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Y2B2 - Nutrition & Metabolism πŸ“— > Community πŸ‘¨β€πŸ‘©β€πŸ‘¦β€πŸ‘¦ > Flashcards

Community πŸ‘¨β€πŸ‘©β€πŸ‘¦β€πŸ‘¦ Flashcards

1
Q

what is the definition of nutrition?

A

is the processes, by which a living organisms take in and use food for:
- The maintenance of life
- Growth & reproduction
- The functioning of organs and tissues
- The production of energy.

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2
Q

what is the definition of Balanced Diet?

A

It is the diet that provides quantitave & qualitative food requirments of the body (Sufficient amounts in proper proportions)

  • 50-60% CHO
  • 25-30% Fat
  • 15-20% Protein
  • All vitamines & Minerals
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3
Q

what are food types?

A

Fortified food & Therapeutic (supplementary) food

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4
Q

what is the definition of fortified food? and give an example for it

A
  • Adding a nutrient element (e.g. iodine, iron) causing a prevalent malnutrition to a food substance (e.g. salt, sugar, oil, bread) commonly consumed by all population

Example: Fortification of salt with iodine.

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5
Q

what is the definition of therapeutic food? and give an example for it

A
  • A food rich in a nutrient element or its precursor is given to correct deficiency

Example: liver in anemia.

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6
Q

what are nutrients classified according to?

A
  • Nutrients can be classified in accordance to their chemical properties, to their function, to their essentiality, to their mass and to their nutritive value.
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7
Q

classification of nutrients according to chemical properties

A
  • Carbohydrates
  • Proteins
  • Fats
  • Minerals
  • Vitamins
  • Dietary fiber
  • Water
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8
Q

classification of nutrients according to functions

A
  • Body building food
  • protective food (vitality food)
  • energy food
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9
Q

what are body-building foods? and what do they supply us with?

A
  • Milk, cheese: supply protein
  • Egg, meat, fish, and pulses: supply protein, iron, phosphorus and vitamin B.
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10
Q

what are protective (Vitality) foods? and what do they supply us with?

A

Fresh vegetables, fruits and foods of the first group: Supply vitamins, minerals and cellulose.

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11
Q

what are energy foods? and what do they supply us with?

A

Bread cereals, sugars: supply Carbohydrates, iron, vitamin B

Fat and oil: supply fatty acids and fat soluble vitamins.

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12
Q

classification of nutrients according to essentiality

A
  • Non-essential Nutrients
  • Essential nutrients
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13
Q

compare between Non-essential & essential foods

A
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14
Q

classification of nutreints according to mass

A
  • Depending on the quantity necessary for cells and organisms

(Macronutrients & Micronutrients)

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15
Q

What is the definition of macronutrients? and give an example for it.

A
  • Needed in larger quantities (in gram range).
  • They normally include carbohydrates, fat and protein.
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16
Q

What is the definition of micronutrients? and give an example for it.

A
  • Nutrients include minerals and vitamins.
  • Unlike macronutrients, these are required in very minute amounts.
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17
Q

What are the sources of carbohydrates?

A

Simple: as fruit juice concentrate honey, sugar candies and Jam.

Complex: as Whole wheat bread, Grains and cereals as oat, bran , Beans and lentils

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18
Q

what are the functions of carbohydrates?

A
  • It is the main source of energy supply (4cal/gm.)
  • Cellulose & fibers prevent constipation, obesity, atherosclerosis & colorectal cancer.
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19
Q

Disorders of Intake of carbohydrates

A

Restricted intake: Fat provide the greater part of energy β†’ ketosis.

Excess intake: >60% of daily energy requirements β†’ obesity.

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20
Q

what are the sources of fats?

A

1. Animal fats: Saturated fatty acids as that found in meat or milk

2. Plant oils: Unsaturated FA as corn and sunflower oil

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21
Q

what are the functions of fats?

