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Nutrition Lecture # 2

Vitamins play a crucial role in maintaining health by aiding in metabolism, digestion, muscle contraction, and blood creation. This lecture covers the four types of fat-soluble vitamins: A, D, E, and K. Vitamin A supports night vision and skin health, while Vitamin D is essential for bone formation and calcium absorption. Vitamin E acts as an antioxidant, and Vitamin K is vital for blood clotting. Learn about their functions, sources, and consequences of deficiencies or excesses for a well-rounded understanding of these essential nutrients.

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Nutrition Lecture # 2

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  1. Nutrition Lecture # 2 Vitamins

  2. Purpose of Vitamins • Help metabolize carbohydrates and fats • Help digest food • Contract muscles • Blood creation and clotting • Help to perform all body functions

  3. Types of Vitamins A. Fat Soluble • Stored in fat in the body – can build up and become toxic • Vitamin A (Carotene) • Vitamin D • Vitamin E • Vitamin K

  4. Vitamin A - Carotene 1. Functions: • aids in night vision • maintains cells of skin and lining of body cavity • bone and tooth growth • anti-oxidant ( helps reduce risk of cancer ) 2. Sources • Yellow/orange fruit or veggies • green leafy veggies 3. Deficiency – poor night vision, infections of mucous membranes, bone growth problems 4. Excess – problems w/ vision/ appetite, skin, joints and bones. nervous system damage

  5. Vitamin D 1. Functions: • aids in bone formation – absorbs calcium and phosphorus in the intestines and delivers it to the bones • Helps maintain heart action and nervous system 2. Sources: • sun • fortified milk & butter • fish • eggs 3. Deficiency – rickets – bone deformity 4. Excess - calcium deposits leading to deafness, kidney stones, High blood pressure

  6. Vitamin E 1. Functions: • anti-oxidant • helps maintain vitamin A and fats 2. Sources: • green leafy veggies • multi grain cereals • vegetable oils • nuts 3. Almost impossible to be deficient, wide spread in food 4. Excess – no known case of toxicity

  7. Vitamin K 1. Functions: • aids blood clotting 2. Sources: • green leafy veggies • fruit • grains 3. Deficiency - hemophilia

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