Nutrition and Aging (Presented by Carmen Blanco, Greenville SC)Carmen Blanco
As we age, so do our dietary needs both in terms of macronutrients (proteins/carbs/fats) and micronutrients (vitamins/minerals). The following is a presentation on common nutrient deficiencies in older adults.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
www.indiandentalacademy.com
The document discusses nutrition and nutritional requirements across the lifespan. It covers the essential nutrients including carbohydrates, proteins, fats, water, fiber, vitamins and minerals. Certain groups are at higher risk of poor nutritional status or malnutrition including the elderly, inactive individuals, and those with medical conditions. Both over-nutrition and under-nutrition can negatively impact health.
Vitamin C deficiency can be caused by low dietary intake or conditions where the body needs more vitamin C than is produced. Signs of deficiency include decreased appetite, growth, immunity and more. Classic scurvy in adults occurs after 45-80 days without vitamin C and involves bleeding gums and impaired wound healing. In children, scurvy is called Moeller-Barlow disease and involves joint pain and bone issues. While most people get enough vitamin C from a normal diet, some propose higher "pharmacologic" doses may help prevent or treat conditions like colds and cancer.
BALANCED DIET & TREATMENT & PREVENTION OF DEFICIENCY DISORDERSRamesh Ganpisetti
This document discusses balanced diets and deficiency disorders. It defines a balanced diet as one containing the proper amounts of calories, vitamins, and minerals for good health. It then discusses carbohydrates, proteins, vitamins, and minerals and some deficiency disorders that can result from not getting enough of each, such as scurvy from vitamin C deficiency. The document focuses on protein deficiency disorders like kwashiorkor and marasmus. It also covers various vitamin deficiencies and their signs and symptoms, as well as dietary sources and treatment options.
There is no optimal proportion of macronutrients for weight loss or maintenance, the key is calorie intake. Anti-inflammatory nutrients like omega-3s and vitamins C and D may be better than drugs. Probiotics may reduce flu symptoms in athletes. Protein and amino acids promote muscle glycogen recovery. Vitamin D deficiency is common and causes fatigue and weakness. Calcium supplements may increase heart attack risk by 30%. High protein diets could harm the colon long term. They also stress the kidneys. Most UK newspaper dietary information lacks scientific backing, spreading misinformation.
Quinoa is an ancient grain native to South America that is gaining popularity for its nutritional profile and health benefits. It is a complete protein containing all essential amino acids and is high in fiber, magnesium, phosphorus, and antioxidants. Two studies discussed found that daily consumption of quinoa by menopausal women and rats improved lipid profiles by reducing total cholesterol and LDL levels. A third study found that celiac patients could tolerate consuming quinoa daily without exacerbating intestinal issues. The document recommends adults consume quinoa as a hot cereal, in baked goods, or added to salads and grain dishes.
The document discusses nutrition and the food groups that make up a balanced diet. It defines nutrition as the study of food and its relation to health. The main food groups covered are carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, proteins and fats provide energy, build tissues, and regulate processes, while vitamins and minerals are required in small amounts but are essential for health. A balanced diet incorporating all the food groups is necessary to obtain the nutrients required for the body.
Nutrition and Aging (Presented by Carmen Blanco, Greenville SC)Carmen Blanco
As we age, so do our dietary needs both in terms of macronutrients (proteins/carbs/fats) and micronutrients (vitamins/minerals). The following is a presentation on common nutrient deficiencies in older adults.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
www.indiandentalacademy.com
The document discusses nutrition and nutritional requirements across the lifespan. It covers the essential nutrients including carbohydrates, proteins, fats, water, fiber, vitamins and minerals. Certain groups are at higher risk of poor nutritional status or malnutrition including the elderly, inactive individuals, and those with medical conditions. Both over-nutrition and under-nutrition can negatively impact health.
Vitamin C deficiency can be caused by low dietary intake or conditions where the body needs more vitamin C than is produced. Signs of deficiency include decreased appetite, growth, immunity and more. Classic scurvy in adults occurs after 45-80 days without vitamin C and involves bleeding gums and impaired wound healing. In children, scurvy is called Moeller-Barlow disease and involves joint pain and bone issues. While most people get enough vitamin C from a normal diet, some propose higher "pharmacologic" doses may help prevent or treat conditions like colds and cancer.
BALANCED DIET & TREATMENT & PREVENTION OF DEFICIENCY DISORDERSRamesh Ganpisetti
This document discusses balanced diets and deficiency disorders. It defines a balanced diet as one containing the proper amounts of calories, vitamins, and minerals for good health. It then discusses carbohydrates, proteins, vitamins, and minerals and some deficiency disorders that can result from not getting enough of each, such as scurvy from vitamin C deficiency. The document focuses on protein deficiency disorders like kwashiorkor and marasmus. It also covers various vitamin deficiencies and their signs and symptoms, as well as dietary sources and treatment options.
There is no optimal proportion of macronutrients for weight loss or maintenance, the key is calorie intake. Anti-inflammatory nutrients like omega-3s and vitamins C and D may be better than drugs. Probiotics may reduce flu symptoms in athletes. Protein and amino acids promote muscle glycogen recovery. Vitamin D deficiency is common and causes fatigue and weakness. Calcium supplements may increase heart attack risk by 30%. High protein diets could harm the colon long term. They also stress the kidneys. Most UK newspaper dietary information lacks scientific backing, spreading misinformation.
