Protein

6
PROTEIN
Objectives
•  State the functions of proteins in the body.
•  Identify the elements that make up
proteins.
•  Describe the effects of protein deficiency.
•  State the energy yield of proteins.
•  Identify at least six food sources of
complete proteins and six food sources of
incomplete proteins.
Facts
•  Of the six nutrient groups, only proteins
can make new cells and rebuild tissue.
•  Proteins are essential throughout the
entire lifespan.
•  Proteins are the basic material of every
body cell.
•  Proteins are the only nutrient group that
contains nitrogen.
Amino Acid
•  Proteins are composed of amino acids.
•  Amino acids are nitrogen-containing
compounds.
•  Essential amino acids must be provided by
the diet.
•  There are 8 essential amino acids and 2
that are essential during childhood only.
•  Nonessential amino acids can be
produced by the body.
•  Your client is concerned because her
daughter is a vegetarian and does not eat
meat. Your client states, “My daughter does
not eat meat, so I know she doesn’t get any
protein. She is ruining her body.”
•  How do you respond?
6-9
Copyright © 2007 Thomson Delmar Learning, a division of Thomson Learning Inc. All rights reserved.
•  Although animal foods are the best sources of
complete proteins, foods that provide
incomplete proteins can be combined to make
complete proteins.
•  The best sources of incomplete proteins are
legumes, corn, grains, and nuts.
•  Soy protein and tofu are nutritious meat
replacements.
6-10
Functions
1. Building and repairing body tissue
– as cells are broken down during
metabolism (CATABOLISM)
– some amino acids released into the
blood are recycled to build new and
repair other tissue (ANABOLISM).
Functions
2. Regulating body functions
–  Metabolism and digestion
–  Fluid and electrolyte balance
–  Development of antibodies
Functions
3. Providing energy
–  Each gram of protein provides 4 calories.
–  They are more expensive than
carbohydrates, and most of the complete
proteins also contain saturated fats and
cholesterol.
Food Sources
•  Animal food sources
–  Complete proteins.
–  Meats, fish, poultry, eggs, milk, and cheese
•  Plant food sources
–  Incomplete proteins
–  Corn, grain, nuts, sunflower seeds, sesame
seeds, and legumes
(continues)
(continued)
Food Sources
•  Analogues
–  Meat alternatives made from soy protein and
other ingredients to simulate various kinds of
meat
–  Tofu is a soft, cheeselike food made from
soy milk
–  Helpful to strict vegetarians to meet their
protein needs
Classification
(continues)
Classification
•  Complete
–  Essential amino acids are necessary for normal
growth and development and must be provided in the
diet.
–  High quality
–  Contains all 10 essential amino acids
•  Incomplete
–  Lacks one or more amino acids
–  Cannot build tissue without help
•  Bioavailable
–  ability of a nutrient to be readily absorbed and used by the body
(continues)
(continued)
Classification
•  Complementary proteins
–  Occur when a combination of incomplete
proteins are eaten in the same day to make a
complete protein
–  Examples: corn and beans, rice and beans,
bread and peanut butter, bread and split pea
soup, bread and cheese, bread and baked
beans, macaroni and cheese, cereal and
milk
(continued)
Composition
•  Like carbohydrates and fats, proteins contain
carbon, hydrogen, and oxygen, but in different
proportions.
•  Proteins are composed of chemical compounds
called amino acids.
Amino acids
•  nitrogen-containing chemical compounds of which
protein is composed
Nitrogen
•  chemical element found in protein; essential to life
Digestion and Absorption
•  Mechanical digestion
–  Begins in mouth
–  Teeth grind food into small pieces.
•  Chemical digestion
–  Begins in stomach
–  Hydrochloric acid prepares stomach
–  The enzyme pepsin reduces proteins to
polypeptides.
•  Polypeptides
–  ten or more amino acids bonded together (continues)
(continued)
Digestion and Absorption

•  Chemical digestion
–  Polypeptides: 10 or more amino acids
bonded together
–  In the small intestine, three pancreatic
enzymes :
1.  trypsin
2.  chymotrypsin
3.  carboxypeptidase
Metabolism and Elimination
•  Amino acids are broken down and the
nitrogen-containing amine group is
stripped off (DEAMINATION).
•  Ammonia is produced.
•  Liver picks up ammonia and converts it to
urea.
(continues)
(continued)
Metabolism and Elimination

