Vitamin and minerals supplementation by Rutuja

Vitamin and mineral supplementation

1. BY. MS. RUTUJA MANE
BSC NURSING , GTCN SOLAPUR
Vitamins and Minerals
Supplementation

2. VITAMINS SUPPLEMENTATION:
Introduction
Vitamins one organic substances that maintain the normal
structure and function of cells since they cannot be synthesized
by the human body they Such added in human diet from
external sources

3. CLASSIFICATION
According to there property to be dissolved in fat or water,
vitamins are classified as :
Water soluble
vitamins
Fat Soluble
vitamins

4. FAT SOLUBLE VITAMINS
vitamin A,D,E & K are fat-soluble vitamins.
 These are hydrophobic in nature stored in the lives
These are hot excreted out of body therefore excessive intake
can Produce a toxic effect & also result in condition Known as
hypervitaminosis.

5. WATER SOLUBLE VITAMINS
Vitamin B complex &vitamin C are water Soluble vitamins
These compounds are Carbon, Hydrogen ,Oxygen and
Nitrogen
 These are not Stored in body Therefore these are required
daily in smallquantities.

6. CLASSIFICATION COTN…..
Vitamin A (Retinol)
Vitamin D (calciferol )
Vitamin E (Tocopherol)
Vitamin K (Phylloquinone)
Fat soluble Vitamins Water soluble vitamins
Vitamin B Complex. (Thiamine).
B2 (Riboflavin)
B3 (Niacin) B5 (Pantothenic acid)
B6 (pyridoxine )
B7(Biotin )
B9(Folate or folic acid)
B12 (Cobalamin).
Vitamin c (Ascorbic acid)

7. FAT-SOLUBLE VITAMINS
Enlist the sources functions, deficiency diseases, and daily requirement of
fat soluble & water - soluble Vitamins respectively
Vitamins & Their
Chemical Names
Sources Functions Deficiency
Diseases
Recommended
dietary Allowance
(adults)
Vitamin A
(Retinol)
Milk ,better, cheese,
Egg yolk, fish ,liver,
green leafy
vegetables, Ripe
fruits like mango
maintance of
healthy epithelial
tissues. Proper
functioning of retina
& vision.
Stunted growth
,night blindness,
dryness of eyes ,
Xerophathalmia,
Keratinization
750 mg
Vitamin D
( calciferol )
Fish, liver oil, egg
yolk , milk & cheese
facilitates
absorption &
utilization of
calcium and
phosphorus for
healthy bones &
teeth .
Rickets In Children
& Osteomalacia in
adults
2.5 mg

8. Vitamins & Their
Chemical Names
Sources Functions Deficiency
Diseases
Recommended
dietary
Allowance
(adults)
Vitamin E
(Tocopherol)
Egg yolk milk,
butter , green
vegetables, nuts
& oils of geems
of cereals like
wheat
Maintains a
healthy muscular
system& acts as
an antioxidants
Anaemia in
pregnant
women&
neurological
disorders
8-10 mg
Vitamin K
(Phylloquinone )
Cabbage,
cauliflower, fish,
liver, fruits &
leafy vegetables
Formation of
prothrombin &
Factors VII , IX,
&X in liver
Slow blood
clotting &
hemorrhages in
New borns
70-140 gm

9. Vitamins & their
chemical names
Sources Functions Deficiency
diseases
Recommended
dietary
Allowance
(adults)
Vitamin B1
(Thiamine)
Yeast, liver ,germ of
cereals, nuts
,pulses, rice,
polishing, egg yolk
Proper utilization
of Carbohydrates
in food & nutrition
of nerve cells
General fatigue&
loss of muscle tone
, ultimately leads to
beriberi
1-1.5 mg
Vitamin B2
(Riboflavin)
Liver, Yeast, milk,
eggs ,and green
vegetables
Necessary for
tissue oxidation&
growth
Angular stomatitis,
cheilosis ,
dermatitis& eye
lesions
1.5 – 2 mg
WATER SOLUBLE VITAMINS

10. Vitamins & Their
Chemical Names
Sources Functions Deficiency
Diseases
Recommended
dietary Allowance
(adults)
Vitamin B6
(Pyridoxine)
Meat ,liver,
vegetables, bean of
cereals, egg yolk,
beans & soybeans
Protein
metabolism &
formation of RBCs
& WBCs
Rarely observed
because of wide
distribution in
foods
1-2 mg
Vitamin B12
cyonacobalamin
Liver, milk ,moulds,
fermenting liquors
& egg
Maturation of RBCsPernicious anaemia,
megaloblastic
anaemia,
Degeneration of
nerve fiber of spinal
cord
2-3 gm
Vitamin B9
(Folic acid)
Dark green
vegetables, liver,
kidney & eggs
Formation of RBCsMegaloblastic
anaemia & diarrhea
200 gm

