Food and nutrientl
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Food Is that which nourishes the body. Anything eaten or drunk, which can be absorbed by the body to be se as energy source ,building, regulating or protective material. Nutrients is food substance that provides energy which is necessary for growth and repair. Examples of nutrients are vitamins, minerals, carbohydrates, fats, and proteins.
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The document discusses nutrition and a balanced diet. It defines nutrients and their importance for growth, development, health and energy. The major components of food are carbohydrates, fats, proteins, vitamins, minerals and other substances like roughage and water. It emphasizes the importance of a balanced diet that contains all nutrients in correct amounts along with enough water and roughage for proper body growth and maintenance. Deficiency of certain nutrients can cause diseases.
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This presentation shows the importance of having balanced Diet.The importance of having the combination of variety of nutrients.This presentation also describes the different dividions of food and their sources,Carbohydrates,Proteins,Fat,Vitamins and Minerals etc...
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A balanced diet contains a variety of nutrients that provide energy, build the body, and protect it. There are four main types of nutrients: carbohydrates and fats provide energy; proteins build the body; vitamins and minerals protect it. Carbohydrates, proteins, fats, vitamins, and minerals each have distinct roles in the body and distinct sources in food. Maintaining adequate intake of all nutrients through a varied diet is necessary for good health and physical function.
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Nutrition is essential for health and requires adequate intake of carbohydrates, proteins, fats, vitamins, minerals, and water. The document discusses the importance of these six major nutrients and provides examples of diseases related to deficiencies or imbalances. It also discusses other essential components like antioxidants, phytochemicals, and protein-energy malnutrition. Overall, the document emphasizes the importance of a balanced diet and sufficient nutrition intake to prevent disease and support overall health and wellbeing.
NUTRIENTS - A quick introduction
This document provides an introduction to nutrients, including their definition, types, and functions. It discusses macronutrients like carbohydrates, proteins, fats, and water that provide energy and support growth. Micronutrients including vitamins and minerals are also outlined, which are needed in small amounts. Specific macronutrients and micronutrients are defined along with their food sources and roles. The document concludes with information on nutrient deficiencies that can result from not getting enough nutrients and the potential causes of deficiencies.
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The document discusses the importance of proper nutrition and obtaining nutrients from food. It notes that a lack of important nutrients can cause health issues. Key nutrients discussed include carbohydrates, fats, proteins, vitamins, minerals, and water. Not getting enough of certain vitamins and minerals can lead to deficiencies and diseases, such as scurvy from a lack of vitamin C or goiter from insufficient iodine. Nutrition can also be impacted by factors like poverty, habitat, disease, and parasites.
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The document discusses nutrition and a balanced diet. It defines nutrients and their importance for growth, development, health and energy. The major components of food are carbohydrates, fats, proteins, vitamins, minerals and other substances like roughage and water. It emphasizes the importance of a balanced diet that contains all nutrients in correct amounts along with enough water and roughage for proper body growth and maintenance. Deficiency of certain nutrients can cause diseases.
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This presentation shows the importance of having balanced Diet.The importance of having the combination of variety of nutrients.This presentation also describes the different dividions of food and their sources,Carbohydrates,Proteins,Fat,Vitamins and Minerals etc...
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A balanced diet contains a variety of nutrients that provide energy, build the body, and protect it. There are four main types of nutrients: carbohydrates and fats provide energy; proteins build the body; vitamins and minerals protect it. Carbohydrates, proteins, fats, vitamins, and minerals each have distinct roles in the body and distinct sources in food. Maintaining adequate intake of all nutrients through a varied diet is necessary for good health and physical function.
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Components of Food
The main components of food are carbohydrates, proteins, fats, vitamins, minerals, and dietary fiber. Carbohydrates like sugars, starches, and cellulose provide energy and are obtained from foods like grains, fruits, and vegetables. Proteins aid growth and tissue repair and are found in foods such as milk, eggs, meat, and pulses. Fats store energy and help absorb vitamins; they come from foods including butter, oils, nuts. Vitamins and minerals are needed in small amounts and support growth; deficiencies can cause diseases. A balanced diet contains all essential nutrients.
