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F&N = Vitamins

Food and Nutrition Chapter 5 - Vitamins

tanchengkeat 2106

on 8 May 2010

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Transcript of F&N = Vitamins

Vitamins Functions Essential for good health and normal growth of body Protect body against many diseases Regulate chemical processes in body
[E.g.: Enzyme production] Work with protein to regulate building and repair of body cells Essential part of important enzyme
in body. Types Water-Soluble Vitamins Fat-Soluble Vitamins Vitamin A
(Retinol) Vitamin D
(Cholecalciferol) Vitamin K
(Napththoquinone) Vitamin E
(Tocopherol) Form and Maintain strong bones
and teeth.
Utilise calcium
Maitain healthy nerves and muscles Formed and stored in liver
Abundant in milk, liver, egg yolk Require for maintaing healthy eyesight and skin
Normal body growth
Resistance to diseases Found in animal food (milk, cheese, butter, kidney, liver)
Green vegetables (spinach, parsley)
Orange-red plant foods (tomato) Protect fats in body damage by chemical reactions (Eg: oxidation)
Acts as anti-oxidant
Promotes healthy cell membranes Found in plant oils (such as soyabean oil, corn oil, nuts,seeds, milk) Essential for regulating clotting of blood after injury Found in green-leafy vegetable (spinach, broccoli, cabbage)
Dairy products
fruits Vitamin C
(ascorbic acid) B-Complex vitamins Necessary for formation of proteins (giving strong bones and muscles) Fight against colds
Form and repair red blood cells, bones, tissues
Maintain healthy skins
Heal cuts and wounds
Prevent infection Found in citrus fruits (Oranges, lime, lemon)
Vegetables (spinach, kale, cabbage, mustards) B1 (Thiamin) B2 (Riboflavin) B3 (Nictonic Acid) B6 (Pyrdioxine) B9 (Folic Acid) B12 (Cobalamin) Important component of enzyme system
Normal functioning of nerves Found in meat, milk, peas, beans and cereals Release energy from food
Maintaining healthy nervous system
Fight infection Found in chicken, fish, kidney
Found in wholegrain products Require for normal production of amino acids
Maintenance of enzyme systems
Producing Red Blood Cells
Produced in intestines by bacteria Found mainly in animal products (Eg: Egg) Vitamins in food preparation Fat-soluble vitamins more stable towards cooking processes Water souble vitamins easily destroyed by hight heat or light, presence of oxygen or alkali High temp. used in cooking and even exposure to air can cause loss of vitamins as Vitamin C oxidised into a useless form. Releasing energy from amino acids
Manufacturing new cells and genetic materials
May lead to birth defects (for women with cihld-bearing)
Works with B12 and iron to form red blood cells Found in citrus fruit, leafy vegetables, whole grains, liver, etc. Release energy from food
Help enzyme function properly Release energy from food (esp fats and amino acids
Normal growth and development Found in dairy products (milk, cheese)
Found in meat, liver, soya beans
Green vegetables (Broccoli, spinach, asparagus)
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