The document discusses the history and classification of vitamins. It explains that vitamins are essential nutrients that the body needs in small amounts. There are 13 essential vitamins that are classified as either fat-soluble or water-soluble. Fat-soluble vitamins are stored in fatty tissues while water-soluble vitamins dissolve in water and must be replaced regularly. The document also outlines several vitamin deficiencies and their associated health problems as well as benefits of vitamins.

1. EtymologyThe term “vitamin" was derived from Vitamine a
compound word coined in 1912by the polish biochemist
Kazimierz Funk when working at the Lister Institute of
Prevention

2. Essential Nutrients
First and foremost, vitamins are classified as essential
nutrients that your body needs in specific amounts to
maintain good health.
There are 13 essential vitamins found in the foods you eat.
Each vitamin has a specific job to do in your body, so it is
important that you get enough of each to prevent a
deficiency that could result in health problems.

3. Vitamin Classification
Vitamins group into two general categories:
Fat-soluble Water-soluble
 The fat-soluble vitamins, A, D, E, and K, are stored in
the body's fatty tissue and aren't regularly excreted in
the urine.
 The water-soluble vitamins, Vitamin C and the B-
complex vitamins, dissolve easily in water. They're
excreted in the urine, so they must frequently be
replaced.

4.  Water-Soluble
Vitamins
 Nine of the 13 essential vitamins
are classified as water-soluble
vitamins.
 That means they are found in great
abundance in watery foods such as
fruits and vegetables and in the
watery components.
 Water-soluble vitamins are used
immediately by your body or they
are excreted in your urine. Unlike
fat-soluble vitamins, they cannot be
stored in your body.
 Fat-Soluble
Vitamins
 Four of the essential vitamins are
classified as fat-soluble vitamins.
 Fat-soluble vitamins are found in
fatty foods, such as vegetables oils,
and the fatty components of meat,
poultry, seafood, dairy products,
grains and nuts.
 The fat-soluble vitamins include
vitamins A, D, E and K. Fat-soluble
vitamins that are not used right
away they are stored in the fatty
tissue of body.

5. Food Sources of Vitamins

6. Should I get my vitamins from food or
supplements?
 A diet high in fiber and low in fat is the best way to
meet daily nutritional needs.
 If you closely follow the “food pyramid” then you
should meet the RDA (Recommended Dietary
Allowances) for vitamins and nutrients.
 Supplements are best when accompanied by a well
balanced diet.
 Supplements should not replace a healthy diet.
 Food provides calories and energy that are required for
daily activities, vitamin supplements do not provide
energy or calories.
V

7. Do I need a multivitamin
supplement?
 It does not hurt to get a little to take a multivitamin
daily to ensure proper nutrition.
 Most college students are not eating a well balanced
diet and could use the added nutrition of a
multivitamin.
 When choosing a supplement, select one that meets
100-300% of the RDA.

8. What do Multivitamins
contain?
 A multivitamin should contain fat-soluble vitamins A, D,
E; water-soluble vitamins B1, B2, B6, B12, niacin,
pantothenic acid, biotin, folic acid , and Vitamin C.
 They will also usually have minerals such as zinc,
magnesium, copper, and calcium in them.

9. What does RDA mean?
 Recommended Dietary Allowances
 These are suggested levels of essential nutrients
considered adequate to meet nutritional needs of
healthy individuals.

10. Vitamins A
o Animal Sources
 Beef,Eggs,Chicken
 Fish,Seafood
o Plant Sources
 Apple,Apricots,Oranges
 Mangos,Watermelon
 Kiwis,Plums,Carrot.Peaches.
Vitamins B
 Vitamin B complex includes B 1 or
thiamine, B2 or riboflavin, B3 or
nicotinic acid, B6 or pyridoximine,
B12 or cobalamin, and folate folic
acids.
 Bananas,DatesDairy products
 Fish,Figs.Nuts,Seeds,Potatoes

11. Vitamins C
 Green pepper,Peas
 Potatoes,Lemons
 Strawberries,Pears
 Lime,Chicken
 Seafood
Vitamins D
 Breakfast cereals like corn flakes
 Mashed potatoes
 Dairy products
 Dark green leafy vegetables
 Milk,Yogurt
 Ice cream
 Organ

12. Vitamins E
 Avocado,Tomato
 Spinach,Berries
 Salmon
 Whole grain products
 Nuts,Olive oil
 Sunflower oil
Vitamins K
 Meat,Egg yolk
 Whole grain
 Vegetables,Peas
 Cabbage,Cucumbers
 Soybean

13. Vitamins P
Fruits:
• Oranges, Lemons,
Lime, Mangos,
Grapefruit, Cherries.
Vegetables:
•Buckwheat
Garlic
•Onions
•Tomato

14. Vitamin Deficiency
 Avitaminosis is any disease caused by chronic or long
term vitamin deficiency or caused by a defect in
metabolic conversion.

16. VITAMINE A DEFICIENCY
 More common in under developed countries.
 It causes night blindness, Xerophathalmia , Ketomalcia
and complete Blindness.
 Since vitamin A has a major role in Phototransduction.
 Approximately 250,000 to 500,000 malnurished children
in the developing world go blind each year .
 Vitamin A deficiency also deminishes the ability to fight
infections.


17.  Increase children risk of developing respiratory and
diarrheal infections.
 Slow bone developing.
 Decrease likelihood of survival from serious illness.
 Estimated to effect approx one-third ofchildren under
age of five.

19. Thiamine or Vitamin b1
deficiency
 Vitamin B1 Deficiency causes Beriberi.
 May found in people whose diet consists of mainly
polished white rice which is low in Thiamine.
 Causes neuropathy through neuron death as it affects on
Astrocytes, this causes alteration in uptake through
changes I level of astrocytic glutamate , creating
excitoticity.
 Beriberi causes wasting and partial paralysis resulting
from damaged peripheral nerves.

