Question

1. Explain how bioavailability affects the functionality of vitamins

within the body. Discuss how food preparation methods affect

vitamin bioavailability.

2. Even though vitamins are not considered to be energy-yielding

nutrients they play a required role in metabolism. How do they

accomplish this task? Identify the significant roles of B complex

vitamins in metabolism.

3. Describe a unique source of niacin and a unique function of

niacin in the body.

4. Explain the features of folate that are associated with health

promotion measures and prevention of disease.

5. Historically, nutritional deficiencies were not often recognized

as a cause for disease. Many deficiency symptoms were

attributed incorrectly to infectious disease processes. In view of

this historical perspective, how are the clinical deficiency states

of beriberi and pellagra different in terms of their clinical

etiology? What factors contribute to the existence of these

specific deficiency states?

6. Discuss the differences among anemias associated with B

diagnose B complex vitamin deficiency states?

vitamin deficiency states. Why is it potentially difficult to

Answer 1

1. Bioavailability- a principle in which a body is able to use only a portion of the nutrients. Vitamins, minerals and other various carotenoids vary greatly with bioavailbility. For instance, vitamin D helps with the absorption of calcium as such other nutrients like zinc and iron can also act against each other. Moreover, some substances called anti-nutrients interferes with some sort of vitamins and minerals. The oxalates which is found in green leafy vegetables interferes with the absorption of minerals like zinc, calcium and iron as does the phytic acid found in some high-fiber diets.

2. Vitamins play a different role in body metabolism. They function as a parts of enzymes involved in energy release and storage. Moreover, the water soluble vitamins such as vitamin B acts as coenzymes in the breakdown of nutrients and in the building of proteins, RNA and DNA.

3. Dragon fruit is the unique source of niacin. FUNCTION: Niacin is a B vitamin that helps to activate over 200 enzymes, the majority of which breakdown of carbohydrates, fats and proteins, which in turn the body uses it as energy and for keeping the digestive system, nervous system, skin, hair and eyes healthy.

4. Folate is found in wide range of foods including legumes, eggs, cereals and fruits. It is one of a B vitamin needed to make red and white blood cells in the bone marrow, convert carbohydrates into energy and produce DNA and RNA. It reduces the risk of a) congenital deformities b) depression c) breast cancers and d) maintains a healthy heart.