Quinoa is an ancient grain native to South America that is gaining popularity for its nutritional profile and health benefits. It is a complete protein containing all essential amino acids and is high in fiber, magnesium, phosphorus, and antioxidants. Two studies discussed found that daily consumption of quinoa by menopausal women and rats improved lipid profiles by reducing total cholesterol and LDL levels. A third study found that celiac patients could tolerate consuming quinoa daily without exacerbating intestinal issues. The document recommends adults consume quinoa as a hot cereal, in baked goods, or added to salads and grain dishes.
The document discusses nutrition and the food groups that make up a balanced diet. It defines nutrition as the study of food and its relation to health. The main food groups covered are carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, proteins and fats provide energy, build tissues, and regulate processes, while vitamins and minerals are required in small amounts but are essential for health. A balanced diet incorporating all the food groups is necessary to obtain the nutrients required for the body.
Vitamin C is a water-soluble vitamin that functions as a strong antioxidant. It is essential for collagen synthesis, iron absorption, immune function, and acts as a reducing agent. Sources include citrus fruits, tomatoes, and peppers. It is absorbed in the gastrointestinal tract and distributed throughout the body. A daily intake of 60-70 mg is recommended, with potential deficiency causing scurvy over time. Therapeutic uses include treating scurvy, supporting bone and tissue healing as well as antioxidant effects. High doses may cause adverse effects like kidney stones.
Nutrition in older age. Adequate nutrition, especially in older age, aids in the maintenance of health and in decreasing the onset of chronic diseases, contributes to vitality in everyday activity, to energy and mood and helps in maintaining functional independence.
The document discusses several topics related to nutrition and pharmacology in elderly patients. It covers nutrition and how age-related changes can impact nutritional status. Methods of nutritional assessment are described, including anthropometric measurements, biochemical tests, clinical evaluations, and dietary assessments. Energy and protein requirements as well as vitamin needs in elderly patients are also covered. The document then discusses how certain drugs can impact nutrition and how pharmacokinetics and pharmacodynamics are altered in elderly patients due to changes in absorption, distribution, metabolism and excretion of drugs. Geriatric services available are summarized, including informal care, health care services, rehabilitation programs, and long-term care facilities like nursing homes.
Nutritional requirements of elderly & dietary managementsowmiya Gunasekaran
The nutritional needs of the elderly change as they age. Their energy requirements decrease due to lower metabolism and activity levels. They require less carbohydrates, proteins and fats but enough vitamins, minerals, fiber and fluids. Their diets should focus on antioxidant rich foods to support immunity and bone health while avoiding high salt, spice or gas-forming foods which are hard to digest. Ensuring proper nutrition through balanced meals helps promote healthy aging.
Poor nutrition can lead to reduced immunity and increased susceptibility to disease. There are two types of nutrients: macronutrients which provide energy and are needed in large amounts, and micronutrients which perform specific functions and are needed in small amounts. Nutritional diseases result from deficient or excessive intake of nutrients and include protein-energy malnutrition, iron deficiency, vitamin A deficiency, and iodine deficiency disorders. Emergencies increase the risk of acute malnutrition and micronutrient deficiencies. Those at higher risk include young children, pregnant women, and the elderly.
Vitamin C is a water-soluble vitamin that plays an important role in maintaining connective tissues and acting as an antioxidant. The body needs a daily intake of vitamin C from foods like fruits and vegetables as it does not produce or store vitamin C on its own. Deficiency can lead to issues like bleeding gums and slowed wound healing, while long term deficiency increases risks of health issues like high blood pressure and cancers. Good dietary sources of vitamin C include guava, peppers, citrus fruits, and leafy greens.
Making healthy choices has become more trendy recently. There are certain foods considered "superfoods" that possess great deals of vitamins, mineral, and nutrients the body needs. Here are a few of my favorites!
Some potential side effects of a vegetarian diet include vitamin B12 deficiency, iron deficiency, zinc deficiency, and calcium and bone loss if nutritional needs are not properly met. Iron deficiency can cause exhaustion, weakness, and increased susceptibility to infection. Zinc deficiency impacts taste and smell and a healthy immune system. Calcium shortages can lead to thinning bone density and osteoporosis over time. It is important for vegetarians to pay attention to nutritional requirements and consume a balanced diet including supplements if needed.
This document provides information on nutrients and protein sources for a vegetarian diet. It discusses that vegetarians can meet their daily protein needs through plant-based foods like legumes, nuts, grains, and vegetables. It provides recommendations for daily intake of proteins, vitamins and minerals including calcium, iron, vitamin B12, and zinc. Food sources of these nutrients are outlined, including plant-based foods like beans, lentils, spinach and fortified foods. Supplements may be needed for vitamin B12.
Calcium and Vitamin D Supplementation in PregnancySujoy Dasgupta
lectured delivered by Dr Sujoy Dasgupta in the CME on "High Risk Pregnancy" organized by the BOGS (Bengal Obettric snd Gynaecological Society) and Wanburry Pharma
Vitamin C and vitamin B12 are essential water-soluble vitamins. Vitamin C aids in tissue growth and repair, acts as an antioxidant, and supports the immune system. It is found in many fruits and vegetables. A vitamin C deficiency can cause scurvy. Vitamin B12 is important for brain and nervous system function as well as blood cell formation. It supports energy production and cardiovascular health. Good sources are animal products. Deficiency can lead to megaloblastic anemia. Both vitamins have recommended daily intake amounts to support health.
