IRON LAB DONE.docx (1)
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Glendale Community College *
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Course
241LL
Subject
Health Science
Date
Dec 6, 2023
Type
Pages
6
Uploaded by PresidentChinchilla3797
Iron Lab
Assignment total: 50 points
Part I: Critical Thinking Iron Questions (Total 28 pts)
Please answer questions in
blue font
. Do not use red.
Answer the following questions in complete sentences. Responses that are not written
completely will not be graded.
Use the book, the videos provided to aid your responses.
1.
Identify and elaborate on the importance of the 3 functions of iron (3pts).
Iron is essential for oxygen transport in the blood through its incorporation into hemoglobin.
Additionally, it plays a critical role in energy metabolism by participating in enzymatic reactions
crucial for ATP production. Furthermore, iron is indispensable for DNA synthesis and proper cell
division, ensuring the growth and maintenance of tissues.
2.
Identify the difference between heme and non-heme irons. Which one is absorbed better?
Name 2 food sources for heme iron and 2 food sources that have only non heme iron.
Name 2 inhibitors and 2 enhancers for the absorption of non heme iron. (6)
Heme iron from meat is like a superhero - the body loves it and absorbs it easily. Think beef and
chicken liver. Non-heme iron from plants and some animal foods is a bit tricky for the body to
grab onto. Nuts and seeds, and stuff like tea, can make it even trickier. But, vitamin C in fruits
and veggies, and having meat with your plant foods, helps the body get more of this kind of iron.
3.
Define and explain the difference between ferritin and transferrin. (2pts).
Ferritin keeps iron safe inside cells, like a storage guard, while transferrin carries iron around the
body in the blood, making sure it gets to where it's needed. Ferritin shows how much iron is
stored inside, while transferrin helps move iron around in the body.
4.
Describe two ways that iron is lost from the human body (2pts).
Iron leaves our bodies when we bleed, like from cuts or heavy periods. Also, when our skin and
other cells fall off, a bit of iron goes with them. Eating enough iron-rich foods helps compensate
for these losses and keeps our bodies balanced.
5.
Explain what happens to the iron stores, iron in plasma, iron in red blood cells through
the three stages of iron deficiency. The levels of iron in stores, plasma and red blood
cells should be addressed in each stage. (6pt)
Stage 1:
In the first stage, the body starts using up its stored iron, as seen through
a drop in ferritin levels. Iron levels in the liquid part of the blood (plasma) may
remain normal initially. The iron content in red blood cells stays relatively
unaffected at this point.
Stage 2:
As iron deficiency progresses, stored iron continues to decrease, leading
to further drops in ferritin. Iron levels in the plasma begin to decrease, indicating a
shortage of circulating iron. The iron in red blood cells decreases, affecting their
size and color, leading to smaller and paler cells.
Stage 3:
In the severe stage, iron stores are significantly low, reflected in
extremely low ferritin levels. Plasma iron levels continue to decrease, signaling a
critical shortage of iron in circulation. Iron deficiency in red blood cells
intensifies, resulting in small, pale cells characteristic of iron-deficiency anemia.
6.
What was the hemoglobin level from the lab values provided to you (2pts)?
14.7 dL
7.
Was the hemoglobin provided to you within range?
YES
/ NO (highlight and bold
answer) (2pts)
Hint: Females: 12.0-15.5 g/dl, Males: 13.5-17.5 g/dL
8.
Identify at least five symptoms of iron deficiency anemia. (5pts)
Fatigue, Pale Skin, Shortness of Breath, Headaches and Dizziness, Brittle Nails, and Hair Loss
Part 2: Increasing Iron Intake and Uptake
Case study (Total points 17). Review the case study and diet intake, then scroll down and answer
questions below.
Please answer questions in
blue font
. Do not use red.
Background
Hanna is a 23-year old graduate student from South Carolina. She has been feeling tired and run
down all semester. She recently read an article about iron deficiency in Young Women magazine
and became concerned about her iron status. She decided to go to the health center where she
has her blood drawn. The results of her tests indicate that she does not have iron deficiency, but
her iron stores are very low.
A review of her typical diet shows that Hanna’s iron intake is less than the recommended
amount. She decides to try to increase the amount of iron she gets from her diet before
considering iron supplements.
