Foods and Nutrition 1021 Chapter 7: Chapter 7- The Vitamins

12 Pages
Unlock Document

Western University
Foods and Nutrition
Foods and Nutrition 1021
Jennifer Broxterman

Chapter 7: The Vitamins Definition Classification of Vitamins Vitamins o Organic compounds vital for life o Indispensable to body functions o Needed in small amounts o Noncaloric essential nutrients o The only disease a vitamin can cure is the one caused by a deficiency of that vitamin PrecursorsProvitamins o Compounds in foods converted to active vitamins Fatsoluble Watersoluble Vitamins Fatsoluble vitamins o Vitamins A, D, E, K Watersoluble vitamins o B vitamins (thiamin (B1), riboflavin (B2), niacin (B3), folate, B12, B6, biotin, pantothenic acid) o Vitamin c Factors that destroy vitamins o Acids, bases, oxygen, UV light, heat Fat Soluble Vitamins Characteristics of Fatsoluble Vitamins Vitamins A, D, E, K o Absorbed into the lymph, travel in the blood in association with protein carriers o Dissolve in lipid o Require bile for absorption o Stored in the liver body tissues o May be toxic in excess from supplements (A, D, K) o Deficiencies occur with low intake or fat malabsorption Vitamin A 3 active forms in the body o Retinol (stored in the liver) o Retinal retinoic acid (converted by cells for retinol) Betacarotene o Plantderived precursor Good food sources o Liver, fortified milk (vitamin A)
More Less

Related notes for Foods and Nutrition 1021

Log In


Don't have an account?

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.