Minerals Simple inorganic elements that are non-caloric and remain as ash when the food or organic compound

d where they found is completely burnt.

Macrominerals more than 0.005% of body weight Microminerals less than 0.005% of body weight

Calcium Phosphorus Potassium Sulfur Sodium Chlorine Magnesium

Iron Zinc Selenium Manganese Copper Iodine Fluorine

Functions: Bone and teeth formation Muscular contraction and relaxation Blood coagulation Nerve transmission Enzyme activation and catalyst for biological reactions

Food source: Milk Snail Shrimp fry Tiny crabs Sardines Dried dilis Cheese Seaweeds Malunggay, gabi, ampalaya leaves, saluyot and other green leafy vegetable

Effects of deficiency Rickets - retardation to growing children Osteomalacia softening of the bones in adult Tetany uncontrolled reaction of the muscle tissue and increase excitability of the nerves Osteoporosis

Functions: Structural component Regulator in many metabolic process

Food source: Cheese Milk Dairy products Meat Poultry Eggs Fish Nuts Dried beans

Effect of deficiency : Hypophosphatemia Hyprecalcemia Effect of excess: Hyperphosphatemia

Functions: Maintains fluid and electrolyte balance Carbohydrate and protein metabolism

Food source Nuts Meat Legumes Milk Raw and dried fruits Fruit juices Dark green vegetables

Effect of deficiency and excess Hypokalemia Hyperkalemia

Functions: Maintain protein stucture Participate in detoxification

Food source: Protein contains about 1% sulfur, diet adequate in protein will contain enough sulfur.

Effects of deficiency or excess Cystinuria Production of kidney stone

Functions: Maintain fluid balance Maintain acid base balance

Food source: Animal sources Carrots Spinach Celery Tocino Tapa Bacon Ham Vegetables ( peas and beets) Canned foods (luncheon meat and sardines)

Effects of deficiency or excess Hyponatremia Veins collapse Low blood pressure and blood volume Edema

Functions: Maintain fluid and electrolyte balance and acid base balance

Food source: Table salt

Effect of deficiency Alkalosis excessive loss of chloride ions from the gastric secretion during continued vomiting, diarrhea or tube drainage.

Functions: Essesntial in cellular metabolism Necessary to promote conduction of nerve impulses and allow normal muscular contraction Increase stability of calcium in the tooth enamel

Food source: Nuts Soybeans Meat Milk Seafoods Dried beans Peas Green plants

Effects of deficiency or excess Hypomagnesemic tetany Hyperparathyroidism Hypermagnesemia

Function: Carries oxygen needed for cellular respiration Carries carbon dioxide from the lungs to the cell

Food source: Animal source (e.g. meat, fish, poultry) Plant source (e.g. legumes, dried fruits, whole grains, fortified cereals)

Effect of deficiency Iron deficiency anemia

Functions: Necessary for the action of various important enzymes Required for protein synthesis Required for DNA and RNA synthesis in the body cells Accelerate the healing of wounds

Food source: Milk Meat Liver Oyster Eggs

Effect of deficiency Slow growth Alopecia Disturbances in keratination process in the skin Hypospermia Night blindness Decrease taste acuity Delayed wound healing

Functions Antioxidant nutrients that prevent free radical from damaging normal cells With Vit. E it improve mental, emotional and physical parameters of well being

Food source: Organ meats Muscle meats Seafood Whole grain cereals Dairy products Garlic

Functions Components of cell enzyme Catalyst for a number of enzyme necessary in glucose, protein and fat metabolism Plays role in the formation of urea Increase the storage of thiamin and is needed for bone development

Food source Nuts Whole grain cereals Dried legumes Tea

Effect of deficiency Weight loss Dermatitis Nausea Changes in color and growth rate of the hair, beard and nails

Functions Essential in the formation of hemoglobin Promotes absorption of iron from the GIT Helps maintain the integrity of the myelin sheath surrounding the nerve fibers It plays an unexplained role in bone formation

Food source Organ meats Shellfish Nut Cocoa Cherries Mushroom Whole grain cereals

Effect of deficiency Hypocupremia

Function Participation in the synthesis of thyroxin a hormone in the thyroid gland

Food source Seafoods (e.g. oyster, shrimps and seaweed) Fortify salt with iodine

Effect of deficiency Iodine Deficiency Disorder (IDD)

