All questions of Unit-V: Sports and Nutrition for Humanities/Arts Exam

Intake of calories through drinking is not a step to maintaining a healthy body weight. Instead, it is important to make better drink choices, such as water or low-calorie beverages, and avoid sugary drinks or alcoholic beverages.

Planning a balanced diet requires considering various factors that can affect an individual's nutritional needs. The following points should be taken into consideration:

Age, Gender, and Body Weight:
- Age: Different age groups have different nutrient requirements. For example, children and teenagers need more nutrients for growth and development, while older adults may require specific nutrients to support their aging bodies.
- Gender: Men and women have different nutritional needs. For instance, women need more iron due to menstruation, while men may require more calories and protein due to higher muscle mass.
- Body Weight: Individuals with different body weights have varying energy requirements. Overweight individuals may need to reduce calorie intake, while underweight individuals may need to increase calorie intake.

Activity Level and Eating Habits:
- Activity Level: The level of physical activity influences the amount of energy and nutrients needed. Athletes and individuals with high activity levels may require more calories, protein, and other nutrients to support their increased energy expenditure.
- Eating Habits: Personal eating habits, such as vegetarianism or food allergies, need to be considered when planning a balanced diet. This ensures that individuals receive all the necessary nutrients from alternative sources.

Income Level and Social Customs:
- Income Level: Financial constraints can affect the variety and quality of food choices available. It is important to consider cost-effective options while ensuring a balanced diet.
- Social Customs: Cultural and social customs may impact dietary choices and restrictions. For example, religious practices or dietary preferences may require specific considerations when planning a balanced diet.

Considering all these factors is crucial in planning a balanced diet as it ensures that individuals receive the necessary nutrients for optimal health and well-being. Neglecting any of these factors may result in an unbalanced diet, leading to nutrient deficiencies or excesses, which can have adverse effects on health. Therefore, all of the mentioned points - age, gender, body weight, activity level, eating habits, income level, and social customs - must be taken into consideration to develop an appropriate and personalized balanced diet plan.

Role of Copper in Formation of Hemoglobin

Copper plays a crucial role in the formation of hemoglobin, which is the protein responsible for carrying oxygen in the blood. It is an essential mineral that is required for the proper functioning of various enzymes involved in the synthesis of hemoglobin.

1. Introduction
Hemoglobin is a complex molecule found in red blood cells that consists of four subunits, each containing an iron atom. These iron atoms are responsible for binding oxygen molecules and transporting them throughout the body. However, copper is required for the proper synthesis and structure of hemoglobin.

2. Copper and Iron Absorption
Copper aids in the absorption of iron from the gastrointestinal tract. It helps convert iron from its insoluble form (ferric) to a soluble form (ferrous), which can then be absorbed by the body. Without adequate copper levels, iron absorption can be compromised, leading to iron deficiency anemia.

3. Copper-Containing Enzymes
Copper is also an essential component of enzymes involved in the synthesis of hemoglobin. One of these enzymes is ceruloplasmin, which is responsible for incorporating iron into the heme portion of hemoglobin. Without sufficient copper, the activity of ceruloplasmin is impaired, leading to decreased hemoglobin synthesis.

4. Role in Iron Metabolism
Copper is involved in regulating iron metabolism within the body. It helps maintain the balance between iron absorption, storage, and utilization. Copper deficiency can disrupt this balance and result in abnormal iron levels, affecting the production of hemoglobin.

5. Other Functions of Copper
Apart from its role in hemoglobin synthesis, copper has several other functions in the body. It is involved in the formation of connective tissue, the production of energy, and the functioning of the immune system. Copper also acts as an antioxidant, protecting cells from damage caused by free radicals.

Conclusion
In conclusion, copper is an essential mineral that plays a crucial role in the formation of hemoglobin. It aids in the absorption of iron, activates enzymes involved in hemoglobin synthesis, and helps regulate iron metabolism. Without adequate copper levels, the production of hemoglobin can be impaired, leading to various health issues including anemia.

The main function of fluorine is to prevent dental diseases.

Fluorine is a chemical element that belongs to the halogen group, which also includes chlorine, bromine, iodine, and astatine. It is highly reactive and exists in its elemental state as a pale yellow gas. However, fluorine is most commonly found in compounds, especially in the form of fluoride ions.

Importance of Fluorine in Dental Health:
Fluorine plays a crucial role in preventing dental diseases, particularly tooth decay and cavities. This is primarily due to its ability to strengthen tooth enamel and make it more resistant to acid attacks from bacteria and sugars.

