This document provides information on B vitamins and other vitamins and minerals. It discusses the roles, sources, and losses during food preparation for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C, vitamin A, vitamin D, vitamin E, and vitamin K. For each, it lists key animal and plant sources and any toxicity concerns from excessive intake.
The document provides information on various B vitamins and other vitamins and minerals, including their functions, food sources, and losses during food preparation. It discusses thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C, vitamin A, vitamin D, vitamin E, and vitamin K, outlining their roles and giving examples of foods that contain them. It notes ways that vitamins can be lost through various cooking and food processing methods.
Grade 3 School Garden Lesson Plan - Leaf Lesson; Plants and Nutrition ~ Massachusetts
|=> Agricultural Background: Fresh Local Foods Provide Vitamins, Mineral and other Phytonutrients Needed for Human Health and Development
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double your School Garden Food Production with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases School Garden Food Production by 250 Percent
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
1. Antioxidants like vitamins E and C, carotenoids, and glutathione help combat free radicals produced during normal metabolic processes or from external sources like pollution and radiation.
2. Carotenoids like lutein and lycopene are effective antioxidants that can quench thousands of free radicals and protect cells and tissues. They are important for eye, skin, and heart health.
3. In poultry production, adding antioxidants like carotenoids to feed can improve performance, egg quality, and chick health by modulating the antioxidant system and preventing oxidative damage and stress.
Vitamins and minerals are essential nutrients that regulate body processes and help with enzyme reactions, even though they provide no calories. Vitamins are categorized as fat-soluble or water-soluble, and both are important for various functions in the body like vision, immune function, cell growth, and energy production. Deficiencies of certain vitamins can lead to diseases, so it is important to obtain vitamins from food sources. Minerals also serve critical roles in the body and are divided into major minerals and trace minerals, both of which are involved in processes like bone health, muscle function, and nerve signaling.
This document summarizes key vitamins and minerals, including their sources, functions, and deficiency states. It discusses Vitamins A, D, E, K, B complex vitamins, Vitamin C, and important minerals like calcium, iron, iodine, and fluorine. Key points covered include roles in growth, vision, bone health, energy metabolism, and preventing deficiencies like rickets, anemia, and dental caries. The document emphasizes the importance of obtaining these micronutrients through a varied diet or supplements to maintain health.
The document discusses how maintaining proper pH balance in the body is important for health, as an acidic pH can lead to diseases, and outlines foods and diets that help restore alkalinity. It provides information on vitamins, minerals, and following a diet based on one's blood type or sun sign to promote health and prevent disease. Golden rules for a healthy diet emphasize consuming more alkaline-forming foods like fruits and vegetables compared to acid-forming foods like meat and grains.
This document lists various vitamins and minerals, their sources, and functions in the body. It discusses both fat soluble vitamins A, D, E, and K, as well as water soluble vitamins B1, B2, B3, B12, C, and folic acid. Additionally, it covers important minerals like iron, calcium, sodium, chloride, iodine, fluoride, and phosphorus - listing foods they are found in and the effects of deficiencies or toxicities. The document provides a comprehensive overview of essential nutrients, their roles, and potential health impacts of under or overconsumption.
The document provides information on various B vitamins and other vitamins and minerals, including their functions, food sources, and losses during food preparation. It discusses thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C, vitamin A, vitamin D, vitamin E, and vitamin K, outlining their roles and giving examples of foods that contain them. It notes ways that vitamins can be lost through various cooking and food processing methods.
Grade 3 School Garden Lesson Plan - Leaf Lesson; Plants and Nutrition ~ Massachusetts
|=> Agricultural Background: Fresh Local Foods Provide Vitamins, Mineral and other Phytonutrients Needed for Human Health and Development
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double your School Garden Food Production with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases School Garden Food Production by 250 Percent
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
1. Antioxidants like vitamins E and C, carotenoids, and glutathione help combat free radicals produced during normal metabolic processes or from external sources like pollution and radiation.
2. Carotenoids like lutein and lycopene are effective antioxidants that can quench thousands of free radicals and protect cells and tissues. They are important for eye, skin, and heart health.
3. In poultry production, adding antioxidants like carotenoids to feed can improve performance, egg quality, and chick health by modulating the antioxidant system and preventing oxidative damage and stress.
Vitamins and minerals are essential nutrients that regulate body processes and help with enzyme reactions, even though they provide no calories. Vitamins are categorized as fat-soluble or water-soluble, and both are important for various functions in the body like vision, immune function, cell growth, and energy production. Deficiencies of certain vitamins can lead to diseases, so it is important to obtain vitamins from food sources. Minerals also serve critical roles in the body and are divided into major minerals and trace minerals, both of which are involved in processes like bone health, muscle function, and nerve signaling.
