Understanding Nutrition Whitney 13th Edition Solutions Manual

Understanding Nutrition Whitney 13th Edition
Solutions Manual
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Understanding Nutrition Whitney 13th Edition Solutions Manual
172
Chapter 10 – The Water-Soluble Vitamins: B Vitamins and Vitamin C

Learning Objectives
After completing Chapter 10, the student will be able to:
10.1 Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-
soluble vitamins.
10.2 Identify the main roles, deficiency symptoms, and food sources for each of the B vitamins.
a. List the B vitamins and identify the major functions of each vitamin in the body.
b. Identify the non-B vitamins.
c. Describe the role of B vitamins in metabolism.
d. List a major food source of each of the B vitamins.
e. Identify the major deficiency disease associated with each B vitamin.
10.3 Identify the main roles, deficiency symptoms, and food sources for vitamin C.
a. List the major uses of vitamin C in the body.
b. Identify the vitamin C requirement of the body and factors that may increase this requirement.
c. Identify the signs and symptoms of vitamin C deficiency and toxicity.
d. Identify major food sources of vitamin C.
10.4 Present arguments for and against the use of dietary supplements.
a. Explain the Dietary Supplement Health and Education Act of 1994 and how the consumer can use the
act in the selection of a nutrient supplement.
Assignments and Other Instructional Materials

The following ready-to-use assignments are available in this chapter of the instructor’s manual:
• Case Study: Fatigue with a Vitamin-Poor Diet
• New! Case Study: Folate and Vitamin C for Breakfast
• Worksheet 10-1: Vitamin History in Clinical Research1
• Worksheet 10-2: Bioavailability Concept
• Worksheet 10-3: Vitamins in Your Diet2
• Worksheet 10-4: Water-Soluble Vitamin Review (Internet Exercise)
• Worksheet 10-5: Vitamin/Mineral Supplement Evaluation
• New! Worksheet 10-6: Chapter 10 Crossword Puzzle3
• New! Critical thinking questions with answers
Other instructional materials in this chapter of the instructor’s manual include:
• Answer key for How To (pp. 302, 306, 312) activities and study card questions
• Classroom activities, featuring New! meal comparison activity (10-7)
• Worksheet answer keys (as appropriate)
• Handout 10-1: RDA/AI and UL for Vitamins Compared
Visit the book’s instructor companion website to download:
• Handout 10-2: Factors that Destroy Vitamins
• Handout 10-3: Vitamin C’s Role in Hydroxyproline Synthesis
• Handout 10-4: Timeline of Vitamin Discoveries by Date
• Handout 10-5: Timeline of Vitamin Discoveries by Vitamin
1 Worksheets 10-1, 10-2, and 10-4 contributed by Daryle Wane.

2 Worksheet 10-3 and Handouts 10-1, 10-3, 10-4, and 10-5 contributed by Sharon Rady Rolfes
3 Contributed by Carrie King.
© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Visit TestBankBell.com to get complete for all chapters

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Lecture Presentation Outline4
Key to instructor resource annotations (shown to the right of or below outline topics):
TRA = Transparency acetates: 13e = 13th edition, 12e = 12th edition, 11e = 11th edition, 10e = 10th edition
Website = Available for download from book companion website: HN = student handout
IM = Included in this instructor’s manual: CS = case study, WS = worksheet, CA = classroom activity
Introductory/whole chapter resources: PL figure JPEGs; Test Bank; IM CS 10-1, 10-2, WS 10-3, 10-4, 10-6,
CA 10-2, 10-3, 10-4, 10-5, 10-6, 10-7
I. The Vitamins—An Overview – Explain and define the following:

