2.  Infant – 50 yrs  51-70 yrs  Over 70 yrs  5 ug/day  10 ug/day  15 ug/day

3.  Helps the body to absorb calcium  Helps keep the right amount of calcium and phosphorus in the blood  May play a role in cellular growth and function in our brain  May help the  Immune system  Muscles  Pancreas  Cartilage  Skin  Reproductive organs  May help in regulating cell growth  May protect against tuberculosis, gum inflammation, some cancers, and multiple sclerosis

4.  Rickets in children  Osteomalacia in adults  Osteoporosis

5.  Adults over age 50  Darker skinned people living in northern areas  People with a reduced ability to absorb dietary fat  Exclusively breastfed infants  People who are obese or have had gastric bypass surgery  When dietary intake of vitamin D is insufficient  People with limited sun exposure  When kidneys can not convert vitamin D to it’s active form  When the body can not absorb vitamin D from the GI tract

6.  Nausea  Vomiting  Poor appetite  Constipation  Weakness  Bone pain  Weight loss  Kidney stones  Calcification of soft tissue  High levels of blood calcium  Confusion  Heart rhythm abnormalities

7.  Fortified milk, cereal, margarine, butter, juices and chocolate mixes  Veal  Beef  Egg yolks  Liver  Herring, Salmon, Sardines and their oils

8.  Vitamin D is the most likely of vitamins to have toxic effects when consumed in excessive amounts. Supplements should be kept away from children and used cautiously, if at all, by adults.

9.  0-0.5  0.5-1  1-3  4-8  9-13  14-18  19 and up male  19 and up female  2.0 ug/day  2.5 ug/day  30 ug/day  55 ug/day  60 ug/day  75 ug/day  120 ug/day  90 ug/day

10.  Makes proteins that control calcium  Makes proteins that allow blood to clot  Works with vitamin D to keep calcium in the bones  Keeps calcium out of the arteries

11.  Nosebleeds  Bleeding gums  Heavy menstruation  Blood in the stool  Blood in the urine  Black or tarry stools  Tinted urine  Easy bruising

12.  Vitamin K deficiency is very unlikely as it is readily available in foods and is also synthesized in the GI tract by bacteria.

13.  Jaundice in infants  Can interfere with some clotting medicines  Can cause liver problems  Because Vitamin K is not stored in the liver in any significant quantity, toxicity is very rare.

14.  Raw amaranth leaves  Raw parsley  Raw Swiss Chard  Cooked kale  Raw watercress  Cooked spinach  Raw spinach  Cooked turnip greens  Raw collards  Cooked collards

15.  Deficiency is unlikely to occur under normal circumstances, so supplementation is not needed.

16.  Linda Vorvik M.D., D. V. (2009, 3 7). Vitamin D. Retrieved 5 30, 2010, from Medline Plus: http://www.nlm.nih.gov/medlineplus/ency/article/0 02405.htm  The Essential Function of Vitamin K. (n.d.). Retrieved 6 1, 2010, from The-Vitamin-and- Supplement-Guide.com: http://www.the-vitamin- and-supplement-guide.com/functionofvitamink.html  Vitamin D. (n.d.). Retrieved 05 30, 2010, from Mama's Health: http://www.mamashealth.com/nutrition/vitamind.as p  Vitamin K. (n.d.). Retrieved 6 1, 2010, from Springboard for Health: http://www.springboard4health.com/notebook/v_k. html