Questions and Answers
What is the primary reason why all vitamins have been discovered?
All vitamins have been discovered because they were found to be essential nutrients that prevent deficiency diseases.
What is the key characteristic that defines a vitamin?
A vitamin is an organic compound that is required in small amounts for normal growth, development, and metabolism, but cannot be synthesized by the human body.
What is the main difference between fat-soluble and water-soluble vitamins?
Fat-soluble vitamins (A, D, E, and K) can accumulate in the body and cause toxicity, whereas water-soluble vitamins (B and C) are generally excreted and do not build up to toxic levels.
What are some ways to conserve the vitamin content of foods?
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What is the primary function of antioxidants in the body?
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What is the purpose of vitamin enrichment and fortification?
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What was the significance of James Lind's experiment in 1753?
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What were the typical signs and symptoms of scurvy experienced by sailors during lengthy ocean voyages?
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Why were British sailors nicknamed 'limeys'?
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What was James Lind's understanding of scurvy when he administered citrus fruits to sailors?
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What is the origin of the term 'vitamine'?
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Why is it unlikely that any vitamin still needs to be discovered?
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What percentage of a slice of bread's weight is composed of vitamins?
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What is the primary function of vitamins in the human body?
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What are the four criteria that define a vitamin?
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What is the difference between a vitamin and a provitamin?
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What is the main difference between the amounts of vitamins and macronutrients required by the body?
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What are International Units (IUs) used to express?
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What is an oxidation reaction, and what is its consequence if left uncontrolled?
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How many functions do vitamins generally have?
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What is the role of antioxidants in the body?
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What is choline classified as?
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What are some natural sources of vitamins?
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How do vitamins participate in releasing energy from glucose, fatty acids, and amino acids?
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What is a radical, and how does it affect molecules?
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What is the benefit of some radical formation in the body?
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What is the difference between a vitamin's function and its role in energy metabolism?
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How do antioxidants, like vitamin E, protect cells from radicals?
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What is the difference in biological activity between natural and synthetic vitamin E?
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Which vitamin has almost twice the biological activity in its synthetic form compared to its natural form?
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What percentage of adults reported regular use of a multivitamin/mineral supplement according to the 2011–2012 National Health and Examination Survey?
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Why is it not necessary to consume 100% of every vitamin each day?
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What vitamins are added to refined wheat flour and certain other milled grain products as part of the federally regulated grain enrichment program?
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What is the purpose of grain enrichment and fortification?
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What type of vitamins are vitamins A, D, E, and K?
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Why are nutrition experts concerned about the addition of vitamins to foods and beverages?
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What type of bacteria and algae are used to produce vitamins for supplement production?
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Which vitamins are often added to milk as part of the fortification process?
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What is the significance of the body's ability to eliminate excess water-soluble vitamins?
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What facilitates the absorption of fat-soluble vitamins in the small intestine?
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What is the consequence of diseases or conditions that affect the GI tract on vitamin absorption?
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Why may people with fat malabsorption disorders need to take large oral doses of vitamin supplements?
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What is the benefit of consuming a diet that includes minimally processed fruits, vegetables, and whole-grain breads and cereals?
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Why is it important to add a small amount of fat to low-fat foods?
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What is the significance of vitamin B-12 being an exception to limited storage of water-soluble vitamins?
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How can reduced vitamin absorption lead to deficiencies of micronutrients?
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What is the consequence of accumulating excess fat-soluble vitamins in the body?
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Why is it important to understand the classification of vitamins as fat-soluble or water-soluble?
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What is the purpose of blanching vegetables before freezing, and how can it be stopped to avoid overcooking?
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What are some characteristics of fresh produce that you should avoid when selecting fruits and vegetables?
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How can you minimize vitamin loss when storing fresh fruits and vegetables?
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Why is it recommended to trim, peel, and cut raw fruits and vegetables just before eating or serving?
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What is the benefit of cooking vegetables in small amounts of water and reusing the cooking water?
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Why is it recommended to cook fruits and vegetables in their skins when possible?
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What are the primary factors that determine a plant's vitamin content?
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Why are older adults more likely to develop vitamin deficiency disorders?
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What is the advantages of quick cooking methods like microwaving, steaming, and stir-frying in conserving vitamins?
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How does microwave cooking compare to conventional cooking methods in terms of nutrient retention?
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What is the likely outcome if a person consistently consumes a diet lacking a particular vitamin?
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What is the purpose of steaming vegetables, and how is it done?
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Why is it unnecessary to worry about vitamin toxicity disorders in healthy adults taking multivitamin supplements?
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What process contributes to the deterioration of fresh produce over time?
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What is the benefit of stir-frying vegetables until they are barely tender?
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Why should fresh fruits and vegetables be consumed soon after harvest or purchase?
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What is the purpose of blanching vegetables before freezing?
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Why are certain segments of the population more prone to developing vitamin deficiency disorders?
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What happens to cells when they are saturated with a vitamin?
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Why is it unlikely that an individual will develop a vitamin deficiency disease if their usual diet is nutritionally adequate?
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What happens to the water-soluble vitamins when frozen fruits and vegetables are thawed?
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Why is it recommended to add fat to vegetables after they are cooked?
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What causes cut fruits and vegetables to turn brown, and how can it be prevented?