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This document discusses vitamins and food groups that are important for a healthy diet. It outlines vitamins A, B, C, D, and E and explains that foods belong to groups that each provide different benefits. It describes carbohydrates as the main source of energy, fats as needed for cell production and organ protection, and proteins as the building blocks of cells that cannot be stored and must be consumed daily. The document provides examples of foods that contain carbohydrates, fats, and proteins.
nutrients found in our body
This document discusses the main nutrients found in food that provide nourishment for the body, including carbohydrates, protein, fat, vitamins, minerals, and water. It provides information on the purpose and importance of each nutrient, as well as recommended daily intake amounts according to age. The key nutrients discussed are carbohydrates, which provide the main source of energy; protein, which is important for building muscle and tissue; and water, which helps regulate temperature and bodily functions.
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A nutritious diet provides the body with six essential classes of nutrients: proteins, carbohydrates, fats, vitamins, minerals, and water. Each nutrient plays an important role in energy production, cell development, growth and repair. A balanced diet from the five major food groups - grains, vegetables, fruits, dairy, and proteins - supplies all nutrients needed for health, growth, and disease prevention.
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This document discusses the classification and sources of macronutrients and micronutrients important for human nutrition. It outlines that nutrition consists of macronutrients like carbohydrates, proteins and fats that provide energy, and micronutrients like vitamins and minerals that are essential in smaller amounts. Common sources of carbohydrates include grains, potatoes and fruits, while proteins come from both animal sources like meat and eggs and plant sources like beans and nuts. The document also examines deficiency symptoms and functions of each macronutrient and micronutrient group.
Balance diet
A balanced diet contains foods from all seven food groups in the proper amounts. It provides enough energy for one's age, sex, occupation, climate, health conditions, and body size. Dietary fiber from fruits and vegetables is important for digestive health, while water is essential for life and makes up 60-70% of our body weight. It transports nutrients, regulates temperature, and is lost through sweat, urine, feces, and breathing. Consuming the right amount of a balanced diet prevents weight gain or loss and deficiency diseases.
Nutrients
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Nutrients provide energy and help build cells and tissues. No single food supplies all the nutrients needed for the body to function properly. Nutrients include water, calories from proteins, carbohydrates and fats, carbohydrates like glucose and cellulose, lipids like triglycerides and cholesterol, amino acids and proteins, and micro nutrients like vitamins and minerals. Vitamins and minerals play important roles in chemical reactions and body functions.
Sports Nutrition
A healthy diet involves choosing appropriate amounts of foods from the five main food groups: carbohydrates, protein, fruits and vegetables, dairy, and foods containing fat and sugar. Consuming a variety of foods from each group helps reduce disease risk and promotes health. Diet refers to both the types of foods consumed and the quantities eaten. Nutrition involves ingesting, digesting, absorbing and assimilating food to support growth, repair and body maintenance. A balanced diet means eating a variety of foods from all groups in proper proportions to get needed nutrients.
Essential nutrients
Carbohydrates, proteins, fats, vitamins, minerals, and water are the six major nutrients essential for good health. Carbohydrates provide energy and are found in sugars, starches, and fiber. Proteins aid in growth, repair, and maintenance of tissues. Fats provide concentrated energy and aid in vitamin absorption. Vitamins and minerals are needed in small amounts for growth and various metabolic processes. Finally, water is essential for proper digestion, absorption of nutrients, and transport of substances throughout the body.
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A balanced diet contains adequate amounts of all necessary nutrients from the main food groups to support healthy growth, activity, and bodily functions. It includes carbohydrates, vegetables, protein, fats/oils/sweets, and eating these in proper proportions is important for health. People's energy needs vary because factors like age, gender, body size, exercise level, and metabolism affect how quickly chemical reactions occur in the body and how much energy is needed to fuel these reactions.
