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.
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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

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- Spring '08
- INGRAHAM
- Vitamin, dietary supplements, food sources
-
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