Fat Soluble And Water Soluble Vitamins Pdf
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- Basic Vitamins: Water-Soluble and Fat-Soluble
- Basic Vitamins: Water-Soluble and Fat-Soluble
- The Fat-Soluble Vitamins
- The Fat-Soluble Vitamins: A, D, E and K
Fat-soluble vitamins are soluble in fats. They are absorbed by fat globules that travel through the small intestines and into the general blood circulation within the body. Unlike water-soluble vitamins, fat-soluble vitamins are stored in the body when they are not in use.
Basic Vitamins: Water-Soluble and Fat-Soluble
Operations Center Staff Directory. Administration Org Chart. Instructional Services Org Chart. Public Information Logo and Guidelines. Technical Services Org Chart. Food And Nutrition 1 Strand 5 Standard 1. Functions and sources of vitamins and their roles regarding maintenance of optimum health. Vitamins are found in nearly all the foods listed on MyPyramid. They do not supply energy as carbohydrates, fats and proteins do, but they are essential because they regulate the body chemistry and body functions.
Vitamins cannot be produced by our bodies. They must be ingested eaten in our food. Vitamins assist the body in using food by bringing about biochemical reactions so life can be maintained. Science is still learning about many of the functions of vitamins. Vitamins are divided into two groups:. Fat-soluble vitamins are transported through the body by being absorbed and stored in fat. Water-soluble vitamins are dissolved in water and transported through the body.
Some people believe that if small doses of vitamins are good for you, more is better. The vitamins ingested by an individual regulate fixed reactions that take place in fixed times. Too few vitamins keep the body from operating at full capacity. Too many may be damaging to your health. Just as too much water in a glass will spill over demonstrate , so too many vitamins will be excreted or stored, and an excess can be toxic. Folic Acid Folate or Folacin has appeared much in recent medical research.
It plays a role in the formation of red blood cells, aids in cell growth and division, and helps with protein metabolism. It is vital that women of childbearing age get enough folic acid especially in the first month of a pregnancy to prevent neural tube defects in their unborn child. Because Folic Acid helps clear the blood of excess homocysteine, an amino acid that has been linked with heart attacks, it may reduce the risk of heart attacks. Fortified breakfast cereals, liver, asparagus, spinach, and legumes are good sources of Folic Acid.
Ohio State Extension Fact Sheet. Another category of vitamins that have had much attention are Antioxidants because of their possible link to cancer prevention.
While studies have conflicting results, it is wise to look at antioxidants in the battle over disease and toward optimal health. Free radical damage may lead to cancer. Antioxidants interact with and stabilize free radicals and may prevent some of the damage free radicals otherwise might cause. Examples of antioxidants include beta-carotene, lycopene, vitamins C, E, and A, and other substances.
Antioxidants are abundant in fruits and vegetables, as well as in other foods including nuts, grains and some meats, poultry and fish. OPTION 1 It is important to know the functions of some basic vitamins, deficiency symptoms that occur without them and common sources.
Put it on the board or overhead before class and as students enter have them respond to it. Discuss answer. They all start and regulate body functions and how the body uses its energy sources.
Add to the bulletin board display. Make an analogy that the body can only absorb so many vitamins. Stimulate student discussion by asking the following questions:. Assign each unit or group a vitamin. Discuss vitamin deficiency diseases.
Have students work in groups. The advertisement or bulletin board must include: food sources, function in the body, deficiency disease. These could be compiled to comprise a quiz.
OPTION 5 Have the students find recipes which will make vegetables more appetizing and still maintain their nutrient value. As a class, compare the nutrient differences between the raw vegetables and their prepared counterparts. OR compare nutritive values of dark green vegetables vs.
Orange vegetables vs. You'll see that darker vegetables are rich in vitamins and minerals. That's why MyPyramid suggests eating a variety of vegetables and including the dark green and orange and red vegetables. They should not assume that a low number automatically translates to a low nutritive value. Helping them to read the charts is an excellent way to teach reading in the content area.
Demonstrate the use of a variety of kitchen utensils used in various cooking methods and procedures. Beside conventional cooking pans etc.
Have students research to discover what happens to vitamins when vegetables are cooked. Discuss various cooking methods best suited for cooking vegetables.