Goiter Impairment of mental function Deaf mutism Spastic diplegia

Functions Part of calcium fluorapatite (teeth and bones) Help prevent heart disease Help prevent / treat osteoporosis

Food source Water Tea Coffee Soybeans Seafoods

Effect of deficiency or excess Lack of fluorine inc. the risk to dental caries Excess fluorine cause mottling of the enamel or dental fluorosis

Next to oxygen, water is absolutely essential to stay alive. A person cannot stay alive after a few days without water. If about 20% of water is lost, death results. Water is often taken for granted when one speaks about essential nutrients, yet water is the most needed by the body: it is number one nutrient. It is a combination of 2 atoms of hydrogen and one oxygen (H.O.H) or usually written as H2O. Water accounts for about 60% to 65% of body weight for a normal adult.

Constitutes about 60% to 65% of body weight, Infants body have about 75% water. Transports nutrients and carries away waste products. Main component of body fluids and act as solvent. Participates in biochemical reactions. Lubricates the linings of the eyes, mouth, and nose. Hydrates the skim Serves as shock absorber inside spinal cord and amniotic sac to protect the fetus. Maintains normal body temperature. Lubricates joints. Ensures adequate blood volume.

The amount of water taken in must be equal to the amount of water output, for a person to be metabolic equilibrium. Fluid intake is controlled by thirst, appetite, and output by the endocrine glands, as well as the temperature of the environment. The body uses more water in blood, saliva, intestinal, gastric, bile, and pancreatic juices than the daily intake. However, enough water is available through more efficient conservation of water from kidney and intestines.

Intake
Drinks

Output

950-1200 ml Kidney (Urine)

950-1400 ml

100 ml Water in food 700-1000 ml Stool (Water in Feces) 200-300 ml Perspiration 500-700 ml Water of oxidation 300 ml Lungs (Expired Air) 1850-2500 ml 1850-2500 ml Totals

The amount of water needed by the body may be met by a direct intake of water coming from water ingested as such, and from the water bound in foods. The third source of water is produced inside the body, called metabolic water, which is result of the oxidation of food in the body. Water produced as an end-product of metabolism, amount to approximately 10 to 14 gm. per 100 Cal. For example, 100 grams of fat, carbohydrate and protein when oxidized will yield 107 ml, 55 ml, and 41 ml of water, respectively.

Lean meat and fish is about 65% water, but a fatty meat cut, like pork belly has only 37% water. Most fruits and vegetables approximately 85%; but leafy greens and succulent vegetables, like cucumber and tomatoes, have higher water content. Oils have almost zero moisture content. Granulated sugar has 0.3% and dried milk solid has 5.5% water. Water is immediately absorbed from the digestive tract into the blood and lymph.

Water output is controlled by the hormone vasopressin (anti-diuretic hormone or ADH) which is secreted by the pituitary gland. Release of this hormone decreases water excretion by the kidney by increasing the rate of water re-absorption from the tubules. Water leaves the body through several channels: Skin, as sweat and insensible perspiration. Lungs, as water vapor in the expired air. Gastrointestinal tract, as feces. Kidneys, as urine.

The urine is an important medium for the elimination of water. Water may also be lost together with the electrolytes through tears, stomach suction, breathing, vomiting, diarrhea, bleeding, perspiration, drainage from burns, discharge from ulcer, skin diseases, and injured or burned areas.

Most RDA tables recommend 1 ml per calorie for adults and 1.5 ml/calorie for infants. This is approximately 1.5-2.5 liters or 610 glasses of water a day. Water intake mostly from beverages and prepared foods. During hot weather, fevers, hemorrhage, excessive sweating, vomiting, diarrhea, and high protein intake, the allowance for water in increased.

Some nutritionist suggest that fluid intake be based on body weight, which varies with age; 110 ml/kg; and for 10 year-old children, 40 ml/kg depending on the environmental temperature. Athletes who lose a lot of water depending on activity performed will need to replace losses, usually from one or more liters per activity.

