NOTRE DAME HOSPITAL AND SIENA COLLEGE OF COTABATO, INC.

Formerly: Notre Dame Hospital and School of Midwifery

Purok No. 01, Governor Gutierrez Avenue
Barangay Rosary Heights IX, Cotabato City 9600
Telefax: (064) 421-5133/ 522-1046
ndhsmrh9@yahoo.com

CHAPTER 2
Topic: Macro and Micro Nutrients
Sub-Topic: a. Toxicity and Deficiency of Nutrients in Human Body
Course & Year Level: DMLevel I
Professor: Anne Carmell B. Sarmiento, RM
Time-frame: Week 3-4: 3 hrs./week

A. Chapter Overview

This module covers the nutrients needed by the body in large quantity called as
MACRONUTRIENTS and nutrients in smaller unit called MICRONUTRIENTS. The
nutrients we get from the food we eat will affect the size and shape of our body. The
use of nutrients to build tissues and supply energy at various stages of our life is
explained here

B. INSTRUCTIONAL LEARNING OUTCOMES (ILO):

At the end of this unit, the learners should be able to:

1. Identify the nature and kinds of Macronutrients and Micronutrients

2. Identify and discuss the function of macro and micro nutrients
3. List good and excellent food sources
4. Explain the outcome of deficiencies of each nutrient

What is my Prior Knowledge?

C. PRELIMINARY ACTIVITIES/Motivation
Prayer: Loving God, things are becoming more unclear during this pandemic, but we know that
your light will guide the way. Please hold our hand as we walk and face different challenges.
Please keep us and our loved ones safe.
Dominican Prayer: Bless us Lord that we may be blessings to others, as we praise your name
and preach your word now and always. Amen.
o Activity
https://www.youtube.com/watch?v=Hv33r79CcMM&ab_channel=FlavorsForLife
 https://www.youtube.com/watch?v=cKRf53I737E&ab_channel=TrainWithKane
What do I Need to Learn?
D. LESSON PROPER/ DISCUSSION:

MACRO NUTRIENTS
Macro nutrients - constitute the bulk of the food we eat, they provide energy and chemical
building-blocks for tissues.

CARBOHYDRATES - Major source of energy for the body.

-Consist of 60-100% of calories.
-1 gram of carbohydrates contains 4 calories.
- sugar building units of carbohydrates

Complex carbs take longer to digest and are a more stable source of energy than simple
carbohydrates. They are less likely to cause spikes in blood sugar. They also contain vitamins,
minerals and fiber that your body needs.
Simple carbs are broken down quickly by the body to be used as energy. It can contribute to
weight gain and they can also increase your risk of diabetes, heart disease and high cholesterol
Classification of Carbohydrates
Simple Carbohydrates
1) Monosaccharide – “simple sugar”, is the simplest form of sugar.
a) Glucose – “blood sugar” physiological sugar
b) Fructose – sweetest of simple sugar. Found in honey, fruits and vegetables.
c) Galactose – does not exist naturally in nature.
Galactose is a result when the lactose breakdown.
** Simple sugar are water soluble, and quickly absorb in the bloodstream
2) Disaccharide – “double sugar”. Made up of 2 monosaccharide.
a) Sucrose – ordinary table sugar (glucose & fructose)
b) Lactose – “milk sugar” (glucose & galactose)
c) Maltose –(malt sugar) is produced during the malting of cereals such as barley.

Polysaccharide – “ complex sugar” Composed of many molecules of simple sugar

a) Starch – most important in human. They supply energy for longer period of time.
Examples: rice, wheat, corn, carrots and potatoes. Starches are not water-soluble and
require digestive enzymes called amylases to break them apart.
b) Dextrins – formed by the breakdown of starch. obtained from starch by the
application of heat oracids and used mainly as adhesives and thickening agents.
c) Cellulose – Non-digestible by humans. They lower the blood glucose level of people
with diabetes.that is composed of glucose units, forms the main constituent of the cell
wall in most plants, and isimportant in the manufacture of numerous products, such as
paper, textiles, pharmaceuticals
d) Pectin – Sources from fruits and are often used as a base for jellies.
e) Glycogen – “animal starch”
f) Hemicellulose – also indigestible, found in agar, pectin, woody fibers, leaves, stems.
g) Inulin – Important medicine and nursing as it provides test of renal function.

