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Food Tech > Vitamins > Flashcards

Vitamins Flashcards

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1
Q

Name the types of water soluble vitamins

A

Vitamin C, B1, B2, B3, Folic acid and B12.

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2
Q

Name the types of fat soluble vitamins

A

Vitamins A and D

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3
Q

What is a water soluble vitamin?

A

Water soluble vitamins are vitamins that our bodies do not store. They dissolve in water when they are ingested, then go in to the blood stream. The body keeps what it needs at that time, and excess amounts are excreted in the urine.

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4
Q

What is a fat soluble vitamin?

A

Fat soluble vitamins are those that are normally stored in the body. When these vitamins are ingested, they dissolve in fat. In a person with a healthy digestive system, the body uses what it needs at that time and stores the rest for future use.

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5
Q

What are the functions of Vitamin C?

A

Its an antioxidant; Important for the digestive system and aids in iron consumption.

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6
Q

What are the functions of Vitamin B1? (Thiamine)

A

Part of an enzyme which is needed for energy metabolism. Important for nerve functioning.

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7
Q

What are the functions of B2? (Riboflavin)

A

Part of an enzyme needed for energy metabolism. Important in normal growth.

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8
Q

What are the functions of B3? (Niacin)

A

part of an enzyme needed for energy metabolism. important for the digestive system.

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9
Q

What are the functions of Folic acid? (Folate)

A

Part of an enzyme needed for making DNA and new cells especially red blood cells.

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10
Q

What are the functions of B12?

A

Part of an enzyme needed for making new cells, important to nerve functioning.

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11
Q

What are the functions of Vitamin A?

A

Needed for vision, healthy skin and mucous membranes.

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12
Q

What are the functions of Vitamin D?

A

Needed for the proper absorption of calcium, stored in the bones. Helps promote healthy teeth and bones.

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13
Q

What are the symptoms of deficiency in Vitamin C?

A

Scurvy, bleeding gums.

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14
Q

What are the symptoms of deficiency in Vitamin B1?

A

Difficulty concentrating and remembering, could lead to disease called beri beri.

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15
Q

What are the symptoms of deficiency in Vitamin B2?

A

Failure to grow, tongue mouth and lips sore.

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16
Q

What are the symptoms of deficiency in Vitamin B3?

A

Diarrhoea, loss of memory confusion (dermentia)

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17
Q

What are the symptoms of deficiency in Folic acid?

A

Megaloblastic anemia, immature red blood cells- Tiredness and Lethargy

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18
Q

What are the symptoms of deficiency in Vitamin B12?

A

Megaloblastic anemia, lethargy. Failure to grow

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19
Q

What are the symptoms of deficiency in Vitamin A?

A

Poor night vision, dry and infected skin and mucous membranes as body is unable to fight infection as well.

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20
Q

What are the symptoms of deficiency in Vitamin D?

A

Rickets due to malabsorption of calcium and phosphorus, growth can be retarded in children.

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21
Q

What are the symptoms of too much Vitamin A in the diet?

A

Blurred vision, could even result in death.

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22
Q

What are the symptoms of too much Vitamin D in the diet?

A

The body starts to store calcium in areas which are harmful to the body, Inability of tissue to function properly, increased blood pressure.

23
Q

What are the symptoms of too much Vitamin C in the diet?

A

Diarrhoea, bloating and cramps.

24
Q

What are the symptoms of too much Vitamin B1 in the diet?

A

Stomach cramps, discoloured urine and diarrhoea.

25
Q

What are the symptoms of too much Vitamin B2 in the diet?

A

Sensitivity to light, itching and numbness.

26
Q

What are the symptoms of too much Vitamin B3 in the diet?

A

High glucose levels as one of the vitamin b3’s main functions is to convert carbohydrates into glucose. This results in diarrhoea and stomach cramps.

27
Q

What are the symptoms of too much Folic acid in the diet?

A

irritability, fatigue and weakness.

28
Q

What are the symptoms of too much Vitamin B12 in the diet?

A

Anxiety symptoms such as panic attacks. Skin rashes, Gastrointestinal problems/upset.

29
Q

what are the sources of Vitamin A?

A

Mainly found from animal sources and plant sources such as milk, cheese, cream, butter, fortified margarine, eggs, liver. Carrots.

30
Q

what are the sources of Vitamin D?

A

Dairy products such as milk, egg yolks, oily fish, liver. When exposed to the sunlight, the skin can make vitamin D.

31
Q

what are the sources of Vitamin B1?

A

Found in all nutritious food in moderate amounts e.g. pork, whole grain or enriched breads and cereals, legumes, nuts and seeds.

32
Q

what are the sources of Vitamin B2?

A

Milk and milk products, leafy green vegetables.

33
Q

what are the sources of Vitamin B3?

A

Meat, poultry, fish, whole grain or enriched breads and cereals, vegetables (leafy green vegetables, mushrooms, asparagus).

34
Q

what are the sources of Folic acid?

A

Leafy green vegetables, legumes, seeds, orange juice, liver.

35
Q

what are the sources of Vitamin B12?

A

Meat, poultry, fish, seafood.

36
Q

what are the sources of Vitamin C?

A

Found only in fruit and vegetables, especially citrus fruits and vegetables in the cabbage family. Strawberries, Oranges, peppers, lettuce, potatoes.

37
Q

what percentage of Vitamin C does fruit and vegetables provide in our diets?

A

95%

38
Q

what percentage of Vitamin B do vegetables provide in our diets?

A

About 20%

39
Q

What happens when fruit and vegetables are cooked?

A

When they are cooked, the pectin which builds the structure of the cell walls are weakened so that they are softer to chew.

40
Q

What is the name of the chemical which breaks down the pectin in fruit and vegetables?

A

Enzymes; damaged fruit or vege is more liable to the attack of enzymes.

41
Q

What are fruit and vegetables mainly made up of?

A

Cellulose, starch, sugars, minerals and a high percentage of water.

42
Q

How does cooking affect fruit and vege?

A

It softens tough fibres and enables starch to absorb water and swell making it easier to digest.

43
Q

What is the estimated figure of how much vitamin C and B is lost when cooking fruit?

A

10% estimated loss

44
Q

What is the estimated figure of how much vitamin C and B is lost when cooking green vegetables?

A

About 40% loss of vitamin B and about 70% loss of Vitamin C.

45
Q

What is the estimated figure of how much vitamin C and B is lost when baking root vegetables?

A

25% loss of vitamin B and 40% loss of Vitamin C.

46
Q

Why should fruit and vege be eaten as fresh as possible?

A

In order to reduce the loss of nutrients caused by enzyme activity and oxidation.

47
Q

When preparing potatoes, why should they not be cut up too small?

A

As more Vitamin C will be lost from the larger surface area exposed due to the action of acid oxidase and ascorbic.

48
Q

What are fat soluble vitamins usually found in?

A

Fatty foods such as animal fats and dairy products.

49
Q

What are water soluble vitamins mainly found in?

A

Fruit, vegetables and grains

50
Q

What is the scientific name for vitamin C?

A

Ascorbic acid

51
Q

What is the scientific name for Vitamin B1?

A

Thiamine

52
Q

What is the scientific name for Vitamin B2?

A

Riboflavin

53
Q

What is the scientific name for vitamin B3?

A

Niacin

54
Q

What is the scientific name for Vitamin B12?

A

Cobalamin

Food Tech (22 decks)

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