This document summarizes key vitamins and minerals, including their sources, functions, and deficiency states. It discusses Vitamins A, D, E, K, B complex vitamins, Vitamin C, and important minerals like calcium, iron, iodine, and fluorine. Key points covered include roles in growth, vision, bone health, energy metabolism, and preventing deficiencies like rickets, anemia, and dental caries. The document emphasizes the importance of obtaining these micronutrients through a varied diet or supplements to maintain health.
The document discusses how maintaining proper pH balance in the body is important for health, as an acidic pH can lead to diseases, and outlines foods and diets that help restore alkalinity. It provides information on vitamins, minerals, and following a diet based on one's blood type or sun sign to promote health and prevent disease. Golden rules for a healthy diet emphasize consuming more alkaline-forming foods like fruits and vegetables compared to acid-forming foods like meat and grains.
This document lists various vitamins and minerals, their sources, and functions in the body. It discusses both fat soluble vitamins A, D, E, and K, as well as water soluble vitamins B1, B2, B3, B12, C, and folic acid. Additionally, it covers important minerals like iron, calcium, sodium, chloride, iodine, fluoride, and phosphorus - listing foods they are found in and the effects of deficiencies or toxicities. The document provides a comprehensive overview of essential nutrients, their roles, and potential health impacts of under or overconsumption.
The document discusses the health benefits of spirulina supplement. It notes that spirulina is high in protein, vitamins, minerals, and antioxidants. It also states that spirulina production is environmentally sustainable as it does not harm biodiversity, cause pollution, or contribute to greenhouse gas emissions. The document promotes spirulina as a superfood that is highly nutritious and beneficial for health and the planet.
Spirulina is a blue-green algae that is rich in nutrients like protein, iron, beta-carotene, and B vitamins. It has many potential health benefits such as preventing cancer and cardiovascular disease, supporting liver and immune health, and treating malnutrition. Studies show Spirulina can help with conditions like diabetes, hyperlipidemia, anemia, and PMS. It is considered a very nutritious food by WHO and various athletic organizations recommend it for improved performance.
Sources of vitamin A By Mr Allah Dad Khan Former Director General Agricult...Mr.Allah Dad Khan
Sources of vitamin A By Mr Allah Dad Khan Former Director General Agriculture Extension Khyber Pakhtun Khwa Province , VP Agriculture University Peshawar
A portion of beans and pulses is one of your 5-a-day. But when was the last time you had it? The Mediterranean cuisine has plenty of recipes using beans and pulses which we can learn from. It doesn't matter if you identify yourself as an omnivore or hardcore vegan, there is something for everything here!
This document discusses the major minerals, trace elements, and trace contaminants found in the human body and their functions. It then discusses various food sources that provide these minerals and elements, including milk and dairy products, cereals, pulses, vegetables, fruits, nuts, and animal foods. It provides information on the nutrient composition and benefits of different foods like cereals, millets, pulses, vegetables, and animal foods.
Sources of vitamin B 1 By Mr Allah Dad Khan Former Director General Agricul...Mr.Allah Dad Khan
Sources of vitamin B 1 By Mr Allah Dad Khan Former Director General Agriculture Extension Khyber Pakhtun Khwa Province , VP Agriculture University Peshawar
Sources of vitamin B 2 By Mr Allah Dad Khan Former Director General Agricul...Mr.Allah Dad Khan
This document discusses sources of vitamin B2 (riboflavin). It notes that riboflavin helps the body metabolize nutrients and deficiencies can lead to issues absorbing other vitamins. Good food sources of riboflavin include eggs, milk, meat, mushrooms, spinach, soybeans, nuts, and fortified foods like cereal. Cooking or exposure to light can reduce riboflavin levels in foods.
Nutritional value or nutritive value as part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet concerning the nutrient requirements of their consumer.
Spirulina is a type of blue-green algae that is high in protein, vitamins, and minerals. It has various health benefits such as boosting immunity, heart health, and energy levels. Spirulina contains antioxidants, B vitamins, iron, calcium, and other nutrients. While spirulina supplements daily nutrition needs, some groups like pregnant women should consult a doctor before use.
This document summarizes the health benefits of various cereal products as functional foods. It discusses common cereals like wheat, rice, oats, barley and corn. Wheat bran contains fiber, proteins and antioxidants. Rice bran is high in nutrients and contains antioxidants that can lower cholesterol. Oats are high in soluble fiber and have cholesterol-lowering properties that may reduce the risk of heart disease, cancer and diabetes. Cereals provide important nutrients but also have properties like antioxidants, fiber and minerals that promote health and reduce disease risk when consumed regularly.
