Vitamins Intro

Vitamins Intro - VITAMINS Introduction to the vitamins...

Info iconThis preview shows pages 1–9. Sign up to view the full content.

View Full Document Right Arrow Icon
VITAMINS Introduction to the vitamins
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
EXPECTATIONS for vitamins Biological role(s) for each nutrient Absorption, transport, storage and excretion Interactions with other nutrients Food sources of nutrient Recommended Dietary Allowance Toxicity and deficiency Assessment of nutriture Not responsible for reproducing structures, but should recognize them
Background image of page 2
Learning Objectives to be able to provide a basic definition of a vitamin and a vitamer to be able to identify which vitamins are water- soluble and which are fat-soluble to be able to describe the basic features of the two classes of vitamins to be able to define : Dietary Reference Intake : Recommended Dietary Allowance : Estimated Average Requirement : Adequate Intake : Upper Intake Level
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
History of Vitamins The ancient Egyptians knew that feeding a patient liver would help cure night blindness, an illness now known to be caused by a vitamin A deficiency.
Background image of page 4
History of Vitamins In 1749, the Scottish surgeon James Lind discovered that citrus foods helped prevent scurvy (a fatal disease causing poor wound healing, bleeding of the gums, severe pain, and death). In 1753, Lind published his Treatise on the Scurvy, which recommended using lemons and limes to avoid scurvy, which was adopted by the British Royal Navy.
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
History of Vitamins In 1881, Russian surgeon Nikolai Lunin studied the effects of scurvy. He fed mice an artificial mixture of all the separate constituents of milk (namely the proteins, fats, carbohydrates, and salts). The mice that received only the individual constituents died, while the mice fed by milk itself developed normally. “a natural food such as milk contain, besides these known principal ingredients, small quantities of unknown substances essential to life.”
Background image of page 6
History of Vitamins In Asia where polished white rice was the common staple food of the middle class, beriberi resulting from lack of vitamin B was endemic. In 1884, Takaki Kanehiro, a British trained medical doctor of the Japanese Navy observed that beriberi was endemic among low ranking crew who often ate nothing but rice but not among crews of Western navies and officers who were entitled to a Western-style diet. Kanehiro initially believed that lack of protein was the chief cause of beriberi.
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
History of Vitamins In 1897, Christiaan Eijkman discovered that feeding unpolished rice to chickens helped to prevent beriberi in the chickens. The following year, Frederick Hopkins confirmed that
Background image of page 8
Image of page 9
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 02/24/2009 for the course HNFE 3026 taught by Professor Houston during the Spring '07 term at Virginia Tech.

Page1 / 32

Vitamins Intro - VITAMINS Introduction to the vitamins...

This preview shows document pages 1 - 9. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online