ABNORMALITIES OF WATER BALANCE

Over-hydration or water intoxication When large amounts of water are lost in the body usually caused by high environmental temperature, sodium is also lost. The phenomenon causes the brain to signal a need for increased water. If water intake is increased without the corresponding increase in the intake of sodium, water intoxication results. Over-hydration may also arise if too much fluid is given intravenously. If the intake of water exceeds the maximum rate of urine flow, the cells and tissues become water-logged and diluted. This may caused anorexia, vomiting, and if it occurs in the brain, it may result in convulsions, coma and even death. Dehydration may be serious if the loss is about 10% of the total body water and fatal if the loss is from 20%. This is especially critical in babies. Electrolytes are also lost with the water. In this condition, the skin becomes loose and inelastic and the individual experiences severe thirst and nausea. Work performance of the individual may seriously be affected.

WATER SUPPLY
The quality of the water supply varies depending on the locality. A glass of tap water may be colorless but underneath it are minerals like calcium, magnesium, and in some areas, iron and fluorine. If the water is soft especially when treated with a softener, sodium is present. Hard water has a high concentration of calcium and magnesium, if usually comes from shallow ground. Also present in the water may be some contaminants coming from industrial wastes. Mercury when absorbed in the gastrointestinal tract accumulates in the red blood cells, the brain, and nerve cells, and it can even cause mental and physical defects in the newborn if taken in excessive amounts during the mothers pregnancy. Cadmium has been linked with heart and kidney diseases, emphysema, and bone disorders which could lead to osteoporosis. Lead can cause lowering of hemoglobin level, intestinal cramps, fatigue, and kidney abnormalities. In more severe cases, excessive lead can cause nerve damage, paralysis, mental retardation in children, and even abortions. Chlorination removes most of the pathogenic bacteria in the water.

Proteins are the building blocks of life. The body needs protein to repair and maintain itself. The basic structure of protein is a chain of amino acids.

The word Protein came from a Greek word proteios meaning to hold first. Mulder, a Dutch chemist, proposed the name in 1840. Like fats and carbohydrates, proteins have the elements: carbon, hydrogen and oxygen. However it is the nitrogen content of protein that distinguishes it from the other organic compounds.

CLASSIFICATION OF AMINO ACIDS

ESSENTIAL SEMI-ESSENTIAL NON-ESSENTIAL

Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine

Arginine Tyrosine Cystine

Glycine
Serine

Glutamic Acid Asparic Acid Alanine Proline Norleucine Citrulline Hydroxyglycine Hydroxyproline

cannot be made by the body, and must be supplied by food are made by the body from essential amino acids or in the normal breakdown of proteins are usually not essential, except in times of illness, stress or for someone challenged with a lifelong medical condition.

Simple proteins are those which are made of amino acid units only, joined by peptide bond. Examples are: Egg (albumin); Serum (globulins); Wheat (Glutelin); Rice (Coryzenin) Conjugated proteins are composed of simple proteins combined with a non-proteinous substance.

Example: Casein in milk (prosthetic group is phosphoric acid); Hemoglobin (prosthetic group is Nucleic acid); Chlolesterol (prosthetic group lipid)

According to molecular shape, proteins are further classified into two types:

Fibrous protein

These are made up of polypeptide chain that are parallel to the axis & are held together by strong hydrogen and disulphide bonds.

Globular protein

These have more or less spherical shape

GLOBULAR

FIBROUS PROTEIN

Complete Proteins are proteins containing all the amino acids in amounts sufficient for growth and maintenance of life Partially Complete Proteins are proteins that can maintain life but do not support growth. Incomplete Proteins are proteins that cannot support life and growth.

Build and repair cells and tissues Supply energy Regulate body process

Heart disease Kidney damage Constipation Tumors and cancerous growths Bone-loss (osteoporosis) Protein Malnutrition - Kwashiorkor - Marasmus

High protein diet plans (also referred to as low-carb diets) are designed to promote rapid initial weight loss. Protein diet plans for women who are fast oxidizers (metabolic protein types) are also low-carb in nature.

CARBOHYDRATES From the Greek word saccharides, meaning sugar Abundant in plants Form the basis of the energy cycle on earth Synthesized from water and carbon dioxide by photosynthesis Contains carbon, hydrogen and oxygen

CLASSIFICATION
1. According to complexity o Monosaccharides - one sugar unit Hexoses Glucose also known as dextrose or grape sugar; the most important sugar in human metabolism; other name is physiologic sugar Fructose the sweetest of all sugars; found in honey, ripe fruits and some vegetables Galactose hydrolysed from lactose or milk sugar Mannose Sugar Alcohols Mannitol Sorbitol

o Oligosaccharides - 2-10 sugar units Disaccharides - two sugar units Sucrose table sugar or cane sugar Lactose milk sugar Maltose malt sugar

Trisaccharides Raffinose Melizotose Tetrasaccharides Stachyose

2.

