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Chapter 10-1
Chapter 10 – The Water-Soluble Vitamins: B Vitamins and Vitamin C
Learning Objectives
After completing Chapter 10, the student will be able to:
10.1
Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from watersoluble vitamins.
Identify the main roles, deficiency symptoms, and food sources for each of the B vitamins.
a. List the B vitamins and identify the major functions of each vitamin in the body.
b. Identify the non-B vitamins.
c. Describe the role of B vitamins in metabolism.
d. List a major food source of each of the B vitamins.
e. Identify the major deficiency disease associated with each B vitamin.
Identify the main roles, deficiency symptoms, and food sources for vitamin C.
a. List the major uses of vitamin C in the body.
b. Identify the vitamin C requirement of the body and factors that may increase this requirement.
c. Identify the signs and symptoms of vitamin C deficiency and toxicity.
d. Identify major food sources of vitamin C.
Present arguments for and against the use of dietary supplements.
a. Explain the Dietary Supplement Health and Education Act of 1994 and how the consumer can use the
act in the selection of a nutrient supplement.
10.2
10.3
H10
Glossary
Chapter Key Terms
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anemia (ah-NEE-me-ah): literally, “too little blood.” Anemia is any condition in which too few red blood
cells are present, or the red blood cells are immature (and therefore large) or too small or contain too little
hemoglobin to carry the normal amount of oxygen to the tissues. Anemia is not a disease itself but can be a
consequence of many different disease conditions, including many nutrient deficiencies, bleeding,
excessive red blood cell destruction, and defective red blood cell formation.
o an = without
o emia = blood
antagonist: a competing factor that counteracts the action of another factor. When a drug displaces a
vitamin from its site of action, the drug renders the vitamin ineffective and thus acts as a vitamin
antagonist.
antioxidants: in the body, substances that significantly decrease the adverse effects of free radicals on
normal physiological functions.
antiscorbutic (AN-tee-skor-BUE-tik) factor: the original name for vitamin C.
o anti = against
o scorbutic = causing scurvy
ascorbic acid: one of the two active forms of vitamin C. Many people refer to vitamin C by this name.
o a = without
o scorbic = having scurvy
atrophic (a-TRO-fik) gastritis (gas-TRY-tis): chronic inflammation of the stomach accompanied by a
diminished size and functioning of the mucous membrane and glands. This condition is also characterized
by inadequate chydrochloric acid and intrinsic factor—two substances needed for vitamin B12 absorption.
o atrophy = wasting
o gastro = stomach
o itis = inflammation
beriberi: the thiamin-deficiency disease characterized by muscle weakness, edema, or both.
o beri = weakness
o beriberi = “I can’t, I can’t”
bioavailability: the rate at and the extent to which a nutrient is absorbed and used.
biotin (BY-oh-tin): a B vitamin that functions as a coenzyme in metabolism.
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Chapter 10-2
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carnitine (CAR-neh-teen): a nonessential, nonprotein amino acid made in the body from lysine that helps
transport fatty acids across the mitochondrial membrane.
coenzymes: complex organic molecules that work with enzymes to facilitate the enzymes’ activity. Many
coenzymes have B vitamins as part of their structures.
cofactor: a small, inorganic or organic substance that facilitates the action of an enzyme.
collagen: the structural protein from which connective tissues such as scars, tendons, ligaments, and the
foundations of bones and teeth are made.
dietary folate equivalents (DFE): the amount of folate available to the body from naturally occurring
sources, fortified foods, and supplements, accounting for differences in the bioavailability from each
source.
o DFE = μg food folate + (1.7 x μg synthetic folate)
false negative: a test result indicating that a condition is not present (negative) when in fact it is present
(therefore false).
false positive: a test result indicating that a condition is present (positive) when in fact it is not present
(therefore false).
folate (FOLE-ate): a B vitamin; also known as folic acid, folacin, or pteroylglutamic (tare-o-EEL-glueTAM-ick) acid (PGA). The coenzyme forms are DHF (dihydrofolate) and THF (tetrahydrofolate).
free radical: an unstable molecule with one or more unpaired electrons.
histamine (HISS-tah-mean or HISS-tah-men): a substance produced by cells of the immune system as part
of a local immune reaction to an antigen.
inositol (in-OSS-ih-tall): a nonessential nutrient that can be made in the body from glucose. Inositol is a
part of cell membrane structures.