Poultry Nutrition: Growth and Maintenance_ AfghanistaneAfghanAg
The document discusses the six essential nutrients required in a poultry diet: water, protein, carbohydrates, fats, vitamins, and minerals. Each nutrient serves an important function: water is critical for digestion and temperature regulation; proteins and amino acids are the building blocks for the bird's body and egg production; carbohydrates and fats provide energy; and vitamins and minerals support bone formation, enzyme activation, and other metabolic processes necessary for growth, health, and reproduction. A balanced diet containing all six nutrients in proper amounts is required to avoid deficiencies that can impact growth, egg production, eggshell quality, and other factors.
This document discusses the nutritional composition and health benefits of spirulina. Spirulina is a blue-green algae that is one of the most nutritionally dense whole foods, containing 60-70% complete protein and high amounts of beta-carotene, B vitamins, iron, calcium, and other minerals. It has various health benefits such as reducing blood cholesterol and risk of cancer/heart disease, controlling diabetes, detoxifying the kidneys, and preventing malnutrition and vitamin A deficiency. The document provides detailed information on the macro/micronutrients in spirulina.
Cereals and millets provide many health benefits. Cereals are a staple food that are rich in complex carbohydrates, proteins, fats, vitamins, and minerals. They provide ample energy, help prevent diseases, and enrich overall health. Cereals contain vitamins like niacin, riboflavin, thiamine, and minerals like iron. They also have soluble bran that lowers cholesterol and protects against heart disease. Millets also contain many vitamins and minerals and have benefits like managing blood sugar levels, aiding digestion, and providing energy. Both cereals and millets come in various types and can be included in a healthy diet.
This document summarizes the nutritional value of multigrains. It discusses the various cereals used in multigrain products like wheat, rice, barley, rye, oats, maize, millet and sorghum. It provides details on the nutritional composition and health benefits of each cereal. It also lists many commercially available multigrain food products in the market like breads, pastas, snacks and more. In conclusion, multigrain products provide various nutrients, fibers and phytochemicals that are beneficial for health.
This document provides a summary of a presentation on foods and beverages. It lists various topics that will be covered such as genetically modified foods, beef controversies, sugar sweetened beverages, alcoholic beverages, milk myths, and banned foods. It also includes brief summaries of issues related to foods like genetically modified crops potentially harming monarch butterflies and the development of pesticide resistance in insects. Potential health impacts of consuming horsemeat, skim milk and various oils are also mentioned.
This document summarizes key vitamins and their functions. It discusses both fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (C, B-complex). Each vitamin is described in terms of its chemical properties, functions in the body, dietary sources, and deficiency symptoms. The B-complex vitamins include thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folic acid (B9), and cobalamin (B12).
This document summarizes water-soluble and fat-soluble vitamins, including their functions, sources, and key differences. Water-soluble vitamins like vitamin C and the B vitamins are not stored in the body and need to be consumed regularly from foods. Fat-soluble vitamins like A, D, E and K are stored in body cells and do not need to be consumed as often, but can become toxic if consumed in large excess. The document lists common food sources of each vitamin and their roles in metabolic processes and health.
This document discusses the development and importance of multigrain mixes. It defines multigrain mixes as mixes prepared from different cereals, legumes, millets, nuts, and sometimes condiments. It then discusses various materials commonly used in multigrain mixes like wheat, rice, barley, oats, maize, and sorghum and their nutritional profiles and health benefits. The document also outlines the importance of multigrain mixes in providing nutrients easily in a busy lifestyle and lifting up nutritional status. It concludes that nutritious multigrain mixes are easy to use, high in nutrients, and attractive to consumers.
of all the ways we see animals are producing toxicity in humans, we can also observe the other aspect of this issue that such toxicity is arising all due to the human negligence. the only way to enjoy full nourishment from foods of animal origin is to STOP BEING NEGLECTING towards other species on earth.
This document provides information about vitamins, including their classes, functions, deficiency signs, and sources. It discusses the differences between fat-soluble vitamins (A, D, E, K) and water-soluble vitamins. Fat-soluble vitamins are stored in tissues while water-soluble vitamins are not stored and require a constant supply. The document then provides details for several important vitamins, including their roles, what may occur during a deficiency, and common food sources. Vitamins discussed include A, D, E, K, C, B-complex vitamins, and B12. The information aims to outline essential characteristics and functions of various vitamins for animal health.
The document discusses the health benefits of spirulina supplement. It notes that spirulina is high in protein, vitamins, minerals, and antioxidants. It also states that spirulina production is environmentally sustainable as it does not harm biodiversity, cause pollution, or contribute to greenhouse gas emissions. The document promotes spirulina as a superfood that is highly nutritious and beneficial for health and the planet.