- Formation of Fluorapatite: When fluoride ions are present in the mouth, they can react with the minerals in tooth enamel, such as hydroxyapatite, to form a stronger compound called fluorapatite. This process is known as fluoridation. Fluorapatite is more resistant to acid erosion and decay, providing increased protection for teeth.

- Remineralization: Fluoride ions also aid in the remineralization process, which helps repair early stages of tooth decay. When the enamel is exposed to acids, minerals are lost from the tooth surface. Fluoride can enhance the remineralization process by attracting minerals like calcium and phosphate back to the tooth enamel, making it stronger and more resistant to decay.

- Reduction of Acid Production: Fluoride can inhibit the growth and activity of acid-producing bacteria in the mouth. These bacteria produce acids as byproducts when they consume sugars from food and beverages. By reducing the amount of acid produced, fluoride helps to maintain a balanced oral environment and prevent tooth decay.

- Prevention of Plaque Formation: Fluoride can also interfere with the formation of plaque, a sticky film of bacteria that coats the teeth. Plaque is a major contributor to tooth decay and gum disease. By inhibiting plaque formation, fluoride helps to maintain good oral hygiene and reduce the risk of dental diseases.

Overall, the main function of fluorine in the context of dental health is to prevent dental diseases, particularly tooth decay and cavities, by strengthening tooth enamel, aiding in remineralization, reducing acid production, and preventing plaque formation. The incorporation of fluoride into oral hygiene products, such as toothpaste and mouthwash, has significantly contributed to improved dental health worldwide.

Tea leaves and coffee are classified as nutritive paint compounds.

Explanation:

- Nutritive paint compounds: Nutritive paint compounds are substances that provide color to foods and also have nutritional value. They are natural pigments found in various plant sources and are responsible for the colors we see in fruits, vegetables, and other food items. Tea leaves and coffee are examples of nutritive paint compounds because they not only provide color but also contain certain nutrients that are beneficial to our health.

- Non-nutritive color compounds: Non-nutritive color compounds, on the other hand, are artificial food colorants that are added to enhance the appearance of foods. These color additives do not provide any nutritional value and are often used in processed foods, candies, and beverages. Examples of non-nutritive color compounds include synthetic dyes like Red 40 and Yellow 5.

- Food additives: Food additives are substances that are added to food products to preserve their freshness, enhance their flavor, improve their texture, or give them a specific appearance. While tea leaves and coffee can be used as ingredients in various food and beverage products, they are not classified as food additives themselves. However, certain additives like caffeine may be present in coffee, and tea leaves may contain natural flavors that are used as additives in other food products.

- Flavor compounds: Flavour compounds are substances that contribute to the taste and aroma of food and beverages. Tea leaves and coffee contain various flavor compounds that give them their distinct taste and smell. These compounds are released when the leaves or beans are brewed in hot water, creating the familiar flavors we associate with tea and coffee. Flavour compounds can also be extracted from these sources and used as natural flavorings in other food products.

In conclusion, tea leaves and coffee are classified as nutritive paint compounds because they provide color to foods and also contain nutrients that are beneficial to our health. They are not considered non-nutritive color compounds, food additives, or flavor compounds, although they may contain certain substances that fall into these categories.

Introduction:
Vitamin C, also known as ascorbic acid, is an essential nutrient that plays a crucial role in the human body. It is required for the growth, development, and repair of various tissues, as well as the formation of collagen, absorption of iron, and functioning of the immune system. While there are several food sources that contain Vitamin C, guava is considered one of the main sources due to its exceptionally high content.

Guava - A powerhouse of Vitamin C:
- Guava is a tropical fruit that is rich in several nutrients, including Vitamin C. It is often hailed as one of the best sources of this essential vitamin.
- According to the United States Department of Agriculture (USDA), guava contains about 228 milligrams of Vitamin C per 100 grams.
- This high concentration of Vitamin C in guava makes it an excellent choice for meeting the recommended daily intake of this nutrient.
- Consuming just one guava can provide up to 125% of the daily requirement of Vitamin C.
- Guava also contains other antioxidants, such as lycopene, which contribute to its overall nutritional value.

Comparison with other options:
- While eggs, milk, and bananas are healthy food options, they do not contain as much Vitamin C as guava.
- Eggs are a good source of protein, vitamins, and minerals, but they have a negligible amount of Vitamin C.
- Milk is a good source of calcium and vitamin D, but it is not a significant source of Vitamin C.
- Bananas are rich in potassium and dietary fiber, but their Vitamin C content is relatively low compared to guava.