A
  1. Supply:
    a) Energy: source of energy (9cal/ gm)
    b) Fat soluble vitamins (A, D, E, K) by animal type only.
    c) Fatty acids & phospholipids β†’ brain growth.
  2. Good food taste & sense of satisfaction (↑ stomach emptying time ).
  3. Support organs & SC insulator
  4. N-3 PUFA (fish & olive oil) β†’ protective effect against cancer & CHD.
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22
Q

Disorders of intake of fats

A

Restricted intake: opposite the function

Excess intake: >30% of daily energy requirements β†’ obesity.

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23
Q

what are the sources of proteins?

A

Animal (complete) (HBV): milk, cheese, eggs, meat, organ meat, poultry& fish.

Plant foods (incomplete) (LBV proteins): pulses & cereals

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24
Q

what are complentary proteins?

A
  • 2 or more incomplete protein sources that compensate for each other’s lack of amino acid as grain + legumes or grain + milk or seeds + legumes
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25
Q

Disorders of intake of proteins

A

Excess protein intake:
1. Accelerates renal failure
2. If associated with low carbohydrate diet β†’ ketosis

Restricted intake:
- Protein deficiency

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26
Q

what are protein defiecincy manifestations?

A
  1. Failure of growth & development & PEM in infants & young children.
  2. Loss of weight (underweight) & debility in adults.
  3. Hypoproteinaemia, nutritional oedema & anaemia.
  4. Mental changes & reduced intelligence.
  5. Lassitude, early fatigue, lowered resistance & increased infection.
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27
Q

what is the definition of obesity?

A

β–ͺ Excess adipose tissue in all parts of the body.
β–ͺ Or 20 % higher than the ideal body weight
β–ͺ Or BMI > 30 kg/m2

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28
Q

Prevalence of obesity in egypt

A
  • 10 % in males
  • 30% in females
  • 10-12% in adolescent
  • 4-11 % in children.
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29
Q

what is the etiology of obesity?

A

1. Familial tendency.
———–

2. Imbalance between energy intake & expenditure + sedentary Life style:
a) Consumption of energy dense food and drink, high fat & sugar but low in bulk .
b) Sedentary life & reduced physical activity.
———–

3. Genetic: Ob gene is found on chromosome 7in adipose tissue.
β–ͺ It produce leptin which reduce appetite. In obese there is mutation in ob gene impair feedback of leptin.
———–

4. Hormonal defect:
- Hypothalamus disorders, Hypothyroidism (reduce BMR), Cushing syndrome, Polycystic ovary.
β€”β€”β€”β€”-

5. Drugs:
* Tricyclic Antidepressants.
* Beta blockers.
* Phenothiazine.
* Corticosteroids.
* Oral contraceptives.
* Insulin & sulphonylurea for diabetes.
β€”β€”β€”β€”-

6. Psychological, emotional & socioeconomic factor.

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30
Q

what causes imbalance between energy intake and energy expenditure?

A
  • Consumption of energy dense food and drink, high fat & sugar but low in bulk .
  • Sedentary life & reduced physical activity.
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31
Q

which gene is responsible for obesity? and by what mechanism?

A
  • Ob gene is found on chromosome 7in adipose tissue.

β–ͺ It produce leptin which reduce appetite. In obese there is
mutation in ob gene impair feedback of leptin.

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32
Q

what are the drugs that cause obesity?

A
  • Tricyclic Antidepressants.
  • Beta blockers.
  • Phenothiazine.
  • Corticosteroids.
  • Oral contraceptives.
  • Insulin & sulphonylurea for diabetes.
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33
Q

what are the hormonal defects that cause obestity?

A
  • Hypothalamus disorders, Hypothyroidism (reduce BMR), Cushing syndrome, Polycystic ovary.
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34
Q

what are the health hazards of obesity?

A
  • G.I.T. hazards: cholecystitis, cholelithiasis & hernia.
  • Psychological disturbances: especially in females.
  • Skin disorders
  • Metabolic disorders: D.M (3times more), gout & menstrual irregularities.
  • Musclo-skeletal hazards: Osteoarthritis, back pain & flat foot
  • Malignancy: cancer colon, biliary tract, prostate, breast, endometrium & ovary.
  • Mortality: proportional to degree of obesity.
  • C.V.Ds: Hyperlipidemia & hypercholesterolemia &atherosclerosis, hypertension, CHD
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35
Q

What is the etiology of Protein-Energy Malnutrition (PEM)?