Spirulina is a blue-green algae that is rich in nutrients like protein, iron, beta-carotene, and B vitamins. It has many potential health benefits such as preventing cancer and cardiovascular disease, supporting liver and immune health, and treating malnutrition. Studies show Spirulina can help with conditions like diabetes, hyperlipidemia, anemia, and PMS. It is considered a very nutritious food by WHO and various athletic organizations recommend it for improved performance.
Sources of vitamin A By Mr Allah Dad Khan Former Director General Agricult...Mr.Allah Dad Khan
Sources of vitamin A By Mr Allah Dad Khan Former Director General Agriculture Extension Khyber Pakhtun Khwa Province , VP Agriculture University Peshawar
A portion of beans and pulses is one of your 5-a-day. But when was the last time you had it? The Mediterranean cuisine has plenty of recipes using beans and pulses which we can learn from. It doesn't matter if you identify yourself as an omnivore or hardcore vegan, there is something for everything here!
This document discusses the major minerals, trace elements, and trace contaminants found in the human body and their functions. It then discusses various food sources that provide these minerals and elements, including milk and dairy products, cereals, pulses, vegetables, fruits, nuts, and animal foods. It provides information on the nutrient composition and benefits of different foods like cereals, millets, pulses, vegetables, and animal foods.
Sources of vitamin B 1 By Mr Allah Dad Khan Former Director General Agricul...Mr.Allah Dad Khan
Sources of vitamin B 1 By Mr Allah Dad Khan Former Director General Agriculture Extension Khyber Pakhtun Khwa Province , VP Agriculture University Peshawar
Sources of vitamin B 2 By Mr Allah Dad Khan Former Director General Agricul...Mr.Allah Dad Khan
This document discusses sources of vitamin B2 (riboflavin). It notes that riboflavin helps the body metabolize nutrients and deficiencies can lead to issues absorbing other vitamins. Good food sources of riboflavin include eggs, milk, meat, mushrooms, spinach, soybeans, nuts, and fortified foods like cereal. Cooking or exposure to light can reduce riboflavin levels in foods.
Nutritional value or nutritive value as part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet concerning the nutrient requirements of their consumer.
Spirulina is a type of blue-green algae that is high in protein, vitamins, and minerals. It has various health benefits such as boosting immunity, heart health, and energy levels. Spirulina contains antioxidants, B vitamins, iron, calcium, and other nutrients. While spirulina supplements daily nutrition needs, some groups like pregnant women should consult a doctor before use.
This document summarizes the health benefits of various cereal products as functional foods. It discusses common cereals like wheat, rice, oats, barley and corn. Wheat bran contains fiber, proteins and antioxidants. Rice bran is high in nutrients and contains antioxidants that can lower cholesterol. Oats are high in soluble fiber and have cholesterol-lowering properties that may reduce the risk of heart disease, cancer and diabetes. Cereals provide important nutrients but also have properties like antioxidants, fiber and minerals that promote health and reduce disease risk when consumed regularly.
Poultry Nutrition: Growth and Maintenance_ AfghanistaneAfghanAg
The document discusses the six essential nutrients required in a poultry diet: water, protein, carbohydrates, fats, vitamins, and minerals. Each nutrient serves an important function: water is critical for digestion and temperature regulation; proteins and amino acids are the building blocks for the bird's body and egg production; carbohydrates and fats provide energy; and vitamins and minerals support bone formation, enzyme activation, and other metabolic processes necessary for growth, health, and reproduction. A balanced diet containing all six nutrients in proper amounts is required to avoid deficiencies that can impact growth, egg production, eggshell quality, and other factors.
This document discusses the nutritional composition and health benefits of spirulina. Spirulina is a blue-green algae that is one of the most nutritionally dense whole foods, containing 60-70% complete protein and high amounts of beta-carotene, B vitamins, iron, calcium, and other minerals. It has various health benefits such as reducing blood cholesterol and risk of cancer/heart disease, controlling diabetes, detoxifying the kidneys, and preventing malnutrition and vitamin A deficiency. The document provides detailed information on the macro/micronutrients in spirulina.
Cereals and millets provide many health benefits. Cereals are a staple food that are rich in complex carbohydrates, proteins, fats, vitamins, and minerals. They provide ample energy, help prevent diseases, and enrich overall health. Cereals contain vitamins like niacin, riboflavin, thiamine, and minerals like iron. They also have soluble bran that lowers cholesterol and protects against heart disease. Millets also contain many vitamins and minerals and have benefits like managing blood sugar levels, aiding digestion, and providing energy. Both cereals and millets come in various types and can be included in a healthy diet.
