VITAMINS AND MINERALS

LOUIS CARLOS RODEROS, RN

CvSU COLLEGE OF NURSING
 Objectives
Enumerate essential vitamins and minerals.
Be familiar with the functions of each vitamins
and minerals.
Describe the effects of each vitamins and
minerals deficiency and toxicity.
List food sources for each vitamins and
minerals.
 VITAMINS
-are potent, essential, noncaloric, organic nutrients
needed from the foods in trace amount to perform
specific body functions.

-they mainly serve as facilitators of the body

processes. They do not contribute energy but they
assist the enzymes to release energy from energy-
yielding nutrients.
 Terms Accounted with Vitamins
Precursors or Provitamin compounds that
can be changed to active vitamins
Preformed vitamins naturally occuring
vitamins that are in inactive form and ready
for its biological use.
 TWO DISTINCT CLASSES:
FAT SOLUBLE VITAMINS WATER SOLUBLE VITAMINS
A B VITAMINS
D C
E
K
Fat-soluble Vitamins:

These vitamins are unaffected by normal

temperature and methods of food preparation.

Are found in the fats and oils of foods.

Are stored in the liver and in the fatty tissues of the

body for long periods.
Water-soluble Vitamins:

These vitamins are easily affected by cooking process

and exposure to air.

The body cannot store them in large amounts as the

kidneys filter out any extra coming from the diet.
VITAMIN A
A. Chemical and Physical Nature
Preformed Vitamin A - animal sources
Provitamin A precursor carotene ; pigment
found in green and yellow plants; body
converts to Vitamin A.
VITAMIN A
B. Physiologic Functions
Vision Cycle
Epithelial Tissue
Growth and bone development
Reproduction
VITAMIN A
C. Deficiency
Poor adaptation or night blindness
Eye lesions
Retarded growth
Lower resistance to infection
Faulty skeletal and dental development
Keratinization of epithelial linings
Skin lesions
VITAMIN A
D. Toxicity
Enlargement of the spleen and liver
In young girls, there is cessation of
menstruation
Hypercarotenimia
VITAMIN A
F. Food Sources
Preformed Vitamin A animal sources (liver,
egg yolk, milk, cream, butter and cheese)
Fortified margarine or skim milk fortified with
Vitamin A are common food that are ideal
carriers of Vitamin A.
Fishes dilis, clams tahong and other
shellfish
Precursors or Provitamin A green and yellow
vegetables
VITAMIN D
A. Chemical and Physical Nature
Sterols, more hormone-like in the source of action
Formed in skin by irradiation of cholesterol by
sunlight
Remarkably stable. Foods containing it can be
warmed or kept for long periods without
deteriorating
VITAMIN D
B. Physiologic Functions
Absorption of calcium and phosporous
Essential for growth and development
Formation of bones and teeth
VITAMIN D
C. Deficiency
Tetany
Rickets
Delayed closing of fontanels
Osteomalacia
VITAMIN D
E. Toxicity
Calcification of bones
Renal damage
Hypercalcemia
VITAMIN D
F. Food Sources
animal sources: margarine, butter, milk, cheese;
fish, liver, glandular organs

Plant sources: Mushrooms

VITAMIN E
A. Chemical and Physical Nature
Resistant to oxidation
Stable to heat and acids
VITAMIN E
B. Physiologic functions
Antioxidant helps is the absorption of
Vitamins A and C by preventing its oxidation
and loss of activity on the GI tract.
Helps sustain tissue integrity
VITAMIN E
C. Deficiency
Hemolysis of RBC
Increased blood creatinine levels
VITAMIN E
D. Toxicity

None reported
VITAMIN K
A. Chemical and Physical Nature
Sysnthesized by intestinal bacteria
Stored in liver in small amounts
VITAMIN K
B. Physiologic function
Blood coagulation (Prothrombin synthesis)
VITAMIN K
C. Deficiency
Hemorrhagic disease in new born
Delayed clotting time in adults
VITAMIN K
D. Toxicity (very rare)
Kernicterus- bile pigments in the gray matter
Albuminemia
VITAMIN K
E. Food Sources
Liver, dark green leaves, wheat bran,
vegetable oils,
Tomatoes, tubers, legumes and eggs
WATER SOLUBLE VITAMINS
 VITAMIN C
A. Chemical and Physical Nature
Water soluble acid, easily oxidized, unstable.
 VITAMIN C
B. Physiologic function
Needed in the formation and maintenance of
intercellular cementing substance. This
cementing substance is simply explained as a
binder that holds cells in proper relation to
each other.
 VITAMIN C

Healing of wounds and bone fractures.

