Chapter 10 Water Soluble Vitamins: B Vitamins And Vitamin C
What are three ways vitamins differ from carbs, fats, and proteins?
Structure-vitamins are individual units Function- assit enzymes; don't yield usable energy when broken down Food Contents- measured in micrograms or milligrams
amount of vitamins available from foods depends not only on the quantity provided by a food but also on the amount absorbed and used by the body
What are five ways to determine the bioavailability of a vitamin?
Efficiency of digestion and time of transit through GI tract Previous nutrient intake and nutrition status Other foods consumed at the same time (affects absorption of indiv. vitamins and minerals) Method of food preparation (raw, cooked, processed) Source of the nutrient (synthetic, fortified, or naturally occurring)
some of the vitamins are available from foods in inactive forms known as precursors or provitamins
Organic Nature of Vitamins
vitamins can be destroyed and left unable to perform their duties