intrinsic factor: a glycoprotein (a protein with short polysaccharide chains attached) secreted by the
stomach cells that binds with vitamin B12 in the small intestine to aid in the absorption of vitamin B12.
o intrinsic = on the inside
neural tube: the embryonic tissue that forms the brain and spinal cord. The two main types of neural tube
defects are spina bifida (literally “split spine”) and anencephaly (“no brain”).
neural tube defects: malformations of the brain, spinal cord, or both during embryonic development that
often result in lifelong disability or death.
niacin (NIGH-a-sin): a B vitamin. The coenzyme forms are NAD (nicotinamide adenine dinucleotide) and
NADP (the phosphate form of NAD). Niacin can be eaten preformed or made in the body from its
precursor, tryptophan, an essential amino acid.
niacin equivalents (NE ): the amount of niacin present in food, including the niacin that can theoretically
be made from its precursor, tryptophan, present in the food.
o 1 NE = 1 mg niacin or 60 mg tryptophan
niacin flush: a temporary burning, tingling, and itching sensation that occurs when a person takes a large
dose of nicotinic acid; often accompanied by a headache and reddened face, arms, and chest.
oxidative stress: a condition in which the production of oxidants and free radicals exceeds the body’s
ability to handle them and prevent damage.
pantothenic (PAN-toe-THEN-ick) acid: a B vitamin. The principal active form is part of coenzyme A,
called “CoA” throughout Chapter 7.
o pantos = everywhere
pellagra (pell-AY-gra): the niacin-deficiency disease, characterized by diarrhea, dermatitis, dementia, and
eventually death.
o pellis = skin
o agra = rough
pernicious (per-NISH-us) anemia: a blood disorder that reflects a vitamin B12 deficiency caused by lack of
intrinsic factor and characterized by abnormally large and immature red blood cells. Other symptoms
include muscle weakness and irreversible neurological damage.
o pernicious = destructive
precursors: substances that precede others; with regard to vitamins, compounds that can be converted into
active vitamins; also known as provitamins.
riboflavin (RYE-boh-flay-vin): a B vitamin. The coenzyme forms are FMN (flavin mononucleotide) and
FAD (flavin adenine dinucleotide).
scurvy: the vitamin C–deficiency disease.
thiamin (THIGH-ah-min): a B vitamin. The coenzyme form is TPP (thiamin pyrophosphate).
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Chapter 10-3
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vitamin B6: a family of compounds—pyridoxal, pyridoxine, and pyridoxamine. The primary active
coenzyme form is PLP (pyridoxal phosphate).
vitamin B12: a B vitamin characterized by the presence of cobalt. The active forms of coenzyme B12 are
methylcobalamin and deoxyadenosylcobalamin.
vitamins: organic, essential nutrients required in small amounts by the body for health. Vitamins regulate
body processes that support growth and maintain life.
o vita = life
o amine = containing nitrogen (the first vitamins discovered contained nitrogen)
Vitamin and Mineral Supplements Terms
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dietary supplement: any pill, capsule, tablet, liquid, or powder that contains vitamins, minerals, herbs, or
amino acids; intended to increase dietary intake of these substances.
FDA (Food and Drug Administration): a part of the Department of Health and Human Services’ Public
Health Service that is responsible for ensuring the safety and wholesomeness of all dietary supplements and
food processed and sold in interstate commerce except meat, poultry, and eggs (which are under the
jurisdiction of the USDA); inspecting food plants and imported foods; and setting standards for food
composition and product labeling.
high potency: 100% or more of the Daily Value for the nutrient in a single supplement and for at least twothirds of the nutrients in a multinutrient supplement.
nanotechnology: a manufacturing technology that manipulates atoms to change the structure of matter.
nanoceuticals: substances with extremely small particles that have been manufactured by nanotechnology.
Lecture Presentation Outline
I.
The Vitamins—An Overview – Explain and define the following:
A.
B.
C.
D.
