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Stacey A. Pappas
Kaplan University
2/1/2016
What is Vitamin C?
Vitamin C is a water-soluble nutrient found in some foods
When consumed the nutrient acts as a antioxidant
Antioxidants help protect cells from being damaged by free radicals
Our bodies make collagen from vitamin C
Vitamin C improves the absorption of iron from plant based foods
Recommended Amount
40/50 mg
15/25/45 mg
75/65 mg
Adult Men
90 mg
Adult Women
75 mg
Pregnant Women
85 mg
Breastfeeding Women
120 mg
*Smokers add 35 mg
Deficiency or Toxicity?
Vitamin C is rare. People who get less than 10 mg for many weeks
may develop scurvy.
Scurvy causes fatigue, inflammation of the gums, small red or
purple spots on the skin, joint pain, poor wound healing,
corkscrew hairs and depression.
Scurvy is faal if not treated.
Taking too much Vitamin C can cause diarrhea and nausea.
Upper Limit
Birth to 12 months
Not established
Children 1-3
400 mg
Children 4-8
650 mg
Children 9-13
1200 mg
Teens 14-18
1800 mg
Adults
2000 mg
Clinical Applications
Wound healing
Fever and infection
Growth
Stress and body response
Chronic disease prevention
References
National Institue of health. (2011, June 24). Retrieved February 1,
2016, from https://ods.od.nih.gov/factsheets/VitaminCConsumer/
Schlenker, E., & Long Roth, S. (2011). Williams' essentials of
nutrition and diet therapy (10th ed.). St. Louis, MO: Elsevier.