•  Liver picks up ammonia and converts it to
urea.
•  Kidney filters out urea and excretes it.
•  Remaining parts are used for energy or
converted to carbohydrate or fat and
stored as glycogen or adipose tissue.
Dietary Requirements
•  Determined by :
–  Size
–  Age
–  Sex
–  Physical and emotional conditions
(continues)
•  The National Research Council of the
National Academy of Sciences considers
the average daily requirement to be 0.8 g
of protein for each kilogram of body
weight.
(continues)
(continued)
•  To determine your requirement:
1. Divide body weight by 2.2 (the number of
pounds per kilogram).
2. Multiply the answer obtained in the first step
by 0.8 (grams of protein per kilogram of body
weight).
• Your client weighs 170 pounds.
• What is the client’s daily
requirement for protein?
6-18
• Your client weighs 170
pounds.
• What is the client’s daily
requirement for protein?
6-18
• 170 pounds ÷ 2.2 pounds/kg =
77.27 kg
• 77.27 kg x 0.8 grams of protein =
61.81 g
• Answer: 62 grams of protein
6-19
Protein Excess
•  Saturated fats and cholesterol found in
complete proteins may contribute to heart
disease
•  Connection to colon cancer
•  Substitute for essential fruits and
vegetables
(continues)
(continued)
Protein Excess
•  Increased demand on kidneys
•  National Research Council recommends
that protein intake represent no more than
15%–20% of one’s daily caloric intake
and not exceed double the amount given
in the table of Recommended Dietary
Allowances.
•  You are the nurse and your client asks you whether
or not taking daily protein supplements will help build
muscles, strengthen nails, and control weight.
•  How do you respond?
6-22
• You are the nurse and your client asks you
whether or not taking daily protein
supplements will help build muscles,
strengthen nails, and control weight.
• How do you respond?
6-22
• “Bulking up” athletes
§  Lifting weights, not supplements, builds
muscle
• Growing fingernails
§  Fingernails have never been affected
by extra protein
• Spare body protein in weight loss
§  Dieters need a balanced diet using the
guidelines of MyPyramid.
6-23
Nitrogen Balance
•  Nitrogen intake equals nitrogen excreted.
•  Positive nitrogen balance exists when
nitrogen intake exceeds amount excreted.
•  Negative nitrogen balance exists when
more nitrogen is lost than taken in.
•  Positive nitrogen balance
§  Pregnancy
§  Growth periods
§  Building muscle
§  Rebuilding tissue after trauma or illness
6-26
• What conditions cause a positive nitrogen
balance?
• What conditions cause a negative nitrogen
balance?
6-25
• Positive nitrogen balance
§  Pregnancy
§  Growth periods
§  Building muscle
§  Rebuilding tissue after trauma or illness
6-26
• Negative nitrogen balance
§  Fever
§  Injury
§  Surgery
§  Burns
§  Starvation
§  Immobilization
6-27
Protein Deficiency
•  Muscle wasting occurs.
•  Albumin (protein in blood plasma)
deficiency causes edema.
•  Loss of appetite, strength, and weight
•  Lethargy, depression, and slow wound
healing
Protein Energy Malnutrition
(PEM)
•  Lack protein and energy-rich foods
•  Found in developing countries with
shortages of protein and energy-rich foods
•  Causes stunted growth in children
•  Mental retardation may occur in infants
born from mothers with protein deficiency.
Marasmus
•  Affects very young children
•  Results from severe malnutrition (lack of
energy, protein, vitamins, and minerals)
•  Emaciated, no edema
•  Hair is dull and dry; skin is thin and
wrinkled
Kwashiorkor
•  Sudden or recent lack of protein-
containing food; affects children and adults
•  Fat accumulates in the liver, and lack of
protein and hormones results in edema,
painful skin lesions, and changes in
pigmentation of skin and hair
•  High mortality rate
• Differentiate between marasmus
and kwashiorkor by identifying
three differences between the two
conditions.
6-32
• Differentiate between marasmus and
kwashiorkor by identifying three
differences between the two
conditions.
6-32
• Marasmus •  Kwashiorkor
§  Weight decreased §  Weight within normal
limits
§  Visceral proteins
§  Visceral proteins
within normal limits
decreased
§  Immune function §  Immune function
within normal limits decreased
§  Dull, dry hair §  Reddish color hair
§  Emaciated, wrinkled §  Edema, puffy
appearance appearance
6-33
Conclusion
•  Proteins contain nitrogen.
•  They build and repair body tissues,
regulate body processes, and supply
energy.
•  Each gram of protein provides 4 calories.
•  Proteins are composed of amino acids.
•  Ten of the amino acids are essential for
growth and development.
Vitamins
7
Objectives
•  State one or more functions of each of the

