VITAMIN

S
The Fat Soluble Vitamin:
Retinol (Vitamin A)

BY: MONIQUE
BRADFORD
DOMINC PLUMMER
 WHAT ARE VITAMINS AND
WHAT ARE THEY USED FOR?
Vitamins are a group of chemical substances, most of
which have been identified during the 20th century as
vital to the body.
At first, scientists labeled each with a letter, but once
their chemical composition was discovered, they were all
given names. However, the letter classification is still in
use.
The body requires small amounts of each vitamin, but as
it cannot make most of them itself, they must be
supplied by food.
In general, vitamins are required to regulate the
maintenance and growth of the body, and to control
metabolic reactions in cells.
 FUNCTIONS OF VITAMIN
A
1. It’s required to make a substance called visual
purple, which is formed in the retina of the
eye to enable it to see in dim light.
2. It’s required to keep mucous membranes in
the throat and the digestive, bronchial, and
excretory systems moist and free from
infection.
3. It’s required for the maintenance and health
of the skin.
4. It’s required for the normal growth of
children, particularly the bones and teeth.
 SOURCES OF RETINOL

• Hard-Boiled Egg
• Trout
• Milk
ANIMAL • Cheese
FOOD • Cod-Liver Oil

• Carrot
• Spinach
• Calloloo
PLANT • Mango
FOOD • Cabbage
 EXCESS

• Hypervitaminosis A, or vitamin A toxicity,

occurs when you have too much vitamin A in
your body.
• This condition may be acute or chronic.
Acute toxicity occurs after consuming large
amounts of vitamin A over a short period of
time, typically within a few hours or days.
Chronic toxicity occurs when large amounts
of vitamin A build up in your body over a
long period of time.
• Symptoms include changes to vision, bone
pain, and skin changes. Chronic toxicity can
lead to liver damage and increased pressure
 REQUIREMENTS

• As vitamin A is fat- soluble, it can be stored in the

body, mainly in the liver, so a daily supply is not
always needed.
• The amount of vitamin A you need depends on
your age and reproductive status.
• Recommended intakes for vitamin A for people
aged 14 years and older range between 700 and
900 micrograms (mcg) of retinol activity
equivalents (RAE) per day. Recommended intakes
for women who are nursing range between 1,200
and 1,300 RAE. Lower values are recommended for
infants and children younger than 14.
 SPECIAL REQUIREMENTS

Children need plenty for growth and

development.
People who cannot digest and absorb
fat well may need a Vitamin A injection
to overcome this.
 DEFICIENCY

• Vitamin A deficiency can result from inadequate

intake, fat mal-absorption, or liver disorders.
Deficiency impairs immunity and hematopoiesis
and causes rashes and typical ocular effects (eg,
xerophthalmia, night blindness). Diagnosis is
based on typical ocular findings and low vitamin A
levels.
• The skin and mucous membranes also become dry
and infected, and resistance to disease is reduced.
• Growth of children is retarded.
 STABILITY IN FOOD
PREPARATION

Retinol and β-Carotene are both in-

soluable in water, and are unaffected
by normal temperatures and methods
of food preparation.