A

Protein & calories deficiency.

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36
Q

Epidemology of Protein-Energy Malnutrition (PEM)

A

more common in infants & children 1-3 years.

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37
Q

what are the predisposing factors for Protein-Energy Malnutrition (PEM)?

A

General & Specific factors

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38
Q

what are the general predisposing factors for Protein-Energy Malnutrition (PEM)?

A
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39
Q

what are the specific predisposing factors for Protein-Energy Malnutrition (PEM)?

A
  1. Recurrent GE & repeated infections.
  2. Nutritional ignorance of mothers &faulty nutritional habits:
    ❑ Bottle feeding (insufficient, diluted or polluted).
    ❑ Breast feeding continued for long time without supplementation with animal proteins.
    ❑ Faulty weaning, when the infant is suddenly deprived from milk.
  3. Feeding difficulties as disease in mouth, cleft palate or harelip.
  4. Congenital anomalies & prematurity.
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40
Q

Methods of prevention of Protein-Energy Malnutrition (PEM)

A
  1. Nutritional education of mother about balanced food & proper weaning.
  2. Encourage breast feeding & proper weaning.
  3. Supplementation of infant with HBV proteins.
  4. Immunization to prevent diseases.
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41
Q

what are fat soluble vitamins?

A

Vitamines A,D,E & K

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42
Q

what are the sources of Vitamin A (retinoid)?

A

Animal foods: liver and liver oils , fatty fish, meat, poultry, butter, creamy milk &cheese.

Plant foods: green, yellow, red & orange pigments of vegetables & fruits provide pro-vitamin carotene that converts in the body into vitamin A.

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43
Q

what is the function of Vitamin A (retinoid)?

A
  1. Normal growth & embryonic development.
  2. Eye:
    a) vision in low intensity light.
    b) Healthy epithelium of the eye & normal secretion of lacrimal glands.
  3. Normal immune system
  4. Reproduction in both sexes.
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44
Q

what are the health consequences of Vitamin A deficiency?

A

1- Impaired growth & teratogenic developmental effect.

2- Night blindness, conjunctival & corneal xerosis &Keratomalacia.

3- ↑Childhood mortality & morbidity: synergism between VAD & infections.

4- Adverse reproductive performance.

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45
Q

Prevention of Vitamin A deficiency

A
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46
Q

Toxicity of Vitamin A (retinoid)

A

1- Hepatosplenomegaly.

2- Hypoblastic anaemia & leukopenia.

3- Congenital abnormalities: due to vit. A (10,000-15,000 IU/ d) during 1st trimester of pregnancy β†’ microcephaly, microphthalmia & auditory meatus atresia).

4- Abnormal bone: precocious skeletal development, osteoprosis &fracture

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47
Q

what are the sources of vitamin K?

A

Fresh dark-green leafy vegetables (e.g. spinach), plant oil (canola, olives)

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48
Q

what is the function of vitamin K?

A
  • Vitamin K is vital for the formation of the clotting factors II (prothrombin), VII, IX and X.
  • As well as the anticoagulant proteins C and S.
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49
Q

deficiency of vitamin K

A
  • ↓ Prothrombin level in blood β†’ Prolonged clotting time & ↑ bleeding tendency.
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50
Q

what are the sources of vitamin E?

A

Wheat-germ oil, egg yolk & liver.

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51
Q

what are the functions of vitamin E?

A
  1. Antioxidant, Alpha tocopherol is used to prevent cataract & cancer.
  2. ↓LDL &↓ platelet aggregation.
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52
Q

deficiency of vitamin E

A

male sterility, habitual abortion, & weak muscles.

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53
Q

toxicity of vitamin E

A
  1. Nausea, headache & fatigue.
  2. Impair absorption of other fat soluble vitamins & block action of vit. K.
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54
Q

what are the sources of vitamin D (Calciferol)?

sunshine vitamin

A
  • Cod-liver oil (rich in both Vit. A&D), Fatty fish, liver & egg yolk, fortified milk
  • Sun light (main source)
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55
Q

what are the functions of vitamin D?

