Sports Medicine
A Crucial Period
Good Pain, Bad Pain
On Your Knees
Secondary Injuries
Imaging Technology
What's Sciatica?
The Female Athlete
Putting Your Feet First
Itis Schmitis
Too Much, Too Soon
Under the Influence
What's Goin' On?
Think Inches, Not Pounds
Preventing Vaginitis
That Painful Pull
Athlete's Heart
Exercise & Arthritis
Chilled to the Bone
Measuring Body Fat
Exercise and Your Breasts
Choosing a Sports Doctor
Lean on Me (Shoulder)
Exercise & Anemia
Exercise Abuse
Pelvis Sighting
Hand Aid
It's All in the Wrist
Back in Action
Altitude Adjustment
Tennis Elbow, Anyone?
Exercising in the Heat
Agony of the Feet
Restless Legs
Night Time Cramps
Birth Control Concerns
No Periods, No Babies?
Post Partum Prescription
Weight Loss Mystery
Undesirable Cooldown
To Brew Or Not To Brew
Fitness After Baby
Biking and Back Pain
Swimmer's Shoulder
A Hidden Athlete
Avoiding Osteoporosis
Drug Testing
Maximum Heart Rate
Headway Against Headaches
Torn Rotator Cuff
Fat Figures
Bloody Urine
Sag Story
Lackluster Leg
Bothersome Bulge
Gaining in Years
Taking It On the Shin
Aching Ankles
Hoop Help
Tender Toes
Meals For Muscle
Growing Pains
Hot Tips
High Altitude PMS
Personal Bests
Air Pollution
Ankle Blues
Heartbreak Heel
Yeast Relief

Exercise and Anemia


Getting your 18 mgs a day may be difficult. The average American non-vegetarian diet contains about 6mg of iron in every 1,000 calories. Most women are reluctant to eat 3,000 calories or more to assure their daily quota.

The iron most easily absorbed is from food containing blood: red meat. Iron from non-meat sources and fortified sources as a cereal are much less readily absorbed. See the chart for the iron content of some foods.

Ironing it out

This chart lists the appropriate iron content of selected foods. Use it to ensure that you consume adequate amounts of iron. Keep in mind that the Recommended Dietary Allowance for women is 18 mg/day.

Food Iron (mg)
3 oz. Liver 6.5 - 9
3 oz. Chicken 1 - 2
3 oz. Lean Steak 4 - 5
3 oz. Fish 1 - 2
3 oz. Canned Tuna 2
Egg (1 medium) 1.0 - 1.5
Pinto Beans (1 cup cooked) 3.0 - 5.5
Bread (1 slice enriched) 0.6-1-6
Cereal (1 cup enriched)
read labels for exact amount
Prune juice (1/2 cup) 2
Raisins (1/2 cup) 2
Dried apricots (12) 6
Green beans (1/2 cup) 0.4-1.0
Spinach, greens (1/2 cup) 1.5-2.5

So where is all this iron stored?

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Table of Contents

Foreword: Billie Jean King

Comments by Barb Harris
Editor in Chief,
Shape Magazine

General Health
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The information in this web site is for educational purposes only and is not providing medical or professional advice. It should not be used for diagnosing or treating a health problem or disease. It is not a substitute for professional medical care. If you have or suspect you might have any health problems, you should consult a physician.

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