11. Vitamins & Their
Chemical Names
Sources Functions Deficiency
Diseases
Recommended
dietary Allowance
(adults)
Vitamin B3
( Niacin, nicotinic
acid)
Yeast, offal ,fish
,pulses & whole
meal ,cereals,
synthesized in the
body from
tryptophan
Metabolic functions
cells necessary for
the tissue oxidation
Prolonged
deficiency causes
,pellagra
( symptoms include
dermatitis diarrhea
)
10 -20 mg
Vitamin B5
(Pantothenic acid)
Liver, Yeast, egg yolk
& fresh vegetables
Formation of RBCsDermatitis&
adrenal insufficiency
Unknown
Vitamin B7
(Biotin )
Yeast , liver kidney
pulses& nuts
Carbohydrate& fat
metabolism &
growth of bacteria
Dermatitis &
conjunctivitis
Unknown

12. Vitamins & Their
Chemical Names
Sources Functions Deficiency
Diseases
Recommended
dietary Allowance
(adults)
Vitamin C
(ascorbic acid )
Citrus fruits raisins ,
berries , green
vegetables ,
potatoes, liver &
glandular tissue of
animals
Formation&
maintenance of
healthy
intercellular
matrix&
maturation of
RBCs
Multiple
hemorrhages ,slow
wound healing,
anaemia, gross
deficiency
Severely bleeding
gums
30 – 45 mg

13. MINERAL SUPPLEMENTATION
Introduction
Minerals mostly form complex with the insoluble fibers or
phytates in the intestine
This hinders the intestinal absorption of dietary minerals
expect for Sodium and potassium

14. CLASSIFICATION OF MINERALS
Macro minerals
The daily requirement of these minerals is
more than 100 mg per day examples
include :-
1.Calcium
2.Phosphorus
3.Sodium
4.Potassium
5.Magnesium
Micro minerals
The daily requirement of these minerals is
less than 100 mg per day , examples
includes :-
1.Iron
2.Iodine
3.Zinc
4.Copper
5.Manganese

15. MACRO MINERALS
Mineral Sources Functions Recommended dietary
allowance
Calcium Milk , eggs ,fish &
vegetables
•Bone calcification
•Action of enzyme
•Blood coagulation
•Excitability of
neuromuscular
•Hormone action
•Hormone release
Adults: - around 0.5 gm
/day
Pregnant women &
children: - 1.5 gm
Phosphorus Cheese, milk ,nuts ,egg •Formation of bones
•Formation of nucleic
acid
•Activation of enzymes
•Production of
biochemical
compounds
Adult :- 500 mg
Pregnant women &
children :- 400- 600 mg

16. Mineral Sources Functions Recommended dietary
allowance
Sodium Table salt (Sodium
chloride) , meat, fish,
eggs, milk, cheese,
cauliflower, spinach
•Neuromuscular
excitability
•Regulation of fluid
•Acid Base balance
5- 10 gm
Potassium Vegetables •During water
retention or loss
•Insulin stimulates the
cellular uptake of
potassium
•Acid base balance
•Helps in
neurotransmission
•Damaged cells release
potassium ions
Adult :- 2.4 gm
Child :- 1.3. gm

17. Mineral Sources Functions Recommended dietary
allowance
Magnesium Nuts , cereals, beans,
fish , almonds
•Enzyme activator
•Neuromuscular
excitability
•Glucose tolerance
Adult man: - 300 mg
Adult women &
children: - 150 mg –
250 mg

18. Mineral Sources Functions Recommended dietary
allowance
Iron Leafy vegetables, pulses,
cereals, liver, meat
Iron helps oxygenate the
blood
Iron helps convert blood
sugar to energy
Iron boosts the immune
system
Adult :- 3- 5 gm
Iodine Sea food •Synthesis of thyroid
hormones
Adult :- 150 μg/day.
MICRO MINERALS

19. Mineral Sources Functions Recommended
dietary allowance
Zinc Meat , liver, seafood, eggs
,vegetables
Containing enzymes
eg.lactate
dehydrogenase, carbonic
anhydrase, alkaline
phosphatase &
carboxypeptidase
It helps in the production
of DNA & Proteins
8 mg/ day for women and
11 mg/day for men.
Copper Organ meats, shellfish ,
nuts, seeds , wheat bran
cereals & whole grain
products
making energy,
connective tissues, and
blood vessels. Copper
also helps maintain the
nervous and immune
systems and activates
genes.
Adult: - 900 μg/day

20. Mineral Sources Functions Recommended
dietary allowance
Manganese Cereals , vegetables, tea
& some parts like liver,
kidney & muscle of the
body
•Role in animal
reproduction
•Proteoglycan
synthesis
•Porphyrin synthesis
•Bone growth
•Acts as cofactor
2.3 mg a day for men and
1.8 mg for women

21. Thank You