2. Objectives



7-2
State one or more functions of each of
the 13 vitamins discussed.
Identify at least two food sources of each
of the vitamins discussed.
Identify some symptoms of, or diseases
caused by, deficiencies of the vitamins
discussed.

3. Facts




7-3
Organic (carbon-containing) compounds
that are essential in small amounts for
body processes
Do not provide energy
Enable the body to use the energy
provided by fats, carbohydrates, and
proteins
Megadoses can be toxic.

4. Vitamin Types (13)


Fat-soluble (4): A, D, E, K
Water-soluble (9):


7-4
Vitamin C
Vitamin B complex which
includes: thiamin (B1),
riboflavin (B2), niacin,
vitamin B6, folate, vitamin
B12 (cobalamin), pantothenic
acid, biotin

5. Vitamin Deficiency

People prone to vitamin deficiency:






7-5
Alcoholics
Poor and incapacitated elderly
Clients with serious diseases that affect
appetite
Mentally retarded
Children receiving inadequate care
Individuals with malabsorption disease

6. •
Match the following terms with the correct
definition.
1. Avitaminosis
2. Hypervitaminosis
b. Without vitamins
3. Vitamin supplement
7-8
7-6
a. Concentrated form of
vitamins
c. Condition caused by
ingestion of excess
vitamins

7. Avoiding Vitamin Loss




7-7
Buy fresh, unbruised
vegetables and fruits and use
them raw when possible.
Prepare fresh vegetables and
fruits just before serving.
Heat canned vegetables
quickly and in their own liquid.
Follow package directions
when cooking frozen
vegetables or fruit.
(continues)

8. (continued)
Avoiding Vitamin Loss




7-8
Steam, or use as little
water as possible.
Cover pan and cook
for a short period of
time.
Save cooking liquid
for soups, stews, and
gravy.
Store fruits and
vegetables in a cool,
dark place.

9. Fat-Soluble Vitamins





7-9
Vitamins A, D, E, K
Not lost easily in
cooking
Lost when mineral oil is
ingested
Excess amounts are
stored in the liver.
Deficiencies are slow
to appear.

10. Vitamin A

Preformed


Provitamin A carotenoids


7-10
Retinol: the active form of vitamin A
Beta carotene, lutein, lycopene, and
zeaxanthin
Inactive form of vitamin A found in plants;
converted to retinol

11. Functions of Vitamin A




7-11
Maintains healthy eyes and skin
Normal bone growth and reproduction
Healthy immune system
Antioxidants that protect cells from free
radicals

12. Sources of Vitamin A

Preformed vitamin A (retinol)


Beta carotene

7-12
Fat-containing animal foods:
liver, butter, cream, whole
milk, cheese, egg yolk
Carrots, sweet potatoes,
spinach, broccoli, pumpkin,
squash, mango, and
cantaloupe

13. •
Excess

7-18
7-13
Birth defects, hair
loss, dry skin,
headaches, nausea,
dry mucous membranes, liver
damage, and bone
and joint pain
•
Deficit

Night blindness, dry,
rough skin,
increased
susceptibility to
infections, and
blindness or
xerophthalmia

14. Vitamin D



7-14
Prohormone: it is converted to a hormone
in the body
D2 (ergocalciferol) is formed in plants.
D3 (cholecalciferol) is formed in humans
from cholesterol in the skin.

15. Functions of Vitamin D


7-15
Promotes calcium and phosphorus
absorption in the body
Values are given in micrograms or in
international units.

16. Sources of Vitamin D



7-16
Sunlight: changes
provitamin to vitamin D3
Food sources: milk, fish
liver oils, egg yolk,
butter, and fortified
margarine
Most milk in the U.S.
has 10 µg of vitamin D
concentrate added per
quart.

17. •
Excess

Deposits of calcium
and phosphorus in
soft tissues, kidney,
and heart damage,
and bone fragility
•
Deficit



7-23
7-17
Poor bone and tooth
formation, rickets
which causes
malformed bones
and pain in infants
Osteomalacia
(softening of bones)
Osteoporosis (brittle,
porous bones)

18. Vitamin E

Tocopherols





7-18
Alpha (most biologically active)
Beta, delta, and gamma
Tocotrienols
Given as α-TE (alpha-tocopherol
equivalents)
1 mg of α-TE = 1 international unit

19. Functions of Vitamin E




7-19
Antioxidant
Prevention of hemolytic anemia among
premature infants
Enhances immune system
Retards spoilage of commercial foods

20. Sources of Vitamin E



7-20
Vegetable oils: corn,
soybean, safflower, and
cottonseed, and
products made from
them, such as
margarine
Wheat germ, nuts, and
green leafy vegetables
The U.S. diet is thought
to contain sufficient
vitamin E.

