SCI241 Fat- and Water- Soluble Vitamins
Research the functions, importance, and role of fat- and water-soluble vitamins.
Write a 700- to 1,050-word paper in APA format that includes a title page, detailed summary, and separate reference page. Address the following in your paper:
Identify the vitamin classification.
Why are vitamins an important part of daily nutrient intake?
What are fat-soluble vitamins? What are high nutrient sources of these vitamins?
What are the functions, benefits, deficiency risks, and toxicity risks of fat-soluble vitamins?
What are water-soluble vitamins? What are high nutrient sources of these vitamins?
What are the functions, benefits, deficiency risks, and toxicity risks of water-soluble vitamins? …show more content…
A (retinol) (provitamin A, such as beta carotene)
Vitamin A: liver, vitamin A fortified milk and dairy products, butter, whole milk, cheese, egg yolk.
Provitamin A: carrots, leafy green vegetables, sweet potatoes, pumpkins, winter squash, apricots, cantaloupe.
Helps to form skin and mucous membranes and keep them healthy, thus increasing resistance to infections; essential for night vision; promotes bones and tooth development. Beta carotene is an antioxidant and may protect against cancer.
Mild: night blindness, diarrhea, intestinal infections, impaired vision.
Severe: inflammation of eyes, keratinization of skin and eyes. Blindness in children.
Mild: nausea, irritability, blurred vision.
Severe: growth retardation, enlargement of liver and spleen, loss of hair, bone pain, increased pressure in skull, skin changes.
Vitamin D-fortified dairy products, fortified margarine, fish oils, egg yolk. Synthesized by sunlight action on skin.
Promotes hardening of bones and teeth, increases the absorption of calcium.
Severe: rickets in children; osteomalacia in adults.
Mild: nausea, weight loss, irritability.
Severe: mental and physical growth retardation, kidney damage, movement of calcium from bones into soft tissues.
Vegetable oil, margarine, butter, shortening, green and leafy