1 / 33

To give you knowledge of Micro nutrients and their function in food products

Water soluble Vitamins A, B, C, D To know and understand: • the functions • main sources • effects of deficiency and excess • related dietary reference values. WHAT:. HOW:. Theory Lesson Exam Practice Kahoot. WHY:.

tandrew
Download Presentation

To give you knowledge of Micro nutrients and their function in food products

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Water soluble Vitamins A, B, C, D To know and understand: • the functions • main sources • effects of deficiency and excess • related dietary reference values WHAT: HOW: • Theory Lesson • Exam Practice • Kahoot WHY: • To give you knowledge of Micro nutrients and their function in food products Challenge: Able to identify sources of micronutrients and functions in body Aspire: Can identify deficiency of micronutrients Expert: Can remember all micronutrients and suggest ways of incorporating them into daily diet

  2. MICRONUTRIENTS VITAMINS A B C D E

  3. FAT SOLUBLE Found in fat or oily parts of foods Require fat for absorption Stored in the body VITAMIN A VITAMIN D WATER SOLUBLE Readily lost during food preparation Limited storage capacity Excess excreted in the urine B VITAMINS VITAMIN C VITAMINS

  4. VITAMIN A FORMS: • Retinoids (retinol, retinal, retinoic acid) 2.Carotenoids (beta-carotene)

  5. VITAMIN A: SOURCES • RETINOIDS: Animal foods – eggs, butter, milk & milk products, liver, fish, fish oils Also: added to margarine.

  6. VITAMIN A: SOURCES • CAROTENOIDS: Plant foods – carrots, dark green leafy vegetables, broccoli, red peppers, tomatoes, apricots, peaches, mango (Converted to retinol for absorption)

  7. VITAMIN A: FUNCTIONS Stored in the liver • ‘A’ is for eyesight, especially night vision • Growth – regulates normal bone growth • Maintains integrity & function of epithelial cells (Epithelial cells are cells that line the inner and outer surfaces of the body in continuous sheets) • Anti-infective, Antioxidant, supports immune system

  8. VITAMIN A: DEFICIENCIES One of the top 3 world-wide major public health problems • Sight problems e.g. ‘Night blindness’, Dry eye, childhood blindness • Poor functioning of lungs & digestive tract • Increased risk of infections • Rough, dry skin; Acne

  9. VITAMIN A: TOXIC EFFECTS • Very high amounts can cause poisoning. • High risk – Polar bears liver! • High doses associated with birth defects

  10. VITAMIN D: SOURCES Can be synthesized in the skin from a pro-vitamin and sunlight. Pro-vitamins found in: • Animal fats • Yeast & fungi (source of commercial vitamin production) In UK, no synthesis between October & March.

  11. VITAMIN D: SOURCES Dietary sources : • Eggs • Milk & butter • Meat, oily fish (fish oil supplements), liver • Margarines (fortified – legal requirement) • Also added to breakfast cereals, yogurts, baby foods, bedtime drinks, evaporated milk

  12. VITAMIN D: FUNCTIONS • Aids absorption and utilisation of Calcium • Aids kidney function • Supports immune system

  13. VITAMIN D: DEFICIENCIES Bone & growth problems: • Rickets (in growing children; soft bones become deformed) • Osteomalacia (in adults; as above) Causes muscular weakness & bone pain

  14. VITAMIN D: TOXIC EFFECTS Unusual, most likely to be caused by over-consumption of vitamin supplements

  15. B1 – Thiamine B2 – Riboflavin B3 – Niacin B6 – Pyridoxine B12 – Cobalamin B9 - Folate Share functions, often work together Cofactors in metabolism Involved in production & use of energy Folate & B12 involved in cell division B-complex VITAMINS

  16. B-COMPLEX: Thiamine B1 • Sources; Cereals, especially wholegrains(breakfasts & white flour are fortified) Beans, seeds, nuts (Also found in pork, liver, milk & milk products) • Role: Metabolism of CHO & protein, alcohol & drugs, Supports nerve function • Deficiencies: Beriberi (in undernourished Asian populations) Neurological problems (associated with alcoholism)

  17. B-COMPLEX: RIBOFLAVIN B2 • Sources: Milk, eggs, yeast, meat (especially liver), tea, fortified breakfasts, dark green leafy vegetables • Role: Many functions including – macro & micronutrient metabolism, energy release, nutrient interrelationships. • Deficiencies: Mouth – dry, cracked lips, tongue changes Eyes – itching, burning, light sensitive, sticky Skin – oily dermatitis Linked to anaemia

  18. B-COMPLEX: Niacin B3 • Sources: Meat (especially liver), cereals, milk & dairy products, vegetables, coffee, cocoa. • Role: Metabolism of CHO, fats, proteins; Vitamin C, folate, alcohol. Also role in insulin function • Deficiencies: Pellagra - affects skin, intestines, brain

  19. B-COMPLEX: B6 • Sources: Liver, wholegrains, red meat & poultry, peanuts, walnuts, bananas, salmon. Some in broccoli, spinach, potatoes. Beer. • Role: Metabolism of Protein, fat & CHO. Energy release, hormone regulation • Deficiencies: Not specific; linked to anaemia, mouth problems, nerve/muscle problems

  20. B-COMPLEX - SUMMARY: • Widely distributed in animal & plant foods • Essential for metabolic and cellular functions • Increased needs with high intakes of alcohol, drugs, trauma (eg surgery), cancer, kidney or liver disease • Not much stored in body – regular intakes required.

  21. B-COMPLEX: FOLATE B9 • Sources: Green leafy vegetables (spinach, Brussels sprouts). Also in: liver, broccoli, cabbage, cauliflower, parsnips, fortified cereals & bread &whole wheat. Milk & fruit, (especially oranges). Beer (due to yeast) • Role: Crucial for cell division – prevention of neural tube defects in developing foetus • Deficiencies: Anaemia, birth defects (Spina Bifida, brain damage) Associated with depression, dementia, cardio-vascular disease

  22. VITAMIN B12 Stored in the body (liver) • SOURCES: Found only in animal foods – Liver. Meat, fish, eggs, milk and dairy products. Added to Marmite. (Affected by excess amounts of Vitamin C) • Role: Metabolism of some fatty acids & folates • Deficiencies: Anaemia, damage to nerves leading to loss of sensory & motor function Relies on ‘intrinsic factor’ from the stomach for absorption

  23. GOOD ‘B’ SOURCE: 1 teaspoon per day…

  24. VITAMIN C: FACTOIDS • Also known as Ascorbic Acid • Most animals can synthesize it from glucose (not humans, guinea-pigs) • Least stable of all vitamins

  25. SOURCES

  26. VITAMIN C: SOURCES • Fruit and vegetables

  27. VITAMIN C: FUNCTION: • Enhances iron absorption • Collagen synthesis • Supports hormone function • Release of energy from fatty acids • Antioxidant • Supports immune system, and liver detoxification • Can relieve cold symptoms (but not prevent them)

  28. VITAMIN C: DEFICIENCIES • Scurvy • Low intakes associated with cancers, heart disease, cataracts, poor wound healing • Smokers have poor Vit. C status

  29. Scurvy

  30. Test Yourself

  31. Kahoot! https://play.kahoot.it/#/?quizId=1caad0f6-02d7-47db-83dc-526bb1a2e88b Micronutrients - Vitamins

More Related