Vitamins

-Essential organic (carbon-containing) compounds need in small

amount.
- Indispensable[essential] in human diet.
-vitamin D, niacin vitamin K and biotin are exceptions to strict dietary
need.

Classification
-There are 13 recognized vitamins:
-water soluble (B vitamins and vitamin C )
-fat-soluble (A, D, E, and K )
Vitamin Classification and Characteristics Based on Solubility
water soluble Fat soluble

Characteristic Water Soluble Fat Soluble

Water-soluble vitamins

- The B vitamins and vitamin C

- Deficiency caused enormous suffering.

- scurvy, beriberi, pellagra and pernicious anemia

Function
-Except vitamin B12 and vitamin c , the B vitamins involved in the
energy metabolism. Vitamin B12 involved in foliate metabolism and
vitamin C in the formation of collagen.
Food Source
Thiamin: Whole grain products, rice, chickpea, beans, soybean,
sunflower, pork, beef, kidney & Liver.
Riboflavin: Green leafy vegetables, wheat germ ,Organ meat
(kidney), chicken, cheese
Niacin: Peanuts, sunflower seed, pork, chicken, Beef liver, veal --- etc.
Biotin: Biotin is in all whole foods and can be synthesized by intestinal
bacteria, good sources are Legumes, Whole Grains and Meats
Pantothenic acid: Corn, Lentils, peanuts, peas, sunflower, whole grain
products eggs, liver meat all kinds
Pyridoxine: Avocado, banana, carrot, Lentil, Rice wheat...etc.
The drug, INH, used to treat tuberculosis (one of the few) destroys
vitamin B6.
Folate: Fresh foods better source, abundant in legumes , Beans, peas,
lentils, rice, Barley wheat, fruits, Green leafy vegetables
Cyanocobalamin: Obtained from food of animal origin (Beef, beef
liver, Eggs, Kidney, Milk, Milk product.

Disease conditions: scurvy, beriberi, pellagra and pernicious anemia,

impaired protein metabolism
FAT SOLUBLE VITAMIN

- The fat-soluble vitamins (A, D, E, and K)

- found in the fats and oils of foods we eat.

- not readily excreted.

- Cause toxicity.

- Deficiencies can show up when the diet chronically lacks foods that

contain these vitamins and when there is problem with the digestion

and absorption of fats.

Vitamin A
-It is a lipid soluble vitamin involved in many biological functions.
-e.g. vision, growth, reproduction, cell differentiation and antioxidant
action.
-Three forms:, retinal, or retinoic acid, retinol collectively, retinoid.

Deficiency: Night blindness: The first sign of vitamin A deficiency.

-Lack of tear secretion, Change in the cornea --- eventual blindness
-Bitot’s spots
- Susceptibility to respiratory infection, Dry and rough skin
- Change in mucus membrane,
Food Sources
Plant : Papaya, Mango, Carrots, Pumkins, Sweet Potato, Water
melon, Green leafy veg...
Animal: Milk products, egg, Liver…
Control and prevention measures

Includes:- Treating the active cases on time &

- The second approach, which is preventative, is even more

important than the curative measures since it is cost effective and
easily applicable.
The global measures adopted to date are:
- Universal supplementation of vitamin A.
- Food fortification
In Ethiopia, most important foods to be fortified are Sugar, Salt, Oil
- Food diversification: encouraged to grow and consume vitamin A
rich foods.
Vitamin D
- Fat soluble vitamin, referred as sunshine vitamin.
- Body can produce it through photosynthesis of pre vitamin D3( 7-
dehydrocholestrol) in human skin.

Functions: major target tissue for 1,25(0H)2 D are intestine and bone
- Regulate growth, hardening and repair of bone.
- Prevent rickets
- Treat hypocalcaemia (low blood calcium level)
- Promote absorption of calcium from the kidney, removal of
calcium from bone to maintain blood calcium level.

Food source: butter, cod-liver oil, sardine, vitamin D fortified foods.

