Water, Vitamins & Minerals Flashcards
Phytochemicals
Compounds in plants that cause colour, smell and taste
Act as bioactive food components (have ability to alter body processes) - antioxidants, mimicking hormones, enzyme action, Inhibiting DNA replication, destroying bacteria (may suppress the development of diseases)
Functional foods
veg, fruits and whole foods
Provide health benefits beyond basic nutrition by altering one or more physiological processes
Foods that have fortified, enriched or enhanced with nutrients, phytochemicals or others
Examples of phytochemicals
burning sensation of peppers, flavour of onions or garlic
Flavonoids
group of phytochemicals that are antioxidants and make blood clots less likely
Found in grains, soy, veg, fruits, herbs (bitter taste in foods)
Carotenoid
Red and yellow pigments in plants
Include vit A
Decreases risk of htn and heart disease
ex. lycopene (red pigment)
Fat soluble Vitamins
A, D, E, K
Absorbed with fat into the lymph before entering the blood
Stored in the liver and fatty tissues
Builds up in tissues
Taken PERIODICALLY
Water soluble vitamins
B complex (folate, riboflavin, thiamin, niacin, pantothenic acid) and C
Absorbed directly into the blood
Not stored in body
Leave in urine
NEEDED FREQUENTLY
Vitamins
Do not provide body with energy (kcalories)
Organic compounds
Obtained form foods, fortification or supplements
Primary deficiency
vitamin not consumed in sufficient amounts to meet needs
Secondary deficiency
impaired absorption or excess secretion
People that need vitamins the most
infancy/childhood, pregnancy and childhood
Which vitamin has function in the skin?
C
Which vitamin as function in vision?
A
Which vitamin has function in blood clotting?
K
Which vitamin has function in bone structure?
D and K
How much water is in our bodies?
60% of body weight