Website HN 10-4, 10-5; IM WS 10-1, CA 10-1
A. Bioavailability IM WS 10-2
B. Precursors
C. Organic Nature – Discuss methods to prevent the loss of nutrients (Table 10-1) Website HN 10-2
D. Solubility
1. Water-soluble vitamins (B vitamins and vitamin C) are absorbed directly into the blood
a. Circulate freely
b. Excreted in urine
2. Fat-soluble vitamins (vitamins A, D, K and E) are absorbed first into the lymph, then the blood
a. Stored in cells associated with fat
b. Less readily excreted
E. Toxicity (Figure 10-1) 10e TRA 105; IM HN 10-1
1. Water-soluble vitamins can reach toxic levels with supplement use
2. Fat-soluble vitamins are likely to reach toxic levels with supplement use
II. The B Vitamins 10e TRA 106
A. Part of coenzymes (Figure 10-2)
B. Thiamin (Vitamin B1) – Discuss the following:
1. Thiamin functions
2. Thiamin Recommendations
a. RDA for men: 1.2 mg/day
b. RDA for women: 1.1 mg/day
3. Thiamin Deficiency and Toxicity
a. Deficiency symptoms
1. Enlarged heart and possible cardiac failure
2. Muscular weakness
3. Apathy, poor short-term memory, confusion, and irritability
4. Anorexia and weight loss
b. Wernicke-Korsakoff syndrome
c. Beriberi
1. Wet beriberi (Figure 10-3)
2. Dry beriberi
d. No reported toxicities
4. Thiamin Food Sources 10e TRA 107
a. Whole-grain, fortified, or enriched grain products (Figure 10-4)
b. Moderate amounts in all foods
c. Pork
d. Steaming and microwaving are cooking methods that conserve thiamin
e. Thiamin leaches into water with boiling or blanching
f. The vitamin is easily destroyed by heat
C. Riboflavin (Vitamin B2) – Discuss the following: 10e TRA 108
1. Riboflavin functions
4 Contributed by Melissa Langone.
174
2. Riboflavin Recommendations
a. RDA for men: 1.3 mg/day
b. RDA for women: 1.1 mg/day
3. Riboflavin Deficiency and Toxicity
1. Sore throat and cracks and redness at the corners of the mouth
3. Painful, smooth, and purplish red tongue
4. Skin lesions covered with greasy scales
b. Ariboflavinosis
c. No reported toxicities
4. Riboflavin Food Sources (Figure 10-6) 10e TRA 109
a. Milk products, including yogurt and cheese
b. Whole-grain, fortified, and enriched grain products
c. Liver
d. Easily destroyed by ultraviolet light and irradiation
e. Not destroyed by cooking
D. Niacin (Vitamin B3) – Discuss the following:
1. Niacin functions – Also called nicotinic acid, nicotinamide, and niacinamide
2. Niacin Recommendations
a. RDA for men: 16 NE/day
c. RDA for women: 14 NE/day
d. UL of 35 mg/day for adults
e. The amino acid tryptophan is the precursor
3. Niacin Deficiency
a. Pellagra (Figure 10-7)
b. Deficiency symptoms
1. Diarrhea, abdominal pain, and vomiting
2. Inflamed, swollen, smooth, and bright red tongue
3. Depression, apathy, fatigue, loss of memory, and headache
4. Rash when exposed to sunlight
4. Niacin Toxicity
a. Niacin flush
b. Toxicity symptoms
1. Painful flush, hives, and rash
2. Nausea and vomiting
3. Liver damage
4. Impaired glucose tolerance
5. Niacin Food Sources (Figure 10-8) 10e TRA 110
a. Milk, eggs, meat, poultry, and fish
b. Whole-grain and enriched breads and cereals
c. Nuts and all protein-containing foods
d. The vitamin can be lost from foods when it leaches into water
e. Resistant to heat
E. Biotin – Discuss the following:
1. Biotin functions
2. Biotin Recommendations – AI for adults: 30 g/day
3. Biotin Deficiency and Toxicity
a. Deficiencies are rare
1. Depression, lethargy, and hallucinations
2. Numb or tingling sensation in the arms and legs
3. Red, scaly rash around the eyes, nose, and mouth
4. Hair loss
c. Biotin can be bound with an egg-white protein called avidin
d. No reported toxicities
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4.Biotin Food Sources
a. Widespread in foods
b. Organ meats, egg yolks, and fish
c. Soybeans
d. Whole grains
e. Biotin can also be synthesized by intestinal bacteria
F. Pantothenic Acid – Discuss the following:
1. Pantothenic acid functions
2. Pantothenic Acid Recommendations – AI for adults: 5 mg/day
3. Pantothenic Acid Deficiency and Toxicity
a. Deficiency is rare
1. Vomiting, nausea, and stomach cramps
2. Insomnia and fatigue
3. Depression, irritability, restlessness, and apathy
4. Hypoglycemia and increased sensitivity to insulin
5. Numbness, muscle cramps, and inability to walk
c. No reported toxicities
4. Pantothenic Acid Food Sources
a. Widespread in foods
b. Chicken, beef, liver, and egg yolks
c. Potatoes, tomatoes, and broccoli
d. Whole grains and oats
e. Can be destroyed by freezing, canning, and refining
G. Vitamin B6 (pyridoxine, pyridoxal, or pyridoxamine)
1. Vitamin B6 functions
2. Vitamin B6 Recommendations – RDA for adults 19-50 years: 1.3 mg/day
3. Vitamin B6 Deficiency
1. Scaly dermatitis
2. Anemia – small cell type
3. Depression, confusion, and convulsions
b. Alcohol destroys the vitamin
c. Isoniazid (INH), a drug used for tuberculosis, acts as an antagonist
4. Vitamin B6 Toxicity
a Toxicity symptoms
1. Depression, fatigue, irritability, and headaches
2. Nerve damage causing numbness and muscle weakness leading to inability to walk
3. Convulsions
4. Skin lesions
b. UL for adults: 100 mg/day
5. Vitamin B6 Food Sources (Figure 10-9) 10e TRA 111
a. Meats, fish, poultry, and liver
b. Legumes and soy products
c. Non-citrus fruits
d. Fortified cereals
e. Potatoes and other starchy vegetables
f. Easily destroyed by heat
b. Availability from plant sources seems to be lower than from animal sources
H. Folate (folic acid, folacin, pteroylglutamic acid or PGA) – Discuss the following: 10e TRA 112
1. Introduction
a. Folate functions
b. Folate absorption and activation (Figure 10-10)
2. Folate Recommendations
a. RDA for adults: 400 g/day
b. Dietary Folate Equivalents (DFE)
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c. There are higher recommendations for pregnant women
3. Folate and Neural Tube Defects 13e TRA 16
a. Spina bifida and anencephaly
b. Women of childbearing age should eat folate-rich foods and folate-fortified foods and take folate
supplements containing 0.4 mg (400 micrograms) of folate daily to ensure proper development of
the neural tube
c. Pregnant women should take folate supplements
4. Folate and Heart Disease
a. High levels of homocysteine and low levels of folate increase risk of heart disease
b. Folate breaks down homocysteine, but this does not seem to reduce heart attack, stroke, or CVD
mortality risks
5. Folate and Cancer – Folate may help to prevent cancer, but may also promote cancer growth once
cancer has developed
6. Folate Deficiency 13e TRA 13; 10e TRA 114
1. Macrocytic anemia, also called megaloblastic anemia
2. Smooth, red tongue
3. Mental confusion, weakness, fatigue, irritability, and headaches
4. Shortness of breath
5. Elevated homocysteine levels
b. Most vulnerable of all the vitamins to interactions with medications
1. Anticancer drugs
2. Antacids and aspirin
3. Oral contraceptives
7. Folate Toxicity
a. Masks vitamin B12 deficiency symptoms
b. UL for adults: 1000 g/day
8. Folate Food Sources (Figure 10-13) 10e TRA 113
a. Fortified grains
b. Leafy green vegetables
c. Legumes and seeds
d. Liver
e. Easily destroyed by heat and oxygen
I. Vitamin B12 (cobalamin) – Discuss the following:
1. Introduction
a. Vitamin B12 functions
b. Binds with intrinsic factor in the small intestine for absorption
2. Vitamin B12 Recommendations – RDA for adults: 2.4 g/day
3. Vitamin B12 Deficiency and Toxicity
a. Deficiency symptoms 13e TRA 13; 10e TRA 114
1. Anemia – large cell type (Figure 10-12)
2. Fatigue and degeneration of peripheral nerves progressing to paralysis
3. Sore tongue, loss of appetite, and constipation
b. Atrophic gastritis in older adults destroys stomach cells, which diminishes intrinsic factor and
hydrochloric acid production
c. Deficiency disease is called pernicious anemia
d. No known toxicities
4. Vitamin B12 Food Sources
a. Meat, fish, poultry, and shellfish
b. Milk, cheese, and eggs
c. Fortified cereals
d. Easily destroyed by microwave cooking
J. Choline
1. Choline functions
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2. Choline Recommendations
a. AI for men: 550 mg/day
b. AI for women: 425 mg/day
3. Choline Deficiency and Toxicity
a. Deficiencies are rare
b. Deficiency symptom is liver damage
c. Toxicity symptoms: body odor, sweating, salivation, reduced growth rate, low BP, liver damage
d. UL for adults: 3500 mg/day
4. Choline Food Sources – Milk, liver, eggs, and peanuts
K. Nonvitamins
1. Inositol
2. Carnitine
3. Other nonvitamins
L. Interactions among the B Vitamins
1. B Vitamin Roles 10e TRA 115
a. Coenzymes involved directly or indirectly with energy metabolism (Figure 10-14)
b. Facilitate energy-releasing reactions
c. Build new cells to deliver oxygen and nutrients for energy reactions
2. B Vitamin Deficiencies
a. Deficiencies rarely occur singly except for beriberi and pellagra
b. Can be primary or secondary causes
c. Glossitis and cheilosis are two symptoms common to B vitamin deficiencies (Figure 10-15)
d. Symptoms that individuals experience are not necessarily related to a vitamin deficiency
3. B Vitamin Toxicities – Can occur with supplements
4. B Vitamin Food Sources
a. Grains group provides thiamin, riboflavin, niacin, and folate
b. Fruits and vegetables provide folate
c. Meat group provides thiamin, niacin, vitamin B6, and vitamin B12
d. Milk group provides riboflavin and vitamin B12
III. Vitamin C (also called ascorbic acid; antiscorbutic factor is the original name for vitamin C)
A. Vitamin C Roles
1. As an Antioxidant (Figure 10-16)
a. Defends against free radicals
b. Protects tissues from oxidative stress
2. As a Cofactor in Collagen Formation Website HN 10-3
a. Collagen is used for bones and teeth, scar tissue, and artery walls
b. Works with iron to form hydroxiproline, which is needed in collagen formation
3. As a Cofactor in Other Reactions
a. Hydroxylation of carnitine
b. Converts tryptophan and tyrosine to neurotransmitters
c. Makes hormones
4. In Stress – Vitamin C needs increase during body stress
5. In the Prevention and Treatment of the Common Cold
a. Some relief of symptoms
b. Vitamin C deactivates histamine like an antihistamine
6. In Disease Prevention – Role in disease prevention is still being researched
B. Vitamin C Recommendations (Figure 10-17) 10e TRA 116
1. RDA for men: 90 mg/day
2. RDA for women: 75 mg/day
3. Smokers: +35 mg/day
C. Vitamin C Deficiency
1. Deficiency disease is called scurvy
2. Deficiency symptoms
a. Anemia – small cell type
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b. Atherosclerotic plaques and pinpoint hemorrhages
c. Bone fragility and joint pain
d. Poor wound healing and frequent infections
e. Bleeding gums and loosened teeth (Figure 10-18)
f. Muscle degeneration and pain, hysteria, and depression
g. Rough skin and blotchy bruises
D. Vitamin C Toxicity
1. Toxicity symptoms
a. Nausea, abdominal cramps, diarrhea, headache, fatigue, and insomnia
b. Hot flashes and rashes
c. Interference with medical tests, creating a false positive or a false negative
d. Aggravation of gout symptoms, urinary tract infections, and kidney stones
2. UL for adults: 2000 mg/day
E. Vitamin C Food Sources (Figure 10-19) 10e TRA 117
1. Citrus fruits, cantaloupe, strawberries, papayas, and mangoes
2. Cabbage-type vegetables, dark green vegetables like green peppers and broccoli, lettuce, tomatoes, and
potatoes
3. Easily destroyed by heat and oxygen
IV. Highlight: Vitamin and Mineral Supplements
A. Arguments for Supplements
1. Correct Overt Deficiencies
2. Support Increased Nutrient Needs
3. Improve Nutrition Status
4. Improve the Body’s Defenses
5. Reduce Disease Risks
6. Who Needs Supplements?
a. People with nutritional deficiencies
b. People with low energy intake – less than 1600 kcalories per day
c. Vegetarians and those with atrophic gastritis need vitamin B12
d. People with lactose intolerance, milk allergies, or inadequate intake of dairy foods need calcium
e. People in certain stages of the life cycle
1. Infants need vitamin D, iron, and fluoride
2. Women of childbearing age and pregnant women need folate and iron
3. Elderly need vitamins B12 and D
f. Those with limited sun exposure and poor milk intake need vitamin D
g. People with diseases, infections, or injuries, and those who have had surgery that affects nutrient
digestion, absorption, or metabolism
h. People taking medications that interfere with the body’s use of specific nutrients
B. Arguments against Supplements
1. Who Should Not Take Supplements?
a. Iron – men and postmenopausal women
b. Beta-carotene – smokers
c. Vitamin A – postmenopausal women
d. Vitamin E – surgery patients
2. Toxicity
3. Life-Threatening Misinformation
4. Unknown Needs
5. False Sense of Security
6. Other Invalid Reasons:
a. Belief that food supply and soil contain inadequate nutrients
b. Belief that supplements provide energy
c. Belief that supplements enhance athletic performance or lean body mass without physical work or
faster than work alone
d. Belief that supplements will help a person cope with stress
e. Belief that supplements can prevent, treat, or cure conditions
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7.Bioavailability and Antagonistic Actions
a. Micronutrients from supplements compete for absorption – e.g. zinc, iron, calcium, magnesium
b. Some can interfere with each other’s metabolism – e.g. beta-carotene, vitamin E
C. Selection of Supplements – Need to consider: IM WS 10-3, CA 10-8, 10-9
1. Form
2. Contents
3. Misleading Claims
4. Cost
D. Regulation of Supplements
1. Nutritional labeling for supplements is required (Figure H10-1)
2. Labels may make nutrient claims according to specified criteria
3. Labels may claim that lack of a nutrient can cause a deficiency disease and include the prevalence of
that disease
4. Labels may make health claims that are supported by significant scientific agreement
5. Labels may claim to diagnose, treat, cure, or relieve common complaints but not make claims about
specific diseases
6. Labels may make structure-function claims if accompanied by Food And Drug Administration (FDA)
disclaimer
a. Role a nutrient plays in the body
b. How the nutrient performs its function
c. How consuming the nutrient is associated with general well-being
Case Studies5
Case Study 10-1: Fatigue with a Vitamin-Poor Diet
Samuel is a 63-year-old single man who works full time in a food processing plant. He has a history of esophageal
cancer which was treated successfully with anti-cancer drugs and surgery four years ago. His weight had been stable
at 135 pounds until the past 6 months, in which he has experienced an involuntary weight loss of 10 pounds. He is
67 inches tall and his current BMI is 19.5. He complains of a poor appetite and being overly weak and tired. His
usual diet is fairly consistent. He states he rarely eats breakfast because he starts work at 6 a.m. He eats two deli
meat sandwiches, “usually pastrami or salami,” and a soda at 10 a.m. and may eat a candy bar in the afternoon when
he gets off work. He often prepares frozen dinners or pizza at home in the evening and routinely drinks “about 2 or 3
beers” before going to bed. Occasionally he will cook a roast and mashed potatoes. He occasionally will have milk
with cereal but rarely eats vegetables or fruit. He would like to know which vitamin supplement will give him
energy.
1. From what you have learned about the functions of vitamins, how would you answer Samuel’s question?
2. What are some indications that Samuel’s diet could be low in thiamin?
3. Using information from Figure 10-4, what are one or two good sources of thiamin from each food group that
would be fairly easy for Samuel to add to his diet?
4. What other vitamins would you suspect might be deficient in Samuel’s diet? Why?
5. Besides his diet, how might Samuel’s medical history have increased his risk for folate deficiency?
6. Based on his medical history and information in this chapter, how would you advise Samuel regarding his
complaints of fatigue and weight loss?
7. Would you recommend a daily multivitamin supplement for Samuel based on the history he has provided? Why
or why not?
Answer Key
1. Vitamin supplements do not provide as many benefits as vitamin-rich foods. Vitamins do not provide energy
but assist the enzymes that release energy from carbohydrates, fats, and proteins in foods.
2. His calorie intake is low; he derives much of his energy needs from empty-calorie foods and beverages. He
drinks an excessive amount of alcohol.
5 Contributed by Barbara Quinn.
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3. Answers will vary and may include fortified corn flakes, flour tortilla, baked potato with skin, tomato juice,
milk, yogurt, pinto beans, peanut butter, pork chops, soy milk, watermelon, and/or oranges.
4. Answers may include: Riboflavin due to limited milk and vegetable intake. Vitamin C due to limited fruit and
vegetable intake; folate due to limited fruits and vegetables and excess alcohol.
5. Samuel was treated with anti-cancer drugs, which interfere with folate metabolism. In addition, his limited
intake of fruits and vegetables and excess alcohol intake increase his risk for folate deficiency.
6. Answers will vary and may include further assessment to determine whether the causes of his symptoms are
nutritional or non-nutritional. Because of his history of cancer, it would be prudent for Samuel to see his
physician for further evaluation of his physical symptoms.
7. Yes; he has a limited diet, routinely low in B vitamins and vitamin C, with increased needs due to his chronic
alcohol use. All these vitamins would be provided in reasonable amounts in a daily multivitamin with little risk
for toxicity.
Case Study 10-2: Folate and Vitamin C for Breakfast