Bioavailability
IM WS 10-2
Precursors
Organic Nature – Discuss methods to prevent the loss of nutrients (Table 10-1)
Website HN 10-2
Solubility
1. Water-soluble vitamins (B vitamins and vitamin C) are absorbed directly into the blood
a. Circulate freely
b. Excreted in urine
2. Fat-soluble vitamins (vitamins A, D, K and E) are absorbed first into the lymph, then the blood
a. Stored in cells associated with fat
b. Less readily excreted
E. Toxicity (Figure 10-1)
IM HN 10-1
1. Water-soluble vitamins can reach toxic levels with supplement use
2. Fat-soluble vitamins are likely to reach toxic levels with supplement use
II. The B Vitamins
A. Part of coenzymes (Figure 10-2)
B. Thiamin (Vitamin B1) – Discuss the following:
1. Thiamin functions
2. Thiamin Recommendations
a. RDA for men: 1.2 mg/day
b. RDA for women: 1.1 mg/day
3. Thiamin Deficiency and Toxicity
a. Deficiency symptoms
1. Enlarged heart and possible cardiac failure
2. Muscular weakness
3. Apathy, poor short-term memory, confusion, and irritability
4. Anorexia and weight loss
b. Wernicke-Korsakoff syndrome
c. Beriberi
1. Wet beriberi (Figure 10-3)
2. Dry beriberi
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Chapter 10-4
4.
d. No reported toxicities
Thiamin Food Sources
a. Whole-grain, fortified, or enriched grain products (Figure 10-4)
b. Moderate amounts in all foods
c. Pork
d. Steaming and microwaving are cooking methods that conserve thiamin
e. Thiamin leaches into water with boiling or blanching
f. The vitamin is easily destroyed by heat
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Chapter 10-5
C. Riboflavin (Vitamin B2) – Discuss the following:
1. Riboflavin functions
2. Riboflavin Recommendations
a. RDA for men: 1.3 mg/day
b. RDA for women: 1.1 mg/day
3. Riboflavin Deficiency and Toxicity
a. Deficiency symptoms
1. Sore throat and cracks and redness at the corners of the mouth
3. Painful, smooth, and purplish red tongue
4. Skin lesions covered with greasy scales
b. Ariboflavinosis
c. No reported toxicities
4. Riboflavin Food Sources (Figure 10-6)
a. Milk products, including yogurt and cheese
b. Whole-grain, fortified, and enriched grain products
c. Liver
d. Easily destroyed by ultraviolet light and irradiation
e. Not destroyed by cooking
D. Niacin (Vitamin B3) – Discuss the following:
1. Niacin functions – Also called nicotinic acid, nicotinamide, and niacinamide
2. Niacin Recommendations
a. RDA for men: 16 NE/day
c. RDA for women: 14 NE/day
d. UL of 35 mg/day for adults
e. The amino acid tryptophan is the precursor
3. Niacin Deficiency
a. Pellagra (Figure 10-7)
b. Deficiency symptoms
1. Diarrhea, abdominal pain, and vomiting
2. Inflamed, swollen, smooth, and bright red tongue
3. Depression, apathy, fatigue, loss of memory, and headache
4. Rash when exposed to sunlight
4. Niacin Toxicity
a. Niacin flush
b. Toxicity symptoms
1. Painful flush, hives, and rash
2. Nausea and vomiting
3. Liver damage
4. Impaired glucose tolerance
5. Niacin Food Sources (Figure 10-8)
a. Milk, eggs, meat, poultry, and fish
b. Whole-grain and enriched breads and cereals
c. Nuts and all protein-containing foods
d. The vitamin can be lost from foods when it leaches into water
e. Resistant to heat
E. Biotin – Discuss the following:
1. Biotin functions
2. Biotin Recommendations – AI for adults: 30 g/day
3. Biotin Deficiency and Toxicity
a. Deficiencies are rare
b. Deficiency symptoms
1. Depression, lethargy, and hallucinations
2. Numb or tingling sensation in the arms and legs
3. Red, scaly rash around the eyes, nose, and mouth
4. Hair loss
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Chapter 10-6
c. Biotin can be bound with an egg-white protein called avidin
d. No reported toxicities
4. Biotin Food Sources
a. Widespread in foods
b. Organ meats, egg yolks, and fish
c. Soybeans
d. Whole grains
e. Biotin can also be synthesized by intestinal bacteria
F. Pantothenic Acid – Discuss the following:
1. Pantothenic acid functions
2. Pantothenic Acid Recommendations – AI for adults: 5 mg/day