Ageing is a gradual process that takes place over many decades. Most theories of ageing relate to impaired DNA replication and loss of cell viability and hence the viability of the body’s organs. Ageing is often accompanied by socioeconomic changes that can have a great impact on the nutritional needs and status of elderly individuals. The incidence of disability increases with ageing, with over a third of the elderly population limited by chronic conditions and unable to carry on normal daily living activity
The document discusses nutrients and deficiency diseases. It defines nutrients as the constituents of food that are essential for the body. The main types of nutrients are carbohydrates, proteins, fats, vitamins, minerals, and water. It then provides examples of the water content of various foods. The document defines deficiency diseases as those caused by a lack of nutrients in the diet. It gives several examples of specific deficiency diseases caused by a lack of proteins, vitamins A, B, C, D, E, K, minerals like iodine, calcium, and iron. For each it lists the nutrient, food sources, deficiency disease, and symptoms.
This document outlines the nutritional needs throughout different stages of life. It discusses the nutritional requirements for infants, teenagers, adults, women during pregnancy, and older adults. Some key nutrients discussed include energy, water, essential fatty acids, calories, protein, calcium, iron, fat intake, vitamins, minerals, fiber, and food groups. Different life stages have varying needs for calories, protein, vitamins, minerals and other essential nutrients.
This document discusses nutrition during old age. It begins by defining old age as 60 years and above. Nutrition for the elderly is called geriatric nutrition. Aging brings physiological, psychological, and immunological changes that influence nutritional status. There are reductions in energy, carbohydrate, and protein needs due to loss of muscle mass and reduced physical activity. Key nutrients like calcium, iron, zinc, vitamins D and B12 must be consumed in adequate amounts to support the needs of aging bodies and prevent deficiencies and related health problems. Maintaining good nutrition is important for health, well-being, and quality of life during the later years.
This document discusses nutrition during old age. It notes that ageing brings physiological, psychological and immunological changes that influence nutritional status. Some key changes that occur with ageing include reduced taste, smell and gastric function as well as changes in organ functions. The document outlines nutritional requirements for older adults including reduced needs for energy, carbohydrates and proteins but continued needs for vitamins, minerals, water and fibre. Specific nutritional concerns for older adults like osteoporosis, neurological issues, anaemia and immunity are also covered.
This document outlines basic nutrition guidelines and osteo-friendly foods for bone health. It recommends consuming a variety of nutrient-dense foods like vegetables, fruits, whole grains, dairy products and fatty fish. Key nutrients for bone health include vitamins C, D and K, as well as calcium, magnesium and potassium. The document also discusses supplementation, harmful foods to limit, ways to track nutrition intake and provides some healthy bone-supporting recipes.
Beans provide several vitamins, minerals, fiber, and antioxidants. They are low in calories and fat but high in protein. Beans can help with weight management, heart health, and energy levels due to their fiber and protein content as well as antioxidants and lack of saturated fat. Beans offer a versatile, inexpensive source of nutrition that can be used to easily create quick, healthy meals or snacks.
Vitamin C is a water-soluble antioxidant vitamin that is important for collagen production, iron absorption, and immune function. It can be obtained through foods like citrus fruits, peppers and tomatoes. Dietary recommendations for vitamin C intake vary from 40 mg per day for infants to 75-90 mg for adults. While vitamin C supplements may help prevent the common cold, intake over 2000 mg daily can cause side effects like diarrhea. Deficiency can result in scurvy, but toxicity is rare when intake remains below upper limits.
This document discusses vitamins and minerals, which are nutrients that humans must obtain through their diet. It defines vitamins and minerals, and explains how they are classified based on solubility. The document then describes several deficiency diseases that can result from not getting enough of specific vitamins and minerals, such as scurvy from vitamin C deficiency and rickets from vitamin D deficiency. It provides details on the functions and food sources of many important vitamins and minerals.
Whether you already are a vegetarian or just exploring alternatives, this seminar is for you! Learn about the benefits of a vegetarian diet, the types of vegetarianism, the common nutrient deficiencies and how to be a healthy, well-nourished vegetarian at any age. We will also focus on the special needs of vegetarians during pregnancy, breast-feeding, infancy, childhood and adolescence.
Presented by Dr. Lisa Watson, a vegetarian for over 25 years and the mother of two vegetarian children.
Vitamin C is a water-soluble vitamin that functions as a strong antioxidant. It is essential for collagen synthesis, iron absorption, immune function, and acts as a reducing agent. Sources include citrus fruits, tomatoes, and peppers. It is absorbed in the gastrointestinal tract and distributed throughout the body. A daily intake of 60-70 mg is recommended, with potential deficiency causing scurvy over time. Therapeutic uses include treating scurvy, supporting bone and tissue healing as well as antioxidant effects. High doses may cause adverse effects like kidney stones.
Nutrition in older age. Adequate nutrition, especially in older age, aids in the maintenance of health and in decreasing the onset of chronic diseases, contributes to vitality in everyday activity, to energy and mood and helps in maintaining functional independence.
The document discusses several topics related to nutrition and pharmacology in elderly patients. It covers nutrition and how age-related changes can impact nutritional status. Methods of nutritional assessment are described, including anthropometric measurements, biochemical tests, clinical evaluations, and dietary assessments. Energy and protein requirements as well as vitamin needs in elderly patients are also covered. The document then discusses how certain drugs can impact nutrition and how pharmacokinetics and pharmacodynamics are altered in elderly patients due to changes in absorption, distribution, metabolism and excretion of drugs. Geriatric services available are summarized, including informal care, health care services, rehabilitation programs, and long-term care facilities like nursing homes.
