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NUTRITION
Level 4, Academic Year (AY) 1435—1436 H
Ahmad Albalawi MSN
Lecturer
Learning Objectives:
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Describe water and Fluids
Identify fluid sources;
Calculate body fluid requirements;
Identify the different minerals; their sources
and recommended intake and their
corresponding toxicities and deficiencies;
• Identify the health effects of the different
minerals
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Topic Outline
• Water and the Body Fluids
• Sources
• Requirements
Water and fluids
• 50-70% of the body is fluid
• fluid content differs among tissue:
– muscle tissue ~ 70% fluid
– fat tissue ~ 10-20% fluid
• therefore:
– leaner people - proportionally more
fluid
– total body fluid is lower in females
– total body fluid decreases with age
Sources
• Food sources:
– solid foods contribute ~20% intake
– ~250 ml produced by metabolism
– remainder from free water and/or other fluids
Sources
Balance of water
• Fluid Input:
– beverages
– food
– metabolic water
• Fluid Output:
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Urine
Faeces
insensible evaporation
from lungs
sweat
Requirements
• specific to each individual
– influenced by:
– age
– body size
– health status
– environmental conditions
– physical activity level
– Individual metabolism
Requirements
Total Water
(food
and fluids)
Fluids
(plain water,
milk and
other drinks)
Men 19+
3.4 L/day
Women 19+
2.8 L/day
2.6 L/day(10
cups)
2.1 L/day (8
cups)
Requirements
• excess water intake can cause
hypernatraemia but occurrence is rare in
general population
Major minerals
Topic Outline
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Overview
Major and minor minerals
Sources
Roles in the body
Dietary recommendations and management
Deficiencies and toxicities
Overview
• Minerals are inorganic elements that
originate from the earth’s crust, not
from plants or animals
Major and minor minerals
Major minerals
• Calcium
• Phosphorus
• Magnesium
• Sulfur
• Sodium
• Potassium
• Chloride
Minor minerals
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–
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Iron
Iodine
Zinc
Selenium
Copper
Manganese
Fluoride
Chromium
Molybdenum
Sources
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Food
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Soil
–
•
Trace mineral content varies with the content of soil from which
the food originates
Processed Foods
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Unrefined or unprocessed foods have more minerals than refined
foods
Within all food groups, processed foods are high in sodium and
chloride
Drinking water
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Drinking water contains varying amounts of calcium, magnesium,
and other minerals; sodium is added to soften water.
Fluoride may be a natural or added component of drinking water
Roles in the body
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Structure to body tissues
Fluid balance
Acid-base balance
Nerve cell transmission
Muscle contraction
Vitamin, enzyme, and hormonal activities
Dietary recommendations and
management of some major minerals
Sodium (Na+)
Adult AI:
19–50 yr: 1.5 g
50–70 yr: 1.3 g
71 + yr: 1.2 g
1 tsp salt = 2400 mg Na
75% of Na intake is from processed foods
Adult UL: 2.3 g
Functions:
1. Fluid and Electrolyte balance
2. Acid-base balance
3. Maintains muscle irritability
4. Regulates cell membrane permeability
5. Nerve impulse transmission
Deficiency
Rare except with chronic diarrhea or
vomiting and renal disorders; nausea,
dizziness, muscle cramps, apathy
Toxicity
Hypertension, edema
Sodium (Na+)
Food labeling
(servings)
Sodium free
<5 mg
Very low sodium
<35 mg
Low sodium
<140 mg
Potassium (K+)
Adult AI: 4.7 g
No UL
Sources:
Fruits and vegetables
Dried peas and beans
Whole grains
Milk
Meats
Functions:
1. Fluid and electrolyte balance
2. Acid-base balance
3. Nerve impulse transmission
4. Catalyst for many metabolic reactions
5. Involved in skeletal
6. Cardiac muscle activity
Deficiency
Muscular weakness, paralysis, anorexia,
confusion (occurs with dehydration)
Toxicity (from supplements/drugs)
Muscular weakness, vomiting
Calcium (Ca)
Adult AI
19–50 yr: 1000 mg
51 + yr: 1200 mg
Adult UL: 2.5 g/d
FUNCTIONS
1. Bone and teeth formation and
maintenance
2. Blood clotting
3. Nerve transmission
4. Muscle contraction and relaxation, Cell
membrane permeability
5. Blood pressure
SOURCES: Milk and milk products, fortified orange juice, green leafy vegetables,
small fish with bones, dried peas and beans
Deficiency
Children: impaired growth
Adults: osteoporosis
Toxicity
Constipation, increased risk of renal stone formation, impaired
absorption of iron and other minerals
Phosphorus (P)
Adult RDA
Men and women: 700 mg
Adult UL:
To age 70: 4 g/d
70 + yr: 3 g/d
SOURCES: All animal products (meat, poultry, eggs, milk),
bread, ready-to-eat cereal
FUNCTIONS:
1. Bone and teeth formation and
maintenance
2. Acid-base balance
3. Energy metabolism,
4. Cell membrane structure
5. Regulation of hormone
6. Coenzyme activity
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Deficiency
Unknown
Toxicity
Low blood calcium
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Magnesium (Mg)
Adult RDA
Men:
19–30 yr: 400 mg
31 + yr: 420 mg
Women:
19–30 yr: 310 mg
31 + yr: 320 mg
FUNCTIONS:
1. Bone formation
2. Nerve transmission
3. Smooth muscle relaxation
4. Protein synthesis
5. CHO metabolism
6. Enzyme activity
Adult UL: 350 mg/d from supplements only (does not include intake from
food and water)
SOURCES: Green leafy vegetables, nuts, dried peas and beans, whole grains,
seafood, chocolate, cocoa
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Iron
• is a mineral found in every cell
of the body.
• it is needed to make part of
blood cells.
• The human body needs iron to
make the oxygen-carrying
proteins hemoglobin and
myoglobin
RDA: Adults- 11-18 mg
Pregnant- 250 mcg
The best sources of iron
include:
• Dried beans
• Dried fruits
• Eggs (especially egg
yolks)
• Iron-fortified cereals
• Liver
• Lean red meat
(especially beef)
• Poultry, dark red meat
• Salmon
• Tuna
• Whole grains
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Iodine
• is an essential
component of the
thyroid hormones that
regulate many
important biochemical
reactions
• required for proper
skeletal and central
nervous system
development in fetuses
and infants
• RDA :
120 mcg- 150 mcg - adults
220 mcg- Pregnant
Sources:
Seaweed, seafood, dairy
products , grain products,
and eggs
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Post-Lecture Evaluation
All of the following are considered as fluid
output, except?
A. Urine
B. Insensible evaporation
C. Sweat
D. Food
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Post-Lecture Evaluation
• Identify the minerals perform the following
roles:
1. Structure to body tissues
2. Fluid balance
3. Acid-base balance
4. Nerve cell transmission
5. Muscle contraction
6. Vitamin, enzyme, and hormonal activities
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References
• Dudek, S.G (2006). Nutrition essential for
Nursing Practice. 5th edition, Lippincott,
Philadelphia, USA.
• Whitney, W & Rolfes, SR (2008)
Understanding Nutrition (11th ed), Thomson
Higher Education, Belmont, CA, USA.
Topic for the Next Session
Unit IV. Nutrition Across Lifespan