ATI Nutrition Questions and Answers Graded A+ 24
Food sources for iron Organ meats, egg yolks, whole grains, green leafy veggies Function of Iron Responsible for hemoglobin formation and function, cellular oxidation of glucose, antibody production and collagen synthesis. Function of Iodine Synthesis of thyroxine, regulates metabolism If lacking, creates a goiter Iodine Sources of Iodine Seafood, table salt RDA of Iodine 100-150 mcg for Adults Sulfur (S) Component of vitamin structure, byproduct of protein metabolism
Written for
- Institution
- ATI Nutrition 4 24
- Course
- ATI Nutrition 4 24
Document information
- Uploaded on
- June 3, 2024
- Number of pages
- 51
- Written in
- 2023/2024
- Type
- Exam (elaborations)
- Contains
- Questions & answers
Also available in package deal