This document summarizes the nutritional value of multigrains. It discusses the various cereals used in multigrain products like wheat, rice, barley, rye, oats, maize, millet and sorghum. It provides details on the nutritional composition and health benefits of each cereal. It also lists many commercially available multigrain food products in the market like breads, pastas, snacks and more. In conclusion, multigrain products provide various nutrients, fibers and phytochemicals that are beneficial for health.
This document provides a summary of a presentation on foods and beverages. It lists various topics that will be covered such as genetically modified foods, beef controversies, sugar sweetened beverages, alcoholic beverages, milk myths, and banned foods. It also includes brief summaries of issues related to foods like genetically modified crops potentially harming monarch butterflies and the development of pesticide resistance in insects. Potential health impacts of consuming horsemeat, skim milk and various oils are also mentioned.
This document summarizes key vitamins and their functions. It discusses both fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (C, B-complex). Each vitamin is described in terms of its chemical properties, functions in the body, dietary sources, and deficiency symptoms. The B-complex vitamins include thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folic acid (B9), and cobalamin (B12).
This document summarizes water-soluble and fat-soluble vitamins, including their functions, sources, and key differences. Water-soluble vitamins like vitamin C and the B vitamins are not stored in the body and need to be consumed regularly from foods. Fat-soluble vitamins like A, D, E and K are stored in body cells and do not need to be consumed as often, but can become toxic if consumed in large excess. The document lists common food sources of each vitamin and their roles in metabolic processes and health.
This document discusses the development and importance of multigrain mixes. It defines multigrain mixes as mixes prepared from different cereals, legumes, millets, nuts, and sometimes condiments. It then discusses various materials commonly used in multigrain mixes like wheat, rice, barley, oats, maize, and sorghum and their nutritional profiles and health benefits. The document also outlines the importance of multigrain mixes in providing nutrients easily in a busy lifestyle and lifting up nutritional status. It concludes that nutritious multigrain mixes are easy to use, high in nutrients, and attractive to consumers.
of all the ways we see animals are producing toxicity in humans, we can also observe the other aspect of this issue that such toxicity is arising all due to the human negligence. the only way to enjoy full nourishment from foods of animal origin is to STOP BEING NEGLECTING towards other species on earth.
This document provides information about vitamins, including their classes, functions, deficiency signs, and sources. It discusses the differences between fat-soluble vitamins (A, D, E, K) and water-soluble vitamins. Fat-soluble vitamins are stored in tissues while water-soluble vitamins are not stored and require a constant supply. The document then provides details for several important vitamins, including their roles, what may occur during a deficiency, and common food sources. Vitamins discussed include A, D, E, K, C, B-complex vitamins, and B12. The information aims to outline essential characteristics and functions of various vitamins for animal health.
This document provides information on vitamins and vitamin supplements. It discusses what vitamins are and their essential roles in the body. It also discusses vitamin supplements, including what they are and some frequently asked questions about them. Specifically, it addresses questions around whether to get vitamins from food or supplements, how much of each vitamin is recommended, potential risks of too many supplements, and factors to consider before taking a supplement. It also provides details on several important B vitamins (thiamin, riboflavin, niacin, vitamin B6, vitamin B12) and vitamin A, including their functions, dietary sources, deficiency symptoms and those at risk.
This document provides information on vitamins and vitamin supplements. It discusses what vitamins are, including their functions and dietary sources. It addresses questions about multivitamin supplements, such as whether they are needed, what they contain, and recommendations for intake. The document also covers potential risks of too many vitamins and conditions that increase risk of vitamin deficiencies. Specific vitamins discussed in more depth include B vitamins (thiamine, riboflavin, niacin, B6, B12) and vitamins A and C.
This document provides information on vitamins and vitamin supplements. It discusses what vitamins are and their essential roles in the body. It also discusses vitamin supplements, including what they are and some frequently asked questions about them. Specifically, it addresses questions around whether to get vitamins from food or supplements, how much of each vitamin is recommended, potential risks of too many supplements, and factors to consider before taking a supplement. It also provides details on several important B vitamins (thiamin, riboflavin, niacin, vitamin B6, vitamin B12) and vitamin A, including their functions, dietary sources, deficiency symptoms and those at risk.
Carbohydrates, proteins, fats, vitamins, minerals, and water are the six major nutrients. Carbohydrates include sugars, starches, fiber, and pectin found in foods like fruits, vegetables, grains, and legumes. Proteins are made of amino acids and are found in both animal foods like meat and dairy as well as plant foods. Fats provide energy and insulation and include saturated and unsaturated types. Vitamins and minerals perform essential functions and are obtained through foods or supplements. Water is the most abundant substance in the body and is needed to carry out important processes. A balanced diet incorporating a variety of foods provides all necessary nutrients.