Nutritional requirements of elderly & dietary managementsowmiya Gunasekaran
The nutritional needs of the elderly change as they age. Their energy requirements decrease due to lower metabolism and activity levels. They require less carbohydrates, proteins and fats but enough vitamins, minerals, fiber and fluids. Their diets should focus on antioxidant rich foods to support immunity and bone health while avoiding high salt, spice or gas-forming foods which are hard to digest. Ensuring proper nutrition through balanced meals helps promote healthy aging.
Poor nutrition can lead to reduced immunity and increased susceptibility to disease. There are two types of nutrients: macronutrients which provide energy and are needed in large amounts, and micronutrients which perform specific functions and are needed in small amounts. Nutritional diseases result from deficient or excessive intake of nutrients and include protein-energy malnutrition, iron deficiency, vitamin A deficiency, and iodine deficiency disorders. Emergencies increase the risk of acute malnutrition and micronutrient deficiencies. Those at higher risk include young children, pregnant women, and the elderly.
Vitamin C is a water-soluble vitamin that plays an important role in maintaining connective tissues and acting as an antioxidant. The body needs a daily intake of vitamin C from foods like fruits and vegetables as it does not produce or store vitamin C on its own. Deficiency can lead to issues like bleeding gums and slowed wound healing, while long term deficiency increases risks of health issues like high blood pressure and cancers. Good dietary sources of vitamin C include guava, peppers, citrus fruits, and leafy greens.
Making healthy choices has become more trendy recently. There are certain foods considered "superfoods" that possess great deals of vitamins, mineral, and nutrients the body needs. Here are a few of my favorites!
Some potential side effects of a vegetarian diet include vitamin B12 deficiency, iron deficiency, zinc deficiency, and calcium and bone loss if nutritional needs are not properly met. Iron deficiency can cause exhaustion, weakness, and increased susceptibility to infection. Zinc deficiency impacts taste and smell and a healthy immune system. Calcium shortages can lead to thinning bone density and osteoporosis over time. It is important for vegetarians to pay attention to nutritional requirements and consume a balanced diet including supplements if needed.
This document provides information on nutrients and protein sources for a vegetarian diet. It discusses that vegetarians can meet their daily protein needs through plant-based foods like legumes, nuts, grains, and vegetables. It provides recommendations for daily intake of proteins, vitamins and minerals including calcium, iron, vitamin B12, and zinc. Food sources of these nutrients are outlined, including plant-based foods like beans, lentils, spinach and fortified foods. Supplements may be needed for vitamin B12.
Calcium and Vitamin D Supplementation in PregnancySujoy Dasgupta
lectured delivered by Dr Sujoy Dasgupta in the CME on "High Risk Pregnancy" organized by the BOGS (Bengal Obettric snd Gynaecological Society) and Wanburry Pharma
Vitamin C and vitamin B12 are essential water-soluble vitamins. Vitamin C aids in tissue growth and repair, acts as an antioxidant, and supports the immune system. It is found in many fruits and vegetables. A vitamin C deficiency can cause scurvy. Vitamin B12 is important for brain and nervous system function as well as blood cell formation. It supports energy production and cardiovascular health. Good sources are animal products. Deficiency can lead to megaloblastic anemia. Both vitamins have recommended daily intake amounts to support health.
Ageing is a gradual process that takes place over many decades. Most theories of ageing relate to impaired DNA replication and loss of cell viability and hence the viability of the body’s organs. Ageing is often accompanied by socioeconomic changes that can have a great impact on the nutritional needs and status of elderly individuals. The incidence of disability increases with ageing, with over a third of the elderly population limited by chronic conditions and unable to carry on normal daily living activity
The document discusses nutrients and deficiency diseases. It defines nutrients as the constituents of food that are essential for the body. The main types of nutrients are carbohydrates, proteins, fats, vitamins, minerals, and water. It then provides examples of the water content of various foods. The document defines deficiency diseases as those caused by a lack of nutrients in the diet. It gives several examples of specific deficiency diseases caused by a lack of proteins, vitamins A, B, C, D, E, K, minerals like iodine, calcium, and iron. For each it lists the nutrient, food sources, deficiency disease, and symptoms.
This document outlines the nutritional needs throughout different stages of life. It discusses the nutritional requirements for infants, teenagers, adults, women during pregnancy, and older adults. Some key nutrients discussed include energy, water, essential fatty acids, calories, protein, calcium, iron, fat intake, vitamins, minerals, fiber, and food groups. Different life stages have varying needs for calories, protein, vitamins, minerals and other essential nutrients.
This document discusses nutrition during old age. It begins by defining old age as 60 years and above. Nutrition for the elderly is called geriatric nutrition. Aging brings physiological, psychological, and immunological changes that influence nutritional status. There are reductions in energy, carbohydrate, and protein needs due to loss of muscle mass and reduced physical activity. Key nutrients like calcium, iron, zinc, vitamins D and B12 must be consumed in adequate amounts to support the needs of aging bodies and prevent deficiencies and related health problems. Maintaining good nutrition is important for health, well-being, and quality of life during the later years.
This document discusses nutrition during old age. It notes that ageing brings physiological, psychological and immunological changes that influence nutritional status. Some key changes that occur with ageing include reduced taste, smell and gastric function as well as changes in organ functions. The document outlines nutritional requirements for older adults including reduced needs for energy, carbohydrates and proteins but continued needs for vitamins, minerals, water and fibre. Specific nutritional concerns for older adults like osteoporosis, neurological issues, anaemia and immunity are also covered.