3. Pantothenic Acid Deficiency and Toxicity
a. Deficiency is rare
b. Deficiency symptoms
1. Vomiting, nausea, and stomach cramps
2. Insomnia and fatigue
3. Depression, irritability, restlessness, and apathy
4. Hypoglycemia and increased sensitivity to insulin
5. Numbness, muscle cramps, and inability to walk
c. No reported toxicities
4. Pantothenic Acid Food Sources
a. Widespread in foods
b. Chicken, beef, liver, and egg yolks
c. Potatoes, tomatoes, and broccoli
d. Whole grains and oats
e. Can be destroyed by freezing, canning, and refining
G. Vitamin B6 (pyridoxine, pyridoxal, or pyridoxamine)
1. Vitamin B6 functions
2. Vitamin B6 Recommendations – RDA for adults 19-50 years: 1.3 mg/day
3. Vitamin B6 Deficiency
a. Deficiency symptoms
1. Scaly dermatitis
2. Anemia – small cell type
3. Depression, confusion, and convulsions
b. Alcohol destroys the vitamin
c. Isoniazid (INH), a drug used for tuberculosis, acts as an antagonist
4. Vitamin B6 Toxicity
a Toxicity symptoms
1. Depression, fatigue, irritability, and headaches
2. Nerve damage causing numbness and muscle weakness leading to inability to walk
3. Convulsions
4. Skin lesions
b. UL for adults: 100 mg/day
5. Vitamin B6 Food Sources (Figure 10-9)
a. Meats, fish, poultry, and liver
b. Legumes and soy products
c. Non-citrus fruits
d. Fortified cereals
e. Potatoes and other starchy vegetables
f. Easily destroyed by heat
b. Availability from plant sources seems to be lower than from animal sources
H. Folate (folic acid, folacin, pteroylglutamic acid or PGA) – Discuss the following:
1. Introduction
a. Folate functions
b. Folate absorption and activation (Figure 10-10)
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Chapter 10-7
2.
I.
Folate Recommendations
a. RDA for adults: 400 g/day
b. Dietary Folate Equivalents (DFE)
c. There are higher recommendations for pregnant women
3. Folate and Neural Tube Defects (Figure 10-11)
a. Spina bifida and anencephaly
b. Women of childbearing age should eat folate-rich foods and folate-fortified foods and take folate
supplements containing 0.4 mg (400 micrograms) of folate daily to ensure proper development of
the neural tube
c. Pregnant women should take folate supplements
4. Folate and Heart Disease
a. High levels of homocysteine and low levels of folate increase risk of heart disease
b. Folate breaks down homocysteine, but this does not seem to reduce heart attack, stroke, or CVD
mortality risks
5. Folate and Cancer – Folate may help to prevent cancer, but may also promote cancer growth once
cancer has developed
6. Folate Deficiency
a. Deficiency symptoms
1. Macrocytic anemia, also called megaloblastic anemia
2. Smooth, red tongue
3. Mental confusion, weakness, fatigue, irritability, and headaches
4. Shortness of breath
5. Elevated homocysteine levels
b. Most vulnerable of all the vitamins to interactions with medications
1. Anticancer drugs
2. Antacids and aspirin
3. Oral contraceptives
7. Folate Toxicity
a. Masks vitamin B12 deficiency symptoms
b. UL for adults: 1000 g/day
8. Folate Food Sources (Figure 10-13)
a. Fortified grains
b. Leafy green vegetables
c. Legumes and seeds
d. Liver
e. Easily destroyed by heat and oxygen
Vitamin B12 (cobalamin) – Discuss the following:
1. Introduction
a. Vitamin B12 functions
b. Binds with intrinsic factor in the small intestine for absorption
2. Vitamin B12 Recommendations – RDA for adults: 2.4 g/day
3. Vitamin B12 Deficiency and Toxicity
a. Deficiency symptoms
1. Anemia – large cell type (Figure 10-12)
2. Fatigue and degeneration of peripheral nerves progressing to paralysis
3. Sore tongue, loss of appetite, and constipation
b. Atrophic gastritis in older adults destroys stomach cells, which diminishes intrinsic factor and
hydrochloric acid production
c. Deficiency disease is called pernicious anemia
d. No known toxicities
4. Vitamin B12 Food Sources
a. Meat, fish, poultry, and shellfish
b. Milk, cheese, and eggs
c. Fortified cereals
d. Easily destroyed by microwave cooking
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Chapter 10-8
J.
