Chapter 12

• Blood transports oxygen and nutrients to other cells
• Blood removes waste products that are generated from metabolism
• Blood uses the mechanism of heat transfer
• Platelets: cell fragments that assist in blood clotting
• Plasma: fluid portion of blood maintains volume
• Minerals: iron, zinc, copper
• Iron is a trace mineral
• Iron is a component of oxygen carrying hemoglobin in erythrocytes and myoglobin in muscles
• Iron is a component of molecules that are responsible for carb, protein, and fat metabolism
• Iron is part of the antioxidant enzyme system
• What are limiting iron intake factors?

  Dietary consumption, type of iron in food, stomach acid, and dietary factors
• Heme iron: part of hemoglobin and myoglobin found in animal based foods and are more absorbable
• Nonheme iron: found in both plants and animals, not easily absorbed
• Majority of iron in food is non heme iron
• Iron in animal based foods is 50-60% iron
• Absorption depends on amount of iron consumed, and amount needed
• Major losses of iron happens in gut enterocytes and lost in feces, and blood
• Iron is the most common nutrients deficiency in the world.
• People like infants, youngsters, adolescents, postmenopausal, and pregnant women are prone to iron loss
• Iron deficiency stages one is caused by a decrease in iron storage
• Iron deficiency stage 2 occurs with deceased iron transport
• Iron def. stage 3 is anemia. results in reduced RBC production, decreased size, and inadequate hemoglobin