An insufficient amount of iron in a persons diet can cause:Question 5Select one:a.anencephaly.b.anemia.c.Both A and Bd.headache.

Iron-deficiency anemia often causes symptoms ofMultiple Choicefatigue.night blindness.dental decay.dermatitis.

Two Kinds of IronThe human body needs iron to produce hemoglobin, a substance that helps red blood cells transport oxygen. Without enough iron, a person may feel tired and weak. Dietary sources of iron include plant sources, such as vegetables and beans, and animal foods, including poultry, red meat, and fish. However, plant and animal sources are not equal. The iron in plants, called nonheme iron, is not easily absorbed by the human digestive system. For example, a half cup of cooked spinach contains a healthy dose of over three milligrams of iron. Unfortunately, only five percent of that iron can be used by the body. On the other hand, the iron in animal foods, called heme iron, is better utilized. Heme iron is contained within a ring of protein, which helps the body to absorb it easily.What is the main, or central, idea of the passage?Plant and animal food sources both contain iron, which helps red blood cells carry oxygen throughout the body.Plant and animal food sources both contain iron, but the iron in animal foods is more accessible to the body.Heme iron, found in meat and fish, is easily absorbed by the human body.Submit

Foods high in iron that help prevent or treat anemia includea.. Homemade breads and most fresh vegetables.b.. Liverc.. Green peas and cheese.d.. Dairy foods and fresh fruit.

Globally, an estimated two billion individuals are impacted by a persistent deficiency of essential vitamins and minerals (micronutrients). The most common micronutrient deficiencies include iron, vitamin B12, vitamin D, zinc, and vitamin B2 (Allen, Peerson, & Olney, 2009). The first two of these deficiencies are associated with one of the most common diseases, anemia.Anemia is caused by a deficiency of red blood cells or hemoglobin, where the body is unable to produce an adequate number of healthy red blood cells. Hemoglobin is a protein molecule within red blood cells that carries oxygen to tissue throughout the body (Guo, Zhou, Jia, & Xu, 2019). Because hemoglobin transports oxygen from the lungs to the capillaries, anemia leads to hypoxia. Symptoms may be related to an underlying cause or to the anemia itself. Anemia is associated with symptoms including weakness, shortness of breath, and serious health risks including abnormal mental and motor development (Harrabi et al., 2021). Elements contributing to the formation and development of red blood cells and hemoglobin synthesis include iron, as well as other minerals such as copper, zinc, magnesium, cobalt, and molybdenum, vitamins (particularly folic acid and vitamin B12), and amino acids. Several factors, including food insufficiency, and certain customs and habits, can contribute to the development of nutritional anemia. The increased availability of food, better resource utilization, and improved habitats quality can support a more balanced nutritional profile (Bhadra & Deb, 2020).The above-mentioned iron and vitamin B12 are very difficult to obtain from the plant-based diet and are generally poorly absorbable. Various diseases of the digestive tract can also play a role, which reduce the ability to absorb these substances. They are primarily found in animal products, which are not easily available to the populations in developing countries.Microalgae and cyanobacteria (MaC) are known as sources of proteins, amino acids, fatty acids, vitamins, minerals, and pigment (Tokuşoglu & üUnal, 2003). MaC also contain natural antioxidants which are used in the pharmaceutical and food industries to prevent oxidation and peroxidation processes (Seghiri, Kharbach, & Essamri, 2019). The protein content of MaC ranges from 50 to 70% of its dry weight (including many amino acids, particularly essential amino acids such as leucine, valine, and isoleucine) (Janssen, Wijffels, & Barbosa, 2022). Microalgae and cyanobacteria biomasses can thus be incorporated as functional ingredients in nutraceutical products due to their high potential to positively influence human health and have the potential to meet humanity's needs in terms of more sustainable food sources (particularly proteins) in the coming decades (Matos, Novelli, & Tribuzi, 2022). It thus is important to ensure that a suitable combination of different types of MaC are designed with an ideal content including all the necessary substances and in an amount that will be positively accepted by the human body.This research aims at identifying additional sources of vitamin B12, iron, amino acids, and proteins in desired amounts that can be combined to create a product capable of reducing the prevalence of anemia and other forms of malnutrition worldwide. For this purpose, two organisms approved by the European Union and the United States Food and Drug Administration for consumption and use in the food industry were selected, i.e., Arthrospira (Limnospira) maxima and the green microalgae, Chlorella vulgaris (Sharp, 2016).

Deficiency of iron blunts the sense of taste. Question 2 options: True False