Choline
1. Choline functions
2. Choline Recommendations
a. AI for men: 550 mg/day
b. AI for women: 425 mg/day
3. Choline Deficiency and Toxicity
a. Deficiencies are rare
b. Deficiency symptom is liver damage
c. Toxicity symptoms: body odor, sweating, salivation, reduced growth rate, low BP, liver damage
d. UL for adults: 3500 mg/day
4. Choline Food Sources – Milk, liver, eggs, and peanuts
K. Nonvitamins
1. Inositol
2. Carnitine
3. Other nonvitamins
L. Interactions among the B Vitamins
1. B Vitamin Roles
a. Coenzymes involved directly or indirectly with energy metabolism (Figure 10-14)
b. Facilitate energy-releasing reactions
c. Build new cells to deliver oxygen and nutrients for energy reactions
2. B Vitamin Deficiencies
a. Deficiencies rarely occur singly except for beriberi and pellagra
b. Can be primary or secondary causes
c. Glossitis and cheilosis are two symptoms common to B vitamin deficiencies (Figure 10-15)
d. Symptoms that individuals experience are not necessarily related to a vitamin deficiency
3. B Vitamin Toxicities – Can occur with supplements
4. B Vitamin Food Sources
a. Grains group provides thiamin, riboflavin, niacin, and folate
b. Fruits and vegetables provide folate
c. Meat group provides thiamin, niacin, vitamin B 6, and vitamin B12
d. Milk group provides riboflavin and vitamin B 12
III. Vitamin C (also called ascorbic acid; antiscorbutic factor is the original name for vitamin C)
A. Vitamin C Roles
1. As an Antioxidant (Figure 10-16)
a. Defends against free radicals
b. Protects tissues from oxidative stress
2. As a Cofactor in Collagen Formation
Website HN 10-3
a. Collagen is used for bones and teeth, scar tissue, and artery walls
b. Works with iron to form hydroxiproline, which is needed in collagen formation
3. As a Cofactor in Other Reactions
a. Hydroxylation of carnitine
b. Converts tryptophan and tyrosine to neurotransmitters
c. Makes hormones
4. In Stress – Vitamin C needs increase during body stress
5. In the Prevention and Treatment of the Common Cold
a. Some relief of symptoms
b. Vitamin C deactivates histamine like an antihistamine
6. In Disease Prevention – Role in disease prevention is still being researched
B. Vitamin C Recommendations (Figure 10-17)
1. RDA for men: 90 mg/day
2. RDA for women: 75 mg/day
3. Smokers: +35 mg/day
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Chapter 10-9
C. Vitamin C Deficiency
1. Deficiency disease is called scurvy
2. Deficiency symptoms
a. Anemia – small cell type
b. Atherosclerotic plaques and pinpoint hemorrhages
c. Bone fragility and joint pain
d. Poor wound healing and frequent infections
e. Bleeding gums and loosened teeth (Figure 10-18)
f. Muscle degeneration and pain, hysteria, and depression
g. Rough skin and blotchy bruises
D. Vitamin C Toxicity
1. Toxicity symptoms
a. Nausea, abdominal cramps, diarrhea, headache, fatigue, and insomnia
b. Hot flashes and rashes
c. Interference with medical tests, creating a false positive or a false negative
d. Aggravation of gout symptoms, urinary tract infections, and kidney stones
2. UL for adults: 2000 mg/day
E. Vitamin C Food Sources (Figure 10-19)
1. Citrus fruits, cantaloupe, strawberries, papayas, and mangoes
2. Cabbage-type vegetables, dark green vegetables like green peppers and broccoli, lettuce, tomatoes, and
potatoes
3. Easily destroyed by heat and oxygen
IV. Highlight: Vitamin and Mineral Supplements
A. Arguments for Supplements
1. Correct Overt Deficiencies
2. Support Increased Nutrient Needs
3. Improve Nutrition Status
4. Improve the Body’s Defenses
5. Reduce Disease Risks
6. Who Needs Supplements?
a. People with nutritional deficiencies
b. People with low energy intake – less than 1600 kcalories per day
c. Vegetarians and those with atrophic gastritis need vitamin B 12
d. People with lactose intolerance, milk allergies, or inadequate intake of dairy foods need calcium
e. People in certain stages of the life cycle
1. Infants need vitamin D, iron, and fluoride
2. Women of childbearing age and pregnant women need folate and iron
3. Elderly need vitamins B12 and D
f. Those with limited sun exposure and poor milk intake need vitamin D
g. People with diseases, infections, or injuries, and those who have had surgery that affects nutrient
digestion, absorption, or metabolism
h. People taking medications that interfere with the body’s use of specific nutrients
B. Arguments against Supplements
1. Who Should Not Take Supplements?
a. Iron – men and postmenopausal women
b. Beta-carotene – smokers
c. Vitamin A – postmenopausal women
d. Vitamin E – surgery patients
2. Toxicity
3. Life-Threatening Misinformation
4. Unknown Needs
5. False Sense of Security
6. Other Invalid Reasons:
a. Belief that food supply and soil contain inadequate nutrients
b. Belief that supplements provide energy
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Chapter 10-10
c.
