Nutrition & Foodservice Edge Magazine - September/October 2021 - 18
by R. Andrew Braun, CDM, CFPP
1 HOUR
CBDM Approved
CE
The Case for Zinc
NUTRITION CONNECTION
How to ensure we
have an adequate
amount of zinc in
the diet to meet
our body's needs
Zinc is everywhere. It is the 24th most abundant element in
the earth's crust, and it makes up about .0003 percent of the
atoms in your body. It plays an important role in our biology as
an essential trace mineral. We must include zinc in our diets in
small amounts because we cannot produce it.
Zinc affects many of our critical processes on a cellular level,
and there are more than 300 known enzymatic processes in the
human body that cannot occur without zinc. The elderly have
a much greater risk for zinc deficiency than younger people,
and many of the symptoms associated with this can easily
be mistaken for the detrimental effects of normal aging. Yet
zinc is not a magic bullet. Too much zinc can have disastrous
consequences. While it may not be possible for us as nutrition
and foodservice professionals to make sure each resident that
we serve has the perfect amount of zinc, we can ensure that we
provide an adequate amount to meet their needs.
WHAT IS ZINC?
Zinc (Zn) is element number 30 on the periodic table, and it
is the second most common trace element in the human body
(after iron). The pure element was not isolated until 1738 by an
Englishman named William Champion. The earth is composed
of roughly .004 percent zinc. Apart from its importance to
biology, it is also used in many industrial processes. The U.S.
uses over a million metric tons a year in everything from tires
to sunblock. Even the humble penny is 98 percent zinc with a
thin coating of copper. Steel is often coated with zinc-called
galvanization-to protect it from oxidation. Steel galvanized
with a zinc coating can last 100 years without rusting. It is
18 NUTRITION & FOODSERVICE EDGE | September-October 2021
Nutrition & Foodservice Edge Magazine - September/October 2021
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - September/October 2021
My Recipe for Success
Food Molding and Shaping: The Benefits of Puree Cuisine Enhancements
Dinner is Served: Why Gluten-Free Options Should be on Your Menu
Self-Compassionate Leadership: Turning Your Care for Others Inward
Enhance Your Nutrition Knowledge Through Targeted Education
Lessons Learned From the COVID-19 Pandemic
Management Connection: Social Media and School Food Service
Nutrition Connection: Nutrition Best Practice for Preventing and Managing Pressure Injuries
Nutrition Connection: The Case for Zinc
Top 10 Medical Conditions That Benefit from Medical Nutrition Therapy
What CDM, CFPP Means to Me
ANFP Returns to Live Meetings with 2021 ACE
ANFP Applauds 2021 Award Recipients
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - September/October 2021 - Cover1
Nutrition & Foodservice Edge Magazine - September/October 2021 - Cover2
Nutrition & Foodservice Edge Magazine - September/October 2021 - 1
Nutrition & Foodservice Edge Magazine - September/October 2021 - 2
Nutrition & Foodservice Edge Magazine - September/October 2021 - 3
Nutrition & Foodservice Edge Magazine - September/October 2021 - 4
Nutrition & Foodservice Edge Magazine - September/October 2021 - 5
Nutrition & Foodservice Edge Magazine - September/October 2021 - Management Connection: Social Media and School Food Service
Nutrition & Foodservice Edge Magazine - September/October 2021 - 7
Nutrition & Foodservice Edge Magazine - September/October 2021 - 8
Nutrition & Foodservice Edge Magazine - September/October 2021 - 9
Nutrition & Foodservice Edge Magazine - September/October 2021 - 10
Nutrition & Foodservice Edge Magazine - September/October 2021 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - September/October 2021 - Nutrition Connection: Nutrition Best Practice for Preventing and Managing Pressure Injuries
Nutrition & Foodservice Edge Magazine - September/October 2021 - 13
Nutrition & Foodservice Edge Magazine - September/October 2021 - 14
Nutrition & Foodservice Edge Magazine - September/October 2021 - 15
Nutrition & Foodservice Edge Magazine - September/October 2021 - 16
Nutrition & Foodservice Edge Magazine - September/October 2021 - Top 10 Medical Conditions That Benefit from Medical Nutrition Therapy
Nutrition & Foodservice Edge Magazine - September/October 2021 - Nutrition Connection: The Case for Zinc
Nutrition & Foodservice Edge Magazine - September/October 2021 - 19
Nutrition & Foodservice Edge Magazine - September/October 2021 - 20
Nutrition & Foodservice Edge Magazine - September/October 2021 - 21
Nutrition & Foodservice Edge Magazine - September/October 2021 - Food Molding and Shaping: The Benefits of Puree Cuisine Enhancements
Nutrition & Foodservice Edge Magazine - September/October 2021 - 23
Nutrition & Foodservice Edge Magazine - September/October 2021 - 24
Nutrition & Foodservice Edge Magazine - September/October 2021 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - September/October 2021 - Dinner is Served: Why Gluten-Free Options Should be on Your Menu
Nutrition & Foodservice Edge Magazine - September/October 2021 - 27
Nutrition & Foodservice Edge Magazine - September/October 2021 - 28
Nutrition & Foodservice Edge Magazine - September/October 2021 - 29
Nutrition & Foodservice Edge Magazine - September/October 2021 - Self-Compassionate Leadership: Turning Your Care for Others Inward
Nutrition & Foodservice Edge Magazine - September/October 2021 - 31
Nutrition & Foodservice Edge Magazine - September/October 2021 - 32
Nutrition & Foodservice Edge Magazine - September/October 2021 - 33
Nutrition & Foodservice Edge Magazine - September/October 2021 - Enhance Your Nutrition Knowledge Through Targeted Education
Nutrition & Foodservice Edge Magazine - September/October 2021 - 35
Nutrition & Foodservice Edge Magazine - September/October 2021 - 36
Nutrition & Foodservice Edge Magazine - September/October 2021 - 37
Nutrition & Foodservice Edge Magazine - September/October 2021 - ANFP Returns to Live Meetings with 2021 ACE
Nutrition & Foodservice Edge Magazine - September/October 2021 - 39
Nutrition & Foodservice Edge Magazine - September/October 2021 - Lessons Learned From the COVID-19 Pandemic
Nutrition & Foodservice Edge Magazine - September/October 2021 - 41
Nutrition & Foodservice Edge Magazine - September/October 2021 - 42
Nutrition & Foodservice Edge Magazine - September/October 2021 - ANFP Applauds 2021 Award Recipients
Nutrition & Foodservice Edge Magazine - September/October 2021 - 44
Nutrition & Foodservice Edge Magazine - September/October 2021 - 45
Nutrition & Foodservice Edge Magazine - September/October 2021 - 46
Nutrition & Foodservice Edge Magazine - September/October 2021 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - September/October 2021 - 48
Nutrition & Foodservice Edge Magazine - September/October 2021 - Cover3
Nutrition & Foodservice Edge Magazine - September/October 2021 - Cover4
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