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Unformatted text preview: Lecture 1: Vitamins, Minerals & Dietary Supplements Lesson 5 1. Definition: vitamins, minerals-Vitamins- organic micronutrietns necessary for reproduction, growth, and maintenance. -Divided into 2 groups: 1) Fat soluble- A, D, E, K 2) Water soluble- B-vitamins and vitamin C -Minerals-inorganic molecules needed in very small amounts in the diet-eg Ca, Na, Fe and I-Vitamins and Minerals do not supply calories 2. Definition: fortified, enriched-Fortified- nutriets added during processing that are not normally present in a food. Eg calcium added to orange juice-Enriched- the level of nutrients already present in a food has been increased during processing to meet a specific FDA standard. EG vitamins and minerals added to flour. 3. Vitamin A – function, food sources, deficiency disease-necessary for vision-deficiency leads to blindness-animal sources: liver, eggs, full-fat dairy-plant sources: deep red/orange/yellow fruits and vegetables contain provitamin A carotenoids like beta-carotene which are converted to vitamin A in the body. 1 Lecture 1: Vitamins, Minerals & Dietary Supplements Lesson 5 4. Vitamin D – function, food sources, deficiency disease -Sunshine vitamin- body can make this when in sun light-essential for bone health because it required for absorption of calcium from the small intestines. -deficiencies- rickets-sources: oily fish, egg yolk, butter, liver, and fortified milk and cereal 5. Vitamin E – form, function, food sources-antioxidant- protective in every cell in the body from oxidative damage-sources: wheat germ (high levels), nuts, seeds, vegetable oil 6. Vitamin K – function, food and other sources-vital for blood clotting, stored in liver-sources: spinach, cabbage, cauliflower, broccoli, cereals-intestinal bacteria produce about 10-15% of our vitamin K...
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This note was uploaded on 03/30/2008 for the course FOOD SCI 120 taught by Professor Ingraham during the Spring '08 term at Wisconsin.
- Spring '08