Vitamin mineral requirements human nutrition pdf

Pregnant women also should not meet their increased need for protein by the intake of certain types of fish, such as shark, swordfish, mackerel, and tilefish, which often contain high levels of methylmercury, a potent human neurotoxin that readily crosses the placenta. Vegetable protein sources, aside from meeting protein needs, can help meet the increased needs for folate, potassium, and magnesium and provide fiber, which can help reduce the constipation that is a common complaint during pregnancy.

Pregnant women also require increased amounts of calcium, phosphorus, magnesium, iron, zinc, potassium, selenium, copper, chromium, manganese, and molybdenum.

Requirements for macronutrients and micronutrients are higher on a per-kilogram basis during infancy and childhood than at any other developmental stage. These needs are influenced by the rapid cell division occurring during growth, which requires protein, energy, and nutrients involved in DNA synthesis and metabolism of protein, calories, and fat.

Increased needs for these nutrients are reflected in DRIs for these age groups, some of which are briefly discussed below. Energy needs remain high through the early years.

Energy requirements decline thereafter and are based on weight, height, and physical activity. As an energy source, breast milk offers significant advantages over manufactured formula.

Breastfeeding is associated with reduced risk for obesity, allergies, hypertension, and type 1 diabetes; improved cognitive development; and decreased incidence and severity of infections. The American Academy of Pediatrics recommends exclusive breastfeeding for the first 6 months of life, followed by continued breastfeeding as complementary foods are introduced. Breastfeeding may continue for 1 year or longer. Children aged 1—3 years have an RDA of 1.

Total water requirements from beverages and foods are also higher in infants and children than for adults. Children have larger body surface area per unit of body weight and a reduced capacity for sweating when compared with adults, and therefore are at greater risk of morbidity and mortality from dehydration. Essential fatty acids. Requirements for fatty acids on a per-kilogram basis are higher in infants than adults see below.

Through desaturation and elongation, linolenic and alpha-linolenic acids are converted to long-chain fatty acids arachidonic and docosahexanoic acids that play key roles in the central nervous system. Since both saturated fats and trans fatty acids inhibit these pathways, infants and children should not ingest foods that contain a predominance of these fats.

The Institute of Medicine recommends higher intakes of protein and energy in the adolescent population for growth. For most micronutrients, recommendations are the same as for adults. Exceptions are made for certain minerals needed for bone growth e. Evidence is clearer that bone calcium accretion increases as a result of exercise rather than from increases in calcium intake. Micronutrient needs in adults 19 to 50 years of age differ slightly according to gender.

Menstruating females require more iron, compared with males of similar age. Due to reductions in lean body mass, metabolic rate, and physical activity, elderly persons require less energy than younger individuals need. Some DRIs for elderly persons differ from those of younger adults. Some elderly persons have difficulty getting adequate nutrition because of age- or disease-related impairments in chewing, swallowing, digesting, and absorbing nutrients.

For example, a study in elderly long-term-care residents demonstrated frequent deficiency in selenium, a mineral important for immune function. The role of vitamin B6 in immunity also presents a rationale for higher recommended intakes for elderly persons. Consequently, the Institute of Medicine recommends that all adults over age 50 get the majority of their vitamin B12 from a supplement or fortified foods.

Note that intakes well above the RDA may be required in older adults to maintain vitamin B12 status. The recommendations in this vitamins chart are based largely on guidelines from the Institute of Medicine. Recommended amounts of different types of vitamins may be expressed in milligrams mg , micrograms mcg , or international units IU , depending on the nutrient.

Unless specified, values represent those for adults ages 19 and older. As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles. No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.

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Sign me up. Beta carotene can easily be converted to vitamin A as needed. Essential for vision Lycopene may lower prostate cancer risk. Keeps tissues and skin healthy. Plays an important role in bone growth and in the immune system. Diets rich in the carotenoids alpha carotene and lycopene seem to lower lung cancer risk. Carotenoids act as antioxidants. Foods rich in the carotenoids lutein and zeaxanthin may protect against cataracts.

Sources of retinoids: beef liver, eggs, shrimp, fish, fortified milk, butter, cheddar cheese, Swiss cheese Sources of beta carotene: sweet potatoes, carrots, pumpkins, squash, spinach, mangoes, turnip greens. Many people get too much preformed vitamin A from food and supplements. Large amounts of supplemental vitamin A but not beta carotene can be harmful to bones. Helps convert food into energy. Needed for healthy skin, hair, muscles, and brain and is critical for nerve function.

