VITAMINS


 Are organic (carbon- containing) compounds that are
essential in small amounts for body process.
 Vita in Latin means Life.
 Vitamins themselves do not provide energy, they enable
the body to use the energy provided by fats,
carbohydrates and proteins.
 Dietary requirements of
Vitamins
Category Age( years)

Biotin (mg) Pantothenic acid
Infants 0-0.5 10 mg 2 mg
Children and 0.5- 1.0 15 mg 3 mg
adolescence 4-6 25 mg 3 mg
7-10 30 mg 3-4 mg
11+ 30-100 mg 4-5 mg
4-7 mg
Adults 30-100mg 4-7 mg
 Vitamins Deficiencies

A.Cystic Fibrosis
B.Celiac Disease
C.Crohn’s Disease
 Cystic Fibrosis

 a hereditary disorder affecting the exocrine glands.

 It causes the production of abnormally thick mucus,

leading to the blockage of the pancreatic ducts, intestines,
and bronchi and often resulting in respiratory infection.
 Celiac Disease


 is a serious autoimmune disease that occurs in
genetically predisposed people where the ingestion of
gluten leads to damage in the small intestine. ...
 When people with celiac disease eat gluten (a protein
found in wheat, rye and barley), their body mounts an
immune response that attacks the small intestine.
 Crohn’s Disease


 is an inflammatory bowel disease (IBD).
 It causes inflammation of your digestive tract, which can
lead to abdominal pain, severe diarrhea, fatigue, weight
loss and malnutrition.
 Inflammation caused by Crohn's disease can involve
different areas of the digestive tract in different people.
TERMS
AVITAMINOSIS = means without
vitamins or lack of specific vitamins.
HYPERVITAMINOSIS= is the excess

of one or more vitamins.
VITAMIN SUPPLEMENTS = taken in
addition to those received in the diet.
MEGADOSE = extraordinary large
amount
 2 Classification of
Vitamins
A. )FAT -SOLUBLE

B.) WATER- SOLUBLE
VITAMIN A VITAMIN B COMPLEX INCLUDES:
VITAMIN D Thiamine (B1) Bioten
VITAMIN K Riboflavin (B2) Pantothenic Acid
VITAMIN E Niacin
Vitamin B 6
Vitamin B12( cobalamin)
Folate
FAT-SOLUBLE VITAMINS


VITAMIN A
VITAMIN D
VITAMIN K
VITAMIN E
 HOW FAT-SOLUBLE VITAMINS
ARE ABSORBED?

Fat-soluble vitamins follow the same
absorption mechanism as fat. For fat-
soluble vitamins to be absorbed, they
must be emulsified and incorporated into
mixed micelles containing cholesterol,
phospholipids, and fatty acids. This
requires bile from the liver and
gallbladder as well as pancreatic enzymes.
What is the role of fat-soluble vitamins
in our body functions?

Fat-soluble vitamins: A, D, E, and K —
are stored in the body for long periods of
time, and pose a greater risk for toxicity
than water-soluble vitamins. ... Beta
carotene is an important antioxidant that
the body converts to Vitamin A,and it is
found in a variety of fruits and
vegetables.
What are fat-soluble vitamins?

Fat-soluble vitamins provide the most
benefit when consumed alongside foods
that contain fat. Fat-soluble vitamins will
not dissolve in water. Instead, fat-soluble
vitamins absorb best when taken with
higher-fat foods. Once absorbed into the
body, fat-soluble vitamins are stored in
fatty tissues and livers.
 What are examples of fat
–soluble vitamins?
Small amounts of vitamin A,
vitamin D, vitamin E and vitamin K
are needed to maintain good
health. Fat-soluble vitamins will
not be lost when the foods that
contain them are cooked.
 Vitamin A
Fat-soluble vitamins
 Vitamin A
• Consists of two basic dietary forms
1. Preformed vitamin A also called Retinol – which is the
active form of vitamin A. found in fat- containing animal
foods.
2. Provitamin A also called Carotenoids - the active form
of vitamin A which are found in plants. Is also the part of
the family that function as an antioxidants. Found in
dark green leafy vegetables.
ANTIOXIDANTS= A substance preventing damage from
oxygen.
VITAMIN A FUNCTIONS

