Organic molecules consisting of carbon, hydrogen, oxygen, and occasionally nitro

Organic molecules consisting of carbon, hydrogen, oxygen, and occasionally nitrogen or other elements make up vitamins. Vitamins aid in the biochemical activities that occur within cells to assist control bodily functions including metabolism and growth. They are vital to existence. “Vitamins are needed in microgram or milligram quantities, not gram quantities, and so are called micronutrients”(Dudek, 2014).Micronutrients like vitamins and minerals are essential for many bodily functions even though they are only required in small amounts. Deficiencies or toxicities can lead to adverse health effects.
Vitamin A is a fat-soluble vitamin important for vision, immune function, growth and development (Ross, 2010). Deficiency can lead to night blindness and increased risk of infection. Toxicity can cause liver damage, joint pain, headaches and vision changes. Vitamin A deficiency is the leading cause of preventable blindness in children and can increase mortality from infections (Ross, 2010). Zinc is a mineral that aids in immune function, protein synthesis, DNA formation and cell division (Prasad, 2014). Deficiency signs include diarrhea, delayed wound healing, hair loss, and impaired immunity. Toxicity is rare but can cause nausea, vomiting, and copper deficiency. Zinc deficiency affects about 17% of the global population and supplementation can help reduce rates of diarrhea and pneumonia in children (Prasad, 2014). Overall, micronutrients like vitamin A and zinc perform critical roles in growth, development, and prevention of disease. Maintaining optimal intake without reaching toxicity is important for health. Deficiency and toxicity can cause significant symptoms, so adequate micronutrient status based on recommendations is ideal
References

Dudek, S.G. (2014). Nutrition essentials for nursing practice (7th ed.). Wolters Kluwer Health/Lippincott Williams & Wilkins.

Ross, A.C. Vitamin A and Carotenoids. In: Erdman JW, Macdonald IA, Zeisel SH, eds. Present Knowledge in Nutrition. 10th ed. Washington, DC: Wiley-Blackwell; 2012:206-20.