Vitamins, minerals and water

GCSE food technology

1. Vitamins and Minerals
Water
Thursday 27
th
Jan 2011

2. Need to know:
•Vitamins A, B, C and D
•Minerals, calcium, iron, sodium
(salt) fluoride and phosphorus

3. •Vitamins are micronutrients.
•Water soluble – dissolve in water
– B and C
•Fat soluble – dissolve in fat - A,
D, E and K

4. Water Soluble
•Destroyed by heat and exposure to
oxygen.
•Dissolved when added to water.
•Prevention:
–Fresh
–Prepare them last minute
–Use little water
–Steam rather than boil
–Use left over water for gravy/soup

5. Vitamin A comes in 2 forms; Retinol
and Beta-Carotene
•Functions
–Helps eye adapt to dim light
–Regulates growth
•Sources
–Cod liver oil, liver, dark leafy veg, herring, egg
yolk.
–Deficiency – night blindness in severe cases

6. Vitamin D
•Functions
–Helps absorb calcium and phosphorus
•Sources
–Sunlight, fish oils and oily fish
–Deficiency – prevents rickets
(causes the softening and
weakening of bones, which can
lead to deformities, such as
bowed legs and curvature of
the spine.)

7. Vitamin B – folic acid
•Functions
–Red blood cell formation
•Sources
–Fortified cereals and green leafy vegetables
–Deficiency – tiredness and anaemia

8. Vitamin C – ascorbic acid
•Functions
–Critical to the immune system
•Sources
–Pepper, kiwi and citrus fruit
–Deficiency – prevents scurvy in extreme
cases

9. Activity in pairs;
•Look at the 5 images of orange juice.
•Look at the cost, vitamin C content and
sugar levels of each juice.
•Produce an argument for the following;
•You have a child and want to give them
orange juice with their breakfast.
Which juice would you choose and
why?

10. Calcium
•Functions
–Aids with strong teeth and bones
•Sources
–All dairy products
–Deficiency – osteoporosis - causing bones to
become weak and fragile and more likely to
break (fracture).

11. Iron
•Functions
–Production of haemoglobin in red blood cells
to carry oxygen around the body
•Sources
–Red meat, kidney, liver and eggs
–Deficiency – anaemia

12. Sodium - Salt
•Functions
–Maintains water balance
•Sources
–Cheese, bacon, smoked meats, fish,
processed foods
–Deficiency – highly unlikely

13. Phosphorus
•Functions
–Works with calcium to aid strong teeth and
bones
•Sources
–All dairy products, nuts and seeds
–Deficiency – is rare but can cause tiredness
and depression

14. Fluoride
•Functions
–Maintain strong teeth and bones and prevents
tooth decay
•Sources
–Tap water
–Deficiency – tooth decay

15. Case study
•A group of people are starting a lunch club for
the elderly who don’t have the best diet as it is
difficult to cook for themselves. The lunch club
want to give the elderly the correct amount of
vitamins but still have a range of flavours and
textures. They will be cooking for 30 elderly
people each day.
–Plan a tasty 2 course meal that could be served to the
elderly guests that will contain a range of vitamins and
minerals.
–How can the organisers avoid losing vitamins when
they are preparing, cooking and serving this 2 course
meal?

16. Water
•65% body made up of water
•Regulates body temperature – sweat
evaporates and cools us down.
•Helps the kidneys flush out excess
substances from our blood.
•Water transports nutrients, oxygen and
carbon dioxide round the body.
•Needed for all processes e.g. digestion

17. Water
•Amount needed depends on activity level,
weather and amount of salt we eat.
•Atleast 1l of water is lost each day through
urine and sweat.
•Dehydration = a medical condition
resulting from insufficient water in the diet.