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HW205 Unit 4 Seminar
Understand the primary uses of the water soluble vitamins.
Learn the purpose and benefits of supplementing with these vitamins.
Be able to identify food sources of the nutrient.
Know the RDA level along with common dosages and forms of supplementation that are commonly used.
Understand the potential safety and precaution issues.
Store cut produce in tightly covered containers
Avoid cutting produce into small pieces Cook veg for limited time in limited water Steam veg for least nutrient loss Stir-fry veg in a small amount of fat Use both raw and cooked veg in your
menus
Remove: Pesticides Soil Bacteria
Even if you’re going to peel it!
Antioxidant activity Collagen synthesis General metabolism Make iron available for hemoglobin
synthesis Controls conversion of phenylalanine to
tyrosine
Easily absorbed in small intestine Requires acidic environment Not stored in a single spot, distributed
throughout body and not saturating tissues
Excess is excreted in urine General body pool can last up to 3
months
Men: 90mg Women: 75
Smokers require more (+35mg) Pregnant and lactating women need more
Toxicity Not common UL: 2g
GI issues and diarrhea
Citrus fruits and tomatoes Broccoli and salad greens Strawberries Watermelon Sweet potatoes Cabbage *Easily oxidized
Thiamin Riboflavin Niacin Pantothenic acid Biotin Pyridoxine (B6) Folate Cobalamin (B12)
Acid environment Upper duodenum Not stored in large amounts Responds rapidly to: fever, muscular
demand, pregnancy, lactation Stores depend on intake and general
diet Excess excreted in urine
DRI: 0.3mg/1000kcal dietary intake Men: 1.2mg Women: 1.1mg
GI issues Nervous system impairment Cardiovascular system – heart
weakness Musculoskeletal system – chronic pain
Alcohol abuse Acute illness or disease Normal growth & development Diuretics use Gastic bypass surgery Food: enriched bread, cereals, legumes,
lean pork, beef
Easily absorbed upper small intestine Fiber supplements can inhibit
absorption Small amounts in liver and kidneys Day-to-day supplies from diet DRI
Adolescent+ Men: 1.3mg/day Adolescent+ Women: 1.1mg/day
Ariboflavinosis (deficiency) Tissue inflammation Poor injury healing
Food: Milk (store in dark containers) Cheese Meat Enriched grains vegetables
Nicotinic acid and nicotinamide Use as coenzyme & drug for cholesterol Side effects: GI upset, hyperglycemia, liver
damage Deficiency: pellagra, muscle weakness,
anorexia, indigestion DRI: Men: 16mg/day, women: 14mg/day Food: meat, dairy, peanuts, dried
beans/peas, whole grains and enriched bread/cereal
Synthesized in intestines by bacteria Absorbed in sm intestine, combines w/
phosphorus to make Acetyl CoA Controls metabolic reactions (CHO, fat,
protein) AI: 5mg/day No known deficiency or toxicity
Synthesis of fatty acids and amino acids, and role in making genetic material
Minute traces in body, intestinal bacterial synthesis
AI: 30mcg/day No known natural deficiency Food: egg yolk, tomatoes, liver, yeast,
corn, soy
Pyridoxine, pyridoxal, pyridoxamine Absorbed in upper small intestine Stored in muscles and tissues throughout
body Neurotransmitters, amino group transfer,
control niacin, hemoglobin formation, immune function
Deficiency: anemia, CNS changes, pregnancy, blood homocysteine, medications
DRI: Age 19-50: 1.3mg/day Men over 50: 1.7mg/day Women over 50: 1.5mg/day
Toxicity: over 1000mg/day: muscle coordination
Food: whole grains, legumes, meat, poultry, bananas, potatoes
Absorption depends on source 50% natural plant source 85% fortified foods
Function: attach single carbons to metabolic compounds
Deficiency: Anemia, medications/gastric acid issues Birth defects Chronic diseases
DRI: adolescents/adults: 400mcg/day Pregnancy: 600mcg/day
Toxicity: UL: 1000mcg/day Can make up for B12 deficiency in blood
but not nervous system Food Sources: dark green leafy veg,
citrus, tomatoes, cantaloupe, legumes, fortified grains
Reaction in stomach splits B12 from its protein, and it binds to intrinsic factor. Absorbed in small intestine.
50% stored in liver and rest distributed evenly
RDA: 2.4mcg/day for adults Food sources: lean meat, fish, poultry,
milk, eggs, and cheese