A
  1. Promote absorption of Ca & Ph from intestine to build strong bone & teeth.
  2. Necessary for normal cell proliferation & function of hematobiotic cells & skin.
56
Q

toxicity of vitamin D

A
  1. Anorexia, irritability, weakness, constipation & dehydration.
  2. Hypercalcemia & Calcification of soft tissues
  3. kidney damage
57
Q

what does deficiency in vitamin D cause?

A

Rickets in children, Osteomalacia in adults, osteoporosis in old age.

58
Q

what is the etiology of Rickets?

A

Vitamin D deficiency, causing inadequate supply of body with calcium.

59
Q

epidemiology of Rickets

A

25% of children attending MCH centers in developing countries have rickets.

60
Q

what age does Rickets affect?

A

6-24 months.

61
Q

when does Rickets mostly occur?

A

more in winter & early spring due to difference in UV activity, more wrapping of children & keeping them indoors.

62
Q

what is the clinical picture of Rickets?

A
63
Q

what are the predisposing factors for rickets?

A
64
Q

prevention of rickets

A
65
Q

what are the sources of vitamin c (Ascorbic acid) ?

A

(Only plant foods)

  • Citrus fruits, guava, berries, green vegetables, green pepper, cauliflower, cabbage, tomato, and sprouting seeds
66
Q

what is the function of vitamin c?

A
  1. Formation of matrix that binds the cells in capillary walls, bone, teeth, cartilage, connective tissue and skin
  2. Facilitates absorption of iron and calcium in the intestine
  3. Plays role in amino acid metabolism-
67
Q

Toxicity of Vit C

A

will increase iron and calcium absorption leads
to their toxicity

68
Q

what results from the deficiency of Vit C?

A
  • Scurvy is the clinical syndrome of deficiency.
  • Anemia.
  • Failure of collagen synthesis and osteoid formation, the result is osteoporosis.
69
Q

what are the predisposing factors of scurvy?

A

1. Type of diet: animal foods are poor in vitamin c. vegetables, fruits and germinated cereals contain good.

2. Method of cooking and storage: vitamin c is easily destroyed on exposure to air, heat, sun and light, alkaline medium traces of metals and copper, canning and storage for long period.

3. host factors:
a. It is common among bottle feeder (infantile scurvy).
b. Pregnant, lactating and elderly people.
c. Worker in desert. Also sailors who spend months on ship without fresh food depending on canned food.

70
Q

nutritional education to avoid destruction of vit C deficiency

A
71
Q

what are the sources of Vit B1 (Thiamine - Anti BeriBeri)?

A

1- Plant diet: yeast, germ of cereals, nuts, pulses and vegetables.

2- Animal diet: meat, organ meat and egg (milk content is little)

72
Q

what is the function of Vit B1?

A

It helps release energy from carbohydrate in food

73
Q

what results from deficienct of Vit B1?

A

cause Beri Beri

74
Q

Nutritional education to preserve thiamine

A
  • Use the whole grain or flour,& bran bread
  • Avoid over polishing and over milling of grains,
  • Avoid over cooking and excess heat of the diet
  • Use yeast instead of sodium bicarbonate
75
Q

what are the manifestations of beri-beri?

A

a) Edema of lower limbs, face and cavities .

b) Cardiac manifestations: .

c) Neurological manifestations:
- Peripheral: polyneuritis and paralysis
- Central: depression, fatigue and irritability

76
Q

Predisposing factors for beri-beri

A

1-Type of diet:
- it is prevalent where:
a) the rice is the basic diet eg, China& Japan
b) over-polishing of cereals as vit B is present in the peel
c) High carbohydrate diet

2- Method of cooking:
- It is destroyed by over cooking, excess heat, addition of baking powder, also by canning

3- Host factors:
- Vulnerable groups and hard workers need more thiamine

77
Q

prevention of beri-beri

A

1-General preventive measures.

2-Supplementation of vulnerable groups.

3-Fortification of cereal flour and rice by yeast

4-Nutritional education to preserve thiamine

78
Q

what are the sources of vitamin B2 (Riboflavin)?

A

Animal: milk and cheese (richest source) , liver, egg, meat and meat organs.