People with increased nutrient needs may require supplements. Women who menstruate heavily may need iron supplements. Newborns require a single vitamin K dose at birth. Women of childbearing age need folic acid supplements to reduce neural tube defects in babies. Vitamins are organic compounds essential in small amounts and must be obtained from food or supplements. They regulate chemical reactions and cannot be synthesized by the body. Fat soluble vitamins like A, D, E and K are stored in tissues while water soluble vitamins like the B vitamins and C are not stored and require constant supply.
The document discusses nutrients that are important for the nervous system. It notes that the nervous system coordinates muscle activity and processes sensory data, and requires nutrients like vitamins and minerals to function properly. A deficiency in important nutrients like B vitamins, calcium, magnesium, and others can negatively impact the nervous system and cause issues like stress, neuropathy, and nerve damage over time. Current research is exploring how supplementing with underrepresented nutrients may help treat and reverse neuropathy conditions in diabetics and others.
This document discusses the importance of different nutrients found in foods, including carbohydrates, proteins, fats, dietary fiber, vitamins, and minerals. It explains the roles of these nutrients in the body, providing energy, growth, cell repair, immune function, and more. Key foods sources are outlined for each nutrient.
The document discusses the importance of carbohydrates, proteins, fats, dietary fiber, vitamins, and minerals in our diet. It explains the roles they play in growth, development, energy production, cell function, and disease prevention. Key foods sources are outlined for each nutrient category. Maintaining a balanced diet with variety is important for health and well-being.
Vitamins are essential nutrients that our bodies cannot produce on their own and must be obtained through foods or supplements. They play important roles in many life functions and providing good health. While a balanced diet is the best way to meet daily vitamin needs, supplements can help ensure proper nutrition, especially for those not eating well. It is important to choose supplements carefully and follow dosage recommendations to avoid potential toxicity from excess intake of certain fat-soluble vitamins.
This document provides information about important nutrients including macronutrients like carbohydrates, protein, and fat as well as micronutrients like vitamins and minerals. It lists common food sources of each nutrient and their main functions in the body. For example, it states that carbohydrates from foods like fruits, vegetables and grains provide an important source of energy, while proteins from animal and plant foods are essential for growth and repair. The document also notes vitamins and minerals needed for bone health, immune function, energy production and more.
The document discusses water-soluble and fat-soluble vitamins. It describes the B-complex group of vitamins, which includes thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folic acid, and vitamin B12. Each B vitamin is involved in converting food to energy and has unique functions. The document also lists recommended daily allowances and food sources for each B vitamin. Additionally, it covers fat-soluble vitamins A, D, E, and K; their functions; and common food sources. Finally, it provides classifications for water-soluble and fat-soluble vitamins.
This document provides information about vitamins and supplements. It discusses what vitamins are, their functions, dietary sources, recommended intake levels, deficiency symptoms, and risks of excess intake. The document also focuses on specific vitamins like B vitamins and Vitamin A, outlining their roles, food sources, recommendations, deficiency symptoms, and those at risk of deficiency. It emphasizes that a healthy diet is generally the best way to meet nutritional needs, and supplements should not replace whole foods.
Vitamins are organic compounds that organisms require in limited amounts but cannot synthesize themselves. They have diverse biochemical functions, with many B vitamins acting as enzyme cofactors to help enzymes function as catalysts in metabolism. There are both water-soluble and fat-soluble vitamins. The water-soluble B vitamins include thiamine, riboflavin, niacin, vitamin B6, folate, vitamin B12, biotin, and pantothenic acid which are important for energy production, vision, skin and the nervous system. The fat-soluble vitamins A, D, E and K are obtained through diet and eating too much can lead to toxicity, though a normal balanced diet prevents
Fundamentals of Diet-Nutrition-Menu PlanningRajeev Goenka
Food?
Anything eaten or drunk which can be ingested, digested and absorbed by the body.
Used as:
Energy Source
Building, repair or protective material
Nutrition?
“Food at work”
Process by which all body parts receive and utilize nutrients
Nutrients?
Components or Chemicals in food needed to grow, reproduce and lead healthy life
Macro Nutrients
Carbohydrates
Proteins
Fats
Water
Micro Nutrients
Vitamins
Minerals
Vitamins are essential nutrients required by the body that must be obtained through foods or supplements. They are classified as either fat-soluble or water-soluble. Fat-soluble vitamins include A, D, E, and K and are stored in the liver, while water-soluble vitamins like vitamin C and the B vitamins have limited storage and are excreted in urine. Each vitamin serves important functions, and deficiencies can lead to diseases like rickets, scurvy, or neural tube defects. Sources of vitamins include plants, animals, and exposure to sunlight.