20.  Dry Beriberi is Characterized by:
• Difficulty in walking
• Loss of sensation in hands and feet
• Loss of muscle function
• Mental confusion
• Pain
• Involantary eye movement
• Vomiting

21.  Wet Beriberi is Characterized by:
• Vasodilation
• Increased heartbeat
• Fluid in lungs
• Enlarged heart
• Swelling in lower legs

23. NIACINE OR VITAMIN B3
DEFICIENCY
 Chronic Niacin deficiency causes Pellargra.
 Symptoms :
• High sensitivity to light
• Aggression
• Red skin leisions
• Insomia
• Weakness
• Eventually dementia
• Emotional disturbance

24. VITAMIN B12 DEFICIENCY
 Vitamin B12 deficiency cause permanent damage to
nervous tissue.
 Its deficiency causes Pernitious Anemia which is an
Autoimmune disease that destroys Parietal cells in the
stomach that secrete intrinsic factors.
 Symptoms:
 Sensory or motor deficiencies
 Fatique
 Memory impairment
 Irritability
 Personality changes

25. Pernicious anemia

26. VITAMIN C DEFICIENCY
 Its deficiency causes Scruvy.
 Vitamin C is required for synthesis of collagen.
 Scurvy is often followed by spots on skin , spongy gums
and bleeding from mucous membrane.
 Person looks pale , feels depressed and is partially
immobilized.
 As Scruvy advances it leads to open , sprutting wounds ,
loss of teeth , jaundice , fever , neuropathy and death.

27. Scruvy patient source of vitamin c

28. VITAMIN D DEFICIENCY
 Deficiency results from inadequate nutritional intake of vitamin
D coupled with inadequate exposure to sunlight.
 Results in impaired bone mineralization and leads to bone
softening disease .
 Rickets.
 Osteomalcia is bon thinnig disorder that occurs in adults.

 Osteoprosis is characterized by reduced bone mineral density ,
muscle aches and weakness.

30. Vitamin k deficiency
 May occur by disturbed intestinal uptake .
 Symptoms include oozing of blood at surgical or
puncture sites , risks of massive uncontrolled bleeding ,
severe malformation of developing bones and
deposition of insoluble salts in the walls of atries.

31. Side effects and overdoses of
“VITAMINS”Hyper-vitaminosis: is refers to a condition of high storage levels of vitamins,
which can lead to toxic symptoms.
Types of “Hyper-vitaminosis” are:
 Hyper-vitaminosis A
 Hyper-vitaminosis C
 Hyper-vitaminosis D
 Hyper-vitaminosis E
 Hyper-vitaminosis K

32. Common side effects of
“vitamin”
In digestion:
 Nausea
 Vomiting
 Diarrhea
 Headache
 Vision
 Dizziness
 Nerve damage
 Flushing of the face
 Skin rashes

33. Possible side effects in other
systems
 Heamochromatosis
 General fatigue
 Hair loss
 Insomnia
 Joints pain
 Tinea versicolour
 Fanwni syndrome
 Niacia
 Vitiligo
 Scleroderma
 Psoriasis
 Actinic keratosis
 Lupus vulgaris

34. Health complications associated
with vitamins toxicity
Types of
nutrients
Role of
nutrients
Maximum
recommended
daily intake
Complications
associated with
overdoses
Vitamin A Vision health,
clear skin,
hair/teeth/bone
production and
maintenance
5, 000 IU Vision problems,
general fatigue,
liver problems,
diarrhea, hair
loss.
Vitamin B6 Red blood cells
production,
healthy blood
metabolism.
2mg Depression
general fatigue ,
loss of sensation
in hands and
feet.

35. Vitamin C Immune system
health, cancer,
free radical
cell elimination
60mg Headache , hot
flashes, general
weakness,
kidney
problems.
Vitamin D Calcium
absorption,
bones strength,
oral health.
400IU Nausea, general
weakness, high
blood pressure,
high
cholesterol.
Vitamin E Red blood cell
health,
metabolism,
energy, skin
health.
30IU Extreme
fatigue,
increase blood
level, high
blood pressure,
slower healing.

36. Anti-Vitamins
Chemical compounds that inhibits
the absorption or action of vitamins.
e.g. avidin is a protein in egg white
that inhibits the absorption of biotin.
Pyrithiamine is similar to
thiamine,vitaminB1,that inhibits the
enzymes that use thiamine.

37. Benefits of VitaminsVitamin A
Good vision , build and maintain skin, bones, teeth and
mucous membrane.
Vitamin B1 (thiamine)
 Convert carbohydrates into energy , necessary for
healthy brain , nerve cells and heart functions.
Vitamin B2 (riboflavin)
Convert carbohydrates into energy , essential for
growth ,production of RBCs , healthy skin and eyes.
Vitamin B3 (niacin)
Release of energy from food , lowers high blood
cholestrol .

38. Benefits of VitaminsVitamin B5 ( pantothenic acid)
Vital for metabolism and production of essential body chemicals.
Vitamin B6 ( pyroxidine )
Vital in chemicals reactions of proteins , help to form RBCs.
Vitamin B12
Maintain function of nervous system and develop RBCs.
Vitamin C
Promote healthy gums and teeth , absorption of iron, healing of wounds
and maintain healthy connective tissue.
Vitamin D
Strengthens bones and teeth by absorption of calcium.
Vitamin E
Boosts immunity in elderly, prevents cataracts and reduce cancers.
Vitamin K
Helps in blood clotting.

39. The End
Thank You