Functions of Carbohydrates:
1) Main source of energy for the body.
2) Protein sparing action
3) Necessary for normal fat metabolism
4) Cellulose stimulate peristaltic movement of the gastrointestinal tract. Absorb water to
give bulk to the intestines.
5) Lactose encourage the growth of beneficial bacteria, resulting in a laxative action.
6) Glucose is the sole source of energy in the brain. Proper functioning of the tissues

Sources of Carbohydrates
1) Whole grains
2) Sweet potatoes & white potatoes. Bananas, dried fruits.
3) Milk (lactose)
4) Sugar , sweets, honey, maple sugar
“Empty Calories” - foods which do not contain any other nutrients except carbohydrates

Common Diseases:
1. Overweight
2. Diabetes
3. Tooth Decay
4. Depressed appetite
5. Fermentation causing gas formation

Protein-Energy Malnutrition

Ketosis – disease caused by lack of carbohydrates, in which the acid level of the body is raised
Protein - Energy Malnutrition
a) Kwashiorkor – Protein Deficiency

b) Marasmus – Calorie Def.

FATS/LIPIDS
FATS or Lipids - Fats, oils, and waxes belong to the group of naturally occurring organic
materials called - lipids.
 Lipids are those constituents of plants or animals which are insoluble in water but soluble
in other organic solvents.
 Most concentrated form of energy
 Contains 9 calories per gram fat - It is recommended 15-25% fat in the diet
 The basic unit of fat is called “triglyceride”, which consist of molecule of glycerol
attached to the 3 fatty acids

3 Forms Fatty Acids

1) Saturated Fats – Shown to raise blood cholesterol.
Considered the most “dangerous” type of fat that lead to raise blood cholesterol may
lead to coronary heart disease
Difficult to metabolize causing weight gain
Sources: butter, lard, meat, cheese, eggs, coconut oil, chocolate, cakes, cookies

2) Monounsaturated fats – lower level of “bad” cholesterol.

Sources: Vegetable oil, peanut, soybean, corn, olive oil, canola oil

3) Polyunsaturated Fats – Lower levels of total cholesterol.

Classes:
1) Omega 3 - have a positive effect on reducing mortality from cardiovascular
disease.  Reduced blood clotting tendency and reduced blood pressure.
2) Omega 6 – “Linoleic acid” polyunsaturated fatty acid. lowers cholesterol
levels in the blood and helps in the prevention of heart disease.

Sources of Polyunsaturated fats : unrefined safflower, corn, sesame, soybean, sunflower oil,
seeds, nuts, dark green vegetables.

Functions:
1) Concentrated dietary
2) Protein sparing
3) Maintain the constant blood temperature
4) Cushions vital organs such as kidney against injury
5) Facilitates the absorption of fat soluble vitamins (ADEK)
6) Provides satiety and delays onset on hunger.
7) Contributes flavor and palatability to the diet.

Cholesterol is a major component of all cell membranes. It is required for synthesis of sex
hormones, bile acids, and vitamin D.
 It is also a precursor of the steroid hormones. Cholesterol is also made in the body and is
taken also thru foods

Source of Dietary Cholesterol •

o Richest: egg yolk, fish roes, mayonnaise and shell fish.
o Moderate : Fat on meat, duck, goose, cold cuts, whole milks, cream, ice cream,
cheese, butter and most commercially made cakes, biscuits and pastries.
o Poor : All fish and fish canned in vegetable oil, very lean meats, poultry without
skin, skimmed milk , low fat yoghurt and cottage cheese.
o Cholesterol free : All vegetables, and vegetable oils, fruit (including avocados
and olives), nuts, rice, egg white and sugar.
Sources of Fat
1) Animal Fats – fat from meat, fish, poultry, milk, milk products and eggs.
2) Vegetable Fats – margarine, seed and vegetable oil, nuts
3) Visible Fats – butter, cream, margarine, lard, fish liver oils, pork fat
4) Invisible Fats – cheeses, olives, cakes, nuts, pastries

Diseases:
1) Heart Disease
2) Cancer
3) Obesity

PROTEIN - Known as the building blocks of the body

- originated from the Greek word “ proteios” which means “to take first place” or “is of
prime importance.”