According to digestibility
o Polysaccharides more than 10 sugar units Digestible Starch most abundant and cheap form of carbohydrate. Dextrins the action of dry heat on starch produces dextrin. Glycogen or animal starch the storage form of carbohydrate in the body, chiefly in liver and muscles.

 Partially digestible Galactogens Inulin Mannosans Pentosans Indigestible Cellulose Hemicellulose Agar-agar Pectins

Derivatives from Carbohydrates

Citric Acid Ethyl Alcohol Lactic Acid Malic Acid

FUNCTION OF CARBOHYDRATES IN THE BODY

1. Chief source of energy - body cells require a steady and constant supply of energy mainly as glucose and its intermediate products. 2. Cheap and main energy food - cereal grains, sugars, most fruits and starchy vegetables contribute at least half or 50% of total energy needs of people. They are low-cost and widely distributed around the world. Starches and sugars are readily digestible and are easily stored in the shelf without refrigeration.

3. Protein sparer- energy need of the body is given first priority over bodybuilding needs. Thus, if carbohydrates foods are not adequately supplied, protein will be catabolized to provide heat and energy instead of being used for building and repairing tissues. 4. Regulator of fat metabolism - carbohydrates prevent incomplete oxidation of fat.

5. Sole energy source for the brain and nerve tissues the brain and nerve tissues utilize only glucose for energy.

6. Storage form of energy as glycogen - unlike fat storage in adipose tissues, glycogen
provides immediate source of energy.

7. Regulator of intestinal peristalsis and provider of bulk

- commonly called fiber or roughage which acts a broom and regulates intestinal peristalsis.

SPECIAL FUNCTIONS OF SPECIFIC CARBOHYDRATES

1. Galactose and glucose in the cerebrosides are constituents of the brain and nerve tissues. 2. Lactose has a special function in infant feeding. 3. In the liver, glucuronic acid has detoxifying effect by combining with chemical and bacterial toxins.

4. Glycosides are important in drug therapy 5. Inulin is important in medicine for the socalled "inulin clearance test " 6. Ribose and deoxyribose are important constituents of nucleic acids.

CARBOHYDRATE MALNUTRITION Protein Energy Malnutrition - due to lack of energy and protein in the diet. Obesity or adiposity - excessive intake of calories. Ketosis or acidosis - carbohydrates intake is lower than the recommended level to supply caloric requirements.

FOOD SOURCES OF CARBOHYDRATES

Sugars Cereal grains and their products o Rice o Corn o Oat o Breads and other bake goods o Noodles or pasta Root crops Starchy vegetables Dried legumes Fruits and milk also contribute a good amount of carbohydrates.

RECOMMENDED DAILY INTAKE

While there is no RDA for carbohydrate, a level of 50 - 60% of total caloric requirement should be provided by carbohydrates. In practical dietary planning, it is better to supply carbohydrate foods that are not empty calories. Protective foods are recommended carbohydrate food sources since they provide some protein, vitamins and minerals as calories. A serving of whole grains, 3 servings of fruits and 2 serving of leafy vegetables everyday will provide enough indigestible carbohydrate needed for an adult intake for fiber or cellulose.

To the cook or chef, the word fat refers to a visible fats and oils or the animal fat in the meat carcass. To a weight-conscious person,it is unwanted or undesirable constituent of the body. To the nutritionist and biochemist, fats and lipids in the right kind of amount, are necessary as components of tissues and to regulate certain life process.

True fats belong to a larger group of organic compounds called lipids wich are insoluble in water,but soluble in fat solvents like chloroform,ether,benzene,etc. and are utilizable by living organisms.The last phrase is an important criterion, because there are hydrocarbons like motor oil and mineral oil wich have the same solubility properties,but are not physiologically utilizable by man. A fat molecule has the elements: carbon,hydrogen and oxygen, in glyceride linkage. the proportion of oxygen in fats is smaller than in carbohydrates.When a fat molecule is hydrolyzed, it yields 3 fatty and a molecuke of glycerol.