Plant: whole grain, pulses and green vegetables (good source)

79
Q

what are the functions of vitamin B2 (Riboflavin)?

A
  • It keeps skin, tongue, lips, cornea and lens healthy.
  • It helps body use protein, fat and carbs to release energy
80
Q

what results from the deficiency of vitamin B2 (Riboflavin)?

A

Leads to Ariboflavinosis which is manifested by:

a- angular stomatitis & chelosis

b- seborroic dermatitis around the nose, eyes and ears.

c- circomcorneal vascularisation with lacrimation, photophobia, irritation and sandy feeling

d- Magenta tongue, flattened, granular papillae on purplish, red tongue.

81
Q

prevention of vitamin B2 (Riboflavin) deficiency

A

as Beri Beri

82
Q

what are the sources of vitamin B3 (Niacin-Nicotinic acid)?

A

Animal: organ meat, meat and fish

Plant: cereals, pulses, nuts, yeast, and bran are good sources

Biosynthesis: by intestinal flora from tryptophan (60mg tryptophan replaces 1mg niacin.)

83
Q

what is the function of vitamin B3 (Niacin-Nicotinic acid)?

A

1- Keeps nervous system healthy
2- Aids in digestion
3- Helps body use energy from macronutrient

84
Q

what results from the deficiency of vitamin B3 (Niacin-Nicotinic acid)?

A

pellagra

85
Q

what are the manifestations of pellagra?

A

1-Dermatitis of parts exposed to the sun (symmetrical)

2- Diarrhea & persistent GIT troubles

3- Dementia (nervous and mental changes ,psychoneurosis, may reach to mania)

86
Q

what are the predisposing factors of pellagra?

A

Type of diet:

A- depending on maize as a main diet due to;
* Niacin of maize is in bound form
* Maize is poor in tryptophan (niacin precursor)
* Maize contains pellagrogenic factor (3-acetyl pyridine)
B- Low consumption of animal foods.

Host factor:
- More among adult males
- Occupation: hard workers as farmers are more
- GIT disturbances and mal absorption syndrome
- Parasitic diseases specially schistosomiasis

87
Q

prevention of pellagra

A

1- socioeconomic development and environmental sanitation

2- Encourage cultivation of wheat and pulses

3- Encourage breading of animals and poultry

4- Prevention and control of parasitic diseases

5- Nutritional education of the farmers to;
a. Use of wheat flour in place of maize
b. Fortification of maize flour with fenugreek (helba), millet, wheat flour or yeast
c. consuming adequate animal food

88
Q

what are the sources of vitamin B9 (Folic acid)?

A
  • Liver, kidney, meat, eggs, dark green leafy vegetables and cauliflower, also nuts and whole grain cereals
89
Q

what are the functions of vitamin B9 (Folic acid)?

A
  • Formation of red cells in the bone marrow.
  • Helping to develop fetal nervous system
90
Q

what results from the deficiency of vitamin B9 (Folic acid)?

A
  • Megaloblastic (macrocytic) anemia.
  • Neural tube defect in the fetus.
91
Q

risk factors for deficiency of folic acid

A
  • dietary deficiency associated with alcoholism, vegan diet, and elderly patients on a β€œtea and toast” diet, Also results from medications e.g. Methotrexate, OCPs, pregnancy and malignancy
92
Q

prevention of folic acid deficiency

A
  • Folic acid supplementation is recommended for all pregnant women 1mg daily
  • For adolescent girl preconception to reduce neural tube defects in the fetus..
93
Q

Extrinsic and intrinsic factors of vitamin B-12

A

Vit B12 is the extrinsic factor of castle, while the intrinsic factor is secreted by the stomach and needed for the absorption of the extrinsic factor in the intestine.

94
Q

what are the sources of vitamin B12 (Cyanocobalamin)?

A

Animal food only: liver, kidney, meat and fish.

95
Q

what is the function of vitamin B12 (Cyanocobalamin)?

A
  • Synthesis of nucleoproteins.
  • Normal formation of red cells in the bone marrow.
  • Metabolism of the nervous system.
  • Some enzyme systems.
96
Q

what results from the deficiency of vitamin B12 (Cyanocobalamin)?