AMINO ACIDS

Amino acids are known as the building blocks of protein. They perform many important
functions such as: building cells, protecting the body from viruses or bacteria, repairing damaged
tissue and carrying oxygen throughout the body
There are 20 different amino acids. Amino acids are linked together to form peptides, which are
small chains of amino acids.

Types of Amino Acids

1) Essential Amino Acids –are those that are necessary for good health but cannot be produced
by the body and so must be supplied in the diet.
1. Phenylalanine: Phenylalanine is a precursor for the
neurotransmitters tyrosine, dopamine, epinephrine and norepinephrine. It plays an
integral role in the structure and function of proteins and enzymes and the production of
other amino acids .
2. Valine: aline is one of three branched-chain amino acids, meaning it has a chain
branching off to one side of its molecular structure. Valine helps stimulate muscle growth
and regeneration and is involved in energy production
3. Threonine: Threonine is a principal part of structural proteins such as collagen and
elastin, which are important components of the skin and connective tissue.
4. Tryptophan: Though often associated with causing drowsiness, tryptophan has many
other functions. It’s needed to maintain proper nitrogen balance and is a precursor to
serotonin, a neurotransmitter that regulates your appetite, sleep and mood .
5. Methionine: Methionine plays an important role in metabolism and detoxification. It’s
also necessary for tissue growth and the absorption of zinc and selenium, minerals that
are vital to your health
6. Leucine: important for protein synthesis and muscle repair. It also helps regulate blood
sugar levels, stimulates wound healing and produces growth hormones .
7. Isoleucine:  isoleucine is involved in muscle metabolism and is heavily concentrated in
muscle tissue. It’s also important for immune function, hemoglobin production and
energy regulation
8. Lysine: Lysine plays major roles in protein synthesis, hormone and enzyme production
and the absorption of calcium. It’s also important for energy production, immune
function and the production of collagen and elastin .
9. Histidine: Histidine is used to produce histamine, a neurotransmitter that is vital to
immune response, digestion, sexual function and sleep-wake cycles. It’s critical for
maintaining the myelin sheath, a protective barrier that surrounds your nerve cells

2) Non-Essential Amino Acids –are those that are produced by the body so not as necessary in
the diet
1. Glutamine- Glutamine is one of the most common amino acids in the body. Glutamine
protects the stomach and gastrointestinal tract. In particular, glutamine is used to produce
energy for the gastrointestinal tract. Glutamine promotes the metabolization of alcohol to
protect the liver.
2. Aspartate- Aspartate is one of the amino acids that is most usable for energy. Each cell in
our bodies functions to produce energy.
3. Glutamate-Glutamate is the base of umami and free glutamates are found in kombu,
tomatoes and cheese. Inside the body, glutamate is utilized as an important source of
essential amino acid.
 4. Arginine- Arginine plays an important role in opening up the veins to enhance blood flow.
Nitric oxide that opens up the veins is made from arginine. Arginine is a useful amino acid
for removing excess ammonia from the body. Arginine increases immunity.
5. Alanine- Alanine supports function of the liver. Alanine is used to make glucose that are
needed by the body. Alanine improves the metabolization of alcohol.
6. Proline- Proline is one of the amino acids contained in collagen that makes up skin tissue.
Proline is one of the most important amino acids to the natural moisturizing factor (NMF)
that keeps skin moist.
7. Cysteine- Cysteine reduces the amount of black melanin pigmentation made. Cysteine is
plentiful in head hair and body hair. Cysteine increases the amount of yellow melanin made
instead of black melanin.
8. Asparagine- An amino acid that was discovered from asparagus. Both asparagine and
Aspartate are positioned close to the tricarboxylic acid (TCA) cycle that produces energy.
9. Serine- An amino acid used to make phospholipids and glyceric acid.
10. Glycine- A non-essential amino acid that is made in the body. Glycine is plentiful in the
body. It acts as a transmitter in the central nervous system and helps regulate body functions
such as locomotion and sensory perception. Glycine makes up one-third of collagen.
11. Tyrosine- Tyrosine is used to make many types of useful amines. Tyrosine is grouped as an
aromatic amino acid together with phenylalanine and tryptophan.