Conclusion:
In conclusion, guava is considered the main source of Vitamin C due to its exceptionally high content. Consuming guava regularly can provide a significant portion of the daily recommended intake of Vitamin C. However, it is always advisable to have a balanced diet that includes a variety of fruits and vegetables to ensure an adequate intake of all essential nutrients.

Explanation:

Protein is an essential macronutrient that is necessary for the growth, repair, and maintenance of tissues in the body. It is composed of amino acids, which are the building blocks of protein. While there are various sources of protein, the main sources are fish, meat, and eggs.

1. Fish:
Fish is a rich source of high-quality protein. It is also low in saturated fat and contains omega-3 fatty acids, which are beneficial for heart health. Some examples of fish that are high in protein include salmon, tuna, and cod.

2. Meat:
Meat, such as beef, pork, and poultry, is another significant source of protein. It contains all the essential amino acids required by the body. Lean cuts of meat are generally lower in fat and can be a healthy protein option.

3. Eggs:
Eggs are a complete protein source as they contain all the essential amino acids. They are also versatile and can be easily incorporated into various dishes. Egg whites, in particular, are a low-calorie protein option.

While fish, meat, and eggs are the main sources of protein, it is important to note that there are also other sources of protein that can be included in a balanced diet. These include:

1. Green vegetables:
While not as high in protein as animal sources, green vegetables such as spinach, broccoli, and kale still contribute to overall protein intake. They also provide other important nutrients and fiber.

2. Wheat and rice:
Although grains like wheat and rice are not as protein-dense as animal sources, they still contain some amount of protein. However, they are considered incomplete proteins as they lack certain essential amino acids. Combining them with other protein sources can help ensure a complete amino acid profile.

3. Sunlight and water:
Sunlight and water are not sources of protein. Sunlight is a source of vitamin D, which plays a role in calcium absorption and bone health. Water is essential for hydration and various bodily functions but does not provide protein.

In conclusion, while there are various sources of protein, the main sources are fish, meat, and eggs. These animal sources of protein provide all the essential amino acids required by the body. However, it is important to have a balanced diet that includes a variety of protein sources to ensure a complete amino acid profile and overall nutritional adequacy.

Riboflavin is also known as Vitamin B2. It is a water-soluble vitamin that is necessary for the growth and development of the body. Riboflavin is involved in various metabolic processes, including the breakdown of carbohydrates, proteins, and fats.

Functions of Riboflavin

Riboflavin plays a vital role in the following functions:

1. Energy Production: Riboflavin is involved in the production of energy from food sources. It helps in the breakdown of carbohydrates, proteins, and fats to produce energy.

2. Antioxidant: Riboflavin acts as an antioxidant and helps in neutralizing free radicals, which are harmful to the body. Free radicals can cause damage to the cells and increase the risk of chronic diseases.

3. Eye health: Riboflavin plays a crucial role in maintaining the health of the eyes. It is essential for the production of a protein called collagen, which is a component of the cornea.

Food Sources of Riboflavin

Riboflavin is found in various food sources, including:

1. Milk and dairy products
2. Meat and poultry
3. Fish
4. Eggs
5. Green leafy vegetables
6. Whole grains

Conclusion

Riboflavin is an essential vitamin that is necessary for the proper functioning of the body. It plays a vital role in energy production, antioxidant activity, and eye health. It is also known as Vitamin B2, and it can be obtained from various food sources.

Understanding Vitamin B Complex
Vitamin B complex refers to a group of essential nutrients that play crucial roles in maintaining various bodily functions. It consists of eight different vitamins, each with unique benefits.
Components of Vitamin B Complex
The eight vitamins that make up the Vitamin B complex are:
- Vitamin B1 (Thiamine): Essential for energy metabolism and nerve function.
- Vitamin B2 (Riboflavin): Important for energy production and skin health.
- Vitamin B3 (Niacin): Supports DNA repair and is vital for converting food into energy.
- Vitamin B5 (Pantothenic Acid): Crucial for synthesizing coenzyme A, which is involved in fatty acid metabolism.
- Vitamin B6 (Pyridoxine): Plays a role in amino acid metabolism and neurotransmitter synthesis.
- Vitamin B7 (Biotin): Important for carbohydrate and fat metabolism and plays a role in skin health.
- Vitamin B9 (Folate): Necessary for DNA synthesis and cell division, especially important during pregnancy.
- Vitamin B12 (Cobalamin): Essential for red blood cell formation and neurological function.
Why They Matter
These vitamins work synergistically to support various physiological functions, such as:
- Energy Production: They assist in converting carbohydrates, fats, and proteins into energy.
- Nervous System Health: Many B vitamins are crucial for maintaining a healthy nervous system.
- Cellular Function: They are involved in the synthesis and repair of DNA, and the production of red blood cells.
In summary, the correct answer to the question is option 'B' as Vitamin B complex is made up of eight distinct types of vitamins, each contributing to overall health and well-being.