Vitamins B1, B2, B3, B6, B5, B10, B12, biotin, bioflavonoids, and vitamin C are water-soluble vitamins that are not stored in the body and must be supplied through daily dietary intake. The document discusses the sources and functions of each vitamin, as well as recommended daily intake amounts. Key functions include roles in energy metabolism, cell growth and development, and resistance to infection.
This document provides an overview of sports nutrition. It defines sports nutrition as applying nutrition practices for maximal sports performance. It outlines the key objectives, content and nutrients important for athletes. The main nutrients discussed are carbohydrates, proteins, fats, vitamins, minerals and water. For each nutrient, the document defines it, recommends daily intake amounts, identifies functions and provides food sources. It also discusses energy balance, general eating recommendations and common myths about sports nutrition.
2. 2
B-Vitamins - Introduction
B VITAMINS - Thiamin, Riboflavin, Niacin,
B6, Folate, B12
Most rich sources can be found in germ,
bran & husk layers of grains, which are
removed in the milling of grains
enrichment of grain products (e.g. flour,
breakfast cereals) with thiamin, riboflavin,
niacin, folate (all B vitamins) and iron
3. 3
B-Vitamins – Thiamin (B1)
- It helps the body to transform sugars into usable energy.
- It is important for optimal function of brain, heart, and
nervous system.
Losses During Food Preparation
prolonged cooking in water &/or adding baking soda to
water → losses of thiamin
microwave or steam = good preparation method
Animal Foods Plant Foods
pork, ham
organ meats
enriched grains & products (flours,
breakfast cereals)
sunflower seeds, peanuts, legumes
whole grains, wheat germ, bran
5. 5
B-Vitamins - Thiamin (B1)
Procedure Food Loss (%)
Convection cooking Meats 25-85
Baking Bread 5-35
Heating with water Vegetables 0-60
Pasteurization Milk 9-20
Spray drying Milk ~10
Canning Milk ~40
Room temperature storage Fruits, vegetables 0-20
6. 6
B-Vitamins – Riboflavin (B2)
- It helps the body to transform sugars into usable energy,
while helping metabolism of fats and proteins.
- It is needed for the proper use of other vitamins.
Losses During Food Preparation
riboflavin is stable to heat, but destroyed by light &
irradiation; opaque milk containers protect riboflavin from
degradation
Animal Foods Plant Foods
milk & milk products
(~50% of intake)
meat, fish, poultry
(e.g., ground beef,
liver, oysters)
enriched grains & products (e.g.,
flours, breakfast cereals, breads),
whole grains
dark green vegetables, mushrooms
fortified plant-based beverages
7. 7
B-Vitamins – Niacin (B3)
- It is important in producing energy from macronutrients & the
storage form of carbohydrates in liver and muscle.
- It contributes to the health of skin, nervous, & digestive system
by its involvement in calcium and fatty acid metabolism.
~50% from diet and ~50% obtained from conversion of excess
Tryptophan
Losses During Food Preparation
lost into cooking water, little lost to heat
Animal Foods Plant Foods
beef liver
Chicken
Tuna, Halibut,
Salmon
Whole grains, wheat bran, enriched grains
& products (breakfast cereals, flours)
Mushrooms, nuts, asparagus, leafy green
vegetables
8. 8
Pharmacological doses of nicotinic acid can
have a drug-like effect on the nervous
system causing dilation of blood capillaries
in skin that results in the skin reddening –
“niacin flush”
can experience painful tingling, especially
in the extremities
advantage – pharmacological doses (1-3
g) used in the management of
atherosclerosis causing a decrease in LDL
cholesterol and an increase in HDL
disadvantage – may damage liver, heart,
and cause ulcers
B-Vitamins - Niacin (B3)
9. 9
B-Vitamins – Panthothenic acid (B5)
It is important in the release of energy from
macronutrients, synthesis of fatty acids, cholesterol,
& cell membrane.
Sources: fish, poultry, whole grains, yoghurt,
legumes
Supplementation is not necessary/recommended.
10. 10
B-Vitamins - Vitamin B6
- It is important in the synthesis of proteins or
conversion of amino acids to sugars when
needed. Also, helps with transforming glycogen to
usable glucose.
- Healthy immune system need B6 since it helps
synthesis of serotonin and other chemical
messengers in our brain.
