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Questions and Answers
A patient presents with symptoms of impaired collagen formation and microcytic anemia. Which combination of micronutrient deficiencies is MOST likely?
A patient presents with symptoms of impaired collagen formation and microcytic anemia. Which combination of micronutrient deficiencies is MOST likely?
- Iron and Zinc
- Copper and Iron (correct)
- Selenium and Fluoride
- Iodine and Chromium
A strict vegan diet, lacking fortified foods and sunlight exposure, increases the risk of deficiency in which combination of vitamins?
A strict vegan diet, lacking fortified foods and sunlight exposure, increases the risk of deficiency in which combination of vitamins?
- Vitamin A and Vitamin C
- Vitamin B12 and Vitamin D (correct)
- Vitamin B12 and Vitamin E
- Vitamin D and Vitamin K
A patient with a history of recurrent infections and impaired night vision might be deficient in which of the following nutrients?
A patient with a history of recurrent infections and impaired night vision might be deficient in which of the following nutrients?
- Vitamin K and Calcium
- Vitamin C and Vitamin D
- Vitamin E and Selenium
- Vitamin A and Zinc (correct)
Elderly patients with osteoporosis are often prescribed Vitamin D and Calcium supplements. What is the PRIMARY reason for prescribing these nutrients together?
Elderly patients with osteoporosis are often prescribed Vitamin D and Calcium supplements. What is the PRIMARY reason for prescribing these nutrients together?
Which of the following scenarios would MOST likely lead to a combined deficiency of iodine and iron?
Which of the following scenarios would MOST likely lead to a combined deficiency of iodine and iron?
In Phenylketonuria (PKU), the inability to convert phenylalanine to tyrosine results in tyrosine becoming:
In Phenylketonuria (PKU), the inability to convert phenylalanine to tyrosine results in tyrosine becoming:
Which statement accurately differentiates between saturated and unsaturated fatty acids regarding their state at room temperature and primary sources?
Which statement accurately differentiates between saturated and unsaturated fatty acids regarding their state at room temperature and primary sources?
How does the turnover rate of digestive cells (every 1-3 days) directly support the function of the digestive system?
How does the turnover rate of digestive cells (every 1-3 days) directly support the function of the digestive system?
What is the primary role of gastric juices, including hydrochloric acid, within the stomach?
What is the primary role of gastric juices, including hydrochloric acid, within the stomach?
How does the mechanical action of the stomach contribute to the overall digestive process?
How does the mechanical action of the stomach contribute to the overall digestive process?
How do phospholipids contribute to the structure of cell membranes?
How do phospholipids contribute to the structure of cell membranes?
What is the role of bicarbonate secreted into the small intestine during digestion?
What is the role of bicarbonate secreted into the small intestine during digestion?
What is the primary distinction between omega-3 (linolenic acid) and omega-6 (linoleic acid) fatty acids?
What is the primary distinction between omega-3 (linolenic acid) and omega-6 (linoleic acid) fatty acids?
How does saliva initiate the process of chemical digestion in the mouth?
How does saliva initiate the process of chemical digestion in the mouth?
What are the key characteristics that define sterols, and how do they differ from triglycerides and phospholipids?
What are the key characteristics that define sterols, and how do they differ from triglycerides and phospholipids?
Which statement accurately describes the role of conditionally essential amino acids?
Which statement accurately describes the role of conditionally essential amino acids?
How does refining a whole grain affect its nutritional composition?
How does refining a whole grain affect its nutritional composition?
Why are linoleic and linolenic acids classified as essential fatty acids (EFAs)?
Why are linoleic and linolenic acids classified as essential fatty acids (EFAs)?
Considering the daily recommended intake, what is the approximate ratio of linoleic acid to linolenic acid for young women?
Considering the daily recommended intake, what is the approximate ratio of linoleic acid to linolenic acid for young women?
How does the consumption of whole grains, as opposed to refined grains, contribute to overall health?
How does the consumption of whole grains, as opposed to refined grains, contribute to overall health?
What distinguishes monosaccharides from polysaccharides in terms of their chemical structure and impact on blood sugar levels?
What distinguishes monosaccharides from polysaccharides in terms of their chemical structure and impact on blood sugar levels?
Which component of the wheat kernel is most directly associated with the ability of the seed to sprout and grow into a new plant?
Which component of the wheat kernel is most directly associated with the ability of the seed to sprout and grow into a new plant?
How do soluble and insoluble fibers differ in their physiological effects within the digestive system?
