THE FOLLLOWING QUESTIONS

1. WHAT ARE FAT SOLUBLE VITAMINS?

Vitamin A Retinol

Vitamin D Calciferol

Vitamin E Tocopherol

Vitamin K Phylloquinone

 Fat-soluble vitamins are vitamins A, D, E, and K. They are present in foods containing fats. The
body absorbs these vitamins as it does dietary fats. They do not dissolve in water.

2. WHAT ARE WATER- SOLUBLE VITAMINS?

Vitamin C ASCORBIC ACID

Vitamin B1 THIAMIN HCL

Vitamin B2 RIBOFLAVIN

Vitamin B3 NIACIN

Vitamin B5 PANTOTHENIC ACID

Vitamin B6 PYRIDOXINE

Vitamin B7 BIOTIN

Vitamin B9 FOLIC ACID

VITAMIN B12 COBALAMIN

 Water-soluble vitamins dissolve in water, which means these vitamins and nutrients dissolve
quickly in the body. Unlike fat-soluble vitamins, water-soluble vitamins are carried to the body’s
tissues, but the body cannot store them. Any excess amounts of water-soluble vitamins simply
pass through the body. Because these vitamins are needed by our bodies, we need to make sure
we intake these vitamins on a regular basis.
3. WHAT ARE PROVITAMINS AND ANTIVITAMINS?
PROVITAMINS

 A provitamin is a substance that may be converted within the body to a vitamin. The term
previtamin is a synonym.
 The term "provitamin" is used when it is desirable to label a substance with little or no vitamin
activity, but which can be converted to an active form by normal metabolic processes.

ANTIVITAMINS

 a substance that makes a vitamin metabolically ineffective

 A substance that prevents a vitamin from exerting its typical biologic effects. Most antivitamins
have chemical structures like those of vitamins (for example, pyridoxine and its antivitamin,
deoxypyridoxine) and appear to function as competitive antagonists; some antivitamins produce
effects, in addition, which are unrelated to vitamin antagonism.

4. HOW DO VITAMINS FUCTIONS?

Vitamins are a group of substances that are needed for normal cell function, growth, and development.

 Vitamin A helps form and maintain healthy teeth, bones, soft tissue, mucous membranes, and
skin.
 Vitamin B6 is also called pyridoxine. Vitamin B6 helps form red blood cells and maintain brain
function. This vitamin also plays an important role in the proteins that are part of many chemical
reactions in the body. The more protein you eat the more pyridoxine your body requires.
 Vitamin B12, like the other B vitamins, is important for metabolism. It also helps form red blood
cells and maintain the central nervous system.
 Vitamin C, also called ascorbic acid, is an antioxidant that promotes healthy teeth and gums. It
helps the body absorb iron and maintain healthy tissue. It is also essential for wound healing.
 Vitamin D is also known as the "sunshine vitamin," since it is made by the body after being in
the sun. Vitamin D helps the body absorb calcium. You need calcium for the normal
development and maintenance of healthy teeth and bones. It also helps maintain proper blood
levels of calcium and phosphorus.
 Vitamin E is an antioxidant also known as tocopherol. It helps the body form red blood cells and
use vitamin K.
 Vitamin K is needed because without it, blood would not stick together (coagulate). Some
studies suggest that it is important for bone health.
 Biotin is essential for the metabolism of proteins and carbohydrates, and in the production of
hormones and cholesterol.
 Niacin is a B vitamin that helps maintain healthy skin and nerves. It also has cholesterol-lowering
effects at higher doses.
  Folate works with vitamin B12 to help form red blood cells. It is needed for the production of
DNA, which controls tissue growth and cell function. Any woman who is pregnant should be sure
to get enough folate. Low levels of folate are linked to birth defects such as spina bifida. Many
foods are now fortified with folic acid.
 Pantothenic acid is essential for the metabolism of food. It also plays a role in the production of
hormones and cholesterol.
 Riboflavin (vitamin B2) works with the other B vitamins. It is important for body growth and the
production of red blood cells.
 Thiamine (vitamin B1) helps the body cells change carbohydrates into energy. Getting enough
carbohydrates is very important during pregnancy and breastfeeding. It is also essential for
heart function and healthy nerve cells.
 Choline helps in normal functioning of the brain and nervous system. Lack of choline can cause
swelling in liver.
 Carnitine helps the body to change fatty acids into energy.

