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msmarco_v2.1_doc_00_10208786#1_14982003
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s09-06-lipids-and-the-food-industry.html
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
As we uncover what hydrogenation is and why manufacturers use it, you will be better equipped to adhere to healthier dietary choices and promote your heart health. Hydrogenation: The Good Gone Bad? Food manufacturers are aware that fatty acids are susceptible to attack by oxygen molecules because their points of unsaturation render them vulnerable in this regard. When oxygen molecules attack these points of unsaturation the modified fatty acid becomes oxidized. The oxidation of fatty acids makes the oil rancid and gives the food prepared with it an unappetizing taste. Because oils can undergo oxidation when stored in open containers, they must be stored in airtight containers and possibly be refrigerated to minimize damage from oxidation. Hydrogenation poses a solution that food manufacturers prefer. When lipids are subjected to hydrogenation, the molecular structure of the fat is altered. Hydrogenation is the process of adding hydrogen to unsaturated fatty-acid chains, so that the hydrogen atoms are connected to the points of saturation and results in a more saturated fatty acid.
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s09-06-lipids-and-the-food-industry.html
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
The oxidation of fatty acids makes the oil rancid and gives the food prepared with it an unappetizing taste. Because oils can undergo oxidation when stored in open containers, they must be stored in airtight containers and possibly be refrigerated to minimize damage from oxidation. Hydrogenation poses a solution that food manufacturers prefer. When lipids are subjected to hydrogenation, the molecular structure of the fat is altered. Hydrogenation is the process of adding hydrogen to unsaturated fatty-acid chains, so that the hydrogen atoms are connected to the points of saturation and results in a more saturated fatty acid. Liquid oils that once contained more unsaturated fatty acids become semisolid or solid (upon complete hydrogenation) and behave like saturated fats. Oils initially contain polyunsaturated fatty acids. When the process of hydrogenation is not complete, for example, not all carbon double bonds have been saturated the end result is a partially hydrogenated oil. The resulting oil is not fully solid. Total hydrogenation makes the oil very hard and virtually unusable.
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
Liquid oils that once contained more unsaturated fatty acids become semisolid or solid (upon complete hydrogenation) and behave like saturated fats. Oils initially contain polyunsaturated fatty acids. When the process of hydrogenation is not complete, for example, not all carbon double bonds have been saturated the end result is a partially hydrogenated oil. The resulting oil is not fully solid. Total hydrogenation makes the oil very hard and virtually unusable. Some newer products are now using fully hydrogenated oil combined with nonhydrogenated vegetable oils to create a usable fat. Manufacturers favor hydrogenation as a way to prevent oxidation of oils and ensure longer shelf life. Partially hydrogenated vegetable oils are used in the fast food and processed food industries because they impart the desired texture and crispness to baked and fried foods. Partially hydrogenated vegetable oils are more resistant to breakdown from extremely hot cooking temperatures. Because hydrogenated oils have a high smoking point
The temperature at which fat gives off a pungent blue gas.
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s09-06-lipids-and-the-food-industry.html
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
Some newer products are now using fully hydrogenated oil combined with nonhydrogenated vegetable oils to create a usable fat. Manufacturers favor hydrogenation as a way to prevent oxidation of oils and ensure longer shelf life. Partially hydrogenated vegetable oils are used in the fast food and processed food industries because they impart the desired texture and crispness to baked and fried foods. Partially hydrogenated vegetable oils are more resistant to breakdown from extremely hot cooking temperatures. Because hydrogenated oils have a high smoking point
The temperature at which fat gives off a pungent blue gas. they are very well suited for frying. In addition, processed vegetable oils are cheaper than fats obtained from animal sources, making them a popular choice for the food industry. Trans fatty acids occur in small amounts in nature, mostly in dairy products. However, the trans fats that are used by the food industry are produced from the hydrogenation process. Trans fats are a result of the partial hydrogenation of unsaturated fatty acids, which cause them to have a trans configuration, rather than the naturally occurring cis configuration.
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s09-06-lipids-and-the-food-industry.html
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
they are very well suited for frying. In addition, processed vegetable oils are cheaper than fats obtained from animal sources, making them a popular choice for the food industry. Trans fatty acids occur in small amounts in nature, mostly in dairy products. However, the trans fats that are used by the food industry are produced from the hydrogenation process. Trans fats are a result of the partial hydrogenation of unsaturated fatty acids, which cause them to have a trans configuration, rather than the naturally occurring cis configuration. Health Implications of Trans Fats
No trans fats! Zero trans fats! We see these advertisements on a regular basis. So widespread is the concern over the issue that restaurants, food manufacturers, and even fast-food establishments proudly tout either the absence or the reduction of these fats within their products. Amid the growing awareness that trans fats may not be good for you, let’s get right to the heart of the matter.
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s09-06-lipids-and-the-food-industry.html
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
Health Implications of Trans Fats
No trans fats! Zero trans fats! We see these advertisements on a regular basis. So widespread is the concern over the issue that restaurants, food manufacturers, and even fast-food establishments proudly tout either the absence or the reduction of these fats within their products. Amid the growing awareness that trans fats may not be good for you, let’s get right to the heart of the matter. Why are trans fats so bad? Processing naturally occurring fats to modify their texture from liquid to semisolid and solid forms results in the development of trans fats, which have been linked to an increased risk for heart disease. Trans fats are used in many processed foods such as cookies, cakes, chips, doughnuts, and snack foods to give them their crispy texture and increased shelf life. However, because trans fats can behave like saturated fats, the body processes them as if they were saturated fats. Consuming large amounts of trans fats has been associated with tissue inflammation throughout the body, insulin resistance in some people, weight gain, and digestive troubles.
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
Why are trans fats so bad? Processing naturally occurring fats to modify their texture from liquid to semisolid and solid forms results in the development of trans fats, which have been linked to an increased risk for heart disease. Trans fats are used in many processed foods such as cookies, cakes, chips, doughnuts, and snack foods to give them their crispy texture and increased shelf life. However, because trans fats can behave like saturated fats, the body processes them as if they were saturated fats. Consuming large amounts of trans fats has been associated with tissue inflammation throughout the body, insulin resistance in some people, weight gain, and digestive troubles. In addition, the hydrogenation process robs the person of the benefits of consuming the original oil because hydrogenation destroys omega-3 and omega-6 fatty acids. The AHA states that, like saturated fats, trans fats raise LDL “bad cholesterol,” but unlike saturated fats, trans fats lower HDL “good cholesterol.” The AHA advises limiting trans-fat consumption to less than 1 percent. How can you benefit from this information? When selecting your foods, steer clear of anything that says “hydrogenated,” “fractionally hydrogenated,” or “partially hydrogenated,” and read food labels in the following categories carefully:
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
In addition, the hydrogenation process robs the person of the benefits of consuming the original oil because hydrogenation destroys omega-3 and omega-6 fatty acids. The AHA states that, like saturated fats, trans fats raise LDL “bad cholesterol,” but unlike saturated fats, trans fats lower HDL “good cholesterol.” The AHA advises limiting trans-fat consumption to less than 1 percent. How can you benefit from this information? When selecting your foods, steer clear of anything that says “hydrogenated,” “fractionally hydrogenated,” or “partially hydrogenated,” and read food labels in the following categories carefully: cookies, crackers, cakes, muffins, pie crusts, pizza dough, and breads
stick margarines and vegetable shortening
premixed cake mixes, pancake mixes, and drink mixes
fried foods and hard taco shells
snack foods (such as chips), candy, and frozen dinners
Choose brands that don’t use trans fats and that are low in saturated fats. Dietary-Fat Substitutes
In response to the rising awareness and concern over the consumption of trans fat, various fat replacers have been developed. Fat substitutes aim to mimic the richness, taste, and smooth feel of fat without the same caloric content as fat. The carbohydrate-based replacers tend to bind water and thus dilute calories. Fat substitutes can also be made from proteins (for example, egg whites and milk whey).
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
cookies, crackers, cakes, muffins, pie crusts, pizza dough, and breads
stick margarines and vegetable shortening
premixed cake mixes, pancake mixes, and drink mixes
fried foods and hard taco shells
snack foods (such as chips), candy, and frozen dinners
Choose brands that don’t use trans fats and that are low in saturated fats. Dietary-Fat Substitutes
In response to the rising awareness and concern over the consumption of trans fat, various fat replacers have been developed. Fat substitutes aim to mimic the richness, taste, and smooth feel of fat without the same caloric content as fat. The carbohydrate-based replacers tend to bind water and thus dilute calories. Fat substitutes can also be made from proteins (for example, egg whites and milk whey). However, these are not very stable and are affected by changes in temperature, hence their usefulness is somewhat limited. Tools for Change
One classic cinnamon roll can have 5 grams of trans fat, which is quite high for a single snack. Foods such as pastries, frozen bakery goods, cookies, chips, popcorn, and crackers contain trans fat and often have their nutrient contents listed for a very small serving size—much smaller than what people normally consume—which can easily lead you to eat many “servings.” Labeling laws allow foods containing trans fat to be labeled “trans-fat free” if there are fewer than 0.5 grams per serving. This makes it possible to eat too much trans fat when you think you’re not eating any at all because it is labeled trans-fat free.
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
However, these are not very stable and are affected by changes in temperature, hence their usefulness is somewhat limited. Tools for Change
One classic cinnamon roll can have 5 grams of trans fat, which is quite high for a single snack. Foods such as pastries, frozen bakery goods, cookies, chips, popcorn, and crackers contain trans fat and often have their nutrient contents listed for a very small serving size—much smaller than what people normally consume—which can easily lead you to eat many “servings.” Labeling laws allow foods containing trans fat to be labeled “trans-fat free” if there are fewer than 0.5 grams per serving. This makes it possible to eat too much trans fat when you think you’re not eating any at all because it is labeled trans-fat free. Always review the label for trans fat per serving. Check the ingredient list, especially the first three to four ingredients, for telltale signs of hydrogenated fat such as partially or fractionated hydrogenated oil. The higher up the words “partially hydrogenated oil” are on the list of ingredients, the more trans fat the product contains. Measure out one serving and eat one serving only. An even better choice would be to eat a fruit or vegetable.
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s09-06-lipids-and-the-food-industry.html
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
Always review the label for trans fat per serving. Check the ingredient list, especially the first three to four ingredients, for telltale signs of hydrogenated fat such as partially or fractionated hydrogenated oil. The higher up the words “partially hydrogenated oil” are on the list of ingredients, the more trans fat the product contains. Measure out one serving and eat one serving only. An even better choice would be to eat a fruit or vegetable. There are no trans fats and the serving size is more reasonable for similar calories. Fruits and vegetables are packed with water, fiber, and many vitamins, minerals, phytonutrients, and antioxidants. At restaurants be aware that phrases such as “cooked in vegetable oil” might mean hydrogenated vegetable oil, and therefore trans fat. Key Takeaways
Hydrogenation is the process of adding hydrogen to the points of unsaturation in unsaturated fatty acid chains. The resulting oil is very hard and unusable.
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
There are no trans fats and the serving size is more reasonable for similar calories. Fruits and vegetables are packed with water, fiber, and many vitamins, minerals, phytonutrients, and antioxidants. At restaurants be aware that phrases such as “cooked in vegetable oil” might mean hydrogenated vegetable oil, and therefore trans fat. Key Takeaways
Hydrogenation is the process of adding hydrogen to the points of unsaturation in unsaturated fatty acid chains. The resulting oil is very hard and unusable. Partial hydrogenation is the process of adding hydrogen to some of the points of unsaturation in unsaturated fatty acid chains. This produces oils that are more spreadable and usable in food products. Food manufacturers favor the use of hydrogenated oils because they do not succumb to oxidative damage, they increase the shelf life of food products, and they have a high smoking point. Fat replacers mimic fat but do not have the same chemical configuration as fat. Therefore the body does not process these the same way it would a naturally occurring fat.
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
Partial hydrogenation is the process of adding hydrogen to some of the points of unsaturation in unsaturated fatty acid chains. This produces oils that are more spreadable and usable in food products. Food manufacturers favor the use of hydrogenated oils because they do not succumb to oxidative damage, they increase the shelf life of food products, and they have a high smoking point. Fat replacers mimic fat but do not have the same chemical configuration as fat. Therefore the body does not process these the same way it would a naturally occurring fat. Fat substitutes such as Olestra have produced symptoms of fat malabsorption in some people. Discussion Starters
Describe how trans fatty acids are created. Explain the drawbacks of consuming this type of fat and its impact on human health. Make a list of the foods in your kitchen. Read each food label.
