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283
Classroom Activity 13-1: Chapter Opening Quiz
Objective: Introduction to chapter Class size: Any
Instructions: As a way of introducing any new chapter, give a quiz to the class. This is a quiz designed to be
projected overhead. For details, please see Chapter 1, Classroom Activity 1-7.
Classroom Activity 13-3: Research on Chromium Supplements6
Key concept: Chromium supplementation Class size: Small to medium
Instructions: Chromium supplements have been used by both athletes and individuals wishing to lose weight. These
individuals believe that chromium’s actions with insulin and glucose can be beneficial in weight loss and athletic
performance. Have students select one of the two populations of individuals, do a literature review of the topic,, and
Classroom Activity 13-4: Research on Zinc Supplements
Key concept: Zinc supplementation Class size: Small to medium
Instructions: Zinc has several important functions in the body and is the subject of new drug discoveries that focus
on minimizing the effects of the common cold, flu, etc. Ask students to take a trip to a local pharmacy or drug store
and study the many supplements and cold and flu formulas and then write a report on the products that listed zinc on
the product label and the claims made by the product manufacturers. This report should also discuss current
evidence for the efficacy of these claims for the product, based on the roles and functions of zinc in the body.
Students should share their findings with classmates.
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How To “Try It” Activities Answer Key
How to Estimate the Recommended Daily Intake for Iron
Critical Thinking Questions7
These questions will also be posted to the book’s website so that students can complete them online and e-mail their
answers to you.
1. Trace minerals have several characteristics in common. Cite four of these common characteristics and discuss
them in some detail.
Answer:
1. The quality and the quantity of the trace minerals an individual receives in her/his diet is largely dependent
on the soil and water composition in the area in which the individual lives, as well as on how the foods are
processed. Prior to our global society, an individual that lived on the east coast would consume differing
quantities and qualities of trace minerals than another person on the west coast. This would also be true
throughout the world.
2. Given the fast-paced society in which we live and the economic challenges faced by many, individuals tend to
make poor food choices or may even go without eating. The consequences of such choices can be nutrient
deficiencies with or without physical symptoms and medical consequences. One such symptom is frequent
fatigue and one trace mineral deficiency that can result in such symptom presentation is iron. If one of your
female classmates complained of constant fatigue, how might you assess her potential for having iron-
deficiency anemia? Is there a need to differentiate iron-deficiency anemia from any other type of anemia? If
you decided that your classmate did indeed have iron deficiency anemia, what recommendations would you
make to her to improve her iron and health status?
Answer: Without having the availability of biochemical testing, assessment should include a dietary
assessment, lifestyle assessment, and a medical history/background questionnaire.
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3. Dietary: What is the student’s diet? Is she a vegetarian and, if so, what type of vegetarian? Have her fully
describe her vegetarian diet. If not, does she eat beef, chicken, pork etc.? How often does she eat fruits and
vegetables and what types does she eat?
One can be iron deficient without being anemic. One may also be deficient in copper (while unusual),
leading to the anemia. Therefore, it would be important to differentiate the anemia. However, this can
really only be done with blood work, which is not available. The student’s written workup does help
3. Discuss the functions of iodine and selenium. In this discussion, speak about the connections between iodine
and selenium regarding some of these functions.
Answer: Iodine is part of the thyroid hormone and is therefore important for metabolism and all components
related to metabolism, including reproduction, growth, regulation of body temperature, etc. As one can imagine,
4. As Highlight 13 points out, while food was once just food, today food can be and is used as a medicine. Discuss
some of the pros and cons to this philosophy.
Answer: Pro: It might be argued that food was never just food. If not in the American culture, in other cultures,
many types of food, plants, etc. have been used for medicinal purposes. For instance, hot tea with lemon and
Food is a natural substance that can safely provide not only the nutrients we need but also a means of improving
health through its healing properties, when combined in a prescriptive manner. Food is not manufactured in a
factory nor is it taken as a pill. Food can be enjoyed even when used for its healing properties. When using food
as a prescriptive aid, the individual must know a great deal about different healing properties of food or must be
connected or working with someone that is reputable and knowledgeable in the area of food and nutrition.
Cons: As noted above, using food as a prescriptive agent can be very complicated and confusing and consumers
are advised to seek help in their search to utilize food in such a manner. With continuing research produced
daily, the general consumer may have a very difficult time keeping up to date on the latest with each particular
category of functional food.
While organic foods might sound like the answer, without federal regulation, issues with contamination, etc.
can be a significant problem. Added to that, organic foods are often more expensive, limiting them to only those
that are able to afford them. Often those that most need unprocessed foods are not able to purchase them.
Finally, is there a means to help all farmers grow organically on a consistent basis?
While utilizing foods as pharmaceuticals is not the same as using food as a comfort source, the question can be
raised regarding the continuing rise in obesity and the need to curb food as the answer to all problems. Food is
IM Worksheet Answer Key
Worksheet 13-1: Beyond the Goiter Belt
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7. Yes, pregnant woman are at risk both for deficiency as well as toxicity in terms of fetal development.
8. Thyroid function lab tests: TSH (thyroid stimulating hormone), T3 and T4 levels should be evaluated.
9. Yes.
10. No.
Worksheet 13-2: Mineral Overload Syndromes
1. No. Iron overload syndrome is not from merely taking in too much iron in the diet, although iron poisoning via
supplementation can lead to serious adverse effects as well as increasing iron load from multiple blood
transfusions. Iron overload refers to either a genetic or metabolic disorder.
