Geissler 13e expansionmaterial ch12 PDF

Preview

Summary

Geissler & Powers: Human Nutrition 13e...

Description

Geissler & Powers, Human Nutrition 13e

Chapter 12: Fat-soluble vitamins

Expanded chapter material contents Weblink Table12.1 Rich sources of preformed vitamin A as a percentage of RNI or AI per average serving Weblink Table 12.2 Rich sources of provitamin A carotenoids as a percentage of RNI or AI for vitamin A per average serving Weblink Table 12.3 Rich sources of total vitamin A (provitamin A carotenoids plus preformed retinol), as percent of RNI or AI for vitamin A per average serving Weblink Table 12.4 Rich sources of vitamin D as a percentage of RNI or AI per average serving Weblink Table 12.5 Rich sources of vitamin E as a percentage of adequate intake per average serving Weblink Table 12.6 Nomenclature of vitamin D metabolites

© Oxford University Press 2017. All rights reserved.

Geissler & Powers, Human Nutrition 13e

Weblink Table12.1 Rich sources of preformed vitamin A as a percentage of RNI or AI per average serving

Calf liver

4247.1

Lamb liver

2842.1

Pork liver

2513.6

Ox liver

2357.1

Chicken liver

1617.9

Margarine, soft

819.0

Butter

776.2

Margarine, dairy spread

761.9

Margarine, polyunsaturated

738.1

Single cream

300.0

Double cream

285.7

Whipping cream

269.0

Parmesan cheese

246.4

Cream cheese

183.3

Half cream

181.0

Haggis

171.4

Cheddar cheese

116.1

Goat cheese

110.7

Full fat soft cheese (brie)

101.8

Eel, jellied

76.2

Medium fat soft cheese

69.6

© Oxford University Press 2017. All rights reserved.

Geissler & Powers, Human Nutrition 13e

Reduced fat Cheddar cheese

58.9

Lamb kidney

42.9

Egg

40.5

Rock salmon (dogfish)

18.1

Oysters

17.9

Evaporated milk

17.6

Pork kidney

16.3

Ox kidney

12.5

Sprats

10.7

© Oxford University Press 2017. All rights reserved.

Geissler & Powers, Human Nutrition 13e

Weblink Table 12.2 Rich sources of provitamin A carotenoids as a percentage of RNI or AI for vitamin A per average serving

Carrots

180.0

Turnip tops

142.9

Sweet potato

122.4

Swiss chard

103.9

Parsley

96.2

Sweet potato

94.3

Basil

94.0

Red peppers

91.4

Spinach

91.4

Taro leaves

91.2

Curly kale

80.4

Butternut squash

77.5

Watercress

60.0

Chives

54.8

Spring greens

54.0

Ox liver

36.7

Physalis (Cape gooseberry, Chinese lantern) 34.0 Mustard and cress

30.5

Mango

29.2

Margarine, low fat spread

23.5

© Oxford University Press 2017. All rights reserved.

Geissler & Powers, Human Nutrition 13e

Pumpkin

22.7

Persimmon (kaki, sharon fruit)

22.6

Margarine

17.9

Mint

17.6

Clotted cream

16.3

Mange tout,

15.8

Canteloupe melon

15.7

Dried apricots

15.4

Tomatoes

15.2

Spring onions

14.8

Coriander leaves

14.5

Pawpaw

13.9

Leeks

13.7

Asparagus

12.6

Broccoli

11.3

Okra (ladies’ fingers, bhindi)11.1 Passion fruit (purple grenadilla)

11.0

Courgette

10.5

Endive

10.5

Butter

10.2

© Oxford University Press 2017. All rights reserved.

Geissler & Powers, Human Nutrition 13e

Weblink Table 12.3 Rich sources of total vitamin A (provitamin A carotenoids plus preformed retinol), as percent of RNI or AI for vitamin A per average serving

Calf liver

4249.5

Lamb liver

2843.6

Pork liver

2513.6

Ox liver

2393.8

Chicken liver

1617.9

Haggis

257.1

Carrots

180.0

Eel

171.4

Turnip tops

142.9

Margarine,

140.7

Butter

126.7

Sweet potato

122.4

Clotted cream

117.0

Swiss chard

103.9

Parsley

96.2

Sweet potato

94.3

Basil

94.0

Double cream

93.5

Red peppers

91.4

Spinach

91.4

Taro leaves

91.2

© Oxford University Press 2017. All rights reserved.

