Title: Define the functions of vitamins, minerals, and phytochemicals in the diet.
Course: Food Science and Dietetics (19254) > Section: Examining the Nutritional Composition of Foods

Definition should include

- identifying the vitamins and minerals and the eight groups of phytochemicals present in food
- identifying the role of vitamins, minerals, and phytochemicals in the diet
- explaining the effect of food-preparation, food-processing, and food-preservation methods on vitamin and mineral value in food
- explaining the effect that food-preparation, food-processing, and food-preservation methods have on phytochemicals.

Process/Skill Questions:

Thinking

- What are the functions and sources of vitamins, minerals, and phytochemicals?
- What are the differences between fat-soluble vitamins and water-soluble vitamins?
- What are the implications for improper levels of fat- and water-soluble vitamins in the diet?
- What are the functions and sources of minerals?
- What are the differences in the chemical compositions of vitamins and minerals?
- What diseases are related to deficiencies in fat- and water-soluble diets?
- What are the best food sources for fat- and water-soluble vitamins?
- What are the differences between micro and macro minerals?
- What are the dangers of adding vitamin, mineral, or phytochemical supplements to one’s diet?

Communication

- How does the intake of tea, wine, and cocoa relate to the reduction of diseases?
- How could one respond to someone who believes additives are harmful and should not be allowed in foods?
- How does one determine the need to add vitamin, mineral, or phytochemical supplements to one’s diet?

Leadership

- What role do the USDA and the Academy of Nutrition and Dietetics (AND) play in educating the public about vitamins, minerals, and phytochemicals?
- What is the effect of increased sodium intake in the diet?
- What actions can individuals take to reduce sodium intake?

Management

- What actions can individuals take to reduce vitamin and mineral losses during food storage and preparation?
- What factors can affect vitamin and mineral content in processed foods?
- What substance interferes with iron absorption? How does this occur?
- What substance increases iron absorption? How does this occur?