Vitamins (Micronutrients)

Vitamins are essential micronutrients that the body requires in small amounts to function properly. Unlike macronutrients (carbohydrates, proteins, and fats), vitamins do not provide energy but are vital for processes such as immune function, vision, blood clotting, and bone health. They are classified into two groups: fat-soluble vitamins (A, D, E, K) which are stored in the body's fatty tissues, and water-soluble vitamins (B group and C) which are not stored and need to be consumed regularly. A deficiency in any vitamin can lead to specific health problems, making it crucial to understand their sources and functions.

In the OCR GCSE Food Preparation and Nutrition course, you need to know the main vitamins, their food sources, functions in the body, and the effects of deficiency. This topic links to broader concepts like balanced diets, meal planning, and the impact of cooking methods on nutrient retention. For example, vitamin C is destroyed by heat and light, so steaming vegetables helps preserve it. Understanding vitamins helps you make informed choices about food preparation and diet, which is a key skill for both exams and real-life nutrition.

Vitamins also connect to other topics such as digestion, absorption, and the role of antioxidants. For instance, vitamin C aids iron absorption, and vitamin D works with calcium for bone health. By mastering this topic, you'll be able to analyse recipes, evaluate dietary choices, and explain how cooking affects nutrient content—skills that are tested in both written exams and the non-exam assessment (NEA).