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CHA BTEC Micro
Facts, structure, functions and sources
| Term | Definition |
|---|---|
| Function of Vitamin A | Maintains normal eyesight |
| Function of Vitamin B1 | Converts food into energy |
| Function of Vitamin C | Maintains an effective immune system to prevent illness |
| Function of Vitamin D | Keeps bones, teeth and muscles healthy |
| Function of Potassium | Regulates body fluid levels |
| Function of iron | Increases the body’s oxygen –carrying capacity |
| Function of calcium | Provides increased bone strength |
| Sources of Vitamin A | Liver, Mackerel and milk products |
| Sources of Vitamin B1 | Rice, Bran, Pork, Beef, Peas, Beans and Soya Beans |
| Sources of Vitamin C | Most fresh fruit and vegetables |
| Sources of Vitamin D | Oily fish, red meat, liver, egg yolks, fortified foods |
| Sources of potassium | Bananas, yoghurt, sunflower, seeds and potatoes |
| Sources of Iron | Liver, lean meat, eggs, kidney, beans and spinach |
| Sources of Calcium | Milk and diary products, whole grains and green vegetables |
| Fortified foods | Foods that have added vitamins and minerals into them that do not naturally occur in them. |
| Water-soluble vitamins | The body does not create them and therefore are needed to be consumed. |
| Fat-soluble vitamins | These are stored in the body fat tissue and therefore should not be consumed in large quantities. |
Created by:
MissGriffithsPE
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