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Biology 9.2 SR

Biology- Nutrition and Digestion Chapter 9 Section 2 SR -FINSIHED

QuestionAnswer
List the water-soluble and fat-soluble vitamins and several good food sources of each vitamin. water-soluble vitamins - vitamin C and the B vitamins C= berries and broccoli B= yeast and wheat germ fat-soluble vitamins -vitamins A, D, E, and K A= milk D= liver E= egg yolk K= yogurt
scurvy shortage of vitamin C
pellagra shortage of certain B vitamins
pernicious anemia shortage of vitamin B12
xerophthalmia shortage of vitamin A
rickets shortage of vitamin D
What are five ways to protect vitamins during food preparation. 1.use vegetables before they wilt 2.use outside leaves of lettuce and cabbage 3.store leftovers in the refrigerator 4.mix frozen citrus fruit juices before drinking 5.keep vegetables frozen until used
Explain the importance of the minerals calcium, phosphorus, iron, iodine, sodium, potassium, and magnesium in body metabolism. they are needed for proper growth and they repair the body's tissues
goiter is caused by a shortage of iodine
anemia is caused by a shortage of iron
FINSIH
Why is water necessary for life? Because water is necessary for proper digestion and absorption of foods, for transporting nutrients to the body's cells, for removing waste from the cells, for constructing and repairing cells, for lubricating joints, and for regulating body temperature
Created by: Teens
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