13 vitamins discussed.
•  Identify at least two food sources of each
of the vitamins discussed.
•  Identify some symptoms of, or diseases
caused by, deficiencies of the vitamins
discussed.
7-48
Facts
•  Organic (carbon-containing) compounds

that are essential in small amounts for
body processes
•  Do not provide energy
•  Enable the body to use the energy
provided by fats, carbohydrates, and
proteins
•  Megadoses can be toxic.
7-49
Vitamin Types (13)
•  Fat-soluble (4): A, D, E, K
•  Water-soluble (9):
–  Vitamin C
–  Vitamin B complex which includes:
thiamin (B1), riboflavin (B2), niacin,
v i t a m i n B6, f o l a t e , v i t a m i n B12
(cobalamin), pantothenic acid, biotin
7-50
Requirements
•  Vitamin allowances given by weight in

milligrams (mg) or micrograms (mcg or
µg).
•  Dietary reference intakes (DRIs) have
replaced the recommended dietary
allowances (RDAs).
•  Tolerable upper limits (UL): maximum
level of daily intake unlikely to cause
adverse effects
7-51
Vitamin Deficiency
•  People prone to vitamin deficiency:

–  Alcoholics
–  Poor and incapacitated elderly
–  Clients with serious diseases that affect
appetite
–  Mentally retarded
–  Children receiving inadequate care
7-52
•  Also, deficiencies of fat-soluble vitamins
occur in patients with chronic
malabsorption diseases such as :
– cystic fibrosis
– celiac disease
– Crohn’s disease.
53
Deficiency of Fat-Soluble Vitamins
•  Chronic malabsorption diseases

Cystic fibrosis - a hereditary disease
starting in infancy that affects various
glands and results in secretion of thick
mucus that blocks internal passages,
including those of the lungs, causing
respiratory infections.
The pancreas is also affected, resulting in
a deficiency of digestive enzymes and
impaired nutrition.
7-54
55
Deficiency of Fat-Soluble Vitamins
Celiac disease - inability to absorb fat:

a disorder caused by a sensitivity to
gluten that makes the digestive system
unable to deal with fat. Symptoms
include diarrhea and anemia.
Crohn’s disease
- Chronic inflammatory disease of the
intestines, especially the colon and
ileum, associated with ulcers and
fistulae.
7-56
57
58
•  Vitamins taken in addition to those
received in the diet are called vitamin
supplements.
•  These are available in concentrated forms
in tablets, capsules, and drops.
•  Vitamin concentrates are sometimes
termed natural or synthetic
(manufactured).
59
•  Synthetic vitamins are frequently added
to foods during processing. When this is
done, the foods are described as
enriched or fortified.
•  Examples of these foods are enriched
breads and cereals to which thiamine,
niacin, riboflavin, folate, and the mineral
iron have been added.
•  Vitamins A and D are added to milk and
fortified margarine.
60
Avoiding Vitamin Loss
•  Buy fresh, unbruised vegetables and fruits

and use them raw when possible.
•  Prepare fresh vegetables and fruits just
before serving.
•  Heat canned vegetables quickly and in
their own liquid.
•  Follow package directions when cooking
frozen vegetables or fruit.
7-61 (continues)
(continued)
Avoiding Vitamin
Loss
•  Steam, or use as little water as possible.

