Calcium

  

kids-calcium
































Calcium is the most plentiful mineral found in the human body, accounting for 1.5% to 2% of an adult's total body weight. The teeth and the bones contain the majority of the body's calcium (about 99%).
     Vitamin D & Calcium are closely linked in the body
           (Also see Vitamin D or use left Menu)
        Elderly & Calcium


 


'Elderly persons are at increased risk for calcium and vitamin D insufficiency. There are also several alterations in body functions that can contribute to calcium loss from bone, and hence increased risk of osteoporosis.

 

 

With ageing there is:
A decrease in dietary calcium intake,
         usually as a result of decreased overall dietary energy intake
        (e.g. poorer appetite, illnesses, social and economic factors)
A decrease in the intestinal absorption of calcium
        (exacerbated if vitamin D status is low)
A decrease in the capacity of the intestinal cells to adapt
        to a low calcium intake, and increase their absorptive capacity
        Less frequent exposure to sunlight
        (e.g. elderly who are housebound, or institutionalized, or have reduced mobility)
         hence poorer vitamin D status
A decrease in the capacity of the skin to synthesize vitamin D
A decrease in the efficiency with which the kidneys
        can retain calcium, leading to increased calcium loss
        in the urine
A decrease in the capacity of the kidneys to convert
         vitamin D into the most active form,
         1,25-dihydroxyvitamin D'

     (Source: International Osteoporosis Foundation)


The calcium in our bones also acts as a 'reservoir' for maintaining calcium levels in the blood, which is essential for healthy nerve and muscle functioning

Calcium has other functions in addition to maintaining healthy teeth and bones. Blood coagulation, transmission of nerve impulses, muscle contraction and relaxation, normal heartbeat, stimulation of hormone secretion, activation of enzyme reactions, as well as other functions all require small amounts of calcium.

Recommended Calcium & Vitamin D Intake

Age (Male and Female)

Age

Calcium Requirement

Vitamin D Requirement

4-8

800 mg

200 IUs

9-18

1300 mg

200 IUs

19-50

1000 mg

400 IUs

50+

1500 mg 

800 IUs

Pregnant or
lactating women 18+

1000 mg

400 IUs

       (Also See Vitamin D or from the left menu)
       Additional Food Sources
     Source: International Osteoporosis Foundation 

      Also see their Calcium Calculator

     Food Sources of Calcium


Food
Serving Size (average)
Calcium (mg)
Milk
Milk, semi-skimmed glass, 200 ml
240
Milk skimmed
glass, 200 ml
244
Milk whole
glass, 200 ml 236
Milkshake takeaway, 300 ml 387
Soy drink, calcium enriched glass, 200 ml 178

Yoghurt and Cream
Yoghurt, low-fat, fruit
pot, 150 g 210
Yoghurt, low-fat, plain pot, 150 g 243
Cream, double, whipped
portion, 45 g 26
Cream single
tablespoon, 15 g 13

Cheeses
Danish blue portion, 40 g 195
Edam
portion, 40 g 318
Feta portion, 40 g 144
Camembert
portion, 40 g
94
Cheddar
medium chunk, 40 g 296
Cheese spread portion, 30 g 149
Cottage
small pot, 112 g
142
Mozzarella, fresh portion, 56 g 203
Parmesan, fresh portion, 30 g 308

Vegetables
Broccoli, boiled
serving, 85 g
34
Watercress, raw
small bunch, 20 g 34
Curly Kale
serving, 95 g
143
Okra, stir fried
8 medium, 40 g
88
Red kidney beans, canned
3 tablespoons, 105 g 75
Chick peas, boiled 3 tablespoons, 90 g 41
Green/French beans
serving, 90 g 50
Baked beans serving, 135 g 72

Nuts
Almonds
12 whole, 26 g 62
Brazil Nuts 6 whole, 20 g 34
Hazlenuts 20 whole, 20 g 28
Sesame seeds 1 tablespoon, 12 g 80
Walnuts 12 halves, 40 g
38
Tahini Paste 1 heaped teaspoon, 19 g 129

Desserts
Cheesecake, fruit average slice, 120 g 94
Custard made with milk
average portion, 120 g
166
Rice pudding, canned average portion, 200 g
176
Ice cream, dairy, vanilla average serving, 75 g
75
Fromage frais, fruit small pot, 60 g 52

Fish
Sardines in oil, tinned portion, 100 g 500
Whitebait, fried portion, 80 g
688
Salmon, tinned average portion, 100 g
91
Fish paste small jar, 35 g 98

Breads and grains
Pasta, plain, cooked portion, 230 g
85
Rice, white, boiled portion, 180 g
32
White bread slice, 30 g 53
Wholemeal bread slice, 30 g 32
Muesli, Swiss style portion, 50 g
55

Fruits
Apricots, raw, no stone
4 fruit, 160 g 117
Figs, ready to eat
4 fruit, 220 g 506
Currants 2 tablespoons, 50 g 47
Orange peeled, 160 g 75

Other foods
Tofu, soy bean, steamed 100 g 510
Omelette, cheese 2 eggs, 120 g 344
Quiche, cheese & egg average slice, 140 g 367
Macaroni cheese portion, 220 g
374
Pizza, cheese & tomato 9" - 10" pizza, 410 g 873
Lasagne portion, 420 g
420


References:

  1. Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary Edition. Cambridge: Royal Society of Chemistry.
  2. Food Standards Agency (2002), Food Portion Sizes.

       Rice Primavera Calcium Rich Recipe
     Source: Osteoporosis. Canada

    Rice Primavera
                rice primavera

(March 2008)

 

Most people have heard of, or tried, pasta primavera, which is basically pasta with a tomato-based vegetable sauce. No reason in the world not to have this sauce on rice – and it’s delicious.

 

Serves 8

 

¼ cup

butter

 

50 mL

¼ tsp

dried oregano leaves, crushed

 1 mL

¼ tsp

dried basil leaves, crushed

 1 mL

¼ tsp

garlic powder

 1 mL

¼ cup

chopped onion

50 mL

1 ½ cups

sliced zucchini (about 1 medium)

375 mL

1 cup

sliced mushrooms

 

250 mL

1 cup

whole kernel corn

 

250 mL

2 cups

cooked rice

500 mL

1 cup

dried seeded tomatoes

 

250 mL

 

Salt and pepper

 

 

1. Melt butter in a large nonstick skillet. Stir in oregano, basil and garlic powder. Add onion; sauté for 2 to 3 minutes.

 

2. Add zucchini, mushrooms and corn. Cook and stir, uncovered, over medium heat until vegetables are tender and any liquid has evaporated.

 

3. Add rice and tomatoes. Cook and stir until heated through. Add salt and pepper to taste.

 

TIP: If you’re concerned about your fiber intake (and you should be), then use brown rice instead of white. It has the same nutty flavor as whole-grain pasta.

 

PER SERVING

Calories

161

Protein (g)

3.5

Carbohydrates (g)

24.5

Fat (g)

6.3

  Sat

3.7

  Mono

1.8

  Poly

0.4

TOP 10

1

Calcium (mg)

21

2

Potassium (mg)

406

3

Vitamin D (µg)

   0.1

4

Magnesium (mg)

32

5

Vitamin A (RE)

70

6

B12 (µg)

0.01

7

Zinc (mg)

0.6   

8

Thiamin (mg)

0.08

9

Riboflavin (mg)

0.09

10

Niacin (NE)

2.17

 

 



 

From The Everyday Calcium Cookbook by Helen Bishop MacDonald ©2004.