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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 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 |
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:
-
Food Standards Agency (2002) McCance and
Widdowson's The Composition of Foods, Sixth
Summary Edition. Cambridge: Royal Society of
Chemistry.
- Food Standards Agency
(2002), Food Portion Sizes.
Rice Primavera Calcium Rich Recipe
Source:
Osteoporosis. Canada
(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.
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