Early in the 20th century, vitamin D was originally recognised as a vitamin; today, it is understood to be a prohormone. The fact that vitamin D may be produced by the human body via the action of sunshine makes it a special nutrient. The development of dietary reference consumption estimates is complicated by these two sources of vitamin D.
Food and dietary supplements are two dietary sources of vitamin D; thus, "total vitamin D consumption" refers to the overall dietary contribution from both foods and supplements. There are a few naturally occurring vitamin D dietary sources. However, some foods are vitamin D-fortified. In the 1920s, vitamin D fortification of various foods was started on a voluntary basis once it was realised that vitamin D was critical for the prevention of rickets (Steenbock and Black, 1924).
Margarine with vitamin D and fluid milk are required. Margarine must have 530 IU of vitamin D per 100 g and fluid milk must have 35–45 IU per 100 mL. Additionally, fortified plant-based beverages must have a similar level of vitamin D.
learn more about vitamin D refer:
https://brainly.com/question/26903082
#SPJ4
