Water Soluble Vitamins 20/04.

Question 1

What are the functions of Vitamin C (Ascorbic Acid)?

Answer 1

• Required to make connective tissue which binds the body cells together.
• Assists in the absorption of Iron.
• Assists in building strong bones and teeth.
• Required for the production of blood and the walls of blood vessels.
• To help heal wounds.
• Strengthens resistance to body infections.
• Assists vitamin E in its role as an anti-oxidant.
• Required for the maintenance of the skin and lining of the digestive system.

Question 2

Give 4 Rich Sources of Vitamin C.

Answer 2

• Rich sources - blackcurrants, rosehips, green peppers, kiwi fruit

Question 3

Give 5 Good Sources of Vitamin C.

Answer 3

• Good sources - citrus fruit, strawberries, cabbage, spinach, Brussels sprouts, broccoli.

Question 4

Give 3 Reasonable sources of Vitamin C.

Answer 4

• Reasonable sources - bean sprouts, peas, potatoes.

Question 5

What might a prolonged deficiency of Vitamin C cause (4)?

Answer 5

• Connective tissue not made or maintained correctly.
• Walls of blood vessels weaken. Blood escapes and appears in small red spots under the skin.
• General weakness, irritability, pain in muscles and joints, loss of weight, fatigue.
• Gums bleed and teeth loosen.

Question 6

What might a severe deficiency of Vitamin C lead to (3)?

Answer 6

• Cuts and wounds fail to heal properly.
• Scar tissue may weaken and break open.
• Anaemia, because iron is not absorbed properly without Vitamin C.

Question 7

On what basis is vitamin C required in the body and is Vitamin C easily lost from the body?

Answer 7

Vitamin C is required daily as it cannot be stored in the body.

Vitamin C is a water-soluble vitamin, so it is easily lost from the body.

Question 8

Vitamin C is very quickly and easily destroyed by: 4

Answer 8

• Heat-dry or moist.
• Exposure to air- this leads to the oxidation of ascorbic acid into a form that is useless to the body.
• The presence of alkali, such as bicarbonate of soda, which causes vitamin C to be oxidized.
• Water - vitamin C dissolves in water, so cooking methods which use minimal amount of water should be chosen.

Question 9

How do you prevent the loss of Vitamin C from foods?

Answer 9

To prevent the loss of Vitamin C, foods should be cooked and served as quickly as possible.

Question 10

What are the 3 functions of Thiamin - Vitamin B1?

Answer 10

• Energy production from carbohydrates.
• Growth in children.
• Functioning of nerves.

Question 11

What are three special requirements of Vitamin B1 (Thiamin)?

Answer 11

• Requirements increase during pregnancy and lactation.
• During periods of increased metabolism e.g., muscular activity.
• Thiamine cannot be stored by the body, so a daily supply is necessary.

Question 12

A deficiency in thiamine may occur for three reasons:

Answer 12

• Alcoholism.
• Digestive disorders.
• Vomiting due to pregnancy and lack of appetite.

Question 13

What are the 5 effects of a deficiency of thiamine?

Answer 13

• Depression.
• Growth retarded in children.
• Inflamed nerves.
• Weak muscles.
• Severe deficiency leads to a disease called Beri- Beri.

Question 14

5 Signs and Symptoms of Beri- Beri.

Answer 14

• Exhaustion.
• Loss of appetite.
• Weak muscles in legs.
• Dropped wrists and ankles.
• Oedema caused by fluid retention.

Question 15

What are the food preparation requirements of thiamine?

Answer 15

Thiamine is soluble in water. It is destroyed by high temperatures during cooking.

Question 16

What are the two functions of Riboflavin (Vitamin B2)?

Answer 16

• Essential for normal growth.
• Required for the release of energy from food especially amino acids and fat by oxidation.

Question 17

Where is riboflavin stored and is a daily supply necessary?

Answer 17

Can be stored in small amounts in the liver, spleen, and kidneys- but a daily supply is still required

Question 18

What are the deficiency effects of thiamin?

Answer 18

• Failure to grow.
• Skin lesions, dermatitis, and conjunctivitis.
• Tongue may swell, mouth and lips sore.

Question 19

What are the food preparation requirements of Riboflavin?

Answer 19

Riboflavin is soluble in water. It is destroyed by light and if heated in the presence of an alkali e.g. bicarbonate of soda. This is why foods such as milk should be stored in the dark.

Question 20

What is the function of Nicotinic acid - Niacin - Vitamin B3?

Answer 20

Release of energy from food, especially carbohydrates, by oxidation.

Question 21

What are sources of Nicotinic Acid?

Answer 21

Made in the body from the amino acid tryptophan which is present in eggs and milk.

Question 22

What are the requirements of Niacin?

Answer 22

• Required daily.
• Required during pregnancy and lactation.

Question 23

Nicotinic acid deficiency results in the disease pellagra, which has the following symptoms:

Answer 23

• Dermatitis - skin disorder.
• Dementia - memory loss and confusion.
• Diarrhea - loose and frequent stool.

Question 24

What are the two food preparation requirements of Vitamin B3?

Answer 24

• Soluble in water.
• Resistant to heat, oxidation and alkali.

Question 25

What are the four functions of Folate - Vitamin B6?

Answer 25

• Essential for normal growth.
• Formation of red blood cells.
• Release of energy from food, especially amino acids.
• Important for the production of nucleic acids RNA and DNA.

Question 26

When is an increase in folate consumption necessary?

Answer 26

An increase is required during pregnancy.

Question 27

What are the 3 deficiency effects of Vitamin B6?

Answer 27

• Failure to grow properly.
• Megaloblastic anemia where red blood cells become enlarged and fail to give up oxygen to the body cells.
• Spina bifida in unborn babies which leads to permanent disability.

Question 28

What are the food preparation requirements for Vitamin B6?

Answer 28

Soluble in water and destroyed by prolonged cooking.

Question 29

What are the four functions of cobalamin (Vitamin B12)?

Answer 29

• Growth.
• Release of energy from food especially amino acids.
• Formation of red blood cells.
• Production of DNA.

Question 30

When is an increase in cobalamin consumption necessary?

Answer 30

• Increase during pregnancy and lactation.

NOTE - Only present in animal food.

Question 31

What are the deficiency effects of Vitamin B12?

Answer 31

Megaloblastic anaemia due to dietary disorders in old age.

Question 32

Give 5 sources of Vitamin B6 (Folate).

Answer 32

• Potatoes.
• Spinach.
• Brussel sprouts.
• Green beans.
• Peas.
• Okra.
• Bananas.
• Grapefruit.
• Oranges.
• Yeast extract.

Question 33

Give 5 food sources of the Vitamin B complex.

Answer 33

• Liver, kidney, heart.
• Eggs.
• Fish.
• Wheatgerm.
• All meat, especially pork, ham, and bacon.
• Yeast and yeast extracts, beer.

Question 34

How to prepare and cook green leafy vegetables to retain their vitamin C content. Give three tips.

Answer 34

• Use a sharp knife to prevent bruising/damaging cells.
• Do not soak as vitamin C is water soluble.
• Do not overcook as vitamin C is destroyed by heat.
• Tear instead of cutting as tear follows cell walls and does not damage; do not shred too thinly less cell damage/expose too much surface to oxygen.