Functions of Proteins
1) maintain and repair body tissues
2) Source of heat and energy
3) Contribute to numerous essential body secretions (mucus, milk, sperm cells)
5) Play a large role in the resistance of the body to diseases
6) Contributing to enzyme activity that promotes chemical reactions in the body
7) Signaling cells what to do and when to do it
8) Transporting substances around the body
9) Serving as building blocks for hormone production
10) Helps blood clot
11) Serving as structural components that give our body parts their shapes

Sources:
Complete Protein
1. Meat – beef, pork, lamb
2. Poultry – chicken, turkey, duck
3. Fish
.4 Dairy Products – milk, yogurt, cheese Incomplete

Common Diseases
1) Heart Disease
2) Cancer (prostate, pancreas, kidney, breast and colon)
3) Osteoporosis
4) Weight control
5) Kidney Diseases
6) Ketosis Protein – Energy Malnutrition

MICRO NUTRIENTS VITAMINS & MINERALS VITAMINS

Complex organic compound to regulate body processes and maintain body tissue

“Vitamin” comes from the Latin word “vita” meaning life, “amine” means nitrogen compound.
Also termed as “miracle workers”
- needed in small amount of unit
- serves as a catalyst

Vitamins Terminologies

Precursor or Provitamins – these are compounds that can be changed to the active vitamins Ex.
Carotene are precursors to Vit. A
Preformed Vitamins – naturally occurring vitamins that are inactive form and ready for its
biological use. Ex. Animal sources
Avitaminosis – severe lack of vitamins 16
Ex. Avitaminosis A leads to night blindness
Hypervitaminosis – “vitamin toxicity” excessive accumulation of vitamins in the body•
Vitamin Malnutrition – “too much or too little”

Vitamins Nomenclature
A Retinol
D Calciferol
E Tocopherol
K Phylloquinone
B1 Niacin
B2 Riboflavin
B3 Niacine
B4 Adenine
B5 Panthotenic Acid
B6 Pyridoxine
B7 Biotin
B8 Inositol
B10 Para-aminobenzoic Acid
B12 Cyanocobalamin
(cobalamin)
Folic acid

FAT SOLUBLE VITAMINS (Vit. A D E K )

FAT Soluble Vitamins – can be absorbed in the presence of fat & stored in the body.
 generally have pre cursors or pro vitamins
  They can be stored in the body, deficiencies are slow to develop.
 Not absolutely needed daily from food sources
 Stable especially in daily cooking
1. Vit. A (Retinol)- comprises of fat soluble compounds such as retinols and carotenoids.

Sources include liver, whole milk, and some fortified food products.

Retinol can be made into retinal and retinoic acid (other active forms of vitamin A) in the body.
Carotenoids- are precursor of Vitamin A and the body converts it into active vitamin A form
* precursor or provitamins are compounds that can be changed to the active vitamins.

FUNCTIONS
1) Vision Cycle – necessary component of visual purple (rhodopsia), a pigment to make
adjustments to light and dark.
2) Necessary material for maintenance of epithelial tissues.
3) Growth & Bone Development
4) Reproduction – necessary for normal reproduction and lactation.
5) Antioxidant

Deficiency and Toxicity

• Night blindness
• xerophthalmia
• Eye lesions
• Retarded growth
• Lower resistance to infections
• Faulty skeletal & dental development Skin Lesions Toxicity
• Liver damage
• Mild dermatitis
• Thickening of the skin and peeling off
• Course sparse hair
• Hyper carotenimia (harmless orange appearance.)

