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Micronutrients are nutrients such as vitamins and minerals required by organisms in varying quantities throughout life to orchestrate a range of physiological functions to maintain health. [1] [2] The following is a list of micronutrients used by various living organisms. For human-specific nutrients, see Mineral (nutrient).
A nutrient is a substance used by an organism to survive, grow and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi and protists. Nutrients can be incorporated into cells for metabolic purposes or excreted by cells to create non-cellular structures such as hair, scales, feathers, or exoskeletons.
Micronutrient deficiencies are considered a public health problem worldwide. For over 30 years it has been estimated that more than two billion people of all ages are affected by this burden, [1] while a recently published study based on individual-level biomarker data estimated that there are 372 million children aged 5 years and younger, and 1.2 billion non-pregnant women of reproductive age ...
In the United States, foods poor in micronutrient content and high in food energy make up some 27% of daily calorie intake. [3] One US national survey (National Health and Nutrition Examination Survey 2003-2006) found that persons with high sugar intake consumed fewer micronutrients, especially vitamins A, C, and E, and magnesium.
The Recommended Dietary Allowances (RDAs) are scientifically determined levels of essential nutrient intake, deemed sufficient by the Food and Nutrition Board to meet the nutritional needs of nearly all healthy individuals. The first RDAs were published in 1943, during World War II, with the aim of setting standards for optimal nutrition. The ...
Malnutrition occurs when an organism gets too few or too many nutrients, resulting in health problems. [11] [12] Specifically, it is a deficiency, excess, or imbalance of energy, protein and other nutrients which adversely affects the body's tissues and form.
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Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g).