1. Scurvy, beriberi, rickets
Vitamins and Minerals
Chapter 18
You may never encounter these odd sounding illnesses. Each is a deficiency disease, a disease caused by a lack of a specific nutrient. At one time, they were quite common.
Scurvy, beriberi, rickets

2. Vitamins Keeps your body tissues healthy
Helps carbohydrates, fats & proteins do their work.
Has antioxidant properties
Antioxidants protect body cells from harmful chemicals, certain foods and tobacco smoke.
Now, let’s compare and classify the two categories of vitamins

3. Water Soluble Vitamins
Dissolve in water.
Pass easily through the blood stream
Not stored by the body
Include Vitamin C & the eight
B vitamins.
Thiamin (B1),
Riboflavin (B2),
Niacin (B3),
B6,
B12,
Folacin (folic acid)
Panatothenic acid, and Biotin
In what food sources can you find these vitamins?
And, what would happen to your body if you did not get enough of these vitamins?

4. Vitamin Function Food Source Deficiency
Promotes healthy gums & tissues
Helps wounds heal
Helps the body fight infection
Citrus fruits, strawberries, broccoli, green peppers, tomatoes, leafy green vegetables
Anemia, infections, sore gums (scurvy), muscle pain, joint pain
Thiamine B1
Helps promote normal appetite & digestion
Helps release energy
Promotes healthy nervous system
Pork & other meats, poultry, fish, eggs, enriched & whole grain breads & cereals
Heart damage, weakness, confusion, paralysis
Riboflavin B2
Helps cells use oxygen
Helps keep skin, tongue, & lips normal
Milk, cheese, fish, poultry, eggs, dark green leafy vegetables
Eyes sensitive to sun, skin rash, cracks at the corner of the mouth
Niacin B3
Helps keep the nervous system healthy
Helps cells use other nutrients
Helps keep skin, mouth, tongue, & digestive tract healthy
Meat, fish, poultry, milk, enriched & whole grain breads & cereals, peanuts, peanut butter, dried beans
Weakness (beriberi), dizzy, loss of appetite, confusion, diarrhea, rash
Folate
(folic acid)
Helps produce normal blood cells
Helps convert food into energy
Broccoli, leafy green vegetables, yogurt, strawberries, bananas, oranges, fortified & whole grain breads
Anemia, diarrhea, constipation, infections, confusion, weakness
Now let’s look at the other type of vitamin

5. Pellagra

7. Fat Soluble Vitamins Absorbed and transported by fat.
Stored by the body.
Include vitamins A, D, E, and K

8. Vitamin Function Food Source Deficiency A D E K
Helps keep skin clear & smooth
Helps prevent night blindness
Helps promote growth
Egg yolk, dark green & yellow fruits & vege., butter, whole & fortified milk
Poor teeth & bone growth, night blindness, diarrhea D
Helps build strong bones & teeth in children
Helps maintain bones in adults
Fortified milk, butter & margarine, liver, tuna, egg yolk, the sun
Misshapen bones in children (rickets), softening of bones in adults & bone fracture E
Acts as an antioxidant that protects membranes of cells exposed to high concentrations of oxygen
Liver, eggs, leafy green vegetables, whole grain cereals, salad oils, shortenings
Anemia and weakness K
Helps blood clot
Leafy green vegetables, cauliflower organ meats, egg yolk
Hemorrhaging (hemophilia), & general bleeding problems

10. Minerals Mineral Function Food Source Deficiency Calcium Phosphorus
Helps build bones & teeth
Helps blood clot
Helps muscles & nerves work
Milk, cheese, leafy green vegetables, other dairy products
Stunts growth in children, bone loss in adults
Phosphorus
Helps build strong bones & teeth
Helps regulate many internal bodily activities
Protein & calcium food sources
Weight loss, retarded growth, general weakness
Magnesium
Helps cells use energy nutrients
Helps regulate body temp.
Improves acid-alkali balance in the body
Beans, dark green leafy vegetables, meat, nuts, whole grains
Weakness, growth failure in children, confusion

11. Minerals Mineral Function Food Source Deficiency Chloride Potassium
Helps control blood pH & digest food in the stomach
Table salt
Muscle cramp, loss of appetite, growth failure in children
Potassium
Balances the flow of water in & out of cells, needed for the functioning of nerves & muscles (including the heart)
Bananas, citrus fruits, dark green leafy vegetables, meat, milk
Muscle weakness, fatigue, confusion
Sodium
Works with potassium
Processed foods, table salts
Muscle cramps, weakness, loss of appetite

