FDSC 200 Lecture Notes - Lecture 13: Malnutrition, B Vitamins, Thiamine

• School: McGill University
• Department: Food Science
• Course: FDSC 200
• Professor: Lawrence Goodridge

Document Summary

Lack or insufficient dietary intake is often associated with deficiency diseases: losses tend to be counteracted by the fact that preservation processes make more food available all year round (vs eating only seasonally, two categories, fat-soluble. more likely to be associated with toxicity when consumed in excessive amounts. dramatically reduced fat intake can lead to a shortage of these vitamins: water-soluble. vitamin c, b vitamins, biotin & choline. more easily lost due to leaching into water during processing and/or cooking. Fat-soluble vitamins: vitamin a, retinol, retinal, retinoic acid, diverse roles including: retinol strengthens mucous membranes; keeps skin flexible. retinal plays a fundamental role in vision: lack of vitamin a affects night vision. retinoic acid regulates gene expression/protein production in cell nucleus: only found in animal products, -carotene (precursor) is found in plants. known as pro-vitamin a (not a vitamin itself: excessive amounts can be toxic.