The name calcium is derived from Latin word calas meaning lime was known as early as the first centuries when the ancient Romans prepared lime as CaO.
There are two types of calcium. One type of calcium is tightly bound within the bone and the other more accessible type of calcium is found on the bone. The body contains about 2% of Ca and 98% of this is in the bones.
The skeleton serves as a bank of minerals for the body. It is a major reservoir for providing calcium for both the extracellular and intracellular pools. The body can borrow from the skeletal stores when blood calcium levels drop and return calcium to bones as needed.
The medication of parathyroid also is necessary for the withdrawal of calcium from the skeleton.
Generally sufficient calcium gets ingested through the normal through the normal diet. It gets from upper intestinal tract and is excrete through urine and faeces. As the upper portion of intestine, the condition is acidic, it tends to favor absorption of calcium. As calcium salts have better solubility.
Bone is constantly remodeled throughout life in response to mechanical stress and a need for calcium in extracellular fluids. Calcium and phosphate are released to blood during bone resorption and deposited into bone during bone formation.
A high protein diet especially derived from animal foods causes calcium loss in the body. The higher sulphur to calcium ratio of metal increases calcium excretion and a diet rich in meal can cause bone demineralization.
Bones: Reservoir for calcium
Nutrition is a scientific discipline that encompasses a structured body of knowledge. It includes various fields such as clinical nutrition, community nutrition, public health, food policy, and food science. At its core, nutrition is the study of how the body utilizes food. It is essential to life. Understanding nutrition enables us to make better dietary choices by determining the necessary nutrient intake, identifying optimal food sources, and recognizing beneficial or harmful food components.
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