Food science 5 - Lecture 1: Vitamins, Minerals &...

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Lesson 5 1. Definition: vitamins, minerals a. Vitamins i. Organic micronutrients necessary for reproduction, growth and maintance ii. Fat soluble (a,d,e,k) iii. Water-soluble (b-vitamins and vitamin c) b. Minerals i. Inorganic molecules needed in very small amounts (Ca, Na,Fe and I) 2. Definition: fortified, enriched a. Fortified: Nutrients added during processing that are not normally present in a food b. Enriched: The level of nutrients already present in a food has been increased during processing to meet a specific FDA standard 3. Vitamin A – function, food sources, deficiency disease a. Vision: a deficiency in vitamin A can lead to blindness b. Liver, eggs and full-fat dairy products are animal-food sources of vitamin A. c. Probitamin A Carotenoids ( β carotene) i. Deep red/orange/yellow fruits and vegetables ii. Converted in the body to Vitamin A 4. Vitamin D – function, food sources, deficiency disease a. Sunshine vitamin i. Given sunshine your body can make all it needs b. It is essential for bone health because it absobes calcium from the small intestine c. Rickets- deficiency disease of vitamin D cause by not enough sunshine 5. Vitamin E – form, function, food sources a. Antioxidant
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Food science 5 - Lecture 1: Vitamins, Minerals &...

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