25S1 HE Week 14 Minerals

Multiple Choice

Which of the following statements about minerals is correct?

• Minerals are organic substances that can be synthesised by the body

• Minerals are inorganic substances that cannot be synthesised by the body

• Minerals are only found in plant-based foods

• All minerals contain carbon

Multiple Choice

Which of the following are functions of minerals in the human body?

• Blood formation

• Nerve and muscle function

• Immune function

• Bone and teeth strength

• All of the above

Multiple Select

Which of the following minerals are more abundant in plant foods?

• Iron

• Zinc

• Calcium

• Potassium

• Magnesium

Multiple Choice

Which factor can reduce the mineral content of food?

• Growing plants in nutrient-rich soil

• Cooking vegetables in minimal water

• Processing and refining foods

• Cooking pasta sauce in a cast-iron pan

Categorize

Options (7)

Reduced gastric acidity

Phytic acid in whole grains and legumes

Oxalic acid in leafy vegetables

Polyphenols in tea, coffee and red wine

Normal gastric acidity

Vitamin C intake (for iron)

Good vitamin D status (for calcium)

Organize these options into the right categories

Decrease mineral bioavailability

Increase mineral bioavailability

Multiple Choice

What is one of the main functions of sodium in the body?

• Balances body fluids

• Increases iron absorption

• Decreases blood pressure

• Prevents vision loss

Multiple Choice

What can chronic high sodium intake lead to in salt-sensitive individuals?

• Hypertension

• Low blood pressure

• Improved kidney function

• Decreased blood volume

Multiple Choice

Which group of people is most likely to have salt sensitivity, increasing their risk of high blood pressure with high sodium intake?

• People under 20 years of age

• People with a family history of high blood pressure

• People who exercise regularly

• People with low blood sugar

Multiple Choice

Putting common sense to the test:

Most of the salt we eat is added to food in its production, not at the table

• Fact

• Fiction

Multiple Select

What is the major source of sodium in the diet?

• Salt added during food processing and at restaurants

• Salt added during cooking and at the table

• Sodium naturally present in foods

• Sodium added to beverages

Multiple Select

Which of the following are recommended strategies to reduce sodium intake?

• Select fresh minimally processed foods

• Cook with little or no added salt

• Prepare foods with sodium-free spices

• Use more processed snack items

Open Ended

Can you think of some strategies to reduce sodium intake?

Multiple Choice

Which of the following are functions of potassium in the body?

• Helps our muscles contract

• Balances body fluids and regulates blood pressure

• Helps nerves carry messages

• All of the above

Multiple Select

Which of the following statements are supported by the information on potassium and sodium's effect on blood pressure?

• Low potassium and high sodium intake increases risk of heart disease

• High potassium intake increases risk of hypertension

• Low sodium intake increases risk of stroke

• High potassium intake increases risk of death

Multiple Choice

Which food provides the most potassium?

• Brocolli

• Eggs

• Cornflakes

• Whole-wheat bread

Multiple Choice

Where is the majority of calcium found in the body?

• Bones and teeth
• Blood plasma
• Muscles
• Skin

Multiple Choice

You can assess someone's calcium intake by measuring the amount of calcium in their blood.

• True

• False

Osteoporosis Video

Multiple Choice

What is the best source of bioavailable calcium?

• Raw spinach

• Almonds

• Cheese

• Unfortified soy milk

Multiple Choice

What is one reason why calcium from spinach is poorly absorbed?

• It’s bound to vitamin D

• It's bound to phytic acid

• It's bound to oxalic acid

• It's lost during absorption

Multiple Choice

Which group is most at risk of calcium deficiency?

• Teenage boys who drink milk daily

• Postmenopausal women with low dairy intake

• Adult men who eat cheese regularly

• Infants who are breastfed

Multiple Choice

Calcium absorption is improved by:

• Oxalic acid in leafy vegetables

• Vitamin D

• Low stomach acid

• Phytic acid in wholegrains and legumes

Multiple Choice

What is the primary function of iron in the body?

• Building muscle tissue

• Carrying oxygen through haemoglobin

• Assisting in bone formation

• Breaking down carbohydrates

Multiple Choice

Which of the following is a good source of haem iron?

• 85 g beef steak

• 1/2 cup spinach

• 1 apple

• 1 glass milk

Multiple Choice

Non-haem iron absorption in improved by

• Oxalic acid in leafy vegetables

• Phytic acid in wholegrains and legumes

• Vitamin C

• Polyphenols in tea, coffee and red wine

Multiple Choice

Which group is most at risk of iron deficiency?

• Elderly men who eat red meat daily

• Teenage girls with heavy menstrual cycles

• Young children who eat iron-fortified cereal

• Adult women taking iron supplements

Multiple Choice

Which of the following inhibits iron absorption?

• Orange juice

• Cooking in cast iron pans

• Tea and coffee consumed with meals

• Vitamin C supplements

Open Ended

What are some strategies for a vegetarian to increase their iron intake?

Open Ended

Reflecting on today's lesson about minerals, what is one key takeaway you have about the role of minerals in health and nutrition?