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Lipids and the Food Industry
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5.6
Lipids and the Food Industry
5.6 Lipids and the Food Industry
Learning Objectives
Hydrogenation: The Good Gone Bad?
Health Implications of Trans Fats
Dietary-Fat Substitutes
Tools for Change
Key Takeaways
Discussion Starters
|
Fat substitutes such as Olestra have produced symptoms of fat malabsorption in some people. Discussion Starters
Describe how trans fatty acids are created. Explain the drawbacks of consuming this type of fat and its impact on human health. Make a list of the foods in your kitchen. Read each food label. List all of the food items that contain trans fat. Recall the recommendation that trans fat be less that 1 percent of your fat intake. About what percentage of your diet is currently trans fat? Do you see a need to adjust your trans fat intake?
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Bone Structure and Function
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
|
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Explain the process of bone remodeling and explain why bones are living tissues. Your bones are stronger than reinforced concrete. Bone tissue is a composite of fibrous collagen
A strong, fibrous protein made up of mostly glycine and proline amino acids. strands that resemble the steel rebar in concrete and a hardened mineralized matrix that contains large amounts of calcium, just like concrete. But this is where the similarities end. Bone outperforms reinforced concrete by several orders of magnitude in compression and tension strength tests. Why? The microarchitecture of bone is complex and built to withstand extreme forces. Moreover, bone is a living tissue that is continuously breaking down and forming new bone to adapt to mechanical stresses. Video Link 9.1
The Human Body:
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Bone Structure and Function
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
|
Bone outperforms reinforced concrete by several orders of magnitude in compression and tension strength tests. Why? The microarchitecture of bone is complex and built to withstand extreme forces. Moreover, bone is a living tissue that is continuously breaking down and forming new bone to adapt to mechanical stresses. Video Link 9.1
The Human Body: Bone Strength
This video is a dramatic demonstration of bone strength. http://www.yourdiscovery.com/video/human-body-strength-bones/
Why Is the Skeletal System Important? The human skeleton consists of 206 bones and other connective tissues called ligaments, tendons, and cartilage. Ligaments connect bones to other bones, tendons connect bones to muscles, and cartilage provides bones with more flexibility and acts as a cushion in the joints between bones. The skeleton’s many bones and connective tissues allow for multiple types of movement such as typing and running.
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Bone Structure and Function
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
|
Bone Strength
This video is a dramatic demonstration of bone strength. http://www.yourdiscovery.com/video/human-body-strength-bones/
Why Is the Skeletal System Important? The human skeleton consists of 206 bones and other connective tissues called ligaments, tendons, and cartilage. Ligaments connect bones to other bones, tendons connect bones to muscles, and cartilage provides bones with more flexibility and acts as a cushion in the joints between bones. The skeleton’s many bones and connective tissues allow for multiple types of movement such as typing and running. The skeleton provides structural support and protection for all the other organ systems in the body. The skull, or cranium, is like a helmet and protects the eyes, ears, and brain. The ribs form a cage that surrounds and protects the lungs and heart. In addition to aiding in movement, protecting organs, and providing structural support, red and white blood cells and platelets are synthesized in bone marrow. Another vital function of bones is that they act as a storage depot for minerals such as calcium, phosphorous, and magnesium.
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Bone Structure and Function
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
|
The skeleton provides structural support and protection for all the other organ systems in the body. The skull, or cranium, is like a helmet and protects the eyes, ears, and brain. The ribs form a cage that surrounds and protects the lungs and heart. In addition to aiding in movement, protecting organs, and providing structural support, red and white blood cells and platelets are synthesized in bone marrow. Another vital function of bones is that they act as a storage depot for minerals such as calcium, phosphorous, and magnesium. Although bone tissue may look inactive at first glance, at the microscopic level you will find that bones are continuously breaking down and reforming. Bones also contain a complex network of canals, blood vessels, and nerves that allow for nutrient transport and communication with other organ systems. The human skeleton contains 206 bones. It is divided into two main parts, the axial and appendicular. © Networkgraphics
Bone Anatomy and Structure
To optimize bone health through nutrition, it is important to understand bone anatomy.
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Bone Structure and Function
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
|
Although bone tissue may look inactive at first glance, at the microscopic level you will find that bones are continuously breaking down and reforming. Bones also contain a complex network of canals, blood vessels, and nerves that allow for nutrient transport and communication with other organ systems. The human skeleton contains 206 bones. It is divided into two main parts, the axial and appendicular. © Networkgraphics
Bone Anatomy and Structure
To optimize bone health through nutrition, it is important to understand bone anatomy. The skeleton is composed of two main parts, the axial and the appendicular parts. The axial skeleton consists of the skull, vertebral column, and rib cage, and is composed of eighty bones. The appendicular skeleton consists of the shoulder girdle, pelvic girdle, and upper and lower extremities and is composed of 126 bones. Bones are also categorized by size and shape. There are four types of bone:
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Bone Structure and Function
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
|
The skeleton is composed of two main parts, the axial and the appendicular parts. The axial skeleton consists of the skull, vertebral column, and rib cage, and is composed of eighty bones. The appendicular skeleton consists of the shoulder girdle, pelvic girdle, and upper and lower extremities and is composed of 126 bones. Bones are also categorized by size and shape. There are four types of bone: long bones, short bones, flat bones, and irregular bones. The longest bone in your body is the femur (or “thigh” bone), which extends from your hip to your knee. It is a long bone and functions to support your weight as you stand, walk, or run. Your wrist is composed of eight irregular-shaped bones, which allow for the intricate movements of your hands. Your twelve ribs on each side of your body are curved flat bones that protect your heart and lungs.
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Bone Structure and Function
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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long bones, short bones, flat bones, and irregular bones. The longest bone in your body is the femur (or “thigh” bone), which extends from your hip to your knee. It is a long bone and functions to support your weight as you stand, walk, or run. Your wrist is composed of eight irregular-shaped bones, which allow for the intricate movements of your hands. Your twelve ribs on each side of your body are curved flat bones that protect your heart and lungs. Thus, the bones’ different sizes and shapes allow for their different functions. Figure 9.1 The Arrangement of Bone Tissues
Bone is composed of organized living tissues. © Networkgraphics
Bones are composed of approximately 65 percent inorganic material known as mineralized matrix. This mineralized matrix consists of mostly crystallized hydroxyapatite
The primary crystal of bone formed from calcium and phosphorous. .
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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Thus, the bones’ different sizes and shapes allow for their different functions. Figure 9.1 The Arrangement of Bone Tissues
Bone is composed of organized living tissues. © Networkgraphics
Bones are composed of approximately 65 percent inorganic material known as mineralized matrix. This mineralized matrix consists of mostly crystallized hydroxyapatite
The primary crystal of bone formed from calcium and phosphorous. . The bone’s hard crystal matrix of bone tissue gives it its rigid structure. The other 35 percent of bone is organic material, most of which is the fibrous protein, collagen. The collagen fibers are networked throughout bone tissue and provide it with flexibility and strength. The bones’ inorganic and organic materials are structured into two different tissue types. There is spongy bone, also called trabecular or cancellous bone
Less dense bone with a lattice-like structure.
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Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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The bone’s hard crystal matrix of bone tissue gives it its rigid structure. The other 35 percent of bone is organic material, most of which is the fibrous protein, collagen. The collagen fibers are networked throughout bone tissue and provide it with flexibility and strength. The bones’ inorganic and organic materials are structured into two different tissue types. There is spongy bone, also called trabecular or cancellous bone
Less dense bone with a lattice-like structure. Also called spongy bone. , and compact bone, also called cortical bone
Dense, strong bone that surrounds trabecular bone tissue. Also called compact bone. ( Figure 9.1 "The Arrangement of Bone Tissues" ). The two tissue types differ in their microarchitecture and porosity.
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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Also called spongy bone. , and compact bone, also called cortical bone
Dense, strong bone that surrounds trabecular bone tissue. Also called compact bone. ( Figure 9.1 "The Arrangement of Bone Tissues" ). The two tissue types differ in their microarchitecture and porosity. Trabecular bone is 50 to 90 percent porous and appears as a lattice-like structure under the microscope. It is found at the ends of long bones, in the cores of vertebrae, and in the pelvis. Trabecular bone tissue makes up about 20 percent of the adult skeleton. The more dense cortical bone is about 10 percent porous and it looks like many concentric circles, similar to the rings in a tree trunk, sandwiched together ( Figure 9.2 ). Cortical bone tissue makes up approximately 80 percent of the adult skeleton.
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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Trabecular bone is 50 to 90 percent porous and appears as a lattice-like structure under the microscope. It is found at the ends of long bones, in the cores of vertebrae, and in the pelvis. Trabecular bone tissue makes up about 20 percent of the adult skeleton. The more dense cortical bone is about 10 percent porous and it looks like many concentric circles, similar to the rings in a tree trunk, sandwiched together ( Figure 9.2 ). Cortical bone tissue makes up approximately 80 percent of the adult skeleton. It surrounds all trabecular tissue and is the only bone tissue in the shafts of long bones. Figure 9.2
The two basic tissue types of bones are trabecular and cortical. Trabecular (spongy) and cortical (compact) bone tissues differ in their microarchitecture and porosity. © Networkgraphics
Bone tissue is arranged in an organized manner. A thin membrane, called the periosteum, surrounds the bone.
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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It surrounds all trabecular tissue and is the only bone tissue in the shafts of long bones. Figure 9.2
The two basic tissue types of bones are trabecular and cortical. Trabecular (spongy) and cortical (compact) bone tissues differ in their microarchitecture and porosity. © Networkgraphics
Bone tissue is arranged in an organized manner. A thin membrane, called the periosteum, surrounds the bone. It contains connective tissue with many blood vessels and nerves. Lying below the periosteum is the cortical bone. In some bones, the cortical bone surrounds the less-dense trabecular bone and the bone marrow lies within the trabecular bone, but not all bones contain trabecular tissue or marrow. Bone Tissues and Cells, Modeling and Remodeling
Bone tissue contains many different cell types that constantly resize and reshape bones throughout growth and adulthood. Bone tissue cells include osteoprogenitor cells, osteoblasts, osteoclasts, and osteocytes.
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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It contains connective tissue with many blood vessels and nerves. Lying below the periosteum is the cortical bone. In some bones, the cortical bone surrounds the less-dense trabecular bone and the bone marrow lies within the trabecular bone, but not all bones contain trabecular tissue or marrow. Bone Tissues and Cells, Modeling and Remodeling
Bone tissue contains many different cell types that constantly resize and reshape bones throughout growth and adulthood. Bone tissue cells include osteoprogenitor cells, osteoblasts, osteoclasts, and osteocytes. The osteoprogenitor cells are cells that have not matured yet. Once they are stimulated, some will become osteoblasts
Cells that build new bone tissue. , the bone builders, and others will become osteoclasts
Large cells that break down bone tissue. , the cells that break bone down. Osteocytes
Star-shaped cells that are the most abundant cell type in bone tissue.
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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The osteoprogenitor cells are cells that have not matured yet. Once they are stimulated, some will become osteoblasts
Cells that build new bone tissue. , the bone builders, and others will become osteoclasts
Large cells that break down bone tissue. , the cells that break bone down. Osteocytes
Star-shaped cells that are the most abundant cell type in bone tissue. are the most abundant cells in bone tissue. Osteocytes are star-shaped cells that are networked throughout the bone via their long cytoplasmic arms that allow for the exchange of nutrients and other factors from bones to the blood and lymph. Bone Modeling and Remodeling
Video 9.1
Bone Modification
(click to see video)
This video on bone remodeling demonstrates a bone’s adaptability to mechanical stresses. During infancy, childhood, and adolescence, bones are continuously growing and changing shape through two processes called growth (or ossification) and modeling. In fact, in the first year of life, almost 100 percent of the bone tissue in the skeleton is replaced.
