Describe the effect of exercise on mineral need. What are the minerals that are most likely inadequate in an athletes diet? What is a major cause of low mineral intake and why? What are the factors that increase or decrease calcium, iron and zinc absorption? What are the minerals/hormones/vitamins involved in bone health? Briefly describe calcium homeostasis. What is the key to preventing osteoporosis and poor bone health? What group/types of athletes are at risk for poor bone health and why? Describe the role of the mineral iron involved in blood formation. What athletes are likely to be deficient? Describe the phases of the development of iron deficiency anemia? What is the effect of iron deficiency and iron deficiency anemia on athletic performance? What is the relationship between zinc and iron/calcium? (e.g. What do you need to consider with supplementation?) Effect of Exercise on Mineral Needs

Exercising has a positive effect on your mineral requirements

Exercise is known to be beneficial to physical and mental health, however, it is also known to increase the body’s need for certain minerals. They are vital for optimal health as they participate in many physiological processes. The minerals most likely inadequate in an athlete’s diet are iron, zinc, and calcium. Zinc is important for wound healing and oxygen transport. Iron is also essential for energy production and immune system function. Calcium plays an important role in bone and muscle strength, nerve transmission, and is essential for the health of bones. Low mineral intake can be caused by a low dietary intake, poor absorption, or gastrointestinal issues (Ruggles & McAnulty (2016)). Body composition, diet, and presence of minerals can all affect the amount and quality of calcium, iron, or zinc absorption. The presence of vitamin D, certain amino acids and calcium can increase calcium absorption. However, it will be decreased by high intakes of dietary fiber, zinc, oxalate and phytate (Bouillon, et al. 2017). High levels of iron absorption are increased in meats, poultry, and fish. It is also decreased by high amounts of dietary fiber, oxalate, and phytate. Cont…

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