Assign each unit a different vegetable recipe, and perhaps a different cooking or preparation technique. This could be done as a round robin activity. Have them prepare that vegetable in two different ways. Assemble the prepared dishes in one location. Have students compare cooking methods visually and by taste. Discuss results. Quote: " We now know that eating broccoli can ward off cancer, thanks to a special chemical it contains, but how you cook the vegetable may be crucial to getting the full benefit.
Best bets are microwaving and steaming because they leave the cancer-fighting chemical intact, say researchers at Baltimore's Johns Hopkins University other cooking methods are still being studied.
If you can't stand broccoli no matter how it's cooked, don't worry: high levels of the same chemical also show up in kale, cauliflower, brussels sprouts, carrots, and green onions. Select and display one raw vegetable with questionable popularity along with its nutrient content. Pose the questions, "If you don't like any vegetables, what can you do? What could be done to make this vegetable more appetizing? Include refrigeration, cutting, length of cooking time, cooking medium, temperature, and exposure to air.
Have them select one or two vegetables that will give them the most nutritive value and prepare a microwaveable vegetable quiche. A, Thiamine, Riboflavin, Niacin and Vit. Ask the students to use their present knowledge to brainstorm why each is false. Have the groups present their information. Invite other groups to add comments. Have the groups evaluate their responses using the references. Argen, M.
P re K Education. Canvas Logins Find an Institution. Resources and services for Utah Higher Education faculty and students such as Canvas and collegEmedia. Content and resources for career literacy and preparation. Career Ed News. Our goal is to educate, engage, and enrich the lives of Utah residents through broadcast programs and services. On-Demand Support , opt. Printable Version. Authors Utah LessonPlans. Summary Functions and sources of vitamins and their roles regarding maintenance of optimum health.
Basic Vitamins: Water-Soluble and Fat-Soluble
Operations Center Staff Directory. Administration Org Chart. Instructional Services Org Chart. Public Information Logo and Guidelines. Technical Services Org Chart.
Vitamins are organic compounds that are essential for vital processes in the organism. Vitamins are devided into two groups: the water-soluble and the fat-soluble vitamins. The analysis of water-soluble vitamins via liquid chromatography is carried out mainly by reversed-phase chromatography or hydrophilic interaction chromatography HILIC. Fat-soluble vitamins are often analyzed by reversed-phase chromatography or normal-phase chromatography. Supelco Titan C18 1.
Rochester, Minn. Karrer and associates isolated it in and determined its structure, but effective syntheses of vitamin A were achieved by Milas 1 and others only during the last five years. The vitamin is an alcohol and hence is not itself saponifiable. Evidence has been presented indicating that vitamin A occurs in more than one form. The form that predominates in the tissues of salt water fish and mammals has been designated as vitamin A 1 and the form which predominates in the tissues of fresh water fishes as vitamin A 2. Both forms appear to exert similar functions, although vitamin A 1 is considerably more effective in mammals than vitamin A 2. The international unit of vitamin A has been fixed as the activity of 0.
Soluble in fat. Soluble in water. Require bile and lipids for absorption. Easily absorbed by the intestine. Can become toxic in excess amounts. (likely to result from.
The Fat-Soluble Vitamins
Most are water-soluble, meaning they dissolve in water. In contrast, the fat-soluble vitamins are similar to oil and do not dissolve in water. Fat-soluble vitamins are most abundant in high-fat foods and are much better absorbed into your bloodstream when you eat them with fat. This article provides a comprehensive overview of the fat-soluble vitamins, their health benefits, functions and main dietary sources.
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The Fat-Soluble Vitamins: A, D, E and K
We take vitamins and supplements to bolster those we get from the foods we eat and the sunlight we are exposed to. They are absorbed into the body in different ways and excreted from the body at different rates. We can broadly classify them as being either water-soluble or fat-soluble. Water-soluble vitamins are those that are dissolved in water and readily absorbed into tissues for immediate use. Because they are not stored in the body, they need to be replenished regularly in our diet. Any excess of water-soluble vitamins is quickly excreted in urine and will rarely accumulate to toxic levels.
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И они еще решили оставить меня здесь на ночь. Беккер огляделся: - Понимаю. Это ужасно. Простите, что я так долго до вас добирался. - Мне даже не сказали, что вы придете. Беккер поспешил переменить тему: - У вас на голове огромная шишка. Больно.
Его пальцы набирали слова медленно, но решительно. Дорогие друзья, сегодня я ухожу из жизни… При таком исходе никто ничему не удивится. Никто не задаст вопросов. Никто ни в чем его не обвинит.