IMPFT130K Scientific principles of vitamins in food
Overview
This standard is about the scientific principles of vitamins in food. It is about understanding the properties and availability of vitamins to human nutrition.
This standard is for you if you need a broad understanding of the science of vitamins, their physical and chemical properties and their common sources in contributing to human nutrition. You need to understand how food processing can reduce the availability of vitamins and what can be done to address this.
Knowledge and understanding
You need to know and understand:
1 the definition of vitamins, in respect of the human body
2 how the vitamins are classified into groups and groups with number postscripts
3 characteristics and food and drink sources of the water soluble vitamins; group B and C
4 the chemical structures of the B group complex of vitamins
5 what the properties of the B group complex of vitamins are
6 the chemical structure of vitamin C in its reduced and oxidised forms
7 what the properties of vitamin C are
8 characteristics and sources of the fat soluble vitamins; group A, D, E and K
9 the chemical structures of the fat soluble vitamins
10 what the properties of the fat soluble vitamins are
11 how food processing techniques can reduce the content and availability of vitamins in our foods
12 how food storage can reduce the content and availability of vitamins in our foods
13 the advantages of fortification of foods with vitamins
IMPFT130K Scientific principles of vitamins in food
Overview
This standard is about the scientific principles of vitamins in food. It is about understanding the properties and availability of vitamins to human nutrition.
This standard is for you if you need a broad understanding of the science of vitamins, their physical and chemical properties and their common sources in contributing to human nutrition. You need to understand how food processing can reduce the availability of vitamins and what can be done to address this.
Knowledge and understanding
You need to know and understand:
1 the definition of vitamins, in respect of the human body
2 how the vitamins are classified into groups and groups with number postscripts
3 characteristics and food and drink sources of the water soluble vitamins; group B and C
4 the chemical structures of the B group complex of vitamins
5 what the properties of the B group complex of vitamins are
6 the chemical structure of vitamin C in its reduced and oxidised forms
7 what the properties of vitamin C are
8 characteristics and sources of the fat soluble vitamins; group A, D, E and K
9 the chemical structures of the fat soluble vitamins
10 what the properties of the fat soluble vitamins are
11 how food processing techniques can reduce the content and availability of vitamins in our foods
12 how food storage can reduce the content and availability of vitamins in our foods
13 the advantages of fortification of foods with vitamins
Keywords Food; Vitamin; Chemistry; Science; Nutrition; Diet