1. Karli Williams 4th Period Macro-mineral
Phosphorus
Karli Williams 4th Period
Macro-mineral

2. Phosphorus Food Sources
Bran (Rice and Oat)
Pumpkin, Squash, and Watermelon Seeds
Sunflower Seeds
Cheese
Nuts (Brazil and Pine)
Roasted Soybeans
There is not one main function of phosphorus. Eighty-five percent of phosphorus in the body is found in bones, and the remaining 15 percent is spread throughout soft tissues. It is necessary for the normal function of every cell, performing a lot of different functions. Phosphorus is absorbed in the small intestine and stored in bones. Because phosphorus occurs in many foods, shortage is uncommon.

3. Phosphorus RDA- Babies 0-6 months100 mg/day
Children 1 to 3 years 460 mg/day
Children 4 to 8 years 500 mg/day
Children 9 to 13 years 1000 mg/day
Teenagers 14 to mg/day
Adult 900 mg/day
Pregnant women 1250 mg/day

4. Phosphorus
Overdoses Symptoms- you can overdose at high levels of phosphorus
1.poor bone formation and growth
2.impaired bone mineralization that causes rickets in children
3.osteomalacia that causes bones to be soft and prone to fractures
4.numbness and tingling of the extremities (hands and feet)
5.difficulty walking
7. Kidney Stones
8.anemia
9.loss of appetite and changes to weight

5. Phosphorus
Deficiency Disease- Phosphorus deficiency is uncommon in healthy people. Dietary phosphorus deficiency is usually only seen in those close to total starvation, constant users of aluminum-containing antacids, alcoholics and diabetics recovering from ketoacidosis. Deficiency results in low blood levels of phosphorus, which is characterized by anorexia, anemia, muscle weakness, bone pain, confusion, increased openness to infection, difficulty walking and, in severe cases, death.

6. Phosphorus Grilled Tilapia recipe (Fish) YOU'LL NEED
Yield: 2 servings 2 Tilapia fillets 1st Rub: 1½ teaspoons Turmeric powder 1 teaspoon salt 2nd Rub: 1 teaspoon Turmeric powder 1 teaspoon Chili powder ½ teaspoons salt some   Cooking Spray
Instructions: Mix the ingredients for the 1st rub in a bowl and then apply it to the fish fillets. Keep it on for 5 min. Wash it off well. Squeeze the fillets firmly between the palms of your hands to remove excess water. Mix well the ingredients for the 2nd rub in a bowl. Apply it all over the fillets, pressing the rub well into the fleshy part. Refrigerate fillets for at least 5 hrs. For cooking, take a electric indoor grill, plug it in. When it heats up, use the cooking spray on both sides of the non-stick cooking surface. Place the fillet, skin side down on the grill and close the grill. The grilled fish should be ready in about min.