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A balanced diet with a variety of nutrients is important for health and maintaining a healthy weight. Nutrition involves taking in foods and absorbing nutrients like carbohydrates, fats, proteins, vitamins, and minerals. Carbohydrates are the main energy source and come in simple and complex forms. Fats supply over twice as much energy as proteins or carbs and are divided into saturated and unsaturated types. Proteins are essential for growth and repair and contain amino acids. Vitamins and minerals are also needed in small amounts. Sports nutrition is based on balance, variety and moderation but athletes need more carbs (70%) and protein (10-15%) due to heavy training, with dehydration and depleted muscle stores
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The document discusses the six main nutrients needed in a healthy diet: carbohydrates, proteins, lipids, vitamins, minerals, and water. Carbohydrates, proteins and lipids provide energy, with carbohydrates and proteins also building body tissue. Vitamins and minerals regulate and promote life processes, with some vitamins being fat-soluble and others water-soluble. All six nutrients are essential for the smooth functioning of life activities in the human body. Common food sources of each nutrient are also outlined.
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Fiber has several health benefits. It aids digestion, helps control weight, and prevents constipation by adding bulk to meals. Dietary guidelines recommend 25-38 grams of fiber per day depending on age and sex. There are two types of fiber - soluble fiber forms a gel in the digestive tract and slows digestion, while insoluble fiber adds bulk and has a laxative effect. Common high-fiber foods include oats, lentils, fruits, vegetables, whole grains, and nuts. Most Americans do not meet the recommended daily fiber intake of 25-38 grams.
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A nutritious diet provides the body with six essential classes of nutrients: proteins, carbohydrates, fats, vitamins, minerals, and water. Each nutrient plays an important role in energy production, cell development, growth and repair. A balanced diet from the five major food groups - grains, vegetables, fruits, dairy, and proteins - supplies all nutrients needed for health, growth, and disease prevention.
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This document discusses the classification and sources of macronutrients and micronutrients important for human nutrition. It outlines that nutrition consists of macronutrients like carbohydrates, proteins and fats that provide energy, and micronutrients like vitamins and minerals that are essential in smaller amounts. Common sources of carbohydrates include grains, potatoes and fruits, while proteins come from both animal sources like meat and eggs and plant sources like beans and nuts. The document also examines deficiency symptoms and functions of each macronutrient and micronutrient group.
Balance diet
A balanced diet contains foods from all seven food groups in the proper amounts. It provides enough energy for one's age, sex, occupation, climate, health conditions, and body size. Dietary fiber from fruits and vegetables is important for digestive health, while water is essential for life and makes up 60-70% of our body weight. It transports nutrients, regulates temperature, and is lost through sweat, urine, feces, and breathing. Consuming the right amount of a balanced diet prevents weight gain or loss and deficiency diseases.
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Nutrients provide energy and help build cells and tissues. No single food supplies all the nutrients needed for the body to function properly. Nutrients include water, calories from proteins, carbohydrates and fats, carbohydrates like glucose and cellulose, lipids like triglycerides and cholesterol, amino acids and proteins, and micro nutrients like vitamins and minerals. Vitamins and minerals play important roles in chemical reactions and body functions.
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A healthy diet involves choosing appropriate amounts of foods from the five main food groups: carbohydrates, protein, fruits and vegetables, dairy, and foods containing fat and sugar. Consuming a variety of foods from each group helps reduce disease risk and promotes health. Diet refers to both the types of foods consumed and the quantities eaten. Nutrition involves ingesting, digesting, absorbing and assimilating food to support growth, repair and body maintenance. A balanced diet means eating a variety of foods from all groups in proper proportions to get needed nutrients.
