Name: Ava Peeler FN235-100 13642

Instructions: This part of the Diet Analysis Project (DAP) requires you to analyze your vitamin
intake. This assignment requires the following:

- Use the reports submitted for DAP 2 and the Vitamin (Chapter 8) and
instructional materials to answer the questions below.
- Answer the questions in this document by completing the answer template
Submit the following

Vitamin Questions:

1. Refer to your Diet Analysis Report submitted for DAP 2:

a. Which of the vitamins on the report are water soluble?

- The vitamins on my report that are water soluble are Thiamine, Riboflavin,
Niacin, Pantothenic Acid, Pyridoxine, Cobalamin, Folate, and vitamin C.

b. Which of the vitamins on the report are fat-soluble?

- The vitamins on my report that are fat-soluble are vitamins A, D, E, and K.

2. Refer to your Diet Analysis Report submitted for DAP 2:

a. List the vitamins that you consumed in amounts less than the target, below 60% if none
where below indicate this do not leave blank.

- The vitamins that I consumed below the target amount of 60% are Pantothenic
Acid, Pyridoxine, Cobalamin, vitamin A, vitamin C, vitamin D, vitamin E, and
vitamin K.

b. Pick two of the vitamins listed in 2a above, and describe the deficiency symptoms
of the vitamins. If there were no vitamins under 60%, pick any two vitamins and describe the
deficiency symptoms of the vitamins. Use your textbook. No Googling. Use your own words. (1
point).

i. A deficiency of vitamin A can create a greater risk of developing an infection. Also a

vitamin A deficiency can cause keratin to build up which in turn can cause blindness and the
deficiency can damage our immune systems.
 ii. A deficiency of vitamin E can damage the body's ability to operate the nervous and
immune systems. When a person suffers from having a vitamin E deficiency for over a long time
they are at risk of developing nerve damage, loss of neuromuscular function, and blindness.

c. For both of the vitamins discussed above, list two food sources and explain how
you can realistically include the food in your eating habits. (1 point).
(For example, if I were low in vitamin C, I could say broccoli and oranges
provide vitamin C. I could have an orange with breakfast or a snack and steamed
broccoli at dinner or broccoli and dip for a snack.).

i. Foods high in vitamin A are spinach and pink grapefruit. To increase the amount of
vitamin A that I consume I could eat pink grapefruit with my breakfast for a snack during school
and a fresh spinach salad for lunch or eat my spinach salad for dinner instead.

ii. Foods high in vitamin E are almonds and peanut butter. To increase the amount of
vitamin E that I consume I could eat a portion of almonds for breakfast or for a snack and a
peanut butter sandwich for lunch or a side of peanut butter with fruit for dessert after dinner.

3. Refer to your Diet Analysis Report for DAP 2:

a. List the vitamins that you consumed in excessive amounts (Over 100% intake). (0.5 point).

b. Pick two of the vitamins listed in 3a above, and describe the toxicity symptoms of
vitamins. If there were no vitamins over 100%, pick any two vitamins and
describe the toxicity symptoms of the vitamins. Use your textbook. No Googling.
Use your own words. (1 point). Toxicity can sometimes occur with
Supplementation.

i. The symptoms from toxicity from niacin are flushing of facial skin, itchy skin, nausea
along with vomiting, and liver damage are symptoms people could suffer from if they consume
too much niacin.

ii. The symptoms from toxicity from folate are stimulation of cancer cell growth in a
person’s body.
4. Many Americans are not consuming adequate vitamin D and it is a major research topic
right now.

a. Describe two functions of vitamin D. Only use your textbook as a reference. No

Googling answers. (1 point).

i. One function of vitamin D is the absorption of calcium and phosphorus into your body,
also it helps maintain the immune system's functioning.

ii. Another function of vitamin D is that it maintains the normal blood calcium and the
calcification of the bone in the body.

b. List three foods or beverages that are good sources of vitamin D. Only use your
textbook as a reference. No Googling answers. (1 point).
i. Fatty fish is a good source of vitamin D.

ii. Fish liver oils are a good source of vitamin D.

iii. Fortified milk is also a good source of vitamin D.