MEDI213 Lecture 8: Nutrition related anaemias
7 Aug 2018
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Document Summary
To understand the etiology of the different types of nutrition related anaemias. Given laboratory data - being able to decipher the type and the cause of the anaemia and explain your answer. Blood composition and functions: erythrocytes (rbc) carry oxygen and carbon dioxide, leukocytes (wbc) important in immunity and inflammation, platelets involved in blood clotting, anaemia is about red blood cells and haemoglobin, nutrition related b12, folate, iron. Anaemia reduced number of rbc: anaemia is about red blood cells and haemoglobin. Or: a decrease in the quality of haemoglobin. Or: a decrease in the quantity of haemoglobin, how does this affect bodily functions: Anaemia causes: blood loss, a combination of all 3. Impaired erythrocyte production e. g. do not have correct raw aterials do produce erythrocytes (folate, b12, iron) Increased erythrocyte destruction: etiology and morphologic basis (cid:858)cyti(cid:272)(cid:859) = size (cid:858)chro(cid:373)i(cid:272)(cid:859) = h(cid:271) (cid:272)o(cid:374)(cid:272)e(cid:374)tratio(cid:374, e. g. macrocytic normochromic anaemia (general or broad classification of anaemias)