Essential nutrients
Carbohydrates, proteins, fats, vitamins, minerals, and water are the six major nutrients essential for good health. Carbohydrates provide energy and are found in sugars, starches, and fiber. Proteins aid in growth, repair, and maintenance of tissues. Fats provide concentrated energy and aid in vitamin absorption. Vitamins and minerals are needed in small amounts for growth and various metabolic processes. Finally, water is essential for proper digestion, absorption of nutrients, and transport of substances throughout the body.
what is a balanced diet
A balanced diet contains adequate amounts of all necessary nutrients from the main food groups to support healthy growth, activity, and bodily functions. It includes carbohydrates, vegetables, protein, fats/oils/sweets, and eating these in proper proportions is important for health. People's energy needs vary because factors like age, gender, body size, exercise level, and metabolism affect how quickly chemical reactions occur in the body and how much energy is needed to fuel these reactions.
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This document discusses the components of food, including nutrients like carbohydrates, proteins, fats, vitamins, minerals, dietary fibers, and water. It describes the functions of each nutrient and provides tests to identify their presence in foods. A balanced diet containing adequate amounts of all nutrients is important for good health and preventing deficiency diseases and malnutrition, which can result from a lack of certain nutrients. Common deficiency diseases include scurvy, goitre, and anemia. Protein-energy malnutrition can manifest as kwashiorkor or marasmus in severe cases.
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A balanced diet consists of carbohydrates, fats, proteins, vitamins, minerals, water, and roughage consumed in the proper proportions. Carbohydrates are obtained from plants like wheat, rice, and maize. Fats come from foods like butter, oils, and animal products. Proteins can be found in plants, animals, and dairy. Important minerals include iron, iodine, calcium, sodium, and potassium. Vitamins are divided into water-soluble and fat-soluble groups. A balanced diet maintains good health and supports the body's needs.
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This document introduces the 5 main nutrients - protein, carbohydrates, fats, vitamins and minerals. It explains their functions and sources. Protein aids growth and repair, carbohydrates and fats provide energy, while vitamins and minerals perform important roles like aiding enzyme function. Protein is found in meat, eggs and beans. Carbohydrates include sugars from fruit and starches from grains. Fats come from butter, oils and fatty meats. The document also discusses nutrient deficiencies and different people's nutritional needs.
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A balanced diet with a variety of nutrients is important for health and maintaining a healthy weight. Nutrition involves taking in foods and absorbing nutrients like carbohydrates, fats, proteins, vitamins, and minerals. Carbohydrates are the main energy source and come in simple and complex forms. Fats supply over twice as much energy as proteins or carbs and are divided into saturated and unsaturated types. Proteins are essential for growth and repair and contain amino acids. Vitamins and minerals are also needed in small amounts. Sports nutrition is based on balance, variety and moderation but athletes need more carbs (70%) and protein (10-15%) due to heavy training, with dehydration and depleted muscle stores
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sports & nutrition Unit 2 physical education class 12
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The document discusses the six main nutrients needed in a healthy diet: carbohydrates, proteins, lipids, vitamins, minerals, and water. Carbohydrates, proteins and lipids provide energy, with carbohydrates and proteins also building body tissue. Vitamins and minerals regulate and promote life processes, with some vitamins being fat-soluble and others water-soluble. All six nutrients are essential for the smooth functioning of life activities in the human body. Common food sources of each nutrient are also outlined.
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The document discusses the main nutrients found in food - carbohydrates, proteins, vitamins, minerals, and fats. It provides details on the specific roles of vitamins A, B, B12, C, and D, explaining their health benefits and common food sources. Key minerals mentioned are calcium and iron, which are needed for bone and teeth growth and formation of red blood cells respectively. In conclusion, the various nutrients in food are essential to provide energy, support growth and repair of the body, and maintain overall health.