2. VIT. D (Calciferol)- A human body produces vitamin D as a response to sun exposure. A

person can also boost their vitamin D intake through certain foods or supplements.
 actually refers to a group of steroid molecules.
 is called the sunlight vitamin because the body produces it when the suns
ultraviolet B (UVB) rays strike the skin.
 It is vital for the control of the levels of calcium in the blood and also controls the
rate at which the body excretes calcium in the urine.

Functions
 promoting healthy bones and teeth
 supporting immune, brain, and nervous system health
 regulating insulin levels and supporting diabetes management
 supporting lung function and cardiovascular health
  influencing the expression of genes involved in cancer development

Sources
1) Synthesis with sunlight (10 mins/day)
2) cod liver fish, halibut [type of flatfish], salmon, sardine, egg yolk
3) Fortified Vit. A products

Deficiency
 Tetany ( abnormal muscle twitching and cramps
 Rickets (defective bones, retarded growth)
 Osteomalasia • ( softening of the bones) Toxicity
 Stone formation on kidney
 Demineralisation of the bone
 Polyuria
 Weight Loss
 Hypercalcemia

Excessive consumption of vitamin D can lead to over calcification of bones and the hardening
of blood vessels, kidney, lung, and heart tissues.
The most common symptoms of excessive vitamin D include headache and nausea. However,
too much vitamin D can also lead to the following:
 loss of appetite
 dry mouth
 a metallic taste
 vomiting
 constipation
 diarrhea

3. Vitamin E (tocopherol)
 is a nutrient that's important to vision, reproduction, and the health of your blood, brain
and skin.
 Vitamin E is also termed as anti-sterility vitamin

Vitamin E also has antioxidant properties. Antioxidants are substances that might protect your
cells against the effects of free radicals molecules produced when your body breaks down food
or is exposed to tobacco smoke and radiation.
Free radicals might play a role in heart disease, cancer and other diseases.
Vitamin E deficiency can cause nerve pain (neuropathy).
Functions of Vitamin E
The major functions of vitamin E are confined to flowing aspects:
 Maintenance of normal cell membrane:
  Vitamin E is responsible for maintaining the integrity of cell
membrane by preventing the oxidation of polyunsaturated fatty acid
by the effect of super-oxides, peroxide and other free radicals.
 Vitamin E prevents the hemolysis of RBCs by preventing the
oxidation of unsaturated fatty acids in erythrocytes membrane.
 Role in metabolism:
 Vitamin E have been found involved in synthesis of nucleic acid.
 It is also engaged in storage of keratin in membrane and absorption of
amino acids in intestine.
 Reproduction:
 Vitamin E is an anti-sterility vitamin.
 It maintains the normal germinal epithelium of the gonads.
 Prevention of cataract and heart disease:
 Vitamin E prevent the oxidation of vitamin A ( -carotene).
 Therefore, prevent the risk of cancer associated with the free radicals,
super-oxides, peroxides.
 Vitamin-E along with A and C is involved in the prevention of
cataract and heart disease.
 Role in respiration:
 Co-enzyme Q (Ubiquinone) in membrane is stabilized by vitamin E
and therefore aids in cellular respiration.

Common food sources include nuts, poultry, wheat products, and various vegetable oils,
particularly wheat germ oil. It is also available as a health supplement.

Deficiency

Deficiency are rare and are usually associated with diseases of fat malabsorption
such as cystic fibrosis and individual consuming low-fat diets for a prolonged period.
- Red blood cells breaks open
- Neuromuscular dysfuntion with loss of muscle contraction and impaired vision

Toxicity:
- extremely high doses may interfere with blood clotting
- -upset stomach
- Dizziness

Vit. K ( Phylloquinone)
 Phylloquinone best know active Vit. K.
 Menaquinone- less active compare to Phylloquinone. It is the form synthesize in the
colon by bacteria
 Menadione- water soluble type of Vit. K. usually use for injection
Functions
 Aids in blood clotting and bone mineralization