In general,the longer the carbon chain in fatty acid and the higher the degree of unsaturation, the more liquid the fat or oil becomes.In food, fat stay solid at room temperature and oils and liquids in room temperature.

According to the complexity of the molecule and chemical composition, lipids are classified as simple,compound or derived. Fats and oils are simple lipids; they are mixed triglycerides. From the stand point of the physical appearance, one speaks of visible fats (cooking oil,salad dressings,butter,lard,margarine and animal fats like pork fat,tallow) and invinsible fats ( egg yolk,milk,olives,avocado,well marbled lean meats).

The physical and chemical properties of various fats and oils are due to their fatty acid components. The most abundant fatty acids in animal fat are palmitic,stearic and oleic acids.The last one is a monounsaturated fatty acid.

Lecithin and cephalin are phospholipids found in the brain, bile and nerve tissues. Phospholipids are formed in all cells of the body and some are circulated in the blood to combine with fatty metabolites rendering the latter more water soluble.Thus, the passage way of fatty moieties through the cell walls which are semi-permeable membranes are aided by phospholipids.

The cerebrosides,gangliosides and sulfolipids are types of glyco lipids that are found in the brain and nerve tissues.They are also integral parts of organs like the liver,spleen and testicles.Some of the glycolipids play an important role in the transport of fat in the body.

Are high molecular weight alcohols occuring in the fats of plants and animals. The most common sterols in animals in cholesterol. It is present in all animal cell but it is concentrated in the bile and in the nerves.It is synthesized mainly in the liver and also supplied in the diet mostly from the fatty portion of meat.The richest sources are the brain,glandular organs and eggyolk.

It is the precursor of 7dehydrocholesterol,wich has vitamin D activity. 2. It is a part of the bile acids,thus it helps in the emulsification of dietary fat. 3. It is also utilized in the biosynthesis of adrenocortical hormones.wich are important in the development of secondary male and female characteristics
1.

Are found in sea foods,some plants and some livestock rations.However,fish and fish oils are the only concentarted source of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid wich have been shown to lower plasma triglycerides levels, thus, an individual with normal lipid levels are encouraged to consume 2-3 fish meals a week.

Also thrombotic,it is believed that fish oils have beneficial effects on coronary heart disease, wherein omega 3 fatty acids reduce platelet aggregation and blood cloths.With these fatty acids blood pressure may be lowered in mildly hypertensive individuals.

Also called trans-fat , have been of interest lately to health professionals due to its potential role as one of the risk factors for cardiovascular didease.They are made from hydrogenation of polyunsaturated fatty acids wich changes liquid oils into solid fats. With these process, the degree of saturation of the fatty acid is increased, linking it to higher blood cholesterol,as LDL(low density lipoprorein. FDA (USA) has proposed that food labels should include the amount of trans-fat.

Physiological funtions:
Energy giving structural function regulator of body processes

Fats provide a concenrated source of energy ( 9 calories per gram)since per gram weight, 2-1/4 times more calories is released as compared to either protein or carbohydrate.This advantage is useful in the formulation of liquid diets or modified diets that should contain more calories per ml oe per gm of food than the normal volume.

As adipose tissue,fat is the larger reservoir of potential energy.The principal sites of adipose tissue body fat are: subcutaneous tissues (50%), the sorrounding organs in the abdominal cavity (45%) and the intramuscular tissues (5%).When fat storage is excessive ( over 20% over weight) in an individual, the resulting condition is termed obesity or adiposity wich poses a health problem.

Moderate deposits of fat beneath the skin and around internal organs, act as protective pads and give support to the organs. Subcutaneous fat also prevents rapid heat loss from the skin, thereby conserving heat in the body.

An essential fatty acid (EFA) is one that connot be synthesized in the body and should be ingested performed or ready-made from food sources. More appropriately, the term should be dietary essential. The 3 essential fatty acid, wich play importanat physiological roles, are : linoleic,linolenic and arachidonic acids. These fatty acids are all polyunsaturated (PUFA). EFA maintain normal growth and reproduction in lower animals ,but in human nutrition , the demonstrated role is prevention of an eczematous skin lesion in infants.Linolenic alone cannot cure the skin lesions caused by fatty acid deficiency, arachidonic acid and linolenic acid can be synthesized in the body from linoleic acid;thus only acid is dietary essential.