This document outlines basic nutrition guidelines and osteo-friendly foods for bone health. It recommends consuming a variety of nutrient-dense foods like vegetables, fruits, whole grains, dairy products and fatty fish. Key nutrients for bone health include vitamins C, D and K, as well as calcium, magnesium and potassium. The document also discusses supplementation, harmful foods to limit, ways to track nutrition intake and provides some healthy bone-supporting recipes.
Beans provide several vitamins, minerals, fiber, and antioxidants. They are low in calories and fat but high in protein. Beans can help with weight management, heart health, and energy levels due to their fiber and protein content as well as antioxidants and lack of saturated fat. Beans offer a versatile, inexpensive source of nutrition that can be used to easily create quick, healthy meals or snacks.
Vitamin C is a water-soluble antioxidant vitamin that is important for collagen production, iron absorption, and immune function. It can be obtained through foods like citrus fruits, peppers and tomatoes. Dietary recommendations for vitamin C intake vary from 40 mg per day for infants to 75-90 mg for adults. While vitamin C supplements may help prevent the common cold, intake over 2000 mg daily can cause side effects like diarrhea. Deficiency can result in scurvy, but toxicity is rare when intake remains below upper limits.
This document discusses vitamins and minerals, which are nutrients that humans must obtain through their diet. It defines vitamins and minerals, and explains how they are classified based on solubility. The document then describes several deficiency diseases that can result from not getting enough of specific vitamins and minerals, such as scurvy from vitamin C deficiency and rickets from vitamin D deficiency. It provides details on the functions and food sources of many important vitamins and minerals.
Whether you already are a vegetarian or just exploring alternatives, this seminar is for you! Learn about the benefits of a vegetarian diet, the types of vegetarianism, the common nutrient deficiencies and how to be a healthy, well-nourished vegetarian at any age. We will also focus on the special needs of vegetarians during pregnancy, breast-feeding, infancy, childhood and adolescence.
Presented by Dr. Lisa Watson, a vegetarian for over 25 years and the mother of two vegetarian children.
This document provides an introduction to vitamins, including their structure, sources, and diseases associated with deficiency and excess. It discusses fat-soluble vitamins A, D, E, K and water-soluble vitamins B1, B2, B3, B5. For each vitamin, it describes sources, structure, deficiency diseases, and in some cases therapeutic uses. The document aims to inform readers about the essential roles and health impacts of various vitamins.
This document discusses vitamin C, including its functions, dietary sources, and the clinical features of scurvy resulting from vitamin C deficiency. Key points include:
- Vitamin C is a water-soluble vitamin that functions as an antioxidant and is necessary for collagen synthesis. It supports iron absorption and plays roles in neurotransmitter and steroid synthesis.
- Good dietary sources include amla, guava, citrus fruits, and green leafy vegetables.
- Scurvy results from vitamin C deficiency and causes bleeding gums, tooth loss, bruising and bleeding into joints and skin. Bone growth is impaired in children with scurvy.
1. An 18-month-old child was brought in for a check up and was found to have pale skin and signs of iron-deficiency anemia.
2. Tests confirmed low hemoglobin and iron levels. Iron-deficiency anemia is caused by not getting enough iron from diet or blood loss and can impact development.
3. Treatment includes oral iron supplements calculated based on weight, replacing the iron deficit, and addressing the underlying cause. An iron-rich diet containing meat, leafy greens, and iron-fortified foods also helps manage iron-deficiency anemia.
Lecture 12 nutrients involved in energy metabolismwajihahwafa
At the end of this lecture, the student should be able to:
Describe how coenzymes enhance the activities of enzymes.
For each of the eight B-complex vitamins, describe their primary functions and their food sources.
Describe the association between folate, vitamin B12, and vascular disease.
Identify at least two minerals that function as coenzymes in energy metabolism.
Discuss the role that iron plays in oxygen transport.
Distinguish between iron-deficiency anemia, pernicious anemia, and macrocytic anemia.
Vitamin B12- definition, functions, absorption, storage, transportation, deficiency, pernicious anemia, relationship between vitamin B12 and folate deficiency, sign & symptoms, deficiency in case of maternal & child health care, RDA, sources, prevention and treatment.
Undernutrition in Children was presented. The key points are:
1. Protein Energy Malnutrition (PEM) affects children worldwide and manifests as kwashiorkor (protein deficiency), marasmus (calorie deficiency), or marasmic kwashiorkor (severe protein and calorie deficiencies).
2. Clinical features of kwashiorkor include edema, poor growth, and mental changes while marasmus presents with extreme muscle wasting.
3. Management involves nutritional rehabilitation with diets providing adequate calories and protein, micronutrient supplementation, oral rehydration, infection control, and supplementary feeding programs.
This document provides an overview of nutrition and key nutrients. It discusses:
- The main classes of nutrients including carbohydrates, proteins, lipids, vitamins, minerals and water.
- How each nutrient is digested and absorbed.
- The nutrient requirements and recommended daily intakes.
- Energy balance and imbalances that can lead to obesity, marasmus or kwashiorkor.
- Key aspects of water, electrolytes, trace elements, calcium and phosphorus including their functions, sources, regulation and imbalance issues.
This document discusses vitamins and minerals that are important during pregnancy. It provides information on the roles and functions of various vitamins (A, D, E, K, C, B1, B2) and minerals in the body. It notes that prenatal vitamins contain a variety of nutrients essential for the healthy development of the baby. The document emphasizes that care of the mother and baby's health begins before conception through adequate nutrition.
This document discusses minerals, including their classification, dietary sources, and roles in the body. It focuses on macrominerals calcium, phosphorus, magnesium, sodium, potassium, chloride, and sulfur. For calcium, it provides details on dietary reference intakes, biological roles, determinants of balance, dietary sources, deficiency, and the relationship between calcium and osteoporosis. It also discusses iron, iodine, and the public health significance of iron deficiency anemia.
