HHP 2310 Lecture Notes - Lecture 18: Lubricant, Water Intoxication, Caffeine

• School: University of Iowa
• Department: Health and Human Physiology
• Course: HHP 2310
• Professor: Mellen

Document Summary

Food selection: grains group, enriched products supply iron, whole grain products supply iron and magnesium. Legumes provide magnesium, iron, and zinc: bioavailability: absorption and utilization, calcium and phosphorous in milk inhibit iron absorption, may cause iron deficiency especially in young children. Strategies: use iron rich snacks such as bean dips and dried fruit. Limit milk to 3-4 cups per day: phytates and oxalates are common binders that can hinder calcium absorption, may be problematic for vegans. Include nonmilk calcium sources such as fortified foods and well absorbed dark green vegetables: calcium fortification systems differ in bioavailability. If liquid, shake container to distribute calcium fortification: nonheme iron isn"t well absorbed. Include a source of vitamin c to enhance absorption. Include mfp factor to enhance absorption: avoid coffee and tea with meals. Fluid and electrolyte balance: water, largest single constituent of human body. Sweat to regulate body temperature: lubricant and cushion.