TABLE OF CONTENTS
TITLE PAGE – – – – – – – – – i
CERTIFICATION – – – – – – – – ii
DEDICATION – – – – – – – – – iii
ACKNOWLEDGEMENTS – – – – – – – iv-v
TABLE OF CONTENTS – – – – – – – vi
CHAPTER ONE
1.0 INTRODUCTION
CHAPTER TWO
2.0 VITAMINS
2.1 Sources of Vitamin
2.2 Classes of Vitamins
2.2.1 Fat Soluble Vitamins
2.2.2 Water Soluble Vitamins
2.3 Absorption of Fat Soluble Vitamins
2.4 Absorption of Water Soluble Vitamins
2.5 Importance of Vitamins
CHAPTER THREE
3.0 FAT SOLUBLE VITAMINS
3.1 Vitamin A
3.2 Vitamin D
3.3 Vitamin E
3.4 Vitamin K
3.5 Roles of Fat Soluble Vitamins (FSV)
3.5.1 Role of Vitamin A
3.5.2 Role of Vitamin D
3.5.3 Role of Vitamin E
3.5.4 Role of Vitamin K
3.6 Deficiency of Fat Soluble Vitamins
3.6.1 Deficiency of Vitamin A
3.6.2 Deficiency of Vitamin D
3.6.3 Deficiency of Vitamin E
3.6.4 Deficiency of Vitamin K
3.7 Management of Fat Soluble Vitamin (FSV)
CHAPTER FOUR
SUMMARY AND CONCLUSION
4.1 Summary
4.2 Conclusion
References
CHAPTER ONE
1.0 INTRODUCTION Vitamins are defined as organic substance required in small amount for the maintenance and growth of living organisms. Their deficiency may lead to certain specific diseases or symptoms which can be cured by the administration of that specific vitamin only. In the early 20th century the discovery of vitamins began. In 1906, the British Biochemist Sir Frederick Hopkins demonstrated that foods contain accessory factors in addition to proteins, carbohydrates, fats, minerals and water. The term vitamin was first discovered by Funk.