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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are the most abundant cells in bone tissue. Osteocytes are star-shaped cells that are networked throughout the bone via their long cytoplasmic arms that allow for the exchange of nutrients and other factors from bones to the blood and lymph. Bone Modeling and Remodeling
Video 9.1
Bone Modification
(click to see video)
This video on bone remodeling demonstrates a bone’s adaptability to mechanical stresses. During infancy, childhood, and adolescence, bones are continuously growing and changing shape through two processes called growth (or ossification) and modeling. In fact, in the first year of life, almost 100 percent of the bone tissue in the skeleton is replaced. In the process of modeling, bone tissue is dismantled at one site and built up at a different site. In adulthood, our bones stop growing and modeling, but continue to go through a process of bone remodeling
Process in which bone tissue is broken down and then rebuilt at the same location. . In the process of remodeling, bone tissue is degraded and built up at the same location. About 10 percent of bone tissue is remodeled each year in adults.
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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In the process of modeling, bone tissue is dismantled at one site and built up at a different site. In adulthood, our bones stop growing and modeling, but continue to go through a process of bone remodeling
Process in which bone tissue is broken down and then rebuilt at the same location. . In the process of remodeling, bone tissue is degraded and built up at the same location. About 10 percent of bone tissue is remodeled each year in adults. As observed in Note 9.12 "Video 9.1", bones adapt their structure to the forces acting upon them, even in adulthood. This phenomenon is called Wolff’s law, which states that bones will develop a structure that is best able to resist the forces acting upon them. This is why exercising, especially when it involves weight-bearing activities, increases bone strength. The first step in bone remodeling is osteocyte activation (see Figure 9.3 ). Osteocytes detect changes in mechanical forces, calcium homeostasis, or hormone levels.
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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As observed in Note 9.12 "Video 9.1", bones adapt their structure to the forces acting upon them, even in adulthood. This phenomenon is called Wolff’s law, which states that bones will develop a structure that is best able to resist the forces acting upon them. This is why exercising, especially when it involves weight-bearing activities, increases bone strength. The first step in bone remodeling is osteocyte activation (see Figure 9.3 ). Osteocytes detect changes in mechanical forces, calcium homeostasis, or hormone levels. In the second step, osteoclasts are recruited to the site of the degradation. Osteoclasts are large cells with a highly irregular ruffled membrane. These cells fuse tightly to the bone and secrete hydrogen ions, which acidify the local environment and dissolve the minerals in the bone tissue matrix. This process is called bone resorption
Process in which osteoclasts secrete hydrogen ions, which acidify the local environment and dissolve the minerals in the bone tissue matrix. and resembles pit excavation.
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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In the second step, osteoclasts are recruited to the site of the degradation. Osteoclasts are large cells with a highly irregular ruffled membrane. These cells fuse tightly to the bone and secrete hydrogen ions, which acidify the local environment and dissolve the minerals in the bone tissue matrix. This process is called bone resorption
Process in which osteoclasts secrete hydrogen ions, which acidify the local environment and dissolve the minerals in the bone tissue matrix. and resembles pit excavation. Our bodies excavate pits in our bone tissue because bones act as storehouses for calcium and other minerals. Bones supply these minerals to other body tissues as the demand arises. Bone tissue also remodels when it breaks so that it can repair itself. Moreover, if you decide to train to run a marathon your bones will restructure themselves by remodeling to better able sustain the forces of their new function. Figure 9.3
Bone remodeling occurs in four steps:
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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Our bodies excavate pits in our bone tissue because bones act as storehouses for calcium and other minerals. Bones supply these minerals to other body tissues as the demand arises. Bone tissue also remodels when it breaks so that it can repair itself. Moreover, if you decide to train to run a marathon your bones will restructure themselves by remodeling to better able sustain the forces of their new function. Figure 9.3
Bone remodeling occurs in four steps: activation, osteoclast resorption, surface preparation, and building new bone tissue. © Networkgraphics
After a certain amount of bone is excavated, the osteoclasts begin to die and bone resorption stops. In the third step of bone remodeling, the site is prepared for building. In this stage, sugars and proteins accumulate along the bone’s surface, forming a cement line which acts to form a strong bond between the old bone and the new bone that will be made. These first three steps take approximately two to three weeks to complete.
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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activation, osteoclast resorption, surface preparation, and building new bone tissue. © Networkgraphics
After a certain amount of bone is excavated, the osteoclasts begin to die and bone resorption stops. In the third step of bone remodeling, the site is prepared for building. In this stage, sugars and proteins accumulate along the bone’s surface, forming a cement line which acts to form a strong bond between the old bone and the new bone that will be made. These first three steps take approximately two to three weeks to complete. In the last step of bone remodeling, osteoblasts lay down new osteoid tissue that fills up the cavities that were excavated during the resorption process. Osteoid
Bone tissue that is not mineralized. is bone matrix tissue that is composed of proteins such as collagen and is not mineralized yet. To make collagen, vitamin C is required. A symptom of vitamin C deficiency (known as scurvy) is bone pain, which is caused by diminished bone remodeling.
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9.1
Bone Structure and Function
9.1 Bone Structure and Function
Learning Objective
Video Link 9.1
Why Is the Skeletal System Important?
Bone Anatomy and Structure
Bone Tissues and Cells, Modeling and Remodeling
Bone Modeling and Remodeling
Video 9.1
Key Takeaways
Discussion Starters
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In the last step of bone remodeling, osteoblasts lay down new osteoid tissue that fills up the cavities that were excavated during the resorption process. Osteoid
Bone tissue that is not mineralized. is bone matrix tissue that is composed of proteins such as collagen and is not mineralized yet. To make collagen, vitamin C is required. A symptom of vitamin C deficiency (known as scurvy) is bone pain, which is caused by diminished bone remodeling. After th
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
List the primary function of each of the minerals involved in metabolism. Summarize the roles of minerals important in blood function and renewal. Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
In a well-balanced diet, minerals are plentiful, and herbs are power-packed with minerals. Eat more plants, spice up your food, and drink herbal teas to obtain optimum mineral nutrition. Magnesium
Magnesium is the eleventh most abundant element in the human body and is known to participate as a cofactor in hundreds of metabolic reactions. ATP exists as a complex with magnesium and therefore this mineral is involved in all reactions that synthesize or require ATP including carbohydrate, lipid, protein, RNA, and DNA synthesis. Many Americans do not get the recommended intake of magnesium from their diets. Some observational studies suggest mild magnesium deficiency is linked to increased risk for cardiovascular disease. Signs and symptoms of severe magnesium deficiency may include tremor, muscle spasms, loss of appetite, and nausea.
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
Magnesium
Magnesium is the eleventh most abundant element in the human body and is known to participate as a cofactor in hundreds of metabolic reactions. ATP exists as a complex with magnesium and therefore this mineral is involved in all reactions that synthesize or require ATP including carbohydrate, lipid, protein, RNA, and DNA synthesis. Many Americans do not get the recommended intake of magnesium from their diets. Some observational studies suggest mild magnesium deficiency is linked to increased risk for cardiovascular disease. Signs and symptoms of severe magnesium deficiency may include tremor, muscle spasms, loss of appetite, and nausea. Iron
Red blood cells contain the oxygen-carrier protein hemoglobin. It is composed of four globular peptides, each containing a heme complex. In the center of each heme, lies iron ( Figure 10.6 ). Iron is a key component of hundreds of metabolic enzymes. Many of the proteins of the electron-transport chain contain iron–sulfur clusters involved in the transfer of high-energy electrons and ultimately ATP synthesis.
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
Iron
Red blood cells contain the oxygen-carrier protein hemoglobin. It is composed of four globular peptides, each containing a heme complex. In the center of each heme, lies iron ( Figure 10.6 ). Iron is a key component of hundreds of metabolic enzymes. Many of the proteins of the electron-transport chain contain iron–sulfur clusters involved in the transfer of high-energy electrons and ultimately ATP synthesis. Iron is also involved in numerous metabolic reactions that take place mainly in the liver and detoxify harmful substances. Moreover, iron is required for DNA synthesis. The great majority of iron used in the body is that recycled from the continuous breakdown of red blood cells. Figure 10.6
Hemoglobin is composed of four peptides. Each contains a heme group with iron in the center.
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
Iron is also involved in numerous metabolic reactions that take place mainly in the liver and detoxify harmful substances. Moreover, iron is required for DNA synthesis. The great majority of iron used in the body is that recycled from the continuous breakdown of red blood cells. Figure 10.6
Hemoglobin is composed of four peptides. Each contains a heme group with iron in the center. The iron in hemoglobin binds to oxygen in the capillaries of the lungs and transports it to cells where the oxygen is released (see Note 10.30 "Video 10.5" ). If iron level is low hemoglobin is not synthesized in sufficient amounts and the oxygen-carrying capacity of red blood cells is reduced, resulting in anemia. When iron levels are low in the diet the small intestine more efficiently absorbs iron in an attempt to compensate for the low dietary intake, but this process cannot make up for the excessive loss of iron that occurs with chronic blood loss or low intake. When blood cells are decommissioned for use, the body recycles the iron back to the bone marrow where red blood cells are made. The body stores some iron in the bone marrow, liver, spleen, and skeletal muscle.
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
The iron in hemoglobin binds to oxygen in the capillaries of the lungs and transports it to cells where the oxygen is released (see Note 10.30 "Video 10.5" ). If iron level is low hemoglobin is not synthesized in sufficient amounts and the oxygen-carrying capacity of red blood cells is reduced, resulting in anemia. When iron levels are low in the diet the small intestine more efficiently absorbs iron in an attempt to compensate for the low dietary intake, but this process cannot make up for the excessive loss of iron that occurs with chronic blood loss or low intake. When blood cells are decommissioned for use, the body recycles the iron back to the bone marrow where red blood cells are made. The body stores some iron in the bone marrow, liver, spleen, and skeletal muscle. A relatively small amount of iron is excreted when cells lining the small intestine and skin cells die and in blood loss, such as during menstrual bleeding. The lost iron must be replaced from dietary sources. Video 10.5
Oxygen Transport
(click to see video)
Watch this video to view how hemoglobin in red blood cells transports oxygen to all cells in the body. The bioavailability of iron is highly dependent on dietary sources. In animal-based foods about 60 percent of iron is bound to hemoglobin, and heme iron is more bioavailable than nonheme iron.
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
A relatively small amount of iron is excreted when cells lining the small intestine and skin cells die and in blood loss, such as during menstrual bleeding. The lost iron must be replaced from dietary sources. Video 10.5
Oxygen Transport
(click to see video)
Watch this video to view how hemoglobin in red blood cells transports oxygen to all cells in the body. The bioavailability of iron is highly dependent on dietary sources. In animal-based foods about 60 percent of iron is bound to hemoglobin, and heme iron is more bioavailable than nonheme iron. The other 40 percent of iron in animal-based foods is nonheme, which is the only iron source in plant-based foods. Some plants contain chemicals (such as phytate, oxalates, tannins, and polyphenols) that inhibit iron absorption. Although, eating fruits and vegetables rich in vitamin C at the same time as iron-containing foods markedly increases iron absorption. A review in the American Journal of Clinical Nutrition reports that in developed countries iron bioavailability from mixed diets ranges between 14 and 18 percent, and that from vegetarian diets ranges between 5 and 12 percent. Centers for Disease Control and Prevention. “
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
The other 40 percent of iron in animal-based foods is nonheme, which is the only iron source in plant-based foods. Some plants contain chemicals (such as phytate, oxalates, tannins, and polyphenols) that inhibit iron absorption. Although, eating fruits and vegetables rich in vitamin C at the same time as iron-containing foods markedly increases iron absorption. A review in the American Journal of Clinical Nutrition reports that in developed countries iron bioavailability from mixed diets ranges between 14 and 18 percent, and that from vegetarian diets ranges between 5 and 12 percent. Centers for Disease Control and Prevention. “ Iron and Iron Deficiency.” Accessed October 2, 2011. http://www.cdc.gov/nutrition/everyone/basics/vitamins/iron.html. Vegans are at higher risk for iron deficiency, but careful meal planning does prevent its development. Iron deficiency is the most common of all micronutrient deficiencies and will be explored in depth in Section 10.5 "Iron-Deficiency Anemia".