7. Yes. There is a difference between heme and non-heme sources in the absorption of iron, as heme sources are
easier to absorb even though non-heme sources are more readily abundant in dietary intake.
8. No. A large amount of meat in the diet is high in heme sources of iron and will lead to increased absorption.
9. No. A hemoglobin test would not be sufficient to diagnose iron overload syndrome. Additional tests related to
storage and transport forms of iron would be required such as transferrin saturation, total iron binding capacity,
and ferritin levels.
Worksheet 13-3: Chapter 13 Crossword Puzzle
Worksheet 13-4: Phytochemicals and Functional Foods (Internet Exercise)
Canadian Information8
13.1 Canadian Recommendations for Intake of Trace Minerals for Healthy People
Eating Well with Canada’s Food Guide
13.2 Daily Values for Trace Minerals
The daily values for some trace minerals, for persons 2 years of age and older, are listed in Table 13.1. Daily Values
for the trace minerals are based on the Recommended Daily Intake (RDI) given in Part D, Table 1, of the Food and
Drug Regulations.9 Note that the daily values for some trace minerals are different in Canada and the United States.
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Table 13.1 Reference Daily Values for Trace Minerals Used in Canada for Persons 2 Years and Older,10
Compared to Daily Values Used in the United States for Persons 4 Years and Older11
Trace Mineral
Canadian Daily Value (RDI)
American Daily Value
13.3 Iron Status of Canadians
Due to a trend toward lower intakes of meat among Canadians, grain products are now the main source of dietary
13.4 Fluoride and Dental Caries
The Canadian Dental Association recognizes the increased availability of fluoride from a variety of sources
including community water supplies, beverages, dental hygiene products, chewing gums, and candies. An increased
More recently, a report14 by the Fluoride Expert Panel provided recommendations for fluoride intake by Canadians
at a level that would confer a public health benefit of preventing dental caries while ensuring no adverse effects
(e.g., dental fluorosis). In support of this report, the Chief Dental Officer for Canada wrote a letter to highlight the
benefits of water fluoridation.15 Health Canada provides a Fluoride and Human Health information sheet in the It’s
Your Health series of articles.16
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Highlight 13: Phytochemicals and Functional Foods
Claims made for phytochemicals and functional foods in Canada are regulated under the Natural Health Products
Regulations. To find out about claims and conditions for functional foods, check the Natural Health Products
Rather than making a claim about specific phytochemicals, the regulations for food labelling permit a health claim
about vegetables and fruit reducing the risk of some types of cancers.17 In order to make the claim, the product must
be a fresh, frozen, dried, or canned fruit or vegetable, fruit juice, or vegetable juice; must not include fruits and
vegetables that are used as condiments, garnishes, jams, or flavourings or in powdered form; must not include
specific fruits and vegetables including olives, potatoes, yams, cassava, plantain, corn, mushrooms, mature legumes,
and their juices; and must be limited in alcohol.
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Worksheet 13-1: Beyond the Goiter Belt
Research the following questions and be prepared to discuss your findings in a round table discussion format.
4. How much iodine is in iodized salt?
5. How much does it cost in terms of economic values to prepare “iodized” salt?
6. Can food products such as peaches or strawberries interfere with the ability of the thyroid gland to function
normally?
Iodine
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Worksheet 13-2: Mineral Overload Syndromes
You are asked to provide information for mineral overload syndromes to your nutrition class. In
researching the topic, you understand that iron overload appears to be the most common type.
How would you answer the questions below? (Circle “Yes” or “No.”)
1. Can you get iron overload syndromes by merely ingesting too much
iron in your foods?
Yes
No
5. Should one take iron supplements on a routine basis without medical
supervision?
Yes
No
6. Is there a gender difference in the prevalence of iron overload?
Yes
No
7. Is there a difference in absorption between heme and non-heme
sources of iron?
Yes
No
Be prepared to explain why you answered each question as you did.
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Worksheet 13-3: Chapter 13 Crossword Puzzle
Across:
Down:
3. a craving for and eating of clay
6. a craving for nonfood substances
8. a term referring to metals that have been treated
with a zinc-containing coating to prevent rust
1. a craving for ice
2. a substance that can grasp the positive ions of a
metal
4. an iron-storage protein
1 2
3
4 5
6
7
8
9
10
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Worksheet 13-4: Phytochemicals and Functional Foods (Internet Exercise)
Click on Lycopene: an Antioxidant for Good Health to answer question 1.
1. Which of the following statements is accurate concerning lycopene?
a. Lycopene is produced in the body regardless of intake of food items.
b. Cooked or processed tomato products provide more lycopene to the body than fresh tomatoes.
Click on Functional Foods? to answer questions 2-4.
2. The inclusion of functional foods in one's diet will automatically make one live longer.
a. True b. False
3. The action of some antibiotics can be affected by the ingestion of calcium-fortified orange juice.
4. Another term that can be used interchangeably with functional foods is "phoods."
Click on Functional Foods Fact Sheet: Antioxidants to answer questions 5-8.
5. Lutein is an example of a flavonoid.
a. True b. False
7. Including whole grains in your diet can decrease the risk of developing diabetes.
a. True b. False
8. Selenium protects cells against free radical damage.
Click on the Phytochemicals (Dole Food Company) link to answer questions 9-10.
10. Phytochemicals are usually related to the color of plant pigments.
a. True b. False
