This module provides information on: (1) the nature of health and nutrition; (2) the nature of vitamins; (3) general characteristics of fat-soluble and water-soluble vitamins; (4) the source and major role of several vitamins (vitamins C, B, D, E, and K) as well as deficiences that arise from their oversupply, or insufficiency; and (5) ways of preserving the vitamin content in raw food. Also included are several laboratory activities (listing materials needed and procedures used), questions to answer, a glossary, and a short list of references. (JN)