12. Goiter

13. Goiter

14. Goiter

15. Goiter

16. Trace Elements Element Function Food Source Deficiency Iron Iodine
Combines with protein to make hemoglobin
Helps cells use oxygen
Helps prevent anemia
Liver, lean meats, egg yolk, dried beans, leafy green vegetables, dried fruits, enriched & whole grain breads & cereals
Pale skin, fatigue, loss of appetite, tendency to feel cold, anemia
Iodine
Responsible for your body’s use of energy
Saltwater fish, iodized salt
Goiter, weight gain, slowed mental & physical response.
In pregnancy the fetus’ development can be impaired, resulting in mental retardation or dwarfed physical features
Copper
Helps make red blood cells
Keeps your bones, blood vessels, & nerves healthy
Helps your heart work properly
Whole grain products, seafood, organ meats, dry beans & peas, nuts & seeds
Uncommon, but can result in anemia
The reason they are called trace minerals or elements, is that the body only needs daily amounts of 0.01 g or less
Goiter is an enlargement of the thyroid gland. If the iodine level is low, the thyroid gland has to work harder to produce hormones, which can cause the thyroid gland to enlarge.

17. More Trace Elements Element Function Food Source Deficiency Zinc
Helps your body make proteins
Heals wounds & form blood
Helps in growth & mainten-ance of all tissues
Affects the senses of taste & smell
Helps your body use Vita. A
Meat, liver, poultry, fish, dairy products, dry beans, peanuts, whole grain products, eggs
Hinder a child’s growth, loss of appetite, reduced resistance to infections, decreased sense of taste and smell
Fluoride
Helps strengthen teeth & prevent cavities
Helps maintain bone health
In many communities, small amounts are added to the water to help improve dental health, toothpaste
No evidence that it is harmful, a very high fluoride intake can cause teeth to develop a spotty discoloration
Selenium
Helps your heart work properly
Works as an antioxidant
Whole grain breads & cereal, vegetables, meat, organ meats, fish
Causes heart disease

18. Phytochemicals
New research indicates the presence of disease fighting nutrients in plant foods
Beta Carotene: may slow the progression of cancer - yellow & orange fruits & vegetables, dark green vegetables.
Lutein: may protect against blindness - spinach, greens, tomatoes

19. Vegetables: The color of a vegetable is a clue to its nutrient value…
Red:
Vitamin A, C, thiamine, & iron
Green:
Vitamin A, B, C, iron, calcium
Look at your chart of food sources and vitamins and minerals.
What can you conclude about the following nutrients and their relation to color?
White:
Vitamin B, C, iron, calcium
Yellow:
Vitamin A, B, C, calcium

20. Cooking Vegetables Is it important to cook vegetables correctly?
Yes, so that you don’t destroy vitamins & minerals,
Make them colorful & add to the meal
What changes occur as vegetables are cooked?
With the following information in mind, what would happen if you boiled the vegetables for a long time?
What way of preparing vegetables would hold the nutrients the best?
Cellulose softens, not as crisp, starch absorbs water,
The more soluble nutrients dissolve
Color, flavor

21. Selecting Vegetables
Look for crispness, color, firmness, soundness, absence of bruises & decay – bright color, not overripe.
Vegetables can enhance a meal by adding color, variety, flavor, texture, shape & form

22. Selecting Fruit
Look for firm to the touch, the right color, well-shaped, heavy for size, aromatic & in good condition
Avoid too soft or hard, green or under ripe, damaged, bruised, decayed, mildewed or discolored

23. Remember Enzymatic Browning?
Some fruits & vegetables turn brown after cutting because
it is exposed to air.
To prevent browning, soak or cover in ascorbic acid,
lemon or orange juice, cover tightly with cellophane
Think back to our lesson on enzymatic browning, based on what you know, how would you explain browning?
What did you determine to be the best way to prevent or slow browning?

24. Nutrients supplied by fruits
Vitamins A, B, and C
Iron
Calcium
Fiber
Carbohydrates
Because of their color, flavor, texture and nutritive value, vegetables make a valuable contribution to our diet.
In preparing vegetables for serving, the problem is to conserve and even enhance all the qualities of the vegetables and determine the correct procedure and cooking time for vegetables.
Our experiment today is to do just that: to conserve the nutrient value, enhance the quality of the vegetable, and to determine the correct procedure and cooking time for vegetables.