Micronutrients

    OCR
    GCSE

    Micronutrients (vitamins and minerals) are essential organic and inorganic chemical compounds required by the body in trace amounts for metabolic homeostasis, growth, and physiological maintenance. Unlike macronutrients, they do not provide energy directly but act as co-factors in enzymatic reactions. Study encompasses the classification based on solubility (fat-soluble A, D, E, K vs. water-soluble B-complex, C) and quantity (macrominerals vs. trace elements). Critical analysis requires understanding chemical stability during food processing (oxidation, leaching, thermal degradation), bioavailability factors (synergy and antagonism), and the pathological consequences of deficiency or toxicity (hypervitaminosis) across different life stages.

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    Objectives
    4
    Exam Tips
    4
    Pitfalls
    3
    Key Terms
    4
    Mark Points

    What You Need to Demonstrate

    Key skills and knowledge for this topic

    • Credit the use of correct scientific terminology, e.g., 'ascorbic acid' for Vitamin C or 'cholecalciferol' for Vitamin D.
    • Award marks for explaining nutrient synergy, such as the requirement of Vitamin C for non-haem iron absorption.
    • Candidates must link specific deficiencies to their physiological mechanisms, e.g., 'lack of Vitamin A leads to night blindness due to the failure of rhodopsin regeneration in the retina'.
    • Credit evaluation of cooking methods; responses must explain that steaming retains more water-soluble vitamins than boiling due to reduced leaching.

    Marking Points

    Key points examiners look for in your answers

    • Credit the use of correct scientific terminology, e.g., 'ascorbic acid' for Vitamin C or 'cholecalciferol' for Vitamin D.
    • Award marks for explaining nutrient synergy, such as the requirement of Vitamin C for non-haem iron absorption.
    • Candidates must link specific deficiencies to their physiological mechanisms, e.g., 'lack of Vitamin A leads to night blindness due to the failure of rhodopsin regeneration in the retina'.
    • Credit evaluation of cooking methods; responses must explain that steaming retains more water-soluble vitamins than boiling due to reduced leaching.

    Examiner Tips

    Expert advice for maximising your marks

    • 💡When justifying meal choices for specific groups (e.g., pregnant women), explicitly link Folate/Folic Acid to the prevention of neural tube defects like spina bifida.
    • 💡Use the term 'fortified' when citing processed foods (cereals, spreads) as sources of B-vitamins or Vitamin D.
    • 💡In extended responses, structure your answer by pairing the nutrient with its function, then its source, then the consequence of imbalance.
    • 💡Memorise the daily requirements relative to life stages; e.g., increased Iron needs for teenage girls due to menstruation.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Confusing the functions of Calcium (bone density) and Vitamin D (calcium absorption).
    • Stating generic sources like 'fruit' or 'vegetables' instead of specific high-value sources (e.g., 'citrus fruits' for Vitamin C, 'spinach' for Iron).
    • Failing to distinguish between 'haem' iron (animal sources, easily absorbed) and 'non-haem' iron (plant sources, requires Vitamin C).
    • Describing 'blindness' as a primary symptom of Vitamin A deficiency rather than the progressive 'night blindness'.

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    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

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