Choose a vitamin that is likely to reach toxic levels in the body from excessive supplementation - Essay Example

Toxi of Vitamin D Supplements Number and Number Number of Words: 294 Vitamin D is useful in terms of preventing frequent falls and bone fractures (Kauffman, 2009). It is also a good prevention of cardiovascular diseases aside from reducing symptoms related to colds or influenza. However, when taken in excessive amount, vitamin D can lead to serious toxicity. The human body cannot metabolize more than ≥ 40000 IU (1000 mcg) per day (Vieth, 1999). Although vitamin D toxicity could rarely occur, excessive dosage of this particular vitamin can lead to adverse systemic effects.

Vitamin D is a fat-soluble vitamin. Upon ingesting a supplement, absorption of vitamin D takes place in the small intestine (duodenum and jejunum) together with fats by the way of the lymph system (Friedrich, 1988, p. 37). It is the presence of bile salts that promotes this absorption. Vitamin D is transported in the blood (Friedrich, 1988, p. 156). Right after intestinal absorption, vitamin D is expected to bind with the lipoproteins which eventually will be stored in the liver and smaller quantities stored in the skin, brain, lungs, spleen and bones (ibid).

Because of convenience and its nutritional contents, I choose to cook vegetables and tofu stir fry for my family and friend. With serving size of 3, this dish has 156.8 calories and total fat of 7.9g. Aside from its dietary fiber contents, this dish can provide us with a long list of vitamins and minerals which are required in our daily diet. (See Appendix I and II for Chosen Recipe and Nutritional Contents on pages 3 to 5) After cooking the dish, my family and friend was so delighted when I told them the nutritional content of such simple dish.

I would definitely make this recipe again pretty soon. With the rate of five stars, I will give 4.8 for this one.*** End ***Appendix I – Chosen RecipeIngredientsNaSoya Organic firm tofuKraft Asian Toasted Sesame dressing & marinade, 2 tbsp 2 TBS sesame oilBroccoliCarrots strips or slices Onion, chopped or slicedMushrooms, pieces or slices (remove)Jalapeno Peppers, or chili pepperGarlic, 2 cloves red cabbage, shreddedRed bell pepper (sliced or chopped)DirectionsCube tofu, pour Asian Toasted Sesame dressing over tofu and toss to coat.

Refrigerate about 1 hour.Cut up vegetables into desired bite size pieces.Stir fry tofu in 1 TBS Sesame oil. When browned, remove from wok or skillet and set aside.Add the last 1 TBS oil and vegetables and stir fry until desired done ness.Add tofu and mix with vegetables. Serve hot over rice IF DESIRED.Source: Spark Recipes, 2011Appendix II – Nutritional ContentsNutrition FactsServings Per Recipe: 3Serving Size: 1 servingAmount Per ServingCalories156.8Total Fat7.9 gSaturated Fat1.0 gPolyunsaturated Fat2.

7 gMonounsaturated Fat2.1 gCholesterol0.0 mgSodium141.5 mgPotassium283.7 mgTotal Carbohydrate16.0 gDietary Fiber4.3 gSugars4.4 gProtein6.6 gVitamin A67.4 %Vitamin B-120.2 %Vitamin B-610.2 %Vitamin C99.1 %Vitamin D4.4 %Vitamin E3.3 %Calcium6.5 %Copper5.9 %Folate7.0 %Iron5.3 %Magnesium3.8 %Manganese9.9 %Niacin6.7 %Pantothenic Acid5.5 %Phosphorus5.3 %Riboflavin8.8 %Selenium4.4 %Thiamin5.1 %Zinc2.3 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories per serving of Vegetable & Tofu stir fry40 calories of Sesame Oil, (0.33 tbsp)30 calories of Kraft Asian Toasted Sesame dressing & marinade, (0.67 tbsp)23 calories of NaSoya Organic firm tofu 1/5 package is serving size, (26.33 gram(s))7 calories of Onions, raw, (0.17 cup, sliced)7 calories of Cabbage, red, fresh, (0.33 cup, shredded)7 calories of Snow Peas, fresh, (0.25 cup)6 calories of Carrots, raw, (0.11 cup, strips or slices)5 calories of Mushrooms, fresh, (0.33 cup, pieces or slices)4 calories of Broccoli, fresh, (0.

17 cup, chopped)3 calories of Peppers, sweet, red, fresh, (1.33 tbsp)3 calories of Garlic, (0.67 cloves)0 calories of Jalapeno Peppers, (0.11 pepper)Source: Spark Recipes, 2011bReferencesFriedrich, W. (1988). Vitamins. Walter de Gruyter & Co.Kauffman, J. (2009). Benefits of Vitamin D Supplementation. Journal of American Physicians and Surgeons , 14(2):38-45.Spark Recipes. (2011). Retrieved September 15, 2011, from Vegetable & Tofu stir fry: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=368210Spark Recipes. (2011b). Retrieved September 15, 2011, from Calories in Vegetable & Tofu stir fry: http://recipes.

sparkpeople.com/recipe-calories.asp?recipe=368210Vieth, R. (1999). Vitamin D supplementation, 25-hydroxyvitamin D concentrations, and safety. American Journal of Clinical Nutrition , 69 (5): 842-856.