•  Cover pan and cook for a short period of
time.
•  Save cooking liquid for soups, stews, and
gravy.
•  Store fruits and vegetables in a cool, dark
place.
7-62
Classification
CATALYSTS
•  substances that cause another substance to
react
COENZYMES
•  active parts of an enzyme
PRECURSOR
•  something that comes before something else;
•  in vitamins it is also called a
PROVITAMIN, something from which the body
can synthesize the specific vitamin
63
Fat-Soluble Vitamins
•  Vitamins A, D, E, K
•  Not lost easily in cooking
•  Lost when mineral oil is ingested
•  Excess amounts are stored in the liver.
•  Deficiencies are slow to appear.
7-64
Vitamin A
•  Preformed
–  Retinol: the active form of vitamin A
•  Provitamin A carotenoids
–  Beta carotene, lutein, lycopene, and
zeaxanthin
–  Inactive form of vitamin A found in
plants; converted to retinol
7-65
Functions of
Vitamin A
•  Maintains healthy eyes and skin

•  Normal bone growth and reproduction
•  Healthy immune system
•  Antioxidants that protect cells from free
radicals
7-66
Sources of Vitamin A
•  Preformed vitamin A (retinol)

–  Fat-containing animal foods: liver,
butter, cream, whole milk, cheese, egg
yolk
•  Beta carotene
–  Carrots, sweet potatoes, spinach,
broccoli, pumpkin, squash, mango, and
cantaloupe
7-67
Vitamin A Requirements
•  Commonly listed as retinol equivalents

(RE)
•  A retinol equivalent is 1 µg retinol or 6 µg
beta carotene
7-68
•  What are the signs and symptoms you
would expect to see with too much
vitamin A?
•  What are the signs and symptoms you
would expect to see with too little
vitamin A?
7-17 7-69
•  Excess •  Deficit
§  Birth defects, §  Night
hair loss, dry blindness, dry,
skin, headaches, rough skin,
nausea, dry increased
mucous mem- susceptibility
branes, liver to infections,
damage, and and blindness
bone and joint or
pain xerophthalmia
7-18 7-70
Vitamin D
•  Prohormone: it is converted to a hormone

in the body
•  D2 (ergocalciferol) is formed in plants.
•  D3 (cholecalciferol) is formed in humans
from cholesterol in the skin.
7-71
Functions of Vitamin D
•  Promotes calcium and phosphorus

absorption in the body
•  Values are given in micrograms or in
international units.
7-72
Sources of Vitamin D
•  Sunlight: changes provitamin to vitamin D3

•  Food sources: milk, fish liver oils, egg yolk,
butter, and fortified margarine
•  Most milk in the U.S. has 10 µg of vitamin D
concentrate added per quart.
7-73
• What are the signs and symptoms you
would expect to see with too much vitamin
D?
• What are the signs and symptoms you
would expect to see with too little vitamin
D?
7-22 7-74
§  D e p o s i t s o f §  Poor bone and tooth
calcium and formation, rickets
phosphorus in which causes
soft tissues, malformed bones
and pain in infants
kidney, and
heart damage, §  Osteomalacia
a n d b o n e (softening of bones)
fragility §  Osteoporosis (brittle,
porous bones)
7-23 7-75
76
Vitamin E
•  Tocopherols
–  Alpha (most biologically active)
–  Beta, delta, and gamma
•  Tocotrienols
•  G i v e n a s α - T E ( a l p h a - t o c o p h e r o l
equivalents)
•  1 mg of α-TE = 1 international unit
7-77
Functions of Vitamin
E
•  Antioxidant
•  Prevention of hemolytic anemia among
premature infants
•  Enhances immune system
•  Retards spoilage of commercial foods
7-78
Sources of Vitamin E
•  Vegetable oils: corn, soybean, safflower,

and cottonseed, and products made from
them, such as margarine
•  Wheat germ, nuts, and green leafy
vegetables
•  The U.S. diet is thought to contain
sufficient vitamin E.
7-79
80
• Your client asks you if it is possible to
take too much vitamin E. How would
you advise the client?
• What signs and/or symptoms can
result from too little vitamin E?
7-27 7-81
• Your client asks you if it is possible to
take too much vitamin E. How would you
advise the client?
• What signs and/or symptoms can result
from too little vitamin E?
7-27 7-82
§  R e l a t i v e l y §  Serious
nontoxic, fat- neurological
soluble vitamin
defects can
§  Excess stored occur from
in adipose
tissue malabsorption.
§  A v o i d l o n g -
t e r m
megadoses.
7-28 7-83
Vitamin K
•  Made up of several compounds essential

to blood clotting
•  Vitamin K1 (phylloquinone)
•  Vitamin K2 (menaquinone)
•  Synthetic vitamin K (menadione)
•  Vitamin K is destroyed by light and alkalis.
7-84
Functions of Vitamin K
•  Formation of prothrombin for clotting of blood