Lydia S. is a 42-year-old British woman who recently moved to the United States. She smokes a half pack of
cigarettes a day. She is 64 inches tall, weighs 185 pounds, and has a family history of heart disease. Her diet is high
in protein, mostly from beef and chicken. She dislikes most vegetables except corn and potatoes. She eats fruit only
occasionally and often skips breakfast. After taking a nutrition class at a local community college, Lydia is
concerned that her diet may be deficient in folate and vitamin C. When she looks at the Nutrition Facts for some
foods in her pantry, this is what she finds:
Instant Breakfast Essentials powder, 1 packet: 50% vitamin C, 25% folate
Ovaltine drink mix, 2 T: 10% vitamin C, 0% folate
Raisin Bran cereal, 1 cup: 0% vitamin C, 25% folate
Toasted oats cereal, 1 cup: 10% vitamin C, 50% folate
1. Lydia learned in class that 400 micrograms provides 100% of the Daily Value for folate. Show how she can
calculate the amount of folate in each of these foods. Then, show how Lydia can use the “How To” feature on
page 312 to calculate the dietary folate equivalents (DFE) for each of these fortified foods.
2. Lydia also learned that 60 milligrams provides 100% of the Daily Value for vitamin C. Show how she can
calculate the amount of vitamin C in each of these foods.
3. Based on her current diet, which food group is most likely the primary source of folate in Lydia’s diet? What
explains the high amount of folate in these foods?
4. Considering her current diet and lifestyle habits, why might Lydia need extra vitamin C in her diet?
5. Even if she were to achieve 100% of the Daily Value for vitamin C from the fortified foods in her pantry, what
are some reasons that Lydia should still consider increasing her intake of fresh fruits and vegetables?
6. Based on her family history, why is it important for Lydia to get an adequate amount of folate in her daily diet?
7. Show how Lydia might combine the foods in her pantry with some of the foods listed in Figure 10-12 and
Figure 10-19 to plan one day of meals that meet her requirements for dietary folate equivalents (DFE) and
vitamin C.
Answer Key
1. Instant Breakfast: 400 micrograms × 0.25 = 100 micrograms folate x 1.7 = 170 micrograms DFE; Ovaltine: 0
micrograms folate; Raisin Bran: 400 micrograms × 0.25 = 100 micrograms folate × 1.7 = 170 micrograms DFE;
toasted oats cereal: 400 micrograms x 0.5 = 200 micrograms folate × 1.7 = 340 micrograms DFE.
2. Instant Breakfast: 60 miligrams × 0.5 = 30 milligrams vitamin C; Ovaltine: 60 milligrams × 0.10 = 6 milligrams
vitamin C; Raisin Bran: 0 milligrams vitamin C; toasted oats cereal: 60 milligrams × 0.10 = 6 milligrams
vitamin C.
3. Fortified grains. Grain products in the U.S. are fortified with folate.
4. Smoking increases the need for vitamin C; Lydia’s diet is low in fruits and vegetables, which are the primary
sources of vitamin C.
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5. Answers will vary and may include: the RDA for vitamin C is now 75 milligrams for women and 90 milligrams
for men (+ 35 mg for smokers) while the Daily Value on the current food label is 60 milligrams; fruits and
vegetables supply an ample supply of vitamin C along with other beneficial nutrients and fiber.
6. Lydia has a family history of heart disease; adequate folate may protect against heart disease.
7. Answers will vary. Food for the day should provide 400 micrograms DFE (food folate + 1.7 × synthetic folate )
and 110 milligrams of vitamin C from various food sources.
Suggested Classroom Activities

