1.

What are the effects of enzymes, light, heat, and preparation methods on vitamins and
minerals? (10 pts)

2. How do the various types of vitamins relate to skin and mucous membrane’s function? (10 pts)

Vitamins are crucial nutrients for the control of a variety of bodily processes. They are
crucial for the synthesis of nerve neurotransmitters, hormones, blood cells, genetic
material, and tissues. The body, development, health, and mental and physical
equilibrium depend on them. It should be remembered that only two types of vitamins
—vitamin D and vitamin K—can be spontaneously produced by humans. The rest need
to be consumed through food or supplements. Keeping in mind that no one item
includes all the vitamins, it is vital to blend the various food categories in order to have a
balanced diet. Vitamins come in two varieties: water-soluble and liposoluble. vitamins
that are water-soluble. Fruits, vegetables, milk, and animal products all contain these
vitamins, which dissolve in water. Vitamin B2 (riboflavin) is an example of this nutrient
that is associated to skin and mucous membranes; it promotes the body's natural
antioxidant capabilities and is necessary for maintaining the health of our mucous
membranes and tissues including skin, nails, and hair. Similarly, vitamin B2 It is
necessary for the immune system and neurological system to function properly. Cheese,
coconut, mushrooms, eggs, lentils, cereals, milk, beef, and almonds are some foods high
in vitamin B2. This vitamin is typically consumed in doses of 1.8 mg per day. The
liposoluble vitamins are the other kind of vitamin. In fats and oils, these vitamins
disintegrate. These can be discovered in food that is liposoluble. They may be gained
through eating certain types of nuts, fruits, vegetables, seafood, and eggs. Vitamin A
(retinol), for instance, is connected to skin and mucous membranes and maintains
healthy tissues and good vision. It promotes the growth and health of skeletal tissue, as
well as the skin and mucous membranes. Because vitamin A has antioxidant qualities, it
shields cells from the everyday harmful damage caused by oxidation. All dark green
leafy vegetables and orange, green, or yellow fruits including carrots, spinach, parsley,
pumpkin, and apricots as well as tuna, cheese, and yolk are among the numerous foods
that contain vitamin A. This vitamin is often consumed in amounts of 0.8–1 mg per day.