How do soluble and insoluble fibers differ in their physiological effects within the digestive system?
The mnemonic 'PVT TIM HaLL' assists in remembering essential amino acids. What implication does this have for nutritional planning?
The mnemonic 'PVT TIM HaLL' assists in remembering essential amino acids. What implication does this have for nutritional planning?
In the context of dietary sugars, how does the term 'sugar' create ambiguity, and why is this significant for public health?
In the context of dietary sugars, how does the term 'sugar' create ambiguity, and why is this significant for public health?
An individual weighing 150 pounds requires a protein intake within the range of 0.8-2g/kg. What is the approximate range of protein, in grams, this individual should consume daily?
An individual weighing 150 pounds requires a protein intake within the range of 0.8-2g/kg. What is the approximate range of protein, in grams, this individual should consume daily?
A diet provides 2000 calories with the following macronutrient breakdown: 250 grams of carbohydrate, 75 grams of protein, and 83 grams of fat. Evaluate whether this macronutrient profile aligns with the Acceptable Macronutrient Distribution Ranges (AMDR).
A diet provides 2000 calories with the following macronutrient breakdown: 250 grams of carbohydrate, 75 grams of protein, and 83 grams of fat. Evaluate whether this macronutrient profile aligns with the Acceptable Macronutrient Distribution Ranges (AMDR).
If an individual consumes a diet providing 2200 calories, what is the maximum amount of calories, based on recommendations, that should come from added sugars?
If an individual consumes a diet providing 2200 calories, what is the maximum amount of calories, based on recommendations, that should come from added sugars?
Which of the following scenarios represents the most appropriate dietary modification strategy, in line with dietary recommendations?
Which of the following scenarios represents the most appropriate dietary modification strategy, in line with dietary recommendations?
A food item is analyzed and found to contain phytochemicals. What implications does this finding have for the food's nutritional profile?
A food item is analyzed and found to contain phytochemicals. What implications does this finding have for the food's nutritional profile?
An individual meticulously tracks their food intake and notices that, despite meeting their macronutrient needs and caloric requirements, they still experience digestive discomfort. How might the functions beyond nutrient provision of this food be relevant?
An individual meticulously tracks their food intake and notices that, despite meeting their macronutrient needs and caloric requirements, they still experience digestive discomfort. How might the functions beyond nutrient provision of this food be relevant?
A nutrition expert is advising a client on their dietary choices, emphasizing adherence to the DRI for protein. Which approach best reflects how the expert integrates individual factors into their recommendation?
A nutrition expert is advising a client on their dietary choices, emphasizing adherence to the DRI for protein. Which approach best reflects how the expert integrates individual factors into their recommendation?
In a scenario where an individual's diet consistently exceeds the recommended upper limit for saturated fat intake, what compensatory strategies would be most appropriate?
In a scenario where an individual's diet consistently exceeds the recommended upper limit for saturated fat intake, what compensatory strategies would be most appropriate?
Which of the following correctly describes the role of bile in nutrient absorption?
Which of the following correctly describes the role of bile in nutrient absorption?
How do chylomicrons facilitate fat absorption in the small intestine?
How do chylomicrons facilitate fat absorption in the small intestine?
Which of the following statements accurately contrasts water-soluble and fat-soluble vitamins?
Which of the following statements accurately contrasts water-soluble and fat-soluble vitamins?
How does the large intestine contribute to overall nutrient processing and waste elimination?
How does the large intestine contribute to overall nutrient processing and waste elimination?
How does the presence of villi and microvilli affect nutrient absorption in the small intestine, and what cellular mechanisms are involved?
How does the presence of villi and microvilli affect nutrient absorption in the small intestine, and what cellular mechanisms are involved?
What is the significance of the ileocecal valve in the digestive process?
What is the significance of the ileocecal valve in the digestive process?
A patient presents with symptoms of impaired fat digestion. Which of the following deficiencies would most likely contribute to this condition?
A patient presents with symptoms of impaired fat digestion. Which of the following deficiencies would most likely contribute to this condition?
A patient has been advised to increase their intake of trace minerals. Which of the following combinations represents trace minerals?
A patient has been advised to increase their intake of trace minerals. Which of the following combinations represents trace minerals?
Considering the chemical conversions that occur in the liver, which of the following represents a key role of the liver in nutrient metabolism?
Considering the chemical conversions that occur in the liver, which of the following represents a key role of the liver in nutrient metabolism?
