NUTRITION AND DIET THERAPY

LECTURE NOTES ON VITAMINS

MICRONUTRIENTS: VITAMINS
 are complex organic compound that regulate body process and
maintain body tissues.
 Vitamins come from a Greek word “vita” which means LIFE.
“amine” means nitrogen compound
 Vitamins do not give the body energy, therefore we cannot increase
our physical capacity by taking extra vitamins.
 Vitamins do not have calorie value

VITAMINS TERMINOLOGIES
 Precursor or Provitamins
 these are compounds that can be changed to the active
vitamins
 Ex. Carotene are precursors to Vit. A
 Preformed Vitamins
 naturally occurring vitamins that are inactive form and ready
for its biological use.
 Ex. Animal sources
 Avitaminosis
 severe lack of vitamins
 Ex. Avitaminosis A leads to night blindness
 Hypervitaminosis
 “vitamin toxicity” excessive accumulation of vitamins in the
body
 Vitamin Malnutrition – “too much or too little”
 NUTRITION AND DIET THERAPY
LECTURE NOTES ON VITAMINS

NOMENCLATURE OF VITAMINS
VITAMIN NOMENCLATURE
Vitamin A Retinol
D Calciferol
E Tocopherol
K Phylloquinone
Vitamin B1 Thiamine
B2 Riboflavin
B3 Niacin
B5 Panthotenic Acid
B6 Pyridoxine
B8 Biotin
B9 Folate
B12 Cyanocobalamin
Vitamin C Ascorbic Acid

FAT-SOLUBLE VITAMINS (Vit. A D E K )

 can be absorbed in the presence of fat & stored in the body
 generally have precursors or pro vitamins
 They can be stored in the body, deficiencies are slow to develop.
Not absolutely needed daily from food sources
 Stable especially in daily cooking

VITAMIN A (Retinol)
Functions
 NUTRITION AND DIET THERAPY
LECTURE NOTES ON VITAMINS

 Vision Cycle – necessary component of visual purple (rhodopsia), a

pigment to make adjustments to light and dark.
 Necessary material for maintenance of epithelial tissues.
 Growth & Bone Development
 Reproduction – necessary for normal reproduction and lactation
 Antioxidant
Food Sources
 Animal Sources – liver, yolk, milk, butter, cheese, fish, clams,
tahong
 Plant sources – deep green and yellow vegetables and fruits
DAILY DOSAGE:
 Male – 1000 microgram
 Female – 800 microgram
Deficiency
 Night blindness
 Eye lesions
 Retarded growth
 Lower resistance to infections
 Faulty skeletal & dental development Skin Lesions
Toxicity
 Liver damage
 Mild dermatitis
 Thickening of the skin and peeling off
 Course sparse hair
 Hyper carotenimia (harmless orange appearance)

VITAMIN D (Calciferol)
Functions
 Absorption of Calcium & Phosphorus
 Essential for normal growth development
Food Sources/Sources
 Synthesis with sunlight (10 mins/day)
 cod liver fish, halibut [type of flatfish], salmon, sardine, egg yolk
 Fortified Vit. A products
Deficiency
 Tetany ( abnormal muscle twitching and cramps
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LECTURE NOTES ON VITAMINS

 Rickets (defective bones, retarded growth)

 Osteomalasia ( softening of the bones)

Toxicity
 Stone formation on kidney
 Demineralisation of the bone
 Polyuria
 Weight Loss
 Hypercalcemia

VITAMIN E (Tocopherol)
Functions
 Maintenance of cellular membrane
 Anti oxidant
Food Sources
 Whole grain nuts, seeds, green and leafy vegetables
 Polyunsaturated fats
No toxicity , this nutrient cannot be stored to a large extend in the
body

VITAMIN K ( Phylloquinone)
Functions
 Aids in blood clotting and bone mineralization
Food Sources
 Green leafy vegetables, soy beans
Deficiency
 Hemmorhagic diseases
Toxicity
 Vomiting
 Albuminuria (too much albumin in the urine)
 Hemolysis

TERMS
• Anti oxidant - Any substance that reduces oxidative damage (damage
due to oxygen) such as that caused by free radicals.
• Free Radicals - are highly reactive chemicals that attack molecules by
 NUTRITION AND DIET THERAPY
LECTURE NOTES ON VITAMINS

capturing electrons and thus modifying chemical structures

• PHYTOCHEMICAL - natural bioactive compound found in plant foods
that works with nutrients and dietary fiber to protect against disease

