FAT SOLUBLE VITAMINS Vitamin Chem.&phys nature A (retinol) a. Preformed vitamin Aanimal source b.

Provitamin Aprecursor carotene; pigment found in green and yellow plants; body converts to vit A

Absorption&storage 1. Absorption- bile salts, pancreatic lipase& dietary fat Carotene to vit a= ab dsa intestinal wall Abd through lymphatic system and portal blood to liver Liver-large storage

Stability Stable: light &heat Destroy: prolong heating, -oxydation -uv light Preserved: =cool atmosph =ref =use wid vit E

2. 3.

4.

D (calciferol)

1. Sterols 2. Formed in skin by irradiation of cholesterol by sunlight

1. Ab. With calcium &phosphorus in smack intestine 2. Formed by sunlight 3. Storage=liver

Stable, foods with vit b can be kept or warmed w/out deteriorating

Physiologic Function 1. Vision cycle -component of visual purple(rhodopsia) Light sensitivity pigment in the retina enabling it to make adjustments to light& dark. Tx: injestion of vit A 2. Epithelial tissue -for synthesis & maintenance of epithelial tissue/ integrity of the skin&4mation of toothbuds. 3. groeth&bone development -dahil sa effect nito sa protein synthesis 4.reproduction -steroid hormone synthesis 1. Absorption of calcium & phosphorus 2. Essential 4 normal growth&developme nt

Deficiency Night blindedness Eye lesion BITOTS SPOT-mild XEROPTHALMOS severe Retarded growth Lower resistance sa infection Faulty skeletal/dental development Keratinization of epithelial linings Skin lesions food skin aka PHARYNODERMA Dry w/ popular eruption most sa hita, abd, back,upper arm

Toxicity Violent headache n/v swollen painful long bones cessation of mens HYPERCAROT ENIMIA-too much carotene,deposition of carotine in tissue=nagkakaroon ng orange appearance

Food sources Preformed vit A Animal sources (liver, egg yolk, milk . cream, butter&cheese Fortified margarine/ skim milk fortified with vit a Fisher=dilis, tahong Precursors/ provitamin A Green/ yellow vegetables Malunggay. Kamote, kangkong, pechay, kalabasa.saluyot

Tetany-abnormal muscle twithching, cramps, sharp bilateral spasm of joint in the wrist&ankles Rickets- retarded bone, bone are soft&fragile. Pigeion breasted.boe legged(children) Dentition and closing of fontanel are delayed.(infants) Osteomalasia/ adult ricket-skeletal deformities&rheum

Nausea Diarrhea Polyuria Demineralization of bones HYPERCALCEMIA10003000IU/KG/DAY

ANIMAL SOURCE -fortified margarine Butter, milk, cheese, fish. Liver.glandular organs Sardines, salmon, egg yolk

atic painlike in joints E ( tocopherol) Resistant to oxidation Fat soluble Stable to heat&acid s Absorption aided by bile &fats Store in adipose tissue 1. Antioxidant functions2. Helps sustain tissue integrity Stable: heat&acids Unstable: alkaline Uvlight/ oxygen Destroyed when contact with: rancid, fats, lead,iron Isoluble in H2o Storage: deep freeze food processing Deep fry Resistance to heat Sunlight destroy Unstable to all alkali Hemolysis of RBC Low blood levels of tocopherol Increase urinary excretion of creatine & Decrease excretion of creatinine Hypervitaminosis E Plant source Soybean/cptton seed, mayonnaise, salad dressing and margarine. Nuts Animal source Egg yolk, butter milk

K (phylloquinone , menadione)

Fat soluble Synthesize by normal intestinal bacteria

Absorbed by lacteals , Portal blood to liver Stored in liver

1.maintenance of prothrombin level in blood plasmacoagulation of blood 2. need for phosphorylationprocess that aids the phosphate radical to glucose so that its passage through the cell membrane is hastened Formation and maintenance of intercellular cementing substance- binder that holdsd cell in proper relation to each other Converts folic acid to its active form-folinic acid Healing of bones/wound fractures Prevent MEGABLASTIC ANEMIA& PETECHIAE HEMORRHAGE Resistance against infection Tyrodine&phenylslsnine

Hemorrhagic dse in newborn Delayed blood clotting time in adult

Vomiting Hemolysis Albuminuria Kennicterusoccumulation of bile pigment in gray mater of the CNS