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
Iron and Iron Deficiency.” Accessed October 2, 2011. http://www.cdc.gov/nutrition/everyone/basics/vitamins/iron.html. Vegans are at higher risk for iron deficiency, but careful meal planning does prevent its development. Iron deficiency is the most common of all micronutrient deficiencies and will be explored in depth in Section 10.5 "Iron-Deficiency Anemia". Zinc
Zinc is a cofactor for over two hundred enzymes in the human body and plays a direct role in RNA, DNA, and protein synthesis. Zinc also is a cofactor for enzymes involved in energy metabolism. As the result of its prominent roles in anabolic and energy metabolism, a zinc deficiency in infants and children blunts growth. The reliance of growth on adequate dietary zinc was discovered in the early 1960s in the Middle East where adolescent nutritional dwarfism was linked to diets containing high amounts of phytate. Cereal grains and some vegetables contain chemicals, one being phytate, which blocks the absorption of zinc and other minerals in the gut.
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
Zinc
Zinc is a cofactor for over two hundred enzymes in the human body and plays a direct role in RNA, DNA, and protein synthesis. Zinc also is a cofactor for enzymes involved in energy metabolism. As the result of its prominent roles in anabolic and energy metabolism, a zinc deficiency in infants and children blunts growth. The reliance of growth on adequate dietary zinc was discovered in the early 1960s in the Middle East where adolescent nutritional dwarfism was linked to diets containing high amounts of phytate. Cereal grains and some vegetables contain chemicals, one being phytate, which blocks the absorption of zinc and other minerals in the gut. It is estimated that half of the world’s population has a zinc-deficient diet. Prasad, Ananda. “ Zinc deficiency.” BMJ 2003 February 22; 326 (7386):
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
It is estimated that half of the world’s population has a zinc-deficient diet. Prasad, Ananda. “ Zinc deficiency.” BMJ 2003 February 22; 326 (7386): 409–410. doi: 10.1136/bmj.326.7386.409. Accessed October 2, 2011. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1125304/?tool=pmcentrez.
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
409–410. doi: 10.1136/bmj.326.7386.409. Accessed October 2, 2011. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1125304/?tool=pmcentrez. This is largely a consequence of the lack of red meat and seafood in the diet and reliance on cereal grains as the main dietary staple. In adults, severe zinc deficiency can cause hair loss, diarrhea, skin sores, loss of appetite, and weight loss. Zinc is a required cofactor for an enzyme that synthesizes the heme portion of hemoglobin and severely deficient zinc diets can result in anemia. Iodine
Recall from Chapter 1 "Nutrition and You" the information about the discovery of iodine and its use as a means of preventing goiter, a gross enlargement of the thyroid gland in the neck. Iodine is essential for the synthesis of thyroid hormone, which regulates basal metabolism
Metabolic pathways necessary to support and maintain the basic functions of the body (e.g. breathing, heartbeat, liver, and kidney function) while at rest.
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
This is largely a consequence of the lack of red meat and seafood in the diet and reliance on cereal grains as the main dietary staple. In adults, severe zinc deficiency can cause hair loss, diarrhea, skin sores, loss of appetite, and weight loss. Zinc is a required cofactor for an enzyme that synthesizes the heme portion of hemoglobin and severely deficient zinc diets can result in anemia. Iodine
Recall from Chapter 1 "Nutrition and You" the information about the discovery of iodine and its use as a means of preventing goiter, a gross enlargement of the thyroid gland in the neck. Iodine is essential for the synthesis of thyroid hormone, which regulates basal metabolism
Metabolic pathways necessary to support and maintain the basic functions of the body (e.g. breathing, heartbeat, liver, and kidney function) while at rest. , growth, and development. Low iodine levels and consequently hypothyroidism has many signs and symptoms including fatigue, sensitivity to cold, constipation, weight gain, depression, and dry, itchy skin and paleness. The development of goiter may often be the most visible sign of chronic iodine deficiency, but the consequences of low levels of thyroid hormone can be severe during infancy, childhood, and adolescence as it affects all stages of growth and development. Thyroid hormone plays a major role in brain development and growth and fetuses and infants with severe iodine deficiency develop a condition known as cretinism, in which physical and neurological impairment can be severe. The World Health Organization (WHO) estimates iodine deficiency affects over two billion people worldwide and it is the number-one cause of preventable brain damage worldwide.
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
, growth, and development. Low iodine levels and consequently hypothyroidism has many signs and symptoms including fatigue, sensitivity to cold, constipation, weight gain, depression, and dry, itchy skin and paleness. The development of goiter may often be the most visible sign of chronic iodine deficiency, but the consequences of low levels of thyroid hormone can be severe during infancy, childhood, and adolescence as it affects all stages of growth and development. Thyroid hormone plays a major role in brain development and growth and fetuses and infants with severe iodine deficiency develop a condition known as cretinism, in which physical and neurological impairment can be severe. The World Health Organization (WHO) estimates iodine deficiency affects over two billion people worldwide and it is the number-one cause of preventable brain damage worldwide. World Health Organization. “ Iodine Status Worldwide.” Accessed October 2, 2011. http://whqlibdoc.who.int/publications/2004/9241592001.pdf. Selenium
Selenium is a cofactor of enzymes that release active thyroid hormone in cells and therefore low levels can cause similar signs and symptoms as iodine deficiency.
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
World Health Organization. “ Iodine Status Worldwide.” Accessed October 2, 2011. http://whqlibdoc.who.int/publications/2004/9241592001.pdf. Selenium
Selenium is a cofactor of enzymes that release active thyroid hormone in cells and therefore low levels can cause similar signs and symptoms as iodine deficiency. The other important function of selenium is as an antioxidant, which was discussed in detail in Chapter 8 "Nutrients Important As Antioxidants". Copper
Copper, like iron, assists in electron transfer in the electron-transport chain. Furthermore, copper is a cofactor of enzymes essential for iron absorption and transport. The other important function of copper is as an antioxidant, which was also discussed in Chapter 8 "Nutrients Important As Antioxidants". Symptoms of mild to moderate copper deficiency are rare.
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
The other important function of selenium is as an antioxidant, which was discussed in detail in Chapter 8 "Nutrients Important As Antioxidants". Copper
Copper, like iron, assists in electron transfer in the electron-transport chain. Furthermore, copper is a cofactor of enzymes essential for iron absorption and transport. The other important function of copper is as an antioxidant, which was also discussed in Chapter 8 "Nutrients Important As Antioxidants". Symptoms of mild to moderate copper deficiency are rare. More severe copper deficiency can cause anemia from the lack of iron mobilization in the body for red blood cell synthesis. Other signs and symptoms include growth retardation in children and neurological problems, because copper is a cofactor for an enzyme that synthesizes myelin, which surrounds many nerves. Manganese
Manganese is a cofactor for enzymes involved in glucose production (gluconeogenesis) and amino-acid catabolism in the liver. Manganese deficiency is uncommon. Chromium
The functioning of chromium in the body is less understood than that of most other minerals.
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
More severe copper deficiency can cause anemia from the lack of iron mobilization in the body for red blood cell synthesis. Other signs and symptoms include growth retardation in children and neurological problems, because copper is a cofactor for an enzyme that synthesizes myelin, which surrounds many nerves. Manganese
Manganese is a cofactor for enzymes involved in glucose production (gluconeogenesis) and amino-acid catabolism in the liver. Manganese deficiency is uncommon. Chromium
The functioning of chromium in the body is less understood than that of most other minerals. It enhances the actions of insulin so plays a role in carbohydrate, fat, and protein metabolism. Currently, the results of scientific studies evaluating the usefulness of chromium supplementation in preventing and treating Type 2 diabetes are largely inconclusive. More research is needed to better determine if chromium is helpful in treating certain chronic diseases and, if so, at what doses. A summary of the prominent functions of minerals in metabolism and their related deficiency syndromes is given in Table 10.8 "Mineral Functions in Metabolism and Blood and Deficiency Syndrome". Table 10.8 Mineral Functions in Metabolism and Blood and Deficiency Syndrome
Mineral
Function
Deficiency:
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Minerals Important for Metabolism and for Blood Function and Renewal
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10.4
Minerals Important for Metabolism and for Blood Function and Renewal
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
|
It enhances the actions of insulin so plays a role in carbohydrate, fat, and protein metabolism. Currently, the results of scientific studies evaluating the usefulness of chromium supplementation in preventing and treating Type 2 diabetes are largely inconclusive. More research is needed to better determine if chromium is helpful in treating certain chronic diseases and, if so, at what doses. A summary of the prominent functions of minerals in metabolism and their related deficiency syndromes is given in Table 10.8 "Mineral Functions in Metabolism and Blood and Deficiency Syndrome". Table 10.8 Mineral Functions in Metabolism and Blood and Deficiency Syndrome
Mineral
Function
Deficiency: Signs and Symptoms
Macro
Magnesium
ATP synthesis and utilization, carbohydrate, lipid, protein, RNA, and DNA synthesis
Tremor, muscle spasms, loss of appetite, nausea
Trace
Iron
Assists in energy production, DNA synthesis required for red blood cell function
Anemia: fatigue, paleness, faster heart rate
Zinc
Assists in energy production, protein, RNA and DNA synthesis; required for hemoglobin synthesis
Growth retardation in children, hair loss, diarrhea, skin sores, loss of appetite, weight loss
Iodine
Making thyroid hormone, metabolism, growth and development
Goiter, cretinism, other signs and symptoms include fatigue, depression, weight gain, itchy skin, low heart-rate
Selenium
Essential for thyroid hormone activity
fatigue
Copper
Assists in energy production, iron metabolism
Anemia: fatigue, paleness, faster heart rate
Manganese
Glucose synth
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Nutrients Important for Metabolism and Blood Function
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Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Micronutrients come from many sources and some may surprise you; get them in the right amounts to support metabolism and blood health. Video 10.1
How to Get Iron into Your Diet
(click to see video)
View this video for simple steps you can take to obtain and maintain healthy iron levels in your body. Mmm, cornbread cooked in a cast iron skillet—the smell and taste of cooking on the range. Can this also be an iron-friendly meal? © Shutterstock
In a small town in the Appalachian Mountains, Joseph Lodge founded Lodge Iron Cookware in 1896. Today it is still a family-run business that provides Americans with pioneer-style iron cookware. Iron cookware was, and still is, prized for its heat retention, even heating, and durability. In fact, many pans sold one hundred years ago are still in use today. Unbeknownst to the American pioneers, the cookware also leaches iron, an essential mineral, into foods as they are cooked in cast-iron hardware.
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Nutrients Important for Metabolism and Blood Function
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Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
© Shutterstock
In a small town in the Appalachian Mountains, Joseph Lodge founded Lodge Iron Cookware in 1896. Today it is still a family-run business that provides Americans with pioneer-style iron cookware. Iron cookware was, and still is, prized for its heat retention, even heating, and durability. In fact, many pans sold one hundred years ago are still in use today. Unbeknownst to the American pioneers, the cookware also leaches iron, an essential mineral, into foods as they are cooked in cast-iron hardware. Iron has several vital functions in the body. Primarily it is the oxygen carrier of the protein hemoglobin, which is found in red blood cells. Oxygen is essential for cellular metabolism. A reduction in the oxygen-carrying capacity of red blood cells hampers the synthesis of energy and consequently cell function. Additionally, iron is required for energy production and enzymatic synthesis of RNA and DNA.
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Nutrients Important for Metabolism and Blood Function
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Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Iron has several vital functions in the body. Primarily it is the oxygen carrier of the protein hemoglobin, which is found in red blood cells. Oxygen is essential for cellular metabolism. A reduction in the oxygen-carrying capacity of red blood cells hampers the synthesis of energy and consequently cell function. Additionally, iron is required for energy production and enzymatic synthesis of RNA and DNA. Therefore cells that are rapidly dividing are acutely sensitive to an iron deficiency. Since red blood cells are under a constant state of renewal in the body, low iron levels impede their synthesis, eventually causing anemia. A person with anemia experiences fatigue, shortness of breath, dizziness, muscle weakness, and pale skin. In infants and children iron-deficiency anemia can impair growth, motor control, mental functioning, behavior, and performance in school. Iron deficiency is the number-one nutritional deficiency in the world, and even in America it affects 10 percent of women of childbearing age and many infants, children, and adolescents.
