Micronutrients Assignment-14th Ed

Micronutrients Assignment (30 points)
1) Nutrient Density- Meal Comparison

Use the following three lunch meal plans to answer the discussion questions.
Lunch #1 Lunch #2 Lunch #3
Beef and bean burrito (1) Hamburger, plain, small (1) Bread, whole wheat slices (2)
Mexican white rice (1 cup) French fries, medium (1) Peanut butter, chunky, (2 Tbsp)
Bottled water (12 oz) Diet cola (12 oz) Jam, (1 Tbsp)
Yogurt, low-fat (1 cup)
Grapes (1 cup)
Broccoli, raw (1 cup)
Discussion Questions
a) What are the DRIs for a non-pregnant adult female for riboflavin, folate,
vitamin B12, and vitamin C?
b) Which meal would be most helpful in meeting the DRIs for riboflavin, folate,
vitamin B12 and vitamin C?
c) Which of the above foods are highest in these nutrients?
d) What changes could be made to the meal plans to improve their nutrient
density?
2) Case Study: Supplemental Vitamin A

Beth H. is a 29-yr-old professional woman with a family history of
osteoporosis. She weighs 135 pounds and is 66 inches tall. She eats a
varied diet that includes meat, fish, and poultry and she consumes at least 2
cups of low-fat milk or yogurt most days. She drinks a small glass of orange
juice every morning and typically eats about 2 cups of vegetables daily.
Every day she takes a daily multivitamin that contains 10,000 IU vitamin A (as
beta-carotene), and now she is wondering if this may be necessary or even
harmful.
a) According to the current RDA for vitamin A (in chapter 11), how much vitamin
A does Beth need each day?
b) Using the formula in chapter 11, show how Beth can convert the vitamin A in
her supplement into RAE units. Then use this formula to calculate the
amount of micrograms RAE Beth gets each day from her supplement.
c) Use Figure 11-7 to estimate how much vitamin A (in micrograms RAE) Beth
can reasonably expect to receive from her usual diet?
d) Considering her family history and age, what are reasons that Beth should
avoid excessive intakes of vitamin A in supplement form?
3) Case Study: Low Serum Vitamin D

Joan is a 90-yr-old Caucasian woman who has recently been diagnosed with
osteoporosis after a recent fall that broke her hip. She is 64 inches tall and
weighs 115 pounds. Lately she has been complaining about muscle pain in
her legs. She eats a limited diet due to a chronic low appetite. A recent
blood test shows Joan’s serum vitamin D level is below normal. Her daily diet
includes juice or fruit and toast with butter for breakfast; cottage cheese and
fruit for lunch; and salad or frozen vegetable with meat or poultry for dinner.
She dislikes most fish except canned tuna and she often drinks a glass of
fortified milk before going to bed at night. Although she lives in New Mexico,
she spends most days indoors. She takes a daily multivitamin that contains
400 IU vitamin D and 15 mg vitamin E.
a) What is 7-dehydrocholesterol?
b) What are the three main steps in vitamin D synthesis and activation (for each
step, identify where the process is taking place and the name of the vitamin D
component produced).
c) Of the foods Joan eats, which is the best source of vitamin D?
d) Because Joan is concerned about skin cancer, she uses a sunscreen when
she is outside. Above what SPF level will sunscreen prevent adequate
vitamin D synthesis when exposed to 20 minutes of sun exposure?
4) Case Study: Fluids for a Young Athlete

Michael is a 17-yr-old high school football player who has recently been doing
‘two a day” practices in preparation for the upcoming season. He is in good
physical condition at 70 inches and 165 pounds. he is attempting to gain
weight, so he has increased his intake of protein foods and estimates he eats
approximately 3500 kcalories a day. One particularly hot afternoon, Michael
is sweating profusely and begins to feel weak and has a difficult time keeping
up with his usual practice routines. Noticing that his face is visibly flushed, his
coach has him sit out of practice. Michael reports having eaten 2 peanut
butter and jelly sandwiches, potato chips, and a can of soda for lunch, about 2
hours before practice. He had a breakfast burrito with eggs and cheese for
breakfast with a 12-ounce glass of orange juice.
a) Which is typically one of the early symptoms of dehydration? Choose one-
dry mouth, flushed skin, fatigue, irritability, dizziness.
b) Based on these signs of dehydration, what percentage of body fluid would
you estimate Michael has lost? Choose one: less than 2%, 3-4%, more than
5%
c) Michael is considering snack foods and wants to pick items that will improve
his hydration. In terms of the percentage of water they provide, which one of
the following would be the best choice? grapes, bananas, strawberries,
oranges, apples
d) What brain structure is importantly involved in thirst and water satiety?
5) Case Study: Trace Mineral Deficiencies

Belinda is a 10-yr-old elementary school student who has come in for a
physical examination. She is 55 inches tall and weighs 120 pounds. Her
doctor calculates her BMI at 27.9 (98th percentile for her age). Concerned
about her weight, Belinda’s doctor asks about her diet and her physical
activity. Her mother reports that Belinda has become “lazy” and does not like
to play outside with her friends after school. She says she is more irritable
than usual and complains about helping with household chores. Her mother
worries that she may be depressed, although she can think of no family
issues that may be responsible for this behavior. Belinda sometimes skips
breakfast or has cereal and toast in the morning; she takes chips, a juice
drink, and a cheese sandwich made with white bread for lunch; and has a
toaster pastry or cookies with milk for a snack after school. She doesn’t
particularly like meat and frequently asks for buttered pasta with cheese for
dinner. Belinda says she eats vegetables “when my mom buys them”. A
blood test reveals a normal hemoglobin level, low serum iron, moderately
elevated transferrin, and low transferrin saturation.
a) Based on her signs and symptoms, in what stage of iron-deficiency is
Belinda? Choose one: Not deficient, subclinical, stage 1, stage 2, stage 3
b) The hemoglobin precursor that accumulates in iron-deficiency is
___________________________.
c) Belinda doesn’t care for meat and rarely eats it. What percentage of dietary
iron is absorbed from vegetarian diets?
d) Suppose Belinda were to switch from buttered pasta with cheese to pasta
with marinara (tomato) sauce. If her mother were to prepare the pasta sauce
in a cast iron pan, the iron content of a single serving would increase from
0.61 mg to: not at all, double, triple, more than 5 mg

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Micronutrients Assignment (30 points)

1) Nutrient Density- Meal Comparison

2) Case Study: Supplemental Vitamin A

3) Case Study: Low Serum Vitamin D

4) Case Study: Fluids for a Young Athlete

5) Case Study: Trace Mineral Deficiencies

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