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Evaluation of iron intake in a selected group of women
KRŮČKOVÁ, Dominika
This thesis focuses on the assessment of iron intake in women. Women, especially those of childbearing age, are an at risk group for iron deficiency anaemia. This is because of the higher need for this trace element due to its loss during menstruation, in pregnant and lactating women the need for iron increases due to fetal nutrition and increased red blood cell production to ensure adequate oxygen transport to both mother and fetus. Iron intake was monitored in two groups of women, with the first group comprising women younger than 50 years of age, while the second group included women older than 50 years. Both groups consisted of six female respondents. Iron intake was assessed through four weekly dietary intakes. Dietary consumption was recorded for one year. One weekly diet was recorded by the respondent in each season. The diets were analysed through publicly available databases. The recommended standard for nutrient intake was based on the recommendations of DACH (2019). The aim of this study is to analyze the intake of iron, energy and essential nutrients and to compare the resulting values both within the two groups of respondents and with the official recommendation for the intake of each nutrient. According to the results, only one respondent from the age group over 50 years does not meet the recommended standard of 10 mg iron/day. In the group of women under 50 years of age, only 1 respondent meets the recommended standard of 15 mg iron/day. However, the iron intake of most of the respondents can be assessed as satisfactory. Furthermore, there was a difference in iron intake between the two groups of women, with women under 50 years receiving statistically more iron than women over 50 years. The effect of season on iron and essential nutrient intake was not demonstrated. A statistically significant difference was observed only in the energy intake of the group of women over 50 years of age, namely between the summer and autumn seasons, with women in this group taking in statistically more energy in the autumn season compared to the summer season. Furthermore, a positive moderate correlation was found between protein and iron intake. A varied and balanced diet that includes iron rich foods such as red meat, poultry, fish and legumes is essential for adequate iron intake. Iron absorption can be aided by simultaneous consumption of foods containing vitamin C.
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The importance of milk and diary products in human nutrition
Maroušková, Nela ; Hejtmánková, Alena (advisor) ; Michlová, Tereza (referee)
Milk and dairy products become integral part of human nutrition and belong to common food. Milk is very valuable because it contains complete proteins. Its disaccharide lactose is a source of energy. Butterfat is easily digestible. Besides potassium, sodium, magnesium, chlorine and sulfur milk contains also dietary elements like calcium and phosphorus.
Milk also contains many trace elements like iron, zinc, iodine, selenium, manganese, fluorine, chromium, cobalt, and molybdenum. Milk is an important source of vitamins. It contains significant amounts of water soluble B and C vitamins alongside fat soluble vitamins E and A and smaller amounts of vitamins K and D.
Milk and dairy products are an important source of calcium. Lack of calcium is the main cause of osteoporosis. Regular consumption of milk and dairy products may reduce the risk of cancer. Nevertheless disproportionate consumption of dairy products containing unsaturated fats can lead to higher incidence of certain types of cancer, higher risk of cardiovascular diseases and metabolic syndrome. Milk contains also compounds that prevent aforementioned diseases.
Milk is the only source of nutrients for newborn children and suckled infants. It is convenient source of nutrients in times of higher nutrient demands especially during pregnancy, nursing and senescence.
Milk, milk cream, fermented milk products, buttermilk, cheese, whey, curd cheese, whey proteins, frozen creams, cream, condensed and powdered milk belong to most important products. Fermented milk products are very beneficial to human health. Those products are sources of complete proteins, calcium, phosphor and vitamins, especially B vitamins. Lactose is decreased making fermented milk suitable for lactose-intolerant subjects. The fermentation process increases the shelf-life of the product while improving the digestibility and microbiological safety.
Milk and dairy products consumption can also have negative impact on human health. Lactase deficiency or lactase insufficient activity in small intestine results in lactose intolerance. Milk can also cause food allergy to the cow's milk.
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