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Three key nutrient cycles - water, carbon, and nitrogen - allow organisms to obtain needed nutrients. The water cycle is driven by the sun and involves evaporation from bodies of water and transpiration from plants, condensation in the atmosphere, and precipitation back to the ground. The carbon cycle moves carbon between living things and the atmosphere, with photosynthesis fixing carbon and respiration releasing it. Nitrogen gas makes up 80% of the atmosphere but is not directly usable, so bacteria play a crucial role in nitrogen fixation, making nitrogen bioavailable to plants through processes like nitrification and ammonification.
Lipids
Lipids are a group of organic compounds that include fats, oils, steroids, and phospholipids. They are insoluble in water and serve important functions in the body such as energy storage, insulation, and cell membrane structure. There are three main classes of lipids: triglycerides which include fats and oils, phospholipids including lecithin, and sterols such as cholesterol. Fats can be saturated, existing as solids at room temperature, or unsaturated and liquid. Hyperlipoproteinemia is a disorder where the body cannot break down lipids properly and is often genetic, leading to high lipid levels in the blood and symptoms like pancreatitis or lipid deposits. It is diagnosed via blood tests
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Fats and lipids are made up of fatty acid chains and glycerol. Lipids are a broad group of molecules that are soluble in organic solvents but not water. They include fatty acids, triglycerides, glycerol, sterol lipids, prenol lipids, and fat-soluble vitamins. Lipids have a polar head and non-polar tails. The polar head is hydrophilic and faces water, while the non-polar tails are hydrophobic and stay away from water. Phospholipids are one type of lipid that have a phosphate-containing polar head and two fatty acid tails. Fats provide energy, are needed to absorb fat-soluble vitamins, form cell membranes, store excess particles
Lipids
Lipids include fats, oils, and other compounds that do not dissolve in water. Fats and oils are made of triglycerides, which are composed of glycerol bonded to three fatty acid molecules. Fatty acids can be saturated, monounsaturated, or polyunsaturated. Lipids serve important functions in the body, including energy storage, insulation, hormone production, and as structural components of cell membranes.
Fats, Oils, and Other Lipids
This document summarizes lipids and fatty acids. It discusses the main categories of lipids, including triglycerides, sterols, and phospholipids. It describes the structure and properties of fatty acids, such as their varying lengths, degrees of saturation, and double bond locations. The roles of triglycerides, phospholipids, and sterols are outlined. The absorption and transport of lipids through the body via lipoproteins like chylomicrons, VLDLs, LDLs, and HDLs is summarized. Finally, the document reviews the uses and functions of fats and lipids in the body, including as an energy source, for insulation, and to aid nutrient absorption.
lipids and fats
Lipids and fats belong to the lipid group of organic compounds and are insoluble in water. They provide energy, carry fat-soluble vitamins, and have other important functions. Fats are obtained from both animal sources like meat and dairy, and plant sources like oils, nuts, and avocados. There are different types of fatty acids like saturated, unsaturated, monounsaturated, and polyunsaturated. A diet high in fats and cholesterol can increase risk of heart disease, so it is recommended to reduce total and saturated fats and choose unsaturated fat sources. Managing cholesterol levels is also important for heart health.
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Food technology Lipids
Lipids are made up of carbon, hydrogen and oxygen and serve several functions in the body including as an energy source. They are found in foods like meat, fish, dairy and processed foods. Chemically, lipids are triglycerides composed of a glycerol molecule bonded to three fatty acid molecules. Fats can be saturated, monounsaturated or polyunsaturated depending on the number of double bonds in the fatty acids. Essential fatty acids must be obtained through diet and are important for cell membrane structure and hormone production.
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This document provides information about lipids in foods, specifically fats and oils. It discusses the chemistry of fats and oils, including saturated and unsaturated fatty acids. It also covers the processing of fats and oils, including extraction, refining, bleaching, hydrogenation, and deodorization. In addition, it discusses the analysis of fats and oils through various quality tests and degradation reactions like oxidation, hydrolysis, and polymerization. It also provides details on trans fats, including their history, sources, and potential health impacts.
