After completing this unit, you should be able to:
- Classify the vitamins as fat-soluble or water-soluble, including differences in absorption, storage, and toxicity.
- Identify the major minerals and trace minerals, including factors that impact absorption and bioavailability.
- Identify common food sources of vitamins and minerals and how processing affects nutrient retention in foods.
- Describe how vitamins can be made in the body through provitamins and intestinal bacteria.
- Define dietary supplements and describe how supplements are regulated and the concerns with their safety and efficacy.
- Identify guidelines and recommendations for choosing nutrition supplements and for their appropriate use.
- Describe the role of electrolytes in fluid balance, as well as the more specific functions, food sources, and effects of deficiency and toxicity for sodium, potassium, and chloride.
- Describe the general function of antioxidants, as well as the more specific functions, food sources, and effects of deficiency and toxicity for vitamin E, vitamin C, and selenium.
- Describe how vitamin A and beta-carotene contribute to normal vision, and know common food sources and effects of deficiency and toxicity of vitamin A.