Control and preventions
• Vitamin D supplements
• Exposure to sunlight
• Fortification
• Nutrition education
Vitamin E (tocopherol)
-Body's primary antioxidant.
-helps delay or prevents the onset of cancer, coronary heart disease
cataract and other major diseases by its antioxidant action.
Function
-Protecting the polyunsaturated fatty acids in cell membranes from
oxidation, Protects lung tissues from free radicals inhaled, Protect
LDLs from oxidation.
Accomplish this task by donating election to electron seeking
compound (free radicals).
Vitamin E is easily oxidized
Food Sources
Vitamin E is plentiful in vegetable oils. Many have
10 mg/tablespoon.
- Nuts are also good sources of vitamin E.
- Small amounts of vitamin E are in many vegetables.
Vitamin K

- Vitamin K is a critical blood clotting factor needed to convert pre-

thrombin to prothrombin.

- Important for synthesis of 7 blood clotting factors in the liver from

precursor protein
Deficiency Problem
-Blood will not clot in the absence of vitamin K.
-Hemorrhagic disorder of the new born characterized by bleeding
from umbilicus, circumcision site.
- Abnormal blood clotting leading to nose bleeds, blood in urine,
stomach bleeding ,bleeding from capillaries ----- etc.
-Prolonged clotting time

Food Source
Green leafy vegetables, Cabbage, Cauliflower, Soybeans, Cheese,
Oats, Green Tea…
Minerals
-Minerals are inorganic chemical elements, participate in many
biochemical processes and form body structures.

e.g. - Iron, iodine, cobalt – are parts of organic compounds

- Phosphorus in thiamine – facilitate CHO metabolism.

- calcium & Phosphorus form body structures

-Constitute 40% of body weight.

-There are about 20 minerals found in the human body.

-Some are so abundant in the foods we eat, and the amount needed
so small.
The principal minerals which the body requires
Calcium, Phosphorus, Magnesium, Chlorine, Sodium, Potassium,
Iron , Iodine , Sulfur, Fluorine
Classification: Macro and micro minerals
Macro minirals: required >100mg /daily or Found in the body >5gms.
E.g. Ca, P, S, Mg, Na, Cl and K.
Micro minerals:(Trace elements): Required in small amount daily.
E.g. I, Fe, F, Mn, Zn…

General Functions of Minerals

• Fluid Balance: K, Na & Cl are important in maintaining fluid balance.
• Structure: important components of bone and teeth (Ca, P& F)
• Hormone Components: The metabolic regulator hormone thyroxin
contains iodine.
• Metabolism: essential for nerve transmission and muscle function.
• Cofactors: Some minerals, such as copper and zinc, function as
cofactors in metabolic reactions.
Micro minerals (trace minerals)
Iron
Micro nutrient essential for formation of hemoglobin and myoglobin.
- Transport (Hemoglobin) & storage of oxygen (Myoglobin).

Food Source: Egg yolk, meat, chicken, fish, lentils, chick pea, pumpkin
seed, wheat germ, grains…etc.
Requirement: 8-10mg for men, 10-18mg for women, 20mg for pregnant
& lactating women.
Deficiency: The most common long-term iron deficiency symptom is
anemia.
Prevention Strategies
- Supplementation of target populations.
- Dietary diversification/modification.
- Fortification –Potential vehicles: cereals, flour, condiments, infant feed
Iodine:
- One of the micronutrient essential for regulation of physical growth
& neural development
- Required to produce thyroid hormones (T3 and T4) that control cell
metabolism, neural tissue growth.
Food source:
- sea foods, drinking water, milk,....
-plant source depend on presence of iodine in the soil. Iodine is
naturally found in the top soil, Iodized salt.
Deficiency: goiter, mental retardation, cretinism, defect in
development of nervous system.
The main strategies to control and eliminate iodine deficiency are:
- Universal iodization of salt for human. (WHY SALT IS IODIZED)
- Supplementation of iodine capsules to population in highly endemic
areas.
- Iodization of other “Vehicles”
Fluorine:

-Commonly added to public water supply as a means to prevent tooth

decay.(1mg/l)

-Prevent dental carries by making the enamel more resistant to acid

and by its local effect on the oral cavity.

-Deficiency and excess:

-Deficiency cause dental caries

- Excess prolonged intake cause fluorosis, if intake is >4mg/day.

- Fluorosis: state of toxicity of the trace element.

Food source: Apple, egg, kidney, tea , wine, onion, Some natural water
source.
Macro minerals

Calcium
-Most abundant mineral in the body, 99% found in hard tissues.

