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8/13/2019 Nutrition_and_Diet_Therapy 6th.ppt
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GIZI DAN TERAPI DIET
VITAMIN, MINERAL DAN
AIR
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The Nature of Vitamins
Vitamins are organic (carbon) compounds
needed for normal function, growth and
maintenance. Vitamins are cofactors, they dont do anything
by themselves.
They are not a source of calories.
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3
The Nature of Vitamins
Organic cofactorswhat is a cofactor?
Water analogy, scissor analogy
Physiological rolespecific metabolic
function
Prevents diseaseunlike supplements
which may promote some thing or havegeneral metabolic effect
(ex. Omega 3s, fibers)
Natural = Synthetic (except Vitamin E)
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The Nature of Vitamins
Nutritional Value lost by:
Light
Heat
Oxidation
Bacteria
Enzymes
Insects (Nutritional value of baby
foodmust be assured.)
Effect of packaging on
nutrient loss in milk.
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The Nature of Vitamins
Food processing can
preserve nutrients.
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Vitamins
Certain vitamins and minerals are needed
for the body to function.
13 vitamins
22 minerals
Two types of vitaminsWater-soluble
Fat-soluble
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Fat-Soluble vitamins
Vitamin A, D, E and K
Excess is stored in the liver and in body fat
It is possible to build up to a toxic level
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Vitamin A
Lots of double bonds, good anti-
oxidant
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Vitamin A (Retinol)
Beta-carotene is converted into vitamin A
Vitamin A:
Promotes good vision
Promotes healthy skin
Helps with growth and maintenance of bones,
teeth, and cell structure
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Too much vitamin A
May turn your skin orange
May cause fatigue, weakness, severe
headache, blurred vision, hair loss and joint
pain.
Toxicity:
May cause severe liver or brain damage
Birth defects
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Too little vitamin A
May cause night blindness
Lowered immune system
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Foods rich in vitamin A
Foods
Only animal products
Liver
Eggs Milk, butter and
cheese
Carotenoids
Orange/Yellow fruits
and vegetables
Cantaloupes (belewa),
carrots, sweet
potatoes, winter
squash (labu)
Leafy green
vegetables Spinach, broccoli
http://images.google.com/imgres?imgurl=http://www.healthjockey.com/images/carrot-juice-honey.jpg&imgrefurl=http://www.healthjockey.com/2007/05/04/carrot-juice-with-honey-helps-to-improve-eyesight/&usg=__EU7e7_lELUgNQjVSChEAV6OynqI=&h=200&w=267&sz=27&hl=en&start=5&tbnid=_c3cpxO6BT427M:&tbnh=85&tbnw=113&prev=/images%3Fq%3Dcarrot%2Bjuice%26gbv%3D2%26hl%3Den8/13/2019 Nutrition_and_Diet_Therapy 6th.ppt
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Vitamin DThe Sunshine
Vitamin Essential for building and maintaining
bones and teeth
Responsible for absorption and utilization
of calcium
Other health benefits:
May boost immune system
May also help decrease certain cancers
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Too little vitamin D
Vitamin D deficiency has been in the news
a lot lately.
Deficiency may occur from:
Inadequate diet
Vegetarianism, lactose intolerance, milk allergy
Body unable to absorb needed vitamin DLimited exposure to sunlight
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Vitamin D Deficiency
May lead to osteomalacia and/or
osteoporosis
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Vitamin D
Rickets can be caused by lack of
sunlight, but also from insufficient
calcium. Vitamin D linked to calciumabsorption.
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Getting vitamin D
Sun exposure for 10 minutes a day
Foods:
Fortified milk
Tuna
Salmon
May need a supplement
Check with doctor first though
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Vitamin E
Important to red blood cells, muscles andother tissues
Deficiency is rare
Toxicity is rare
But Vitamin E acts as a blood thinner
(pengencer)
Foods:Vegetable oils, salad dressings, whole grain
cereals, green leafy vegetables, nuts, seeds,
peanut butter and wheat germ.
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Vitamin K
Important for blood clotting
Also has a role for bone health
Mostly made in the intestines
Foods:
Turnip greens (lobak), cauliflower (kembang
kol), spinach, liver, broccoli, kale (sayur hijau)and cabbage (kubis).