Malnutrition consequences, causes, prevention and controlHarshraj Shinde
Malnutrition can be caused by both under-nutrition and over-nutrition, resulting in nutritional disorders. Under-nutrition can cause protein-energy malnutrition, vitamin and mineral deficiencies, and specific deficiency diseases like beriberi, pellagra, rickets, and anemia. Over-nutrition can cause obesity. Malnutrition has wide-ranging consequences and is both caused by and exacerbates poverty. Prevention strategies include improving agricultural production, educating people, food fortification, genetic engineering of crops, and government assistance programs.
This document discusses water-soluble vitamins. It provides an overview of vitamin types, definitions, and differences. It describes the pharmacokinetics and pharmacodynamics of various water-soluble vitamins. Popular deficiency diseases associated with each vitamin are outlined. Potential toxicity and side effects from too much of certain water-soluble vitamins are explained. Finally, recommended dosages and common forms that each water-soluble vitamin is available in are summarized.
This document discusses the relationship between nutrition and periodontal health. It defines key terms like diet, nutrition, and malnutrition. It also classifies nutrients and discusses the roles of macronutrients like proteins, carbohydrates, and fats as well as micronutrients like vitamins and minerals. Specific nutrient deficiencies are linked to periodontal diseases. The document also explores how nutrition can impact the oral microbiome and periodontal biofilm formation. Finally, it concludes that while nutritional deficiencies do not directly cause periodontal disease, they can alter the body's resistance and repair mechanisms, affecting periodontal health.
This document discusses protein-energy malnutrition (PEM), also known as protein calorie malnutrition. It can be classified as primary or secondary PEM and graded as mild, moderate or severe. Primary PEM affects children and can present as kwashiorkor or marasmus. Symptoms of PEM include weakness, impaired cognition, weight loss and skin changes. Diagnosis involves nutritional assessments and lab tests. Treatment focuses on nutritional supplementation and addressing underlying causes.
This document provides information on vitamins and minerals, including their functions, sources, and effects of deficiencies. It discusses that vitamins are micronutrients needed in small amounts that are classified as either water-soluble or fat-soluble. Major minerals like calcium and phosphorus and trace minerals like iron and iodine are also outlined. The roles of specific vitamins A, D, E, K, B1-3, B9, C and minerals iron, calcium, phosphorus, sodium, potassium, zinc, and iodine are summarized. Fortification of foods is described as an effective public health strategy to prevent deficiencies.
Iron is an essential trace element that exists in the body in functional and storage forms. It plays a vital role in oxygen transport, electron transfer reactions, gene regulation and immune function. Iron deficiency is common worldwide and progresses through stages of depletion, deficient erythropoiesis and anemia. Risk groups include young children, women of reproductive age, and those with high iron requirements. Biochemical tests for assessing iron status include hemoglobin, hematocrit and serum iron, though these have limitations. Iron deficiency causes impaired cognitive and physical development as well as decreased productivity. Prevention strategies include iron supplementation, food fortification and nutrition education.
1. Iron deficiency anemia is a condition caused by low levels of iron in the body, which reduces the amount of oxygen carried by red blood cells.
2. Common causes of iron deficiency anemia include blood loss from menstruation or childbirth, a diet low in iron, and an inability to absorb enough iron from food.
3. Symptoms of iron deficiency anemia include fatigue, dizziness, pale skin, headaches, and brittle nails. Treatment involves oral or intravenous iron supplements to replace iron stores in the body.
ANAMOLOUS SECONDARY GROWTH IN DICOT ROOTS.pptxRASHMI M G
Abnormal or anomalous secondary growth in plants. It defines secondary growth as an increase in plant girth due to vascular cambium or cork cambium. Anomalous secondary growth does not follow the normal pattern of a single vascular cambium producing xylem internally and phloem externally.
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...Sérgio Sacani
Context. With a mass exceeding several 104 M⊙ and a rich and dense population of massive stars, supermassive young star clusters
represent the most massive star-forming environment that is dominated by the feedback from massive stars and gravitational interactions
among stars.
Aims. In this paper we present the Extended Westerlund 1 and 2 Open Clusters Survey (EWOCS) project, which aims to investigate
the influence of the starburst environment on the formation of stars and planets, and on the evolution of both low and high mass stars.
The primary targets of this project are Westerlund 1 and 2, the closest supermassive star clusters to the Sun.
Methods. The project is based primarily on recent observations conducted with the Chandra and JWST observatories. Specifically,
the Chandra survey of Westerlund 1 consists of 36 new ACIS-I observations, nearly co-pointed, for a total exposure time of 1 Msec.
Additionally, we included 8 archival Chandra/ACIS-S observations. This paper presents the resulting catalog of X-ray sources within
and around Westerlund 1. Sources were detected by combining various existing methods, and photon extraction and source validation
were carried out using the ACIS-Extract software.
Results. The EWOCS X-ray catalog comprises 5963 validated sources out of the 9420 initially provided to ACIS-Extract, reaching a
photon flux threshold of approximately 2 × 10−8 photons cm−2
s
−1
. The X-ray sources exhibit a highly concentrated spatial distribution,
with 1075 sources located within the central 1 arcmin. We have successfully detected X-ray emissions from 126 out of the 166 known
massive stars of the cluster, and we have collected over 71 000 photons from the magnetar CXO J164710.20-455217.
