Biology - Chapter 9.2 - Vitamins, Minerals and Water
List the conditions that result from deficiencies of calcium, iron, iodine, potassium and magnesium.
*Calcium*--poorly formed bones and teeth, cramps, nervousness and loss of bone mass *Iron*--fatigue, weakness, headache, shortness of breath, anemia *Iodine*--goiter and (in unborn children) cretinism *Potassium*--muscle weakness, nervousness, constipation, mental confusion and irregular heartbeat *Magnesium*--muscle weakness, nervousness, cramps, high blood pressure and convulsions
Deficiency disease
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Explain the importance of the minerals calcium, phosphorus, iron, iodine, sodium, potassium and magnesium in body metabolism.
*Calcium*--used to build strong bones and teeth and to mend broken bones, helps prevent tooth decay and regulates muscle contractions. *Phosphorus*--helps build strong bones and teeth, helps regulate many body functions, and is a pat of ATP. *Iron*--Vital component of hemoglobin, which transports oxygen in the body, and of myoglobin, which stores oxygen in muscle cells. *Iodine*--vital component of hormones produced by the thyroid gland. *Sodium*--helps regulate the body's water balance Potassium--helps regulate muscle contraction (including cardiac muscle) and helps transmit nerve impulses. *Magnesium*--vital component of more than 300 different enzymes (many of which are vital in energy production) and is important in muscle contractions and nerve impulse transmissions.
List the water-soluble and fat-soluble vitamins and several good food sources of each vitamin.
*Water-soluble vitamins* 1. Vitamin C (found in citrus fruits, berries, broccoli, green peppers, etc.). 2. The eight B complex vitamins: thiamin, riboflavin, niacin, folate, biotin, pantothenic acid, vitamin B6 and vitamin B12 (found in liver, yeast, wheat germ, brown rice, milk, nuts, meat, vegetables, etc.). *Fat-soluble vitamins* 1. Vitamin A (found in egg yolk, milk, liver, dark green vegetables, etc.). 2. Vitamin D (found in liver, sardines, tuna, egg yolk, etc.). 3. Vitamin E (found in vegetable oils, egg yolk, liver, bean sprouts, etc.). 4. Vitamin K (found in yogurt, alfalfa, egg yolk, liver, soybean oil, etc.).
Edema
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Enriched foods
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Extracellular fluid
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Hemoglobin
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Hypervitaminosis
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Intracellular fluid
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Mineral
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Trace element
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Vitamin
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Identify five ways to protect vitamins during food preparation.
Answers may include five of the following (from table 9.4.p.157): 1. Use green vegetables as soon as possible and store them in a closed container in a refrigerator. 2. Use vegetables before they wilt. 3. Choose dark green leafy vegetables over light green ones. 4. Use the outside leaves of lettuce and cabbage. 5. Steam vegetables until they are tender or cook them with as little liquid as possible. 6. Served cooked vegetables as soon as possible. 7. Keep frozen vegetables frozen until used. 8. Cook frozen vegetables for a shorter period of time than fresh ones. 9. Store leftovers in a refrigerator. 10. Mix frozen citrus fruit juice just before serving it.
Explain why daily intake of some vitamins is more important than daily intake of other vitamins.
Excesses of some vitamins are stored in the body, whereas excesses of some other vitamins (particularly some water-soluble vitamins) are excreted into the urine. Daily intake of the vitamins that are not stored by the body is more important than a daily intake of the vitamins that are stored.
Describe the deficiency diseases and identify which vitamins and minerals prevent each disease.
The following deficiency diseases are mentioned in the text: 1. *Scurvy* (Vitamin C) 2. *Pellagra* (certain B-complex vitamins, particularly vitamin B-6) 3. *Pernicious anemia* (Vitamin B-12) 4. *Xerophthalmia* (Vitamin A) 5. *Rickets* (Vitamin D)
Why is water necessary for life?
Water is necessary for proper digestion and absorption of food, for transporting nutrients to the body's cells, for removing wastes from the body's cells, for constructing and repairing cells, for lubricating joints and for regulating body temperature.