Liver, dark green leaves, wheat bran, vegetable oils, soybean oil Tomatoe, tubers, seeds, legumes. Egg yolk

WATER SOLUBLE VITAMINS C (ascorbic acid) Water soluble acid, easily oxidized, unstable

Small intestine Stored in adrenal tissue

Loss by cookin/ exposing on air Use of sodium bicarbonate Preserved: quick cooking refrigeration Less destruction: food cooked quickly in small amounts of boiling water covered Contents depends on pano niripened, when harvested,

Irritability Gen weakness Lack of appetite Lowered resistance to infection Pallor Scurvy Bleeding Wollen gums;loose teeth;tender joints;megabastic anemia

Requirement allowance Male more vit C Increase vit C: lactating. Surgery, illness, infection, shock

Balimbing Bayabas Kalamansi juice Lemon Mannga Suha Kamatis Cauliflower toge

metabolism Improves IRON absorption Brain metabolism Antioxidant action Vitamin B-complex -need to be continuily replaced bec short life sila -boiling 15-40 loss : frying 40-50% loss: roasting 30-60% loss - GROUP I- CLASSIC DSE FACTORS Function Stability B1- thiamine - Needed for carbohydrate metabolism- kasi part sya ng coenzyme factor& thiamine pyrosphospate Helps mentaine good appetite, good muscle tone, normal functioning of nerves Loss: cooking Little/ no effectfreezing

stored,cooked

Deficiency Loss appetite Weakness Easy fatigability Indigestion Severe constipation Gastric atony Poor reflexes/ irritability Numbness of extremity Beri-beri/ nutritional polyneutritis Types: 1.infantile beri-beri -occurs in infant 2 to 5 months whosw main food is milk from a mother with beri beri Sx/; loss of voice (aphoria), whining cry, cyanosis, diff in breathing, dceath in few hours 2.wet Beri-beri Sx. Edema of both lower extremities that progress upwards to body cavity- abd, chest. Enlarge heart, parasthesia in toes(tinutusok ng pin), gradual loss of touch sensation, muscle weakness, finally paralysis. Ariboflavinosis- tissue changes sa skin, eyes mouth nose. The skin develops seborrheic dermatitis. Tongue nagkakacheilosis &glositis

Req. allowance 0.2 -0.5 mg/1000caloric -

Food source Lean /liver/glandular organ ng pork, shellfish Nuts, lugumes

B2 -riboflavin

Niacin (nicotinic acid)

- Essential component of coenzymes flavin mononucleotide and flavin dinuchleotide. Riboflavin is essential for protein , fat& carb metabolism - Needed for conversion of tryptophan to niacin - Helps maintain healthy skin, tongue, mouth, normal vision, proper G&D - Hydrogen&electron acceptors - Photosynthesis in plants& fixation of CO2 in animal cells

Stable : heat , oxidation, acid

Paginjected with higher doses and prone pag may vit a&D deficiency

- AS: cheese, milk,liver.glandular organs - PS:: whole grain , legumes,vegies,seawe eds - AS: liver, glandular organs, lean meats, fish/ poultry, milk, cheese

Resistance to heat, light, air, acids alkalis Small amount in cooking is lost

Anorexia Indigestion Skin changes Pellagra- char by 4Ds

-hypermotility Acidity of the stomach Paralysis of resp center

Dermatitis(bilateral dem) -blackish/dark;appirs symmetrical in areas exposed to sunlight Dementia Diarrhea Death Beafy red tongue, corners of the mouth cracked( angular stomatitis)

- PS:legumes, nuts, green vegetables.

1. B6 (pyridoxine)

- For formation of tryptophan & for conservation of tryptophan in nicotinic acid - Related to protein metabolism 2. Panthotheanic - Carb, protein, fat metabolism Water soluble Insomnia acid - Maintenance of normal growth, helthy Stable in moist heat muscle cramps skin& integrity of CNS tangling sensation of extremities - Part of coenzyme A vomiting 3. lipoic acid - sulfur containing fatty acid/ not true vitamin bec it can be synthesized in adequate amnts in the body - coenzyme energy converting pyruvic acid to acetyl CoA 4. Biotin - Coenzyme factor in CO2 fixation Stable to heat - + active acetate CoA it helps in the Soluble in synthesis of purines, pyrimidines , water&alcohol fatty acids& carboxylation Susceptible to oxidation, to alkaki,strong acids GroupIII- cell growth&blood forming factors A .Folic Acid - Transfer of one-carbon units to Unstable to heat in Poor growth appropriate metabolites In the acid media Megoblastic anemia/blood disorder synthesis of DNA,RNA Stable to sunlight Glossitis METHIONINE&SERINE when in solution GIT disturbance - Convertion of histidine glutamic acid Loss in processing Impaired absorption - Formation of food in high temperature. B.B12 - Essential for normal function in the 70% of vitamin Demyelination of the large nerve fibers of metabolism of all cells, especially for retained during the spinal cord those in the GI tract, bone marrow, cooking Pernicious anemia and nervous tissue &for growth. - Effects myelin formation - Ass. w/ folic acid ab&metabolism Group IV: other related factors (pseudo-vitamins) 1. INOSITOL/ muscle sugar -occur in meat&meat extranctive, muscle&glandular organs, brain, legumes, nuts