21. •
Excess



7-28
7-21
Relatively nontoxic,
fat-soluble vitamin
Excess stored in
adipose tissue
Avoid long-term
megadoses.
•
Deficit

Serious neurological
defects can occur
from malabsorption.

22. Vitamin K





7-22
Made up of several compounds essential
to blood clotting
Vitamin K1 (phylloquinone)
Vitamin K2 (menaquinone)
Synthetic vitamin K (menadione)
Vitamin K is destroyed by light and
alkalis.

23. Functions of Vitamin K


Formation of prothrombin for clotting of
blood
Candidates likely to receive vitamin K




7-23
Newborns immediately after birth
Clients who suffer from faulty fat absorption
After extensive antibiotic therapy
Antidote for an overdose of anticoagulant or
treatment of hemorrhage

24. Sources of Vitamin K




7-24
Green leafy vegetables such
as broccoli, cabbage, spinach,
and kale
Dairy products, cow’s milk,
eggs, meats, fruits, and
cereals
Bacteria in small intestine
synthesizes some vitamin K,
but must be supplemented by
dietary sources.
Measured in micrograms

25. •
Excess

7-33
7-25
Anemia can result
from excessive
amounts of synthetic
vitamin K.
•
Deficit

Defective blood
coagulation, which
increases clotting
time and makes
client prone to
hemorrhage.

26. Water-Soluble Vitamins



7-26
Vitamin B complex
and C
Dissolve in water
Easily destroyed by
air, light, and
cooking

27. Vitamin B Complex: Thiamin/B 1


7-27
Essential for nerve and
muscle action, and
metabolism of
carbohydrates and
some amino acids
Sources include
unrefined and enriched
cereals, yeast, wheat
germ, lean pork, organ
meats, and legumes
(continues)

28. (continued)
Vitamin B Complex: Thiamin/B 1


7-28
Deficiency symptoms include loss of
appetite, fatigue, nervous irritability, and
constipation
Beriberi is a disease caused by extreme
deficiency of vitamin B1

29. 

7-29
Vitamin B Complex:
Riboflavin/B 2
Necessary for the
metabolism of
carbohydrates, protein, and
fats; tissue maintenance
(especially the skin around
the mouth); and healthy
eyes
Sources: milk, meats,
poultry, fish, enriched
breads, cereals, broccoli,
spinach, and asparagus
(continues)

30. (continued)

7-30
Vitamin B Complex:
Riboflavin/B 2
Deficiency can cause cheilosis (sores on
the lips and cracks at the corners of the
mouth); glossitis (inflammation of the
tongue); dermatitis; and eye strain in the
form of itching, burning, and eye fatigue

31. Vitamin B Complex: Niacin





7-31
Generic name for nicotinic acid
and nicotinamide
A coenzyme in energy
metabolism
Sources include meats, poultry,
fish, peanuts, and legumes
Milk and eggs are sources of
tryptophan (precursor of niacin)
Measured in niacin equivalents
(NE)
(continues)

32. (continued)
Vitamin B Complex: Niacin


7-32
Excessive amounts of niacin can cause
flushing due to vascular dilation,
gastrointestinal problems, itching, and
liver damage.
May be used as a cholesterol-lowering
agent under close supervision of a
physician because of adverse side
effects, which include liver damage and
peptic ulcers
(continues)

33. (continued)
Vitamin B Complex: Niacin


7-33
Deficiency symptoms include weakness,
anorexia, indigestion, anxiety, and
irritability.
Pellagra is an extreme deficiency causing
sores on the skin, diarrhea, anxiety,
confusion, irritability, poor memory,
dizziness, and untimely death.