Belief that supplements enhance athletic performance or lean body mass without physical work or
faster than work alone
d. Belief that supplements will help a person cope with stress
e. Belief that supplements can prevent, treat, or cure conditions
7. Bioavailability and Antagonistic Actions
a. Micronutrients from supplements compete for absorption – e.g. zinc, iron, calcium, magnesium
b. Some can interfere with each other’s metabolism – e.g. beta-carotene, vitamin E
C. Selection of Supplements – Need to consider:
IM WS 10-3, CA 10-8, 10-9
1. Form
2. Contents
3. Misleading Claims
4. Cost
D. Regulation of Supplements
1. Nutritional labeling for supplements is required (Figure H10-1)
2. Labels may make nutrient claims according to specified criteria
3. Labels may claim that lack of a nutrient can cause a deficiency disease and include the prevalence of
that disease
4. Labels may make health claims that are supported by significant scientific agreement
5. Labels may claim to diagnose, treat, cure, or relieve common complaints but not make claims about
specific diseases
6. Labels may make structure-function claims if accompanied by Food And Drug Administration (FDA)
disclaimer
a. Role a nutrient plays in the body
b. How the nutrient performs its function
c. How consuming the nutrient is associated with general well-being
Case Studies
Case Study 10-1: Fatigue with a Vitamin-Poor Diet
Samuel is a 63-year-old single man who works full time in a food processing plant. He has a history of esophageal
cancer, which was treated successfully with anti-cancer drugs and surgery four years ago. His weight had been
stable at 135 pounds until the past 6 months, in which he has experienced an involuntary weight loss of 10 pounds.
He is 67 inches tall and his current BMI is 19.5. He complains of a poor appetite and being overly weak and tired.
He also complains of cracks at the corners of his mount and a chronic sore throat which concerns him, given his
cancer history. His usual diet is fairly consistent. He states that he rarely eats breakfast because he starts work at 6
a.m. He eats two deli meat sandwiches, “usually pastrami or salami,” and a soda at 10 a.m., and may eat a candy bar
in the afternoon when he gets off work. He often prepares frozen dinners or pizza at home in the evening and
routinely drinks “about 4 or 5 beers” before going to bed. Occasionally he will cook a roast and mashed potatoes. He
occasionally will have milk with cereal but rarely eats vegetables or fruit. He would like to know which vitamin
supplement will give him energy.
1.
Based on Samuel’s alcohol consumption, which B vitamin, severe deficiencies of which are called WernickeKorsakoff syndrome, is he lacking?
a. Niacin
b. Riboflavin
c. Thiamin
d. Biotin
e. Pantothenic acid
2.
Given his history of cancer, Samuel might be interesting in knowing that research suggests that _____ may
reduce the risk of esophageal and colorectal cancer.
a. riboflavin
b. niacin
c. thiamin
d. folate
e. biotin
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Chapter 10-11
3.
Both Samuel’s alcohol intake and his poor diet may contribute to a B6 deficiency. Which of the following foods
is the best source of B6?
a. whole wheat bread
b. eggs
c. lean ground beef
d. cheddar cheese
e. bananas
4.
In addition to fatigue, ______deficiencies are associated with anemia (large-cell type); degeneration of
peripheral nerves progressing to paralysis; sore tongue; loss of appetite; and constipation.
a. pantothenic acid
b. B6
c. folate
d. B12
e. biotin
5.
Given his diet and his complaints of a chronic sore throat and cracks at the corners of his mouth, Samuel may
have riboflavin deficiency. Which of the following foods is the best source of riboflavin?
a. watermelon
b. liver
c. carrots
d. pinto beans
e. tuna, canned in water
6.
Samuel also reports small red spots on his skin, indications of spontaneous internal bleeding. This may indicate
a _____ deficiency.
a. folate
b. B6
c. Vitamin C
d. B12
e. biotin
7.
