As Listed In The Syllabus, Each Student Is Responsible For C

As listed in the syllabus, each student is responsible for constructing

As listed in the syllabus, each student is responsible for constructing a PowerPoint presentation describing a certain condition of human health that is related to nutrition. This assignment is worth 110 points maximum (100 points for the presentation and 10 points for responding to classmates' presentations). Each student is randomly assigned a specific health condition to focus on for their presentation, as indicated in the provided table. The presentation must be created using Microsoft PowerPoint, as submissions in Apple Keynote or Google Docs will not be accessible for grading. Do not submit a PDF, since it will not display speaker notes effectively.

The presentation should include the following components: an introduction to the condition (10 points), the cause related to dietary factors or foodborne illness source (20 points), the body system affected (20 points), manifestation or symptoms (20 points), and nutritional management or dietary recommendation (30 points). The overall presentation should be structured to last approximately 15 minutes, corresponding to the number of slides needed to cover these topics.

Students are required to use at least two current references from peer-reviewed journals, reputable textbooks like Blake, or credible online sources such as Medscape, PubMed, or Mayo Clinic. All references must be cited using APA style.

Each slide must include speaker notes or an audio recording to explain the bullet points, which should be concise and not overcrowded with text—minimum font size of 20 points is required, with common practice being between 24 and 32 points. Long sentences should be avoided on the slides; instead, use bullet points with detailed explanations in the notes section. Failure to include speaker notes or audio will result in a 10-point deduction.

Paper For Above instruction

Understanding the Relationship Between Nutrition, Human Health, and Disease: A Focus on Iron-Deficiency Anemia

Introduction

Iron-deficiency anemia is one of the most common nutritional disorders worldwide, affecting populations across different age groups, particularly women of reproductive age and young children. It is characterized by decreased levels of hemoglobin due to insufficient iron, which plays a crucial role in oxygen transport in the body. The condition is closely linked to dietary intake, absorption efficiency, and overall nutritional status. This paper explores the causes, affected systems, symptoms, and nutritional management strategies for iron-deficiency anemia, highlighting its significant public health implications.

Cause of the Condition

The primary cause of iron-deficiency anemia is inadequate dietary intake of iron-rich foods such as red meats, leafy green vegetables, and fortified cereals. Other factors contributing include poor absorption due to gastrointestinal conditions like celiac disease or chronic inflammation, excessive blood loss from menstruation or parasitic infections, and increased iron demands during pregnancy (WHO, 2019). Dietary factors such as vegetarian diets without proper supplementation can significantly increase the risk, particularly if meals lack bioavailable heme iron sources. Foodborne illnesses, such as hookworm infections, also cause chronic blood loss leading to iron deficiency in affected populations (Hotez et al., 2014).

Body System Affected

The primary body system affected is the hematologic system, especially the blood and circulatory system. Iron deficiency results in diminished hemoglobin synthesis, leading to microcytic, hypochromic anemia. Additionally, the condition can impair immune function and cognitive development, particularly in children (Baker & Greer, 2019). The impact on oxygen delivery affects overall cellular function and energy metabolism, contributing to fatigue and decreased physical performance.

Manifestation / Symptoms

Patients with iron-deficiency anemia often present with symptoms including fatigue, pallor, shortness of breath on exertion, dizziness, and cold extremities. In severe cases, symptoms can escalate to impaired cognitive function, pica (craving non-food substances), and brittle nails (Gibson et al., 2020). Recognizing these manifestations is crucial for early diagnosis and intervention.

Nutritional Management / Dietary Recommendations

The management of iron-deficiency anemia focuses on correcting the deficiency through dietary modifications and supplementation. Dietary strategies include increasing intake of heme iron sources like meat, poultry, and fish, alongside plant-based non-heme iron sources such as beans, lentils, and spinach, combined with vitamin C-rich foods to enhance absorption (WHO, 2019). In cases where dietary adjustments are insufficient, oral iron supplements are prescribed, with careful monitoring for side effects like gastrointestinal discomfort. Education on food sources and cooking practices that improve iron bioavailability is vital. Public health measures also include fortifying staple foods with iron and addressing parasitic infections contributing to chronic blood loss (Dree et al., 2020).

Conclusion

Iron-deficiency anemia exemplifies the critical link between nutrition and human health, underscoring the importance of balanced dietary intake and public health strategies to prevent and manage nutritional deficiencies. Early detection, education, and intervention are essential components in reducing the burden of this condition globally. Future research should focus on sustainable food systems and innovative supplementation programs to eradicate iron deficiency in vulnerable populations.

References

• Baker, R. D., & Greer, F. R. (2019). Diagnosis and prevention of iron deficiency and iron deficiency anemia in infants and young children (0-3 years of age). Pediatrics, 144(6), e20183712.
• Dree, J., Lemmens, L., & Van Assche, R. (2020). Food fortification as a public health strategy. Journal of Food Science and Nutrition, 8(3), 128-134.
• Gibson, R. S., et al. (2020). Iron deficiency anemia in women and children in developing countries. Food and Nutrition Bulletin, 41(2), 125-140.
• Hotez, P. J., et al. (2014). Helminth infections: Soil transmitted helminths and schistosomiasis. Disease Control Priorities, 2, 109-123.
• World Health Organization. (2019). Global prevalence of anemia in 2019: A summary report. WHO Publications.