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2. ABOUT ELMER VERNER MCCOLLUM

3. Elmer Verner McCollum (March
3, 1879 – November 15, 1967) is
an American biochemist known for his work
on the influence of diet on health.
Elmer Verner McCollum

4. Elmer Verner McCollum’s Bio data
Born March 3, 1879
Fort Scott Kansas,U.S.
Died
November 15, 1967 (aged 88)
Residence
America
Nationality
American
Fields
Biochemist
Institutions
Johns Hopkins Boomerang School of Public Health
Alma mater
University of Kansas Yale University Ph.D.
Known for
Discovering Vitamin A, Vitamin B and Vitamin D .
Discovering the influence of diet on health.
Devising the Vitamin naming system.
Discovered the importance of trace metals on Diet.
Notable awards
Howard N.Potts Medal (1921)

5. WHAT IS VITAMIN-A ?
Vitamin A is the name of a group of fat-soluble
retinoid, including retinol, retinal, retinoic acid,
and retinal esters . Vitamin A is involved in
immune function, vision, reproduction, and
cellular communication Vitamin A is critical for
vision as an essential component of rhodopsin a
protein that absorbs light in the retinal receptors,
and because it supports the normal differentiation
and functioning of the conjunctival membranes
and cornea . Vitamin A also supports cell growth
and differentiation, playing a critical role in the
normal formation and maintenance of the heart,
lungs, kidneys, and other organs

6. BENEFITS OF VITAMIN - A
Vitamin A prevents eye
problems, promotes a healthy
immune system, is essential for
the growth and development of
cells, and keeps skin healthy.

7. Table 1: Recommended Dietary Allowances (RDAs) for Vitamin A
Age Male Female Pregnancy Lactation
0–6 months* 400 mcg RAE 400 mcg RAE
7–12 months* 500 mcg RAE 500 mcg RAE
1–3 years 300 mcg RAE 300 mcg RAE
4–8 years 400 mcg RAE 400 mcg RAE
9–13 years 600 mcg RAE 600 mcg RAE
14–18 years 900 mcg RAE 700 mcg RAE 750 mcg RAE 1,200 mcg RAE
19–50 years 900 mcg RAE 700 mcg RAE 770 mcg RAE 1,300 mcg RAE
51+ years 900 mcg RAE 700 mcg RAE

8. Table 2: Selected Food Sources of Vitamin A
Food
Mcg RAE per
serving
IU per
serving
Percent
DV*
Sweet potato, baked in
skin, 1 whole 1,403 28,058 561
Beef liver, pan fried, 3
ounces 6,582 22,175 444
Spinach, frozen, boiled, ½
cup 573 11,458 229
Carrots, raw, ½ cup 459 9,189 184
Pumpkin pie, commercially
prepared, 1 piece 488 3,743 249
Cantaloupe, raw, ½ cup 135 2,706 54
Peppers, sweet, red, raw, ½
cup 117 2,332 47
Mangos, raw, 1 whole 112 2,240 45

9. Table 3: Tolerable Upper Intake Levels (ULs) for Preformed Vitamin A
Age Male Female Pregnancy Lactation
0–12 months
600 mcg RAE
(2,000 IU)
600 mcg RAE
(2,000 IU)
1–3 years
600 mcg RAE
(2,000 IU)
600 mcg RAE
(2,000 IU)
4–8 years
900 mcg RAE
(3,000 IU)
900 mcg RAE
(3,000 IU)
9–13 years
1,700 mcg RAE
(5,667 IU)
1,700 mcg RAE
(5,667 IU)
14–18 years
2,800 mcg RAE
(9,333 IU)
2,800 mcg RAE
(9,333 IU)
2,800 mcg RAE
(9,333 IU)
2,800 mcg RAE
(9,333 IU)
19+ years
3,000 mcg RAE
(10,000 IU)
3,000 mcg RAE
(10,000 IU)
3,000 mcg RAE
(10,000 IU)
3,000 mcg RAE
(10,000 IU)

10. SOURCES OF VITAMIN-A
Good sources of vitamin A are
milk, eggs, liver, fortified cereals,
darkly colored orange or green
vegetables (such as carrots,
sweet potatoes, pumpkin, and
kale), and orange fruits such as
cantaloupe, apricots, peaches,
papayas, and mangos
.

11. WHERE IS VITAMIN-A - OBTAINED
Vitamin A can be obtained in the diet foods
of animal origin such as milk, eggs, fish,
butter, fortified margarine, cheese and liver.
In developing countries it is obtained from
carotene, which is present in the green and
yellow fruits and vegetables, furthermore
the vegetable sources of this vitamin are
sweet potatoes, pumpkin, mangoes, apricot,
beet greens and dark green leafy
vegetables

12. VITAMIN-A DEFICIENCY
The deficiency of
vitamin leads to skin
changes and to night
blindness or failure of
dark adaptation due to
the effects of deficiency
on retina.