5mg/day

Corns, olive, peanut, wheat, lard, soybeans, nuts Liver, glandular organs, meats, eggs, milk, cheese, legumes

150-300 micrograms /day

Liver, glandular organs, meat, eggyolk, milk, molasses, whole grain legumes&nuts

Liver, kidney. Beans/ lima beans, dark green veggies; spinach asparagus, broccoli.

Animal protein

-Minimum req unknown -a lipotropic agent -phosphoinositol helps transport&metabolism of fats 2. Choline -a lipotropic agent- it mobilize fat and prevents fatty acid -needed for fat transport as a constituent of phospholipids: lecithin, cephalin,sphingomyelin -helps sa transmission of nerve impulse -def: results in fatty liver as seen in chronic alcoholism& kwashiorkor - food source: eggyolk liver, brain, kidney, heart, meats, legumes nuts MINERALS Calcium phosphorus molybdenum Traces: barium potassium sulfur cobalt chromiumtin silver gold sodium silicon nickel aluminum arsenic chlorine magnesium iron zinc selenium manganese copper iodine

bromine gold

*check table20@pp85 Major minerals Calcium Distribution Af total body weight- 1.5 to 2.2& is calcium 99% sa bones/teeth 1% soft tissue.etc Functions -+phosphorus=calcium phosphate- hard element ng bone&teeth -participates in muscular contraction &relaxation -promotes blood coagulation -nerve transmission& regulation of heat Utilization Absorption 1. Better absorption pag growth, pregnancy, lactation, decrease absorption pag old age 2. Vit D- kasi niingcrease ng vi tang permeability of intestinal membranes to calcium& by activating the active transport system 3. Low gastric ph, pag acidic better absorption 4. Increase meat intake=increase excetion of calcium in urine 5. Ratio of Ca:P imp in absoption of both minerals..1:1 adult 6. Interfers w/absorption OXALIC(kamias)&PHYTIC ACID(phytose)-CAN SPLIT 7. STEATORRHEA 8. Increase GI motility.laxative/bulk forming food=decrease calcium ab 9. Lack of exercise may cause loss of bone calcium&reduce sbility to replace it 10. Alcohol=reduce calcium Food source Kuhol, malunggay leaves, saluyot, dilis, hipon, talangka, cheese, bagoong, dried fish. Galunggong, saluyot, milk, evap Deficiency Retarded growth Rickets Osteomalcia(adult rickets)reduction in mineral content of the bones Tetany- dahil dec. yung circulating ionized calcium= uncontrolled reaction of muscle tissue hypercalcemia

Magnesium

+phosphate,calcium=50% in bones -1% extracellular fluids -highest concentration sa muscle&RBC

absorption 11. Caffeine=inc urinary calcium excretion1:6mg -essential part of enzyme essential for transfer of energy -core of chlorophyll molecule Cellular metabolism Regulates blood phosphorus level -inc stability of calcium in the tooth enamel

Nuts, soybeans, milk,cocoa, meat, sea food, whole grain, peas, dried beans

Sodium

50%-extracellular fluid 10%-cells 40%-skeleton bound Total- 1.8mg/kg fat

-maintaining fluid balance - acid base balance -allows passage of material through cell wall -maintain normal muscle irritability/ excitability

Potassium

-Principle CATION present w/in the cell/ in intracellular fluid

-maintain fluid&electrolyte balance -acid-base balance Act of skeletal&cardiac muscle Carb&protein metabolism

Carrots Spinach Celerie Peas Vetsin Toyo Patis Catsup Tocino, tapa,bacon, ham hotdog, Canned foods 2-6gm