Prevents megaloblastic anemia and pinpoint
hemorrhages also called petachiae
hemorrhages.
Building of bodily resistance against infections.
 VITAMIN C
Production of steroid hormone, particularly
adrenocortico hormones under severe stress
and insulin synthesis.
Tyrosine and phenylalaline metabolism
Improves iron absorption. It makes iron more
available for hemoglobin and red blood cell
maturation.
Brain metabolism
Antioxidant action
 VITAMIN C
C. Deficiency
Irritability
General weakness
Lack of appetite
Lowered resistance to infections
Pallor
Scurvy (bleeding, swollen gums, loose teeth,
swollen, tender joints, internal hemorrhages
underneath the skin,capillary fragility and
megaloblastic anemia)
 VITAMIN C
D. Toxicity
No toxicity or hypervitaminosis C since the
vitamin cannot be stored in the body.
 VITAMIN B-COMPLEX
The complex consists of the vitamins
B1
B2
B6
B12,
naicin,
Panthothenic Acid,
Folic Acid and Biotin.
It is group of water-soluble vitamins that need to be
continually replaced because of their short life. Though they
all belong to one group, each vitamin has its own unique
function.
 VITAMIN B-COMPLEX
Vitamin B-complex are water-soluble nutrients
thet play important roles in normal growth
and body processes.
Boiling meat results to about 15 to 40% loss of
Vitamin B. In frying, as high as 40 to 50% is
lost and in roasting, approximately 30 to 60%.
Some of the lost vitamins are transferred to
the cooking liquids, so it is best to turn these
liquids into sauces or gravies.
 VITAMIN B-COMPLEX
B1
a. Functions
Integral part of the coenzyme factor, thiamin
pyrophospate or TTP, neede for carbohydrate
metabolism.
Helps maintain good appetite, good muscle
tone especially of the GI tract and normal
functioning of nerves.
 THIAMINE (B1)
b. Deficiency
Loss of appetite
Weakness
Easy fatigability
Indigestion
Severe constipation
Gastric atony
Poor reflexes and irritability
Retarded growth
Numbness of extrameties
Beri beri- also called nutritional polyneutris
 THIAMINE (B1)
Types of beri-beri
Infantile beri-beri usually occurs in infants 2
to 5 months of age whose main food is milk
from a mother suffering from beri-beri.
Symptoms are loss of voice (aphoria), whining
cry, bluish discoloration of infant (cyanosis),
difficulty in breathing and even death in a few
hours.
 THIAMINE (B1)
Wet beri-beri is evidenced by edema both
lower extremities which progress upwards to
body cavities such as abdomen and chest. The
heart is enlarged, heart beats become
irregular and there is is difficulty in breathing.
Dry beri-beri involves peripheral nerves. There
is a feeling of pins and needles (parasthesias)
in toes, gradual loss is touch sensation, muscle
weakness, finally paralysis.
 THIAMINE (B1)
C. Food sources
Outstanding food sources are lean pork, pork
liver and other glandular organs of pork and
some shellfish. Next in line as excellent sources
are liver and organ meats of other animals,
eggyolk and unpolished rice, whole grains,
legumes (like monggo, kadyos, and
soybean) and nuts. The enrichment or
fortification of cereals like rice and wheat flour
requires additional thiamin.
 VITAMIN B-COMPLEX
B2
a. Functions
An essential component of coenzymes. Riboflavin
is essential for protein, fat and carbohydrate
metabolism.
Needed for conversion of tyrotophan to niacin.
Helps maintain healthy skin, tounge and mouth,
normal vision, proper growth and development.
 RIBOFLAVIN (B2)
b. Deficiency
Ariboflavinosis is characterized by tissue changes
particularly in the skin, eyes, mouth, nose and tounge.
The skin develops seborrhic dermatitis(scaly, greasy
with burning sensation and corneal vascularization or
extra bood vessels over the cornea).
Vascularization gets to severe that there is
acompanying photophobia and dimness of vision. The
tounge is swollen and becomes magenta red (glossitis).
The other lesion is called cheilosis when lips are
swollen and corners of the mouth are cracked.
 RIBOFLAVIN (B2)
C. Toxicity
Toxicity of Riboflavin does not occur from oral
doses but is possible when massive doses are
given by injection. However, its ill-defined
effects are not serious as what is experienced
in hypervitaminoses A and D.
 RIBOFLAVIN (B2)
D. Food sources
Animal sources- cheese, milk, eggs, liver and
