Individual references

Liver whole and enriched grain products peas meat

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liver, whole and enriched grain products, peas, meat, legumes, milk, eggs, fish, poultry, peanuts, kidney, fortified grains and cereals, milk products, oysters, shellfish, and egg yolk. (J. Anderson and L. Young, 2008). High nutrient sources of fat-soluble vitamins include liver, vitamin A fortified milk and dairy products, butter, whole milk, cheese, egg yolk, carrots, leafy green vegetables, sweet potatoes, pumpkins, winter squash, apricots, cantaloupe, fortified margarine, fish oils, vegetable oil, shortening, wheat germ, whole grain products, and nuts. (J. Anderson and L. Young, 2008). Water-soluble vitamins are easily destroyed or washed out during food storage and preparation. B-Complex vitamins and Vitamin C are water-soluble vitamins that are not stored in the body and must be replaced each day. Fat-soluble vitamins are vitamins A, D, E, and K. Small amounts of these vitamins are needed to maintain good health. The body does not need these every day and stores them in the liver when not used. (J. Anderson and L. Young, 2008). References
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The Medical Dictionary(2008)”Vitamin Toxicity” Retrieved from www.thefreedictionary.com Livestrong(2013)”What are the two classes of vitamins?” & “The risks of vitamins” Retrieved from: www.livestrong.com Leslie Bilderback “The importance of daily vitamin intake” Retrieved from: www.netplaces.com J. Anderson and L. Young(2008)”Water-soluble vitamins” & “Fat-soluble vitamins” Retrieved from: www.colostate.edu
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