Faculty: Graduate Studies
Department: Nutrition and Food Technology
Course Title Vitamins in Nutrition
Course code 0653753
Prof. Hamed R. Takruri
E. mail: htakruri@ju.edu.jo
Lecturer
3
Pre-requisite (s) ---Credits
16 weeks, 3 hours per week
Duration of Course
Course Description :
An advanced level study of the physiological and biochemical aspects of the vitamins,
emphasizing their nutritional & pharmaceutical interactions and associated effects on their
functions, requirements, deficiency signs and toxicity, as well as the study of their nutritional
status assessment methodologies .
Objectives:
Upon completion of this course, the student is expected to:
1- Understand the definition of vitamins
2- Appreciate the functions of vitamins in the living body.
3- Understand the consequences of vitamin deficiencies on health and correlate them
with specific signs and symptoms of disease.
4- Understand the vitamin/ vitamin ,vitamin/mineral and vitamin/drug interactions
5- Know the toxicities of the vitamins and their adverse impact on health
6- Know the claimed roles of the vitamins in the treatment and prevention of diseases.
Intended Learning Outcomes:
Subject specific skills:
At the end of the course students will be able to:
1- Recognize the definition of the vitamins
2- Know the mechanisms and mode of action of the vitamins
3- Count the deficiency symptoms of vitamins .
4- Appreciate the role of micronutrient interactions on their body needs.
5- Understand the interactions of drugs and the vitamins
Core Academic Skills:
At the end of the course, students are expected to:
- Correlate vitamin deficiencies with disease development in man
- gain knowledge and skills on assessment of nutritional status of the vitamins
- Gain knowledge about scientific research and data collection, and analysis related to
- Vitamins.
Personal and Key Skills:
After finishing the course the student is expected to develop personal attitude in his daily life
towards food practices and habits such as:
- Increase consumption of food sources of the vitamins.
- Counsel people regarding facts and misinformation on the role of vitamins in health
and the use of supplements.
- Avoid wrong practices, such as over-cooking and bad storage conditions, which
contribute to vitamin losses and low bioavailability
Learning/ Teaching Methods:
Lectures, group discussions and presentations by students for previously assigned topics.
Seminars and term papers of assigned topics. Demonstration of vitamins and supplements
commonly found in the market.
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Assignments:
Each student is assigned a topic in which he/she explores literature through use of library and
internet, then write- a report which is presented and discussed in the classroom.
Assessment:
Midterm Exam
30 %
Course Project & Student Participation 15 %
Drop Quizzes
15 %
Final Exam
40 %
Total
100 %
Syllabus Plan
Week
Topic
1&2 * Introduction to the course
* Micronutrients(Vitamins and
Minerals):
* Nomenclature, History,
Classifications of the vitamins
* Factors affecting General
functions, Bioavailability and
Requirement
Fat-Soluble Vitamins
3&4 - Vitamin A (Retionl)
5
- Vitamin D (Calciferols)
6
- Vitamin E & K (Tocopherols and
Quinones)
7-11
7
Hours
Water – Soluble Vitamins
- Thiamin (B1), Riboflavin (B2)
8,9
- Niacin, pantothenic acid pyridoxine (B6),
Biotin
Midterm Exam
10,11 - Folic acid, cobalamin (B12) & Ascorbic
acid (vitamin C)
12
- Vitamin -like substances
13
- Vitamin interactions: Vitamin-vitamin,
vitamin drug & nutrition vitamin-mineral
interactions.
14
-Assessment of nutritional status of vitamin
15
- Micronutrient therapy: using the vitamins
a) Vitamins and cancer
b) Other therapeutic potentials
c) Vitamin abuse and safety considerations
FINAL EXAM
2
Comments
References:
1. Combs,G.F (1998) The Vitamins : Fundamental Aspects in nutrition and Health,
2nd edn., Academic Press,Newyork
2. Basu, T.K.& Dickerson, J.W.(1996). Vitamins in Human Health and
Disease CAB International, Guildford.
3. Tolonen,M.(1990) Vitamins and Minerals in Health and Nutrition.Elias Horwood,New
York.
4.Marks,J.(1985) A guide to the Vitamins. MTP Press Ltd.,Lancaster.
5. Gyorgy,.P.&Pearson W.N.(or Sebrell 7 Harris edn.)(1967). The Vitamins,,Vol. I to VII.
Academic Press, New York.
6. Augustin, J. et al. (1985). Methods of Vitamin Assay, 4th ed. J. Wiley
and Sons, New York.
7. Recent advances in the Vitamins : Selected papers and reviews
Related Websites:
 Food and Nutrition Information Center: www.nal.usda.gov/fnic.
 Centers for Disease Control (CDC): www.cdc.gov.
 www.nutritiongate.com
 USDA's Gateway to Nutrition Information: www.nutrition.gov.
 Food and Nutrition Service: www. fns.usda.gov/fns.
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Faculty of Agriculture
Dept. Nutrition and Food Technology
Vitamin in Nutrition (6058753
Dr. H.R. Takruri
Fall 2005
Course Project in Vitamins
1. Vitamin fortification programs in Jordan.
2.
Carotenes as precursors of vitamin A
3. Vitamin deficiencies in the Arab Middle East region
4. Vitamin supplements for the school children in Jordan
5. Role of the vitamins in hemoglobin formation
6. Vitamin C requirements Determination in Smokers and Nonsmokers
7. Vitamin antagonists
8. Vitamin A and mineral interactions
9. Vitamin A consumption and the risk for osteoporotic fracture
10. Folic acid deficiency: relation with detect and cardiovaseuber disease
11. Vitamin mega doses: potential hazards
12. Tocopherol content in vegetable oils: Forms and coverage of requirements
13. Folic acid-vitamin B12 interations
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