1. STARTER TASK Name the chemical names for 3 of the B group complex vitamins (include the B number B1: Thiamin, B2: Riboflavin, B3: Niacin, B5: Pantothenic Acid, B6: Pyridoxine, B9: Folate or Folic Acid & B12: Cobalamin What is the main function of B1,2,3 & 5? Helps to release energy from food What is the deficiency of B1 – Thiamin? A deficiency of Thiamin is Beri –Beri which causes muscle wastage What are the effects of processing and cooking on Water Soluble Vitamins? The main effects of processing and cooking on water soluble vitamins is that they are destroyed easily in water so cooking in water and some of the vitamins can be destroyed by heat. What is the chemical name for Vitamin C and what is it’s function in the body? The chemical name for Vitamin C is Ascorbic Acid and it’s main function in the body is to enable the body to absorb iron from the food we eat. It is needed for the production of the protein collagen. Vitamin C is also an anti-oxidant. Collect a whiteboard, pen and duster and answer the following questions:

2. LEARNING INTENTIONS To learn about Fat soluble vitamins A, D, E & K To learn about the functions and sources of these vitamins To learn about the consequences to health if these vitamins are not obtained in the body.

3. VITAMIN A: RETINOL IN ANIMAL SOURCES, BETA – CAROTENE IN PLANT/VEGETABLE SOURCES FunctionSourcesDeficiency  It helps the body to grow and develop  It keeps the lining of the throat, the digestive system and the lungs moist and so free from infection  It keeps the skin healthy  It makes a substance called visual purple at the back of the eye allowing us to see in dim light  It is an antioxidant so it helps to stop substances that get into the body from air, water & elsewhere that can cause infections  As Retinol in animal sources (meat, eggs, cheese, milk, oily fish, liver, and liver products: pate)  As Beta-Carotene in plant foods – carrots, oranges, red peppers, saffron, dark green leafy vegetables, tomatoes & margarine – it has been added by law which is a process called fortification  Beta – Carotene is changed to Retinol in the body  Children do not grow properly  It becomes difficult for the body to fight infection  It becomes difficult to see in dim light which is called night blindness this can lead to blindness called keratomalacia (very common in poor countries)  Too much Vitamin A is poisonous to the body. People should be careful when taking vitamin supplements for this reason and should consult their doctor before doing this. Vitamin A is not affected by most cooking processes

4. VITAMIN D - CHOLECALCIFEROL You have 5 minutes to find out as much information about Vitamin D as possible! You need to find out: Vitamin D functions Vitamin D Sources Vitamin D Deficiency If Vitamin D is affected by cooking processes? If so, how?

5. VITAMIN D - CHOLECALCIFEROL FunctionSourcesDeficiency  Controls the amount of Calcium that is absorbed from food in the body  It helps to develop strong bones and teeth by picking up Calcium and Phosphorus  Some foods contain Vitamin D, these are: liver, oily fish, butter, cheese, milk, eggs and is added by law to margarine  Vitamin D is mainly from our exposure to sunlight. A chemical reaction takes place under the skin and this is then stored in the liver.  When you are deficient in Vitamin D, not enough calcium has been absorbed from food and bones and teeth don’t become strong.  Weak bones bend under the weight of the body and become deformed in children this is called Rickets if this happens in adults it is called Osteomalacia this is different from Osteoporosis which is a natural process when the bones become weaker through age. Vitamin D is not affected by normal cooking process

6. VITAMIN E - TOCOPHEROL FunctionSourcesDeficiency  It is an Antioxidant so it helps stop substances that get into the body from the air water and other external elements  It helps keep the cell walls of the body healthy  It is thought to help reduce the risk of developing some cancers and heart disease  Vegetables oils, lettuce, grasses, seeds, peanuts, seeds & Wheat-germ oil  A deficiency in Vitamin E is very rare however if there is a severe deficiency, this can result in damage to nerves. Vitamin E is not affected by normal cooking processes.

7. VITAMIN K FunctionSourcesDeficiency  Helps blood to clot  Found in plant and animal foods  Mainly green leafy vegetables, cheese, asparagus, coffee, bacon & Green tea.  It is made by bacteria that naturally live in our intestines  Rare in adults but sometimes seen in Newborn Babies.  To prevent this a dose of Vitamin K is given by mouth or injection to babies straight after birth Vitamin K is not affected by normal Cooking processes.

8. NEXT LESSON & EXIT TASKS Next Lesson we will be making Spaghetti Bolognaise. Please bring a casserole dish and a box Exit Task Pick one of the Fat Soluble vitamins we have been learning about today and write down on one strip of paper the name of it (including the chemical name) on another strip write the function of the vitamin, on another strip write down the sources and on a final strip write down the deficiency linked to that vitamin. Join all the strips together to form a Vitamin Chain.