Nutritional Anemias Nutritional Anemias explores the biochemistry of vitamin B12, folate, and iron, and it describes food sources of these nutrients and factors that enhance or impair absorption and bioavailability. It also identifies populations at risk and discusses the prevention, diagnosis, and treatment of nutritional anemias.

Module Content:

* Absorption, transportation, homeostasis, biologic functions, and deficiency states of iron, folate, and vitamin B12

* Red blood cell formation

* Iron excess, toxicity, hemochromatosis

* Folate in cell growth and pregnancy

* Folate and Alcohol

* Pernicious anemia

* Epidemiology and prevention of anemia

* Nutrition Assessment

* Nutrient-nutrient and drug-nutrient interactions

* Nutritional implications of inflammatory bowel disease

Case Study: 44-year-old male with Crohn's Disease

Learning Objectives:

After completing this module, you should be able to:

1. Identify the nutrients involved in normal red blood cell formation and food sources for each.

2. Describe the clinical symptoms, etiologies, and standard diagnostic procedures for each type of nutritional anemia.

3. Cite recommended daily allowances for vitamin B12, folate, and iron.

4. Identify high risk groups for nutritional anemias and potential health consequences.

5. Describe factors that may alter absorption or availability of each nutrient.

6. Explain the role of intrinsic factor in the absorption of vitamin B12 and its relation to pernicious anemia.

7. Describe treatment regimens for vitamin B12, folate, and iron deficiency and the causes, prevention and treatment of iron overload.