Hypomagnesemic tetanyseen sa w/ kwashiorkor& intestinal malabsorption, Hypermagnesemihypotension, arrhythmia/cardiac arrest,ECG changes, Dec. tendon reflex,coma Hyponatremia- occur in dehydration/ heat exhaustion,, after surgical procedures, marked loss of blood Edemaexcess/hypertension, kidney disorder. Hypokalemia- prolong asting dse , malnutrition, vomiting, diarrhea, gastric suction of diabetic acidosis Apathy Mascular weakness Mental confusion Abd distention Hyperkalemia- kidney fail to excrete properly= weakening of heart acton, mental confusion, poor rr, numbness of extremities -can cause erosion of bones common sa industrial workers CystinuriaCystine kidney stone

Phosphorus

1% phosphorus 85%-inorganic phases of bones&teeth -Almost in every protein cell 0.25% of body weight -highest concentration in hair, skin, nails

Sulfur

-components of bone&teeth -component of every cell -imp in ph regulation as a princip al anion in cell - phosphorilation facilitate passage of substance through cell membrane -maintaine protein structure bec of disulfide linkage bet parallel peptide chain -activates enzyme -participates in detoxification reaction

Cheese, milk, dairy products, meat, poultry, fish, eggs, dried beans 1% sa protein ay sulfur

Chlorine

Major ANION in extracellular fluid -highest sa CSF

-fluid aci base bal -electrolyte balnce Contributes sa necessary acidity of stomach Iron id FERROUS form is better absorbed than in ferric form Increase fiber in diet interfere with iron ab. Coffee reduced iron ab, 50mg of ascorbic acid=increase absorption Types of iron 1.Heme iron -found only in meat, more absorbed in the body 2. Non- Heme Iron -from other iron containinf food.cereals, egg, veggies.

Table salt NaCl

Alkalosis- results ng excessive loss of chlorine sa GI during vomiting, diarrhea, tube drainage Anemia -reduction in size of RBC/blood carrying o2 Causes: *Nutritional anemia Poor quality sources /poorcookery *hemorrhagic anemia Excessive excretion bec of blood loss in pregnancy, blood donation *inadequate formation of RBC bec of Vit B12 def. Effects of excess 1.Hemosiderosis -intake 2.hemochromatosis -genetic

B. Trace minerals Iron

75mg/kg-3-5gm 60-75%-hemoglobin 5%-myoglobin 26% - liver, spleen, bone marrow

-constituent of hemoglobin& myoglobin iron- carrier of o2= cellular respiration -hemoglobin formation -componet of enzyme needed for converting betacarotene to vit a, synthesis of urine, collagen synthesis

Liver Rice bran Saluyot Spag Ampalaya leaves Kamote leaves Monnggo Petsay Soybeans Pork spleen kidneylung Egg Clam Sesame seed

Copper

Large sa liver, brain, heart, kidney

Iodine

20-30mg

1. For formation of hemoglobin 2. Promotes absorption of iron from GIT and transportation of such from the tissues to plasma 3. Valuable catalyst in oxidationreduction meachnism of living cell 4. Integrity of myelin sheath surrounding nerve fibers 5. Part of tyrosine- formation of melanin pigment in hair 6. Bone formation 1. For synthesis of thyroxin, 2. Hormone sa thyroid gland

Organ meat, shellfish, cherries, nuts, cocoa, mushroom, cereals

Depigmentation of skin& hair CNS abnormalities Hypotonia Hypothermia Hychronic microcytic anemia Excess: wilsons dse

Sea food/weeds Iodized salts

1. Goiter 2. Cretinism- ins intake of iodine during pregnancy

-infant, hypothyroidism, dwarfed, retarded, thick pasty skin, protruding abdomen 3. myxedema- adults w/ low iodine intake nung childhood@ ado Manganese Cobalt 10-20mg Liver Trace 1.Activator of # of metabolic reactions 2.catalys of a # of enzymes needed in glucose & fat metabolism 3.Increase storage of thiamin 1.constituent of B12 2. necessary for RBC formation 3. for normal Fx of a cell 1. Present in RNA Nuts, tea, dried/fresh fruit Liver, kidney, oysters,clam, poultry Pernicious anemia Excess: polycythemia-increase in # of RBC

Zinc

30- nutrition 31-chn 1-pharma 2-pharma 3-pedia 4-pedia, nutrition,ethics, 5-rhetric,chn, pharma,