HES 2823 1st Edition Lecture 23 Outline of Last Lecture I. MineralsA. Calcium1. Function2. Deficiency3. Food Sources4. ToxicityOutline of Current Lecture I. MineralsA. Iron1. Function2. Deficiency3. Iron in Food4. ToxicityB. Iodine1. Function2. Deficiency3. Food Source4. ToxicityC. Fluoride1. Function2. Deficiency3. Food Sources4. ToxicityCurrent LectureI. MineralsA. Iron1. Functiona. Hemoglobin: protein in red blood cells that binds to oxygen (contains iron)i. 75% of iron in the body is in bloodb. Myoglobin: protein in muscle that binds to oxygen2. Deficiencya. Iron deficiency anemia (fatigue): microcytic (small red blood cells)These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. Red blood cells are deoxygenated, making a person pale (less iron means less hemoglobin, meaning less bright red color)b. At risk groupsi. Children Breastfeeding is adequate for the first 4-6 months At one year old, switch from infant formulas to cow’s milko Cow’s milk is a poor source of irono Nonissue is other foods are consumedo Babies who consume cow’s milk as their staple, iron deficiency will occurii. Women Require approximately double of men’s recommendation Menstruation causes loss of blood which must be replaced Often consume less than men, howeveriii. Athletes Sports anemia As people train, they increase blood volume to deliver more blood to muscles Easy to increase fluid of blood through water but new red blood cells must increase also Dilution Effect: appearance of anemia but not functionally soiv. Vegetarians Meat is a good source of iron3. Iron in Fooda. Two types of ironi. Heme iron: bound in proteins found in meat (25% of iron indiet) Well absorbed (20% efficiency of absorption) Not affected by other dietary componentsii. Non heme iron: plants lack blood and muscle; fortified foods (breakfast cereal); enriched grains; supplements (75% of iron in diet) Not well absorbed Affected by other dietary componentso Vitamin C and the meat factor enhanve absorption of non heme iron my 2 to 3 foldo Milk (due to calcium) and tea (due to tannins) interfere with iron absorption by asmuch as 75%b. Food Sourcei. Liverii. Meats (red meats are better than white meats)iii. Raisinsiv. Prunesv. Molassesvi. Cast iron skillets4. No toxicity of ironB. Iodine1. Functiona. Component of thyroid hormone2. Deficiencya. Goiter: enlarged thyroid glandi. Iodine found in oceans, thus soil near seas has adequate iodineii. The further from the sea, the higher the risk of goiter3. Food Sourcea. Iodized saltb. Seafood4. No toxicity of iodineC. Fluoride1. Functiona. Calcium, phosphorus (together form hydroxyapatite), and fluoride form fluorapatite once deposited into bone and teeth, making the protein matrix stronger, decay-resistant, and less water-solubleb. Fluoride concentration in water major contributor to consumption2. Deficiencya. Tooth decay3. Food Sourcesa. Fluoridated water (community decision), also bottled waterb. Toothpaste4. Toxicitya. Mottled teeth: discoloration but tooth is still
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