Unformatted text preview: significant food sources effects of dietary deficiency, including groups at risk effects of dietary excess 2. Distinguish between heme and nonheme iron and their mechanisms of absorption. 3. Discuss the factors that influence iron absorption. 4. Identify the stages and symptoms of iron deficiency. How is iron-deficiency anemia different from other nutritional anemias? 5. What causes iron overload? What are its symptoms? 6. Describe the similarities and differences in the absorption and regulation of iron and zinc. 7. What public health measures have been used in the U.S. for preventing simple goiter and protecting against tooth decay? 8. What are goitrogens? Where are they found in foods?...
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This note was uploaded on 11/27/2011 for the course HUN 2201 taught by Professor Sitren during the Fall '08 term at University of Florida.
- Fall '08