Bar height is 5Milk, skim, 1 cup: Bar height is 8Cottage cheese, low fat, 2 cups: Bar height is 22Daily needs: Adults 19 to 50 years: Bar height is 55
All the states of the U S except for Washington, Montana, Wyoming, New Mexico, South Dakota, Ohio, New Jersey, and Hawaii, all the states are participating in the program.
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled milligrams of chromium. The horizontal axis has 5 segments labeled Vegetables, Fruits, Grains, Protein, and Daily needs.Vegetables:Green beans, 1 cup: Bar height is 1Peas, 1 cup: Bar height is 2Potatoes, mashed, 1 cup: Bar height is 3Broccoli, 1 cup: Bar height is 22Fruits:Tomato, 1 medium: Bar height is 1Apple with skin, 1 medium: Bar height is 1Orange juice, 1 cup: Bar height is 2Grape juice, 1 cup: Bar height is 8Grains:Whole-wheat bread, 1 slice: Bar height is 1Whole-wheat English muffin, one and half: Bar height is 2Protein:Egg, 1: Bar height is 0.2Turkey breast, 3 ounces: Bar height is 1.7Chicken breast, 3 ounces: Bar height is 2Ham, 3 ounces: Bar height is 3.8Daily needs:Men 19 to 50 years: Bar height is 35Women 19 to 50 years: Bar height is 25
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled milligrams of chromium. The horizontal axis has 3 segments labeled Protein, Dairy, and Daily needs.Protein:Tuna, canned in oil, 3 ounces: Bar height is 17Egg, large, 1: Bar height is 24Turkey breast, 3 ounces: Bar height is 34Navy beans, cooked, half cup: Bar height is 35Shrimp, 3 ounces: Bar height is 35Cod, 3 ounces: Bar height is 99Dairy:Cheddar cheese, 1.5 ounces: Bar height is 18Milk, reduced fat, 1 cup: Bar height is 56Yogurt, plain, low fat, 1 cup: Bar height is 75Daily needs: Adults 19 to 50 years: Bar height is 150
An illustration of MyPlate dot gov shows a plate divided into four segments labeled fruits, grains, protein, and vegetables with a side of dairy.The vertical axis is labeled milligrams of manganese The horizontal axis has 6 segments labeled vegetables, fruits, grains, protein, dairy, and daily needs.Vegetables:Peas, green, frozen, boiled without salt, 1 cup: Bar height is 0.5Spinach, boiled, 1 cup: Bar height is 1.7Fruits:Banana, raw, 1 medium: Bar height is 0.3Strawberries, raw, 1 cup: Bar height is 0.6Blackberries, raw, 1 cup: Bar height is 0.9Pineapple, fresh, 1 cup: Bar height is 1.8Grains:Whole-wheat bread, 1 slice: Bar height is 0.7Brown rice, long grain, cooked, half cup: Bar height is 1.8Protein:Lentils, boiled, one-fourth cup: Bar height is 0.3Chickpeas, canned, one-fourth cup: Bar height is 0.3Pecans, half ounces: Bar height is 0.6Clams, canned, drained, 3 ounces: Bar height is 0.9Dairy:Yogurt, fruit flavor, low fat, 1 cup: Bar height is 0.2Milk, chocolate, low fat, 1 cup: Bar height is 0.2Daily needs:Men 19 to 50 years: Bar height 2.3Women 19 to 50 years: Bar height is 1.8