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1. To describe the physiological functions,
metabolism, dietary requirements, deficiency symptoms, and food sources of
the following vitamins and minerals:
ascorbic acid, thiamin, riboflavin, niacin, vitamin B12, folacin,
vitamin B6, vitamin A, vitamin D, vitamin E, vitamin K, calcium, sodium,
potassium, selenium, iron, iodine, zinc, and fluoride.
2. To describe and interpret current
research in the area of vitamins and minerals.
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