•  Candidates likely to receive vitamin K
–  Newborns immediately after birth
–  Clients who suffer from faulty fat
absorption
–  After extensive antibiotic therapy
–  Antidote for an overdose of anticoagulant
or treatment of hemorrhage
7-85
Sources of Vitamin K
•  Green leafy vegetables such as broccoli,

cabbage, spinach, and kale
•  Dairy products, cow’s milk, eggs, meats,
fruits, and cereals
•  Bacteria in small intestine synthesizes
some vitamin K, but must be
supplemented by dietary sources.
•  Measured in micrograms
7-86
result from too much vitamin K?
result from too little vitamin K?
7-32 7-87
result from too much vitamin K?
result from too little vitamin K?
7-32 7-88
• Excess •  Deficit
§  Anemia can §  Defective blood
coagulation,
result from which increases
excessive clotting time and
amounts of makes client
synthetic prone to
hemorrhage.
vitamin K.
7-33 7-89
Water-Soluble
Vitamins
•  Vitamin B complex and C

•  Dissolve in water
•  Easily destroyed by air, light, and cooking
7-90
Vitamin B Complex:
Thiamin/B1
•  Essential for nerve and muscle action, and

metabolism of carbohydrates and some
amino acids
•  Sources include unrefined and enriched
cereals, yeast, wheat germ, lean pork,
organ meats, and legumes
7-91 (continues)
(continued)
Vitamin B Complex:
Thiamin/B1
•  Deficiency symptoms include loss of

appetite, fatigue, nervous irritability, and
constipation
•  Beriberi is a disease caused by extreme
deficiency of vitamin B1
7-92
(continued)
7-93
Vitamin B Complex:
Riboflavin/B2
•  N e c e s s a r y f o r t h e m e t a b o l i s m o f
carbohydrates, protein, and fats; tissue
maintenance (especially the skin around
the mouth); and healthy eyes
•  Sources: milk, meats, poultry, fish,
enriched breads, cereals, broccoli,
spinach, and asparagus
7-94 (continues)
(continued)
Vitamin B Complex:
Riboflavin/B2
Deficiency can cause:

•  Cheilosis - sores on the lips and cracks at
the corners of the mouth
•  Glossitis - inflammation of the tongue
•  Dermatitis
•  Eye strain in the form of itching, burning,
and eye fatigue
7-95
Vitamin B Complex:
Niacin
•  Generic name for nicotinic acid and

nicotinamide
•  A coenzyme in energy metabolism
•  Sources include meats, poultry, fish,
peanuts, and legumes
•  Milk and eggs are sources of tryptophan
(precursor of niacin)
•  Measured in niacin equivalents (NE)
7-96 (continues)
(continued)
Vitamin B Complex:
Niacin
•  Excessive amounts of niacin can cause

flushing due to vascular dilation,
gastrointestinal problems, itching, and liver
damage.
•  May be used as a cholesterol-lowering
agent under close supervision of a
physician because of adverse side effects,
which include liver damage and peptic
ulcers
7-97 (continues)
(continued)
Vitamin B Complex:
Niacin
•  Deficiency symptoms include weakness,

anorexia, indigestion, anxiety, and
irritability.
•  Pellagra is an extreme deficiency causing
sores on the skin, diarrhea, anxiety,
confusion, irritability, poor memory,
dizziness, and untimely death.
7-98
99
Vitamin B Complex: B6
•  Pyridoxine, pyridoxal, and pyridoxamine

