A term applied to a group of substances which exist in minute quantities in natural foods, and which are necessary to normal nutrition, especially in connection with growth and development. Some – A, D, E and K – are fat-soluble and can be stored in the body. The remainder – C, B12 and other members of the B complex – are water-soluble and are quickly excreted. Most vitamins have now been synthesised. When they are absent from the food, defective growth takes place in young animals and children, and in adults various diseases arise; whilst falling short of the production of actual disease, persistent deprivation of one or other vitamin is apt to lead to a state of lowered general health. Certain deficiencies in DIET have long been known to be the cause of SCURVY, BERIBERI, and RICKETS. A diet containing foods such as milk, eggs, butter, cheese, fat, fish, wholemeal bread, fresh vegetables and fruit should contain sufficient vitamins. Details of the various vitamins are given in APPENDIX 5: VITAMINS.