A)Amount of calories intake does not matter when an individual is on diet.

Explanation:

Macronutrients:
Macronutrients are the nutrients required by the body in large amounts to provide energy and support growth and development. They include carbohydrates, proteins, and fats.

a) Carbohydrates:
Carbohydrates are one of the macronutrients. They are the main source of energy for the body. Carbohydrates are broken down into glucose, which is used by cells to produce energy. They are found in foods such as grains, fruits, vegetables, and dairy products.

c) Water:
Water is another macronutrient. It is essential for various bodily functions, including digestion, absorption, circulation, and temperature regulation. It does not provide energy but is crucial for maintaining hydration and overall health.

d) Proteins:
Proteins are also macronutrients. They are essential for building and repairing tissues, producing enzymes and hormones, and supporting the immune system. They are made up of amino acids and can be found in foods such as meat, fish, eggs, dairy products, and plant-based sources like legumes and tofu.

b) Minerals:
Minerals, on the other hand, are not macronutrients. Although they are essential for the body, they are required in smaller amounts compared to macronutrients. Minerals play various roles in the body, such as maintaining proper bone health, regulating fluid balance, and supporting nerve function. They are obtained from foods like fruits, vegetables, whole grains, and dairy products.

In Summary:
- Macronutrients are nutrients required in large amounts for energy and growth.
- Carbohydrates, proteins, and fats are macronutrients.
- Carbohydrates provide energy, proteins are essential for building and repairing tissues, and fats are important for energy storage and hormone production.
- Water is also a macronutrient, necessary for various bodily functions.
- Minerals, while essential for the body, are not macronutrients. They are required in smaller amounts compared to macronutrients and play different roles in maintaining overall health.

Calorific value is the amount of heat energy released when a substance is burned completely. It is measured in units of energy per unit of mass, such as joules per gram or calories per gram. The calorific value of water refers to the amount of heat energy released when water is burned.

Explanation:

- The calorific value of water is zero joules/calorie.
- Water is a stable compound that cannot be burned or oxidized in the same way as other substances, such as fuels or food.
- When water is heated, it undergoes a phase change from a liquid to a gas, but this process does not involve combustion or the release of heat energy.
- Water can be used to absorb heat energy or release heat energy through processes such as evaporation or condensation, but these processes do not involve the burning of water.
- The calorific value is used to measure the energy content of substances that can be burned or oxidized, such as fuels or food, but it is not applicable to water.

In summary, the calorific value of water is zero joules/calorie because water cannot be burned or oxidized to release heat energy.

< b="" />Introduction< />
Vitamin A is a crucial nutrient required by our body for various functions. It plays a vital role in maintaining healthy vision, supporting the immune system, promoting growth and development, and ensuring the proper functioning of organs like the heart, lungs, and kidneys. Deficiency of vitamin A can lead to several health issues, and one such condition is night blindness.

< b="" />Night Blindness< />
Night blindness, also known as nyctalopia, is a condition in which a person experiences difficulty in seeing in low light or darkness. It is the result of a deficiency of vitamin A or a related compound called retinol, which is necessary for the production of a pigment called rhodopsin in the retina of the eye.

< b="" />Role of Vitamin A in Vision< />
Vitamin A is essential for the maintenance of normal vision. The retina of the eye contains two types of cells called rods and cones. Rods are responsible for vision in low light conditions, while cones are responsible for color vision and visual acuity in brighter conditions.

In the retina, vitamin A combines with a protein called opsin to form rhodopsin, which is a light-sensitive pigment. When light enters the eye, it is absorbed by rhodopsin, triggering a series of chemical reactions that ultimately result in the transmission of visual signals to the brain. This process allows us to see in dim light and adjust to changes in lighting conditions.

< b="" />Deficiency of Vitamin A and Night Blindness< />
When there is a deficiency of vitamin A, the production of rhodopsin is impaired. As a result, the ability to see in low light conditions is reduced, leading to night blindness. People with night blindness may experience difficulty in navigating in dimly lit areas, driving at night, or distinguishing objects in poor lighting.