Which sequence accurately represents movement through the human digestive system?
Which sequence accurately represents movement through the human digestive system?
Flashcards
Functions of Food
Functions of Food
Fuel, building blocks, regulation, and enjoyment.
Six Classes of Nutrients
Six Classes of Nutrients
Carbohydrates, fats, proteins, vitamins, minerals, and water.
Carbohydrate AMDR
Carbohydrate AMDR
45-65% of daily calories.
Fat AMDR
Fat AMDR
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Protein DRI
Protein DRI
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Protein AMDR
Protein AMDR
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Added Sugar Recommendation
Added Sugar Recommendation
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Trans Fat Recommendation
Trans Fat Recommendation
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What are PUFAs?
What are PUFAs?
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What is Linoleic Acid?
What is Linoleic Acid?
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What is a Whole Grain?
What is a Whole Grain?
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What is the Germ?
What is the Germ?
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What is the Endosperm?
What is the Endosperm?
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What is the Bran?
What is the Bran?
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What are Monosaccharides/Disaccharides?
What are Monosaccharides/Disaccharides?
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What are Essential Amino Acids?
What are Essential Amino Acids?
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What are Nonessential Amino Acids?
What are Nonessential Amino Acids?
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What are Conditionally Essential Amino Acids?
What are Conditionally Essential Amino Acids?
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Vitamin C (Ascorbic Acid)
Vitamin C (Ascorbic Acid)
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Vitamin A (Retinol)
Vitamin A (Retinol)
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Calcium
Calcium
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Iodine
Iodine
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Copper
Copper
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Phenylketonuria (PKU)
Phenylketonuria (PKU)
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Triglycerides
Triglycerides
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Phospholipids
Phospholipids
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Sterols
Sterols
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Saturated Fats
Saturated Fats
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Unsaturated Fats
Unsaturated Fats
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Essential Fatty Acids
Essential Fatty Acids
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Salivary Amylase
Salivary Amylase
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Salivary Lipase
Salivary Lipase
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Chyme
Chyme
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Pancreatic Juices
Pancreatic Juices
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Villi and Microvilli
Villi and Microvilli
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Ileocecal Valve
Ileocecal Valve
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Large Intestine
Large Intestine
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Bile
Bile
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Chylomicrons
Chylomicrons
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Water-Soluble Vitamins
Water-Soluble Vitamins
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Fat-Soluble Vitamins
Fat-Soluble Vitamins
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Minerals (Macrominerals)
Minerals (Macrominerals)
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Trace Minerals (Microminerals)
Trace Minerals (Microminerals)
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Study Notes
- EPHE 155 is an introduction to nutrition, covering concepts and controversies
- The midterm review is for the University of Victoria, School of Exercise Science, Physical and Health Education
Exam Essentials
- Bring a calculator, paper for notes, and a pencil or pen
Midterm Format
- The midterm includes multiple choice and matching questions
- There are 65 multiple choice questions, each worth one point
- Matching includes three groupings, each worth 5 points
- Select the best match for each item, ensuring each item has one match
- It is an online, open book exam
- The standard time is 80 minutes
- Answers auto-submit at the time limit, but also can click submit when done
- The midterm is worth 80 points, contributing 25% of the final mark
Calculations to Know
- Converting pounds to kilograms
- Calculating Calories from each Macronutrient category
- Calculating a Protein DRI from a body weight
Exam Day Questions
- Post questions on the Discussion Board (public) during the class time exam window
- The discussion board will be monitored during class time
Functions of Food
- Provides nutrients, of which there are 6 categories
- Supplies non-nutrients like phytochemicals
- Provides physical and emotional satisfaction
- Stimulates the digestive tract
- Creates hormonal responses
Six Classes of Nutrients
- Nutrients containing carbon are organic
- The six classes of nutrients include:
- Water
- Carbohydrate
- Fat
- Protein
- Vitamins
- Minerals
Elements in the Six Classes of Nutrients
- Water includes oxygen and hydrogen