•  Essential for protein metabolism and
absorption, and aids in the release of
glucose from glycogen
•  Serves as a catalyst in conversion of
tryptophan to niacin; helps synthesize
neurotransmitters such as serotonin and
dopamine
7-100 (continues)
(continued)
•  Measured in milligrams
•  Sources include poultry, fish, liver, kidney,
potatoes, bananas, spinach, and unrefined
whole grains (oats and wheat)
•  Deficiency symptoms include irritability,
depression, and dermatitis
7-101 (continues)
(continued)
•  Deficiency in infants can cause various

neurological symptoms and abdominal
problems
•  Toxicity is rare; may cause temporary
neurological problems
7-102
Vitamin B Complex: Folate
•  Folate, folacin, and folic acid are

chemically similar compounds, and names
are used interchangeably.
•  Needed for DNA synthesis, protein
metabolism, and formation of hemoglobin
•  Sources include cereals fortified with
folate, green leafy vegetables, legumes,
sunflower seeds, fruits such as oranges
and strawberries
7-103 (continues)
(continued)
Vitamin B Complex:
Folate
•  Measured in micrograms
•  Average adult requires 400 µg/day
•  600 µg/day required 1 month before
conception through first 6 weeks of
pregnancy
•  Excess can mask vitamin B12 deficiency
and inactivates phenytoin, an
anticonvulsant drug used by epileptics
7-104 (continues)
(continued)
Vitamin B Complex:
Folate
•  Deficiency linked to neural tube defects in

fetus, such as spina bifida (spinal cord or
spinal fluid bulge through the back) and
anencephaly (absence of the brain).
•  Other signs include inflammation of mouth
and tongue, poor growth, depression and
mental confusion, problems with nerve
functions, and megaloblastic anemia.
7-105
106
107
Vitamin B Complex:
B12
•  Cobalamin: contains mineral cobalt

•  I n v o l v e d i n f o l a t e m e t a b o l i s m ,
maintenance of the myelin sheath, and
healthy red blood cells
•  To be absorbed, must bind with intrinsic
factor in stomach.
•  Sources include animal foods, especially
organ meats, lean meat, seafood, eggs,
and dairy products
7-108 (continues)
(continued)
Vitamin B Complex:
B12
•  Increased need during pregnancy and
lactation
•  Deficiency is rare and may be due to
congenital problems of absorption or years
of a vegetarian diet with no animal foods.
•  Symptoms include megaloblastic anemia,
pernicious anemia (if intrinsic factor
absent), anorexia, glossitis, sore mouth,
tongue, pallor, depression, dizziness,
weight loss, neurological system damage
7-109
Vitamin B Complex:
Pantothenic Acid
•  Involved in metabolism of carbohydrates,

fats, and proteins
•  Essential for synthesis of neurotransmitter
acetylcholine, and steroid hormones
•  Sources include meats, poultry, fish, eggs,
whole-grain cereals, and legumes
•  Thought to be synthesized by the body
7-110 (continues)
(continued)
Vitamin B Complex:
Pantothenic Acid
•  Toxicity from excess not confirmed

•  Natural deficiencies unknown
•  Signs include weakness, fatigue, burning
sensation in feet (deficiencies produced
experimentally)
7-111
Vitamin B Complex: Biotin
•  Coenzyme in synthesis of fatty acids and

amino acids
•  Sources include liver, egg yolk, soy flour,
cereals, and yeast
•  Synthesized in intestine by micro-
organisms
7-112 (continues)
(continued)
Vitamin B Complex: Biotin
•  Toxicity from excess unknown

•  Deficiency symptoms include nausea,
anorexia, depression, pallor, dermatitis,
and increase in serum cholesterol
7-113
Vitamin C: Ascorbic Acid
•  Has antioxidant properties and protects

food from oxidation
•  Role in formation of collagen and
absorption of nonheme iron
•  Prevents scurvy
•  May be involved with formation or
functioning of norepinephrine, some amino
acids, folate, leukocytes, the immune
system, and allergic reactions
7-114 (continues)
(continued)
Vitamin C: Ascorbic Acid
•  Sources include citrus fruits, melon,