• Maintenance of vision in dim light

• Maintenance of mucous membranes and healthy skin
• Growth and development of bones
• Reproduction
• Helthy Immune system
 RECOMMENDED INTAKE
 The intake recommendations for vitamin A are
based on the amount needed to ensure adequate
stores (four months) of retinol in the body to
support normal reproductive function, immune
function, gene expression, and vision.
 A well balance diet is the preferred way to obtain
the required amount of vit A. also listed as
Retinol equivalent. ( it is the equivalentof 3.33
international units (IU)of vit A)
 RECOMMENDED INTAKE OF VIT. A
LIFE STAGE AGE Males: Females:
mcg/day (IU/day) mcg/day (IU/day)
Infants (AI) 0–6 months 400 (1,333 IU) 400 (1,333 IU)

Infants (AI) 7–12 months 500 (1,667 IU) 500 (1,667 IU)

Children 1–3 years 300 (1,000 IU) 300 (1,000 IU)

Children 4–8 years 400 (1,333 IU) 400 (1,333 IU)

Children 9–13 years 600 (2,000 IU) 600 (2,000 IU)

Adolescents 14–18 years 900 (3,000 IU) 700 (2,333 IU)

Adults 19 years and older 900 (3,000 IU) 700 (2,333 IU)

Pregnancy 18 years and younger - 750 (2,500 IU)

Pregnancy 19 years and older - 770 (2,567 IU)

Breast-feeding 18 years and younger - 1,200 (4,000 IU)

Breast-feeding 19 years and older - 1,300 (4,333 IU)

 FOOD SOURCES
Many breakfast cereals, juices, dairy products, and other foods
are fortified with retinol (preformed vitamin A) Many fruits and
vegetables and some supplements contain beta-carotene,
lycopene, lutein, or zeaxanthin.
• Dark Leafy green
• Deep yellow or orange fruits
• Fortified margarine
• Red bell pepper
• Cantaloupe, mango
• Beef liver
• Fish oils
• Liver oil
• Whole Milk
• Butter
• Cream
 DEFICIENCES/TOXICITY

XEROPHTHALMIA
-Xerophthalmia referred to as “Dry eye” is a progressive eye
disease caused by vitamin A deficiency. Lack of vitamin A can
dry out your tear ducts and eyes.
 DEFICIENCES/TOXICITY

KERATOMALACIA
-Keratomalacia is an eye condition in which the
cornea, the clear front part of the eye, gets cloudy and
softens. usually affecting both eyes (bilateral), that results
from severe deficiency of vitamin A.
 DEFICIENCES/TOXICITY
HYPERVITAMINOSIS
The use of vitamin supplements should be discouraged
because an excess of Vit. A can have a serious consequences.
Sign of Hypervitaminoses :
1. Birth defects
2. Hair loss
3. Dry skin
4. Headaches
5. Nausea
6. Dryness of mucous membranes
7. Liver damage
8. Bone and joint pain
VITAMIN D
WHAT IS VITAMIN D
Vitamin D is a group of fat-soluble secosteroids
responsible for increasing intestinal absorption of
calcium, magnesium, and phosphate, and multiple other
biological effects. In humans, the most important
compounds in this group are vitamin D₃ and vitamin D₂.

. Vitamins are nutrients that cannot be created by the

body and therefore must be taken in through our diet.
FUNCTIONS OF VIT D/ RULE IN THE BODY
Maintain the health of bones and teeth
Support the health of the immune system, brain,
and nervous system.
Regulate insulin levels and aid diabetes
management.
Support lung function and cardiovascular health.
Influence the expression of genes involved in
cancer development
 RECOMMENDED INTAKE
o How much vitamin D you need depends on many factors.
These include age, race, latitude, season, sun exposure,
clothing and more.
 However, some studies have shown that the daily intake
needs to be higher than that if you aren't being exposed to
sun.
 Depending on who you ask, blood levels above 20 mg/ml
or 30 mg/ml are considered as "sufficient." One study of
healthy adults showed that a daily intake of 1120–1680 IU
was needed to maintain sufficient blood levels
 In the same study, individuals who were vitamin D
deficient needed 5000 IU to reach blood levels above 30
mg/ml.
RECOMMENDED INTAKE
Overweight or obese individuals may also
need higher amounts of vitamin D
All things considered, a daily vitamin D
intake of 1000–4000 IU, or 25–100
micrograms,should be enough to ensure
optimal blood levels in most people.
4000 IU is the safe upper limit according to
the Institute of Medicine (IOM). Make sure
not to take more than that without consulting
with a health professional.
SOURCES OF VIT D
You can get vitamin D from:
 Sun exposure.
 Foods that contain vitamin D.
 Supplements.

