NFS2220 Assignment: Fat Soluble Vitamins
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)
NFS 2220
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
3
NFS 2220
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?
