The Effect Of Vitamin C On Food

The most surprising results of recording my data was my results for the water. Water was negative for every chemical test. Which is what I expected because it does not have any sugar to pass a carbohydrates test, steroids, fats, nor amino acids to pass the remaining tests, although it has so many health benefits for the human body it. Each food item was different with each extraction of macromolecules. The most proteins in the foods that were tested positive were only there, with six being negative. Out of the whole experiment the lowest number was two, when testing for positive

| • Does not just state the facts (i.e., “I didn’t take in enough Vitamin C.”), but includes the implications of the deficit/excess. Includes citations for sources

Findings/Body – This is the mainframe of my essay in which I present my research on the topic, my personal experiences in terms scenarios where I either lacked or had sufficient nutrition and vitamins from foods, and the affects. I will also reiterate the five groups and go into detail the purposes of each group.

Vitamins are primarily classified by solubility. Some vitamins are soluble in water and others are soluble in fat. “According to The National Institute of Health, the body needs 13 vitamins for normal health.” This includes vitamins A, C, D, E, K and the B complex vitamins, thiamine, riboflavin, niacin, pantothenic acid, biotin, B6, B12 and folate. Each of these vitamins provides a variety of functions to the body which can be obtained from a well balanced diet (Farris, 2012).

As I analyze and compare my consumption to those recommended, my diet is not as healthy as it could be. I enjoy to snack, unhealthily, and eat foods that are convenient for my lifestyle rather than my health. I only received 57% of my calcium recommendations, 27% of potassium, 77% of copper, 67% of iron, 49% of magnesium, 75% of phosphorus, 78% of zinc, 49% of vitamin A, 92% of vitamin B6, 20% of vitamin C, 13% of vitamin D, 20% of vitamin E, 32% of vitamin K, 92% of folate, and 44% of choline; so in those areas, I lacked to meet adequate needs. Selenium, sodium, vitamin B12, thiamin, riboflavin, and niacin, I consumed sufficient amounts or more than what I needed.

Since most cooking methods deplete the content of vitamin C, one of the best methods for adding it to one’s diet is to eat citrus fruits raw, or to very lightly cook green vegetables like broccoli. Spinach salad is a tasty way to add more vitamin C to your diet. Vitamin C has recently been added not just to many foods, but also to many cosmetic products, particularly skin creams marketed as “anti-aging.” It is too early to tell if these products are effective, though some users feel they are quite

Natural Science: Health and Nutrition Concrete Experience I started to learn more about health and nutrition when I started my home childcare at the end of 2009-2010. I thought I knew what was healthy and nutritious for myself, my son, and the children attending my home childcare. In 2010 I joined a food program through Rainbow Fleet that helps in home childcare and childcare centers get federal money to help feed the children attending a healthy, nutritious meal that they may not be getting at home. They give me yearly training on what the guidelines are on what they think will be healthy and nutritious for growing children.

In this experiment I will be finding out which fruit juice contains the most vitamin C. I will be using a method similar to titration but I will be using a syringe instead of a burette.

Scurvy is perhaps the oldest known deficiency disease. However, its specific relationship to ascorbic acid was not recognized until the 20th century. It generally occurs between six and 18 months of age, but can start much earlier in pre-mature babies or those borne of mothers who lacked nutritious food during their later stages of pregnancies. This makes it a type of malnutratian. Mal nutrtiian is a pretty broad typic but a lot of children suffer from it , Malnutrition is a dietary condition caused by a deficiency or excess of one or more essential nutrients in the diet. Malnutrition is characterized by a wide array of health problems, including extreme weight loss, stunted growth, weakened resistance to infection, and impairment of

It has a crucial role in the preservation of bones, muscles, and blood vessels. Humans are required to obtain vitamin C from their diet and other external sources.3 Vitamin C is found naturally in fruits and vegetables such as oranges. It is also widely accessible over-the-counter as a dietary supplement and can be purchased without a prescription. Due to its significant role in maintaining a healthy immune system, many have argued for its use in the treatment of the common cold.1 For over 60 years, there has been countless studies concerning the role of vitamin C as a legitimate therapeutic option. This drug consultation will evaluate the available literature to determine whether vitamin C is safe and effective for treating the symptoms of a common

Evidence have suggested that children and adults who eat a diet high in vitamins C and E,

Scurvy is less likely differential diagnosis that may be associated with the signs and symptoms of this patient. Scurvy is associated with a state of dietary deficiency of vitamin C. Although it is uncommon, it still occurs and can affect children who have chronic dietary vitamin C deficiency. Vitamin C is relevant for the triple-helix formation of collagen; a vitamin C deficiency results in impaired collagen synthesis, which typically typical manifest by poor wound healing that is noted in collagen tissues and in organs such as skin, cartilage, dentine, osteoid, and capillary blood vessels (McCance & Huether, 2014). Pathologic changes in affected children are associated with bone changes during periods of rapid bone growth. The bony

One of the core knowledge and competencies as an entry-level dietitian, specified by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), is that “Course content must include the principles of food science and food systems, technique of food preparation and application to the development, modification and evaluation of recipes, menus and food products acceptable to diverse groups” (ACEND 2014). To fulfill this competency, most colleges and/or universities include a course such as food science and/or experimental food as one of the required courses in the dietetics curriculum. This competency statement by ACEND further reflects that food science and/or experimental food should not be a subject that only develops food science knowledge of students, but

We live in a society in which we are in a state of constant fear of diseases. From when we are young we are taught repeatedly to wash our hands before every meal and to eat an apple daily. Moreover, we are catechized on a regular basis to bundle up so we do not catch a cold or pneumonia. Likewise, our doctors advise us to visit them annually to make sure we don’t have deficiency related disorders such as scurvy or anemia. What if there is a vitamin that could aid in preventing the aforementioned illnesses? Would it not be worth a try? Consider this an introduction to vitamin C! Details on this “wonder vitamin” are elaborated in the subsequent paragraphs!

Vitamin C, or ascorbic acid, is a well-known supplement that is essential to the human body. Vitamin C helps grow and repair body tissue, make collagen, heal wounds, and strengthen bones and teeth. Unfortunately, the body does not produce this vitamin itself, therefore it must be obtained from another source. Vitamin C is present in significant amounts in both fruits and vegetables. These foods are commonly pasteurized – a process that applies heat to destroy pathogens that cause spoilage in food. Pasteurization is great for preserving foods, but its effects on the food’s contents are important to consider. This process could affect the levels of ascorbic acid in the foods being consumed for their vitamin C content. Specifically, orange juice, one of the most popular sources of vitamin C, is going to be used to examine the effects of pasteurization on ascorbic acid levels in this experiment.