Nutrition and Health

Contents: Preface. 1. Vitamins : an introduction. 2. Vitamins in foods. 3. Selection of an adequate diet. 4. Precursors of Vitamin A. 5. Vitamin D and its importance. 6. Fat-soluble vitamins. 7. Vitamin B-Complex. 8. Riboflavin and its significance. 9. Niacin and its significance. 10. Vitamin B (Pyridoxin) and its significance. 11. Folic Acid (Folacin) and its significance. 12. Vitamin B12 and its significance. 13. Pantothenic Acid and its significance. 14. Biotin. 15. Choline and its importance. 16. Inositol and its importance. 17. Vitamins : interactions and activities. 18. Planning of menu.

"The invention of vitamins is a long story that started with observations made centuries ago in China where the disease now recognised as beriberi was essentially known. It is perhaps also that liver was used in very early times for the treatment of diseases which may have been related to a vitamin deficiency. Experience in the middle ages showed that certain foods were definitely connected with the prevention and cure of scurvy. All these and other observations led ultimately to the scientific investigations of the present century." (jacket)