By Tommasi M., Ierulli K. (eds.)
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Extra resources for The New economics of human behavior
In the UK diet, about 75 per cent of our vitamin A is supplied in the form of retinol and 25 per cent as `-carotene. The animal sources provide a significant supply of retinol. Margarine is a product obtained from vegetable oils and/or animal fats. By law, it must be fortified with both vitamin A and vitamin D. ‘Fortification’ means that vitamins or minerals have been added to the food, irrespective of whether they were present originally. Most people consume fat spreads that have a lower fat content than traditional ‘block’ margarines.
18 Review The table below shows the amount of vitamin C found in different types of potatoes and after different cooking methods had been applied. Each of the batches of potatoes was prepared as described and the vitamin content measured. Potatoes Raw potatoes (new spring) Raw potatoes (old winter) Plunged into 200 ml boiling water, lid on pan, boiled for 15 minutes Soaked for 2 hours, plunged into 200 ml boiling water, lid on pan, boiled for 15 minutes Plunged into 200 ml boiling water, lid on pan, boiled for 60 minutes Plunged into 1 litre boiling water, lid on pan, boiled for 15 minutes Plunged into 200 ml cold water, lid on pan, boiled for 15 minutes Plunged into 200 ml boiling water, lid on pan, boiled for 15 minutes, keep warm for 30 minutes after cooking 1 2 3 4 5 6 Vitamin C (mg/100g) 63 50 35 21 8 20 10 3 Which method of cooking retains the most vitamin C?
If the tear glands in the eye become affected by this condition, they may become blocked, leading to permanent blindness. This condition is a significant problem in some parts of the world. Vitamin A and blindness Vitamin A deficiency in children under five years of age is common in developing countries. The World Health Organisation estimates that 100–140 million children are vitamin A deficient and that 500,000 of these children become blind every year. Of these, half die within 12 months of losing their sight.
The New economics of human behavior by Tommasi M., Ierulli K. (eds.)