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Nutrients Important for Metabolism and Blood Function
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Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Therefore cells that are rapidly dividing are acutely sensitive to an iron deficiency. Since red blood cells are under a constant state of renewal in the body, low iron levels impede their synthesis, eventually causing anemia. A person with anemia experiences fatigue, shortness of breath, dizziness, muscle weakness, and pale skin. In infants and children iron-deficiency anemia can impair growth, motor control, mental functioning, behavior, and performance in school. Iron deficiency is the number-one nutritional deficiency in the world, and even in America it affects 10 percent of women of childbearing age and many infants, children, and adolescents. Dietary sources of iron include red meats, poultry, leafy green vegetables, prunes, raisins, egg yolks, lentils, oysters, clams, artichokes, and enriched cereal grains. While there are many food sources of iron, only a small fraction of dietary iron is absorbed. One method of increasing dietary intake of iron is cooking foods in an iron skillet. Acidic foods high in moisture content, such as tomatoes, absorb more iron during cooking than nonacidic foods. For example, cooking spaghetti sauce in iron cookware can increase the iron content ten-fold.
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Nutrients Important for Metabolism and Blood Function
|
Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Dietary sources of iron include red meats, poultry, leafy green vegetables, prunes, raisins, egg yolks, lentils, oysters, clams, artichokes, and enriched cereal grains. While there are many food sources of iron, only a small fraction of dietary iron is absorbed. One method of increasing dietary intake of iron is cooking foods in an iron skillet. Acidic foods high in moisture content, such as tomatoes, absorb more iron during cooking than nonacidic foods. For example, cooking spaghetti sauce in iron cookware can increase the iron content ten-fold. How much iron leaches into food is also dependent on cooking times; the longer food is in the pan the more iron is absorbed into the food. Stirring food more often increases contact time and thus more iron is absorbed from the cookware. The utility of iron cookware in increasing dietary intake of iron has prompted some international public health organizations to distribute iron cookware to high-risk populations in developing countries as a strategy to reduce the prevalence of iron-deficiency anemia worldwide. You Decide
What are the different ways to build iron storehouses in your body without taking a pill?
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Nutrients Important for Metabolism and Blood Function
|
Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
How much iron leaches into food is also dependent on cooking times; the longer food is in the pan the more iron is absorbed into the food. Stirring food more often increases contact time and thus more iron is absorbed from the cookware. The utility of iron cookware in increasing dietary intake of iron has prompted some international public health organizations to distribute iron cookware to high-risk populations in developing countries as a strategy to reduce the prevalence of iron-deficiency anemia worldwide. You Decide
What are the different ways to build iron storehouses in your body without taking a pill? In this chapter, we will discuss the importance of blood and its vital role in support of metabolism and pull together what we have learned about macronutrient metabolism. You will also learn the important roles micronutrients have in metabolism and how they support blood function and renewal. We will also consider food sources of these valuable nutrients. Read the facts, then decide the best way to supplement your diet with iron friendly eating and cooking. 10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
List each component of blood and its major role.
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Nutrients Important for Metabolism and Blood Function
|
Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
In this chapter, we will discuss the importance of blood and its vital role in support of metabolism and pull together what we have learned about macronutrient metabolism. You will also learn the important roles micronutrients have in metabolism and how they support blood function and renewal. We will also consider food sources of these valuable nutrients. Read the facts, then decide the best way to supplement your diet with iron friendly eating and cooking. 10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
List each component of blood and its major role. You know you cannot live without blood, and that your heart pumps your blood over a vast network of veins and arteries within your body, carrying oxygen to your cells. However, beyond these basic facts, what do you know about your blood? Blood is a connective tissue of the circulatory system, transporting absorbed nutrients to cells and waste products from cells. It supports cellular metabolism by transporting synthesized macromolecules and waste products. Additionally, it transports molecules, such as hormones, allowing for communication between organs.
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Nutrients Important for Metabolism and Blood Function
|
Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
You know you cannot live without blood, and that your heart pumps your blood over a vast network of veins and arteries within your body, carrying oxygen to your cells. However, beyond these basic facts, what do you know about your blood? Blood is a connective tissue of the circulatory system, transporting absorbed nutrients to cells and waste products from cells. It supports cellular metabolism by transporting synthesized macromolecules and waste products. Additionally, it transports molecules, such as hormones, allowing for communication between organs. The volume of blood coursing throughout an adult human body is about 5 liters (1.3 gallons) and accounts for approximately 8 percent of human bodyweight. What Makes Up Blood and How Do These Substances Support Blood Function? Blood is about 78 percent water and 22 percent solids by volume. The liquid part of blood is called plasma and it is mostly water (95 percent), but also contains proteins, ions, glucose, lipids, vitamins, minerals, waste products, gases, enzymes, and hormones. You learned in Chapter 6 "Proteins" and Chapter 7 "Nutrients Important to Fluid and Electrolyte Balance" that the protein albumin is found in high concentrations in the blood.
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Nutrients Important for Metabolism and Blood Function
|
Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
The volume of blood coursing throughout an adult human body is about 5 liters (1.3 gallons) and accounts for approximately 8 percent of human bodyweight. What Makes Up Blood and How Do These Substances Support Blood Function? Blood is about 78 percent water and 22 percent solids by volume. The liquid part of blood is called plasma and it is mostly water (95 percent), but also contains proteins, ions, glucose, lipids, vitamins, minerals, waste products, gases, enzymes, and hormones. You learned in Chapter 6 "Proteins" and Chapter 7 "Nutrients Important to Fluid and Electrolyte Balance" that the protein albumin is found in high concentrations in the blood. Albumin helps maintain fluid balance between blood and tissues, as well as helping to maintain a constant blood pH. In Chapter 7 "Nutrients Important to Fluid and Electrolyte Balance" we learned that the water component of blood is essential for its actions as a transport vehicle, and that the electrolytes carried in blood maintain fluid balance and a constant pH. Furthermore the high water content of blood helps maintain body temperature, and the constant flow of blood distributes heat throughout the body. Blood is exceptionally good at temperature control, so much so that the many small blood vessels in your nose are capable of warming frigid air to body temperature before it reaches the lungs. The cellular components of blood include red blood cells, white blood cells, and platelets. Red blood cells
The most numerous cells in blood, which transport oxygen to all cells in the body. are the most numerous of the components.
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Nutrients Important for Metabolism and Blood Function
|
Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Albumin helps maintain fluid balance between blood and tissues, as well as helping to maintain a constant blood pH. In Chapter 7 "Nutrients Important to Fluid and Electrolyte Balance" we learned that the water component of blood is essential for its actions as a transport vehicle, and that the electrolytes carried in blood maintain fluid balance and a constant pH. Furthermore the high water content of blood helps maintain body temperature, and the constant flow of blood distributes heat throughout the body. Blood is exceptionally good at temperature control, so much so that the many small blood vessels in your nose are capable of warming frigid air to body temperature before it reaches the lungs. The cellular components of blood include red blood cells, white blood cells, and platelets. Red blood cells
The most numerous cells in blood, which transport oxygen to all cells in the body. are the most numerous of the components. Each drop of blood contains millions of them. Red blood cells are red because they each contain approximately 270 million hemoglobin proteins, which contain the mineral iron, which when bound to oxygen turns red. The most vital duty of red blood cells is to transport oxygen from the lungs to all cells in the body so that they can make energy via aerobic metabolism. The white blood cells
Cells of the immune system that survey the entire body looking for foreign invaders to destroy. that circulate in blood are part of the immune system and they survey the entire body looking for foreign invaders to destroy.
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Nutrients Important for Metabolism and Blood Function
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Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Each drop of blood contains millions of them. Red blood cells are red because they each contain approximately 270 million hemoglobin proteins, which contain the mineral iron, which when bound to oxygen turns red. The most vital duty of red blood cells is to transport oxygen from the lungs to all cells in the body so that they can make energy via aerobic metabolism. The white blood cells
Cells of the immune system that survey the entire body looking for foreign invaders to destroy. that circulate in blood are part of the immune system and they survey the entire body looking for foreign invaders to destroy. They make up about 1 percent of blood volume. Platelets
Fragments of cells that, when stimulated by blood vessel injury, rush to plug up the wound. are fragments of cells that are always circulating in the blood in case of an emergency. When blood vessels are injured platelets rush to the site of injury to plug the wound. Blood is under a constant state of renewal and is synthesized from stem cells residing in bone marrow.
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Nutrients Important for Metabolism and Blood Function
|
Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
They make up about 1 percent of blood volume. Platelets
Fragments of cells that, when stimulated by blood vessel injury, rush to plug up the wound. are fragments of cells that are always circulating in the blood in case of an emergency. When blood vessels are injured platelets rush to the site of injury to plug the wound. Blood is under a constant state of renewal and is synthesized from stem cells residing in bone marrow. Red blood cells live for about 120 days, white blood cells live anywhere from eighteen hours to one year, or even longer, and platelets have a lifespan of about ten days. Video 10.2
What Is Blood? (click to see video)
Watch this brief animation on the importance of blood components. Nutrients In
Once absorbed from the small intestine, all nutrients require transport to cells in need of their support. Additionally, molecules manufactured in other cells sometimes require delivery to other organ systems.
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Nutrients Important for Metabolism and Blood Function
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Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Red blood cells live for about 120 days, white blood cells live anywhere from eighteen hours to one year, or even longer, and platelets have a lifespan of about ten days. Video 10.2
What Is Blood? (click to see video)
Watch this brief animation on the importance of blood components. Nutrients In
Once absorbed from the small intestine, all nutrients require transport to cells in need of their support. Additionally, molecules manufactured in other cells sometimes require delivery to other organ systems. Blood is the conduit and blood vessels are the highway that support nutrient and molecule transport to all cells. Water-soluble molecules, such as some vitamins, minerals, sugars, and many proteins, move independently in blood. Fat-soluble vitamins, triglycerides, cholesterol, and other lipids are packaged into lipoproteins that allow for transport in the watery milieu of blood. Many proteins, drugs, and hormones are dependent on transport carriers, primarily albumin. In addition to transporting all of these molecules, blood must transfer the oxygen breathed in by the lungs to all cells in the body.
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Nutrients Important for Metabolism and Blood Function
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Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Blood is the conduit and blood vessels are the highway that support nutrient and molecule transport to all cells. Water-soluble molecules, such as some vitamins, minerals, sugars, and many proteins, move independently in blood. Fat-soluble vitamins, triglycerides, cholesterol, and other lipids are packaged into lipoproteins that allow for transport in the watery milieu of blood. Many proteins, drugs, and hormones are dependent on transport carriers, primarily albumin. In addition to transporting all of these molecules, blood must transfer the oxygen breathed in by the lungs to all cells in the body. As discussed, the iron-containing hemoglobin molecule in red blood cells accomplishes this. Wastes Out
Figure 10.1 The Capillary Exchange: Nutrients In and Wastes Out
In the metabolism of macronutrients to energy, cells produce the waste products carbon dioxide and water. As blood travels through smaller and smaller vessels, the rate of blood flow is dramatically reduced allowing for efficient exchange of nutrients and oxygen for cellular waste products. The kidneys remove any excess water in the blood, and blood delivers the carbon dioxide to the lungs where it is exhaled.
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Nutrients Important for Metabolism and Blood Function
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Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
As discussed, the iron-containing hemoglobin molecule in red blood cells accomplishes this. Wastes Out
Figure 10.1 The Capillary Exchange: Nutrients In and Wastes Out
In the metabolism of macronutrients to energy, cells produce the waste products carbon dioxide and water. As blood travels through smaller and smaller vessels, the rate of blood flow is dramatically reduced allowing for efficient exchange of nutrients and oxygen for cellular waste products. The kidneys remove any excess water in the blood, and blood delivers the carbon dioxide to the lungs where it is exhaled. Also, the liver produces the waste product urea from the breakdown of amino acids, and detoxifies many harmful substances, all of which require transport in the blood to the kidneys for excretion. All for One, One for All
We are not going to talk about the three musketeers, but we will talk about the way our bodies function and work harmoniously to sustain life. The eleven organ systems in the body completely depend on each other for continued survival as a complex organism. Blood allows for transport of nutrients, wastes, water, and heat, and is also a conduit of communication between organ systems. Blood’s importance to the rest of the body is aptly presented in its role in glucose delivery, especially to the brain.