The dietary requirement for linoleic acid in infants is between 1-3%; for adults,at least 1% is sufficient. Males need more than females.Also the level of EFA should be increase if saturated fatty acid intake is higher. A ratio of 2:1 is recommended for polyunsaturated to saturated fatty acids ,referred to in fat controlled diets as the P/S ratio.

Vitamin A,D,E and K need a fat soluble medium to keep them in solution and to facilitate reactions.

If adequate energy is supplied by fat and carbohydrates sources,protein is spared or saved for its unique function of tissue building and repairing. Thiamin and niacin are not appreciably neede in fat metabolism as compared to carbohydrate metabolism. Thus, these B vitamins will be spared for their other regulatory functions in the body.

Deficiency of fats per se (%) will reduce caloric supply in the body and cause protein catabolism. Depot fats will be withdrawn and body weight reduced.Deficiency of essential fatty acid causes retarded growth and an eczematous skin in infants. In lower animals, the EFA syndrome results in rertarded growth,impared reproduction,fatty liver,kidney damage and skin changes.

Excessive intakeof fat above the normal levels( recommended levels are from 20 to 30 % of total energy need) resulting in extra caloric supply leads to obesity.

In the stomach,simpleemulsifiedfat is digested to free fatty acids and glycerol by the action of gastric lipase. Nonimulsified fat is acted upon by the bile salts in the small intestinesand the resulting imulsified fat is hydrolyzed by pancreatic lipase to fatty acids and glycerol.Almost all fats are absorbed directly into the portal circulation via the liver.

The circulating fat and other lipids find their ways in almost tissues.the major site of lipid metabolism is in the liver ,but practically all tissues can utilize fat energy,classified as: 1. The element variable,wich is also called a depot fat. 2. The element constant,wich is also called protoplasmic fat.The fat cannot be used for energy even under prolonged starvation.

Oxidation of fatty acids to release energy is accomplish by the betaoxidation process: a long carbon chain in the fatty acid is cleaved off stepwise removing an acetate radical(CH2 COOH)

The most important food sources are the visible fats and oils such as: butter,margarine,lard,cooking oils,fish liver oils,pork fat,suet,tallow,chicken fat,etc. .Very good source are found in nuts, such as oilseeds and some legumes. Cream,chocolates,peanut butter,and fatty fish like sardines,avocado,whole milk,olives,pastries and fried foods, contribute significant amounts in the diet.

The plant sources for unsaturated fatty acids are: safflower,corn,cottonseed,sesame,sunflo wer and soy bean oils; produts utilizing such vegatable oils; and fatty fish like tuna,herring,salmon,sardine and mackerel.Coconut oil is low in EFA and has more saturated fatty acids compared to other vegetable oils.

Foods in high saturated fatty acids are: butterfat,whole milk,ice cream made from whole milk,eggyolk,bacon, tallow, suet ,lard,hydrogenated shortenings,fatty meats like pork,ham certain beef cuts,poultry fats,sausages; chocolates,rich pastry and puddings made with thw animal fat listed above.

In general,the desirable ratio of unsaturated to saturated fatty acids is 21 planning menus with the recommended fat level and EFA intake is not a problem.

Most countriesdo not stipulate fat requirements or allowance in the diet.Customary intake varies with food habits,availability of fat sources,and health education.

In the Philippines, it is suggested that at least 20% of total caloric allowance be supplied by dietary fat. A higher level is recommended for children ,adolescents and active adults.Planning the daily diet following the "Guide to good nutrition" satisfies the 20% minimum level.

In 1905, the first scientist to determine that if special factors (vitamins) were removed from food disease occurred, was Englishmen, William Fletcher. Doctor Fletcher was researching the causes of the disease Beriberi when he discovered that eating unpolished rice prevented Beriberi and eating polished rice did not. William Fletcher believed that there were special nutrients contained in the husk of the rice. In 1906, English biochemist Sir Frederick Gowland Hopkins also discovered that certain food factors were important to health. In 1912, Polish scientist Cashmir Funk named the special nutritional parts of food as a "vitamine" after "vita" meaning life and "amine" from compounds found in the thiamine he isolated from rice husks. Vitamine was later shortened to vitamin. Together, Hopkins and Funk formulated the vitamin hypothesis of deficiency disease that a lack of vitamins could make you sick.

