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F&N GCSE > Booklet 2 Test (A Lot Of Info) > Flashcards

Booklet 2 Test (A Lot Of Info) Flashcards

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1
Q

What are the 7 factors that influence a persons energy requirement

A

-Gender
- Activity level
- Age
- Size/genetics
- Pregnancy/lactation (200 kcal extra for the last 3 months)
- Lifestyle
- Deficiencies/excess.

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2
Q

What is energy?

A

The power used to do work to produce heat or light

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3
Q

What is 1g of carbs, protein and fat in kcal?

A

1g Carbs = 3.75kcal, 1g protein = 4kcal, 1g fat = 9kcal

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4
Q

Why is alcohol not considered a nutrient?

A

Does provide with energy, but not essential for survival

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5
Q

Name one alcohol related disease

A

Liver disease

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6
Q

What is the EAR (Estimated average requirement) for energy in %

A

Carbs = 50%, of which no more free sugars 5%. Fat is no more then 35%, or which sat is no more then 11%. Protein is 15%.

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7
Q

Average energy intake of a 15-18 year old for female and male and why do males need more?

A

Female is 2110kcal, male is 2755 kcal. Males have more because there have more muscles and are physically larger.

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8
Q

BMR stands for? and what does it mean?

A

Basel metabolic rate, means the rate at which a person uses energy to maintain the basic function of the body eg. breathing

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9
Q

Which percent of energy use is for muscle movement, and which percent of energy use is for body processes?

A

30% for muscle movement, 70% for body processes

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10
Q

PAL stands for what?

A

Physical activity level

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11
Q

Daily food energy requirement is calculated how?

A

PAL x BMR

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12
Q

If intake of food eaten and activity BMR is the same, what happens to your weight?

A

Stays the same

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13
Q

If intake of food eaten is higher then your activity BMR, what happens to your weight?

A

Increases

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14
Q

If intake of food is lower then your activity BMR, what happens to your weight?

A

Weight loss

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15
Q

BMI stands for what?

A

Body mass index

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16
Q

How do u calculate BMI?

A

Weight (kg) / Height squared (m)

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17
Q

Lower energy density foods make you fuller/not as full as high energy density foods?

A

It makes you fuller

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18
Q

How do you calculate energy density?

A

Energy (kcal) divided by weight (g)

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19
Q

How is energy density affected?

A

Water, fat, fibre

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20
Q

The fuels and chemicals we need for our bodies are called ?

A

Nutrients

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21
Q

The nutrients we eat are divided into two main groups:

A

Macronutrients and micronutrients

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22
Q

What are macro nutrients?

A

Fat, carbs, protein

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23
Q

What are micro nutrients?

A

Vitamins, minerals, and trace elements

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24
Q

The body needs other substances eg w_____ and f____

A

Water and fibre

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25
Q

Low biological value foods are from?

A

Plant sources

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26
Q

High biological value foods are from

A

Meat sources,fish sources and soya beans

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27
Q

Simple carbs only provide what?

A

Short term energy such as sugary foods.

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28
Q

Complex carbs provide only what?

A

Long term energy eg bread, rice, potatoes

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29
Q

NSP (Non starchy polysaccharides) are also called what?

A

Fibre

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30
Q

Name 2 sources of unsat fat

A

Avocado, olive oil

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31
Q

Free sugars are?

A

Added to food and drink or naturally in juices eg apple juice

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32
Q

Which two vitamins are water soluble?

A

B, C

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33
Q

Which 4 vitamins are fat soluble?

A

A, D, E, K

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34
Q

What is the function of Vitamin B?

A

Healthy brain function and formulation of cells and immune system support.

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35
Q

What is the function of vitamin C?

A

Maintain healthy gums, skin, and builds immunity.

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36
Q

What is the function of calcium?

A

Keeps bones strong

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37
Q

What is the function of iron?

A

Healthy haemoglobin

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38
Q

What is the function of potassium?

A

Regulates heartbeat

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39
Q

What does DRV mean?

A

Dietary reference value

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40
Q

Reference nutrient intakes are used for

A

Macronutrients, vitamins and minerals, they’re an estimate of the amount that should meet the needs of most of the groups to which they apply.