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Thiamin or B-1
Helps to convert carbohydrates to energy
Deficiency:
Fatigue, nausea, depression, nerve damage
Foods:
Beef, liver, peas , seeds, legumes, whole-grain
products, and oatmeal
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Riboflavin or B-2
Key to metabolism and red blood cells
Deficiency:
Dry, scaly skin (kulit bersisik)
Foods:
Milk, yogurt, cheese, whole-grain breads, green
leafy vegetables, meat, and eggs
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Niacin or B-3
Also involved with energy production
Also helps with skin, nerves and digestive
system
Deficiency:
Rare but causes: diarrhea, dermatitis, dementia
and death
Foods:
Meat, poultry, liver, eggs, brown rice, baked
potatoes, fish, milk, and whole-grain foods
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Niacin (B3)
Energy metabolism
DiseasepellagraThe Four Ds
Dermatitis
Diarrhea
Dementia
Death
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Pyridoxine or B-6
Involved in chemical reactions of proteins
and amino acids
Deficiency:
Skin changes, dementia, nervous system
disorders and anemia
Foods:Lean meats, fish, legumes, green leafy
vegetables, raisins (kismis), corn, bananas,
mangos
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Cobalamin or B-12
Helps with nervous system, red blood cells
and DNA synthesis
Deficiency:
Nervous system disorders and pernicious
anemia
Foods:
Only found in animal products
Meat, fish, poultry, eggs, milk products and clams
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Folic acid (Folacin, Folate)
Key role in red blood cell formation and
cell division
Deficiency:
Anemia, digestive disorders
Foods:
Leafy, dark green vegetables
Also found in liver, beans, peas, asparagus,
oranges, avocados
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Pantothenic Acid and Biotin
Help with metabolism and formation of
some hormones
Deficiencies are rare
Foods:
Almost any food, plant-based or animal-based
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Vitamin C
Important to bone health, blood vessel health,cell structure and absorption of iron
Deficiency: Rare
Too much vitamin C
Foods:
Melons, berries, tomatoes, potatoes, broccoli,fortified juices, kiwi, mangos, yellow peppers andcitrus fruits
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Vitamin C - Scurvy
http://www.pathguy.com/lectures/nutr.htmhttp://www.ok1318.pe.kr/data/vitamin1.htm8/13/2019 Nutrition_and_Diet_Therapy 6th.ppt
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Minerals
Percent of Body weight
Calcium 2%
Phosphorus 1% Potassium 0.3%
Sulfur 0.2%
Sodium 0.1%
Chloride 0.1%
Magnesium 0.05%
Iron 0.04%
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Minerals
22 minerals are needed by the body
Two categories:
Major
Include calcium, chloride, magnesium, phosphorus,
potassium, sodium, and sulfur
Trace
Include iron, zinc, iodine, selenium, copper,
manganese, fluoride, chromium, molybdenum,
arsenic, nickel, silicon, boron and cobalt
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Sodium
What does sodium do for you?
Helps maintain fluid balance
Helps transmit nerve impulses
Influences contraction and relaxation of
muscles
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Sodium & Health
Too much sodium
Causes high blood pressure
May lead to fluid retention
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Where are you getting sodium?
www.mayoclinic.com
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Sodium & Food
On food labels:
Monosodium glutamate (MSG)
Baking soda
Baking powder
Disodium phosphate
Sodium alginateSodium nitrate or nitrite
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Reducing sodium in your diet
Eat more fresh foods
Eat less processed foods
Look for low-sodium products
Limit the salt you add to foods
Experiment with other seasonings
Use salt substitutes with caution
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Calcium
The most abundant mineral in your body
99% is stored in the bones
Known for bone health
How much do you need?
Males 19-50 years old: 1,000 mg / day
Females 19-50 years old: 1,000 mg / day
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Calcium & Foods
Dairy products, fortified juices, sardinesFood Calcium
Yogurt, plain (low-fat)Yogurt, flavored (low-fat)
1 cup - 415 mg1 cup345 mg
Milk, skim
Milk, 1-2%
1 cup302 mg
1 cup300 mg
Ice cream cup88 mg
Broccoli, cooked cup68 mg
Salmon, canned 3 oz165 mg
Fortified orange juice 8 oz300 mg
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Calcium
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Soda is the devils drink
Extra calories
Poor nutrientdensity
Interferes with
calcification Replaces more
nutritious drinks
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Iron
Iron deficiency is the most widespread
vitamin or mineral deficiency in the world.
70% of your bodys iron is in your hemoglobin
Too little iron = too little oxygen
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Iron supplements
Check with your doctor first.
High risk groups:
Strict vegetarians
Those who do not eat a balanced diet
Those who are over 60
Smokers and those who regularly drink alcohol Chronic dieters
Those who suffer from food allergies, intolerances
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Fortification vs Enrichment Fortification - restores lost
nutrients due to processing
Enrichmentadds nutritional value to
meet a specific standardOld London
Restaurant Style Croutons. SeasonedSourdough.