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The document discusses nutrients and their sources. It explains that foods contain nutrients like carbohydrates, proteins, fats, vitamins, and minerals that the body needs to function properly. Different foods provide different amounts and types of nutrients. It also discusses fiber and how different foods provide fiber, protein, carbohydrates, fat, vitamins, minerals, and other nutrients that are essential for health. Portion size determines how much energy and nutrients people get from food.
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Food Technology Carbohydrates
Carbohydrates can be categorized as monosaccharides, disaccharides, and polysaccharides. Glucose, fructose, and galactose are common monosaccharides that make up disaccharides like sucrose, lactose, and maltose. Starch is a storage polysaccharide made of amylose and amylopectin chains of glucose. Starch gelatinizes when heated in water. Cellulose provides fiber and is found in plant cell walls. Modified starches are used as thickeners and fat replacers in processed foods.
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Proteins are made up of carbon, hydrogen, oxygen, phosphorus, nitrogen, and sulfur. They function for growth, maintenance, energy, and formation of enzymes and hormones. Good sources include meat, fish, eggs, milk, and cheese. Deficiency can cause stunted growth and kwashiorkor. Proteins are made of amino acid chains. Denaturation and coagulation alter the protein structure. Heat, acid, salt, and enzymes can cause denaturation. The Maillard reaction is non-enzymatic browning during cooking involving amino acids and sugars.
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The document discusses lipids and their properties. It defines lipids as esters of fatty acids and glycerol. It provides the chemical formulas of various saturated and unsaturated fatty acids. It also discusses the major vegetable oils used in food like soybean, palm, rapeseed, sunflower, and coconut oils. It provides data on the lipid content and calorie content of various foods. It explains the process of saponification where triglycerides are hydrolyzed with a base to form soap, releasing glycerol. It discusses the physical and chemical properties of oils and fats important for different uses.
Structure of organic compounds
Biochemistry is the study of chemical composition and reactions in living matter. It includes inorganic compounds like water and CO2, as well as organic compounds composed of carbon, hydrogen, and oxygen. Organic compounds are made of polymers of monomers like carbohydrates, lipids, proteins, and nucleic acids. These macromolecules are essential to life processes in cells and provide structure, energy storage, homeostasis, and genetic information.
Fats and oils food production
Edible fats and oils come from three main sources: vegetable, animal, and fish. Vegetable oils are derived from seeds and include coconut, olive, peanut/groundnut, and soybean oils. Animal fats come from beef, pigs, and sheep as byproducts of slaughter. Fish oils are extracted from oily fish. Fats and oils are classified by their source and physical state. They are used as ingredients, cooking mediums like for shallow frying, and have different functions like improving texture, volume, and nutritional value. Butter comes from churned cream while margarine is made from vegetable oils through hydrogenation and blending. Manufacturing processes refine, bleach, filter, and deodorize oils.