Pork chops, brown rice, ham, soymilk, watermelons, acorn squash. Most nutritious foods have some thiamin. Yes, as stated above the chapters were reasonable, not overwhelming the reader with enormous text. I liked the length of each section. I do wish more sub headings would have been bolded or separated out to highlight important areas. For example, when teaching students about vitamins you will start with Vitamin D, functions list them out either bullet or paragraph then new bold heading, excess and deficiency states, etc.

The textbook ran all this info into small paragraphs. For a student reading the text they may have trouble identifying the important areas to focus on and what is background information. Some of the text is organized well while the other parts were fragmented. For example, it is easier to teach about the functions of sodium, deficiency and excess states, food sources, and chronic disease risk all in one place. Sodium using sodium only as 1 example came up in multiple areas of the text. Chronic disease sections can highlight risks and prevention strategies again but all the fragmentation could make it hard for students to synthesize and remember the information.

It would be easy to get lost in the material with this type of organization. The interface of the text works fine. I feel confident most students would find the text easy to navigate. The text is written for Hawaii. Pictures and most examples were related to the Hawaian population.

It is the best OER nutrition book that I have seen so far. Finding good OER nutrition text is a huge challenge. Nutritional assessment needs to be included.

I would also encourage a section about reading nutritional research. I would have also like to see more in depth information presented in the life stages section. This is such an important area, especially learning about how to promote healthy eating behaviors accross the life span. This book provides an accessible, introductory discussion of traditional topics in human nutrition. There is a table of contents; however, there is no comprehensive index of glossary.

The content of the book is generally accurate and the citation of recent research is helpful. Also, the discussion of "The Atom" in chapter 8 erroneously states about nutrient energy sources: "The energy released by breaking those bonds is used to form molecules of adenosine triphosphate ATP.

Energy is released because of the overall energy change during the metabolic reactions, not because the bonds are broken per se. The overall content of the text is up-to-date and relevant. The chapters were very modular, short sections, each with a descriptive subheading. One improvement would be to number the submodules within each chapter. This would improve the ease with which an instructor could assign reading. The book follows a clear organization. Each topic is introduced an built up carefully from the basics.

However, in my courses I usually cover most of the topics presented in Chapter 12 and 18 earlier in the course, before discussion of the specific nutrients. The on-line version of the book is far superior to using the down-loaded pdf. The pdf is difficult to navigate.

For example, the table of contents does not contain active links, so one must scroll through to reach the desired page. No insensitivity or offensiveness in the text was detected.

One note is that particular, specific Hawaiian cultural examples is used throughout the text. I found this book to be at just the level I am looking for for my non-majors course and I look forward to using it for my course this coming year! This textbook does an excellent job of covering the major nutritional topics that you would consider for an undergraduate course.

I would have liked for some figures to go into more detail, but overall it is very well done. The textbook was definitely unbiased and uses accurate, concise wording in explaining topics. I did not notice any errors in regards to misspelled words, but some of the figures could be more clear.

The content is up-to-date and is easily modifiable which is important since guidelines and recommendations are updated often. I've reviewed many textbooks to use for my course and this text has the most straightforward approach that I've come across for an undergraduate nutrition course.

This is a feature that I believe students will appreciate and will assist in their understanding of the material. The textbook is consistent with it's flow of content. I would suggest moving chapter 12 on Nutrition Applications and making it chapter 2. The content is arranged in a logical order, however, I would suggest moving chapter 12 on Nutrition Applications and making it chapter 2 - this is my major change to recommend. After reviewing many textbooks to start utilizing in my Principles of Nutrition and Human Development course, this is the text that I will start utilizing this fall.

I believe the authors done an excellent job at organizing this text and I believe that students will appreciate this resource. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

She teaches a number of courses in nutrition both face to face and online. Alan Titchenal received a PhD in nutrition from the University of California at Davis with emphasis on exercise physiology and physiological chemistry. She is a Registered Dietitian in private practice specializing in eating disorders and emotional over-eating.

She enjoys interacting with students and is passionate about helping people have a healthy relationship with food and their bodies. Content Accuracy rating: 5 The content in this text appears to be accurate, and I feel good about directing my students to this resource for information.