Samuel is interested in taking a vitamin supplement. About what percentage of U.S. adults regularly take a
vitamin-mineral supplement?
a. 25%
b. 30%
c. 35%
d. 40%
e. 45%
Answer Key
1. c
2.
d
3.
d
4.
d
5.
b
6.
c
7.
d
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 10-12
Worksheet 10-3: Vitamins in Your Diet
A diet that offers a variety of foods from each group, prepared with reasonable care, serves up ample
vitamins. The grains group delivers thiamin, riboflavin, niacin, and folate. The fruit and vegetable groups
excel in folate, vitamin C, vitamin A, and vitamin K. The protein foods group serves thiamin, niacin,
vitamin B6, and vitamin B12. The dairy group stands out for riboflavin, vitamin B12, vitamin A, and
vitamin D. Even the oils group with its vegetable oils provides vitamin E. Determine whether these food
choices are typical of your diet.
Food choices
Citrus fruits
Frequency per week
Dark green, leafy vegetables
Deep yellow or orange fruits or vegetables
Legumes
Milk and milk products
Vegetable oils
Whole- or enriched-grain products
1. Do you eat dark green, leafy or deep yellow vegetables daily?
2. Do you drink vitamin A- and D-fortified milk regularly?
3. Do you use vegetable oils when you cook?
4. Do you choose whole or enriched grains, citrus fruits, and legumes often?
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 10-13
Worksheet 10-4: Water-Soluble Vitamin Review (Internet Exercise)
Go to this website to answer questions 1-6: http://www.ext.colostate.edu/PUBS/FOODNUT/09312.html.
1. Which of the B vitamins is most sensitive to light?
a. folic acid
b. riboflavin
c. pantothenic acid
d. biotin
2. The overconsumption of water-soluble vitamins cannot cause side effects because of their solubility.
a. True
b. False
3. Strict vegetarians are most at risk for deficiency of which water-soluble vitamin?
a. biotin
b. folic acid
c. vitamin B12
d. vitamin C
4. Which water-soluble vitamin plays the biggest role in controlling homocysteine levels?
a. pyridoxine
b. folacin
c. biotin
d. pantothenic acid
5. Beriberi occurs as a result of thiamin deficiency.
a. True
b. False
6. Which vitamin is correctly matched with its description?
a. biotin – deficiency can lead to neural tube defects in infants
b. folic acid – made in intestinal bacteria
c. ascorbic acid – deficiency is known to occur with alcoholism
d. niacin – overconsumption can lead to increased incidence of kidney stones
e. riboflavin – deficiency can lead to cracks around the mouth
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 10-14
Worksheet 10-5: Vitamin/Mineral Supplement Evaluation
Select a supplement to evaluate and respond to the following questions about it.
1.
What is the name of the supplement?
2.
What is the cost per pill?
3.
Is the supplement complete (does it contain all vitamins and minerals with established DRI)? If no, what is
missing?
4.
Are most vitamins and minerals present in amounts at or near 100% of the adult DRI? Exceptions include
biotin, calcium, magnesium, and phosphorus, which are rarely found in amounts near 100% of the DRI. List any
vitamins or minerals that are present in low amounts or dangerously high amounts.
5.
Does the supplement contain unnecessary nutrients or nonnutrients? If yes, list them.
6.
Is there “hype” on the label? Does the label use the terms “natural,” “organic,” “chelated,” “no sugar,” “stressreliever,” “immune formula,” etc.? List any terms used.
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 10-15
Worksheet 10-6: Chapter 10 Crossword Puzzle
1
2
3
4
5
6
7
8
9
10
Across:
Vitamin B12 deficiency is common in elderly adults
due to _____.
4. Drugs that treat _____ can cause a deficiency of
vitamin B6.
5. Vitamins are best absorbed when consumed from
_____.
7. Pellagra is caused by a deficiency of _____.
9. Diarrhea and gastrointestinal distress can be side
effects of excessive _____ intake.
10. _____ can be prescribed to therapeutically lower
cholesterol levels.
2.
1.
3.
4.
5.
6.
8.
Down:
_____-soluble vitamins are found in the watery
compartments of foods.
Milk and milk products are a key source of the
vitamin _____.
Chronic alcoholics are often deficient in the vitamin
_____.
For prevention of neural tube defects adequate
intake of _____ in early pregnancy is essential.
Nutrients that facilitate the release of energy from
foods but don’t provide energy
Vitamin B12 is found almost exclusively in _____based foods.
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 10-16
Handout 10-1: RDA/AI and UL for Vitamins Compared
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.