Foods that provide vitamin D include:

 Fatty fish, like tuna, mackerel, and salmon
 Foods fortified with vitamin D, like some dairy products, orange
juice, soy milk, and cereals
 Beef liver
 Cheese
 Egg yolks
SOURCE IN FRUITS
Food Serving Vitamin D (IU)
Chanterelle mushrooms,
1 cup 114
raw

Orange juice, fortified with

1 cup 100*
vitamin D

Soy yogurt, fortified with

150 grams 80*
vitamin D

Ready-to-eat cereal,
¾ – 1 cup 40*
fortified with vitamin D
 DEFICIENCIES/TOXICITY
 Vitamin D intoxication is measured as an elevated 25(OH)
D level, and toxicity is determined by the dosage ingested.
 Severe intoxication may lead to toxicity.
 Toxicity also relates to poisoning.
 Vitamin D toxicity causes hypercalcemia and potential
acute kidney injury.
 Key diagnostic findings in vitamin D intoxication include
elevated 25(OH)D and calcium levels.
 Hypercalcemia at levels above 14 mg/dL causes adverse
reactions, including fatalities from calcium's effects on
cardiac, central nervous system, and kidney function.
RICKETS
What is rickets?
Rickets is a rare disorder that affects the bones, causing
them to soften and break easily. It is most common in
children.
What are the symptoms of rickets?
 Rickets has several main symptoms, including:
 delayed growth
muscle weakness
 pain in the bones of the spine,pelvis, and legs
 bowed (curved) or misshapen legs.
OSTEOMALACIA
 refers to a marked softening of your bones,
most often caused by severe vitamin D
deficiency.
 The softened bones of children and young
adults with osteomalacia can lead to
bowing during growth, especially in
weight-bearing bones of the legs.
 Osteomalacia in older adults can lead to
fractures.
OSTEOPOROSIS
 Osteoporosis, which literally means porous
bone, is a disease in which the density and
quality of bone are reduced.
 As bones become more porous and fragile,
the risk of fracture is greatly increased.
 The loss of bone occurs silently and
progressively.
 Often there are no symptoms until the first
fracture occurs.
VITAMIN K

VITAMIN K
 A group of vitamins found mainly in
green leaves and essential for blood
clotting process.

 It
includes phylloquinone (vitamin
K1), menaquinone (vitamin K2), and
menadione (vitamin K3).
• Menaquinone – a bacterial product and
is usually found in fermented foods or
animal products.
• Phylloquinone- essential for blood
clotting process found in cabbage,
spinach and other leafy vegetable.
• Menadione- a yellow compound related
to menaquinone, used to treat
hemorrhage.
FUNCTION:
• Vitamin K’s main function is
as cofactor in the synthesis of
blood clotting factors.
 RECOMMENDED INTAKE:
• The AI for vitamin K is 120 mcg for men and 90 mcg for
women. This amount provides for sufficient storage of
vitamin K in the liver.
• Vitamin K actually consists of compounds in different
forms in plant and animal tissues.
• All are converted by the liver to the biologically active form
of menaquinone called vitamin K.
• Vitamin K is available through dietary sources and can be
synthesized by microflora in the jejunum and ileum of th
digestive tract.
• From plants, vitamin K is consumed as phylloquinone;
bacterial synthesis produces vitamin K homologues as
forms of menaquinones.
GROUP OF ACQUIRED INTAKE FOR VITAMIN K
Group Acquired Intake
Infants(0-6 months) 2 mcg
Infants (6months-1 year) 2.5 mcg
Children (1-3 years) 30mcg
Children (4-8 years) 55 mcg
Children (9-13 years) 60 mcg
Children (14-18 years) 75 mcg
Men (19 years and older) 120 mcg
Women (19 years and older) 90 mcg
Pregnant and breastfeeding women (14-18 75 mcg
years)

Breastfeeding and breastfeeding women (19 90 mcg

+)
Primary food sources for Vitamin K

1. dark green leafy vegetables.