Clarity rating: 5 The text is written clearly. Consistency rating: 5 The text is consistent in the language and framework it uses. Modularity rating: 5 The text is broken up into manageable sized chunks of material. Interface rating: 5 The interface is good and easy to navigate through using the contents tab and search tool. Grammatical Errors rating: 5 The text is grammatically well written without errors. Cultural Relevance rating: 3 The text is written by and for University of Hawaii students, with foods discussed and images provided being most relevant to a Hawaiian population.

Comments This is a great resource for most basic nutrition classes, with a depth and breadth of information that provides students with most of the information they need. Content Accuracy rating: 4 This text contains fat-phobic messaging, I am seeking a size neutral-approach to food science and eating for my students.

Clarity rating: 5 The text is perfectly clear, yet the images leave a non-Pacific reader wondering what the practical applications can be. Consistency rating: 5 The text is internally consistent in terms of terminology and framework. Modularity rating: 5 I have no criticisms of the modularity. Interface rating: 5 The interface is a pleasure to navigate.

Grammatical Errors rating: 5 No grammatical errors were detected. Cultural Relevance rating: 3 Working with mostly first-generation students an at urban Midwest university, I am not sure how they would perceive the island feel of this text. Comments I really wanted to fall in love with this book as it seems very inviting. Content Accuracy rating: 5 The material that makes up Chapters appears to be accurate and aligns with content in other nutritional resources.

Clarity rating: 5 The textbook material in each chapter is easy to understand, and the language is basic for an introductory nutrition course. Consistency rating: 5 The terminology and basic information that makes up each of the chapters appears to be consistent with the contents that typically is included in other introductory nutrition textbooks.

Modularity rating: 5 Each chapter divides the textbook into segments. Interface rating: 5 Readers can easily navigate through the textbook and chapters because of the consistency of components from one chapter to another; readers can easily locate chapter components.

Grammatical Errors rating: 5 Correct grammar is apparent throughout the textbook. Cultural Relevance rating: 5 The textbook demonstrates a respectful tone throughout. Comments Wonderful textbook! Content Accuracy rating: 4 The text provides unbiased information that is cited throughout using peer-reviewed references.

Clarity rating: 5 The text was written in a clear and concise manner making it easy to read and appropriate for an introductory course. Consistency rating: 5 The chapter organization was consistent throughout the textbook. Modularity rating: 5 The text is divided into chapters and then subsections which are clearly defined and easy to follow.

Interface rating: 4 The text had a table of contents making it easy to navigate to specific chapters and subsections. Grammatical Errors rating: 5 The text is well written. I did not notice any grammatical errors. Cultural Relevance rating: 4 The text was not culturally insensitive or offensive. Comments Overall, I thought this text book did a good job providing key information covered in an introductory nutrition course. Content Accuracy rating: 5 The accuracy seemed high.

Clarity rating: 5 I found the book to be very easy to understand. Consistency rating: 5 The structure is very consistent and easy to understand. Modularity rating: 5 Each section is easy to understand. Each chapter is organized in the same fashion. Interface rating: 5 My only suggestion is to allow the contents outline to be visible no matter how far the reader scrolls down.

Grammatical Errors rating: 5 I did not find grammatical errors. Cultural Relevance rating: 5 I did not notice any offensive examples. Comments I found it to be an excellent textbook. Content Accuracy rating: 4 The text is unbiased, even when addressing hot topics, and mostly free of errors. Consistency rating: 4 Learning Objectives are in a colored box at the beginning of each chapter. Modularity rating: 5 There is minimal self-referential text, so it would be relatively easy to reorganize different chapters.

Cultural Relevance rating: 5 It is not culturally insensitive in any way; in fact, I found it very culturally relevant to the audience in which it is geared. Comments I really like this textbook for a course on basic nutrition. Content Accuracy rating: 4 The content provided in this text is accurate.

I did not see any errors or biases. Clarity rating: 5 The text is clearly written and provides description of nutrition terms for the reader as appropriate.

Modularity rating: 5 This text is well developed as the materials are broken into chapter and smaller reading sections within the chapter. Topics from this paper. Minerals Food. Citation Type. Has PDF. Publication Type. More Filters. Assessment of antioxidants in foods and biological samples: a short critique. International journal of food sciences and nutrition. Vitamin D in adolescence: evidence-based dietary requirements and implications for public health policy.

Proceedings of the Nutrition Society. Application of nutrient essentiality criteria to dietary carbohydrates. Nutrition Research Reviews.

The adverse effects of an excessive folic acid intake.