WATER SOLUBLE VITAMINS

 Water soluble vitamins are B-complex group and Vit. C
 Dissolve in water and are not stored, they are eliminated in urine,
so we need continuous supply of this vitamins in the diet everyday.
 Water-soluble vitamins are easily destroyed or washed out during
food storage or preparation.
 To reduce vitamin loss, refrigerate fresh produce, keep milk and
grains away from strong light, and use the cooking water from
vegetables to prepare soups.
 NUTRITION AND DIET THERAPY
LECTURE NOTES ON VITAMINS

Vitamin C (Ascorbic Acid)

Functions:
 Maintenance of bones, teeth, connective tissue,cartilages
 Absorption of Calcium, Iron and Folacin
 Production of brain hormones, immune factors
 Antioxidant
Food Sources:
 Citrus fruits, Brocolli, strawberries, potatoes, red and green bell
pepper,
 Dark green vegetables
 mangoes, papaya
Deficiency:
 Bleeding gums, scurvy, anemia
 joint pain, increase resistance to infections,
 rough skin, hair loss, loose teeth
Toxicity
 Diarrhea, bloating, cramps,
 Formation of kidney stones

Vitamin B1 (Thiamine)
Functions
 Helps release energy from foods,
 Promotes normal appetite
 Important in function of nervous system
Food Sources
 pork, liver, whole grains, lean meats
Deficiency
 Mental confusion; muscle weakness
 wasting; edema; impaired growth; beriberi.
Toxicity: (none)

Vitamin B2 (Riboflavin)
 NUTRITION AND DIET THERAPY
LECTURE NOTES ON VITAMINS

Functions
 Helps release energy from foods;
 Promotes good vision, healthy skin
Food Sources
 Liver, milk, dark green vegetables, whole and
 enriched grain products, eggs
Deficiency
 Cracks at corners of mouth;
 Dermatitis around nose and lips;
 Eyes sensitive to light
Toxicity: (none)

Vitamin B3 (Niacin)
Functions
 Energy production from foods;
 Aids digestion, promotes normal appetite;
 Promotes healthy skin, nerves
Food Sources
 Liver, fish, poultry, meat, peanuts, whole and enriched grain
products
Deficiency
 Skin disorders; diarrhea; weakness
 mental confusion; irritability.
 Pellagra (symptoms include inflamed skin, diarrhea, dementia, and
sores in the mouth)
Toxicity
 Abnormal liver function; Nausea; irritability

Vitamin B5 (Panthotenic Acid)

Functions
 Involved in energy production
 aids in formation of hormones
Food Sources
 Liver, kidney, meats, egg yolk, whole grains, legumes
Deficiency
 Uncommon due to availability in most foods
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LECTURE NOTES ON VITAMINS

 fatigue; nausea, abdominal cramps; difficulty sleeping.

Toxicity: (none)

Vitamin B6 (Pyridoxine)
Functions
 Aids in protein metabolism, absorption;
 Aids in red blood cell formation;
 Helps body use fats
Food Sources
 pork., poultry, fish.
 Bread, eggs
 wholegrain cereals, such as oatmeal, wheatgerm and brown rice.
 Vegetables, soya beans
Deficiency
 Skin disorders, dermatitis Cracks at corners of mouth;
 Irritability; anemia; kidney stones; Nausea; smooth tongue.
Toxicity
 Neuropathy (damage or dysfunction of one or more nerves that
typically results in numbness, tingling, muscle weakness and pain in
the affected area)

Vitamin B8 (Biotin)
Functions
 Helps release energy from carbohydrates; Aids in fat synthesis
Food Sources
 Liver, kidney, egg yolk, milk, Fresh vegetables
Deficiency
 Fatigue; loss of appetite, nausea, vomiting;
 Depression; muscle pains; anemia.
Toxicity: none

Vitamin B12 (Cobalamine)

 NUTRITION AND DIET THERAPY
LECTURE NOTES ON VITAMINS

Function:
 Synthesis of red blood cells
Food Sources
all animal products
Deficiency
 Anemia, fatigue, sore tongue