The B vitamins’ involvement in metabolism offers an opportunity to review that subject. If you want to incorporate
information on alcohol and nutrition not previously covered, understanding of the B vitamins’ roles in metabolism
of the energy-yielding nutrients makes it possible to appreciate, more deeply than before, the nutritional impact that
alcohol has on the body (see Highlight 7). The information on vitamin C can be used as an opportunity to teach
students about experimental design (introduced in Chapter 1).
Classroom Activity 10-1: Vitamin Discovery Timelines

Key concept: Historical progress of nutrition science Class size: Any
Instructions: Set the stage for the importance of the vitamins by taking the students back historically to the time
before vitamins were discovered. Discuss the events leading up to the discovery of vitamins, including the life-
saving outcomes. (You may wish to present information in Handouts 10-3 and 10-4, available from the website.)
This approach may enhance students’ appreciation for the miraculous functions of these nutrients.
Classroom Activity 10-2: Vitamin Flash Cards

Key concept: Functions of vitamins Class size: Any
Materials needed: 9 index cards for every 2 students
Instructions: Have students make index cards with the name of a vitamin on the front of each card. On the back of
each card have them list one important function of that vitamin. Then have them study these flash cards in pairs until
they can tell from memory the functions of each vitamin in the body.
Classroom Activity 10-3: What Vitamin Am I?