other glandular organs.
Plant sources- whole grain, legumes,leafy
green vegetables and seaweeds.
 VITAMIN B-COMPLEX
Niacin (Nicotinic Acid)
a. Functions
Act as hydrogen and electron acceptors, an
important biochemical reaction in energy,
metabolism, fatty acid synthesis/oxidation and
protein synthesis/catabolism.
 NIACIN (NICOTINIC ACID)
B. Deficiency
Anorexia
Indigestion
Skin changes
PELLAGRA- classic deficiency diesease characterized
by 4 Ds namely, dermatitis, dementia, diarrhea and
even death. The skin changes are different from other
dermatitis because of its blockish or dark, scaly patches
that appear symmetrically in areas exposed to sunlight
called bilateral dermatitis. The tounge is beefy red and
swollen (glossitis) anf the corners of the mouth cracked
(angular stomatitis).
 NIACIN (NICOTINIC ACID)
c. Toxicity
Hypermotility
Acidity of the stomach
Paralysis in the respiratory center
 NIACIN (NICOTINIC ACID)
d. Food sources
Animal sources- liver , glandular organs, lean
meats, fish and poultry, milk and cheese, eggs.
Plant sources- legume, nuts, whole grains,
enriched cereals and green vegetables.
 VITAMIN B-COMPLEX
B6
A. Functions
Plays an essential role in many of the complex
biochemical processes by which foods are
metabolized by the body.
Co-enzyme for many chemical reactions,
however, is related to CHO, CHON, Fat
metabolism.
Essential for the formation of tryptophan and for
the coversionof tryptophan to nicotinic acid.
 PYRIDOXINE (B6)
b. Deficiency
No deficiency state has been observed in adult
man by dietary deletion. Induced experimental
deficiency by injecting an antagonist results in
nausea, vomiting, seborrheic or oily dermatitis,
glossitis, conjunctivitis and depressive moods.
In infants, deficiency state which resulted from
feeding them milk formula lacking in pyrodoxine
for several weeks, caused irritability, poor growth,
anemia and convulsions.
 PYRIDOXINE (VITAMIN B6)
C. Toxicity
Observed only in rats
 PYRODOXINE (VITAMIN B6)
D. Food sources
Vegetable oils of corn, cottonseed, linseed,
olive, peanut, wheat germ, wheat and rice
germ, lard, legumes, especially soybeans and
nuts.
 VITAMIN B-COMPLEX
Panthothenic Acid
a. Functions
Essential for carbohydrate, protein and fat
metabolism
Maintenance of normal growth, healthy skin
and integrity of the CNS
Part of coenzyme A, has many metabolic roles
in the cells
 PANTHOTHENIC ACID
b. Deficiency
Insomia
Muscle cramps
Tingling sensation of extremities
Vomiting
 PANTHOTHENIC ACID
c. Toxicity
No toxic effects of this sybstance are known.
 PANTHOTHENIC ACID
e. Sources
Liver, other glandular oragans, meats, eggs,
milk, cheese and legumes.
 VITAMIN B-COMPLEX
Cobalamin (B12)
a. Functions
Essential for normal function in the metabolism of all
cells, especially for those in the GI tract, bone marrow,
and nervous tissue and for growth.
Participates with folic acid, choline and methionine in
the transfer of methyl groups in the synthesis of nucleic
acids, purines and pyrimidine intermediates.
Effects myelin formation
Involved in carbohydrate, protein and fat metabolism,
and associated with folic acid absorption and
metabolism.
 COBALAMIN (B12)
b. Deficiency
Demyelination of the large nerve fibers of the
spinal cord.
Pernicious anemia.
 COBALAMIN (B12)
c. Toxicity
No toxic effects are known
 COBALAMIN (B12)
d. Sources
Animal protein contain B12 in significant
amounts while plant sources are practically
nil.
 VITAMIN B-COMPLEX
Biotin
a. Functions
Coenzyme factor in CO2 fixation
Together with active acetate (CoA) it helps in
the synthesis of purines, pyrimidines, and
fatty acids
 BIOTIN
b. Deficiency
biotin deficiency does not occur, even in a
poor diet.
 BIOTIN
c. Toxicity
No toxic effects of excessive biotin has been
observed
 BIOTIN
e. Food sources
Liver and other glandular organs, meats,
eggyolk, milk, mollases, whole grains, legumes
and nuts.
 VITAMIN B-COMPLEX
Folic Acid
a. Functions
Transfer of one-carbon units to appropriate
metabolites in the synthesis of DNA, RNA,
methionine and serine; the enzymes are known
as pteroproteins.
Required for one-step conversion of histidine to
glutamic acid.
Essential for formation of both RBC and WBC in
the bone marrow and for their maturation.
 FOLIC ACIDS
b. Deficiency
Poor growth
