UB NTR 108 - Final Exam Study Guide (31 pages)

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Final Exam Study Guide



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Final Exam Study Guide

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Pages:
31
Type:
Study Guide
School:
University at Buffalo, The State University of New York
Course:
Ntr 108 - Human Nutrition
Human Nutrition Documents

Unformatted text preview:

NTR 108 1st Edition Final Exam Study Guide Module X Nutrients Involved in the Hematopoietic System A Introduction Hematopoietic system o Blood two major fractions Blood cells in plasma Red blood cells RBC Immune cells lymphocytes Platelets for blood clotting Plasma Albumin Lipoproteins Hormones Nutrients glucose amino acids Waste products ammonia urea o Bone Marrow origin of blood cells Function o Carry waste CO2 and urea o Carry nutrients O2 glucose amino acids lipoproteins B Nutrients Involved Iron o Trace mineral o Cation two different charges 2 and 3 o Water soluble not that much o Functions Component of hemoglobin in RBC Component of myoglobin in muscle Cofactor for energy metabolism o Metabolism Very tightly controlled metabolic pathways Active absorption by small intestine 2 to 35 of eaten If the body has enough then stored in small intestine and lost in feces Stored in o Liver o Bone marrow o Special proteins Ferritin stored form of iron transferrin iron transporter o Deficiency signs symptoms Two levels Iron Deficiency o Low iron stores o Low cognitive function o Low energy level o Pica eating non food items Anemia microcytic o Small red blood cells o Fatigue o Low work capacity o Poor immune function Assessment of iron status Measurement of stores o Blood transport proteins Amount iron content liver and bone marrow biopsy Blood cell measurements o Hematocrit of RBC o Hemoglobin o Groups at risk People in developing countries Women menstruating 30 iron deficient 8 anemic Growing individuals o Pregnant women infants children Athletes o May not be real but b c of increase in blood volume o Damage to RBC s o Sweet loss o To much blood loss intestinal People with excessive blood loss o Ulcers o Wounds o Surgery Vegetarians with poor nutritional education or habits o Dietary Sources Heme iron Good meat fish poultry Poor milk products Nonheme iron Fair tofu whole grains dried fruits leafy green vegetables Poor iron cookware and enriched flour o Special Notes



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