Hanna consumes a vegetarian diet and does not plan on consuming any sort of meat. At home,
her mother prepared meals using iron cookware, but the pans in Hanna’s apartment are stainless
steel.
Her typical diet is shown in the table below:
Food
Amount
Iron (mg)
Breakfast
Grits with
1 cup
0.5
Butter
1 tsp
0
Plantain
1
0.9
Whole wheat toast
1 slice
1.2
Apple juice
¾ cup
0.7
Tea with sugar
1 cup
0
Sugar
1 tsp
0
Lunch
Apple
1 medium
0.2
Cornbread with
1 piece
1.5
Butter
1 tsp
0
Yogurt
1 cup
0.2
Tomato
1 medium
0.5
Tea with
1 cup
0
Sugar
1 tsp
0
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Dinner
Rice
1 cup
2.4
Peanuts
1/3 cup
0.9
Kale
1 cup
1.2
Yams
1 cup
1.1
Apple juice
¾ cup
0.7
Tea with
1 cup
0
Sugar
1 tsp
0
Total
12.0 mg
Answer the questions below:
Please answer questions in
blue font
. Do not use red.
1.
Iron Intakes (10 points)
a.
For each meal in the menu above, list one food containing significant amounts of
iron that Hanna eats and identify the amount of iron per serving. (4pts)
For breakfast, Hanna eats a plantain, which provides 0.9 mg of iron. During lunch, she includes a piece of
cornbread, contributing 1.5 mg of iron to her diet. In her dinner, a cup of rice adds 2.4 mg of iron. These
food choices are helping Hanna increase her iron intake as part of her effort to address her low iron stores.
b.
How could Hanna increase her iron intake (consumption) without adding iron
supplementation to her diet? HINT: She is not planning to consume meat (3pts)
Hanna can focus on plant-based sources like lentils and tofu, pairing them with vitamin C-rich
foods. Utilizing iron cookware and avoiding iron inhibitors like coffee will help optimize her
dietary iron.
c.
Explain how being vegetarian can impact the amount of iron in one’s diet? (3pts)
Being vegetarian can impact iron intake as plant-based diets rely on less efficiently absorbed
non-heme iron and may contain inhibitors like phytates, requiring careful planning to ensure
adequate iron levels.
2.
Iron Absorption (7pt)
a.
List three dietary factors that increase the percentages of consumed iron that is
actually absorbed. List one dietary factor that decreases iron absorption (3pt).
Eating foods with vitamin C (like oranges), having meat or fish with your meals, and having
acidic foods (like tomatoes) help your body absorb more iron from what you eat. But, if you
have a lot of calcium (from dairy or supplements) with your iron-rich food, it can make it harder
for your body to use the iron.
b.
Using the food chart above, select two of three meals and list what could be added
or removed from the meals to increase absorption of iron. Provide a rationale for
the answer (4pts)
For lunch, Hanna can make her cornbread even better for iron absorption by adding tomato
slices. Tomatoes have vitamin C which helps the body absorb more iron. At dinner, if she adds a
bit of meat or fish to her rice, peanuts, kale, and yams, it can make the iron from plants absorb
better because meat has something special that helps with that.
Assess Your Dietary Iron Intake (5pts)
Review your
“Diet & Wellness Plus”
diet analysis report to find the data necessary to fill out the
following table.
1.
Assessing dietary iron intake. Complete the table below (1pt)
Iron DRI
(recommended
amount)
Iron Average intake
% of nutrient met
List the foods with
the highest iron
content (at least two)
11 mg
15.8
79%
rice
kale
2.
If not meeting requirement, list two foods to add to increase intake. If you meet the
requirements, list two foods you will continue to consume. These answers should include
food, not supplements. (4pts)
Spinach
chickpeas
●
List the food and the amount of iron in each food.
Spinach Iron Content: Approximately 6.4 mg
Chickpeas iron Content: Approximately 4.7 mg
●
List two foods that you consume that help absorption of iron. If you do not eat any foods
that help absorption of iron, list two foods.
Oranges and Chicken
Before submitting, double check answers for clarity, typos, and grammar errors. Double space
answers please.
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