Triv

Question 1

Thiamine (vitamin B1)

Answer 1

Function -> enzyme needed for metabolism - important for nerve cell function

Obtained by -> all nutritious foods in moderate amounts: pork, whole-grain or enriched breads and cereals, legumes, nuts and seeds

Question 2

Riboflavin (vitamin B2)

Answer 2

Function -> part of enzyme needed for metabolism - important for sight and skin health

Obtained by -> Milk and milk products; leafy green vegetables; whole-grain, enriched breads and cereals

Question 3

Niacin (vitamin B3)

Answer 3

Function -> part of enzyme needed for metabolism - for nervous and digestive system,and skin health.

Obtained by -> Meat, poultry, fish, whole-grain or enriched breads and cereals, vegetables (especially mushrooms, asparagus, and leafy green vegetables), peanut butter

Question 4

Adenine (vitamin B4)

Answer 4

Function -> protein synthesis, component of DNA/RNA

Obtained by -> propolis, bee pollen, raw unprocessed honey, fruit and vegetables, herbals (cloves, thyme, sage, ginger, spearmint, jojoba, hawthorne, and blessed thistle)

Question 5

Pantothenic acid (vitamin B5)

Answer 5

Function -> part of enzyme needed for metabolism

Obtained by -> Widespread in foods

Question 6

Inositol (vitamin B8)

Answer 6

Function ->

Obtained by ->

Question 7

Biotin (vitamin B7)

Answer 7

Function -> part of enzyme needed for metabolism

Obtained by -> Widespread in foods - made in intestinal tract by bacteria

Question 8

Inositol (vitamin B8)

Answer 8

Function -> involved with cell membranes and fat processing in the liver

Obtained by -> whole grains, nuts, and legumes

Question 9

Folate/folic acid (vitamin B9)

Answer 9

Function -> part of enzyme involved with creation of DNA and new cells (especially RBC)

Obtained by -> Leafy green vegetables and legumes, seeds, orange juice, and liver; now added to most refined grains

Question 10

Para amino benzoic acid – PABA (vitamin B10)

Answer 10

Function -> microorganism growth in the body, protection from free radicles and the suns UV rays, coenzyme for protein metabolism and RBC creation

Obtained by -> Green leafy vegetables, whole grains, molasses, mushrooms, wheat germ, and eggs.

Question 11

Salicylic acid (vitamin B11)

Answer 11

Function -> often works in tandem with B12 to contribute to the formation of DNA and RNA, an element with red blood bodies and blood plasma, essential to the formation and growth of body tissues as well as the fetus’s brains and spinal cord during embryogenesis.

Obtained by -> Egg yolk, liver, meat and poultry, organs, potatoes, and green leafy vegetables (spinach)/synthesised by phenylalanine

Question 12

Folic acid

Answer 12

Function -> part of enzyme involved with creation of DNA and new cells (especially RBC)

Obtained by -> Leafy green vegetables and legumes, seeds, orange juice, and liver; now added to most refined grains

Question 13

Vitamin

Answer 13

Substance that can only be obtained through external sources (we cannot synthesise it) which is also needed for survival.

include -> Thiamine, Riboflavin, Niacin, Pantothenic acid Pyridoxine, Biotin, Folate, Cobalamine

Question 14

Vitamin A (and its precursor*, beta-carotene)

*A precursor is converted by the body to a vitamin

Answer 14

Function -> Needed for vision, healthy skin and mucous membranes, bone and tooth growth, immune system health

fat soluble

Obtained by -> vitamin A from animal sources (retinol): fortified milk, cheese, cream, butter, fortified margarine, eggs, liver, beta-carotene (from plant sources): Leafy, dark green vegetables; dark orange fruits (apricots, cantaloupe) and vegetables (carrots, winter squash, sweet potatoes, pumpkin)

Question 15

Vitamin B

Answer 15

Soluble in water, usually involved in energy-making process

include -> Thiamine, Riboflavin, Niacin, Pantothenic acid Pyridoxine, Biotin, Folate, Cobalamine

Question 16

Vitamin C (ascorbic acid)

Answer 16

Function -> Antioxidant ; part of an enzyme needed for protein metabolism; important for immune system health; aids in iron absorption

Soluble in water

Obtained by -> found only in fruits and vegetables, especially citrus fruits, vegetables in the cabbage family, cantaloupe, strawberries, peppers, tomatoes, potatoes, lettuce, papayas, mangoes, kiwifruit

Question 17

Vitamin D ()

Answer 17

Function -> Needed for proper absorption of calcium; stored in bones

fat-soluble

Obtained by -> Egg yolks, liver, fatty fish, fortified milk, fortified margarine. When exposed to sunlight, the skin can make vitamin D.

Question 18

Vitamin E ()

Answer 18

Function -> Antioxidant; protects cell walls

fat-soluble

Obtained by -> Polyunsaturated plant oils (soybean, corn, cottonseed, safflower); leafy green vegetables; wheat germ; whole-grain products; liver; egg yolks; nuts and seeds

Question 19

Vitamin K ()

Answer 19

Function -> Needed for proper blood clotting

fat-soluble

Obtained by -> Leafy green vegetables such as kale, collard greens, and spinach; green vegetables such as broccoli, brussels sprouts, and asparagus; also produced in the intestinal tract by bacteria