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F luoride

F luoride. By: Levi Mosteller 1 st Period. Food Sources of Fluoride . foods cooked with fluoridated water , such as rice, pasta, steamed vegetables, etc.

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F luoride

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  1. Fluoride By: Levi Mosteller 1st Period

  2. Food Sources of Fluoride • foods cooked with fluoridated water, such as rice, pasta, steamed vegetables, etc. • produce sprayed with cryolite (including grapes, potatoes, broccoli, squash, berries, lettuce, tomatoes, citrus fruits and several other common fruits and vegetables) • cereal • sardines, canned salmon • non-organic poultry products • de-boned chicken such as chicken nuggets, ground chicken, chicken hot dogs, etc.

  3. Type and function of the mineral • Type: Fluoride is a Micronutrient Meaning that it is needed in relatively small amounts in comparison to the macronutrients. • Function: Small amounts of fluoride help reduce tooth decay. Adding fluoride to tap water (called fluoridation) helps reduce cavities in children by more than half. Fluorides also help maintain bone structure. Low doses of fluoride salts may be used to treat conditions that cause faster-than-normal bone loss.

  4. RDA for Fluoride Infants • 0 - 6 months: 0.01 milligrams per day (mg/day) • 7 - 12 months: 0.5 mg/day Children • 1 - 3 years: 0.7 mg/day • 4 - 8 years: 1.0 mg/day • 9 - 13 years: 2.0 mg/day Adolescents and Adults • Males ages 14 to 18 years: 3.0 mg/day • Males over 18 years: 4.0 mg/day • Females over 14 years: 3.0 mg/day

  5. Result of overdose & Deficiency Disease • Too much fluoride in the diet is very rare. Rarely, infants who get too much fluoride before their teeth have broken through the gums have changes in the enamel that covers the teeth. Faint white lines or streaks may appear, but they are usually not easy to see. • Deficiency Diseases:Cavities and Weakened tooth enamel • Overdose Disease: Dental fluorosis • Deficiency Symptoms: • Appearance of dental carries, better known as cavities • Weakened tooth enamel • Brittle bones

  6. Recipe with fluoride Sweet Tea Ingredients Original recipe makes 2 quartsChange Servings • 1 pinch baking soda • 2 cups boiling water • 6 tea bags • 3/4 cup white sugar • 6 cups cool water Directions • Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes. • Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

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