When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
Conducted over a period of >200 years, Thermodynamics R&D, and application, benefitted from the highest levels of professionalism, collaboration, and technical thoroughness. New layers of application, methodology, and practice were made possible by the progressive advance of technology. In turn, this has seen measurement and modelling accuracy continually improved at a micro and macro level.
Perhaps most importantly, Thermodynamics rapidly became a primary tool in the advance of applied science/engineering/technology, spanning micro-tech, to aerospace and cosmology. I can think of no better a story to illustrate the breadth of scientific methodologies and applications at their best.
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptxMAGOTI ERNEST
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
The debris of the ‘last major merger’ is dynamically youngSérgio Sacani
The Milky Way’s (MW) inner stellar halo contains an [Fe/H]-rich component with highly eccentric orbits, often referred to as the
‘last major merger.’ Hypotheses for the origin of this component include Gaia-Sausage/Enceladus (GSE), where the progenitor
collided with the MW proto-disc 8–11 Gyr ago, and the Virgo Radial Merger (VRM), where the progenitor collided with the
MW disc within the last 3 Gyr. These two scenarios make different predictions about observable structure in local phase space,
because the morphology of debris depends on how long it has had to phase mix. The recently identified phase-space folds in Gaia
DR3 have positive caustic velocities, making them fundamentally different than the phase-mixed chevrons found in simulations
at late times. Roughly 20 per cent of the stars in the prograde local stellar halo are associated with the observed caustics. Based
on a simple phase-mixing model, the observed number of caustics are consistent with a merger that occurred 1–2 Gyr ago.
We also compare the observed phase-space distribution to FIRE-2 Latte simulations of GSE-like mergers, using a quantitative
measurement of phase mixing (2D causticality). The observed local phase-space distribution best matches the simulated data
1–2 Gyr after collision, and certainly not later than 3 Gyr. This is further evidence that the progenitor of the ‘last major merger’
did not collide with the MW proto-disc at early times, as is thought for the GSE, but instead collided with the MW disc within
the last few Gyr, consistent with the body of work surrounding the VRM.
Unlocking the mysteries of reproduction: Exploring fecundity and gonadosomati...AbdullaAlAsif1
The pygmy halfbeak Dermogenys colletei, is known for its viviparous nature, this presents an intriguing case of relatively low fecundity, raising questions about potential compensatory reproductive strategies employed by this species. Our study delves into the examination of fecundity and the Gonadosomatic Index (GSI) in the Pygmy Halfbeak, D. colletei (Meisner, 2001), an intriguing viviparous fish indigenous to Sarawak, Borneo. We hypothesize that the Pygmy halfbeak, D. colletei, may exhibit unique reproductive adaptations to offset its low fecundity, thus enhancing its survival and fitness. To address this, we conducted a comprehensive study utilizing 28 mature female specimens of D. colletei, carefully measuring fecundity and GSI to shed light on the reproductive adaptations of this species. Our findings reveal that D. colletei indeed exhibits low fecundity, with a mean of 16.76 ± 2.01, and a mean GSI of 12.83 ± 1.27, providing crucial insights into the reproductive mechanisms at play in this species. These results underscore the existence of unique reproductive strategies in D. colletei, enabling its adaptation and persistence in Borneo's diverse aquatic ecosystems, and call for further ecological research to elucidate these mechanisms. This study lends to a better understanding of viviparous fish in Borneo and contributes to the broader field of aquatic ecology, enhancing our knowledge of species adaptations to unique ecological challenges.
Travis Hills' Endeavors in Minnesota: Fostering Environmental and Economic Pr...Travis Hills MN
Travis Hills of Minnesota developed a method to convert waste into high-value dry fertilizer, significantly enriching soil quality. By providing farmers with a valuable resource derived from waste, Travis Hills helps enhance farm profitability while promoting environmental stewardship. Travis Hills' sustainable practices lead to cost savings and increased revenue for farmers by improving resource efficiency and reducing waste.
The ability to recreate computational results with minimal effort and actionable metrics provides a solid foundation for scientific research and software development. When people can replicate an analysis at the touch of a button using open-source software, open data, and methods to assess and compare proposals, it significantly eases verification of results, engagement with a diverse range of contributors, and progress. However, we have yet to fully achieve this; there are still many sociotechnical frictions.
Inspired by David Donoho's vision, this talk aims to revisit the three crucial pillars of frictionless reproducibility (data sharing, code sharing, and competitive challenges) with the perspective of deep software variability.
Our observation is that multiple layers — hardware, operating systems, third-party libraries, software versions, input data, compile-time options, and parameters — are subject to variability that exacerbates frictions but is also essential for achieving robust, generalizable results and fostering innovation. I will first review the literature, providing evidence of how the complex variability interactions across these layers affect qualitative and quantitative software properties, thereby complicating the reproduction and replication of scientific studies in various fields.
I will then present some software engineering and AI techniques that can support the strategic exploration of variability spaces. These include the use of abstractions and models (e.g., feature models), sampling strategies (e.g., uniform, random), cost-effective measurements (e.g., incremental build of software configurations), and dimensionality reduction methods (e.g., transfer learning, feature selection, software debloating).
I will finally argue that deep variability is both the problem and solution of frictionless reproducibility, calling the software science community to develop new methods and tools to manage variability and foster reproducibility in software systems.
