1. Minerals cannot be synthesized in the body and must be taken in from the outside. 2. Minerals are the only nutrients that can be obtained through natural water. 3. Minerals are extremely unevenly distributed in the body. 4. There are synergistic or antagonistic effects between minerals

1.Global environmental factors 2. Food ingredients and processing factors 3. Human body’s own factors

1. Components that make up bones and teeth 2. Maintain nerve and muscle activity 3. Promote cell information transmission 4. Blood coagulation 5. Regulate the activity of body enzymes 6. Maintain the stability of cell membranes :7.Other functions

absorb

excretion

Severe deficiency can lead to kyphosis, with symptoms such as "0" or "X" shaped legs, rib beads, and chicken breasts. People with insufficient calcium intake are prone to dental caries, which affects the quality of their teeth. Excessive calcium intake may also produce adverse effects, such as hypercalcemia, hypercalciuria, calcification of blood vessels and soft tissues, and an increased relative risk of kidney stones.

1. Dietary survey can determine the objects to be adjusted within a certain period of time The level of dietary calcium consumed. 2. Biochemical indicators: The body has a precise regulatory mechanism to maintain serum calcium homeostasis. Total calcium and ionized calcium concentrations cannot reflect body calcium nutritional status. Although serum alkaline phosphatase can reflect calcium deficiency status, it is not specific. 3. Calcium balance Calcium balance test is often used to evaluate the calcium nutritional status of the human body and determine the human body's calcium requirements accordingly. 4. Measurement of bone quality. Measuring bone quality can directly reflect the long-term calcium nutritional status of the body.

The diet of Chinese residents is mainly based on cereals, and they also consume more vegetables. Due to the oxalic acid, phytic acid and dietary fiber in plant foods, The vitamin content is high, which affects the absorption of calcium.

An important component of bones and teeth 2. Participate in energy metabolism 3. Make up cellular components 4. Make up intracellular second messengers 5. Important components of enzymes 6. Regulate cytokine activity 7. Regulate acid-base balance

Absorption: 70% of dietary phosphorus is absorbed in the small intestine. Phosphorus absorption is divided into active and energy-requiring carriers. There are two mechanisms: absorption and diffusion passive absorption. 2. Excretion: Inorganic phosphate in plasma is mainly excreted from urine through glomerular filtration.

Phosphorus deficiency can develop into hypophosphatemia in severe cases, causing anorexia, anemia, muscle weakness, bone pain, and hunchback. disease and osteomalacia, general weakness, increased susceptibility to infectious diseases, paresthesia, ataxia, mental confusion Chaos or even death. Excessive amounts of phosphorus can also cause hypocalcemia, leading to increased nerve excitability, foot twitching and convulsions.

Dietary phosphorus intake directly affects serum inorganic phosphorus levels. Measuring serum inorganic phosphorus levels is an important way to evaluate phosphorus nutritional status. reasonable indicators.

Phosphorus is widely distributed in various foods, including lean meat, poultry, eggs, fish, nuts, kelp, seaweed, oilseeds, and beans. All are good sources of phosphorus.

1. Activator of multiple enzymes 2. Effect on potassium and calcium ion channels 3. Promote bone growth and neuromuscular excitability 4. Affect gastrointestinal function 5. Regulate hormone effects

30%~50% of the magnesium consumed by the human body is absorbed in the small intestine.

Magnesium deficiency can cause neuromuscular hyperexcitability, common muscle tremors, tetany, hyperreflexia, and ataxia. Clinical symptoms such as delirium, mental confusion, and even convulsions and coma may occur in severe cases. Excess magnesium can easily cause magnesium poisoning.

Green leafy vegetables, barley, black rice, buckwheat, bran, amaranth, mouth, fungus, mushrooms and other foods are rich in vitamin C. Coarse grains and nuts are also rich in magnesium. Meat, starch, and milk foods have moderate magnesium content.

Oxygen transport and tissue respiration in the body 2. Maintain normal hematopoietic function 3. Participate in other important functions

1. Absorption: Iron in food is absorbed mainly in the duodenum and upper jejunum, with less absorption in the rest of the stomach and small intestine. amount of iron. 2. Storage: The body can store and reuse the absorbed iron. 3. Excretion: Normal adult human fecal iron excretion depends on intake, but most of it is unabsorbed iron in food. The iron content in urine is directly affected by dietary iron.

Long-term insufficient dietary iron supply can cause iron deficiency in the body or lead to iron deficiency anemia, which is more common in infants, pregnant women and breast-feeding women. mother. The main target organ damaged by iron excess is the liver, which can cause liver fibrosis and hepatoma.

subtopic

The average absorption rate of iron in mixed meals is 10% to 20%.

