Describe why young children are at a higher risk for developing iron deficiency anemia. What modifications can be made to help decrease their risk?
What will be an ideal response?
Answers will vary.
Children 1 to 2 years old are particularly vulnerable to iron deficiency anemia because their diets often are dominated by milk, a low-iron food, and most are no longer receiving iron-fortified formula. In addition, they typically do not like meat or have difficulty chewing it. In some cases, intestinal parasites contribute to iron deficiency. Iron-fortified cereal and easily chewed meats (e.g., ground beef) can help children boost iron intake; serving iron-rich food with vitamin C-rich food increases the absorption of this mineral.
You might also like to view...
Which of the following is NOT a characteristic of food portion sizes?
a. They are both high in fat and large in size at restaurants b. They have increased in general and this change parallels the increasing prevalence of obesity c. Reducing portion size has a bigger impact than reducing energy density as a means of lowering total energy intake d. They have increased most notably at fast-food restaurants compared with conventional eating establishments
The critical period for _____ cell multiplication begins during pregnancy and ends after the first year of life
a. spinal cord b. heart c. liver d. bone e. brain
Describe at least four ways the body uses proteins
What will be an ideal response?
Your Asian-American, female client is 25 years old, weighs 110 pounds, and is 61 inches tall. According to the Harris-Benedict equation, her REE (in kcal/day) is:
a. 1296. b. 1414. c. 1531. d. 1741.