2. Tony M. is a 46 year-old Native American male with a history of hypertension (140/95), elevated serum cholesterol (240 mg/dl), and hypothyroidism. He takes a potassium-depleting diuretic. He recently bought an exercise bike for indoor use and has started a walking program. He also plans to avoid all table salt and to begin reading labels when he goes to the grocery store.

a. What concerns do you have about his intake of iodine, since he plans to avoid table salt? In what other foods might he consume iodine?

b. Tony’s usual diet, which is low in fruits and vegetables, could be low in which minerals? What suggestions do you have for increasing the intake of these minerals?

c. Tony drinks very little milk. What would you recommend for including more calcium in his diet?

d. Fluoridated water is not available. Does this concern you?

3. Mrs. Atkinson has recently seen and heard a lot about the amount of salt in foods. She has been surprised by the number of nutrition web sites that recommend that people decrease the amount of salt in their food. If sodium is such a bad thing, Mrs. Atkinson wonders, why do you need to have any at all? How would you explain this to her?

4. Evelina is a vegan. She stopped eating meat and dairy products when she was a teenager. She is now in her late twenties. She wants to start a family but is concerned about whether she can obtain enough calcium in her diet to ensure her baby’s health. She is also concerned that she might be at risk for osteoporosis. How can Evelina consume enough calcium to meet her own and her baby’s needs?

5. Keep a record of all the food you eat (including portions) over a two day period. You MUST use the 13th edition of Whitney and Rolfes to answer this question. Please note, credit will not be given if your food record is not realistic for two days – recording only a few foods is not realistic. Please do your own work! Answer the following:

a. Using Appendix H of your text, determine how much iron you took in. Show your work to include DA+ code numbers. If your menu item is not listed in Appendix H, use the entry closest to what you ate.

b. Using the DRI table (page B) what is your daily requirement for iron and have you met it? Why or why not?

c. What food groups are considered to be good sources of iron in the American diet?

d. Since iron’s relationship with health is well established, do you take any type of iron supplement in order to meet your dietary needs? If so, what type of iron do you take?

6. Apryl has been diagnosed with iron-deficiency anemia. Her friend Bruce, who is taking a nutrition class, suggested that she take extra vitamin C every day. Apryl is confused by this advice, since her doctor told her to increase the amount of iron in her diet, not the amount of vitamin C. How can Bruce explain his recommendation to her?

7. As Highlight 13 points out, while food was once just food, today food can be and is used as medicine. Discuss some pros and cons of that philosophy.