Micronutrients: Vitamin B Vitamin

1368 Words6 Pages
Mariam Haider

Written Task

Design Brief;
Foods are not ‘pure’ substances. Although referred to as protein foods, or carbohydrate foods, this only recognized the food to be high in a particular nutrient. In fact, foods are mixtures of different nutrients and other chemical substances such as toxins, pigments and additives. Protein, carbohydrates and fat are regarded as macronutrients due to the size of their molecules. These nutrients are needed in large quantities in the body to enable the body to function properly. Vitamins and minerals are required in lesser amounts but are equally necessary and must be obtained from the food consumed. These are known as micronutrients.

The term ‘vitamin’ was derived
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Each of these members has a specific function in the body.

Food sources; * Peas * Milk * Fish * Eggs * Sea-food * Meat * Poultry * Wholegrain food
* Support and increase the rate of metabolism * Enhance immune and nervous system function * Maintain healthy skin and muscle tone * Help cell growth and division

Deficiency of Vitamin B * Thiamine; weight loss, weakness and pain in the limbs, emotional disturbances * Riboflavin; cracks in lips, high sensitivity to sunlight, sore throat * Niacin; aggression, weakness, mental confusion, and diarrhoea * Biotin; lead to impaired growth and neurological disorders in infants
Excess of Vitamin B * Abnormal liver function * Can lead to anaemia
Vitamin C
Food sources; * Tomatoes * Citrus fruits * Red peppers * Strawberries * Potatoes * Pineapple * Leafy vegetables
* Form and maintain collagen * Resist infection * Maintain healthy skin, gums, teeth, blood vessels and bones * Helps in wound healing * Helps the absorption of iron and calcium * Metabolise proteins and manufacture hormones
Deficiency of Vitamin C; * Low resistance to infection; irritability, fatigue, and depression * Slower rate
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