Samenvatting
Voeding en gezondheid C Summary
- Instelling
- Radboud Universiteit Nijmegen (RU)
Summary of Module 1-4
[Meer zien]Voorbeeld 3 van de 27 pagina's
Voorbeeld 3 van de 27 pagina's
In winkelwagengesponsord bericht van onze partner
Verkoper
Volgen
Voorbeeld van de inhoud
MOOC UndernutritionContents
Dietary References intakes (DRI).........................................................................................................4
Estimated Average Requirement (EAR)...............................................................................................5
Recommended Dietary Allowances (RDA)...........................................................................................5
Adequate Intake (AI)............................................................................................................................5
Tolerable Upper Intake Level (UL).......................................................................................................6
Additional information on Dietary Reference Intakes .........................................................................6
Dietary supplements................................................................................................................................6
Harm of Supplements..............................................................................................................................6
Module 2................................................................................................................................................6
Dehydration.............................................................................................................................................8
Sodium and potassium............................................................................................................................9
Salt restriction programs...................................................................................................................10
Function.............................................................................................................................................11
Blood pressure...................................................................................................................................11
Vascular calcification.........................................................................................................................11
Obesity...............................................................................................................................................11
Iron........................................................................................................................................................12
Absorption.........................................................................................................................................12
Storage...............................................................................................................................................12
Function.............................................................................................................................................13
Health effects of iron.........................................................................................................................13
Iodine.....................................................................................................................................................14
Iodine deficiency................................................................................................................................14
Other food sources............................................................................................................................14
Selenium................................................................................................................................................14
Function in the body..........................................................................................................................14
Proteins and zinc....................................................................................................................................15
Module 3..............................................................................................................................................16
Vitamin A...............................................................................................................................................16
Forms of vitamin A in the body..........................................................................................................16
1
, Food sources and DRI of vitamin A....................................................................................................16
Functions of vitamin A...........................................................................................................................17
Vitamin A in vision.............................................................................................................................17
Vitamin A deficiency and toxicity.......................................................................................................18
Vitamin D...............................................................................................................................................18
Functions of vitamin D.......................................................................................................................19
Vitamin D deficiency and toxicity.......................................................................................................19
Measuring vitamin D..........................................................................................................................20
Vitamin E................................................................................................................................................20
Vitamin E deficiency and toxicity.......................................................................................................21
Vitamin K...............................................................................................................................................21
Vitamin K deficiency..........................................................................................................................21
Module 4 Water-soluble vitamins........................................................................................................22
Vitamin C deficiency and toxicity.......................................................................................................23
Folate.....................................................................................................................................................23
Metabolism........................................................................................................................................24
Vitamin B12...........................................................................................................................................25
The remaining B vitamins......................................................................................................................26
Thiamin (vitamin B1)..........................................................................................................................26
Riboflavin (vitamin B2).......................................................................................................................26
Niacin (vitamin B3).............................................................................................................................26
Pantothenic acid................................................................................................................................27
Vitamin B6.........................................................................................................................................27
Biotin.................................................................................................................................................27
Module 1
Micronutrients: Need to consume less than 1 gram per day
- Essential Minerals: (inorganic molecules= does not contain carbon) Rock
- Major minerals
Present in body in excess of 5g
In order of abundance: calcium, phosporus, potassium, sulfur, sodium, chloride
and magnesium
- Trace elements
iron, zinc, copper, manganese, molybdenum, fluoride, cobalt, iodine, selenium
and chromium
- Vitamins (organic molecule= contains carbon atom) Organisms
- Fat soluble vitamins (vit: A, D, E, K)
2
, - More stable to heat, less likely to be lost during cooking
- Absorbed in intestine along with fats
- Absorbed into the lymph system and then into the blood
- Not soluble in blood (need carries molecules)
- Stored in the body (liver and fatty tissue)
- Water soluble vitamins (vit. B + C)
- Poorly retained by the body excreted via the urine
- Need to be eaten regularly (no storage), but less likely toxic
- Exception: B12 is retained in the body
Insufficient intake may lead to specific deficiency syndrome
Vitamers: Same vitamin family of chemically related compounds with comparable metabolic activities
Provitamin: compound that can be converted within the body to a vitamin
Macronutrients: Need to consume larger quantities, and provide energy
- Essential amino acids
- Fatty acids
Mineral bioavailability
Only a part of the total amount of minerals present in a food is available to the body. That is mostly
because minerals are bound to compounds in the foods that limit their absorption.
Bioavailability: the extent to which ingested minerals or other food components are absorbed and
thereby available to the body.
In low-income countries, a low bioavailability of minerals is a major contributor to poor mineral
status. This situation is mainly observed in people subsisting on monotonous plant-based diets.
Plant foods have a lower mineral bioavailability compared to animal foods. Diet-related factors
in plant foods that affect bioavailability include the chemical form of the nutrient in food and/or
nature of the food matrix. In addition, many plant foods are rich in negatively charged
compounds that tightly bind cations (positively charged elements such as calcium, iron and
zinc) and thus have lower mineral bioavailability. These compounds include phytates,
polyphenols, oxalate, and dietary fiber. Finally, low mineral bioavailability may be caused by
pre-treatment of a food as a result of processing and/or preparation practices.
Dietary minerals are present in nearly all foods. Except in vegetable oils and table sugar. Much
of our calcium intake comes from eating cheese and milk, whereas most of the dietary iron is
obtained via consumption of whole grain products, beans, and meat.
Discovery of Vitamins:
Diseases could be caused when food lacked a substance necessary for metabolism.
The term ‘vitamin’ was coined by Funk in 1912 when he isolated the anti-beriberi factor.
Hopkins established that rats got sick and died when put on diets of pure protein, fat and
carbohydrates. The addition of milk made the difference between life and death for the rats.
McCollum and his coworker Kennedy proposed the terms “fat-soluble A” and “water-soluble B”
3
Voordelen van het kopen van samenvattingen bij Stuvia op een rij:
Verzekerd van kwaliteit door reviews
Stuvia-klanten hebben meer dan 700.000 samenvattingen beoordeeld. Zo weet je zeker dat je de beste documenten koopt!
Snel en makkelijk kopen
Je betaalt supersnel en eenmalig met iDeal, creditcard of Stuvia-tegoed voor de samenvatting. Zonder lidmaatschap.
Focus op de essentie
Samenvattingen worden geschreven voor en door anderen. Daarom zijn de samenvattingen altijd betrouwbaar en actueel. Zo kom je snel tot de kern!
Veelgestelde vragen
Wat krijg ik als ik dit document koop?
Je krijgt een PDF, die direct beschikbaar is na je aankoop. Het gekochte document is altijd, overal en oneindig toegankelijk via je profiel.
Tevredenheidsgarantie: hoe werkt dat?
Onze tevredenheidsgarantie zorgt ervoor dat je altijd een studiedocument vindt dat goed bij je past. Je vult een formulier in en onze klantenservice regelt de rest.
Van wie koop ik deze samenvatting?
Stuvia is een marktplaats, je koop dit document dus niet van ons, maar van verkoper tigranasaturyan. Stuvia faciliteert de betaling aan de verkoper.
Zit ik meteen vast aan een abonnement?
Nee, je koopt alleen deze samenvatting voor €7,49. Je zit daarna nergens aan vast.
Is Stuvia te vertrouwen?
4,6 sterren op Google & Trustpilot (+1000 reviews)
Afgelopen 30 dagen zijn er 52510 samenvattingen verkocht
Opgericht in 2010, al 14 jaar dé plek om samenvattingen te kopen