FSHN 101 Lecture Notes - Lecture 6: Spinach, Common Cold, Bioavailability

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

Microtheme #1 q2: a. (170 * 0. 76) (170 * 0. 20) (170 * 0. 03) (170 * 0. 001) A. factors that in uence the amounts of micronutrients needed by the body. Factors that in uence the absorption or bioavailability of ingested micronutrients. Bioavailability > the degree to which an ingested nutrient is absorbed and is available (usable) to the body. Food source > ex: calcium: rda for 19-30 year olds is 1000mg/day. 1 cup of cows milk has 300 mg of calcium and 1 serving of spinach has 250 mg of calcium. Only 5% of calcium in spinach is bioavailable. Problem > molecule could be too big and not dissolvable. Solution > water soluble > uses gelatin to capsulate (trap) it > micronization. Non-heme vegetable based heme is animal based. 20-30% of iron from heme sources is absorbed. 2-20% of iron from non-heme sources is absorbed. Can improve absorption of non- heme iron with a diet rich in vitamin c.