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41
Q

EAR is used for

A

Energy (kcal)

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42
Q

Lower reference nutrient intakes are

A

Intakes below the LRNI are certainly not enough for most people

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43
Q

DRV (%) for Total Carbohydrate and free sugars is:

A

50% and no more then 5%

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44
Q

DRV (%) for Total fat and of which sat fat is

A

No more then 35%, no more then 11%

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45
Q

Total carbohydrates includes?

A

Starch, sugars and dietary fibre

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46
Q

Total fat is

A

Unsat and sat fat

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47
Q

If you have a high sat fat intake, it is linked to what?

A

High blood cholesterol which can lead to coronary heart disease

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48
Q

How much fibre should you have a day?

A

30g

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49
Q

You should have how many grams or less of salt a day?

A

6

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50
Q

Why are nutrition labels on packaged food used?

A

Help the consumer make better choices for a healthy diet

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51
Q

Protein provides the body with…?

A

Energy

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52
Q

Protein is needed for

A

Growth and repair of body tissues, forms enzymes and hormones, maintenance of cells, transports iron

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53
Q

Excess protein is broken down and used as

A

Energy

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54
Q

Is protein the a) first highest b) second highest c) very small, compound in the body

A

B) second highest compound, water n1

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55
Q

Protein are made of small units called?

A

Amino acids

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56
Q

Amino acids are compounds containing

A

Carbon, hydrogen, oxygen and nitrogen (sometimes sulphur)

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57
Q

How many common amino acids are there? and how many of them are essential?

A

20 common, 8 of which are essential

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58
Q

Children need how many more essential amino acids?

A

2 more

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59
Q

If a protein has all of the essential amino acids, it is called…?

A

A high biological value food

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60
Q

If a protein does not have all the essential amino acids, it is called?

A

A low biological value food

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61
Q

The limiting amino acid is

A

The amino acid shortest in supply

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62
Q

Give 4 sources of HBV proteins:

A

Fish, eggs, meat, soya beans (only vegan HBV) ,chicken, cheese

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63
Q

Give some LBV proteins

A

Nuts, peas, beans, seeds, lentils, cereals

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64
Q

If LBV proteins are combined, they can provide all the amino acids needed for our bodies, this is called…?

A

Protein complemention

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65
Q

An example of protein complemention is…?

A

Bread and baked beans

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66
Q

If children have too little protein, they can suffer from

A

Slow growth, digestive upsets, liver fails to function normally, muscles weak and limbs thin.

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67
Q

If excess protein isn’t used for energy, it is converted to

A

Fat

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68
Q

PEM stands for?

A

Protein energy malnutrition

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69
Q

Yeast is what type of raising agent

A

Biological

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70
Q

Function of fat:

A

Concentrated source of energy, provides essential fatty acids, component of hormones, carries the fat soluble vitamin A,D,E,K. Surrounds and protects vital organs/kidneys, and forms an insulating layer keeping the body warm.

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71
Q

Fats are a combination of which 3 atoms?

A

Hydrogen, carbon, oxygen

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72
Q

Saturated fats are usually ….. at room temperature and are classed as … fats eg fat on meat, butter, lard, coconut oil, palm oil.

A

Solid, bad

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73
Q

Eating too many foods high in sat fat is associated with

A

Raised blood cholesterol, which is a risk factor for coronary heart disease

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74
Q

You should replace sat fat with unsat fat as it has benefits to

A

Heart health

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75
Q

Unsat fat can be classed as monounsaturated and ____unsaturated

A

poly

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76
Q

Monounsaturated fats are ____ at room temperature but will ______ in the fridge

A

Soft, harden

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77
Q

Foods high in monounsaturated fats are

A

Olives, olive oil, avocado and avocado oil, nuts, oily fish

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78
Q

Monounsaturated fats can help lower blood … reduce the risk of … and are linked with a lower rate of cancer.

A

cholesterol, diabetes

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79
Q

Polyunsaturated fats are ____ and oily at room temperature and will not _____ in the fridge.