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Why is it important to store canned foods in a cool place?
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What happens to the vitamin content of food during the canning process?
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Why is it recommended to eat fresh fruits and vegetables with their edible peels or skins?
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What is the effect of overcooking and reheating on vitamin content?
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Why is it recommended to cook fresh vegetables by microwaving, steaming, or stir-frying?
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Study Notes
Vitamins: Basic Concepts
- Vitamins are complex organic compounds that regulate certain metabolic processes in the body.
- A vitamin meets four criteria:
- The body cannot synthesize the compound or make enough to maintain good health.
- The compound naturally occurs in commonly eaten foods.
- Signs and symptoms of a health problem (deficiency disorder) eventually occur when the substance is missing from the diet.
- Good health is restored if the deficiency disorder is treated early by supplying the missing substance.
History of Vitamins
- Scurvy was a deadly disease that affected sailors on long voyages, caused by a deficiency of vitamin C.
- James Lind discovered that citrus fruits cured scurvy in 1753, although he didn't suspect a dietary deficiency.
- Casimir Funk discovered a substance in rice bran that cured beriberi in 1911 and coined the term "vitamine".
- By the end of the 20th century, all vitamins had been discovered.
Roles of Vitamins
- Vitamins play numerous roles in the body, and each has more than one function.
- Vitamins regulate a variety of body processes, including cell division and development, and growth and maintenance of tissues.
- Vitamins do not provide energy directly, but many participate in chemical reactions that release energy from glucose, fatty acids, and amino acids.
Antioxidants
- Antioxidants are substances that give up electrons to radicals, protecting cells from damage.
- Radicals are highly reactive substances with unpaired electrons that can damage cells.
- Vitamins C and E are examples of antioxidants.
Sources of Vitamins
- Plants, animals, fungi, and bacteria are sources of natural forms of vitamins in our diets.
- Vitamin supplements are another source of these micronutrients.
- Vitamins can be synthesized in a laboratory or produced by certain microorganisms.
Vitamin Enrichment and Fortification
- Vitamin enrichment and fortification involve adding vitamins to foods during manufacturing.
- In the United States, the federally regulated grain enrichment program specifies amounts of four B vitamins that must be added to refined wheat flour and certain other milled grain products.
Classifying Vitamins
- Vitamins are classified as fat-soluble (A, D, E, and K) or water-soluble (B vitamins and C).
- Fat-soluble vitamins are stored in the liver and in body fat, while water-soluble vitamins are generally not stored in the body.
Vitamin Absorption
- The small intestine is the primary site of vitamin absorption.
- Vitamin absorption tends to increase when the body's needs for the micronutrients are higher than usual.
- Diseases or conditions that affect the GI tract can reduce vitamin absorption and result in deficiencies.
Vitamin Deficiency and Toxicity Disorders
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Vitamin deficiency disorders generally result from inadequate diets or conditions that increase the body's requirements for vitamins.
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A diet that contains adequate amounts of a wide variety of foods can help supply the vitamin needs of most healthy people.
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Vitamin toxicity can occur when taking large oral doses of vitamin supplements or injecting vitamins into the body.### Vitamin Toxicity
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Taking excessive amounts of vitamin supplements or consuming large amounts of vitamin-fortified foods regularly can lead to toxicity disorders.
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Taking a "one-a-day" type of multivitamin supplement regularly is unlikely to cause toxic effects in healthy adults.
Preserving Vitamin Content of Foods
- Fresh fruits and vegetables are highly perishable and should be eaten as soon as possible to ensure maximum vitamin retention.
- Blanching fresh vegetables before freezing helps retain desirable flavors, colors, and textures.
- Improper handling or lengthy storage conditions can result in substantial vitamin loss in fresh produce.
- Selecting fresh produce carefully, avoiding bruised or wilted fruits and vegetables, and storing them properly can help retain vitamin content.
- Vitamins like niacin and D are resistant to destruction by usual food storage conditions or preparation methods.
- Vitamins like C, thiamin, and folate are easily destroyed or lost by improper food storage and cooking methods.
Storage and Cooking Methods
- Store fresh fruits and vegetables in plastic packaging and chill until ready to use, except for tomatoes, bananas, and garlic which should be stored at room temperature.
- Trim, peel, and cut raw fruits and vegetables just before eating or serving to reduce vitamin loss.
- Cooking vegetables in small amounts of water and reusing that water for soups or sauces helps conserve water-soluble nutrients.
- Cooking methods like microwaving, steaming, and stir-frying can conserve much of the vitamin content of the food.
- Microwave cooking does not reduce the nutrient content of foods any more than conventional cooking methods.
- Steaming vegetables can conserve much of the vitamin content of the produce.
Canned and Frozen Fruits and Vegetables
- Fresh fruits and raw vegetables are not always better sources of vitamins than canned or frozen versions.
- Frozen fruits and vegetables can be just as nutritious as fresh produce if frozen immediately after harvesting and properly stored.
- Cooking frozen fruits and vegetables without thawing helps conserve vitamin content.
- Canned foods can vary in nutrient content due to differences in storage times and temperatures.
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Description
Learn about the discovery, classification, and functions of vitamins, including their solubility, bioavailability, and antioxidant properties. Understand the purpose of vitamin enrichment and fortification.