Exposé invité Journées Nationales du GDR GPL 2024
hematic appreciation test is a psychological assessment tool used to measure an individual's appreciation and understanding of specific themes or topics. This test helps to evaluate an individual's ability to connect different ideas and concepts within a given theme, as well as their overall comprehension and interpretation skills. The results of the test can provide valuable insights into an individual's cognitive abilities, creativity, and critical thinking skills
Current Ms word generated power point presentation covers major details about the micronuclei test. It's significance and assays to conduct it. It is used to detect the micronuclei formation inside the cells of nearly every multicellular organism. It's formation takes place during chromosomal sepration at metaphase.
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...University of Maribor
Slides from talk:
Aleš Zamuda: Remote Sensing and Computational, Evolutionary, Supercomputing, and Intelligent Systems.
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Inter-Society Networking Panel GRSS/MTT-S/CIS Panel Session: Promoting Connection and Cooperation
https://www.etran.rs/2024/en/home-english/
2. ‘Vitamin B12 – A Component
in Health & Disease’
• Vitamin B12 Function
• Biochemical Assessment
• Absorption
• Food sources & Requirements
• Vitamin B12 Deficiency
• Vitamin B12 and Neural Defects
• Vitamin B12 and Cardiovascular Disease
• Vitamin B12 and Cognitive Decline
• Vitamin B12 and Osteoporosis
3. Vitamin B12
• Also known as cobalamin
• A water-soluble vitamin
• An essential nutrient for human growth and cell development.
• Only found in foods of animal origin:
• E.g. beef, lamb, liver, fish, dairy products
• Also found in fortified foods e.g. cereals and fortified plant-based products.
• Supplements
• Adults (19-64yo) need about 1.5 microgram a day (British
Nutrition Foundation).
• Vitamin B12 deficiency most common in elderly, also
vegetarians and vegans.
• Vitamin B12 deficiency is elevated MMA & tHcy levels which
can be related to neuropathy , also diseases including
cardiovascular disease and osteoporosis.
4. Why did I choose this
topic?
• Vegetarian and vegan diets
• ‘Veganuary’
• Climate change
• Prevalence of B12 deficiency in the UK (estimated)
to be around 6% in people under 60 years and closer
to 20% in people aged over 60 (NICE.org 2014)
5. Why did I choose this
topic?
Human Biology
@SHU
MSc Dietetics
@SHU
Become a practising
Dietitian
‘Many dietitians are involved in highlighting and driving demand for nutrition and
dietetic services across the UK, demonstrating why these services are so vital to the
health of the nation … It is important to be able to clearly understand nutrition and
dietetic services available and their positive impact.’
Editor's Notes
Also known as cobalamin
A water-soluble vitamin
Vitamin b12 is absorbed by peptic activity in the hydrochloric acid in the stomach before passing into the small intestine where b12 is then co-absorbed with intrinsic factor. Then it passes across the distal ileum and released into the bloodstream
There are different forms of B12 including methylcobalamin which have their own potential biological activity. Vitamin B12 is an essential nutrient linked to human growth and cell development and crucial for red blood cell prod. And dna synthesis. B12 is an important component of several enzymes and is involved in the metabolism of certain amino acids. It is also necessary for neurological function as it is involved in the development and maintenance of myelination of the central nervous system.
Only found in foods of animal origin as the vitamin is concentrated in animal tissue. In the animal B12 is synthesized by bacteria in the GI tract and is then absorbed upon consumption.
E.g. beef, lamb, liver, fish, dairy products
Also found in fortified foods e.g. cereals and fortified plant-based products.
Supplements
Adults (aged 19 to 64) need about 1.5 microgram a day of vitamin B12.
Vitamin B12 deficiency, caused due to malabsorption of the vitamin or simply not enough in the diet is most common in elderly, also vegetarians and vegans who consume little or no animal products.
Vitamin B12 deficiency can be defined as elevated levels of B12-dependent metabolites: methylmalonic acid and homocysteine (tHcy). In turn, these elevated metabolites can be related to disorders associated with oxidative stress such as neuropathy and diseases including cardiovascular disease and osteoporosis.
Eg in terms of osteoporosis, Vitamin B12 is important for bone health as it plays a vital role to increase and influence osteoblastic proliferation, formation and function (Melton & Kochman, 1994). When an individual is deficient, the increased level of MMA and tHcy which stimulates osteoclastogenesis, suggesting B12 deficiency indirectly increases osteoclast formation, and in turn bone degradation leading to bone loss and fractures.
I feel like this topic is very appropriate now as more and more people turn to meat free diets as they become more conscious of the consequences that their food choices could be having on the state of the environment and climate change.
Vegans in particular follow a strict plant-based diet with no products from animal origin, therefore as B12 is not naturally found in plant-based foods they are a higher risk group of not getting the right amount of B12 they need and as a result could develop a deficiency.
Also as a vegan myself its good to expand my knowledge on just how important B12 for the functioning of the body and make myself think whether I am getting enough in my diet.
The latest figures I could find were from 2014 so a few years ago now but its estimated the prevalence in the uk is about 6% in under 60s and up to 20% in the elderly over 60. Considering the impact and consequences that vitamin b12 deficiency can have on the functioning of the body and its relation to neuropathy, cardiovascular disease and osteoporosis, these figures are very substantial.
Dietetics is what I want to go into after uni so I’ll hopefully be doing a masters here.
I am intrigued to learn more about and then help others understand and utilise food as a medicine for the prevention and management of disease.
And as I have already done my review for human nutrition module on fibre and the health benefits of that and now this I believe I have demonstrated how my interest centres on nutrition and diet and how it can be used to promote health and manage certain disorders and conditions such as B12 deficiency.
I am motivated to influence the eating behaviours and food attitudes of individuals for the greater good of their health and wellbeing, with the potential to positively impact those around them.