A
  • Megaloblastic anemia
  • Nervous manifestation (neuropathy)
97
Q

population at risk of vitamin B12 deficiency

A
  • The most common cause of vit, B12 deficiency is lack of intrinsic factor in atrophy of gastric mucosa, gastrectomy, also in vegan diet,
98
Q

prevention of vitamin B12 (Cyanocobalamin) deficiency

A
  1. Animal foods, especially for pregnancy and lactation.
  2. Supplementing diet with B12 especially for vegetarians.
  3. Compensation for lacking intrinsic factor in case of atrophic gastric mucosa and total gastrectomy, otherwise
    - 1000mg B12 daily is given im or sc .
    - Maintenance therapy is monthly injection of 1000mcgB12
    - Recently nasal gel formulation to be given weekly, or oral 1000- 2000ΞΌg/day (the problem is poor absorption).
  4. Prevention and control of pathological conditions associated with B12 deficiency.
99
Q

Deficiency of minerals

A
100
Q

what is the amount of calcium in the body of adults?

A

In adult body, Ca is 1-1.5 kg

  • 99% in bones & teeth
  • 1% in soft tissues & body fluids.
101
Q

sources of calcium

A
102
Q

what are the factors that increase calcium absorption?

A
  • Vitamins D& C
  • Calcium, phosphorus ratio
  • Proteins
  • Gastric acidity
  • Thyroid & parathyroid hormones
103
Q

what are the factors that decrease calcium absorption?

A
  • 4F: phytic acid, fat, fibers, inc. phosphate
  • Oxalate
  • Intestinal alkalinity
  • Drugs as OCP, heparin, corticosteroids
104
Q

what is the function of calcium?

A
  • Formation of bones & teeth.
  • Normal functioning of motor nerves.
  • Regulation of pulse & heart contraction
  • Normal clotting of blood.
105
Q

what results from the deficiency of calcium?

A
  • Rickets: mainly caused by vitamin D deficiency.
  • Osteomalacia: in adults.
  • Osteoporosis: in old ages.
  • Hemorrhage & prolonged clotting time.
  • Tetany: due to inc irritability of motor nerves.
106
Q

what causes osteomalacia?

A

(due to defect in bone-building process)

  • due to deficiency of calcium rather than vitamin D, Affects young women exposed to repeated pregnancy & lactation
107
Q

manifestations of osteomalacia

A
  • The pelvis, lower limb & spines: become soft & deformed .
  • Pain: dull aching bone pain, tenderness of bony prominences & waddling gait
  • Others: May be tetany, cramps & hemorrhage.
108
Q

what are the predisposing factors of osteomalacia?

A
  • Repeated un-spaced pregnancy & lactation
  • Inadequate calcium (milk & cheese) & vitamin D
  • Indoor life & non-exposure of women to sun
  • Mal-absorption, renal failure, hypo-parathyroidism, anticonvulsants.
109
Q

prevention of osteomalacia

A
  • Family planning with pregnancy spacing.
  • Adequate diet: providing calcium, especially milk & cheese
  • Exposure to sunshine & fresh air recreation.
  • Supplementation of vitamin D & calcium.
  • Nutrition education
110
Q

what is the cause of osteoporosis?

A

(due to weakening of previously constructed bone)

111
Q

what is the definition of osteoporosis?

A
112
Q

what are the major risk factors for osteoporosis?

A
  • Age: older than 65 years.
  • Female sex.
  • Low body weight (< 56 kg).
  • Postmenopausal or bilateral oophorectomy.
  • Cigarette smoking.
  • Sedentary life.
  • Personal history of non-traumatic fracture.
  • Family history of fragility fracture in a 1st degree relative.
  • Drugs:
    1. Oral corticosteroid for > 3 months.
    2. Immune-suppressants.
    3. Anticonvulsants.
    4. Heparin.
113
Q

prevention and control of osteoporosis

A
  • Calcium supplementation 1000-1500 mg daily.
  • Vitamin D supplement 400-800 IU daily.
  • Weight-bearing exercise.
  • Only for prevention: hormone replacement therapy (HRT).
  • Only for treatment: nasal calcitonin spray (miacalcin).
  • For prevention & treatment: selective estrogen receptor modulators e.g. raloxifene.
114
Q

calcium and vitamin D supplementation to control osteoporosis

A
  • Calcium supplementation 1000-1500 mg daily.
  • Vitamin D supplement 400-800 IU daily.
115
Q

what are the sources of iron?

