Fat-Soluble Vitamins

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RDA

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Recommended Daily Allowancw
Daily intake of nutrients that meets needs of most healthy people

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EAR

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Estimated Average Requirements

Intake level for 1/2 of people in specific group

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AI

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Adequate Intake
Used when not enough scientific information is available

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UL

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Tolerable Upper Level Intake
Maximum intake that should not pose health problems

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Definition of Vitamin

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Vital, organic dietary substance
Not a CHO, protein, fat or mineral
Necessary only in small amounts

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Vitamin Functions

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Controls agents in cell metabolism
Components in body tissue construction
Prevents specific nutritional deficiency disease

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Vitamin A (AKA)

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Retinol

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Functions of Vit A

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Vision-retina
Tissue strength-epithelial tissue
Growth- skeletal and soft tissue

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Xerosis

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Caused by deficiency of Vit A
Itching, burning, red inflamed eyelids

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Xerophthalamia

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Caused by deficiency of Vit A
Blindness

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Preformed Vit A (AKA)

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Retinol

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Provitamin A (AKA)

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Carotene

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Preformed Vit A (form and food sources)

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In a complete sate in ingested foods
Found in animal foods (liver, kidney, egg yolk) and fortified milk

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Provitamin A (form and food sources)

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Requires conversion in body to be in complete usable form
Fruits and vegtables- orange in color, green leafy veg, broccoli and cabbage

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Body storage of Vit A

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Liver stores large amount

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Toxis S&S Vit A

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Liver injury

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Food sources of Vit A

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Fish liver oils, liver, egg yolk, butter, cream, fat part of milk, fortified margarine, beta-carotene

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Digestion of Vit A

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Requires bile salts to absorb from intestines
Acts as antioxidant

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Stability of Vit A

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Unstable in heat and in contact with air
Cookin in uncovered pot will destroy

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Requirements of Vit A

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Men require more than women (RDA)

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Vitamin D (AKA)

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Choleclciferol

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Function of Vit D

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Absorption of Ca and P
Bone mineralization

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Deficiency of Vit D

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Rickets

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Toxicity of Vit D

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Calcification of soft tissues
Calcium deposits in kidney nephrons

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Food sources of Vit D

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Natural- yeast, fish & liver oils
Fortified foods- milk, butter

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Stability of Vit D

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Stable to heat, agin and storage

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Requirements of Vit D

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Varies with sun exposure

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Vit E (AKA)

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Tocopherol

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Functions of Vit E

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Antioxidant- protects cellular structures from being broken down by O2
Selenium metabolism- secondary line of defense in protecting cell membrane

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Deficiency of Vit E

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Hemolytic anemia- lipid membrane of RBCs are oxidized by O2

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Requirements of Vit E

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Children require less

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Toxicity of Vit E

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No known toxic effects

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Food sources for Vit E

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Veg oils rich in polyunsaturated fatty acids
Milk, eggs, muscle meats, fish, cereal, leafy veg

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Stability of Vit E

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Stable to heat and acids
Not stable to alkalis, light and frying

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Forms of Vit K

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Phyllaquinone- dietary form
Menaquinone- synthesized by intestinal bacteria

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Functions of Vit K

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Blood clotting
Bone development

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Food sources For Vit K

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Green leafy vegtables
Small amounts in dairy, meats, fortified cereals, fruits and vegetables

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Requirements for Vit K

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No RDA because intestinal bacteria can synthesize

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Stability of Vit K

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Sensitive to light and radiation