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Glossary of Terms (as used in the lessons) V is for . . . |
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| valve | A membranous structure in a hollow organ or passage, as in an artery or vein, that retards or prevents the return flow of a bodily fluid. |
| vaqueros | Mexican cowboys. |
| variety | A number or collection of varied things, especially of a particular group; an assortment. |
| Vegemite | A dark brown extract from yeast, used as a condiment in Australia.A plant cultivated for an edible part, such as the root of the beet, the leaf of spinach, or the flower buds of broccoli or cauliflower. |
| vegetable | A plant cultivated for an edible part, such as the root of the beet, the leaf of spinach, or the flower buds of broccoli or cauliflower. |
| vegetation | The plants of an area or a region. |
| venom | A poisonous secretion of an animal such as a snake, spider or scorpion, usually transmitted by a bite or sting. |
| veterinarian | A person trained and authorized to treat animals medically. |
| viable | Capable of living, developing or germinating under favorable conditions. |
| vitamin | Natural substances that plants and animals need to grow. |
| Vitamin A | A vitamin or a mixture of vitamins, occurring principally in fish liver oils and some yellow and dark-green vegetables, functioning in normal cell growth and development and responsible, in deficiency, for hardening and roughening of the skin, night blindness and degeneration of mucous membranes. |
| Vitamin B-6 | A vitamin essential to the utilization of protein, the formation of red blood cells and proper nerve function. It is found in meat, poultry, fish, whole-grain cereals, sweet and white potatoes, green vegetables, bananas and prunes. |
| Vitamin B-12 | A vitamin necessary for the normal development of red blood cells and the functioning of all cells, particularly in the bone marrow, nervous system and intestines. Sources include organ meats, lean meats, fish, milk, eggs and shellfish. |
| Vitamin C | Ascorbic acid. Sources include oranges and other citrus fruits, potatoes, sweet peppers, strawberries and many other foods. |
| Vitamin D | A vitamin found in fish, egg yolk and fortified foods such as milk and margarine which aids in the absorption of calcium and phosphorus and helps to build and mainttain bones. Vitamin D is also formed when the skin is exposed to the ultraviolet rays in sunlight. |
| Vitamin E | A vitamin found in vegetable oils, beans, eggs, the germ of whole grains, poultry, seafood and vegetables, which acts as an antioxidant to help prevent oxygen from destroying cells. |
| Vitamin K | A vitamin partially manufactured in the human intestinal tract which is essential to blood clotting and has a role in bone metabolism. Vitamin K is found in a variety of foods, including green leafy vegetables, liver and egg yolk. |
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