strawberries, tomatoes, potatoes, red and
green peppers, cabbage, and broccoli
•  Stress and cigarette smoking increase
need
7-115
• What disease results from a deficiency in
vitamin C?
• What are the associated signs and/or
symptoms?
• What results from an excess of vitamin C?
7-56 7-116
• Scurvy: disease characterized by gingivitis,
easy bruising, pinpoint hemorrhages of the
skin, poor wound healing, sore joints and
muscles, and weight loss. Extreme cases
result in death.
• Found in sailors who lived without fresh
fruits and vegetables
7-57 7-117
• Deficiency of vitamin C: bleeding gums,
loose teeth, tendency to bruise easily, poor
wound healing, scurvy
•  Excess: diarrhea, nausea, cramps,
excessive absorption of food iron, rebound
scurvy (when megadoses are stopped
abruptly) and possibly oxalate kidney
stones; generally considered nontoxic
7-58 7-118
Vitamin Supplementation
•  Balanced diet provides nutritional needs of

healthy people.
•  No amount of vitamins will build muscles.
•  Vitamins do not provide energy; they help
to release the energy provided by
nutrients.
•  Heart disease, cancer, and the common
cold cannot be cured by vitamin
supplements
7-119
Conclusion
•  Organic compounds that regulate body

functions and promote growth
•  Each vitamin has a specific function.
•  Well-balanced diet provides sufficient
vitamins to fulfill body requirements.
•  Fat-soluble vitamins: A, D, E, K
•  Water-soluble vitamins: B complex, C
7-120

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6

Digestion and Absorption

Metabolism and Elimination

• State one or more functions of each of the

• Organic (carbon-containing) compounds

• Vitamin allowances given by weight in

• People prone to vitamin deficiency:

• Chronic malabsorption diseases

Celiac disease - inability to absorb fat:

• Buy fresh, unbruised vegetables and fruits

• Steam, or use as little water as possible.

• Maintains healthy eyes and skin

• Preformed vitamin A (retinol)

• Commonly listed as retinol equivalents

• Prohormone: it is converted to a hormone

• Promotes calcium and phosphorus

• Sunlight: changes provitamin to vitamin D3

• Vegetable oils: corn, soybean, safflower,

• Made up of several compounds essential

• Formation of prothrombin for clotting of blood

• Green leafy vegetables such as broccoli,

• Vitamin B complex and C

• Essential for nerve and muscle action, and

• Deficiency symptoms include loss of

Deficiency can cause:

• Generic name for nicotinic acid and

• Excessive amounts of niacin can cause

• Deficiency symptoms include weakness,

• Pyridoxine, pyridoxal, and pyridoxamine

• Deficiency in infants can cause various

• Folate, folacin, and folic acid are

• Deficiency linked to neural tube defects in

• Cobalamin: contains mineral cobalt

• Involved in metabolism of carbohydrates,

• Toxicity from excess not confirmed

• Coenzyme in synthesis of fatty acids and

• Toxicity from excess unknown

• Has antioxidant properties and protects

• Sources include citrus fruits, melon,

• Balanced diet provides nutritional needs of

• Organic compounds that regulate body

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•  State one or more functions of each of the

•  Organic (carbon-containing) compounds

•  Vitamin allowances given by weight in

•  People prone to vitamin deficiency:

•  Chronic malabsorption diseases

•  Buy fresh, unbruised vegetables and fruits

•  Steam, or use as little water as possible.

•  Maintains healthy eyes and skin

•  Preformed vitamin A (retinol)

•  Commonly listed as retinol equivalents

•  Prohormone: it is converted to a hormone

•  Promotes calcium and phosphorus

•  Sunlight: changes provitamin to vitamin D3

•  Vegetable oils: corn, soybean, safflower,

•  Made up of several compounds essential

•  Formation of prothrombin for clotting of blood

•  Green leafy vegetables such as broccoli,

•  Vitamin B complex and C

•  Essential for nerve and muscle action, and

•  Deficiency symptoms include loss of

•  Generic name for nicotinic acid and

•  Excessive amounts of niacin can cause

•  Deficiency symptoms include weakness,

•  Pyridoxine, pyridoxal, and pyridoxamine

•  Deficiency in infants can cause various

•  Folate, folacin, and folic acid are

•  Deficiency linked to neural tube defects in

•  Cobalamin: contains mineral cobalt

•  Involved in metabolism of carbohydrates,

•  Toxicity from excess not confirmed

•  Coenzyme in synthesis of fatty acids and

•  Toxicity from excess unknown

•  Has antioxidant properties and protects

•  Sources include citrus fruits, melon,

•  Balanced diet provides nutritional needs of

•  Organic compounds that regulate body