2. Objectives
• Identify the essential minerals for human
nutrition
• Identify the function of each mineral in
human nutrition.
• Identify the significant sources for each
mineral.
3. Minerals in Human Nutrition
• When we list a
mineral as a required
nutrient it is the pure
element rather than an
organic compound like
we discussed in the
vitamin unit.
4. Characteristics of the Minerals
• It is the element that is essential rather than
an organic compound as we examined in
the vitamin unit.
• Minerals perform vital functions
– Enzymes
– Body compounds
– Electrolytes
– Growth and development
5. • Deficiency symptoms develop when
minerals are not available in the diet.
• They are required in very small amounts.
• Quantity of a mineral in the body is
controlled by:
– Amount absorbed
– Amount excreted
– Skin loss
• Greater quantities of minerals in foods of
animal origin.
• Bioavailability
6. • Minerals are classified as macromineral or
major minerals if the requirement is 100 mg
or more.
• Minerals are classified as microminerals or
trace minerals if the requirement is less than
100 mg.
• There is a safe range of intake for the
minerals just like for the vitamins.
• Minerals interact with each other and with
vitamins.
7. What minerals are you aware of
as nutrients and what do you
know about them?
What minerals do you want to learn
more about?
9. Minerals in Human Nutrition
• Nickel
• Vanadium
• Arsenic
• Boron
• Possibly also:
– Lithium
– Silicon
– Tin
– Cadmium
10. Quantity of minerals in an
average 70 kg human
1200
1000
800
600
400
200
0
Calcium
Phosphorus
Sulfur
Potassium
Sodium
Chloride
Magnesium
Iron
Copper
Iodide
Manganese
Grams
11. Percent of body weight for
specific minerals
• Calcium 1.5-2.2
• Phosphorus.8-1.2
• Potassium .35
• Sulfur .25
• Sodium .15
• Chloride .05
• Magnesium.05
• Iron .004
• Manganese .0003
• Copper .00015
• Iodide .00004
12. Mineral Function
• Minerals that are involved in Acid-Base Balance
Acid Base
Chloride Sodium
Sulfur Potassium
Phosphorus Magnesium
Calcium
• Acid Foods Base Foods Neutral Foods
Meats Fruits Milk Fats
Eggs Vegetables Sugar Oils
Cereals Nuts Starch
13. Minerals that become part of our
body compounds
• Iodine
• Iron
• Chlorine
• Copper
• Molybdenum
• Zinc
16. Minerals that are required for
muscle contraction
• Potassium
• Sodium
• Calcium
• Magnesium
17. Minerals that are required for
growth
• Calcium
• Phosphorus
• Magnesium
• Iron
18. Phosphorus
• Functions
– All biological reactions require ATP
– Phospholipid component of cell membranes
– Important in pH regulation
– Essential compounds such as phospholipids
• Sources: protein foods, phytates, additives,
SODA
• Toxicity: An issue with renal patients
19. Phosphorus
• Calcium and
Phosphorus should
appear in the diet in a
ratio of 2:1 for optimal
absorption of calcium.
Since we have a high
soda intake our current
ratio is calcium to
phosphorus of 1:1.6
20. Magnesium
• Function
– Catalyst in biological
reactions where energy
is expended to
facilitate the transfer of
phosphorus
– Create environment for
conduction of nerve
impulses and muscle
contraction
– Over 300 enzyme
reactions.
Sources: green foods, vegetables
legumes, seafood, nuts, cereals.
Deficiency: Possible for clients on
diuretics due to losses.
21. Sulfur
• Found in every cell
• Amino Acids:
cysteine, methionine
• Function:
metabolism, blood
clots, transfer energy,
part of vitamins,
detoxify, collagen
synthesis.
FDA restrictions on
sulfur due to allergies.
22. Iodine
• Minute Amount
required (1 microg/kg)
• 3/4 of iodide in the
body is in the thyroid
• Thyroxin
– Regulator of growth
and development
– Synthesis of protein
– Synthesis of
cholesterol
– Conversion of carotene
Deficiency: Goiter, Cretin
Evaluation of Iodine
Status:
Myxedema
Grave’s Disease
23. Sources of Iodine in the Adult
Diet
60
50
40
30
20
10
0
Dairy
Meat
Beverages
Oils
Potatoes
Miscellaneous
Percent
24. Copper as a Mineral
• Function: (Enzymes)
– Aid iron absorption
– Stimulate synthesis of heme
– Release stored iron
– Synthesis of phospholipids
– Ctochrome oxidase
– Tyrosine to melanin (albinism)
• Deficiency: Menke’s Kinky Hair
Syndrome, microcytic anemia
• Toxicity: Wilson’s Disease
26. Chromium
• Essential Mineral
• Important in carbohydrate and lipid
metabolism
• Important in blood glucose maintenance
• Part of glucose tolerance factor that
enhances insulin action
• Sources: Unrefined food, liver, whole
grains, nuts, cheese
27. Chloride
• Part of HCL in the stomach
• Significant for conduction of nerve
impulses
• Source is table salt
• Clients with prolonged vomiting show
unusual chloride and other electrolyte
levels.
29. Selenium
Selenium is a cofactor for activity of glutathione peroxidase. It
therefore reduces the need for Vitamin E.
Free Radical Harmless
Glutathione Peroxidase Alcohol + water
Radical X
Cell Damage
Vitamin E Neutralizes Free
30. Selenium Content of Food
• Dietary Intake in
Microgram/day
– New York 46
– Iowa 278
– Nebraska 313
– South Dakota 521
• Content of Pork
Muscle in
Microgram/Day
125
800
1140
1700
31. Manganese
• Necessary for normal
skeletal and
connective tissue
development
• Acts as a catalyst or as
part of enzymes
• Estimated requirement
2.5-5 mg.