A
116
Q

what is the site of absorption of iron?

A
  • Iron can be absorbed in the stomach & upper part of small intestine,
  • Only 1-30% of dietary iron is absorbed.
117
Q

what are the factors affecting iron absorption?

A
  • Host factor
  • Type of diet
118
Q

how does host factor affects iron absorption?

A

inc need for iron:

  • Physiological: e.g. inc absorption 9 times during growth & pregnancy.
  • Pathological: e.g. inc absorption by 40-50% in hemorrhage & anemia.
119
Q

how does the type of diet affect iron absorption?

A
120
Q

what results from the deficiency of iron?

A

microcytic hypochromic anemia

121
Q

what is the causes of iron deficiency anemia (IDA)?

A
122
Q

population at risk of iron deficiency anemia

A

Preterm infant (why?)
- 50% of children under 5 years.
- 46% of school age (adolescent girls)
- 42% of mothers.
- Rural & endemic parasitic areas
- Vegetarians

123
Q

what are the manifestations of iron deficiency anemia?

A
  • Early fatigue & dyspnea on exertion (dec in O2 carrying power of blood)
  • Headache & reduced capacity of work
  • Skin & mucous membranes: pallor.
  • Heart: hemic murmur.
  • Nails: dry, brittle, flat, & spoon-shaped.
  • Impaired growth & reduced mental & learning capacity.
  • Reduced immunity
124
Q

diagnoses of iron deficiency anemia

A
  • Serum ferritin: less than 12 mg/L (most sensitive for early detection)

β€”β€”β€”β€”β€”β€”

  • Hemoglobin level:
  • For males less than 14 g /dl
  • For females less than 12 g/dI
  • For pregnant less than 10.5 g/di

β€”β€”β€”β€”-

  • Blood picture: decreased RBC count 1st microcytic then hypochromic.
125
Q

treatment of iron deficiency anemia

A

300 mg in ferrous form.

126
Q

prevention of iron deficiency anemia

A
  • Adequate diet contains heme iron, especially for vulnerable groups
  • Iron supplementation (ferrous sulphate or gluconate) to vulnerable groups.
  • Periodic case finding & treatment of anemia
  • Prevention & control of diseases causing blood loss
  • Nutrition education for bio-available iron rich foods
  • General lines for prevention of malnutrition
127
Q

prevention of iron deficiency anemia in infants

A
128
Q

what’s the results from the toxicity of iron?

A
  • Liver cirrhosis
  • Possibility of liver cancer.
  • heart failure from myocardial dysfunction
129
Q

what are the effects of maternal IDA on the outcome of pregnancy?

A
  • Smaller baby with inc. risk of anemia.
  • inc. risk of low birth weight, premature, still birth & perinatal mortality.
  • iron stores
130
Q

what are the sources of iodine?

A

Sea: sea foods, raw common salt

Plant origin: vegetables or fruits grown near the sea

131
Q

what is the function of iodine?

A

Physiological role: Component of thyroid hormone - which stimulate tissue metabolism & regulate the metabolic rate.

132
Q

epidemiology of iodine deficiency

A
133
Q

Who are population at risk of iodine deficiency?

A
  • Rapid growth with reduced intake (all vulnerable groups including fetus).
  • Living in area away from the sea (desert).
  • Excessive consumption of food or drug, high in cyanate, e.g. cabbage.
134
Q

what are the manifestations of iodine deficiency?

A
135
Q

prevention of iodine deficiency

A
  • Survey studies: to identify & assess the target group.
  • Fortification of food:
  • Addition of 25-50 mg iodine/kg of salt (1:10.000)
  • lodinated water, bread, & oil was tried.
  • Supplementation

Y2B2 - Nutrition & Metabolism πŸ“— (5 decks)

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