Calcium

• Approx 99% of the body's calcium is in the bones and teeth, and the remaining 1% is in the blood
• Sources:

  • Milk
  • Cheese
  • Yoghurt
  • Leafy green veg
  • Sesame seeds
  • Sardines
• Biological functions:

  • Aids formation of strong bones and teeth
  • Assists blood clotting
  • Aids normal muscle contraction
• Deficiency:

  • Increase risk of bone diseases such as osteoporosis, osteomalacia and rickets
  • Slow blood clotting, can lead to haemorrhage
  • Muscles fail to relax resulting in spasms, cramps and convulsions
• Factors that assist calcium absorption:

  • Vitamin D produces calcium binding proteins
  • Hormone parathormone controls level of calcium in blood
  • Hormone oestrogen
  • Phosphorus + calcium = calcium phosphate, easily absorbed
  • Acid high environment, e.g vitamin C
• Factors that hinder calcium absorption:

  • Tannins in tea and coffee
  • Excess dietary fibre and fats
  • Sulfate, caused by excess protein being burned
  • Phytic acid in wholegrains
  • Oxalic acid in rhubarb
• RDA:

  • Children/ adults: 800mg
  • Teenagers/ pregnancy and lactation: 1200mg
• What are the properties and sources of minerals?


  • Required for various bodily functions
  • Two main types: macro minerals and trace minerals
• What are the classifications of minerals?

  Minerals are classified into macro minerals and trace minerals.
• What are some examples of macro minerals?


  Examples include calcium, phosphorus, potassium, and sodium.
• What are some examples of trace minerals?


  Examples include iron, zinc, iodine, and fluorine.
• What are the sources and RDA/RI of calcium?


  Sources include dairy products, leafy greens, and fortified foods; RDA is 1000 mg for adults.
• What are the functions of calcium?

  Calcium is essential for bone health, muscle function, and nerve signaling.
• What factors assist calcium absorption?

  • Vitamin D
  • Parathormone
  • Oestrogen
  • Phosphorus
  • Acid environment (vitamin C foods)
• What factors hinder calcium absorption?

  • Tannins (tea/coffee)
  • Excess dietary fibre
  • Excess fat
  • Sulfate
  • Phytic acid
  • Oxalic acid