Food Science & Nutrition

Share this article:

Food Science & Nutrition

  • Join our comunity:

Why Vitamins Are Important for a Healthy Diet

By: , Posted on: December 15, 2015

Source: Wikimedia.

We all know vitamins are important for a healthy diet, but do you know where the vitamin sources are and what each vitamin does? Check out this handy infographic by to find out! Want to know more? Take a look at the articles at the bottom of the page from the Reference Module in Food Science that cover each vitamin.


Want to know more? Take a look at the below articles from the Reference Module in Food Science that cover each vitamin.

Vitamin A (Retinol)

Vitamin B1 (Thiamin)

Vitamin B2 (Riboflavin)

Vitamin B3 (Niacin)

Vitamin B6 (Pyridoxine)

Vitamin B12

Vitamin C (Ascorbic Acid)

Vitamin D

Vitamin E

Vitamin K


Pantothenic Acid

The Reference Module in Food Science combines thousands of encyclopedic and comprehensive articles from Elsevier’s world-leading food Reference Works with new and exclusively-written articles to create one online, authoritative source of subject-specific information on ScienceDirect. New articles are continuously being commissioned and existing articles are regularly reviewed for currency and updated to reflect the latest research in the field. Reference Modules have the most complete content available by subject area, allowing students and researchers alike to discover comprehensive, up-to-date content much more quickly and easily than traditional reference books and other online resources currently allow. Learn More Here.

Infographic source:


Connect with us on social media and stay up to date on new articles

One thought on “Why Vitamins Are Important for a Healthy Diet

Comments are closed.

Food Science & Nutrition

The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.