Megabloblastic anemia and other blood disorders
Glossitis
GIT disturbances asrising from inadequate dietary
intake
Impaired absorption
Excessive demands by tissues of the body
Metabolic derangements
 FOLIC ACIDS
c. Sources
It occurs widely in foods and an
adequatesupply is easily obtained. The best
sources are liver, kidney, beans, lima beans,
fresh dark leafy vegetables especially spinach,
asparagus and broccoli. Good sources are lean
beef, potatoes, whole wheat bread and dried
beans. Poor sources include most meats, milk,
eggs, most fruits and root vegetables.
 VITAMIN B-COMPLEX
INOSITOL
Occurs in meat and meat extractive, musccle and
glandular organs, brain, legumes and nuts, fruits,
vegetables and grains.
Abundant in the diet and minimum requirements
for inositol are not known
Its chemistry is closely similar to glucose, hence,
the other name for its muscle sugar.
Is a lipotropic agent. It is linked with
phospholipids as phosphoinositols which help in
the transport and metabolism of fats.
 VITAMIN B-COMPLEX
Choline
Is a lipotropic agent,i.e., it mobilizes fat and prevents
fatty acids
Is needed for fat transport as a constituent of
phospholipids, namley lecithin, cepahalin, and
sphinggomyelin
It helps in transmission of nerve impulses
Deficiency results in fatty livers as seen in chronic
alcoholism and kwashorkor
Richest food source is eggyolk: other good sources are
liver, brain, kidney, heart, meats, legumes, and nuts,
yeast and wheat germ.
RECAP!
 MINERALS
By the term minerals we mean the elements
in their simple inorganic form. In nutrition,
they are commonly referred to as mineral
elements or, in the case of those present or
required in small amounts, trace elements or
trace minerals.
 MINERALS
MINEREAL COMPOSITION OF THE BODY
There are 21 mineral elements now known to be
essential in nutrition. Analysis of mineral minerals
shows the presence of more than 25. the minerals of
the body are calcium, phosphorus, potassium, sulfur,
sodiu, chlorine, magnesium, iron, zinc, selenium,
manganese, copper, iodine, molybdenum, cobalt,
chromium, fluorine, vanadium, nickel, tin, and silicon.
There are also traces of barium, bromine, stromtium,
gold, silver, aluminum, bismuth, gallium, arsenic and
others. Mineral elements exist in the body and in food
in organic and inorganic combinations.
 MINERALS
1. Calcium
a. Functions
Calcium combines with phosphorus to form calcium
phosphate, the hard material of the bones and teeth.
Calcium participates in muscular contraction and
relaxation.
Calcium promotes blood coagulation.
Calcium affects the transport function of cell
membranes, possibly acting as a membrane stabilizer.
Calcium is required in nerve transmission and
regulation of heart beat.
 CALCIUM
b. Effects of deficiency
Retarded growth
Rickets
Osteomalacia (adult rickets)- where there is a
reduction in the mineral content of the bone.
Tetany- caused by a reduction in circulating
ionized calcium resulting in increased
excitability of the nerve and uncontrolled
reactions of muscle tissue.
 CALCIUM
c. Food sources
Kuhol
Gamet-seaweed
Malunggay leaves
Saluyot
Carabaos milk
Dilis hipon, tagunton
Susong pilipit
Talangka
silinyasi
2. Magnesium
a. Functions
-essential part of many enzyme sytems
responsible for transfer of energy.
-essential in cellular metabolism
-regulates blood phosphorus level
-necessary to promote the conduction of nerve
impulses and to allow normal muscle contrction.
-it may increase the stability of calcium in the
tooth enamel
 MAGNESIUM
b. Effects of deficiency
-kwashiorkor
 MAGNESIUM
c. Food Sources
-nuts -dried beans
-soybeans -peas
-meat -green plants
-milk
-cocoa
-sea foods
-whole grains
3. Sodium
a. Functions
-responsible for maintaining fluid balance
-responsible for maintaining acid-base balance
-allows passage of minerals like glucose through
cell wall
-maintains normal muscle irritability and
excitability
 SODIUM
b. Effects of defiency (Hyponatremia)
-occurs in dehydration
-long term vigorous treatment with very
restricted sodium diets
c. Excess in Sodium (Hypernatremia)
-excess of sodium accumulates principally in the
extracellular fluid and may result in edema.
d. Food sources
-carrots -vetsin
-spinach -toyo
-celery -patis
-peas -catsup
-beets -processed foods
-vetsin
4. Potassium