- Carbohydrate includes carbon, oxygen, and hydrogen
- Fat includes carbon, oxygen, and hydrogen
- Protein includes carbon, oxygen, hydrogen, and nitrogen
- Vitamins include carbon, oxygen, hydrogen, and possibly nitrogen
- Minerals include minerals
- All B vitamins contain nitrogen
- Amine means nitrogen
- Protein and some vitamins contain the mineral sulphur
- Vitamin B12 contains the mineral cobalt
DRI on the Macronutrients
Carbohydrate
- AMDR is 45-65% of calories
- DRI is 130g minimum, with a working target of 5-12g/kg
- Fibre recommendations:
- Women age 19-50: 25g
- Women age 51+: 21g
- Men age 19-50: 38g
- Men age 51+: 30g
- WHO: 25g
- Consume less than 10% of daily calories from added sugar
- Added sugars are those added during food processing
Fat
- AMDR is 20-35% of calories
- Saturated Fat DRI is less than 10% of Calories
- Trans Fat intake:
- WHO: less than 1% of total calories
- DRI advises keeping saturated fat, trans fat, and cholesterol consumption as low as possible
- Replace saturated fats with monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) where possible
- PUFA recommendations: EPA's
- Linoleic Acid (5-10% of total Calories)
- Young men: 17g per day
- Young women: 12g per day
- Linolenic Acid (0.6-1.2% of total Calories)
- Men : 1.6g per day
- Women: 1.2g per day
- Linoleic Acid (5-10% of total Calories)
Protein
- DRI is 0.8g/kg, working target use is 0.8-2g/kg
- AMDR is 10-35% as percentage of calories
The Stages of Behaviour Change
- Precontemplation includes not considering change, having no intention of changing, and seeing no problems with current behaviour
- Actions for precontemplation include raising awareness of the risks of current behaviors, collect information about health effects and benefits of change
- Contemplation includes admitting that change may be needed/ weighing pros and cons of changing
- Actions for contemplation include committing to making and setting a date to start
- Preparation includes preparing to change a specific behaviour, taking initial steps and setting some goals
- Actions include creating an action plan and spelling out steps, setting small goals, and telling people the plan
- Action includes committing time and energy to make and following a plan for a specific behaviour change
- Actions for the action phase include performing the new behaviour, managing emotional and pysical reactions to the change
- Maintenance includes striving to integrate the new behaviour into daily life
- Actions for maintenance include persevering through lapses and helping others achieve their own goals
- Adoption/Moving On includes former behaviour is gone, and the new behaviour is routine
- The former behaviour is gone, and the new behaviour is routine
Whole Grains
- Whole Grain is the whole kernel/seed minus the husk
- Refined is the process of removing the course parts of grain
- The kernel/whole grain includes:
- The Germ, nutrient rich, can germinate into new plant, vitamin and minerals
- The Endosperm, contains starch and protein
- The Bran, a protective fibrous coating (comparable to the shell of a nut)
- The Husk is inedible
- The Kernel is the part of the plant that can eventually become flour
- When wheat flour is refined, only the edosperm is left (husk, brands and germ are removed)
Simple Sugars
- Monosaccharides include fructose, and glucose, galactose
- A milk is a source of galactose.
- Disaccharides include:
- Sucrose (fructose-glucose)
- Maltose (glucose-glucose)
- Lactose (glucose-galactose)
- Table sugar is sucrose
- The words sugar means table sugar, or glucose (in the body)
- Sugars can be naturally occurring, or added during food processing
Complex Carbohydrates
- Glucose units are linked in long, occasionally branced chains to make starch
- Human digestive enzymes can digest these bonds, retrieving glucose
- Real glucose units are so itty that you can't see them, even with the hgihest-power light microscope
- Glycogen resembles starch in that the bonds between its glucose units can be broken by human enymes, but the chains of glycogen are more highly branched
- The bonds that link glucose unites together in cellulose are different from the binds in starch of glycogen
- Human enzymes cannot digest cellulose
Characteristics, Sources, and Health Effects of Fibres
- Fibres are classified as viscous/nonviscous and soluble/insoluble,
- The more viscous, the more fermentable
Viscous, soluble, more fermentable
- Gums
- Pectins
- Psyllium
- Some hemocelluloses
- Food sources include barley, oats, oat bran, rye, fruits (apples, citrus), legumes
- Actions in the body include lowered blood cholesterol, slow glucose absorption and transit of food, holding moisture in stools, and yielding small fatlike moleculues that the colon can use for energy
- Lower risk of heart disease
- Risks include diabetes, may help with weight managment
Nonviscous, insoluble, less fermentable
- Cellulose
- Lignin
- Resistant starch
- Many hemicelluloses
- Inulin (fructose polymers)
- Food sources include brown rice, fruit, legumes, seeds, vegetables, or added to pastas
- Action include increased fecral weight and speed, provide bulk and feelings of fullness, a plant-based source of dietary fibre
- Alleviate constipation and lower the risk of diverticulosis, may help with weight managment, and may be beneficial as a prebiotic
Protein Structure
- Structure of protein includes an amino acid made up of:
- An amine group
- An acid group
- A side chain
- Proteins are assembled by different amino acids joining together
The 20 Amino Acids
- Essential (indispensable) AA cannot be synthesized by the body at all or not enough to meet physiological needs.