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Nutrients Important for Metabolism and Blood Function
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Chapter 10
Nutrients Important for Metabolism and Blood Function
Chapter 10 Nutrients Important for Metabolism and Blood Function
Big Idea
Video 10.1
You Decide
10.1 Blood’s Function in the Body and in Metabolism Support
Learning Objective
What Makes Up Blood and How Do These Substances Support Blood Function?
Video 10.2
Nutrients In
Wastes Out
All for One, One for All
What Makes Blood Healthy?
What Can Blood Tests Tell You About Your Health?
Interactive 10.1
Key Takeaways
Discussion Starters
10.2 Metabolism Overview
Learning Objectives
Catabolism: The Breakdown
Anabolism: The Building
Energy Storage
Key Takeaways
Discussion Starters
10.3 Vitamins Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pantothenic Acid (B 5)
Pyroxidine (B 6)
Biotin
Folate
Cobalamin (B 12)
Do B-Vitamin Supplements Provide an Energy Boost?
Video 10.3
Dietary Reference Intakes and Sources of B Vitamins
Interactive 10.2
Dietary Sources Rich in Folate and Vitamin B 12
Vitamin K: Functions in Metabolism and Blood
Video 10.4
Dietary Reference Intakes and Sources of Vitamin K
Key Takeaways
Discussion Starters
10.4 Minerals Important for Metabolism and for Blood Function and Renewal
Learning Objectives
Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Renewal and Function
Magnesium
Iron
Video 10.5
Zinc
Iodine
Selenium
Copper
Manganese
Chromium
Dietary Reference Intakes for Minerals and Dietary Sources
Bioavailability
Key Takeaways
Discussion Starters
10.5 Iron-Deficiency Anemia
Learning Objective
Iron-Deficiency Anemia: Signs, Symptoms, and Treatment
Iron Deficiency: A Worldwide Nutritional Health Problem
At-Risk Populations
Video 10.6
Iron Toxicity
Preventing Iron-Deficiency Anemia
Key Takeaways
Discussion Starters
10.6 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Also, the liver produces the waste product urea from the breakdown of amino acids, and detoxifies many harmful substances, all of which require transport in the blood to the kidneys for excretion. All for One, One for All
We are not going to talk about the three musketeers, but we will talk about the way our bodies function and work harmoniously to sustain life. The eleven organ systems in the body completely depend on each other for continued survival as a complex organism. Blood allows for transport of nutrients, wastes, water, and heat, and is also a conduit of communication between organ systems. Blood’s importance to the rest of the body is aptly presented in its role in glucose delivery, especially to the brain. The brain metabolizes, on average, 6 grams of glucose per hour. In order to avert confusion, coma, and death, glucose must be readily available to the brain at all times. To accomplish this task, cells in the pancreas sense glucose levels in the blood. If glucose levels are low, the hormone glucagon is released into the blood and is transported to the liver where it communicates the signal to ramp-up glycogen breakdown and glucose synthesis. The liver does just that,
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Young Adulthood and Nutrition
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Summarize nutritional requirements and dietary recommendations for young adults. Discuss the most important nutrition-related concerns during young adulthood. Explain how nutritional and lifestyle choices can affect current and future health. With the onset of adulthood, good nutrition can help young adults enjoy an active lifestyle. For most people, this is the time when their bodies are in the best condition. The body of an adult does not need to devote its energy and resources to support the rapid growth and development that characterizes youth. However, the choices made during those formative years can have a lasting impact. Eating habits and preferences developed during childhood and adolescence influence health and fitness into adulthood. Some adults have gotten a healthy start and have established a sound diet and regular activity program, which helps them remain in good condition from young adulthood into the later years. Others carry childhood obesity into adulthood, which adversely affects their health.
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
The body of an adult does not need to devote its energy and resources to support the rapid growth and development that characterizes youth. However, the choices made during those formative years can have a lasting impact. Eating habits and preferences developed during childhood and adolescence influence health and fitness into adulthood. Some adults have gotten a healthy start and have established a sound diet and regular activity program, which helps them remain in good condition from young adulthood into the later years. Others carry childhood obesity into adulthood, which adversely affects their health. However, it is not too late to change course and develop healthier habits and lifestyle choices. Therefore, adults must monitor their dietary decisions and make sure their caloric intake provides the energy that they require, without going into excess. Young Adulthood (Ages Nineteen to Thirty): At Your Peak
At this time, growth is completed and people reach their physical peak. Major organs and body systems have fully matured by this stage of the life cycle.
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
However, it is not too late to change course and develop healthier habits and lifestyle choices. Therefore, adults must monitor their dietary decisions and make sure their caloric intake provides the energy that they require, without going into excess. Young Adulthood (Ages Nineteen to Thirty): At Your Peak
At this time, growth is completed and people reach their physical peak. Major organs and body systems have fully matured by this stage of the life cycle. For example, the human body reaches maximum cardiac output between ages twenty and thirty. Also, bone and muscle mass are at optimal levels, and physical activity helps to improve muscle strength, endurance, and tone. Elaine U. Polan, RNC, MS and Daphne R. Taylor, RN, MS, Journey Across the Life Span: Human Development and Health Promotion (Philadelphia: F. A. Davis Company, 2003), 192–193.
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Young Adulthood and Nutrition
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
For example, the human body reaches maximum cardiac output between ages twenty and thirty. Also, bone and muscle mass are at optimal levels, and physical activity helps to improve muscle strength, endurance, and tone. Elaine U. Polan, RNC, MS and Daphne R. Taylor, RN, MS, Journey Across the Life Span: Human Development and Health Promotion (Philadelphia: F. A. Davis Company, 2003), 192–193. In order to maintain health and fitness at this age, it is important to continue to practice good nutrition. Healthy eating habits promote metabolic functioning, assist repair and regeneration, and prevent the development of chronic conditions. In addition, the goals of a young adult, such as beginning a career or seeking out romantic relationships, can be supported with good habits. Energy
Young men typically have higher nutrient needs than young women. For ages nineteen to thirty, the energy requirements for women are 1,800 to 2,400 calories, and 2,400 to 3,000 calories for men, depending on activity level.
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
In order to maintain health and fitness at this age, it is important to continue to practice good nutrition. Healthy eating habits promote metabolic functioning, assist repair and regeneration, and prevent the development of chronic conditions. In addition, the goals of a young adult, such as beginning a career or seeking out romantic relationships, can be supported with good habits. Energy
Young men typically have higher nutrient needs than young women. For ages nineteen to thirty, the energy requirements for women are 1,800 to 2,400 calories, and 2,400 to 3,000 calories for men, depending on activity level. These estimates do not include women who are pregnant or breastfeeding, who require a higher energy intake (see Chapter 12 "Nutrition through the Life Cycle: From Pregnancy to the Toddler Years" ). Macronutrients
For carbohydrates, the AMDR is 45 to 65 percent of daily calories. All adults, young and old, should eat fewer energy-dense carbohydrates, especially refined, sugar-dense sources, particularly for those who lead a more sedentary lifestyle. The AMDR for protein is 10 to 35 percent of total daily calories, and should include a variety of lean meat and poultry, eggs, beans, peas, nuts, and seeds.
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
These estimates do not include women who are pregnant or breastfeeding, who require a higher energy intake (see Chapter 12 "Nutrition through the Life Cycle: From Pregnancy to the Toddler Years" ). Macronutrients
For carbohydrates, the AMDR is 45 to 65 percent of daily calories. All adults, young and old, should eat fewer energy-dense carbohydrates, especially refined, sugar-dense sources, particularly for those who lead a more sedentary lifestyle. The AMDR for protein is 10 to 35 percent of total daily calories, and should include a variety of lean meat and poultry, eggs, beans, peas, nuts, and seeds. The guidelines also recommend that adults eat two 4-ounce servings (or one 8-ounce serving) of seafood per week. It is also important to replace proteins that are high in trans fats and saturated fat with ones that are lower in solid fats and calories. All adults should limit total fat to 20 to 35 percent of their daily calories and keep saturated fatty acids to less than 10 percent of total calories by replacing them with monounsaturated and polyunsaturated fatty acids. Avoid trans fats by limiting foods that contain synthetic sources, such as partially hydrogenated oils. The AMDR for fiber is 22 to 28 grams per day for women and 28 to 34 grams per day for men.
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
The guidelines also recommend that adults eat two 4-ounce servings (or one 8-ounce serving) of seafood per week. It is also important to replace proteins that are high in trans fats and saturated fat with ones that are lower in solid fats and calories. All adults should limit total fat to 20 to 35 percent of their daily calories and keep saturated fatty acids to less than 10 percent of total calories by replacing them with monounsaturated and polyunsaturated fatty acids. Avoid trans fats by limiting foods that contain synthetic sources, such as partially hydrogenated oils. The AMDR for fiber is 22 to 28 grams per day for women and 28 to 34 grams per day for men. Soluble fiber may help improve cholesterol and blood sugar levels, while insoluble fiber can help prevent constipation. Tools for Change
A healthy diet of nutrient-rich meals incorporates a variety of whole foods. Whole foods are unprocessed or unrefined, or have been created with as little processing as possible. They do not include a lot of added ingredients, such as sugar, sodium, or fat, and are free of preservatives or other chemicals that are often added to food products. Examples of whole foods with no processing include legumes and fresh fruits and vegetables.
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
Soluble fiber may help improve cholesterol and blood sugar levels, while insoluble fiber can help prevent constipation. Tools for Change
A healthy diet of nutrient-rich meals incorporates a variety of whole foods. Whole foods are unprocessed or unrefined, or have been created with as little processing as possible. They do not include a lot of added ingredients, such as sugar, sodium, or fat, and are free of preservatives or other chemicals that are often added to food products. Examples of whole foods with no processing include legumes and fresh fruits and vegetables. Examples of whole foods with minimal processing include whole-grain breads and cereals. Dietitians recommend consuming whole foods for a variety of reasons. Whole foods provide nutrients in their natural state, with all of the vitamins and minerals intact. Food processing can remove some nutrients during manufacturing. Also, diets rich in whole foods contain high concentrations of fiber and antioxidants, and can protect against chronic disease.
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
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Examples of whole foods with minimal processing include whole-grain breads and cereals. Dietitians recommend consuming whole foods for a variety of reasons. Whole foods provide nutrients in their natural state, with all of the vitamins and minerals intact. Food processing can remove some nutrients during manufacturing. Also, diets rich in whole foods contain high concentrations of fiber and antioxidants, and can protect against chronic disease. Micronutrients
Micronutrient needs in adults differ slightly according to sex. Young men and women who are very athletic and perspire a great deal also require extra sodium, potassium, and magnesium. Males require more of vitamins C and K, along with thiamine, riboflavin, and niacin. Females require extra iron due to menstruation. Therefore, it can be beneficial for some young adults to follow a daily multivitamin regimen to help meet nutrient needs.
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Young Adulthood and Nutrition
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
Micronutrients
Micronutrient needs in adults differ slightly according to sex. Young men and women who are very athletic and perspire a great deal also require extra sodium, potassium, and magnesium. Males require more of vitamins C and K, along with thiamine, riboflavin, and niacin. Females require extra iron due to menstruation. Therefore, it can be beneficial for some young adults to follow a daily multivitamin regimen to help meet nutrient needs. But as always, it is important to remember “food first, supplements second.” Table 13.4 "Micronutrient Levels during Adulthood" shows the micronutrient recommendations for adult men and women. Table 13.4 Micronutrient Levels during Adulthood
Nutrient
Adult Males
Adult Females
Vitamin A (mcg)
900.0
700.0
Vitamin B 6 (mg)
1.3
1.3
Vitamin B 12 (mcg)
2.4
2.4
Vitamin C (mg)
90.0
75.0
Vitamin D (mcg)
5.0
5.0
Vitamin E (mg)
15.0
15.0
Vitamin K (mcg)
120.0
90.0
Calcium (mg)
1,000.0
1,000.0
Folate (mcg)
400.0
400.0
Iron (mg)
8.0
18.0
Magnesium (mg)
400.0
310.0
Niacin (B 3) (mg)
16.0
14.0
Phosphorus (mg)
700.0
700.0
Riboflavin (B 2) (mg)
1.3
1.1
Selenium (mcg)
55.0
55.0
Thiamine (B 1) (mg)
1.2
1.1
Zinc (mg)
11.0
8.0
Source: Institute of Medicine. http://www.iom.edu.