Geissler & Powers, Human Nutrition 13e

Whipping cream

87.0

Curly kale

80.4

Butternut squash

77.5

Cream cheese

60.2

Watercress

60.0

Chives

54.8

Parmesan cheese

54.3

Spring greens

54.0

Cheddar cheese

51.8

Soured cream

49.6

Single cream

48.0

Full fat soft cheese (brie)

45.7

Goat cheese

44.4

Physalis (Cape gooseberry, Chinese lantern)

34.0

Medium fat soft cheese

32.0

Mustard and cress

30.5

Mango

29.2

Edam cheese

28.6

Half cream

28.4

Egg

27.1

Rock salmon (dogfish)

27.1

Reduced fat Cheddar cheese

26.0

Pork kidney

22.9

© Oxford University Press 2017. All rights reserved.

Geissler & Powers, Human Nutrition 13e

Pumpkin

22.7

Persimmon (kaki, sharon fruit )

22.6

Mint

17.6

Evaporated milk

17.4

Mange tout

15.8

Canteloupe melon

15.7

Jellied eel

15.7

Dried apricots

15.4

Tomatoes

15.2

Lamb kidney

15.0

Spring onions

14.8

Coriander leaves

14.5

Pawpaw

13.9

Ox kidney

13.7

Leeks

13.7

Asparagus

12.6

Rock salmon (dogfish), battered, fried

12.3

Sheep milk

11.9

Broccoli

11.3

Okra (ladies’ fingers, bhindi)

11.1

Passion fruit (purple grenadilla)

11.0

Oysters

10.7

Courgette

10.5

© Oxford University Press 2017. All rights reserved.

Geissler & Powers, Human Nutrition 13e

Endive

10.5

© Oxford University Press 2017. All rights reserved.

Geissler & Powers, Human Nutrition 13e

Weblink Table 12.4 Rich sources of vitamin D as a percentage of RNI or AI per average serving

Trout

243.8

Herring

228.0

Bloater

194.4

Pilchards canned in tomato

172.0

Eel

110.3

Sprats

104.0

Sardines, fresh

88.0

Tuna

86.4

Mackerel

80.0

Salmon

80.0

Evaporated milk

33.6

Calcium fortified milk

13.5

Margarine

12.0

Egg

11.7

Ox liver

11.0

Pork liver

11.0

Sheep milk

10.5

© Oxford University Press 2017. All rights reserved.

Geissler & Powers, Human Nutrition 13e

Weblink Table 12.5 Rich sources of vitamin E as a percentage of adequate intake per average serving Eel

61.5

Sweet potato

52.0

Sunflower seeds

37.8

Almonds

32.0

Turnip tops

18.4

Blackberries

17.6

Hazel nuts

16.7

Salmon

12.7

Avocado

11.5

Pignolias (pine nuts, pine kernels)

11.0

Spinach

10.8

Trout

10.7

Pilchards canned in tomato

10.0

Asparagus

10.0

© Oxford University Press 2017. All rights reserved.

Geissler & Powers, Human Nutrition 13e

Weblink Table 12.6 Nomenclature of vitamin D metabolites

Trivial name

Recommended name

Abbreviation

Cholecalciferol

Calciol

–

25-hydroxycholecalciferol

Calcidiol

25(OH)D3

1-hydroxycholecalciferol

1(s)-hydroxycalciol

1(OH)D3

24,25-dihydroxycholecalciferol

24(r)-hydroxycalcidiol

24,25(OH)2D3

1,25-dihydroxycholecalciferol

Calcitriol

1,25(OH)2D3

1,24,25-trihydroxycholecalciferol

Calcitetrol

1,24,25(OH)3D3

Ergocalciferol

Ercalciol

–

25-hydroxyergocalciferol

Ercalcidiol

25(OH)D2

24,25-dihydroxyergocalciferol

24(r) – hydroxyercalcidiol

24,25(OH)2D2

1,25-dihydroxyergocalciferol

Ercalcitriol

1,25(OH)2D2

1,24,25-trihydroxyergocalciferol

Ercalcitetrol

1,24,25(OH)3D2

Vitamin D3

Vitamin D2

The abbreviations shown in column 3 are not recommended, but are frequently used in the literature.

© Oxford University Press 2017. All rights reserved....