Trace Elements | CHAPTER 1 | Nutrition and Dietetics

Concept about Trace Elements | CHAPTER 1 | Nutrition and Dietetics

Concept about Trace Elements – This book covers the entire syllabus of “Nutrition and Dietetics” prescribed by BNMC-for all Diploma in Nursing Science and Midwifery students. We tried to accommodate latest information and topics. This book is examination friendly setup according to the teachers’ lectures and examination’s questions. At the end of the book previous university questions are given. We hope in touch with the book students’ knowledge will be upgraded and flourished. The unique way of presentation may make your reading of the book a pleasurable experience.

 

Concept about Trace Elements | CHAPTER 1 | Nutrition and Dietetics

 

Concept about Trace Elements

These are elements required by the body in quantities of less than a few milligrams per day” e.g., iron, iodine, fluorine, zinc, copper, cobalt, chromium, manganese, molybdenum, selenium, nickel, tin, silicon and vanadium.

(Ref: T. K. Indrani/1/46)

 

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Or,

It is metals and other elements that are regularly present in very small amount in the tissue and to be essential for normal metabolism. E.g., copper, cobalt, fluorine, iron, iodine etc.

 

Concept about Trace Elements | CHAPTER 1 | Nutrition and Dietetics

 

Sources of Trace Elements:

Name of the elementsSource
Iron
  • Liver, meat, poultry, fish, cereals, green leafy vegetables, legumes, peas, beans, nuts, oilseeds, jaggery and dried fruits.
Iodine
  • Sea foods (sea fish sea salt), Cod liver oil, milk, meat, vegetables (small amount), lodized table salt (artificial source).
Fluorine
  • Drinking water contains 0.5 mg/litre of fluorine.
  • Foods – Sea fish, cheese, tea etc
Zinc
  • Liver, beef, lamb, other meats, whole meal wheat, flour, bread, nuts, legumes.
Copper
  • Common salt, banana, tomatoes, Green leafy vegetables.

 

(Ref: T. K. Indrani/1″/56-70)

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