MATCHING

a.Pork

b.Corn

c.Dairy

d.Folate

e.Biotin

f.Niacin

g.Chromium

h.Anemia

i.Brewer’s yeast

j.Beriberi

k.Goitre

l.Riboflavin

m.Vitamin B₆

n.Vitamin B₁₂

o.Tryptophan

p.Liver

q.Tea

r.Intrinsic factor

s.Ultraviolet light

t.Pantothenic acid

1.Name of thiamin deficiency disease

2.A food unusually rich in thiamin

3.Exposure to this leads to destruction of riboflavin

4.A food source that supplies a substantial amount of people’s riboflavin intake

5.Deficiency of this vitamin leads to cracks and redness at corners of the mouth

6.Used for synthesis of niacin

7.Over-consumption of this food has resulted in pellagra

8.High doses are known to lower LDL cholesterol

9.Deficiency of this vitamin is induced by feeding raw egg whites

10.This vitamin is a component of acetyl-coA

11.Toxicity from this vitamin is known to cause nerve damage and inability to walk

12.Prevention of neural tube defects is related to increased intake of this substance by pregnant women

13.One of the first symptoms of folate deficiency

14.Required to maintain nerve fibre sheath

15.Required for absorption of vitamin B₁₂

16.Helps to metabolize carbohydrate

17.Food source of manganese

18.Food source of chromium

19.Food source of sulphur

20.Adult deficiency disease of iodine