1. VITAMINS: FAT SOLUBLE VITAMINS DR Norhasmah Sulaiman Department of Resources Management and Consumer Studies Faculty Of Human Ecology UPM

2. VitaminPrimary functionsDeficiencyOverdoseFood sources Vitamin A: Retinol1.Formation and maintenance of mucous membranes, skin, bones. 2.Needed for vision in dim light. 1.Increased susceptibili ty to infection, increased incidence and severity of infection. 2.Impaired vision, blindness. 3.Inability to see in dim light. 1.Hyppervit aminosis A. 2.Nausea, irritabilit y, blurred vision, weakness 3.Increase pressure in skull, headache 4.Liver damage, hair loss, dry skin, birth defect. 1.Animal products only. 2.Liver, butter, margarine, milk, cheese, eggs. 3.Ready to eat cereals.

3. VitaminPrimary functions DeficiencyOverdoseFood sources Vitamin A: 2.Beta- carot ene AntioxidantRelated only to lack of vitamin A. 1.Lung damage. 2.Skin may turn yellow- orange. 3.Possibly related to reversible loss of fertility in women. Deep orange, yellow, and green vegetab les and fruits.

4. VitaminPrimary functionsDeficiencyOverdoseFood sources Vitamin E (Alpha- tocoph erol) 1.Antioxidant. 2.Reduces the ability of LDL- cholesterol to form plague in arteries. 1.Muscle loss, nerve damage. 2.Anemia. 3.Weakness. 4.Many adults may have non-optimal blood levels 1.May increasing bleeding- over 800 IU per day. 1.Oils and fats. 2.Salad dressings, mayonnais e, margarine,shortenin -g, butter. 3.Whole grain, wheat germ. 4.Leafy, green vegetable -s, tomatoes. 5.Nuts and seeds. 6.Eggs.

5. VitaminPrimary functionsDeficiencyOverdoseFood sources Vitamin D (1,25- Dihydroxy cholicalcifer ol) Absorption of calcium and phosphorus, and for their utilization in bone formation, nerve and muscle activity. 1.Weak, deformed bones (children)- rickets. 2.Loss of calcium from bones (adults), osteoporosi s 1.Mental retardati on in young children. 2.Abnormal bone growth and formatio n. 3.Nausea, diarrhea, irritabilit y, weight loss. 4.Depositio n of calcium In organs such as kidneys, liver, and heart. 1.Vitamin D fortified milk and margarin e. 2.Butter. 3.Fish, eggs, mushroo ms. 4.Milk products: cheese, yogurt, and ice cream are generally not fortified with vitamin D.

6. VitaminPrimary functions DeficiencyOverdoseFood sources Vitamin K 1. Phylloqui- none. 2. Menaqui- none. 1.Essential component of mechanism s that cause blood to clot when bleeding occurs. 2.Aids in the incorporat ion of calcium into bones. 1.Bleeding, bruises. 2.Decreased calcium in bones. 3.Rare. May be induced by the long-term use of antibiotics. Liver disease if vitamin K in synthetic forms taken in Excessive amounts. 1.Leafy, green vegetabl es. 2.Grain product s.

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