In this course, you learned that iron is a nutrient of concern during many stages of the life cycle. a.) Name one stage of the life cycle during which a person is at increased risk for iron deficiency anemia. b.) Explain why a person at this stage of the life cycle is at risk.

Due to its roles in production of white blood cells and maintenance of healthy skin and mucosal cells, a dietary deficiency of which fat-soluble vitamin is likely to result in immune dysfunction?

True or false: For a 45-year-old female, a waist circumference of 38.5 inches (98 cm) indicates increased risk for chronic diseases.

Which component of human milk selectively promotes the growth of beneficial bacteria in the infant’s gastrointestinal tract?

During pregnancy, ______ is an especially risky foodborne pathogen because it can cross the placenta, infect the fetus, and cause fetal death.

​A person who is 5’6″ and weighed 125 pounds before pregnancy should gain _____ throughout pregnancy.

To minimize risk of foodborne illness, it is important to serve hot foods at ______°F or above and to refrigerate perishable foods within ______.

​Compared to those with a healthy pre-pregnancy BMI, females who begin pregnancy with a BMI in the obese range are more likely to

On average, adult females should consume ______ of fiber per day.

The American Academy of Pediatrics encourages the use of ______ for hydration in most situations.