Key concept: Characteristics of vitamins Class size: Any
Materials needed: Index cards/slips of paper with vitamin names (prepared prior to class time), tape
Instructions: Before class, prepare “Post-its,” index cards, or slips of paper by writing one water-soluble vitamin on
each paper or card. (You may also include other terms that appear in the chapter.) Tape an index card on the back of
each student. The goal of the activity is for students to find out what vitamins are written on their backs.
To discover “What Vitamin Am I?” have students circulate throughout the room asking other students questions
about the vitamin or vitamin terms written on their backs. They are permitted to ask each student two “yes or no”
type questions. After asking a student two questions, they approach another student and ask two more. For example,
one question would be “Am I involved in energy metabolism?” After each student has discovered what vitamin is on
her or his card, students can share how they figured it out and what questions they asked during the activity.
Classroom Activity 10-4: A Vitamin Interview6

Instructions: To help students learn all the vitamins, set up “The Body Company.” Have each student “apply” for a
job as a vitamin by describing (in an interview) what that vitamin can do for “The Body Company” and which other
nutrients it works best with.
Classroom Activity 10-5: Vitamin Vocabulary Worksheets7

Instructions: Ask students to write an original sentence using an assigned vitamin term. Then combine all of the
students’ sentences into a worksheet, removing the term used in the sentence, and replacing it with a blank line. At
6 Activity provided by: Marie E. Carter, St. Louis Community College at Florissant Valley
7 Activity provided by: Penny Fredell, Yuba College, Marysville, CA
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the end of the worksheet list all of the terms used alphabetically. The students have the fun of seeing their writing in
print and are much more likely to enjoy the process than they would filling in the blanks of a “canned” worksheet.
Example (answer is “niacin”):
Vitamin Vocabulary Worksheet
1. A deficiency of _________ produces diarrhea, dermatitis, and dementia.
Classroom Activity 10-6: Vitamin Review

Objective: Review Class size: Any
Instructions: Have students keep their books and notes open. Start by asking a student to name one vitamin. Then
tell the next student to add some bit of information about that vitamin, and so on, until you get four items of
information about that vitamin. The next student names another vitamin. Repeat until all of the nutrients covered in
this section have been reviewed.
Classroom Activity 10-7: Putting Nutrient Density into Practice (Meal Comparison)8
Key concept: Identifying food sources of water-soluble vitamins Class size: Any
Instructions: Present the three lunch meal plans below to students and use the discussion questions to prompt them
to evaluate the plans.
Lunch #1 Lunch #2 Lunch #3
Beef and bean burrito, 1 item Hamburger, plain, 1 small Bread, whole-wheat, 2 slices
Mexican rice, white, 1 cup French fries, 1 medium Peanut butter, chunky, 2 Tbsp
Bottled water Diet cola Jam, 1 Tbsp
Yogurt, low-fat, 1 cup
Grapes, 1 cup
Broccoli, raw, 1 cup
Discussion questions:
1. What are the DRIs for a non-pregnant adult female for riboflavin, folate, vitamin B12, and vitamin C? (Hint: Use
the chart inside the front cover of your textbook.)
2. Which meal would be most helpful in meeting the DRIs for riboflavin, folate, vitamin B 12, and vitamin C?
3. Which foods are highest in these nutrients?
4. What changes could be made to the meal plans to improve their nutrient density?
Answer key:
1. Riboflavin: 0.9 milligrams; folate: 320 micrograms; vitamin B12: 2.0 micrograms; vitamin C: 60 milligrams
2. Riboflavin: meal 3, folate: meal 1 or meal 3, vitamin B12: meal 2 or meal 3, vitamin C: meal 3
3. Riboflavin: yogurt; folate: beans in the bean burrito, broccoli; vitamin B 12: hamburger patty, yogurt; vitamin C:
broccoli
4. Answers will vary. Possibilities include: add milk or other dairy products to increase riboflavin and vitamin B12;
add fruits and vegetables to add more folate and vitamin C.
Nutrient composition of meals for instructor reference:
Lunch #1 Menu Item Cal Rb Fo B12 Vit C
Beef and bean burrito, 1 item 332 0.24 123 0.7 1
Mexican rice, white, 1 cup 166 0.14 43 0 0
Bottled water 0 0 0 0 0
Totals 498 0.38 166 0.7 1

Hamburger, plain, 1 small 254 0.24 72 0.86 0
French fries, 1 medium 421 0.09 40 0 4
Diet cola 0 0 0 0 0
Totals 675 0.33 112 0.86 4
8
Contributed by Carrie King
183

Bread, whole-wheat, 2 slices 138 0.12 28 0 0
Peanut butter, chunky, 2 Tbsp 188 0.04 29 0 0
Jam, 1 Tbsp 56 0.02 2 0 2
Yogurt, low-fat, 1 cup 154 0.52 27 1.4 2
Grapes, 1 cup 62 0.05 4 0 4
Broccoli, raw, 1 cup 31 0.11 57 0 81
Totals 629 0.86 147 1.4 89
Key: Cal = kcalories, Rb = riboflavin (milligrams), Fo = folate (micrograms), B 12 = vitamin B12 (micrograms), Vit C
= vitamin C (milligrams)
Classroom Activity 10-8: Demonstration—Vitamin Supplement Dissolvability

Key concept: Choosing a dietary supplement, dissolvability Class size: Any
Materials needed: Plastic cups and coffee stirrers for each student, large bottle of vinegar
Instructions: Instruct students to bring nutrient supplements to the next class. Bring vinegar and clear plastic cups.
The purpose of this activity is to demonstrate disintegration characteristics of vitamin/mineral supplements.
Supplements that do not disintegrate have little chance of entering the bloodstream. To demonstrate how well or
how poorly different vitamin/mineral supplements dissolve in the stomach, conduct an experiment by filling several
clear plastic cups with vinegar (to mimic the pH of the stomach). Place one supplement in each cup and every 5
minutes stir or swirl the contents. Leave supplements in the cups for approximately 15-30 minutes. Observe what
happens. See if there are differences between time-released supplements and others. Discuss the many implications.
This activity can be used as a vehicle for discussing many issues related to supplementation, including appropriate
and inappropriate reasons for taking supplements and guidelines for supplement selection. Worksheet 10-3 can be
used in conjunction with this activity to provide an avenue for evaluating supplements.
Classroom Activity 10-9: Vitamin/Mineral Supplement Evaluation

Key concept: Choosing a dietary supplement Class size: Any
Materials needed: 1 copy of Worksheet 10-3 for each student
Instructions: Distribute Worksheet 10-3 (Vitamin/Mineral Supplement Evaluation Form). Instruct students to select
a vitamin supplement and evaluate the supplement using the form. Issues that will be covered include cost,
completeness, percent of RDA/AI (low amounts or dangerously high amounts), presence of unnecessary nutrients or
ingredients, and advertising terms such as “natural,” “organic,” “chelated,” “no sugar,” or “stress reliever.” Have
students share their evaluations with the class.
How To “Try It” Activities Answer Key

How to Evaluate Foods for Their Nutrient Contributions
The pork chop provides more riboflavin per 1-ounce serving (0.083 mg/oz. for the pork chop vs. 0.073 mg/oz. for
the cheese) and is also more nutrient dense with respect to riboflavin (0.000859 mg/kcal for the pork chop vs.
0.000667 mg/kcal for the cheese).
How to Estimate Niacin Equivalents