a. Functions
-maintains fluid and electrolyte balance
-plays a significant role in the activity of the
skeletal and cardiac muscles
-acts as muscle relaxant in contrast to calcium
which stimuates muscle contraction
-important in carbohydrate and protein
metabolism
 POTASSIUM
b. Effects of deficiency (Hypmusokalemia)
-apathy
-muscular weakness
-mental confusion
-abdominal distention
c. Effects of excess
-weaknening of heart action
-mental confusion
-poor respiration and numbness of extremeties
 POTASSIUM
d. Food sources
-meat -fruit juice
-legumes -dark green vegetables
-milk -unrefined cereals
-raw and dried fruits
5. Phosphorus
a. Functions
-component of bones and teeth
-component of every cell
-it is important in pH regulation as a principal
anion in cell
-facilitates passage of substances through cell
membrane
 PHOSPHORUS
b. Effects of Excess
-elemental phosphorus is highly poisonous, it
causes erosion of the bone
 PHOSPHORUS
c. Food sources
-cheese
-milk
-dairy products
-meat
-poulty
-fish
-eggs
-dried beans
6. Sulfur
a. Functions
-miantains protein structure because
-activates enzymes
-participates in detoxification reaction

b. Effects of deficiency or excess

-cystinuria
-cystine kidney stones
 SULFUR
c. Food sources
- Protein contains about 1% sulfur
7. Chlorine
a. Functions
-maintains fluid and electrolyte imbalance, acid
base balance
-contributes to necessary acidity in the stomach

b. Effects of deficiency alkalosis

c.Food sources Table salt

 Group II : Trace Minerals
1. IRON
a. Functions
-carrier of oxygen needeed for cellular respiration
-necessary for hemoglobin formation
-component of tissue enzyme involved in the
conversion of betacarotene to Vitamin A.