2. Lesser amounts are found in dairy
products, cereals, meats, and fruits.
DEFICIENCY OF VITAMIN K
1. Blood Coagulation or also known as blood
clotting is the process by which blood changes
from a liquid to a gel forming a blood clot. It
results in hemostasis (the stopping of blood)

• Normal value of clotting time is 8-15 minutes.

 TOXICITY
1. Hemolytic Anemia is a disorder in which red blood cells are destroyed faster
than they can made. It is called hemolysis. RBC carry oxygen to all parts of your
body. If you have a lower than normal amount of RBC, you have anemia.
Signs & Symptoms:
• Fatigue
• Dizziness

• Heart Palpitations
• Pale Skin

• Headache

• Jaundice

Normal RBC count:

Men: 4.7 to 6.1 million cells per microliter
Women: 4.2 to 5.4 million cells per microliter
Children: 4.0 to 5.5 million cells per microliter
Treatment for Hemolytic Anemia:
• Lifestyle changes
• Medicines
• Blood Transfusion

• Bone marrow transplant

VITAMIN E
VITAMIN E
A fat soluble vitamins.
Consists of two groups of chemical
compounds:
a.Tocopherols is a vitamers of vitamin
E and have four types; alpha, beta,
delta and gamma
b.Tocotrienols is a form of vitamin E
 Function:

 Antioxidant
 Helpful in prevention of
hemolytic anemia among
premature infants
 Enhance the immune system
Recommendation:
Life stage Recommended Amount
Birth to 6 months 4mg (6 IU)
Infants 7-12 months 5mg (7.5 IU)
Children 1-3 years 6mg (9 IU)
Children 4-8 years 7mg (10.4 IU)
Children 9-13 years 11mg (16.4 IU)
Teens 14-18 years 15mg (22.4 IU)
Adults 15mg (22.4 IU)
Pregnant teens & 15mg (22.4 IU)
Women
Breastfeeding teens & 19mg (28.4 IU)
Women
Sources of Vitamin E
almonds (peanuts & hazel nuts)
Vegetable oils
Corns
Soybean oil
Oil
Vegetables oil
Green leafy vegetable such as:
• Spinach
• Broccoli
• Margarines
• Salad dressing
• Wheat germs
Deficiencies of Vitamin
E

Cystic Fibrosis
Biliary Atresia
 Cystic Fibrosis
 A common inherited disease that causes the body
to make thick, sticky mucus that builds up in the
lungs and blocks the airways, leading to repeated
serious lung infections.
 Mucus also blocks the pancreas, which stops
digestive enzymes from reaching the intestines.
 Cystic fibrosis also causes very salty sweat,
which can lead to dehydration, increased heart
rate, tiredness, low blood pressure, and heat
stroke.
 Biliary Atresia
 Biliary atresia is a rare disease of the
liver and bile ducts that occurs in infants.
Symptoms of the disease appear or
develop about two to eight weeks after
birth.
 Cells within the liver produce liquid
called bile. Bile helps to digest fat. It also
carries waste products from the liver to
the intestines for excretion.
 WATER-SOLUBLE
VITAMINS
( VITAMIN B COMPLEX
A. Thiamine (B1)

B. Riboflavin (vit. B2)
C. Niacin ( nicotinic acid) Vit. (B3)
D. Pyridoxine ( vit B6)
E. Cobalamin(Vitamin B12 )
F. Folate (folic acid) (Vit. B9)
G. Biotin ( vit H)
H. Pantothenic acid (vit B5)
I. VIT C (ASCORBIC ACID)
 WATER-SOLUBLE VITAMINS
( VITAMIN B COMPLEX )

