student in GCU Faislabad (sahiwal campus) BS FooD Science & Nutrition

1. VITAMIN “A & D”
Submitted To:
Miss Hafsa
Submitted By:
15550 Namra Zahid
15552 Sonia Akbar
15553 Ubaid-ur-Rehman
15557 Saima Batool
15558 Muhammad Hasan
15562 Shafaq Sana
15563 GulNaz Akthar
BS Food Science & Nutrition (Morning)
Session 2014-2018

2. Vitamin
Any of a group of organic compounds which are essential for normal growth and nutrition and
are required in small quantities in the diet because they cannot be synthesized by the body.
There are two types of vitamins
 Water soluble vitamin
 Fat soluble vitamin
Fat soluble Vitamin
Fat soluble vitamins are those which soluble in fats and are supplied to the body through fat
containing foods.
Vitamin A
Vitamin D
Vitamin E
Vitamin K
The selected topic is Vitamin A & vitamin D
Vitamin “A”
It is also known as “RETINOL”
It is a pale yellow crystalline substance.
Retinol

3.  Sources
Two different types of vitamin A are found in the diet. Preformed vitamin A is found in
animal products such as meat, fish, poultry and dairy foods. The other type, pro-vitamin A is
found in plant-based foods such as fruits and vegetables. The most common type of pro-vitamin
A is beta-carotene.
Vitamin A is also available in dietary supplements, usually in the form of retinyl acetate or
retinyl palmitate (preformed vitamin A), beta-carotene (pro-vitamin A) or a combination of
preformed and pro-vitamin A.
Beta-carotene
 Functions
Vitamin A helps form and maintains healthy skin, teeth, skeletal and soft tissue, mucus
membranes, and skin. It is also known as retinol because it produces the pigments in the retina of
the eye.
Vitamin A promotes good vision, especially in low light. It may also be needed for reproduction
and breast-feeding.
Retinol is an active form of vitamin A. It is found in animal liver, whole milk, and some fortified
foods.
Carotenoids are dark-colored dyes (pigments) found in plant foods that can turn into a form of
vitamin A. There are more than 500 known carotenoids. One such carotenoid is beta-carotene.
 Beta-carotene is an antioxidant. Antioxidants protect cells from damage caused by
substances called free radicals. Free radicals are believed to contribute to certain chronic
diseases and play a role in the aging processes.
 Food sources of carotenoids such as beta-carotene may reduce the risk for cancer.
 Beta-carotene supplements do not seem to reduce cancer risk.

4.  Food Sources
Vitamin A comes from animal sources, such as eggs, meat, fortified milk, cheese,
cream, liver, kidney, cod, and halibut fish oil. However, all of these sources -- except for skim
milk that has been fortified with Vitamin A -- are high in saturated fat and cholesterol.
Sources of beta-carotene include:
 Bright yellow and orange fruits such as cantaloupe, pink grapefruit, and apricots
 Vegetables such as carrots, pumpkin, sweet potatoes, and winter squash
 Other sources of beta-carotene include broccoli, spinach, and most dark green, leafy
vegetables.
 Deficiency
If you don't get enough vitamin A, you are more likely to get infectious diseases and
vision problems.
The deficiency of Vitamin A can occur in persons with obstruction of the bile duct, since bile
salts are required for it absorption in the body
The deficiency of vitamin A in general, is associated with night blindness and skin kertinisation.
In child it deficiency causes retarded growth, however gorging in this vitamin in dosses of more
than 25,000 I.U. daily may lead to irregular thickening of some long bones, usually accompanied
by enlargement of liver, changes in skin, loss of hair, blurred vision and headache
 Excess
If you get too much vitamin A, you can become sick. Large doses of vitamin A can
also cause birth defects.
The diseases of it is
Diarrhea
Vomiting
Nausea
Bone pain
 Stability
Vitamin A and carotene are quite stable and are unaffected by normal cooking.
However, during frying and dehydration same of it may be lost oxidation of retinol during
storage will result in loss of this vitamin. This can, however, be minimized by the use of
antioxidants or by refrigeration.

5. VITAMIN “D”
It is also called “1-2-5-DIHYDROXY Vitamin D3”
It is also called “CALCITRYOL”
This active CALCITRYOL can be obtained from
Ergosterol
7-Dehydrocholestrol
 Types of Vitamin D
Vitamin D2
Also called Ergocalciferol
Vitamin D3
Also called Cholecalciferol
Ergosterol converted Ergocalciferol in the present of Altera-violet radiation
Vitamin D2
Vitamin D3

6.  Function
Vitamin D helps the body absorb calcium. Calcium and phosphate are two minerals
that are essential for normal bone formation.
Throughout childhood, your body uses these minerals to produce bones. If you do not get enough
calcium, or if your body does not absorb enough calcium from your diet, bone production and
bone tissues may suffer.
Vitamin D deficiency can lead to osteoporosis in adults or rickets in children.
 Food Sources
The body makes vitamin D when the skin is directly exposed to the sun. That is why
it is often called the "sunshine" vitamin. Most people meet at least some of their vitamin D needs
this way.
Very few foods naturally contain vitamin D. As a result, many foods are fortified with vitamin
D. Fortified means that vitamins have been added to the food.
Fatty fish (such as tuna, salmon, and mackerel) are among the best sources of vitamin D.
Beef liver, cheese, and egg yolks provide small amounts.
Mushrooms provide some vitamin D. The vitamin D content is also being boosted by exposure to
some commercially available mushrooms to ultraviolent light.
Most milk in the United States is fortified with 400 IU vitamin D per quart. It should be noted
that foods made from milk, such as cheese and ice cream, are usually not fortified.
Vitamin D is added to many breakfast cereals and to some brands of soy beverages, orange
juice, yogurt, and margarine. Check the nutrition fact panel on the food label.
Supplements
It can be very hard to get enough vitamin D from food sources alone. As a result, some people
may need to take a vitamin D supplement. Vitamin D found in supplements and fortified foods
comes in two different forms:
 D2 (ergocalciferol)
 D3 (cholecalciferol)

7.  Deficiency
Insufficient vitamin D have negative effect on insulin secretion
Remove the risk of high blood pressure
 Excess
Too much vitamin D can make the intestines absorb too much calcium. This may cause
high levels of calcium in the blood. High blood calcium can lead to:
 Calcium deposits in soft tissues such as the heart and lungs
 Confusion and disorientation
 Damage to the kidneys
 Kidney stones
 Nausea, vomiting, constipation, poor appetite, weakness, and weight loss
 Stability
Vitamin D is quite stable to processing hence, cooking or other processing techniques do
not appreciably affect this vitamin in foods.