A

Soft, harden

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80
Q

Foods high in polyunsaturated fatty acids include…

A

Sunflower oil, seeds, spreadable fats made from veg oil, oily fish

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81
Q

Essential fatty acids are fatty acids that aren’t able to be … by the body, but are important for the body to make it function …

A

Made, efficiently

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82
Q

Polyunsaturated fats help reduce blood cholesterol but also

A

Have functions in growth, development and health

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83
Q

The two most important fatty acids are

A

Omega 3, omega 6

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84
Q

Omega 3 is found in

A

Oily fish mainly, little in meat and eggs if fed omega 3

85
Q

Omega 6 is found in

A

Vegetable oils and spreads

86
Q

The difference between butter and low fat spread is

A

Butter is mainly milk, salt and fat, low fat spread is water, plant oils and a lot less fat

87
Q

Plasticity is the ability of fats to be

A

Spread, manipulated

88
Q

Some fats are invisible and avisible eg

A

Visible fat on meat invisible fat on milk

89
Q

No more then __% of total fat should be consumed, no more then __% of consumption should come from sat fat

A

35, 11

90
Q

Eating too much fat can be stored in the _____ and cause health problems

A

Liver

91
Q

Give some methods of reducing fat in diet

A

Use unsat oil (olive, rapeseed), lean meats eg chicken, grill, cut off visible fat, airfry, skimmed not whole fat, traffic light on products

92
Q

Carbohydrates are made from (hint in the name)

A

Carbon, hydrogen and oxygen

93
Q

The function of carbs are

A

Provide energy for physical activity, energy to maintain bodily functions, provide fibre to help digestion, sugars sweeten and flavour food. Complex carbs can reduce cholesterol

94
Q

There are two main types of simple carbs,

A

Nonasaccharides and disaccharides

95
Q

Monosaccharides are the simplest form of carbohydrate, there are 3 types

A

Glucose, fructose and galactose

96
Q

Disaccharides are formed when ___ sugar molecules join together with the removal of one _____ molecule

A

two, water

97
Q

Sucrose =

A

Glucose + fructose

98
Q

Lactose =

A

Glucose + galactose

99
Q

Maltose =

A

Glucose + glucose

100
Q

Free sugars are sugars ___ bound into cellular structure therefore you can ___ them

A

not, see

101
Q

Non free sugars are sugars bound within the cellular structure of food eg

A

Fruits and veg, good sugars.

102
Q

Explain the problem of sugar and tooth decay

A

Poor dental hygiene and too much sugar means plaque forms on the teeth. Bacteria are in the plaque, and feed off the sugar. Acid created from bacteria damages tooth enamel and eventually causes cavities. Brush teeth twice a day.

103
Q

There are two main polysaccharides in our diet:

A

Starch, NSP (fibre)

104
Q

What does starch do

A

Starch is broken down into simple sugars and provides energy. Gives a feeling of fullness, any excess is converted to fat.

105
Q

What does fibre do

A

Provides bulk in diet, causes satiety and can help with weight loss. Holds water and keeps faeces soft. Helps prevent constipation.

106
Q

Two types of fibre which are

A

Insoluble and soluble

107
Q

What does soluble fibre do

A

Slows down digestive process so makes us feel satiated for longer. Helps control blood sugar levels.

108
Q

Good sources of soluble fibre

A

Oats, porridge, peas, beans, lentils, bananas

109
Q

What does insoluble fibre do

A

Absorbs water and increases bulk so keeps faeces soft so it can pass through the digestive system easily

110
Q

What are good sources of insoluble fibre

A

Bread, cereal, buckwheat, pearl, barley, pasta, brown rice

111
Q

What happens if we have too much carbohydrate?

A

Converted to fat, too much sugar can result in tooth decay due to plaque forming on teeth, bacteria living in plaque and the acid damages tooth enamel, causing cavities

112
Q

What other problems are associated with an excess intake of sugar in our diet?

A

Sugar is an empty calorie
Too much can lead to obesity risk and diabetes and heart disease
Eating too much sugar does not cause diabetes

113
Q

Benefits of using sweeteners:

A

They don’t raise the level of sugar in the blood, helps manage weight due to low calories

114
Q

Disadvantages of using sweeteners:

A

Higher risk of stroke, heart disease, and death

115
Q

Glycogen is a __________

A

polysaccharide

116
Q

Function of water:

A

Enables cells to function properly, regulate body temperature, helps kidneys flush out harmful/ excess/ foreign substances. Transports nutrients around the body. Keeps faeces soft.

