write about vitamin A and vitamin D in reference to its A. sources of food B. Function in body C. deficieny diseases D. symptoms
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Answer:
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Vitamins: Their Functions and Sources
Topic Overview
The tables below list the vitamins, what they do in the body (their functions), and their sources in food.
Water-soluble vitamins
Water-soluble vitamins travel freely through the body, and excess amounts usually are excreted by the kidneys. The body needs water-soluble vitamins in frequent, small doses. These vitamins are not as likely as fat-soluble vitamins to reach toxic levels. But niacin, vitamin B6, folate, choline, and vitamin C have upper consumption limits. Vitamin B6 at high levels over a long period of time has been shown to cause irreversible nerve damage.
A balanced diet usually provides enough of these vitamins. People older than 50 and some vegetarians may need to use supplements to get enough B12.
Water-soluble vitamins
Nutrient
Function
Sources
Thiamine (vitamin B1)
Part of an enzyme needed for energy metabolism; important to nerve function
Found in all nutritious foods in moderate amounts: pork, whole grain foods or enriched breads and cereals, legumes, nuts and seeds
Riboflavin (vitamin B2)
Part of an enzyme needed for energy metabolism; important for normal vision and skin health
Milk and milk products; leafy green vegetables; whole grain foods, enriched breads and cereals
Niacin (vitamin B3)
Part of an enzyme needed for energy metabolism; important for nervous system, digestive system, and skin health
Meat, poultry, fish, whole grain foods, enriched breads and cereals, vegetables (especially mushrooms, asparagus, and leafy green vegetables), peanut butter
Pantothenic acid
Part of an enzyme needed for energy metabolism
Widespread in foods
Biotin
Part of an enzyme needed for energy metabolism
Widespread in foods; also produced in intestinal tract by bacteria
Pyridoxine (vitamin B6)
Part of an enzyme needed for protein metabolism; helps make red blood cells
Meat, fish, poultry, vegetables, fruits
Folic acid
Part of an enzyme needed for making DNA and new cells, especially red blood cells
Leafy green vegetables and legumes, seeds, orange juice, and liver; now added to most refined grains
Cobalamin (vitamin B12)
Part of an enzyme needed for making new cells; important to nerve function
Meat, poultry, fish, seafood, eggs, milk and milk products; not found in plant foods
Ascorbic acid (vitamin C)
Antioxidant; part of an enzyme needed for protein metabolism; important for immune system health; aids in iron absorption
Found only in fruits and vegetables, especially citrus fruits, vegetables in the cabbage family, cantaloupe, strawberries, peppers, tomatoes, potatoes, lettuce, papayas, mangoes, kiwifruit
Answer:
Types of Vitamins Deficiency Diseases
Vitamin A Night Blindness
Vitamin D (Calciferol) Rickets
about vitamin A and vitamin D:
Vitamin A : Preformed vitamin A is more readily absorbed and utilized by your body than plant-based sources of provitamin A carotenoids.
Vitamin D: 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.
Sources of vitamin A and D :
Vitamin A includes yellow, red and green (leafy) vegetables, such as spinach, carrots, sweet potatoes and red peppers. yellow fruit, such as mango, papaya and apricots.
Vitamin D includes red meat , egg yolks, fortified foods – such as some fat spreads and breakfast cereals. etc
Symptoms of vitamin a and vitamin d
Vitamin A ( night blindness ) - Poor vision , loss of vision in darkness.
Vitamin D ( Rickets ) - Bones become soft and bent .
Explanation:
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