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
But as always, it is important to remember “food first, supplements second.” Table 13.4 "Micronutrient Levels during Adulthood" shows the micronutrient recommendations for adult men and women. Table 13.4 Micronutrient Levels during Adulthood
Nutrient
Adult Males
Adult Females
Vitamin A (mcg)
900.0
700.0
Vitamin B 6 (mg)
1.3
1.3
Vitamin B 12 (mcg)
2.4
2.4
Vitamin C (mg)
90.0
75.0
Vitamin D (mcg)
5.0
5.0
Vitamin E (mg)
15.0
15.0
Vitamin K (mcg)
120.0
90.0
Calcium (mg)
1,000.0
1,000.0
Folate (mcg)
400.0
400.0
Iron (mg)
8.0
18.0
Magnesium (mg)
400.0
310.0
Niacin (B 3) (mg)
16.0
14.0
Phosphorus (mg)
700.0
700.0
Riboflavin (B 2) (mg)
1.3
1.1
Selenium (mcg)
55.0
55.0
Thiamine (B 1) (mg)
1.2
1.1
Zinc (mg)
11.0
8.0
Source: Institute of Medicine. http://www.iom.edu. Nutritional Concerns in Young Adulthood
There are a number of intake recommendations for young adults. According to the IOM, an adequate intake (AI) of fluids for men is 3.7 liters per day, from both food and liquids. The AI for women is 2.7 liters per day, from food and liquids. Institute of Medicine. “ Dietary Reference Intakes:
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Young Adulthood and Nutrition
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
Nutritional Concerns in Young Adulthood
There are a number of intake recommendations for young adults. According to the IOM, an adequate intake (AI) of fluids for men is 3.7 liters per day, from both food and liquids. The AI for women is 2.7 liters per day, from food and liquids. Institute of Medicine. “ Dietary Reference Intakes: Water, Potassium, Sodium, Chloride, and Sulfate.” Accessed March 5, 2012. http://www.iom.edu/Reports/2004/Dietary-Reference-Intakes-Water-Potassium-Sodium-Chloride-and-Sulfate.aspx. It is best when fluid intake is from water, instead of sugary beverages, such as soda. Fresh fruits and vegetables, including watermelon and cucumbers, are excellent food sources of fluid.
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
Water, Potassium, Sodium, Chloride, and Sulfate.” Accessed March 5, 2012. http://www.iom.edu/Reports/2004/Dietary-Reference-Intakes-Water-Potassium-Sodium-Chloride-and-Sulfate.aspx. It is best when fluid intake is from water, instead of sugary beverages, such as soda. Fresh fruits and vegetables, including watermelon and cucumbers, are excellent food sources of fluid. In addition, young adults should avoid consuming excessive amounts of sodium. The health consequences of high sodium intake include high blood pressure and its complications. Therefore, it is best to limit sodium to less than 2,300 milligrams per day. Gastrointestinal Integrity
Good nutrition during the young adult years can help to support gastrointestinal integrity and prevent digestive disorders, such as constipation and diarrhea. Dietary fiber helps bind indigestible food together and normalize bowel movements.
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
In addition, young adults should avoid consuming excessive amounts of sodium. The health consequences of high sodium intake include high blood pressure and its complications. Therefore, it is best to limit sodium to less than 2,300 milligrams per day. Gastrointestinal Integrity
Good nutrition during the young adult years can help to support gastrointestinal integrity and prevent digestive disorders, such as constipation and diarrhea. Dietary fiber helps bind indigestible food together and normalize bowel movements. It also holds more water in the stool to make it softer for those who suffer from constipation. Excellent sources of fiber include oats, barley, rye, wheat, brown rice, celery, carrots, nuts, seeds, dried beans, oranges, and apples. In addition, healthy intestinal microflora can be supported by prebiotics, which stimulate the growth of beneficial bacteria already in the colon and are found in fruits and vegetables, and probiotics, which change or improve the bacterial balance in the gut and are found in yogurt. Obesity during Adulthood
Obesity remains a major concern into young adulthood. For adults, a BMI above 25 is considered overweight, and a BMI of 30 or higher is obese.
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Young Adulthood and Nutrition
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
It also holds more water in the stool to make it softer for those who suffer from constipation. Excellent sources of fiber include oats, barley, rye, wheat, brown rice, celery, carrots, nuts, seeds, dried beans, oranges, and apples. In addition, healthy intestinal microflora can be supported by prebiotics, which stimulate the growth of beneficial bacteria already in the colon and are found in fruits and vegetables, and probiotics, which change or improve the bacterial balance in the gut and are found in yogurt. Obesity during Adulthood
Obesity remains a major concern into young adulthood. For adults, a BMI above 25 is considered overweight, and a BMI of 30 or higher is obese. By that measurement, about two-thirds of all adults in the United States are overweight or obese, with 35.7 percent considered to be obese. Centers for Disease Control, National Center for Health Statistics. “ Prevalence of Obesity in the United States, 2009–2010.” NCHS Data Brief, No. 82, January 2012, accessed on March 5, 2012.
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Young Adulthood and Nutrition
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
By that measurement, about two-thirds of all adults in the United States are overweight or obese, with 35.7 percent considered to be obese. Centers for Disease Control, National Center for Health Statistics. “ Prevalence of Obesity in the United States, 2009–2010.” NCHS Data Brief, No. 82, January 2012, accessed on March 5, 2012. http://www.cdc.gov/nchs/data/databriefs/db82.pdf. As during childhood and adolescence, physical inactivity and poor dietary choices are major contributors to obesity in adulthood. Solid fats, alcohol, and added sugars (SoFAAS) make up 35 percent of total calories for most people, leading to high levels of saturated fat and cholesterol and insufficient dietary fiber. Therefore, it is important to limit unrefined carbohydrates and processed foods. Key Takeaways
Young adults typically have reached their physical peak and can support health and wellness with adequate nutrition and exercise.
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13.5
Young Adulthood and Nutrition
13.5 Young Adulthood and Nutrition
Learning Objectives
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
Key Takeaways
Discussion Starter
|
http://www.cdc.gov/nchs/data/databriefs/db82.pdf. As during childhood and adolescence, physical inactivity and poor dietary choices are major contributors to obesity in adulthood. Solid fats, alcohol, and added sugars (SoFAAS) make up 35 percent of total calories for most people, leading to high levels of saturated fat and cholesterol and insufficient dietary fiber. Therefore, it is important to limit unrefined carbohydrates and processed foods. Key Takeaways
Young adults typically have reached their physical peak and can support health and wellness with adequate nutrition and exercise. For ages nineteen to thirty, the daily energy requirements are 1,800 to 2,400 calories for women and 2,400 to 3,000 calories for men, depending on activity level. Nutritional concerns for young adults include adequate energy and fluid intake, sodium intake, and the consumption of fiber. Young adults should avoid consuming solid fats, added sugars, and alcohol in excess. Discussion Starter
How does your intake of carbohydrates, proteins, and fats compare to the AMDR? What can you do to make changes and meet the nutritional recommendations?
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Nutrition through the Life Cycle: From Childhood to the Elderly Years
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Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
Good nutritional choices reduce the risk of chronic disease during the middle-aged years. The emergence of the obesity epidemic not only relates to what we eat and drink, but also how much we consume on a daily basis. © Thinkstock
One hundred years ago, when many families sat down to dinner, they might have eaten boiled potatoes or corn, leafy vegetables such as cabbage or collards, fresh-baked bread, and, if they were fortunate, a small amount of beef or chicken. Young and old alike benefitted from a sound diet that packed a real nutritional punch. Times have changed. Many families today fill their dinner plates with fatty foods, such as french fries cooked in vegetable oil, a hamburger that contains several ounces of ground beef, and a white-bread bun, with a single piece of lettuce and a slice or two of tomato as the only vegetables served with the meal. Our diet has changed drastically as processed foods, which did not exist a century ago, and animal-based foods now account for a large percentage of our calories. Not only has what we eat changed, but the amount of it that we consume has greatly increased as well, as plates and portion size have grown much larger.
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Nutrition through the Life Cycle: From Childhood to the Elderly Years
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Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Young and old alike benefitted from a sound diet that packed a real nutritional punch. Times have changed. Many families today fill their dinner plates with fatty foods, such as french fries cooked in vegetable oil, a hamburger that contains several ounces of ground beef, and a white-bread bun, with a single piece of lettuce and a slice or two of tomato as the only vegetables served with the meal. Our diet has changed drastically as processed foods, which did not exist a century ago, and animal-based foods now account for a large percentage of our calories. Not only has what we eat changed, but the amount of it that we consume has greatly increased as well, as plates and portion size have grown much larger. All of these choices impact our health, with short- and long-term consequences as we age. Possible effects in the short-term include excess weight gain and constipation. The possible long-term effects, primarily related to obesity, include the risk of cardiovascular disease, Type 2 diabetes, hypertension, stroke, osteoarthritis, sleep apenea, respiratory problems, liver and gallbladder disease, and certain cancers (endometrial, breast, and colon) among middle-aged and elderly adults. Centers for Disease Control and Prevention. “ Overweight and Obesity:
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Nutrition through the Life Cycle: From Childhood to the Elderly Years
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Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
All of these choices impact our health, with short- and long-term consequences as we age. Possible effects in the short-term include excess weight gain and constipation. The possible long-term effects, primarily related to obesity, include the risk of cardiovascular disease, Type 2 diabetes, hypertension, stroke, osteoarthritis, sleep apenea, respiratory problems, liver and gallbladder disease, and certain cancers (endometrial, breast, and colon) among middle-aged and elderly adults. Centers for Disease Control and Prevention. “ Overweight and Obesity: Health Consequences.” Last updated March 3, 2011. http://www.cdc.gov/obesity/causes/health.html. It is best to start making healthy choices from a young age and maintain them as you mature. However, a recent report published in the American Journal of Clinical Nutrition, suggests that adopting good nutritional choices later in life, during the forties, fifties, and even the sixties, may still help to reduce the risk of chronic disease as you grow older.
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Nutrition through the Life Cycle: From Childhood to the Elderly Years
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Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Health Consequences.” Last updated March 3, 2011. http://www.cdc.gov/obesity/causes/health.html. It is best to start making healthy choices from a young age and maintain them as you mature. However, a recent report published in the American Journal of Clinical Nutrition, suggests that adopting good nutritional choices later in life, during the forties, fifties, and even the sixties, may still help to reduce the risk of chronic disease as you grow older. Rivlin, R. S. “Keeping the Young-Elderly Healthy: Is It Too Late to Improve Our Health through Nutrition?” Am J Clin Nutr 86, supplement (2007): 1572S–6S. Even if past nutritional and lifestyle choices were not aligned with dietary guidelines, older adults can still do a great deal to reduce their risk of disability and chronic disease. As we age, we tend to lose lean body mass.
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s17-nutrition-through-the-life-cyc.html
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Nutrition through the Life Cycle: From Childhood to the Elderly Years
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Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Rivlin, R. S. “Keeping the Young-Elderly Healthy: Is It Too Late to Improve Our Health through Nutrition?” Am J Clin Nutr 86, supplement (2007): 1572S–6S. Even if past nutritional and lifestyle choices were not aligned with dietary guidelines, older adults can still do a great deal to reduce their risk of disability and chronic disease. As we age, we tend to lose lean body mass. This loss of muscle and bone can have critical health implications. For example, a decrease in body strength can result in an increased risk for fractures because older adults with weakened muscles are more likely to fall, and to sustain serious injuries when they do. However, improving your diet while increasing physical activity helps to control weight, reduce fat mass, and maintain muscle and bone mass. There are a number of changes middle-aged adults can implement, even after years of unhealthy choices. Choices include eating more dark, green, leafy vegetables, substituting high-fat proteins with lean meats, poultry, fish, beans, and nuts, and engaging in moderate physical activity for thirty minutes per day, several days per week.