117
Q

__% of water consumed is from food, and the remaining __% is from beverages

A

20%, 80%

118
Q

Symptoms of dehydration include:

A

Being confused, dark coloured urine, headaches, thirsty, dry throat, feeling weak, lightheaded etc (there is a lot)

119
Q

Too much water can be dangerous as it

A

Can lead to water intoxication, sodium levels are too low. Severe cases can result in lung congestion, brain swelling, headache, vomiting, seizures and even comas

120
Q

Some high water foods are:

A

Cucumber, watermelon, orange, melon, grapes, spinach, tomatoes, iceberg lettuce, broccoli, strawberries

121
Q

Micronutrients are divided into two types

A

Vitamins and minerals

122
Q

The fat soluble vitamins are

A

ADEK

123
Q

The water soluble vitamins are

A

BC

124
Q

What is the function of vitamin A

A

Keep lining of throat, digestive system and lungs moist and free from infection. Vision in dim light. Keeps immune system healthy.

125
Q

What is the source of vitamin A

A

Retinol found in liver, kidneys, oily fish, milk, butter, eggs, vegetable fat spread. Carotenoids are found in red, green and orange fruit and veg.

126
Q

What happens if you’re deficient in Vitamin A?

A

Can’t see in poor light or night blindness. Severe deficiency can lead to total blindness

127
Q

What happens if you have too much vitamin A

A

Stored in liver and can be toxic, can cause birth defects for pregnant women

128
Q

What is the function of vitamin D

A

Absorption of calcium and phosphorus from foods to have strong bones and teeth.
Enhances immune function and improves muscle strength.

129
Q

Sources of vitamin D

A

Uv rays, oily fish, egg yolk, butter, fortified cereals and low fat spreads.

130
Q

What happens if you’re deficient of vitamin D

A

Rickets and formation, soft bones.
In adults, osteomalacia can be caused, resulting in pain and muscular weaknesses

131
Q

What happens if you have too much vitamin D

A

Excess calcium levels in blood

132
Q

What is the function of vitamin E

A

Is needed for healthy cell walls and blood.
Antioxidant which might prevent cancer
Can prevent risk of developing heart disease

133
Q

Sources of vitamin E

A

Vegetables and veg oil. nuts, seeds, wheat germ, soya and veg fat spread

134
Q

What happens if deficient of vitamin E

A

Neurological diseases

135
Q

What is the function of vitamin K

A

Normal clotting of blood and also required for normal bone structure

136
Q

Sources of vitamin K

A

Produced by bacteria in gut. Cheese, liver, green leafy veg.

137
Q

What happens if you are deficient of vitamin K

A

Babies are sometimes deficient

138
Q

What is rickets?

A

Children and young infants, bones are soft and curvy, no calcification (lack of calcium)

139
Q

What is osteomalacia?

A

Soft bones due to impaired metabolism, more likely in adults.

140
Q

What is osteoporosis

A

Fragile and porous bones, increased chance to break easily, found in older people

141
Q

What is the function of Vitamin B1 Thiamine?

A
  • Release energy from carbs.
  • Helps with growth.
  • Normal function of nervous system.
142
Q

What are some sources of vitamin B1 Thiamine?

A
  • Whole grains and nuts.
  • Meat (pork especially).
  • Fruit and veg.
  • Fortified cereals.
143
Q

What happens if you are deficient of B1 thiamine?

A
  • Leads to beri-beri.
  • Symptoms include: fatigue, weakness of legs and anorexia.
144
Q

What happens if you have too much B1 Thiamine?

A

It will be excreted

145
Q

What is the function of B2 riboflavin?

A
  • Normal growth and healthy skin.
  • Release energy from carbs, protein and fat.
  • Transports and metabolism of iron.
  • Normal structure and function of mucous membrane.
146
Q

What are some sources of B2 Riboflavin?

A

Milk, eggs, rice, fortified cereals, liver, legumes, mushrooms and green vegetables

147
Q

What happens if you are deficient of B2 riboflavin?

A

No deficiency related disease

148
Q

What happens if you have too much excess riboflavin?

A

Excretes any excess

149
Q

What is the function of B3 Niacin?

A
  • Releases energy.
  • Healthy skin.
  • Mucous membranes.
  • Normal functioning of nervous system.
150
Q

What are some sources of B3 niacin?

A

Meat, wheat, maize, flour, eggs, dairy products and yeast.

151
Q

What happens if you are deficient of B3 Niacin?

A
  • Pellagra
  • Symptoms include: Dermatitis, dementia, diarrhoea
152
Q

What happens if you have too much B3 Niacin?

A

Excessive consumption problems are rare

153
Q

What is the function of B9 folate acid.

