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nutrients, vitamin K, vitamin E, made up of amino acid, found in eggs,…
nutrients
six kinds of nutrients
CHO
energy
sugar simple carb
complex carbs
essential fatty acid
fat
unsaturated fat
saturated fat
protein
replacement and repair of body cells and for growth
provide structure to the body,cells, hormones, enzymes
water
maintaining the blood volume,
medium for solvent for many substances
regulate body temperature, transports many substances to all cell
water is lost from perspiration, elemination,exalation
Vitamins
needed growth, regulating body functions and preventing disease
fat soluble vitamin
vitamin A
improve immunity, strengthen bone and teeth,prevent cancer,eye, reduce the risk of urinary stone, protect skin against psoriasis, acne, dryness, proper muscle growth in children, slowing down aging of skin, protects against heart disease and stroke
overdose may cause blurred vision and nausea
dietary source of vitamin A
liver, sweet potatos, carrots, spinach, mango, acorn, squash, kale, brocolli, papaya
acute
headache, vomitting, stuper, death
chronic
weight loss, hepatomegaly, dryness of lips, bone and joint pain, bone fracture
teratogenic effect in children
functions
vision
retinal in retina of the eyes
gene transcription
nuclear retinoid receptors bind to DNA and cause gene expression
used in growth and differentiation of epithelial, nervous and bone tissue
immune function
increases cell differentiation
produce cells involved in specific
lymphocytes
non specific immunologic defence eg mucosal surfaces
embryonic development and reproduction
hematopoiesis
bone metabolism
skin and cellular health
antioxidant activity
vitamin D
D2
D3
function of vitaminD
maintain calcium, phosphorus concentration that support neuromuscular function and bone calcification
calcitriol causes calcium to be absorbed by kidney and intestine and also causes calcium to be released from bone
overdoses
bone calcification, growth retartation, excess calcium excretion via kidney (kidney stone), headache, muscle weakness, fatigue, excessive thirst
dietary sources
fortified milk, margarine, butter, cereals, egg yolks, liver, fatty fish
water soluble vitamin
minerals
regulation of many chemical reactions
co-enzymes in many metabolic reaction
maintaining of acid-base balance
water balance and homeostasis of body fluids
vitamin K
2 forms
K1, Phyllaquinones (plant source)
K2 menaquinone (fish oils and meats)
50% of K is synthesized by gut bacteria
80% of dietary K is absorbed
the release of vit K from food requires bile, digestive enzymes from pancreas and SI
essential for the formation of blood clot
play s a role inborn metabolism and formation
55-70 microgram/day for adults
dietary sources- liver, green leafy vegetables, brocolli, peas and green beans, milk
deficiency may be seen in premature infants, those on strong antibiotics and those who fail to absorb fat soluble vitamins
high doses reduces the effectiveness of anticoagulant drugs and can lead to jaundice and haemolytic anaemia in new borns
vitamin E
functions
antioxidents
prevent the propagation of free radicals
protect vitamin A and ascorbic acid from being oxidation
protect PUFA and vitamin A
reduce risk of cancer and heart disease
anti aging vitamin
RDA- 8-10 mg
deficiency
impaired coordination and muscle weakness causing ataxia
risk of cardiovascular diseases
visual scotomas
occurs in PEM and fat malabsorption syndrome
deficiency can be treated by 800-1200mg of tocopherol/day
family of eight antioxidants
4 tocopherols
4 tocotrienols
dietary sources
PUFA- margarine, leafy green vegetables, wheat germ, whole grains, liver, egg yolks, nuts(esp almond, seeds (sunflower)
excess
above 1000mg/day
impared blood clotting
stop supplement to stop vitamin Esupplement before one month of surgery
the most active form- Alpha- tocopherol
made up of amino acid
found in eggs, milk, cheese and meat
fruits, honey, milk sugar
cereal,grains, pulses, roots and tubers
well balanced diet
60% of body