1. Components of metalloenzymes or enzyme activators 2. Promote growth and development 3. Promote the body’s immune function 4. Maintain cell membrane structure

Zinc is mainly absorbed in the duodenum and jejunum, and is also partially absorbed in the ileum, with an absorption rate of about 30%.

Zinc deficiency can affect the synthesis of cellular nucleic acid proteins, taste cell renewal, mucosal hyperplasia, parakeratosis, and Phosphatase is reduced, leading to symptoms such as loss of appetite, pica, growth and development arrest, and long-term zinc deficiency in children. Can lead to dwanfism. Excessive zinc can interfere with the absorption and utilization of copper, iron and other trace elements, affecting neutrophils and macrophages Vitality, inhibiting cell killing ability, and damaging rabbit immune function.

Borderline or mild zinc deficiency is often overlooked, mainly because there are no obvious clinical symptoms and there is a lack of sensitivity in epidemiological surveys and clinical diagnosis. Sensory and specific zinc nutritional status evaluation indexes

Sources of zinc are widespread, and shellfish (such as oysters, dried scallops, scallops), red meat and their offal are all good sources of zinc. Good source. Eggs, beans, cereal germs, oats, peanuts, etc. are also rich in zinc. Zinc content in vegetables and fruits lower

1. Antioxidant function 2. Protect cardiovascular and myocardial health 3. Enhance immune function 4. Detoxification effect of toxic heavy metals 5. In addition, it also has growth-promoting and anti-tumor effects.

1. Absorption Selenium is mainly absorbed in the small intestine, and the human body absorbs selenium in food well. 2. Excretion: After metabolism, most of the selenium in the body is excreted in the urine, and a small amount is excreted from the intestines. Most of the selenium excreted in the body is unexcreted. Absorbed selenium.

Selenium deficiency is considered to be an important cause of Kashin-Beck disease, which mainly occurs in adolescence. Selenium deficiency can also affect the body's immune function, including cellular immunity and humoral immunity. Selenium in the dish can cause poisoning. In the 1960s, the water and soil in Enshi, China, contained so much selenium that the plants growing there The food contained a large amount of selenium. At that time, the average daily intake of selenium in the diet of residents reached 300 mg, resulting in chronic selenium poisoning.

The Chinese Nutrition Society recommends that the RN1 of dietary selenium is 60ugd and the UL is 400pg/d. Seafood and animal offal are Good food sources of selenium, such as caviar, sea cucumbers, oysters, clams and pig kidneys, etc.

1. Enhance insulin action 2. Participate in lipid metabolism 3. Participate in nucleic acid metabolism 4. Others Promote the synthesis of fat and protein, thereby promoting growth and development.

1. Absorption: Chromium combines with organic matter to form a biologically active complex to increase absorption rate 2: Excretion: About 95% of the chromium taken into the body is excreted in urine, and a small amount is excreted from bile, hair and skin.

Insufficient chromium intake can lead to growth retardation, increased blood lipids, abnormal glucose tolerance, accompanied by hyperglycemia and urine sugar, etc. symptom Hexavalent chromium is highly toxic and mainly comes from industrial production. Occupational exposure to hexavalent chromium can lead to acute poisoning and chronic poisoning. Toxicity and carcinogenicity.

There is still a lack of reliable indicators for evaluating the nutritional status of chromium.

Chromium is widely distributed in food, and animal foods such as meat and seafood (oysters, sea cucumbers, squid, eels, etc.) are rich in chromium. plant foods such as grains It is also rich in vegetables, beans, nuts, black fungus, seaweed, etc. iodine The adult body contains 15~20mg of iodine, 70%~80% of which is present in the thyroid tissue, and the rest is distributed in the bones

1. Promote biological oxidation, participate in the phosphorylation process, and regulate energy conversion; 2. Promote protein synthesis and nervous system development 3. Promote sugar and fat metabolism, 4. Activate many important enzymes in the body 5. Regulate water and salt metabolism in tissues 6. Promote the absorption and utilization of vitamins

There are two forms of iodine in food: inorganic iodine (iodide) is almost 100% rapidly absorbed in the stomach and small intestine; Under conditions of stable and sufficient iodine supply, the iodine excreted by the human body is almost equal to the iodine intake

Iodine deficiency in the population can cause the prevalence of goiter, and when iodine is low, the lower the iodine intake, the higher the prevalence of goiter. Long-term high iodine intake can lead to hyperiodine goiter.

The iodine content of seafood is higher than that of terrestrial foods, and terrestrial animal foods are higher than plant foods. Kelp, seaweed, fish Shrimp and shellfish are common iodine-rich foods.