HES 2823 1st Edition Lecture 22 Outline of Last Lecture I. Fat Soluble Vitamins (continued)A. B Vitamins1. Niacin (continued)2. Vitamin B63. Folate4. Vitamin B12Outline of Current Lecture I. MineralsA. Calcium1. Function2. Deficiency3. Food Sources4. ToxicityCurrent LectureI. MineralsA. Elements (found on the periodic table of elements) required in the diet1. Stable in conditions of air, water, and heat exposure2. Ash is the remaining minerals after a substance is burned upa. Ash content = mineral contentB. Macro-minerals: calcium, phosphorus, magnesiumC. Micro-minerals: iron, zinc, copper, iodine, fluorideD. Calcium1. Functiona. 99% of body calcium found in bones and teethi. The collagen protein matrix of bone mineralizes with calcium and phosphorusb. Cell metabolismi. Muscle contraction2. Deficiencya. Osteomalacia: demineralized bone (can re-mineralize)b. Osteoporosis: loss of bone mass (demineralization and deterioration of protein matrix)i. Spongy bone with holes (poles)These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.ii. At risk regions: hip, spine wristiii. Irreversibleiv. Considered a disease of aging (chronic) but occurs occasionally in young women with low body fatv. Risk factors: genetic susceptibility, sedentary life style (without weight bearing exercise), and dietvi. Bone mass peaks at thirty years of age, plateaus until age fifty, and then begins to decline- In cases of low calcium intake for older people, this accelerates the loss of bone and increases risk of osteoporosis- If younger individuals do not consume adequate calcium, they never reach their potential peak bone mass, so that even if they begin to consumemore calcium later in life, the risk of osteoporosis becomes heightened3. Food Sourcesa. Milk (1 cup = 300 mg)i. DRI: 1000 mgii. Calcium is water soluble, so skim milk, like all other types of milk, retains the same amount of calciumiii. Chocolate: contains oxalates which bind to calcium, preventing full absorption of calcium, but negligible in regards to the amount of calcium ingestediv. Cheese: 1 ounce = 200 mgv. Yogurt: 6 ounces = ~350 mgvi. Lactate has already undergone lactose digestion prior to consumption, but still retains its calcium- Asians, Africans, and Native Americans become unable to digest lactose as they age- Caucasians retain this abilityb. Broccoli: ½ cup = 50 mgc. Fortified orange juice: (1 cup = 300 mg)d. Fortified soy milk and fortified almond milk: (1 cup = ~350 mg)4. Toxicitya. 2X RDA, usually through supplementsb. Kidney stonesc. Supplementi. Calcium citrate, calcium tartrate, calcium lactate: well absorbed and provide good source of calcium (more expensive)ii. Calcium carbonate: decent calcium source (tums)iii. Dolomite: contains calcium but a poor sourceiv. Coral calcium: ocean polluted with lead and mercury (toxicminerals), thus polluting the
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