NFS2220 Assignment: Fat Soluble Vitamins

Three Case Studies – 25 points

Case Study #1: Supplemental Vitamin A

Read the scenario. Write up your answers in sentence form for the following five questions below.

Beth H. is a 29-year-old professional woman with a family history of osteoporosis. She weighs 135 pounds and is 66 inches tall. She eats a varied diet that includes meat, fish, and poultry and she consumes at least 2 cups of low-fat milk or yogurt most days. She drinks a small glass of orange juice every morning and typically eats about 2 cups of vegetables daily. Every day she takes a daily multivitamin that contains 10,000 IU vitamin A (as beta-carotene), and now she is wondering if this may be necessary or even harmful.

1. According to the current RDA for vitamin A included in this chapter, how much vitamin A does Beth need each day? (2 points)

2. Use Figure 11-7 to estimate how much vitamin A (in micrograms RAE) Beth can reasonably expect to receive from her usual diet. List the foods & their amounts in micrograms RAE. (3 points)

3. Considering her family history and age, list 2 reasons that Beth should avoid excessive intakes of vitamin A in supplement form? (2 points)

4. What might be Beth’s reasons to continue taking her multivitamin supplement, which contains vitamin

A as beta-carotene? (2 points)

5. What might be her reasons not to continue taking this supplement? (2 points)

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Case Study #3: Vitamin K and Coumadin Therapy

Each question below is worth 1 point.

Answer the following questions using your text book and the Dinner #1 and #2 outlined below.

People who take anticoagulants such as Coumadin (warfarin) need to monitor their vitamin K intake to ensure they consume approximately the same amount of vitamin K each day. Variations in vitamin K intake can interfere with the blood’s ability to clot appropriately while on anticoagulant therapy.

*Dinner #1*	*Dinner #2*
Pot roast, beef, 3 oz	Grilled chicken breast, 3 oz
Mashed potatoes, ½ cup	Wild rice, 1 cup
Broccoli, cooked, ½ cup	Spinach, steamed, ½ cup
Dinner roll, whole-wheat, 1 item	Biscuit, 1 item
Kiwi, sliced, ½ cup	Peach, fresh, 1 medium
1% milk, 1 cup	1% milk, 1 cup

1. What is the DRI for vitamin K for men (ages 19+)?

a. 90 ug/day

b. 100 ug/day

c. 120 ug/day

d. 130 ug/day

2. What is the DRI for vitamin K for women (ages 19+)?

a. 60 ug/day

b. 70 ug/day

c. 90 ug/day

d. 100 ug/day

3. Vitamin K dietary goals are set by ________.

a. Recommended Dietary Allowance

b. Tolerable Intake

c. Upper Intake

d. Adequate Intake

4. People typically receive about ____ their Vitamin K requirement from bacterial synthesis in the GI tract and about ____ from foods.

a. One-Forth; Three-Fourths

b. Half; Half

c. Three-Fourths; One-Fourth

d. One-Third; Two-Thirds

5. Which food provides the most Vitamin K in Dinner #1?

a. Mashed potatoes

b. Broccoli

c. Dinner roll

d. Kiwi

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6. Which food provides the most Vitamin K in Dinner #2?

a. Wild rice

b. Spinach

c. Biscuit

d. Peach

7. Look up the Vitamin K content of the foods listed in Dinners #1 and #2. What could be changed to make the meal plans more consistent (NOT more or less but consistent) in vitamin K between both of the two meal plans?

NFS2220 Assignment: Fat Soluble Vitamins