- Nonessential AA is an amino acid that the body can synthesize enough to meet its needs
- Conditionally Essential AA is a nonessential AA that become essential under certain circumstances
Protein Functions
- Proteins help maintain acid-base balance by acting as buffers
- Antibodies - form the immune system molecules to fight against disease
- Provides the netting on which blood clots are built
- Provide fuel for the body's energy needs
- Facilitate needed chemical reactions
- Proteins help maintain the water and mineral composition of various body fluids
- Form integral parts of most body tissues, building material for growth and repair of tissues
- Regulate body processes
- Help transport needed subsances
- Some proteins help with vision
Types of Lipids
- Triglycerides are the major form of lipids found in the body and food
- Phospholipids make up cell membranes
- Sterols are compounds like cholesterol, the steroid hormones and Vitamin D
Fats
- The more carbon atoms in a fatty acid, the longer it is.
- The more hydrogen atoms attached to those carbons, the more saturated the fatty is.
- Omega 3 (linolenic acid) and 6 (linoleic acid) are PUFA and are essential fatty acids
- Saturated fat tend to be solid and from animals (plus coconut).
- Unsaturated tend to be liquid and from plant-sourced food and fish
Fatty Acid Composition
- Animal fats and tropical oils are mostly saturated fatty acids
- Some vegetable oils (olive, canola) are rich in monounsaturated fatty acids.
- Many vegetable oils are high in omega-6 polyunsaturated fatty acids
- Few oils provide omega-3 oils
Digestion Cells
- Digestive cells turn over every 1-3 days
Mouth
- Site of digestion (mechanical and chemical) begins here where food is for 1-2min
- Teeth break food up and mix with saliva, Salivary Amylase begins carbohydrates digestion
- Salivary Lipase begins fatdigestion
Stomach
- Food enters via the esophageal and exits via the pyloric valve/sphincter
- Protein digestion occurs here
- Gastric juices, such as water, pepsin, and hydrochloric acid exist
- The resulting fluid from stomach work is called Chyme
- Food is here for 1-2 hours and ph is about 2.0
- Small amount of alcohol can be absorbed here
- Food is here for 1-2 hours
Small Intestine
- The beginning is called the duodenum, major site of nutrient absorption
- Peristalsis moves food
- It has villi and microvilli which increase the surface area or absorption
- "Food” (aka. Chyme.) is here 7-8 hours
- Bicarbonate and enzymes come from the pancreas and pancreatic juices, bicarb help neturalize stomach acid.
- Bile comes from the liver and emulsifies fat
- Enzymes breakdown other things such as disaccharides
- Chylomicrons form to allow fat absorption
Large Intestine
- Also called the Colon
- Passes waste and some water to the rectum for storage and then elimination
- Reabsorbs water and minerals
- Waste is called feces and is here for 12 to 14 hours
Liver
- The liver is a site of key nutrient (chemical) conversions
Vitamins
- Essential nutrients needed in small amounts
- Facilitate energy release from macronutrients and other processes
- Classified as either water-soluble or fat-soluble
Water-soluble vitamins
- Includes Vitamin C and all the B vitamins
- Cooking and washing can leach them out
- Absorbed easily at the small intestine and not extensively stored
- Less likely to reach toxic levels
Fat-soluble vitamins
- Includes Vitamins A, D, E, and K
- Dissolve in lipids, requires bile for absorption, and are stored in tissue
- They can be toxic in excess
- If the intake is low, people can rely on stores
Minerals
- There are major minerals and trace minerals
Major Minerals
- Calcium
- Phosphorus
- Magnesium
- Sodium
- Potassium
- Chloride
- Sulphate
Trace minerals (Microminerals)
- Iodine
- Iron
- Zinc
- Selenium
- Fluoride
- Chromium
- Copper
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Description
Assessing micronutrient deficiencies through patient symptoms and dietary factors. Includes identifying deficiencies, such as impaired collagen formation, anemia, and the impact of vegan diets, along with understanding the roles of vitamins and minerals in conditions like osteoporosis and PKU.