Food Sources Green leafy vegetables, soy beans

Deficiency
1. Hemorrhagic Diseases
Toxicity
2. Clotting and breaking of blood cells
3. Jaundice

WATER SOLUBLE VITAMINS

 These are vitamins that are dissolve in water and are not stored by the body,
they are eliminated in urine.
 are easily destroyed or washed out during food storage or preparation.
 They do not have precursors

Vitamin C (Ascorbic Acid)

Vitamin C is a water-soluble vitamin, meaning that your body doesn’t store it. We get
what we need instead, from food. You need vitamin C for the growth and repair of tissues in all
parts of your body.

Functions:
1. Maintenance of bones, teeth, connective tissue, cartilages
2. metabolism of proteins
3. resistance to infections
4. enhance absorption of iron from foods

Deficiency:
1. Bleeding gums, scurvy, anemia
2. joint pain, increase resistance to infections
3. rough skin, hair loss, loose teeth
Toxicity
1. Diarrhea
2. Bloating
3. Cramps
4. formation of kidney stones

FOOD SOURCES
Foods that are the highest sources of vitamin C include:
 Citrus fruits and juices

Vegetables that are the highest sources of vitamin C include:

 Broccoli, Brussels sprouts, cauliflower  Green and red peppers  Spinach, cabbage, turnip
greens, and other leafy greens  Sweet and white potatoes  Tomatoes and tomato juice
Vitamin B1 (Thiamin)
It is essential for helping cells convert carbohydrate into energy and necessary for healthy
nerve cell, brain and heart functions.
All B vitamins help the body convert food (carbohydrates) into fuel (glucose), which is
"burned" to produce energy.
These B vitamins, often referred to as B complex vitamins, also help the body metabolize fats
and protein. B complex vitamins are necessary for healthy skin, hair, eyes, and liver. They also
help the nervous system function properly, and are necessary for optimal brain function.
Food Sources:
Very good sources of vitamin B1 include asparagus romaine lettuce,mushrooms,spinach,
sunflower seeds, tuna, green peas, tomatoes, eggplant and Brusselssprouts, pork, liver,
whole grains, lean meats

Deficiency:
Mild Deficiency
- inability to concentrate
- Poor coordination
- Irritability
- Depression
- Muscle weakness
Major Deficiency:
- Edema (beri-beri)
- Atrophy of leg muscle
- Motor weakness
- Peripheral nerve changes
- Paralysis
- Nerve failure

Beriberi The most important use of thiamine is to treat beriberi, which is caused by not getting
enough thiamine in your diet. Symptoms include swelling, tingling, or burning sensation in the
hands and feet, confusion, difficulty breathing (from fluid in the lungs), and uncontrolled eye
movements (called nystagmus).

Wernicke-Korsakoff syndrome - is a brain disorder caused by thiamine deficiency; as with

beriberi, it is treated by giving supplemental thiamine.
 Wernickes disease involves damage to nerves in the central and peripheral nervous
systems and is generally caused by malnutrition stemming from habitual alcohol abuse.
 Korsakoff syndrome is characterized by memory impairment and nerve damage. High
doses of thiamine can improve muscle coordination and confusion, but rarely improves
memory loss.
 Cataracts preliminary evidence suggests that thiamine along with other nutrients may
lower risk of developing cataracts. People with plenty of protein and vitamins A, B1, B2,
and B3 (niacin) in their diet are less likely to develop cataracts.
 Heart failure
Thiamine may be related to heart failure in two ways.
 First, low levels of thiamine can lead to "wet beriberi," a condition where fluid builds up
around the heart. However, it isn’t clear that taking thiamin will help people with heart
failure not related to beriberi. Many people with heart failure take diuretics (water pills),
which help rid the body of excess fluid. But diuretics may also cause the body to get rid
of too much thiamine.