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Food and nutrientl
- 3. Food and Nutrient • Nutrients is food substance that provides energy which is necessary for growth and repair. • Examples of nutrients are vitamins, minerals, carbohydrates, fats, and proteins. • Food Is that which nourishes the body. Anything eaten or drunk, which can be absorbed by the body to be se as energy source ,building, regulating or protective material. 3sakil.iubat@gmail.com
- 4. Function of food Physical Social Psychological 4sakil.iubat@gmail.com
- 5. Physical Supply Energy Build and maintain body tissue Regulate the body process 5sakil.iubat@gmail.com
- 6. Social function Food is served almost on all social events like marriages, parties, get-together, official meetings etc., in the form of snacks, breakfasts, banquet, dinner etc. Food play a powerful and effective role for developing social rapport. 6sakil.iubat@gmail.com
- 7. Psychological Foods satisfy certain emotional needs of human beings and act as a source of security. Sharing of food is a token of friendship and acceptance . 7sakil.iubat@gmail.com
- 8. Specific function of Nutrients • Carbohydrates • Proteins • Fats • Minerals • Vitamins • Water from food and water we drink • Fiber from all plant foods 8sakil.iubat@gmail.com
- 9. Carbohydrates A carbohydrate is an organic compound that consists only of carbon, hydrogen, and oxygen. carbohydrates divides into groups according to the number of individual simple sugar units. Monosaccharide's contain a single unit; disaccharides contain two sugar units; and polysaccharides contain many sugar units. Classifications of Carbohydrates 9sakil.iubat@gmail.com
- 10. Carbohydrates The primary function of carbohydrates in humans is to provide energy for the body. In addition to immediately transporting blood sugar into cells, carbs also get stored in your liver as reserves. whole grains, beans and peas, vegetables and fruits Sources of Carbohydrate Functions of carbohydrates 10sakil.iubat@gmail.com
- 11. Proteins are essential nutrients for the human body. They are one of the building blocks of body tissue. Proteins are long chains of amino acids. Amino acids are chemical compounds containing carbon, hydrogen, oxygen and nitrogen. Structural formula of Protein 11sakil.iubat@gmail.com
- 12. Types of Proteins Simple proteins Albumins Globulins Glutelins Prolamins Fibrous protein Histonens Pritanubs Conjugated proteins Nucleoproteins Glycoproteins Hemoglobins Lacithoproteins 12sakil.iubat@gmail.com
- 13. Source of Protein • Protein is essential for growth and the repair of body tissue. • Protein is essential to the structure of red blood cells, for the proper functioning of antibodies. Meat, milk, cheese, and egg are complete proteins. Other sources of protein include whole grains, rice, corn, beans, legumes, oatmeal, peas, and peanut butter. Function of Protein 13sakil.iubat@gmail.com
- 14. Lipids Lipids are molecules that contain hydrocarbons and make up the building blocks of the structure and function of living cells. Lipids have mainly hydrocarbons in their composition (Carbon, Hydrogen and Oxygen) 14sakil.iubat@gmail.com
- 15. Sources of fat • In general, the main sources of saturated fat are from animal products: red meat and whole-milk dairy products. • plant-based sources of fat, coconut oil and coconut milk, palm kernel oil, cocoa butter, and palm oil. • The main function of fats in the body is to provide energy. • Fats can also be stored in body for subsequent use. • Fats also carry the fats soluble vitamins A, D, E and K into the body. Function of fat 15sakil.iubat@gmail.com
- 16. Minerals Mineral elements from an important group of nutrients necessary for the growth and upkeep of the body. About five present of our body weight made of mineral elements. General Functions of Minerals • Maintenance of acid-base balance • Control water balance • Contraction of muscles 16sakil.iubat@gmail.com
- 17. Vitamin A vitamin is an organic compound required by an organism as a vital nutrient in limited amounts. Vitamins are classified as either water-soluble or fat- soluble. water-soluble • Vitamin B1 • Vitamin B2 • Vitamin B3 • Vitamin B5 • Vitamin B6 • Vitamin B7 • Vitamin B9 • Vitamin B12 • Vitamin C Fat-soluble • Vitamin A • Vitamin D • Vitamin E • Vitamin K 17sakil.iubat@gmail.com
- 18. Function of Vitamin A Vitamin A • Vitamin A is needed for new cell growth, healthy skin, hair, and tissues, and vision in dim light. • Vitamin A is found in dark green and yellow vegetables and yellow fruits, such as broccoli spinach, turnip greens, carrots, squash, sweet potatoes, pumpkin, cantaloupe, and apricots, and in animal sources such as liver, milk, butter, cheese, and whole eggs. 18sakil.iubat@gmail.com
- 19. Vitamin A deficiency • Approximately 250,000 to 500,000 malnourished children in the developing world go blind each year from a deficiency of vitamin A 19sakil.iubat@gmail.com