A
  • Healthy red blood cells.
  • Helps the nervous system.
  • Development of nervous system for fetuses.
  • To reduce the risk of spina bifida.
154
Q

What are some sources of B9 folate acid.

A

Green leafy vegetables, brown rice, peas, oranges, bananas, and fortified cereals.

155
Q

What happens if you are deficient of B9 folate acid?

A
  • Megaloblastic anaemia.
  • Symptoms include: insomnia, depression and forgetfulness.
  • Also spina bifida.
156
Q

What is the function of vitamin B12 cobalamin?

A
  • Needed for formation red blood cells
  • Nervous system functioning.
  • Reduce energy from food.
157
Q

What are some sources of vitamin B12 cobalamin?

A
  • Animal products only
  • Meat, fish, cheese, eggs, yeast extracts and fortified cereals.
158
Q

What happens if you are deficient of vitamin B12 cobalamin, and who is it a problem for specifically?

A
  • Pernicious anaemia
  • Problem for Strict vegan
159
Q

What is the function of vitamin C ascorbic acid?

A
  • Make collagen.
  • Normal structure and function of body tissues eg skin, cartilage and bones.
  • Antioxidant.
160
Q

What are some sources of vitamin C ascorbic acid?

A
  • Fresh fruit, citrus fruit, berries, kiwi, pineapple.
  • Green vegetables eg kale, broccoli, peas, spinach, peppers.
  • Tomatoes and new potato.
161
Q

What happens if you are deficient of vitamin C ascorbic acid?

A
  • Scurvy.
  • Poor Iron absorption.
162
Q

What is the function of iron?

A
  • Haemoglobin in red blood cells.
  • Energy for immune system.
163
Q

What are some sources of iron?

A

Haem iron:
- Animal sources (easier to absorb)
Non Haem iron:
- beans, nuts, dried fruit, whole grains, soya bean, flour, dark green leafy vegetables

164
Q

What happens if you are deficient of iron?

A

Can result in anaemia, symptoms include:
- Tiredness.
- Lack of energy.
- General weakness.
- Poor concentration.
Girls and woman need more iron then boys due to menstruation.

165
Q

What is the function of calcium?

A
  • Formation and maintenance of strong bones and teeth.
  • Nervous system and muscles
  • Blood clotting
  • Enzyme formation
  • Heart regulation
166
Q

What are some sources of calcium?

A
  • Milk
  • Cheese
  • Green leafy vegetables
167
Q

What happens if you have too little calcium?

A
  • Rickets
  • Osteomalacia
  • Osteoporosis
168
Q

What happens if you have too much calcium?

A

Stomach pains and diarrhoea

169
Q

What is the function of phosphorus?

A
  • Strong bones and teeth (with calcium)
  • Cell membranes
  • Energy metabolism
  • Prevent tiredness
  • Prevent depression
170
Q

What are some sources of potassium?

A
  • Red meat
  • Dairy products
  • Fish
  • Poultry
  • Bread, rice, oats.
171
Q

What happens if you are deficient of phosphorus?

A

Rare

172
Q

What is the function of sodium?

A
  • Regulate body water content and electrolyte balance.
  • Nerve transmissions.
  • Absorption of some nutrients and water from the gut.
173
Q

What are some sources of sodium?

A
  • Bacon.
  • Cheese.
  • Yeast extract.
  • Smoked fish.
  • Processed food, preparation, preservation, serving.
174
Q

What happens if you have excess sodium?

A
  • High blood pressure -> Leads to heart attack and stroke
175
Q

What happens if you have too little sodium?

A
  • Excess sweating and diarrhoea
  • Vomiting
176
Q

What is the function of fluoride?

A
  • Strong teeth and protects against dental decay (caries)
177
Q

What are some sources of fluoride?

A
  • Added to all tap water.
  • Small amounts in tea and saltwater fish.
  • Fluoride toothpaste.
178
Q

What happens if you have too little fluoride?

A

Tooth decay

179
Q

What happens if you have too much fluoride?

A

Mottling or decolourisation of teeth.

180
Q

What is the function of Iodine?

A

Makes thyroid hormones which keeps metabolic rate healthy.

181
Q

What are some sources of iodine?

A

Milk and dairy products.

182
Q

What happens if you have too little iodine?

A

Thyroid works harder making it increase to trap iodine, swelling in neck.

183
Q

How do vitamins A, C and E work together?