Vit. B2 (Riboflavin)
- Water soluble, yellow fluorescent compound.
- It is absorbed in the small intestine.
Functions:
- Antioxidant
- needed to help the body convert vitamin B6 and folate into active forms
- It is also important for body growth and red blood cell production
- Metabolism of carbohydrates, fats and proteins
- Necessary for building and maintaining body tissues

Dietary Sources: The best sources of riboflavin include brewers yeast, almonds, organ meats,
whole grains, wheat germ, wild rice, mushrooms, soybeans, milk, yogurt, eggs, broccoli,
Brussels sprouts, and spinach. Flours and cereals are often fortified with riboflavin. Riboflavin is
destroyed by light, so food should be stored away from light to protect its riboflavin content.

While riboflavin is not destroyed by heat, it can be lost in water when foods are boiled or
soaked. During cooking, roasting and steaming preserves more riboflavin than frying or scalding

Deficiency:
1. Fatigue
2. slowed growth
3. digestive problems
4. cracks and sores around the corners of the mouth (cheilosis)
5. swollen magenta tongue (glossitis)
6. eye fatigue
7. swelling and soreness of the throat
8. sensitivity to light.

Vit. B3 (Niacin)
It is also known as niacin (nicotinic acid) and has 2 other forms, niacinamide
(nicotinamide) and inositol hexanicotinate, which have different effects from niacin.
Niacin also helps the body make various sex and stress-related hormones in the adrenal glands
and other parts of the body.
Functions:
1. Release energy from food
2. Helps maintain healthy skin, nerves and digestive tract
3. effective in improving circulation and reducing cholesterol levels in the blood
Dietary Sources: The best dietary sources of vitamin B3 are found in beets, brewers yeast, beef
liver, beef kidney, fish, salmon, swordfish, tuna, sunflower seeds, and peanuts. Bread and cereals
are usually fortified with niacin. In addition, foods that contain tryptophan, an amino acid the
body coverts into niacin, include poultry, red meat, eggs, and dairy products

Deficiency:
1. Pellagra- characterized by cracked, scaly skin, dementia, and diarrhea
2. Burning in the mouth and a swollen, bright red tongue.
Toxicity
1. High doses of niacin cause flushing of the skin
2. stomach upset
3. nausea
4. diarrhea
5. high blood uric acid levels
6. high blood sugar
7. arrhythmia

Vit. B5 (Panthotenic Acid)- from Greek pantos word “from everywhere”, met

Dietary Sources:. A lot of vitamin B5 is lost when you food is processed,

- Liver
- Nuts
- Yogurt
- Chicken.

Deficiency Uncommon due to availability in most foods;

- Fatigue
- Nausea
- abdominal cramps
- difficulty sleeping.

Vit. B6 (Pyridoxine)
Easily absorbed in the intestine and is circulated in the blood as the active coenzyme,
pyridoxal phosphate
Functions
1. Aids in protein metabolism, absorption;
2. Aids in red blood cell formation
3. Helps body use fats.

Food Sources Liver, kidney, egg yolk, milk, Fresh vegetables

Deficiency
- Eye disorder, skin, mouth and tongue
- Small cell type anemia
- Insulin sensitivity
 - Nervousness
- Convulsion

Vitamin B9 (Folate/ Folic Acid)

Folate is generally the term for all forms of vitamin.
Approximately 1/3 of folate is stored in the liver and the rest is stored in the body tissues.

Functions:
1. Synthesis of DNA and RNA,
2. Cell formation
3. Protein metabolism
4. Important in tissues with rapid cell production and turnover.
5. Required for synthesis and breakdown of amino acids
6. Formation of red blood cells

Deficiency:
- Neural tube defects (fetus)
- Nervous system and brain function
- Poor growth
- Nerve development and function
- Diarrhea
- Inflammation of the tongue
- Mental confusions
- And anemia

Vitamin B12 (Cobalamin/ cyanocobalamin)

Main constituent is cobalt
Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps
make DNA, the genetic material in all of your cells. Vitamin B12 also helps
prevent megaloblastic anemia, a blood condition that makes people tired and weak

Functions:
- Development of red blood cells
- Maintenance of nerves fibers

Deficiency:
- Anemia (pernicious anemia)
- Paralysis of the muscles and nerves

Biotin
Sulfur containing B Complex vitamin.
Used to be called anti egg white injury factor
Functions:
- Metabolize protein, carbohydrates and fats into energy
Food Sources:
 Liver and other glandular organs, meets, cooked eggyolks or whole eggs, milk, and
cheese.

