Answer to Question 1
In developed countries, most people obtain enough zinc from the diet without resorting to supplements. In developing countries, zinc supplementation plays a major role in effectively reducing the incidence of disease and death associated with diarrhea and pneumonia.
Answer to Question 2
Meats, fish, and poultry contribute the most iron per serving; other protein-rich foods such as legumes and eggs are also good sources. Although an indispensable part of the diet, foods in the milk group are notoriously poor in iron. Grain products vary, with whole-grain, enriched, and fortified breads and cereals contributing significantly to iron intakes. Finally, dark greens (such as broccoli) and dried fruits (such as raisins) contribute some iron.
The bioavailability of iron is high in meats, fish, and poultry, intermediate in grains and legumes, and low in most vegetables, especially those containing oxalates such as spinach. As mentioned earlier, the amount of iron ultimately absorbed from a meal depends on the combined effects of several enhancing and inhibiting factors. For maximum absorption of nonheme iron, eat meat for the MFP factor and fruits or vegetables for vitamin C. The iron of baked beans, for example, will be enhanced by the MFP factor in a piece of pork served with them. The iron of bread will be enhanced by the vitamin C in a slice of tomato on a sandwich.
The “Infertility Belt” In certain countries in Central Africa, infertility rates are as high as 30%
Countries of Origin of Unauthorized Immigrants to the United States
Recent research suggests that zinc lozenges and nasal gels may help reduce the severity
The developing organism senses maternally transmitted environmental cues
Zinc-finger nucleases and TALENs bind and cut DNA at specific sequences
Age structure for three countries (China)