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s17-nutrition-through-the-life-cyc.html
|
Nutrition through the Life Cycle: From Childhood to the Elderly Years
|
Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
This loss of muscle and bone can have critical health implications. For example, a decrease in body strength can result in an increased risk for fractures because older adults with weakened muscles are more likely to fall, and to sustain serious injuries when they do. However, improving your diet while increasing physical activity helps to control weight, reduce fat mass, and maintain muscle and bone mass. There are a number of changes middle-aged adults can implement, even after years of unhealthy choices. Choices include eating more dark, green, leafy vegetables, substituting high-fat proteins with lean meats, poultry, fish, beans, and nuts, and engaging in moderate physical activity for thirty minutes per day, several days per week. The resulting improvements in body composition will go a long way toward providing greater protection against falls and fractures, and helping to ward off cardiovascular disease and hypertension, among other chronic conditions. Rivlin, R. S. “Keeping the Young-Elderly Healthy: Is It Too Late to Improve Our Health through Nutrition?” Am J Clin Nutr 86, supplement (2007): 1572S–6S.
You Decide
What is one nutritional choice that you can make today to reduce your risk of chronic disease tomorrow?
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s17-nutrition-through-the-life-cyc.html
|
Nutrition through the Life Cycle: From Childhood to the Elderly Years
|
Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
The resulting improvements in body composition will go a long way toward providing greater protection against falls and fractures, and helping to ward off cardiovascular disease and hypertension, among other chronic conditions. Rivlin, R. S. “Keeping the Young-Elderly Healthy: Is It Too Late to Improve Our Health through Nutrition?” Am J Clin Nutr 86, supplement (2007): 1572S–6S.
You Decide
What is one nutritional choice that you can make today to reduce your risk of chronic disease tomorrow? In Chapter 12 "Nutrition through the Life Cycle: From Pregnancy to the Toddler Years", we focused on the effects of dietary choices during pregnancy, infancy, and the toddler years. Our examination of nutrition through the human life cycle continues as we study the remainder of childhood into adulthood and the elderly years. Nutritional choices remain critical throughout a person’s life and influence overall health and wellness. The nutritional choices we make today affect not only our present health, but also our future well-being.
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s17-nutrition-through-the-life-cyc.html
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Nutrition through the Life Cycle: From Childhood to the Elderly Years
|
Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
In Chapter 12 "Nutrition through the Life Cycle: From Pregnancy to the Toddler Years", we focused on the effects of dietary choices during pregnancy, infancy, and the toddler years. Our examination of nutrition through the human life cycle continues as we study the remainder of childhood into adulthood and the elderly years. Nutritional choices remain critical throughout a person’s life and influence overall health and wellness. The nutritional choices we make today affect not only our present health, but also our future well-being. Video 13.1
Weight Gain and Body-Composition Changes, Midlife into Older Age
(click to see video)
This video focuses on the consequences of changing body composition from the middle-aged years into old age. 13.1 The Human Life Cycle Continues
Learning Objectives
Identify and define the different stages of the human life cycle. Explain how the human body develops from childhood through the elderly years. As children mature, their friends can exert a strong influence on their nutritional choices. © Thinkstock
As discussed in Chapter 12 "Nutrition through the Life Cycle:
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s17-nutrition-through-the-life-cyc.html
|
Nutrition through the Life Cycle: From Childhood to the Elderly Years
|
Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Video 13.1
Weight Gain and Body-Composition Changes, Midlife into Older Age
(click to see video)
This video focuses on the consequences of changing body composition from the middle-aged years into old age. 13.1 The Human Life Cycle Continues
Learning Objectives
Identify and define the different stages of the human life cycle. Explain how the human body develops from childhood through the elderly years. As children mature, their friends can exert a strong influence on their nutritional choices. © Thinkstock
As discussed in Chapter 12 "Nutrition through the Life Cycle: From Pregnancy to the Toddler Years", all people need the same basic nutrients—essential amino acids, carbohydrates, essential fatty acids, and twenty-eight vitamins and minerals—to maintain life and health. However, the amounts of needed nutrients change as we pass from one stage of the human life cycle to the next. Young children require a higher caloric intake relative to body size to facilitate physical and mental development. On the other hand, inactive senior citizens need fewer calories than other adults to maintain their weight and stay healthy. Psychological, emotional, and social issues over the span of a human life can also influence diet and nutrition.
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msmarco_v2.1_doc_00_10338377#9_15185882
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s17-nutrition-through-the-life-cyc.html
|
Nutrition through the Life Cycle: From Childhood to the Elderly Years
|
Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
From Pregnancy to the Toddler Years", all people need the same basic nutrients—essential amino acids, carbohydrates, essential fatty acids, and twenty-eight vitamins and minerals—to maintain life and health. However, the amounts of needed nutrients change as we pass from one stage of the human life cycle to the next. Young children require a higher caloric intake relative to body size to facilitate physical and mental development. On the other hand, inactive senior citizens need fewer calories than other adults to maintain their weight and stay healthy. Psychological, emotional, and social issues over the span of a human life can also influence diet and nutrition. For example, peer pressure during adolescence can greatly affect the nutritional choices a teenager makes. Therefore, it is important to weigh a number of considerations when examining how nutrient needs change. In this chapter, we will focus on diet, nutrition, and the human life cycle from the remainder of childhood into the elderly years. Changes during Childhood
Early childhood encompasses infancy and the toddler years, from birth through age three. The remaining part of childhood is the period from ages four through eight and is the time when children enter school.
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msmarco_v2.1_doc_00_10338377#10_15189504
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s17-nutrition-through-the-life-cyc.html
|
Nutrition through the Life Cycle: From Childhood to the Elderly Years
|
Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
For example, peer pressure during adolescence can greatly affect the nutritional choices a teenager makes. Therefore, it is important to weigh a number of considerations when examining how nutrient needs change. In this chapter, we will focus on diet, nutrition, and the human life cycle from the remainder of childhood into the elderly years. Changes during Childhood
Early childhood encompasses infancy and the toddler years, from birth through age three. The remaining part of childhood is the period from ages four through eight and is the time when children enter school. A number of critical physiological and emotional changes take place during this life stage. For example, a child’s limbs lengthen steadily, while the growth of other body parts begins to slow down. By age ten, the skull and the brain have grown to near-adult size. Beverly McMillan, Human Body: A Visual Guide (Sydney, Australia:
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s17-nutrition-through-the-life-cyc.html
|
Nutrition through the Life Cycle: From Childhood to the Elderly Years
|
Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
A number of critical physiological and emotional changes take place during this life stage. For example, a child’s limbs lengthen steadily, while the growth of other body parts begins to slow down. By age ten, the skull and the brain have grown to near-adult size. Beverly McMillan, Human Body: A Visual Guide (Sydney, Australia: Weldon Owen, 2006), 258. Emotional and psychological changes occur as well. Children’s attitudes and opinions about food deepen. They not only begin taking their cues about food preferences from family members, but also from peers and the larger culture. All of these factors should impact the nutritional choices parents make for their children.
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http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s17-nutrition-through-the-life-cyc.html
|
Nutrition through the Life Cycle: From Childhood to the Elderly Years
|
Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Weldon Owen, 2006), 258. Emotional and psychological changes occur as well. Children’s attitudes and opinions about food deepen. They not only begin taking their cues about food preferences from family members, but also from peers and the larger culture. All of these factors should impact the nutritional choices parents make for their children. This time in a child’s life provides an opportunity for parents and other caregivers to reinforce good eating habits and to introduce new foods into the diet, while remaining mindful of a child’s preferences. Parents should also serve as role models for their children, who will often mimic their behavior and eating habits. Changes during Puberty
The onset of puberty
The period of the human life cycle between ages nine to thirteen, nutritionally speaking. is the beginning of adolescence
The period of the human life cycle between ages fourteen to eighteen, nutritionally speaking. , and is the bridge between the childhood years and young adulthood.
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msmarco_v2.1_doc_00_10338377#13_15199206
|
http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s17-nutrition-through-the-life-cyc.html
|
Nutrition through the Life Cycle: From Childhood to the Elderly Years
|
Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
This time in a child’s life provides an opportunity for parents and other caregivers to reinforce good eating habits and to introduce new foods into the diet, while remaining mindful of a child’s preferences. Parents should also serve as role models for their children, who will often mimic their behavior and eating habits. Changes during Puberty
The onset of puberty
The period of the human life cycle between ages nine to thirteen, nutritionally speaking. is the beginning of adolescence
The period of the human life cycle between ages fourteen to eighteen, nutritionally speaking. , and is the bridge between the childhood years and young adulthood. Medically, adolescence is defined as the period between ages eleven and fourteen for girls and between twelve to fifteen for boys. For the purpose of discussing the influence of nutritional choices during the life cycle, this text will follow the 2010 Dietary Guidelines for Americans, which divides the adolescent years into two stages: ages nine to thirteen, or puberty, and ages fourteen to eighteen, or late adolescence. We will discuss puberty first. Some of the important physiological changes that take place during this stage include the development of primary sex characteristics, or the reproductive organs, along with the onset of menstruation in females.
| 7,028 | 8,348 |
msmarco_v2.1_doc_00_10338377#14_15202901
|
http://2012books.lardbucket.org/books/an-introduction-to-nutrition/s17-nutrition-through-the-life-cyc.html
|
Nutrition through the Life Cycle: From Childhood to the Elderly Years
|
Chapter 13
Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 13 Nutrition through the Life Cycle: From Childhood to the Elderly Years
Big Idea
You Decide
Video 13.1
13.1 The Human Life Cycle Continues
Changes during Childhood
Changes during Puberty
Changes in Late Adolescence
Changes in Young Adulthood
Changes in Middle Age
Changes in the Older Adult Years
Changing Needs and Nutrition
13.2 Childhood and Nutrition
Childhood (Ages Four to Eight): “Growing Pains”
Energy
Macronutrients
Micronutrients
Factors Influencing Intake
Children and Malnutrition
The National School Lunch Program
Video 13.2
Children and Vegetarianism
Types of Vegetarian Diets
Food Allergies and Food Intolerance
The Threat of Lead Toxicity
13.3 Puberty and Nutrition
The Onset of Puberty (Ages Nine to Thirteen)
Energy
Macronutrients
Micronutrients
Childhood Obesity
Video 13.3
Avoiding Added Sugars
Tools for Change
Key Takeaways
Discussion Starter
13.4 Older Adolescence and Nutrition
Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
Energy
Macronutrients
Micronutrients
Eating Disorders
Video 13.4
13.5 Young Adulthood and Nutrition
Young Adulthood (Ages Nineteen to Thirty): At Your Peak
Energy
Macronutrients
Tools for Change
Micronutrients
Nutritional Concerns in Young Adulthood
Gastrointestinal Integrity
Obesity during Adulthood
13.6 Middle Age and Nutrition
Middle Age (Ages Thirty-One to Fifty): Aging Well
Energy
Video 13.5
Macronutrients and Micronutrients
Preventive/Defensive Nutrition
Menopause
13.7 Old Age and Nutrition
Older Adulthood (Ages Fifty-One and Older): The Golden Years
Energy
Macronutrients
Micronutrients
Nutritional Concerns for Older Adults
Sensory Issues
Gastrointestinal Problems
Dysphagia
Video 13.6
Obesity in Old Age
The Anorexia of Aging
Vision Problems
Neurological Conditions
Longevity and Nutrition
13.8 End-of-Chapter Exercises
It’s Your Turn
Apply It
Expand Your Knowledge
|
Medically, adolescence is defined as the period between ages eleven and fourteen for girls and between twelve to fifteen for boys. For the purpose of discussing the influence of nutritional choices during the life cycle, this text will follow the 2010 Dietary Guidelines for Americans, which divides the adolescent years into two stages: ages nine to thirteen, or puberty, and ages fourteen to eighteen, or late adolescence. We will discuss puberty first. Some of the important physiological changes that take place during this stage include the development of primary sex characteristics, or the reproductive organs, along with the onset of menstruation in females. This life stage is also characterized by the appearance of secondary sex characteristics, such as the growth of facial and body hair, the development of breasts in girls, and the deepening of the voice in boys. Other physical changes include rapid growth and alterations in body proportions. Elaine U. Polan, RNC, MS and Daphne R. Taylor, RN, MS, Journey Across the Life Span: Human Development and Health Promotion (Philadelphia: F. A. Davis Company, 2003), 170–71.
| 7,682 | 8,815 |
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