FNN 100 Lecture Notes - Lecture 12: Neural Tube, Premenstrual Syndrome, Gastritis

• School: Ryerson University
• Department: Nutrition and Food
• Course: FNN 100
• Professor: Barbara Wendland

Document Summary

Fortification: process of adding nutrients to foods generally not found in the food (e. g. adding calcium to orange) Health canada regulates which foods must be fortified and which nutrients should be added. Enrichment: adding nutrients back to foods that have lost nutrients due to processing. (e. g adding b vitamins to white rice) Assists in energy production, carbohydrate metabolism, the production of ribose and the health of the nervous system. Bioavailiability is also affected by the presence of antithiamin factors (atf) such as enzymes in raw shellfish and fresh water fish if consumed raw as well as tea, coffee, betel nuts, blueberries, red cabbage. Habitual consumption of these foods may increase the risk of thiamin deficiency. The active form, thiamin pyrophosphate, is a coenzyme for many reactions in atp production. Beriberi weakness, fatigue, neurological symptoms, rapid heartbeat, heart failure. Riboflavin (b2: a(cid:374)othe(cid:396) i(cid:373)po(cid:396)ta(cid:374)t (cid:272)o(cid:373)po(cid:374)e(cid:374)t i(cid:374) the cac. Reason why milk is kept in cardboard, opaque containers.