16 mg NE
How to Estimate Dietary Folate Equivalents

587.5 µg DFE
Study Card 10 Answer Key

1. c 2. a
3. Thiamin, riboflavin, niacin, biotin, and pantothenic acid are involved in energy metabolism. Vitamin B 6 is
involved in protein metabolism. Folate and vitamin B12 are involved in cell division.
184
4. The body can make niacin from the amino acid tryptophan once protein synthesis needs have been met.
Approximately 60 mg of dietary tryptophan are needed to make 1 mg of niacin. For this reason, recommended
intakes are stated in niacin equivalents (NE). For example, a food containing 1 mg of niacin and 60 mg of
tryptophan provides the equivalent of 2 mg of niacin, or 2 niacin equivalents.
5. Folate occurs in foods mostly in its bound or polyglutamate form. This is digested to monoglutamate, which is
then attached to a methyl group (CH3) and delivered to the liver and other body cells. To activate folate, the
methyl group must be removed by an enzyme that requires the help of vitamin B12. Without that help, folate
becomes trapped inside cells in its methyl form, unavailable to support DNA synthesis and cell growth.
Meanwhile, when folate gives up its methyl group, the vitamin B12 coenzyme becomes activated. The
regeneration of the amino acid methionine and the synthesis of DNA and RNA depend on both folate and
vitamin B12.
6. Large doses of nicotinic acid from supplements or drugs produce a variety of pharmacological effects, most
notably “niacin flush.” Niacin flush occurs when nicotinic acid is taken in doses only three to four times the
RDA. It dilates the capillaries and causes a tingling sensation that can be painful. (Large doses of nicotinic acid
may be prescribed to lower LDL cholesterol, raise HDL cholesterol, and increase adiponectin levels in people at
risk for heart disease.) Vitamin B6 reportedly causes neurological damage in people who take more than 2 g
daily (20 times the current UL of 100 mg per day) for two months or more. Side effects of high-dose vitamin C
supplementation include gastrointestinal distress and diarrhea; the UL was established based on these
symptoms. Large amounts of vitamin C excreted in the urine obscure the results of tests used to detect glucose
or ketones in the diagnosis of diabetes. Those with kidney disease, a tendency toward gout, or a genetic
abnormality that alters vitamin C’s breakdown to its excretion products are prone to forming kidney stones if
they take large doses of vitamin C, and supplements may adversely affect people with iron overload. In large
doses, vitamin C can act as a prooxidant because it enhances iron absorption and releases iron from body stores,
and too much free iron causes the kind of cellular damage typical of free radicals.
7. a 8. c 9. d 10. b 11. c 12. d
13. c 14. a
Critical Thinking Questions9