13. VITAMIN-A AND HEALTHFUL
DIETS
The federal government's 2010 Dietary
Guidelines for Americans notes that "nutrients
should come primarily from foods. Foods in
nutrient-dense, mostly intact forms contain not
only the essential vitamins and minerals that are
often contained in nutrient supplements, but also
dietary fiber and other naturally occurring
substances that may have positive health effects.
...Dietary supplements...may be advantageous in
specific situations to increase intake of a specific
vitamin or mineral.

14. TOP 10 FOODS
HIGHEST IN
VITAMIN-A

15. LIVER
The liver of any animal is packed with vitamins and
minerals, and is best prepared steamed or fried with
onions and herbs. Turkey liver provides the most vitamin A
with 75333IU (1507% DV) per 100 gram serving, or
62526IU (1250% DV) per liver. The liver of most any animal
will provide 1000%+ DV of vitamin A.

16. Paprika, Red Pepper, Cayenne, Chili
Powder
A tablespoon of paprika contains 3691IU (74% DV) for
vitamin A, or 52735 IU (1055% DV) for a 100 gram
serving. Other red pepper powders have similar
amounts with Cayenne powder providing 41610 IU
(832% DV) per 100g or 2081IU (42% DV) in a single
tablespoon

17. Sweet Potatoes
With their bright orange color sweet potatoes are packed
with vitamin A. Sweet potatoes provide 19218IU (384%
DV) of vitamin A per 100 gram serving, or 38436IU
(769% DV) in a cup of mashed sweet potato, and
21909IU (438% DV) in a medium sized sweet potato.

18. CARROTS
Carrots are excellent cooked or as a snack. 100
grams of raw carrots provides 16706IU (334%
DV) for vitamin A. That is 10191IU (204% DV) for
a medium sized carrot, and 2069IU (41% DV) for
a single baby carrot.

19. DARK LEAFY VEGETABLES
Crisp, fresh, and delicious, dark leafy greens are great in a salad or steamed as a
side. As a bonus they are also Kale provides the most vitamin A with 15376IU
(308% DV) per 100g serving, 10302IU (206% DV) per cup. It is followed by Turnip
Greens (232% DV), Mustard Greens (210% DV), Dandelion Greens (203% DV),
Spinach (188% DV), and Collards (133% DV).

20. BUTTERNUT SQUASH
Dark orange squash has a delicious nutty and sweet
flavor. 100 grams baked provides 11155IU (223% DV)
of vitamin A, or 22868IU (457% DV) per cup.

21. DRIED HERBS
Dried herbs are so packed with vitamins they appear on practically
every. Make it a habit to add a pinch of dried herb to everything you
prepare. Dried Parsley provides the most vitamin A with 10184IU (204%
DV) per 100 gram serving, or 204IU (4% DV) per tablespoon. It is
followed by Dried Basil (188% DV), Dried Marjoram (161% DV), Dill
(154% DV), and Oregano (138% DV).

22. LETTUCE
The kind of lettuce matters when it comes to
vitamin A content. Dark colorful lettuces
provide the most vitamin A with Red and Green
Leaf lettuces providing 7492IU (150% DV) per
100 gram serving, 2098IU (42% DV) per cup
shredded, and 1274IU (25% DV) per leaf.
Iceberg only provides 502IU (10% DV) per
100g, 361IU (7% DV) per cup shredded, and
75IU (2% DV) per leaf.

23. DRIED APRICOTS
Dried apricots are a great portable snack food.
100 grams will provide 3604IU (72% DV) of
vitamin A, which is 4685IU (94% DV) per
cup, and 144IU (6% DV) per dried apricot.

24. CANTALOUPE
Cantaloupe and other yellow/orange melons are a
great source of vitamin A. Cantaloupe provides
3382IU (68% DV) of vitamin A per 100 gram

25. Vitamin A overdose:
Excessive Vitamin A intake usually occurs
through consumption of large amounts of Vitamin
A supplements. Vitamin A is used in the body for
vision, immunity and bone and tissue growth and
maintenance. Excessive Vitamin A use during
pregnancy may increase the risk of birth defects.
Vitamin A overdose can cause symptoms such as
orange skin, blurred vision and nausea. Vitamin A
toxicity can cause more severe symptoms such
as growth retardation, hair loss and enlarged
spleen and liver. So, we have to be aware of Vitamin
A overdose also.

26. Prevalence of vitamin A deficiency. Source: WHO

29. It was K.MALLIKARJUN of 8th
class , KENDRIYA
VIDYALAYA,N.A.D,
VISAKHAPATNAM .
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