Minerals

• Minerals are needed by the body in small amounts and are referred to as micronutrients.
• Some minerals are required in tiny amounts and are referred to as trace elements.
• Calcium is a mineral that is required by the body in small amounts and is a micronutrient.
• One serving of calcium provides various functions for the body.
• Calcium is an essential mineral for bone health and is crucial for the formation of strong bones and teeth.
• Calcium is also involved in muscle contraction, nerve function, and enzyme activity.
• Calcium deficiency can lead to conditions such as osteoporosis, rickets, and hypocalcemia.
• Excessive intake of calcium can lead to health issues such as kidney stones and heart disease.
• Calcium can be obtained from food sources like dairy products, dark leafy greens, and fish.
• Calcium can also be obtained from supplements.
• Calcium supplements can be taken with or without food.
• Calcium supplements can be taken with foods rich in vitamin C to enhance absorption.
• Calcium supplements can be taken with foods rich in iron to enhance absorption.
• Water is involved in the hydrolysis of nutrients during digestion.
• Water provides the minerals calcium and fluoride.
• Water removes waste products from the body through the kidneys as urine.
• Water is a function in food science and nutrition.
• The recommended daily intake of water is 2-3 litres (eight glasses) per day.
• Sodium (salt) is a function in food science and nutrition.
• Sources of water include tap or bottled water, beverages, such as milk, tea, coffee and juices, fruit and vegetable, soups.
• Potassium is a function in food science and nutrition.
• Iodine is a function in food science and nutrition.
• Water regulates body temperature at 37°C.
• Water quenches thirst.
• Zinc is a function in food science and nutrition.
• Water makes up 92% of blood plasma, which helps to transport nutrients, oxygen, carbon dioxide, hormones and enzymes around the body.
• Water prevents constipation, as it makes stools soft and easy to pass.
• Factors assisting/helping iron absorption include eating haem iron sources, eating haem iron and non-haem iron together, Vitamin C, and HCL in the stomach.
• Red blood cells contain haemoglobin, a protein that gives blood its colour.
• Hydrochloric acid (HCL) in the stomach chemically changes non-haem iron to the more easily absorbed haem iron.
• Anaemia occurs when there is a decrease in the number of red blood cells or when the red blood cells don't contain enough haemoglobin.
• The recommended daily allowance (RDA) for iron is 10 mg for children and adult males, 14 mg for adolescents and adult females, and 15 mg for pregnant or lactating women.
• Red blood cells are made in the bone marrow.
• Eating haem iron sources, consuming food high in Vitamin C, and eating non-haem and haem iron together can increase non-haem iron absorption.
• Red blood cells transport oxygen around the body.
• Factors hindering/preventing iron absorption include excess dietary fibre, tannins (tea/coffee), choosing only non-haem sources of iron, phytic acid/phytates, and oxalic acid/oxalates.
• Calcium supplements can be taken with foods rich in zinc to enhance absorption.
• Calcium supplements can be taken with foods rich in magnesium to enhance absorption.
• Calcium supplements can be taken with foods rich in phosphorus to enhance absorption.
• Calcium supplements can be taken with foods rich in vitamin D to enhance absorption.