b. Effect of deficiency --Anemia

 IRON

c.Effects of excess
-Hemosiderosis
-Hemochromatosis

d. Food sources
-organs meat liver
-vegetables
2. COPPER
a. Functions
-essential in the formation of hemoglobin
-promotes absorption of iron from the GIT and
transfortation of such from the tissues to the
plasma
-catalyst in oxidation-reduction mechanisms
-helps maintain integrity of the myelin shealth
-it helps bone formation
 COPPER
b. Deficiency:
-depigmentation of skin and hair
-hypotonia
-skeletal mineralization in infants and children

c. Toxicity:
-Wilsons Disease excessive accumulation of
copper
 COPPER

d. Food sources
(8ppm) organ meats cherries
shellfish mushroom
nuts whole grain
cocoa cereals
(moderate) leafy vegetables beans
eggs peas
muscle meat fresh fruits
fish
3. IODINE
a. Function for synthesis of thyroxin
b. Deficiency Goiter, Cretinism, Myxedema
c. Food sources sea foods, iodized salt

4. MANGANESE
a. Function
-an activator oa a number of metabolic reactions
-acts as a catalyst oa a number of enzymes
necessary in glucose and fat metabolism
-increases storage of thiamin
 MANGANESE
b. Effects of deficiency/ Toxicity no incidence of
manganese toxicity or deficiency caused by diet
has been observed

c. Food sources
-nuts green leafy vegetables
-tea whole grain cereals
-dried legumes dried and fresh fruits
5. Cobalt
a. Function
-constituent of B12
-necesarry for RBC formation
-essential for normal function of all cells

b. Toxicity : Polycythemia

c. Deficiency : Pernicious Anemia

 COBALT
D. Food sources
-liver veal
-oysters clam
-lean beef milk
-salt water fish
6. Zinc
a. Function
-acts as regulator of certain enzymes in the
body.
-plays a role in the acceleration of wound
healing and for a normal sense of taste.

b. Deficiency
-slow growth, alopecia, disturbances int he
keratinization process in the skin, delayed sexual
maturation, white cell defects, night blindness
 ZINC

c. Excess
-nausea, vomiting, abdominal cramps, diarrhea,
fever

d. Food sources
-milk, meat, nuts, legumes, liver, oyster, eggs,
wheat, bran
7. Molybdenum
a. Functions
-present inbound as integral part of the various
enzyme moleculs. Three of these are xanthine
oxidase; aldehyde oxidase, a flavoprotein, for
catalyzing the oxidation of aldehydes to
corresponding carboxyluic acid; and sulfite
oxidase which functions in the degradation of
sulfur derived from amino acids.
 MOLYBDENUM
b. Food sources
-dried peas, beans, lean meats, poultry

c. Deficiency
-headache, irritability, night blindness, lethargy,
coma, abnormal meetabolism of sulfur
containing amino acids, abnormal degradation
of nucleic amino acids
 Group III : Other Trace Minerals
1. Flourine
a. Function
-forms a more stable compound in the dentine and
enamel of the teeth thus reducing dental carries
and minimizing bone loss.
-effective in treatment of osteoporosis

b. Deficiency
-dental carries
 FLOURINE
c. Excess
-dental flourosis (2-8ppm), osterosclerosis (8-
20ppm), growth depression (50 ppm or more),
fatal poisoning (extremely high levels)

d. Food sources
Water is a major source of flourine. It may also
be obtained htrough floridation.
2. Selenium
a. Functions
-reduces or prevents the effects of Vitamin E
deficiency
-component of Glutathione perioxidase which is
responsible for inactivating the peroxides that
cause oxidation and rancidity of fats

b. Effects of deficiency and Toxicity

-muscle pain and tenderness, pancreatic
degeneration, hemolytic anemia
 SELENIUM
c. Food sources
-organ meats, muscle meats, cereals and dairy
products
3. Chromium
a. Functions
-raises abnormally low fasting blood sugar levels
and improves faulty uptake of sugar by body
tissues.
-it stimulates synthesis of fatty acids and
cholesterol in the liver.

b. Food sources
-corn oil, clams, whole grain cereals, vegetables,
meat
4. Vanadium
a. Functions
-involved in the appetite crystal formation of
tooth enamel, hence, may contribute to
resistance to dental decay