1. Objective 1.2 Nutrition 8 th Grade 1

2. Objective 1.2 Summarize the benefits of consuming adequate amounts of vitamins A, E, and C, magnesium, calcium, iron, fiber, folic acid, and water in a variety of foods. 2

3. 3 Vitamins and Minerals

4. 4 The Nature of Vitamins Vitamins are organic (carbon) compounds needed for normal function, growth and maintenance. Vitamins are cofactors, they don’t do anything by themselves. They are not a source of calories.

5. Vitamin Requirements Daily Values (DV): standard nutrient intake values developed by FDA – Disease prevention – Best met through a consumption of a wide variety of foods

6. Dietary Supplements $6 Billion Market They are classified as “Nutritional Supplements” They are not foods, and not drugs.* Supplements are “Product intended to supplement the diet and contains vitamins, minerals, botanicals, amino acids, and their extracts.” NOT consumed as a food replacement Loosely regulated, “not evaluated by FDA” By definition a “drug” is used to “prevent, treat or cure” disease. These terms cannot be used with supplements. Use of some supplements is backed by scientific data.

7. 7 Fat Soluble Vitamins A – orange, helps vision, antioxidant- used as color and antioxidant D – we make it with sunlight, deficiency causes rickets, in milk, regulates Calcium:Potassium ratios E – antioxidants, role in preventing stroke, cancer, heart disease- used as antioxidant K – contributes to blood clotting factor

8. Make Foldable Take out 4 pieces of blank paper. 8

9. Vitamins TypeFunctionsFood Source Vitamin AHelps eyes adjust to darkness Helps keep skin healthy Protects linings of nose, mouth, throat, and other organs from infection Dark green vegetables, deep yellow vegetables and fruits, eggs, whole milk, fortified low-fat milk Vitamin DWorks wit calcium to build strong bones and teeth Fortified milk, fish-liver oil. SUNSHINE VITAMIN!!!! 9

10. Vitamins TypeFunctionsFood Source Vitamin EKeeps oxygen from destroying other nutrients and cell membranes Vegetable oil, salad dressing, margarine, grains, fruits, some vegetables. Vitamin KHelps blood clotGreen leafy vegetables, egg yolk 10

11. 11 Water Soluble Vitamins Relatively cheap to add to food Only Vitamin C is used for its functionality

12. 12 Vitamin C Ascorbic acid Very inexpensive to add to food, marketing tool. Antioxidant Deficiency leads to bleeding gums, hemorrhages High in citrus fruits, limes, (Limeys)

13. 13 Vitamin C - Scurvy

14. 14 Minerals TypeFunctionsFood Source CalciumHelps build strong healthy teeth and bones. Helps the heart beat properly Helps muscles move Helps keep soft tissue and nerves healthy Helps blood clot Milk, cheese, yogurt, green leafy vegetables, fish with edible bones.

15. 15 Calcium Osteoporosis – a pediatric disease with geriatric consequences National Osteoporosis Foundation www.nof.org

16. 16 Minerals TypeFunctionsFood Source PhosphorusImportant in the production and maintenance of teeth and bone. Strengthens cell walls. Sunflower seeds, parmesan cheese, roasted soybeans, bacon PotassiumRegulates heart function Reduces blood pressure Bananas, spinach, baked potatoes with skin, yogurt, salmon, avacados

17. Minerals TypeFunctionFood Source MagnesiumHelps muscles contract Helps produce energy Helps regulate many body functions Nuts, peanut butter, edible seeds, dry beans and peas, whole-grain breads and cereals, milk, fish, green leafy vegetables, bananas IronHelps blood carry oxygen Helps cells use oxygen Meat, liver, eggs, dry beans, dried fruits, whole-grains and enriched breads and cereals, spinach 17

18. Fortification vs Enrichment Fortification - restores lost nutrients due to processing Enrichment – adds nutritional value to meet a specific standard Old London Restaurant Style Croutons. Seasoned Sourdough. Enriched Bread, [Enriched Flour (Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Sugar, Salt, Partially Hydrogenated Soybean Oil, Vinegar, Ascorbic Acid] Bean Oil with BHT added as a Dextrin