Reference no: EM133155996

List the functions of vitamin C.
Identify dietary sources of vitamin C.
List the eight B vitamins.
Describe the functions of each of the eight B vitamins.
Identify common dietary sources of each of the eight B vitamins.
Explain how fat-soluble vitamins are absorbed by the body.
Describe the two main forms of vitamin A.
Identify the functions and sources of each of the four fat-soluble vitamins.
Define "major mineral".
List the functions and sources of each of the six major minerals.
Define "trace mineral".
Identify eight trace minerals.
Describe the functions of each of the eight trace minerals.
Identify common dietary sources of each of the eight trace minerals.
Summarize the role of the thyroid gland.
Describe the toxicities and deficiencies of the eight trace minerals.
Identify the vitamins that react to air.
Explain how light can affect vitamins and minerals.
List the vitamins that lose strength due to heat.
Explain how to prevent vitamin and mineral loss due to cooking liquids.
Identify vitamins destroyed by acids.
Identify vitamins destroyed by alkalis.
Identify foods that help ensure that an abundance of vitamins and minerals are represented on the menu.
Explain how color can help indicate the nutrient content of a dish.
Summarize how texture and flavor relate to the nutrient content of a dish.