Minerals (Micronutrients)

Minerals are inorganic micronutrients essential for human health, required in small amounts to support vital bodily functions. Unlike macronutrients (carbohydrates, proteins, fats), minerals do not provide energy but are crucial for processes such as bone formation, nerve transmission, muscle contraction, and enzyme activity. In the OCR GCSE Food Preparation and Nutrition course, you need to understand the sources, functions, and deficiency symptoms of key minerals, including calcium, iron, sodium, and iodine, as well as how cooking and processing affect their retention.

This topic is important because mineral deficiencies can lead to serious health conditions, such as anaemia (iron deficiency) or osteoporosis (calcium deficiency). By learning about minerals, you will be able to make informed dietary choices and understand the role of a balanced diet in preventing disease. In the wider subject, minerals link to nutrition, food science (e.g., how acids affect mineral absorption), and practical cooking skills (e.g., reducing sodium in recipes). Mastering this topic will help you answer exam questions on dietary guidelines, meal planning, and the nutritional analysis of recipes.

Minerals are categorised into major minerals (required >100mg/day, e.g., calcium, sodium) and trace minerals (required <100mg/day, e.g., iron, iodine). The OCR specification expects you to recall specific examples, their food sources, and their functions. You should also be able to explain how factors like age, gender, and lifestyle affect mineral requirements, and how cooking methods (e.g., boiling vegetables) can lead to mineral loss through leaching into water.