1. Explain how bioavailability affects the functionality of vitamins within the body. Discuss how food preparation
methods affect vitamin bioavailability.
2. Even though vitamins are not considered to be energy-yielding nutrients they play a required role in
metabolism. How do they accomplish this task? Identify the significant roles of B complex vitamins in
metabolism.
3. Describe a unique source of niacin and a unique function of niacin in the body.
4. Explain the features of folate that are associated with health promotion measures and prevention of disease.
5. Historically, nutritional deficiencies were not often recognized as a cause for disease. Many deficiency
symptoms were attributed incorrectly to infectious disease processes. In view of this historical perspective, how
are the clinical deficiency states of beriberi and pellagra different in terms of their clinical etiology? What
factors contribute to the existence of these specific deficiency states?
6. Discuss the differences among anemias associated with B vitamin deficiency states. Why is it potentially
difficult to diagnose B complex vitamin deficiency states?
Answer Key
1. In order for the body to utilize vitamins, factors favorable to absorption are warranted. Factors such as the
vitamin source (natural or synthetic), food content association, method of preparation, efficiency of digestion,
and baseline nutritional status all interact to affect absorption. Certain conditions related to any of these factors
can lead to decreased absorption. Thus, it is important to consider these factors when consuming vitamin
sources.
9 Contributed by Daryle Wane.
185
There are numerous food preparation methods that can be used to cook foods. For example, dependent on the
food type, they may be boiled, par boiled, blanched, steamed, pureed, baked, roasted, sautéed, fried, broiled
and/or microwaved. The fastest method of food preparation would be most likely to improve bioavailability.
Clinical research has produced varying opinions related to whether microwaving decreases nutrient
composition. As vitamins are heat sensitive, the amount, type, and length of heat exposure does affect
bioavailability. Additionally, methods whereby food products are boiled have been shown to account for
vitamin loss into the surrounding fluid.
2. B complex vitamins function as participants in coenzymes in the metabolic pathway. As such they provide an
essential function in helping the body to derive energy from the breakdown of nutrients from food sources.
Other B vitamins play significant roles in the metabolism of amino acids and formation of red blood cells.
Thiamin: coenzyme TPP (thiamin pyrophosphate) helps to convert pyruvate to acetyl CoA and participation in
nerve function.
Riboflavin: coenzyme flavins FMN (flavin mononucleotide) and FAD (flavin adenine dinucleotide) deliver
hydrogen ions to the electron transport chain.
Niacin: coenzymes NAD (nicotinamide adenine nucleotide) and NADP (nicotinamide adenine nucleotide
phosphate) participate in energy transfer reactions for glucose, lipid, and alcohol pathways. Coenzyme also
delivers hydrogen ions to the electron transport chain.
Pantothenic acid: structural component of coenzyme A, which is found in acetyl CoA.
Biotin: coenzyme plays a critical role in delivery of activated carbon dioxide in maintaining oxaloacetate levels.
Coenzyme also participates in lipid metabolism and gluconeogenesis.
Vitamin B6: coenzyme PLP (pyridoxal phosphate) involved in metabolism of amino acids via transfer reactions,
and synthesis of hemoglobin, nucleic acids, and phospholipids.
Folate: coenzyme THF (tetrahydrofolate) participates in conversion of vitamin B 12, DNA synthesis, and amino
acid regeneration of methionine from homocysteine.
Vitamin B12: Methylcobalamin and deoxyadenosylcobalamin participate in cell synthesis, activation of folic
acid, metabolic breakdown of fatty acids and amino acids, and maintenance of nerve function.
3. A unique source of niacin is its synthesis from the amino acid tryptophan in the liver. It is the only vitamin that
can be produced in the body from dietary protein. A unique function of niacin (when administered in very large
doses) is as a medication used to treat cholesterol as well as certain psychological problems. Niacin has a
pharmacological effect, meaning it can act as a drug at high dosages, and as such its intake from supplements
should be monitored closely.
4. Clinical evidence has established that folic acid deficiencies among pregnant women are associated with neural
tube defects in their infants. Folic acid is also needed for the breakdown of homocysteine, an amino acid that is
correlated with the presence of heart disease. Folic acid also has a complex relationship with cancer. Thus, the
presence/absence of folic acid may be used as a biochemical marker to evaluate malignancies. Folate
deficiencies are also associated with anemia, specifically megaloblastic. Folic acid deficiency can also affect
activation of vitamin B12, leading to additional megaloblastic anemia presentations. Additionally, folic acid is
perhaps the most sensitive of B complex vitamins in that it is affected by food and drug interactions. Thus, it
has a very low bioavailability when compared with other vitamins. This can lead to poor utilization based on
intake/interaction factors.
5. Both beriberi and pellagra are associated with specific B vitamins, thiamin and niacin, respectfully, in terms of
single-nutrient dietary deficiencies. They have occurred over large populations as a result of inadequate dietary
intake, in contrast to other B complex vitamin deficiency states, which result from individual genetic pathways
and/or individual absorption factors. The identification of beriberi being due to a nutritional deficiency in 1910
as a result of association with “polished rice” was a significant medical discovery (Arnold, 2010). The
establishment of pellagra as being due to a vitamin deficiency rather than an infectious disease process occurred
in the 1900s in the southern portion of the United States (Rajakumar, 2000). These observations alerted us to the
importance of nutrition in the practice of clinical medicine.
186
Although thiamin is found in various food products, it is most easily obtained in whole grain food sources.
Historically, processing of grain foods led to a decrease in thiamin levels, which were then associated with
evidence of clinical disease. To prevent this from occurring, foods were fortified and/or enriched as part of the
processing method to ensure thiamin content. Pellagra results from a dietary deficiency of niacin. Southern diets
in poor rural communities in the 1900s revolved around a mundane, consistent cuisine known as the “3 M diet”
that included meat (fatback), cornmeal, and molasses (Rajakumar, 2000). Corn as a staple part of the diet was
also associated with the presentation of the pellagra epidemic. The method whereby corn was processed led to
the inability of niacin to be utilized, as it affected nutrient binding (Rajakumar, 2000). Changes in diet patterns
along with fortification of food sources led to eradication of both disease states.
Arnold, D. (2010). British India and the “Beriberi Problem.” Medical History, 54, 295-314.
Rajakumar, K. (2000). Pellagra in the United States: A historical perspective. Southern Medical Journal, 93(9),
272-277.
6. A clinical deficiency in vitamin B6 can result in the development of a microcytic anemia. Diagnostic labs will
reveal a decrease in red blood cells, hemoglobin, and hematocrit. Neurological manifestations also can occur
(confusion and convulsions). Integument changes such as scaly dermatitis can present along with depression.
A clinical deficiency in folic acid can result in the development of a macrocytic anemia (specifically,
megaloblastic anemia). Diagnostic labs will also reveal a decrease in red blood cells, hemoglobin, and
hematocrit. Neurological manifestations may also present such as confusion, fatigue and weakness, irritability,
and headaches. The tongue may appear smooth and red. Increased homocysteine levels may be seen.
A clinical deficiency of vitamin B12 can result in the development of pernicious anemia, which is a macrocytic
anemia. Symptoms consistent with this type of anemia manifest as fatigue, loss of peripheral nerve function,
sore tongue, decreased appetite, and constipation. Certain clinical conditions can lead to development of this
specific vitamin deficiency, such as abdominal surgical interventions and/or the development of atrophic
gastritis in older patients.
Many of the signs/symptoms of B complex vitamin deficiencies are similar. Many of these deficiencies cause
skin reactions and affect the presentation of the tongue in similar ways. Fatigue as a presenting symptom is also
a shared characteristic. Therefore, additional follow-up with a healthcare provider is recommended inclusive of
blood work to identify specific B vitamin deficiencies. Diagnostic lab tests identifying cell morphology are
required along with individual serum level testing to be able to accurately diagnose the type of anemia that is
present. If the anemia results from a B vitamin deficiency, then the typical treatment of iron replacement
therapy will not adequately solve the problem. Additionally, further deterioration of neurological functioning
can occur, and that may lead to poorer health outcomes.
IM Worksheet Answer Key

Worksheet 10-1 – Answers will vary.
Worksheet 10-2: Bioavailability Concept

Situations ↓ Bioavailability Minimal effect on ↑ Bioavailability
bioavailability
Par boiling   
Microwaving   
Processed foods   
Fortified foods   
Medical condition of individual   
Amount of food eaten   
Quality of food eaten   
Nutritional status of individual   
Food composition of a meal   
Worksheets 10-3 and 10-5 – Answers will vary.
187
Worksheet 10-4: Water-Soluble Vitamin Review (Internet Exercise)
1. b 2. b 3. a 4. a and b 5. b
6. a. Helps with fat synthesis, b. Decreases homocysteine levels, c. Increased incidence of kidney stones can occur
with overconsumption, d. Overconsumption can cause irritability, e. Cracks around the mouth can occur in
deficiency states
Worksheet 10-6: Chapter 10 Crossword Puzzle

1. Water 5. A: foods; D: folate 8. animal
2. atrophic gastritis 6. vitamins 9. vitamin C
3. riboflavin 7. niacin 10. Niacin
4. A: tuberculosis; D: thiamin
188
Worksheet 10-1: Vitamin History in Clinical Research

1. Perform a web-based search in Pub Med or Science Direct for the following: thiamin vitamin history, niacin
vitamin history, and ascorbic acid vitamin history.
2. How many articles did you find on each vitamin?
3. Were you able to obtain any of the full articles or just the abstracts as a “free” source?
4. Now perform the same search using a non-scientific search engine such as Google or Ask.
5. How many “hits” did you find, and what types of information did you obtain?
Consider the following questions using a round table approach:
• In terms of scientific evidence do we have a long history of information with respect to thiamin, niacin, or
ascorbic acid?
• How have the discoveries of these vitamins led to influences in public health practices throughout the world?
• How has the discovery of vitamins led to an increase in awareness of the need for clinical research?
• Identify how each vitamin was discovered in terms of clinical research.
• Would the researcher in each case be allowed to perform the same study today? Why or Why not?
189
Worksheet 10-2: Bioavailability Concept
For the following situations, indicate whether or not the bioavailability of a food’s vitamin
content would be affected, negatively and/or positively. (Choose all that apply.)
Situations ↓ Bioavailability Minimal effect on ↑ Bioavailability

bioavailability
Par boiling   
Microwaving   
Processed foods   
Fortified foods   
Medical condition of   
individual
Amount of food eaten   
Quality of food eaten   
Nutritional status of   
individual
Food composition of a meal   
190
Worksheet 10-3: Vitamins in Your Diet
A diet that offers a variety of foods from each group, prepared with reasonable care, serves up ample
vitamins. The grains group delivers thiamin, riboflavin, niacin, and folate. The fruit and vegetable groups
excel in folate, vitamin C, vitamin A, and vitamin K. The protein foods group serves thiamin, niacin,
vitamin B6, and vitamin B12. The dairy group stands out for riboflavin, vitamin B12, vitamin A, and
vitamin D. Even the oils group with its vegetable oils provides vitamin E. Determine whether these food
choices are typical of your diet.
Food choices Frequency per week

Citrus fruits
Dark green, leafy vegetables
Deep yellow or orange fruits or vegetables
Legumes
Milk and milk products
Vegetable oils
Whole- or enriched-grain products
1. Do you eat dark green, leafy or deep yellow vegetables daily?
2. Do you drink vitamin A- and D-fortified milk regularly?
3. Do you use vegetable oils when you cook?
4. Do you choose whole or enriched grains, citrus fruits, and legumes often?
191
Worksheet 10-4: Water-Soluble Vitamin Review (Internet Exercise)

Go to this website to answer questions 1-6: http://www.ext.colostate.edu/PUBS/FOODNUT/09312.html.
1. Which of the B vitamins is most sensitive to light?

a. Folic acid
b. Riboflavin
c. Pantothenic acid
d. Biotin
2. The ingestion of water-soluble vitamins does not cause any side effects or adverse reactions due to
their solubility.
a. True
b. False
3. The stability of some water-soluble vitamins is affected by alkaline solutions.

a. True
b. False
4. Which water-soluble vitamin helps participate in protein metabolism? Select ALL that apply.
a. Pyridoxine
b. Folacin
c. Biotin
5. Pernicious anemia occurs as a result of thiamin deficiency.

a. True
b. False
6. Match the vitamin with its corresponding pertinent information.

a. Biotin
b. Folic acid
c. Ascorbic acid
d. Niacin
e. Riboflavin
_____ Cracks around the mouth can occur in deficiency states

_____ Decreases homocysteine levels
_____ Helps with fat synthesis
_____ Overconsumption can cause irritability
_____ Increased incidence of kidney stones can occur with overconsumption
192
Worksheet 10-5: Vitamin/Mineral Supplement Evaluation
Select a supplement to evaluate and respond to the following questions about it.
1. What is the name of the supplement?
2. What is the cost per pill?
3. Is the supplement complete (does it contain all vitamins and minerals with established DRI)? If no, what is
missing?
4. Are most vitamins and minerals present in amounts at or near 100% of the adult DRI? Exceptions include
biotin, calcium, magnesium, and phosphorus, which are rarely found in amounts near 100% of the DRI. List any
vitamins or minerals that are present in low amounts or dangerously high amounts.
5. Does the supplement contain unnecessary nutrients or nonnutrients? If yes, list them.
6. Is there “hype” on the label? Does the label use the terms “natural,” “organic,” “chelated,” “no sugar,” “stress-
reliever,” “immune formula,” etc.? List any terms used.
193
Worksheet 10-6: Chapter 10 Crossword Puzzle

1
2 3
5 6
10
Across: Down:
2. Vitamin B12 deficiency is common in elderly adults 1. _____-soluble vitamins are found in the watery
due to _____. compartments of foods.
4. Drugs that treat _____ can cause a deficiency of 3. Milk and milk products are a key source of the
vitamin B6. vitamin _____.
5. Vitamins are best absorbed when consumed from 4. Chronic alcoholics are often deficient in the vitamin
_____. _____.
7. Pellagra is caused by a deficiency of _____. 5. For prevention of neural tube defects adequate
9. Diarrhea and gastrointestinal distress can be side intake of _____ in early pregnancy is essential.
effects of excessive _____ intake. 6. Nutrients that facilitate the release of energy from
10. _____ can be prescribed to therapeutically lower foods but don’t provide energy
cholesterol levels. 8. Vitamin B12 is found almost exclusively in _____-
based foods.
Understanding Nutrition Whitney 13th Edition Solutions Manual
194
Handout 10-1: RDA/AI and UL for Vitamins Compared
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Chapter 10 – The Water-Soluble Vitamins: B Vitamins and Vitamin C

Assignments and Other Instructional Materials

1 Worksheets 10-1, 10-2, and 10-4 contributed by Daryle Wane.

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I. The Vitamins—An Overview – Explain and define the following:

4 Contributed by Melissa Langone.

5 Contributed by Barbara Quinn.

Case Study 10-2: Folate and Vitamin C for Breakfast

Suggested Classroom Activities

Classroom Activity 10-1: Vitamin Discovery Timelines

Classroom Activity 10-2: Vitamin Flash Cards

Classroom Activity 10-3: What Vitamin Am I?

Classroom Activity 10-4: A Vitamin Interview6

Classroom Activity 10-5: Vitamin Vocabulary Worksheets7

Classroom Activity 10-6: Vitamin Review

Lunch #2 Menu Item Cal Rb Fo B12 Vit C

Lunch #3 Menu Item Cal Rb Fo B12 Vit C

Classroom Activity 10-8: Demonstration—Vitamin Supplement Dissolvability

Classroom Activity 10-9: Vitamin/Mineral Supplement Evaluation

How To “Try It” Activities Answer Key

How to Estimate Niacin Equivalents

How to Estimate Dietary Folate Equivalents

Study Card 10 Answer Key

Critical Thinking Questions9

9 Contributed by Daryle Wane.

IM Worksheet Answer Key

Worksheet 10-2: Bioavailability Concept

Worksheets 10-3 and 10-5 – Answers will vary.

Worksheet 10-6: Chapter 10 Crossword Puzzle

Worksheet 10-1: Vitamin History in Clinical Research

2. How many articles did you find on each vitamin?

Consider the following questions using a round table approach:

Worksheet 10-2: Bioavailability Concept

Situations ↓ Bioavailability Minimal effect on ↑ Bioavailability

Quality of food eaten   

Worksheet 10-3: Vitamins in Your Diet

Food choices Frequency per week

Dark green, leafy vegetables

Deep yellow or orange fruits or vegetables

Milk and milk products

Whole- or enriched-grain products

1. Do you eat dark green, leafy or deep yellow vegetables daily?

2. Do you drink vitamin A- and D-fortified milk regularly?

3. Do you use vegetable oils when you cook?

Worksheet 10-4: Water-Soluble Vitamin Review (Internet Exercise)

1. Which of the B vitamins is most sensitive to light?

3. The stability of some water-soluble vitamins is affected by alkaline solutions.

5. Pernicious anemia occurs as a result of thiamin deficiency.

6. Match the vitamin with its corresponding pertinent information.

_____ Cracks around the mouth can occur in deficiency states

Worksheet 10-5: Vitamin/Mineral Supplement Evaluation

1. What is the name of the supplement?

2. What is the cost per pill?

Worksheet 10-6: Chapter 10 Crossword Puzzle

Handout 10-1: RDA/AI and UL for Vitamins Compared

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