TYPE FOOD FUNCTION DEFICIENCY
SOURCES
A. Lean pork Metabolism of Gastrointestinal
Thiamine Beef carbohydrates and tract, nervous
(B1) Liver some amino acids system, and
Eggs cardiovascular
Fish Maintains normal system problems
Legumes appetite and
Whole and functioning of Beriberi
enriched nervous system
grains
Yeast
 WATER-SOLUBLE VITAMINS
( VITAMIN B COMPLEX )

TYPE FOOD FUNCTION DEFICIENCY
SOURCES
B. Kidney Aids release energy Cheilosis
Riboflavin Heart from food Eye sensitivity
(vit. B2) Liver Dermatitis
cheese Health of the Glossitis
Milk mouth tissue photophobia
Green, leafy
vegetables Healthy eyes
Cereals
Enriched
 WATER-SOLUBLE VITAMINS
( VITAMIN B COMPLEX )

TYPE FOOD FUNCTION DEFICIENCY
SOURCES
C. Niacin Milk Energy metabolism Pellagra-
( nicotinic Eggs dermatitis,
acid) Fish Healthy skin and dementia,
Vit. (B3) poultry nervous and diarrhea
Enriched digestive systems
breads and Toxicity :
cereals Vasodilation of
blood vessels
 WATER-SOLUBLE VITAMINS
( VITAMIN B COMPLEX )
TYPE FOOD
SOURCES 
FUNCTION DEFICIENCY

D. Milk Conversion of Cheilosis

Pyridoxine Eggs tryptophan to Glossitis
( vit B6) Fish niacin Dermatitis
Pork Confusion
Liver Release of glucose Depression
Kidney from glycogen Irritability
Whole-
grains Protein metabolism Toxicity :
cereals and synthesis of depression
Legumes nonessential amino nerve damage
acids
 WATER-SOLUBLE VITAMINS
( VITAMIN B COMPLEX )
TYPE FOOD 
FUNCTION DEFICIENCY
SOURCES
E. Vitamin Poultry Synthesis of red Degeneration of
B12 Milk blood cells myelin sheaths
(Cobalamin) Eggs
Fish Maintain of myelin Pernicious anemia
Seafood sheaths
Liver Sore mouth and
Kidney Treatment of tongue
Cheese pernicious anemia
Anorexia
Folate metabolism
Neurologic
 WATER-SOLUBLE VITAMINS
( VITAMIN B COMPLEX )
TYPE FOOD FUNCTION DEFICIENCY
SOURCES
F. Folate Liver Synthesis of RBCs Anemia
(folic acid) Leafy
Vit. (B9) green Synthesis of DNA Glossitis
vegetables
Spinach
Legumes
Seeds
Broccoli
Cereal
fortified
with folate
 WATER-SOLUBLE VITAMINS
( VITAMIN B COMPLEX )
TYPE FOOD 
FUNCTION DEFICIENCY
SOURCES
G. Biotin Liver Coenzyme in Dermatitis
( vit B7) Milk carbohydrates and
Kidnney amino acid Nausea
Egg yolks metabolism
Anorexia
Legumes Niacin synthesis
Brewer’s from tryptophan Depression
yeast
Soy flour Hair loss
cereals
Fruit
 WATER-SOLUBLE VITAMINS
( VITAMIN B COMPLEX )
TYPE FOOD
SOURCES

FUNCTION DEFICIENCY

H. Eggs Metabolism of Burning feet

Pantothenic Liver carbohydrates, lipid syndrome;
acid (B5) Salmon and protein vomiting;
Poultry fatigue
Mushrooms Synthesis of fatty
Cauliflower acids, cholesterol,
Peanuts steroid hormones
Brewer’s
yeast
 WATER-SOLUBLE VITAMINS
( VITAMIN C )
TYPE FOOD FUNCTION DEFICIENCY
SOURCES 
ASCORBIC All citrus Prevention of Scurvy
ACID fruits scurvy Muscle cramps
Broccoli Formation of Ulcerated gums
Melons collagen Tendency to
Strawberries Healing of bruise easily
Tomatoes wounds
Potatoes Release of Toxicity;
Cabbage stress Raised uric level
Green peppers hormones Hemolytic anemia
Absorption of Kidney stones
iron Rebound scurvy
Antioxidant