Question: Classify vitamins as fat-soluble or water-soluble, including differences in absorption, storage, and toxicity. Identify familiar food sources of vitamins and how processing affects nutrient retention

  • Classify vitamins as fat-soluble or water-soluble, including differences in absorption, storage, and toxicity.
  • Identify familiar food sources of vitamins and how processing affects nutrient retention in foods.
  • Describe how vitamins can be made in the body through provitamins and intestinal bacteria.
  • Define dietary supplements and describe how supplements are regulated and the concerns with their safety and efficacy.
  • Identify guidelines and recommendations for choosing nutrition supplements and for their appropriate use.

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