Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

A Level Food Technology > VITAMINS > Flashcards

VITAMINS Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

What’s the difference between water and fat soluble vitamins?

A

Fat soluble vitamins can be stored in the body but water soluble vitamins can’t (require daily)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Water soluble vitamins

A

Vitamin B (Thiamin, Riboflavin, Niacin, Folic Acid, Cobalamin)

Vitamin C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Fat soluble vitamins

A

Vitamin A (retinol and carotene)

Vitamin D (calciferol)

Vitamin E

Vitamin K

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Name of B1

A

Thiamin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Function of B1

A

Release of energy from carbs

Helps nerves/growth of body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Sources of B1

A

Cereals

Yeast

Animal sources

Seeds/nuts/beans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Effects of deficiency of B1

A

Slow growth / development

Muscle wastage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Name of B2

A

Riboflavin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Function of B2

A

Release energy from carbs

Helps growth

Keeps skin healthy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Sources of B2

A

Liver/kidneys

Egg

Milk

Green veg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Effects of deficiency of B2

A

Dry skin

Poor growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Name of B3

A

Niacin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Function of B3

A

Release energy from carbs

Healthy skin/nerves

Lowers levels of fat in blood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Sources of B3

A

Animal sources

Cereals/grains

Pulses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Effects of deficiency of B3

A

Pellagra (diarrhoea -> dermatitis -> dementia)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Effects of excess of B3

Only if excess supplements

A

Skin flushes

Liver damage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Name for B9

A

Folic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Function of B9

A

Process of protein

Formation of DNA in body cells (red blood cells)

Prevents neural tube defects in pregnancy (spina bifida)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Sources of B9

A

Liver/kidneys

Wholegrains

Pulses

Dark leafy veg

20
Q

Effects of deficiency of B9

A

Tiredness

Anaemia

Spina bifida

21
Q

Effects of excess in B9

A

Disguise B12 deficiency

22
Q

Name of B12

A

Robalamin

23
Q

Function of B12

A

Forms protective coating around nerve cells

Production of new cells

24
Q

Sources of B12

A

Animal products

Supplements (vegans)

25
Q

Effects of deficiency of B12

A

Tiredness

Anaemia

Muscle weakness

Depression

Memory problems

26
Q

Effects of methods of cooking of B vitamins

A

Destroyed by cooking in water - nutrients leached so water is used to make gravy/sauce

Leaching reduced by steaming

27
Q

Name of vitamin C

A

Ascorbic acid

29
Q

Function of vitamin C

A

Helps absorption of iron

Produces collagen - connective tissue in meat to help bind cells

Antioxidant - protects body against harmful chemicals

30
Q

Sources of vitamin C

A

Citrus fruits

Blackcurrants

Kiwi

Tomatoes

Green leafy veg

31
Q

Effects of deficiency of vitamin C

A

Anaemia - slight

Scurvy - severe (tiredness/bleeding gums)

32
Q

Effects of excess of B12

Normally excreted, excess of supplements

A

Nausea/diarrhoea

33
Q

Effects of heat on vitamin C

A

Destroyed by exposure to heat/water (leaching)

34
Q

Effects of methods of cooking of vitamin C

A

Should be served as fresh as possible

Steaming best (reduces leaching)

35
Q

Names for vitamin A

A

Retinol (animal sources)

Carotene (plant sources)

36
Q

Function of vitamin A

A

Effects eyesight - supplies retina with substances to see in dim light

Keeps throat/digestive system/lungs moist

Antioxidant - protects body against harmful chemicals

37
Q

Sources of retinol

vitamin A - animal sources

A

Dairy products

Oily fish

Liver/pâté

38
Q

Sources of carotene

Vitamin A - plant sources

A

Red/orange fruit
(Carrots/ apricots/ peppers/ tomatoes)

Green leafy veg

39
Q

Effects of deficiency of vitamin A

A

Night blindness (can’t see in dim light)

Lack of immunity

Poor skin quality

40
Q

Effects of excess of vitamin A

A

Poisonous - builds up in liver

Pregnant women should avoid too much retinol (birth defects)

41
Q

Effects of heat/cooking on vitamin A

A

Not destroyed

42
Q

Name for vitamin D

A

Calciferol

43
Q

Function of vitamin D

A

Controls the amount of calcium absorbed from food

Helps develop strong bones/teeth

44
Q

Sources of vitamin D

A

Dairy

Eggs

Oily fish

Fortified in margarine

Sunlight - stored in liver

45
Q

Effects of deficiency of vitamin D

A

Bones/teeth with weaken

Rickets (bones bend in children)
Osteomalacia (adults)
Osteoporosis (old people brittle bones)

46
Q

Effects of excess of vitamin D

Supplements

A

Excess stored in kidneys - damage

Encourage calcium to be removed - weakens bones

47
Q

Effects of heat/cooking on vitamin D

A

Not destroyed

A Level Food Technology (16 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions