2.2.4
Minerals & Water 2
Minerals - Fluoride and Iodine
Minerals - Fluoride and Iodine
Fluoride and iodine are both trace elements, which are types of minerals. We only need very tiny amounts of trace elements.
Fluoride
Fluoride
- We get fluoride from dental products, like mouthwash and toothpaste, as well as some water supplies, seafood and tea.
- The NHS suggests brushing teeth twice daily with fluoride toothpaste to meet daily requirements.
- We need fluoride to maintain healthy teeth, as fluoride helps to strengthen teeth, fight off tooth decay and harden enamel.
Excess and too little fluoride
Excess and too little fluoride
- Excess fluoride is poisonous and can cause discoloured teeth, cancer as well as problems with bones.
- Not getting enough fluoride can cause teeth and enamel to weaken, eventually leading to tooth decay.
Iodine
Iodine
- We get iodine from vegetables, dairy products and seafood.
- We need iodine to make certain hormones.
- A serious iodine deficiency can lead to goitre (swelling of the neck) as well as complications in unborn children.
Water
Water
Water makes up a large part of the body. Approximately 60% of the human body consists of water. Water is found in body fluids, like saliva, sweat and blood, as well as body cells.
Why do we need water?
Why do we need water?
- We need water to:
- Keep skin and mucous membranes healthy.
- Remove waste (for example, for excretion).
- Control our body temperature (for example, through sweating).
- Support digestion.
- Help with chemical reactions in the body.
Sources
Sources
- We get water from both food (e.g. milk, meat, fish, eggs, fruits and vegetables) and drinks.
- Water is added to foods too, like soups, pastries and pasta.
Losing water and dehydration
Losing water and dehydration
- We lose water from our bodies through breathing, urinating, excreting faeces and sweating.
- Drinking too little water (to make up for water loss) causes dehydration. Dehydration causes:
- Overheating.
- Feeling weak and nauseous.
- Reactions to slow down.
- Confusion.
- Thickening of the blood (it's more difficult for the heart to pump thick blood around the body).
- Change in heart rate and blood pressure.
Quantities
Quantities
- A person should try to drink around 2 litres of water per day.
- A person should drink more than 2 litres if it's particularly hot or if they're exercising.
Overhydration
Overhydration
- Drinking lots and lots of water in a short space of time can have serious consequences. Symptoms can include:
- Feeling confused or nauseous.
- Headaches.
- Diluting substances in the blood and the body's concentration of nutrients.
- Organ failure (e.g. kidney and heart).
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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