A
  • Antioxidants.
  • Protects cells against oxidative damage from free radicals (cancer).
  • Damage can increase risk of developing diseases eg heart disease and cancer.
184
Q

How do calcium, phosphorus and fluoride work together?

A

Mineralisation of teeth and bones.

185
Q

How do calcium and vitamin D work together?

A

Vitamin D controls calcium.

186
Q

How do iron and vitamin C work together?

A

Ascorbic acid aids the absorption of non Haem iron, important for vegan or vegetarians

187
Q

How do carbohydrates and B vitamins work together?

A

Release energy from carbohydrate.

188
Q

Factors which will determine good health are:

A
  • Eating a balanced diet
  • Regular physical activity
  • Plenty of sleep
  • Regular meals
  • Not too much stress
  • Clean drinking water
  • Time to relax
189
Q

Why do carbohydrates make up around 1/3 of the eatwell guide?

A

Cheap, filling, energy giving due to complex carbs.
- Provide Fibre, Calcium, Non Haem iron and B vitamins.

190
Q

Why do fruit and beg make up around 1/3 of the eatwell guide?

A
  • Vitamins, minerals, trace elements, fibre and antioxidants.
  • Low energy density.
191
Q

How many units of alcohol should you not exceed a week?

A

14

192
Q

What is obesity?

A
  • Very overweight, puts you at risk of serious healthy problems which is caused from lack of exercise and unhealthy eating behaviours as well as other factors.
  • 25% of adults in England are obese.
193
Q

Dietary changes needed for obesity?

A
  • High fruit and veg
  • Low fat dairy products
  • Lean meats
  • Limit high energy dense foods with bad nutrition.
  • Limit sugary beverages
194
Q

What is coronary heart disease?

A
  • Common in serious conditions where blood vessels supplying blood are narrowed.
  • Risk factors are smoking, high blood pressure, high blood cholesterol and lack of exercise as well as high fat foods.
195
Q

Dietary changes needed for coronary heart disease?

A
  • Low fat
  • High fibre
  • Many fruit and veg and whole grains
  • Limit salt
  • Quit smoking and drinking
196
Q

What is diverticulitis?

A
  • Small bulges or pockets in lining of your large intestine.
  • Symptoms include:
  • Blood in poo, pain in lower stomach, diarrhoea and lack of fibre.
197
Q

Dietary changes needed for diverticulitis?

A
  • High fibre
  • Fresh fruit and veg
  • 30g of fibre a day
  • Beans, nuts and pulses
198
Q

What is high blood pressure (HBP)?

A
  • Pressure in blood vessels due to an overweight and unhealthy diet + smoking.
  • Half of all heart attacks are related to HBP.
199
Q

Dietary changes needed for high blood pressure?

A
  • Healthy diet
  • Exercise
  • Medicine
  • Limit salt, reduce fat
  • Fish instead of meat.
200
Q

What is type 1 diabetes?

A
  • Blood sugar is too high, need insulin.
  • Nothing to prevent it.
  • Diagnosed when you are usually young,
  • Symptoms include: Tiredness, thirstiness and hunger.
201
Q

How can you treat type 1 diabetes?

A

Insulin treatment, balance food intake and insulin.

202
Q

What is type 2 diabetes?

A
  • Most common, high blood sugar, can’t make enough insulin, associated with fat people,
203
Q

How can you treat type 2 diabetes?

A
  • Control weight and healthy eating
204
Q

What is osteoporosis?

A
  1. Weakens bones so they are fragile and easy to break.
  2. 1 in 2 woman and 1 in 4 men over 50 will break a bone due to osteoporosis.
205
Q

Dietary changes needed to treat osteoporosis?

A
  1. More vitamin D
  2. More calcium
  3. More fruit and veg
  4. More protein
206
Q

What is dental decay?

A

Plaque feeds on sugar -> creates acids which form holes

207
Q

How do you treat dental decay?

A
  1. Stop smoking
  2. Brush and floss teeth
  3. Consume less sugary foods and drinks
  4. Drink more water with fluorine
208
Q

What is anaemia?

A
  • Lack of iron
  • 30% of global population has it
  • Teenagers on period most at risk
  • Haem and non Haem iron deficiency
  • Vitamin C aids absorption of iron.
  • Tea hinders absorption
209
Q

How can an anaemic person increase iron absorption?

A
  • Swap tea for milk or water
  • Spinach, meat, dark chocolate

F&N GCSE (7 decks)

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