5. WHAT ARE THE SOURCES OF VITAMINS?

Thiamine (vitamin B1)

 Found in all nutritious foods in moderate amounts: pork, whole grain foods or enriched breads
and cereals, legumes, nuts and seeds

Riboflavin (vitamin B2)

 Milk and milk products; leafy green vegetables; whole grain foods, enriched breads and cereals

Niacin (vitamin B3)

 Meat, poultry, fish, whole grain foods, enriched breads and cereals, vegetables (especially
mushrooms, asparagus, and leafy green vegetables), peanut butter

Pantothenic acid

 Widespread in foods

Biotin

 Widespread in foods; also produced in intestinal tract by bacteria

Pyridoxine (vitamin B6)

 Meat, fish, poultry, vegetables, fruits

Folic acid
  Leafy green vegetables and legumes, seeds, orange juice, and liver; now added to most refined
grains

Cobalamin (vitamin B12)

 Meat, poultry, fish, seafood, eggs, milk and milk products; not found in plant foods

Ascorbic acid (vitamin C)

 Found only in fruits and vegetables, especially citrus fruits, vegetables in the cabbage family,
cantaloupe, strawberries, peppers, tomatoes, potatoes, lettuce, papayas, mangoes, kiwifruit

Vitamin A

 Vitamin A from animal sources (retinol): fortified milk, cheese, cream, butter, fortified
margarine, eggs, liver
 Beta-carotene (from plant sources): Leafy, dark green vegetables; dark orange fruits (apricots,
cantaloupe) and vegetables (carrots, winter squash, sweet potatoes, pumpkin)

Vitamin D

 Egg yolks, liver, fatty fish, fortified milk, fortified margarine. When exposed to sunlight, the skin
can make vitamin D.

Vitamin E

 Polyunsaturated plant oils (soybean, corn, cottonseed, safflower); leafy green vegetables; wheat
germ; whole-grain products; liver; egg yolks; nuts and seeds

Vitamin K

 Leafy green vegetables such as kale, collard greens, and spinach; green vegetables such as
broccoli, Brussels sprouts, and asparagus; also produced in intestinal tract by bacteria

6. HOW MUCH VITAMINS ARE NEEDED?

Recommended Dietary
Allowance (RDA) or Adequate
Upper Tolerable Limit (UL)
Intake (AI)
Vitamin Nutrients with AIs are marked The highest amount you can
take without risk
with an (*)

Choline Women: 425 mg/day * 3,500 mg/day

(Vitamin B complex) Men: 550 mg/day *

1,000 mcg/day

Folic Acid (Folate) 400 mcg/day

This applies only to synthetic

folic acid in supplements or
fortified foods. There is no upper
limit for folic acid from natural
sources.

Men: 900 mcg/day 3,000 mcg/day

Vitamin A Women: 700 mcg/day

Men: 16 mg/day 35 mg/day

Vitamin B3 (Niacin) Women: 14 mg/day This applies only to niacin in

supplements or fortified foods.
There is no upper limit for niacin
in natural sources

Men age 19-50: 1.3 mg/day

Vitamin B6 Men age 51 up:1.7 mg/day 100 mg/day

Women age 19-50: 1.3 mg/day

Women age 51 up: 1.5 mg/day

Men: 90 mg/day

Vitamin C Women: 75 mg/day 2,000 mg/day

Age 1-70: 15 mcg/day

(600 IU, or international units) * 100 mcg/day

Vitamin D (Calciferol) Age 70 and older: 20 mcg/day (4,000 IU)

 (800 IU) *

1,500 IU/day

Vitamin E 22.4 IU/day (1,000 mg/day)

(alpha-tocopherol) (15 mg/day)

. This applies only to vitamin E in

supplements or fortified foods.
There is no upper limit for
vitamin E from natural sources.

7. HOW DOES ONE ESTIMATE A SPECIFIC VITAMIN IN THE FOOD?

 Vitamin analysis is the determination of what vitamins are present and at what levels in a food,
drink, raw material or ingredient. It is usually carried out by sophisticated chemical analysis such
as chromatography and mass spectrometry. It can be an important part of product
development, nutritional analysis and understanding the effects of food processes on vitamin
content.