< b="" />Other Symptoms of Vitamin A Deficiency< />
Apart from night blindness, deficiency of vitamin A can also cause other health issues. Some common symptoms of vitamin A deficiency include:

1. Dry and rough skin
2. Dry, brittle hair
3. Dry eyes and increased susceptibility to eye infections
4. Increased vulnerability to respiratory infections
5. Delayed growth and development in children

< b="" />Prevention and Treatment< />
To prevent and treat vitamin A deficiency and its associated conditions, it is important to ensure an adequate intake of vitamin A-rich foods in the diet. Good sources of vitamin A include liver, fish, dairy products, eggs, carrots, sweet potatoes, spinach, and broccoli. In cases of severe deficiency, vitamin A supplements may be prescribed under medical supervision.

< b="" />Conclusion< />
Night blindness is a condition caused by a deficiency of vitamin A, which impairs the production of rhodopsin in the retina. Adequate intake of vitamin A through a balanced diet or supplements is crucial for maintaining healthy vision and preventing night blindness and other associated symptoms of vitamin A deficiency.

Understanding Macro Minerals
Macro minerals are essential nutrients that the body requires in larger amounts for various physiological functions. They play critical roles in maintaining health, supporting metabolic processes, and ensuring proper bodily functions.
Definition of Macro Minerals
- Macro minerals are minerals needed in amounts greater than 100 mg per day.
- They include calcium, phosphorus, magnesium, sodium, potassium, and chloride.
Calcium as a Macro Mineral
- Calcium is the most abundant mineral in the human body, primarily found in bones and teeth.
- It is crucial for:
- Bone health and density
- Muscle contraction
- Nerve transmission
- Blood clotting
Comparison with Other Options
- Iodine:
- Required in microgram amounts (less than 100 mg).
- Essential for thyroid hormone production.
- Iron:
- Needed in smaller quantities (around 8-18 mg for adults).
- Vital for oxygen transport in the blood.
- Copper:
- Also a trace mineral, required in milligram amounts.
- Important for iron metabolism and neurodevelopment.
Conclusion
Among the options provided, only calcium meets the criteria of a macro mineral due to its requirement in larger quantities for essential bodily functions. Understanding the role and importance of macro minerals is key for overall health and nutrition.

Potassium

Potassium is the macro mineral that helps in hydro balance in the body. It plays a vital role in maintaining fluid and electrolyte balance in the body. Here's how potassium contributes to hydro balance:

Regulation of fluid balance:
- Potassium works in conjunction with sodium to maintain proper fluid balance in the body. It helps regulate the amount of water in the cells and tissues, ensuring that the body stays properly hydrated.
- Potassium helps to counteract the effects of sodium, which can cause water retention and lead to imbalances in fluid levels.

Electrolyte balance:
- Potassium is an essential electrolyte that conducts electrical impulses in the body. It helps regulate muscle contractions, nerve impulses, and heart function.
- Imbalances in potassium levels can lead to symptoms like muscle weakness, cramps, and irregular heartbeats.

Importance of potassium-rich foods:
- To maintain proper hydro balance, it's important to consume foods rich in potassium, such as bananas, potatoes, avocados, and leafy greens.
- Adequate intake of potassium can help prevent dehydration and maintain overall health and well-being.

In conclusion, potassium is a crucial mineral for maintaining hydro balance in the body by regulating fluid levels and electrolyte balance. It is important to include potassium-rich foods in your diet to support optimal hydration and overall health.

In most organisms, the living material contains 80% of proteins. Proteins are large, complex molecules that are essential for the structure, function, and regulation of cells and tissues in living organisms. They are composed of chains of amino acids, which are linked together by peptide bonds.

Proteins are involved in a wide range of biological processes. They play a crucial role in the growth and development of organisms, as they are necessary for the formation of new cells and tissues. Proteins also act as enzymes, which are catalysts that speed up chemical reactions in the body. Additionally, proteins are involved in the transportation of molecules within cells, the regulation of gene expression, and the defense against pathogens.

Proteins are found in all living organisms, from bacteria to plants to animals. They are particularly abundant in animal tissues, where they make up a significant portion of the body's mass. In fact, approximately 15-20% of a person's body weight is composed of proteins.

Proteins are made up of different combinations of amino acids, which are organic compounds that contain an amino group (-NH2) and a carboxyl group (-COOH). There are 20 different amino acids that can be combined in various ways to form different proteins. The sequence and arrangement of amino acids determine the structure and function of the protein.