Vitamin - is an organic compound required by an organism as a vital nutrient in limited amounts. An organic chemical compound (or related set of compounds) is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on the circumstances and on the particular organism. For example, ascorbic acid (vitamin C) is a vitamin for humans, but not for most other animals, and biotin and vitamin D are required in the human diet only in certain circumstances. By convention, the term vitamin does not include other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids (which are needed in larger amounts than vitamins), nor does it encompass the large number of other nutrients that promote health but are otherwise required less often.

Vitamin Vitamin A( retinoids) and provitamin A (cartenoids)

Major Function Promote vision; light and color. Promote growth Prevent drying of skin and eyes Promote resistence to bacterial infection Facilitate absorption of calcium and phosphorus

Deficiency symptoms Night blindness Xerophthalm ia Poor growth Dry skin Breakfast Creals

Dietary sources Liver Butter Fortified milk Fortified Margarine Carrots Greens Broccoli Sweet potatoes Spinach Papaya

Toxicity symptoms Fetal malformatio ns, hair loss, skin changes, pain in bones

Vitamin D (chole- and ergocalcifer ol)

Rickets Vitamin D, Osteomalaci fortified milk, a Fortified, margarine fishoils

Growth retardation, kidney damage, deposits in tissue

Vitamin E (tocopherols )

Act as an anti-oxidant , Prevent breakdown of Vitamin A and vitamin K& unsaturated fatty acid Help form prothrombin and other factors blood clotting and bone formation

Hemolysis of red blood cells, Nerve destruction

Vegetable oils, Some green, Some fruits, Peanuts, Olive oil, Oil

Muscle weakness, fatigue, headache, blood clots

Vitamin K (phyllo and menaquinon e)

Hemorrhage

Green vegetables, Non fat milk, Broccoli , Eggs, Liver

Anemia and Jaundice ( medical forms)

The water soluable vitamins are vitamin C or Ascorbic acids and the B-complex vitamins.Vitamin C is the most easily destroy of all vitamins. It is the fresh food vitamin since it occur in growing parts of plants.All raw fresh fruits and vegetables contain ascorbic in varying amount. Vitamin C is involved in a number of biological roles as well in foods as an antioxidant. The B-complex vitamins important in human nutrition are: thiamine,riboflvine,vitamin b6,vitamin b12,niacin,folic acid,pantothenic acid,choline,inositol and biotin. They are chemically unrelated,but many of them perform similar physiological roles,especially in metabolism.They are found in a variety of foods,both in animal and plant sources.

Ascorbic acid Vitamin C or ascorbic acid is also known as antiascorbutic vitamin, because it prevents the nutrional disease like Scurvy. Function: Vitamin C is needed in the formation and maintenance of intercellular cementing substance which is binder that holds the cells as well as to the cellullar fluid which bathes and nourish them. Deficiency: Early stage irratability, weakness, lack of appetite, pallor, and lowered resistance to infectious. Food sources: like guava, papaya, dalitis(small cherries) oranges, dayap(lime) and kamatsile,kalamansi(native lemons) melons and berries.

Thiamin(Vitamin b1) is an itegral part of the co enzyme factor: thiamin pyrophospahate or TPP, which is needed for carbohydrate metabolism. In the form of TDP or thiamin diphospahate, the conversion of glucose to fatFunction: It helps maintain good appetite, good muscle tone, especially of the gastrointestinal tract, and for normal function of the nerves. Defiecency: Early stage: loss of appetite, weakness, gastrointestinal disturbances like constipation, indigestion, gastro atony, and poor reflexes with numbness of extremities. Food sources: Like lean pork, pork liver, and other glandular organs of pork and some shellfish., eggyolk unpolished rice, whole grains, legumes,like monggo, soybean and nuts.

Rivoflavin is the official name denoting its ribose content (a pentose suger) and a flavin referring to its yellow pigment. Function: It helps maintain healthy skin, tongue and mouth, normal vison, proper growth and development. Deficiency: Early stage: This are a similar to thiamin but advanced deficiency disease is called Ariboflavinosis. This characterized by tissue changes particularly of the skin, eyes, mouth, nose and mouth. Food sources: The best animal sources are cheese, milk, eggs, liver and the other glandular organs, and lean meats. Plant sources with the high in vitamin b2 are whole grain, legumes, leafy green vegetables and seaweed.