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
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Enriched Uranium
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Water
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Water
Essential for life
It is possible to live without food than without
water. Water makes up about 45-75% of your body
weight
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Why is water important?
Aids with transport
Mechanical functions
Helps to break substances down
Helps to maintain body temperature/pH
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How much water do you need?
Adequate intake:
Ideally 80% of water should coming fromdrinking fluids.
20% of water intake should come from food
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4. free-radicalsharmful by-product
excreted when cells burn oxygen to produce
energy. 5. hypertensionhigh-blood pressure
linked to high salt intake.
6. iron-deficiency anemialack of enoughiron in the body, resulting in fatigue,
weakness, and shortness of breath.
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7. major mineralsmacrominerals withspecial duties in the body; calcium,
phosphorus, magnesium, sodium, chloride,and potassium.
8. osteomalaciaa disease caused by alack of vitamin D in adults.
9. osteoporosiscondition caused bycalcium deficiency; bones become porous,weak, fragile.
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10. picaCondition linked to irondeficiency; causes unusual appetite for ice,
clay (tanah liat), and other nonfood items. 11. toxicityexcessive amount ofsubstance that reacts as poison in the body.
12. trace mineralsminerals needed inonly small amounts but serving vital bodyfunctions.
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13. water-soluble vitaminsvitamins
dissolve in water and pass easily into the
bloodstream during digestion.
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Answer the following questions:
1. Why are vitamins and minerals called
micronutrients?
They are needed in smaller amounts than
other nutrients.
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2. Why are some vitamins
considered to be antioxidants?
They protect body cells and the immune
system by either transforming harmful freeradicals into less damaging compounds or
repairing damaged cells.
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3. Compare water-soluble and fat-
soluble vitamins. Water-soluble vitamins dissolve in water
and are carried in the bloodstream; they are
not stored, and excess amounts areeliminated with waste products. Fat-soluble
vitamins are absorbed and transported by
fat; excess amounts are stored by the bodyfor later use.
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4. What does vitamin C do for you?
Helps maintain healthy capillaries, bones,skin, and teeth. Helps your body heal
wounds and resist infections. Aids in the
absorption of iron and works as an
antioxidant. Plays a role in caring for
collagen that gives structure to bones,
cartilage, muscle, and blood vessels.
5 O f il d ilk i ll l
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5. One family stored milk in small, clear
containers. What do you think of this
practice?
Not good because light through the
containers will destroy riboflavin in themilk.
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6. What function in the body do riboflavin,
niacin, vitamin B6, vitamin B12, vitamin B5,
and biotin have in common? They are all involved in using
carbohydrates, proteins, and fats.
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7. Why is folate a very important
vitamin?
It helps the body use proteins, builds red
blood cells, and forms genetic material. Itprevents birth defects that damage the brain
and spinal cord.
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8. What can occur with vitamin A
deficiency? Rough, scaly skin and infections in the
respiratory tract and other areas of the body;
causes night blindness and total blindness inmany children in developing countries.
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10. What are two ways to get
vitamin D? Through exposure to sunlight and in
fortified milk.
11 Wh d k d t ti l
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11. Why do cooks need to pay particular
attention to the ways that foods are
prepared?
Some cooking techniques can destroy
certain vitamins.
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12. Compare major and trace
minerals. The amount of trace minerals the body
needs is much smaller than the amount of
major minerals needed.
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13. Why do teens need to think
about osteoporosis? Bone mass builds u p during childhood, the
teen years, and young adulthood, so care
taken to consume calcium during early lifecan prevent the disease from developing
later.
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14. Why are sodium, chloride, and
potassium called electrolyte minerals?
They form chemical particles called
electrolytes, which attract fluids. Cells
move electrolytes through cell walls asneeded to balance fluids and keep cells from
collapsing or bursting.
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15. What can help reduce
hypertension? Lowering intake of table salt.
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16. What are some signs of iron-
deficiency anemia? Being tired, weak, short of breath, pale, and
cold.
17 O t h d i t th i t th t
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17. One teen chewed on ice to the point that
her friends noticed and commented on the
frequency. What might be wrong?
She might have pica, an unusual appetite for
ice, clay, or other nonfood items, indicatingan iron deficiency.
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18. Why is fluoride needed in the
diet? To prevent tooth decay and strengthen
bones.
19 What do you think about the trend to
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19. What do you think about the trend to
fortify many food products with vitamins
and minerals?
Might help some people, but also has the
potential to cause toxic excesses
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How does your diet rate?
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Balanced Diet = Good Health
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WASSALAM