- Sources: fish, poultry, meats, banana, avocados,
unrefined whole wheat foods
11. 11
VITAMIN B6 TOXICITY
first reported in 1983 when treating Pre
Menstrual Syndrome (PMS)
women taking supplements of vitamin B-6
at 2g/day for 2 months
symptoms = loss of neurological
coordination; numb feet, hands & mouth
supplementation needs to be supervised
by a health care professional and is a
questionable treatment of PMS
B-Vitamins - Vitamin B6
12. 12
B-Vitamins - Vitamin B6
Sources: beef liver, turkey, pork, fish, legumes,
whole grains, green leafy veggies, fruit (e.g.
banana, cantaloupe, watermelon), seeds,
potatoes, squash; animal sources more readily
absorbable than plant sources
Losses During Food Preparation
vitamin B6 decreases with milling of grains and
exposure to light, oxidation, high temperatures
13. 13
B-Vitamins - Folate
It is important for cell reproduction and formation of
hemoglobin in our red blood cells which is responsible
for carrying oxygen.
If not enough is consumed during pregnancy, neural
tube defect occurs.
folate in foods is ~50% absorbed
folate found in foods; folic acid found in supplements
and fortified foods
folic acid is ~1.7 times more bioavailable than folate in
foods
Toxicity is very rare; can exit from body in bile excretion;
likeliest cause – supplement use
excess folate intake can mask a vitamin B12 deficiency
14. 14
B-Vitamins - Folate
Sources: beef liver, fish, legumes, fresh dark green
leafy vegetables (e.g. spinach, broccoli,
asparagus, parsley), dark orange vegetables (e.g.
squash), fresh fruits, orange juice, fortified grain
products, legumes
Losses During Food Preparation
very susceptible to heat, oxidation, prolonged
storage, food processing methods, ~1/2 lost in
food preparation
choose raw salads, fresh vegetables and fruits
as good sources of folate
16. 16
Healthy blood cell and nerve cell formation, DNA,
and amino acid production require B12.
Sources: only found in animal foods; most
nutrient-dense sources: clams, oysters, organ
meats, beef, eggs; fortified sources (e.g. fortified
soy or other plant-based drinks and breakfast
cereals)
Losses During Food Preparation
microwaves destroy vitamin B12
B-Vitamins - Vitamin B12
18. 18
Vitamin C
It is important in formation of tissues vital for body
structure, e.g., collagen, bones, muscles as well
hemoglobin, nervous system hormones, and
immune system.
Sources: citrus fruits, pepper, broccoli, fortified
drinks
Losses During Food Preparation
easily lost in processing & cooking, lost with
excessive heat, losses with prolonged exposure of
cut surfaces to air, exposure to baking soda in
cooking
Supplementation: no benefit is supported; high
doses may cause side effects such as diarrhea and
increases risk of kidney stones.
19. 19
Vitamin A & Beta-carotene
It is important for optimal vision, maintaining healthy
skin and internal surfaces such as respiratory and
gastrointestinal areas, healthy immune system,
reproduction and lactation.
Sources: organ meats, fish, egg yolk, fruits and
vegetables (beta-carotene: yellow-orange pigments)
Supplementation can help with slowing down the
progression on eye degeneration in old age but
might increase risk of lung cancer is smokers.
20. 20
Vitamin D
It is important in immune function, nervous nervous
system, muscles, skin, reproduction
Sources: egg yolks, liver & fish oils (watch out for
supplements; they can contain very high levels),
fortified milk,
Losses During Food Preparation
relatively stable to heat, storage and processing
Toxicity: calcium deposits in soft tissue in children
(via supplements), abnormally high levels of
calcium in blood in adults which causes irreversible
kidney and heart damage due to Calcium deposits
into soft tissues
22. 22
Vitamin E
It is important as antioxidant, blood coagulation, nervous
and immune system.
Sources: plant oils: corn oil, wheat germ oil, sunflower
seed oil, safflower oil, soybean oil, almond oil, peanut
butter, sunflower seeds, nuts, whole grains
Losses During Food Preparation
vitamin E is readily destroyed by heat (e.g. deep frying,
processing of foods), or when exposed to oxygen,
metals or light; store vitamin E-rich oils in cool, dark
cupboards
Toxicity: relatively non-toxic (even as a fat-soluble
nutrient), wide safety range, % absorption inverse to
intake. vitamin E (usually supplemental levels) can
augment effects of anticoagulants (e.g. aspirin, warfarin)
to cause uncontrolled bleeding
23. 23
Vitamin K
It is important for blood clotting, bone formation
Sources: synthesized in colon by bacteria, green
leafy vegetables (e.g. kale, spinach), peas, broccoli,
green beans, liver, eggs, milk (cow, not soy)
Losses During Food Preparation
resistant to losses in cooking
Toxicity: excessive vitamin K can hinder effects of
anti-coagulant drugs; symptoms: RBC hemolysis,
jaundice, brain damage