Deficiency:
- Thinning of hair
- Loss of hair color
- Nausea
- Rashes
- Depression
- Lethargy
- Hallucinations

Choline
It’s a constituent of many substances in the body that are essential for the structural
integrity of cell membranes

Functions:
1. Metabolism of methyl-radicals
2. Accelerates the production and release of acetylcholine.
3. Precursor for the synthesis of phospholipids
4. Precursor of betain
Food Source: milk, liver, cauliflower, lettuce and nuts
Toxicity:
- Fishy Odor
- Vomiting Salivation
- Hypotension
- Sweating

What do I need to remember?

B. I NEED TO REMEMBER THE FOLLOWING:

1. I need to remember the following:
That all nutrients may it be macro and micro are essential to human body in order to function
well. Though some nutrients may need to be supplemented through food while others are already
made by our body it just need precursors to activate its functions.
Vitamins that are Fat soluble needs lipids/fats in order to be absorbed or used by our body. It is
these vitamins are stored in the body thus can cause toxicity when taken more than the
recommended amount. Water soluble vitamins are dissolved in blood before it will be absorbed
in human body. Excess vitamins are also excreted in the urine therefore toxicity are less likely to
be observed.

What Does Research Say About this?

B. RESEARCH FINDINGS
 According to Elizabeth Ward micronutrients are required for nearly all metabolic and
developmental bodily processes. The 2010 Dietary Guidelines for Americans (DGA), issued by
the US Department of Agriculture and US Department of Health and Human Services,
recommend that “nutrient needs should be met primarily through consuming foods”, but also
indicate that “in certain cases, fortified foods and dietary supplements may be useful in
providing one or more nutrients that otherwise might be consumed in less than recommended
amounts” . The DGA cites 4 nutrients of concern in adults and children living in the United
States: potassium, fiber, calcium, and vitamin D. These nutrients are routinely under consumed
in the general population. The DGA also recognizes folic acid, iron, and vitamin B12 as nutrients
of concern in certain populations; folic acid and iron in women of childbearing age, and vitamin
B12 in men and women over the age of 50 years

What insights and Learning’s have I gained in this topic?

B. I learned that….
Macro nutrients are divided in to 3, groups the carbohydrates, proteins, Lipids.
These 3 are the “energy givers” that contribute calories which is needed by the
body to do work. Micronutrients though needed in small amount, is vital to sustain
life. Most vitamins are found everywhere, they also share the same functions.

What Do I need to DO?

Nutritional Vit A Vit. D Vit. E Vit. K

Data
Other Name

Forms and
Occurrence in
the body
Functions and
Biological role

Outcome of
Deficiency

Outcome of
Excess or
Toxicity
Food Sources

Nutritiona Vit B1 Vit B2 Niacin Vit B6 Vit B12 Vit C

 l Data
Other
names

Forms and
occurrence
in the Body
Functions
and
Biological
roles
Deficiency

Toxicity

Food
Source

WRAP-UP/ CLOSURE/ SUMMARY

Carbohydrates is an important source of energy. Fats on the other hand is also essential but
should provide a maximum of 30% of the total daily calories. Proteins are made of amino acids
that is divided into essential and non-essential amino acids. Essential amino acids cannot be
made by the body and it needs to be obtain from food
Vitamins deserve to be called the “miracle workers”. Vitamins are categorized in Fat Soluble
Vitamins (ADEK)and Water Soluble Vitamins (B complex)
Where can I get additional information?
REFERENCES AND OTHER LINKS OF INTEREST
Nutrition and Diet Therapy for Nursing (Ruiz et. al. 2011)
https://www.medicalnewstoday.com/articles/161618#risks
https://www.healthline.com/nutrition/essential-amino-acids#roles-in-your-body
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