and receive access to their purchased Resources for:
the rest of the 2011-2012 academic year
the summer holidays
the rest of the 2011-2012 academic year
Description
At the end of this activity, students should be able to: – explain what vitamins are and classify them as water-soluble or fat-soluble – mention some sources of vitamins – discuss methods for protecting food against the adverse effect of bacteria and oxygen – explain the terms: avitaminosis, hypervitaminosis, antivitamin, functional food, antibiotics.