Proteins can be obtained from dietary sources, such as meat, fish, eggs, dairy products, and legumes. When we consume protein-rich foods, our body breaks down the proteins into amino acids, which are then used to build and repair tissues, produce enzymes and hormones, and perform other essential functions.

In conclusion, proteins are a vital component of living organisms, comprising 80% of the living material in most organisms. They are involved in various biological processes and play a crucial role in the structure, function, and regulation of cells and tissues.

Explanations:

To maintain a healthy weight, it is important to balance the number of calories consumed with the number of calories burned. If an individual has exceeded their ideal weight, it means that they have been consuming more calories than their body requires. To lose weight and reach their ideal weight, they need to create a calorie deficit by cutting down on their daily calorie intake.

Calculating the Calorie Deficit:
- To calculate the calorie deficit required for weight loss, it is necessary to determine the individual's daily calorie needs based on factors such as age, gender, height, weight, and activity level.
- Once the daily calorie needs are determined, a calorie deficit of around 500-1000 calories per day is generally recommended for safe and sustainable weight loss.
- This calorie deficit can lead to a weight loss of approximately 1-2 pounds per week, as one pound of body weight is roughly equivalent to 3500 calories.

Choosing the Correct Option:
The question asks how many calories should be cut per day if an individual has exceeded their ideal weight. Out of the given options, option 'B' suggests cutting 100 calories per day.

Explanation for Choosing Option 'B':
- Cutting 100 calories per day would create a calorie deficit of 100 calories, assuming the individual was previously consuming their daily calorie needs.
- This calorie deficit of 100 calories per day would lead to a weight loss of approximately 0.2 pounds per week (100 calories deficit x 7 days = 700 calories deficit per week, and 700 calories / 3500 calories per pound = 0.2 pounds).
- While a weight loss of 0.2 pounds per week may seem small, it is important to remember that slow and steady weight loss is generally more sustainable and easier to maintain in the long run.
- Additionally, cutting 100 calories per day is a manageable and realistic goal for most individuals, as it does not require drastic changes to their diet.

Conclusion:
In conclusion, if an individual has exceeded their ideal weight, it is recommended to create a calorie deficit through a combination of reducing calorie intake and increasing physical activity. The correct option 'B' suggests cutting 100 calories per day, which can lead to a gradual and sustainable weight loss over time. However, it is important to consult with a healthcare professional or a registered dietitian to determine the appropriate calorie deficit and create a personalized weight loss plan.

Answer:

The common characteristic of the vitamins given above in the pie-chart is that they are all fat-soluble.

Explanation:

Definition of fat-soluble vitamins:
Fat-soluble vitamins are a group of vitamins that are soluble in fat or lipids. This means that they can be dissolved and stored in the body's fatty tissues. These vitamins are mainly absorbed through the intestines along with dietary fat and are transported through the bloodstream with the help of proteins.

Examples of fat-soluble vitamins:
The vitamins mentioned in the pie-chart are Vitamin A, Vitamin D, Vitamin E, and Vitamin K. These vitamins are all fat-soluble.

Functions of fat-soluble vitamins:
1. Vitamin A: Vitamin A is essential for good vision, healthy skin, and immune function. It also plays a role in growth and development.
2. Vitamin D: Vitamin D is important for the absorption of calcium and phosphorus, which are necessary for strong bones and teeth. It also helps regulate the immune system and may have a role in preventing certain diseases.
3. Vitamin E: Vitamin E is an antioxidant that protects cells from damage caused by free radicals. It also helps with immune function and plays a role in blood clotting.
4. Vitamin K: Vitamin K is necessary for blood clotting and bone health. It also has a role in regulating calcium levels in the body.

Characteristics of fat-soluble vitamins:
1. Storage: Fat-soluble vitamins can be stored in the body's fatty tissues and liver for future use. This means that excessive intake of these vitamins can lead to toxicity, as they are not easily excreted from the body.
2. Dietary requirements: Fat-soluble vitamins are found in foods that contain fats or oils. Therefore, a diet that includes healthy fats is important for the absorption and utilization of these vitamins.
3. Transport: Fat-soluble vitamins require the presence of dietary fat for proper absorption and transport in the body. They are transported through the bloodstream with the help of proteins.

In conclusion, the common characteristic of the vitamins given above is that they are all fat-soluble. This means that they can be dissolved and stored in the body's fatty tissues and are absorbed and transported with the help of dietary fat.