iron/zinc

Question 1

iron food sources.

Answer 1

wheat, rice, beans, lentils, seafood and red meat.

Question 2

what factors influence the bioavailability of iron.

Answer 2

host-related factors, chemical form (haem vs non-haem) and enhancers or inhibitors.

Question 3

difference between haem and non-haem.

Answer 3

haem absorption absorbtion 25-30%. non-haem 5-15%

Question 4

enhancers of iron

Answer 4

vitamin C, meat, poultry, fish, gastric acid.

Question 5

inhibitors of iron.

Answer 5

phytates, polypherenos, calcium, tannins (coffee and tea).

Question 6

what does haemoglobin do?

Answer 6

67% body iron, transports o2 in red blood cells.

Question 7

consequences of iron deficiency.

Answer 7

decrease in growth and decrease cognitive function, and fatigue.

Question 8

zinc food sources

Answer 8

yoghurt, muscles and red meat.

Question 9

enhancers of zinc.

Answer 9

fish, milk, eggs and cheese.

Question 10

inhibitors of zinc.

Answer 10

nuts, seeds, fibre and iron.

Question 11

function of zinc

Answer 11

> 200 enzymes needing zinc to function or regulate. growth, immune, reproduction and appetite.

Question 12

deficiency consequences.

Answer 12

stunting, no sexual development. impairedgrowth.

Question 13

groups at risk

Answer 13

pregnant, young people and adolescents.