The document summarizes a lecture on micronutrients. It defines micronutrients as vitamins and trace minerals that are needed by the body in small amounts. The document lists different micronutrients including vitamins A, D, E, K, B, C and various minerals. It provides examples of food sources and functions of each micronutrient. In less than 3 sentences, the document discusses micronutrients, lists some examples, and states they are required by the body in small amounts.

1. Program: B.Sc Nursing, Second Year
BNSG-201 Nutrition & Biochemistry
Unit No.1. Introduction
Topic- :Micronutrients
Lecture No. 7
Dr. Sudharani B Banappagoudar
Professor, SONS/OBG
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2. NUTRITION - UNIT I
INTRODUCTION
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3. Outline
• Introduction
• Micronutrients
• Learning outcomes
• Exercise
• References
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4. INTRODUCTION
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What are Nutrients?
The foods we eat contain nutrients. Nutrients are substances required by the body to perform
its basic functions. Nutrients must be obtained from our diet, since the human body does not
synthesize or produce them. Nutrients have one or more of three basic functions: they
provide energy, contribute to body structure, and/or regulate chemical processes in the body.
These basic functions allow us to detect and respond to environmental surroundings, move,
excrete wastes, respire (breathe), grow, and reproduce. There are six classes of nutrients
required for the body to function and maintain overall health. These are carbohydrates,
lipids, proteins, water, vitamins, and minerals. Foods also contain non-nutrients that may be
harmful (such as natural toxins common in plant foods and additives like some dyes and
preservatives) or beneficial (such as antioxidants).

5. INTRODUCTION
Nutrition is
The provision of the materials necessary in the form of food to cells and organisms
to support life.
Healthy diet prevents or alleviates - common health problems.
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6. Objectives
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By the end of this chapter, you will be able to:
• Describe Micronutrients

7. MICRONUTRIENTS
Micronutrients are vitamins and trace minerals.
Body requires them in very small amounts.
Vitamins are organic substances that we ingest with our foods, and that help to trigger other
reactions in the body.
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8. MICRONUTRIENTS
Needed only in small amounts,
Deficiency leads to critical health problems.
Most of the diseases and conditions are due to deficiency of micronutrients.
WHO - Elimination of micronutrient deficiency, labour efficiency will increase multifold.
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9. LIST OF MICRONUTRIENTS
MICRONUTRIENTS: VITAMINS
Vitamin A, Vitamin B,
Vitamin C, Vitamin D,
Vitamin E, Vitamin K and
Carotenoids.
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10. LIST OF MICRONUTRIENTS
Minerals are - Boron, Calcium, Chloride, Chromium, Cobalt, Copper, Fluoride, Iodine, Iron,
Magnesium, Manganese, Molybdenum, Phosphorous, Potassium, Selenium, Sodium and Zinc.
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11. LIST OF MICRONUTRIENTS
ORGANIC ACIDS
Acetic acid, Citric acid,
Lactic acid, Malic acid,
Choline and Taurine.
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12. Vitamins
Vitamins are organic compounds needed by body in
small amount. Vitamins do not provide energy.
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13. Functions
1. Helps to regulate many chemical processes in the body
2. It is an antioxidant
There are two types of vitamins
Fat soluble vitamins
Vitamin A, D, E, K(can be stored in body for later use)
Water soluble vitamins
Vitamin C and B(Easily absorbed and passed through body as waste)
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14. Vitamin A
Food source:dark green leafy vegetables, deep yellow and
orange fruits&vegetables, liver, milk, cheese, eggs.
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15. Functions
1. Helps in maintaining skin and hair healthy
2. Develop strong bones and teeth
3. Aids in night vision.
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16. Vitamin D
Food sources:egg yolk, salmon and liver.
Non food source -sun
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17. Functions
Building strong bones and teeth
Stimulate calcium absorption
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18. Vitamin E
Food source:whole grain breads and cereals, dark
green leafy vegetables, dry beans & peas,
nuts&seeds, vegetable oils, liver.
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19. Functions
Helps to form red blood cells, muscles and other tissues.
Antioxidant
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20. Vitamin K
Food source :dark green leafy vegetables (spinach, lettuce, cabbage etc…. )
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21. Vitamin B
Food source:whole grain breads& cereals, peanut butter, nuts, meat, poultry, fish, eggs,
milk, dry beans and peas.
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22. Functions
Helps in brain, nerves and muscle function
Helps the body to use the energy from foods we eat.
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23. Vitamin C
Food source :citrus fruits, strawberries , kiwi, broccoli, tomatoes and potatoes.
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24. Functions
Helps in wound healing
Helps in maintaining healthy bones, teeth and blood vessels
Helps to fight against infection.
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25. Minerals
Food source: meats, beans, nuts, fruits, vegetables, dairy products and grains.
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26. Functions
The body depends on minerals for practically every process necessary for life
It becomes part of the body.

27. EXERCISE
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•Describe various micronutrients

28. LEARNING OUTCOMES
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The student explained about
• Different food regulation laws in India

29. Student effective learning outcome
1.Application of concepts of topic & it’s technological application.
2.Ability to interpret and analyze data into information and to design and conduct experiments.
3.Understanding available tools and products and ability to use it effectively.
4.Adaptive Thinking Skills
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30. Reference
1.Essentials of nutrition and biochemistry for basic B sc nursing I clement
2. Food & nutrition for nurses (B sc nursing) by Ruma Singh
3. A textbook of nutrition B.Sc(n) first year Darshan Soni
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