34. Vitamin B Complex: B 6



7-34
Pyridoxine, pyridoxal, and pyridoxamine
Essential for protein metabolism and
absorption, and aids in the release of
glucose from glycogen
Serves as a catalyst in conversion of
tryptophan to niacin; helps synthesize
neurotransmitters such as serotonin and
dopamine
(continues)

35. (continued)
Vitamin B Complex: B 6



7-35
Measured in milligrams
Sources include poultry, fish,
liver, kidney, potatoes,
bananas, spinach, and
unrefined whole grains (oats
and wheat)
Deficiency symptoms include
irritability, depression, and
dermatitis
(continues)

36. (continued)
Vitamin B Complex: B 6


7-36
Deficiency in infants can cause various
neurological symptoms and abdominal
problems
Toxicity is rare; may cause temporary
neurological problems

37. Vitamin B Complex: Folate



7-37
Folate, folacin, and folic acid
are chemically similar
compounds, and names are
used interchangeably.
Needed for DNA synthesis,
protein metabolism, and
formation of hemoglobin
Sources include cereals
fortified with folate, green leafy
vegetables, legumes,
sunflower seeds, fruits such
as oranges and strawberries
(continues)

38. (continued)
Vitamin B Complex: Folate




7-38
Measured in micrograms
Average adult requires 400
µg/day
600 µg/day required 1 month
before conception through first 6
weeks of pregnancy
Excess can mask vitamin B12
deficiency and inactivates
phenytoin, an anticonvulsant
drug used by epileptics
(continues)

39. (continued)
Vitamin B Complex: Folate


7-39
Deficiency linked to neural tube defects in
fetus, such as spina bifida (spinal cord or
spinal fluid bulge through the back) and
anencephaly (absence of the brain).
Other signs include inflammation of
mouth and tongue, poor growth,
depression and mental confusion,
problems with nerve functions, and
megaloblastic anemia.

40. Vitamin B Complex: B 12




7-40
Cobalamin: contains mineral cobalt
Involved in folate metabolism,
maintenance of the myelin sheath, and
healthy red blood cells
To be absorbed, must bind with intrinsic
factor in stomach.
Sources include animal foods, especially
organ meats, lean meat, seafood, eggs,
and dairy products
(continues)

41. (continued)
Vitamin B Complex: B 12


7-41
Increased need during pregnancy and
lactation
Deficiency is rare and may be due to
congenital problems of absorption or years
of a vegetarian diet with no animal foods.

42. Vitamin B Complex:
Pantothenic Acid




7-42
Involved in metabolism of carbohydrates,
fats, and proteins
Essential for synthesis of neurotransmitter
acetylcholine, and steroid hormones
Sources include meats, poultry, fish,
eggs, whole-grain cereals, and legumes
Thought to be synthesized by the body
(continues)

43. Vitamin B Complex: Biotin



7-43
Coenzyme in synthesis of fatty acids and
amino acids
Sources include liver, egg yolk, soy flour,
cereals, and yeast
Synthesized in intestine by microorganisms
(continues)

44. (continued)
Vitamin B Complex: Biotin


7-44
Toxicity from excess unknown
Deficiency symptoms include nausea,
anorexia, depression, pallor, dermatitis,
and increase in serum cholesterol

45. Vitamin C: Ascorbic Acid




7-45
Has antioxidant properties and protects
food from oxidation
Role in formation of collagen and
absorption of nonheme iron
Prevents scurvy
May be involved with formation or
functioning of norepinephrine, some
amino acids, folate, leukocytes, the
immune system, and allergic reactions
(continues)

46. (continued)
Vitamin C: Ascorbic Acid


7-46
Sources include citrus fruits, melon,
strawberries, tomatoes, potatoes, red and
green peppers, cabbage, and broccoli
Stress and cigarette smoking increase
need

47. Vitamin Supplementation




7-47
Balanced diet provides
nutritional needs of healthy
people.
No amount of vitamins will
build muscles.
Vitamins do not provide
energy; they help to release
the energy provided by
nutrients.
Heart disease, cancer, and
the common cold cannot be
cured by vitamin supplements

48. Conclusion





7-48
Organic compounds that regulate body
functions and promote growth
Each vitamin has a specific function.
Well-balanced diet provides sufficient
vitamins to fulfill body requirements.
Fat-soluble vitamins: A, D, E, K
Water-soluble vitamins: B complex, C

49. Functional Food

Functional food or
medicinal food is any
healthy or fictional food
claimed to have a
health-promoting or
disease-preventing
property beyond the
basic function of
supplying nutrients.
7-49

50. Phytochemicals

Phytochemicals are
chemical compounds
such as beta-carotene
that occur naturally in
plants. The term is
generally used to refer
to those chemicals that
may affect health, but
are not yet established
as essential nutrients.
7-50