-Give strength & rigidity.

Absorption:
-Mainly in duodenum in acidic medium, decrease in lower part.

-Requires binding protein.

Absorption is promoted by:

-Stomach acid and Vitamin C, maintain calcium in an absorbable form.

- Lactose
- Vitamin D
Factors influencing calcium absorption (Decrease calcium absorption)

- Oxalic acid: found in green leafy vegetables)

-Phytic acid: found in husk of whole grain.

-Uronic acid : found in whole grains, Binds Ca++.

-Increased GI motility: - by decreasing absorption time of nutrients. E.g.

steatorhea, laxative, fibers.
-Dietary fibers: also bind with calcium and decrease calcium
absorption.

Drugs: like anticonvulsant, thyroxin, and aluminum containing antacids

decrease calcium absorption. (As side effect)
Function:

- Bone formation (calcium phosphate & mixture of calcium phosphate

& calcium hydroxide)

- Tooth formation(enamel & dentin contain hydroxyapetite).

- Cofactor in regulating biochemical rxn, e.g. blood clotting.

- Muscle contraction.

Food source: Milk, milk product, finger millet, soybean, spinach....etc.

Deficiency : osteoporosis, osteomalacia, muscle cramp, muscle

contraction, high blood pressure, colon & rectal cancer, tetany.
Phosphorus

- Most abundant mineral in the body, mainly found as calcium

phosphate crystals , 90% in bone and teeth.

Absorption:
-Small intestine, after released from phosphorus containing
chemicals.

Function

- Mineralization of bone and teeth in the form of calcium phosphate

(apatite) and combination of calcium phosphate & calcium hydroxide
(hydroxyapatite).
- Facilitate energy transfer and capture during oxidation of CHO, fat
and protein. Energy stored in phosphorus containing compounds such
as ATP & ADP.
- Component of essential body compounds such as ATP, ADP, DNA,
RNA, cell membrane.

- Regulates acid base balance (buffer), ions like phosphate, hydrogen

phosphate and dehydrogenate phosphate.

Food source:

Milk, milk product, egg, fish, nut, legumes, meat, poultry tea, coffee.
Deficiency:
Rare in human beings, bone demineralization can occur with
individuals who have eating disorders.
Sodium
Extracellular cation necessary for proper PH and water balance.

Absorption
-In the small intestine , each day 3000-6000mg of sodium taken in to
the body. Varies depending on amount added during cooking.

Function.
- Regulate water balance , accounts for much of osmotic pressure
in ECF by counter acting ICF ( K is the major cation in ICF)
- Plays a crucial role in maintaining BP by increasing water
absorption in the kidney.
- Sodium is needed for impulse transmission & and muscle
contraction.
- Enhance the flavor of many foods.
- Maintain PH of ECF, because ions like sodium bicarbonate remove
hydrogen ion from the solution.

- Essential for absorption of glucose.

Food source: table salt, tomato, beef, green bean, milk, butter,
bread........

Deficiency: muscle cramp, nausea, fatigue, appetite loss.....

Potassium (K+)

Functions
-Potassium is the principal intracellular (+) ion (cation). Potassium
maintains osmotic balance for the levels of Sodium found in the
extracellular fluid.

- Potassium is essential for nerve transmission.

Potassium has similar roles in maintaining proper muscle function.

Potassium Food Sources
- Fresh fruits, including citrus fruits. Bananas are noted as good
potassium sources.
- Fresh vegetables, and legumes are excellent sources of potassium.
- Milk products and meats are potassium sources for animal foods
 Deficiency

Potassium deficiency can occur with dehydration by sweating,

vomiting or diarrhea. Muscle weakness occurs when K+ is chronically
low.
Chlorine (Cl-)
- Chlorine is the primary (-) ion (anion) in the body, used to balance
sodium (+) in extracellular fluids and potassium (+) in intracellular
fluids.

Functions
- Chlorine is important for pH, electrolyte and fluid balance.
- Chlorine is a component of hydrochloric acid (HCl) in the stomach.

Deficiency

- Chlorine deficiencies are not heard of under normal health

conditions.
Reading Assignment: water
- Body water
- Water In Relation To Body Function
- Loss of water
- Abnormal Loss of water
- dehydration