Target injury: tendonitis in right wrist (extensor carpi radialis longus

1. Explain three ways in which fat-soluble vitamins differ from water-soluble vitamins and provide examples from each class of vitamins. 2. For any fat-soluble vitamin in which your intake was 75% or more your personal DRI, answer the following questions. a. List the Tolerable Upper Limit (UL) for each vitamin in which you consumed 75% or more of your personal DRI. (See Table of Tolerable Upper Limits (UL) Levels for Vitamins in the Dietary Reference Intakes (DRI) appendix of the textbook) b. Describe the functions served in the body and at least one potential consequence of exceeding the UL for each vitamin listed in part a. c. List one food you consumed that contributed to your intake of each vitamin in which you exceeded the UL. Image transcription text Vitamins Thiamin 1.10mg 1.564 mg 142.171% T over DRI Riboflavin 1.10mg 2.053 mg 186.673% T over DRI Niacin 14.00mg 24.348 mg 173.912% T over DRI Py… Show more Image transcription text Tolerable Upper Intake Levels (UL) for Vitamins Age Niacin Vitamin Folate Choline Vitamin Vitamin (yr) (mg/day) B6 (ug/day) (mg/day) C A (mg/day… Show more 3. Which fat-soluble vitamins were less than 75% of your personal DRI? (See Intakes Vs Goals Report) Image transcription text Vitamins Thiamin 1.10mg 1.564 mg 142.171% T over DRI Riboflavin 1.10mg 2.053 mg 186.673% T over DRI Niacin 14.00mg 24.348 mg 173.912% T over DRI Py… Show more 4. Explain at least one potential consequence of long-term deficiency in vitamins in which your intake didn’t meet 75% of your personal DRI. If you met at least 75% of the RDA for all fat-soluble vitamins, choose one vitamin and explain two potential consequences for deficiency. Include in your explanation how the vitamin function that is compromised causes these symptoms of deficiency disease. 5. For each fat-soluble vitamin in which you didn’t meet 75% of your personal DRI, provide an example of a food source to improve your intake. 6. Which fat-soluble vitamins have precursors that may have contributed to your intake? What is that precursor and in which food did you consume it?

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