Niacin - is an act as hydrogen and electron acceptors, as a biochemical reaction important in energy metabolism. Niacin is the most stable of the water soluable vitamins. Because it circulated in the blood both in acid and amide forms. Deficiency: Early sign: anorexia, indigestion and skin changes, Pallegra (classic deficiency disease characterized by the 4D dermatitis, dementia, diarrhea, and even death.) Food sources: Animal sources like liver and grandular organs, lean meats, fish and poultry, milk and cheese, eggs and legumes.

Pyridoxine(vitamin B6) is the group name for the three forms: Pyridoxol(alcohol form), Pyridoxal(aldehyde form) and Pyridoxamine(amine form). Function:All three forms are converted to the active coenzyme factor Like Pyridoxal phosphate, which involve in amino acid metabolism. Also include decarboxylation, transamination, and the other amino acid transformation. Deficiency: Early stage: it results in nausea and vomiting, seborrheic, dermatitis, glossitis, conjunctivitis, and depressive moods. Food sources: Common foods with the highest pyridoxine content are: liver and glandular organs, eggs, pork, fish, poultry, legumes, and whole grains.

Pantothenic Acid comes from the greek word meaning from everywhere or from all side Function: A pantothenic acid is needed I for active acetate or acetylation reactions, oxidation of ketoacids and fatty acids. It synthesis the lipids acetylcholine and porphyrine ring. It essential for fat metabolism as well as for the maintenance of normal growth, healthy skin and intergrity of the nervous syste. Deficiency: Early stage: insomnia, muscles cramps, tingling sensation of the extremities, abdominal pain and vomiting. Food sources: Liver, glandular organs, meats, eggs, cheese and legumes.

Cobalamin(vitamin B12) are generic group of B vitamins with cobalt in its chemical composition. Function: It helps in the synthesis of heme, which in the iron containing protein of hemoglobin, it also essential for the normal function of the verves, bone marrow and gastrointestinal tract (GIT). It promotes normal growth and development. Deficiency: Manifestation of pernicious anemia are: anorexia, vomiting, diarrhea, achlohydria, abdominal painj, weight loss, and retarded growth. Food source: In general, animal protein contain B12 in significant amounts while plant sources are practically nil or zero. Thus deficiency of B12 have been observed in strict vegans. Otherwise, an ordinary mixed diet should contqain sufficient amount of cobalamin.

Folic acid (Pteroylglutamic acid) is a group of related compound including folinic acid and folacin withsimilkar biological roles. Folic originated from the latin word meaning leaf of folium from which folic acid was first extracted. Function: its essential for erythropoiesis or red blood cells. Food sources: Green leafy vegetables, liver and other glandular organs, legumes and cereals are among the best food sources. Milk, eggs, poultry and fruits are poor sources.

Biotin is sometimes called the anti-eggwhite injury factor Absolute names for it are: Vitamin H, coenzyme R and Bios 2. Function: This chief role ofbiotin is as a coenzyme factor in carbon dioxide fixation. Together with active acetate(CoA), it helps in the synthesis of purines, pyrimidines, fatty acids and carboxylation reactions. Deficiency: Early stage: alopecia, greasy scaly dermatitis and paralysis of the legs. Food sources: Excellent food sources are liver and other glandular organs, meats, eggyolk, milk, molasses, whole grain, legumes, and nuts.

Choline For over a hundred years, choline has been known to be a constituent ofimportant substances in animals cells, However,biosynthesis in man ha not been established. Function: T he most important biological role of choline in several animals species including man is a LIPOTROPIC AGENT.(It mobilize fat and prevent fatty liver.) Choline is needed for transport as a constituent of phospholipids, namely: lecithin, cephaline and sphingomyelin.

Deficiency: choline results in fatty livers as seen chronic alcoholism and kwashiorkor. In lower animals, there are hemorrhaging of the kidneys. Food sources The riches food source for choline is eggyolk, other good sources are liver, brain, kidney, heart, meats, legumes, and nuts, yeast, and wheat germ.