8. ARE VITAMIN SUPPLEMENTS NECESSARY?

 It is not nessesary because those witamins are available on the foods we eat and it is much safer
but in other cases some people has deficiency in specific vitamins and it will help them in their
specific illness so they must take them.
 But many people choose to take supplements but taking too much or taking them for too long
could be harmful. The Department of Health and Social Care recommends certain supplements
for some groups of people who are at risk of deficiency.

9. WHAT ARE ANTIOXIDANTS?

 Antioxidants are substances that can prevent or slow damage to cells caused by free radicals,
unstable molecules that the body produces as a reaction to environmental and other pressures.
They are sometimes called “free-radical scavengers.”
 Free radicals are compounds that can cause harm if their levels become too high in your body.
They’re linked to multiple illnesses, including diabetes, heart disease, and cancer.
 Your body has its own antioxidant defenses to keep free radicals in check.
  However, antioxidants are also found in food, especially in fruits, vegetables, and other plant-
based, whole foods. Several vitamins, such as vitamins E and C, are effective antioxidants.
 Antioxidant preservatives also play a crucial role in food production by increasing shelf life.

10. WHAT IS FOOD FORTIFICATION?

 Food fortification or enrichment is the process of adding micronutrients to food. It can be

carried out by food manufacturers, or by governments as a public health policy which aims to
reduce the number of people with dietary deficiencies within a population.

11. WHAT ISTHE SANGKAP PINOY SEAL PROGRAM?

 Sangkap Pinoy Seal Program (SPSP) is a strategy to encourage food manufacturers to fortify
processed foods and food products with essential nutrient at levels approved by the
Department of Health (DOH). Its fundamental concept is to authorize food manufacturers to use
the DOH seal of acceptance for processed foods or food products, after these products passed a
set of defined criteria which analyzed by FDA. The seal is a guideline used by consumers in
selecting nutritious foods.
 It started when the National Nutrition Survey (NNS) released results that Filipinos are
micronutrient deficient in Vitamin A, Iodine, and Iron. It then led to R.A. 8976, which is the
Philippine Food Fortification Act which requires a mandatory food fortification for all staple
foods.

12. HOW IS THE VITAMIN CONSUMPTION IN THE PHILIPPINES?

 We have inadequate vitamin intake in the philippines because many are starving ,poverty is one
of the reason of it some may have but not all are capable of having good food to sustain the
needs of our body such as nutritious food

13. HOW IS THE VITAMIN STATUS IN THE PHILLIPINES?

 Vitamin status is poor reports indicate that there are enough food to feed the country, many
Filipinos continue to go hungry and become malnourished due to inadequate intake of food and
nutrients. In fact, except for protein, the typical Filipino diet was found to be grossly inadequate
for energy and other nutrients. In order to compensate for the inadequate energy intake, the
body utilizes protein as energy source.

14. WHAT IS THE TREND IN THE PREVALENCE OF VITAMIN A DIFIENCY (VAD) IN THE PHILLIPPINES?
 Protein-energy malnutrition (PEM) and micronutrient deficiencies remain the leading nutritional
problems in the Philippines. The general declining trend in the prevalence of underweight,
wasting and stunting among Filipino children noted in the past 10 years was countered with the
increase in the prevalence rate in 1998. About 4 million (31.8%) of the preschool population
were found to be underweight-for-age, 3 million (19.8%) adolescents and 5 million (13.2%)
adults, including older persons were found to be underweight and chronically energy deficient,
respectively.
 The status of micronutrient malnutrition is likewise an important concern in the country. The
vitamin A status of the country is considered severe subclinical deficiency affecting children 6
months - 5 years (8.2%) and pregnant women (7.1%). Iron deficiency anemia is the most
alarming of the micronutrient deficiencies affecting a considerable proportion of infants (56.6%),
pregnant women (50.7%), lactating women (45.7%) and male older persons (49.1%). Prevalence
of IDD was mild (71mg/L). However, 35.8% children 6 – 12 years old still suffer from moderate
and severe IDD.