Example of water soluble vitamin is?

Appeared in: RUHS, Jaipur, M.Sc Nursing Entrance Exam-2016

Explanation

Vitamins are broadly classified based on their solubility into fat-soluble and water-soluble.
The water-soluble vitamins include Vitamin C and the B-complex vitamins (B1, B2, B3, B5, B6, B7, B9, B12).
These vitamins dissolve in water, are absorbed directly into the bloodstream, and are not stored in significant amounts in the body (except for B12).
Excess water-soluble vitamins are typically excreted through urine, making toxicity rare.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Classification of vitamins based on solubility (water-soluble vs. fat-soluble) as background academic context rather than a clinical decision trigger.
Understanding vitamin solubility is crucial for patient education on diet and supplementation.
Because water-soluble vitamins are not stored, they must be consumed regularly to prevent deficiency. Deficiencies can manifest relatively quickly.
Fat-soluble vitamins are stored in the body, which increases the risk of toxicity (hypervitaminosis) if taken in excessive amounts, particularly vitamins A and D.

How to Approach the Question

First, identify the key concept in the question, which is 'water-soluble vitamin'.
Recall the two primary classifications of vitamins: fat-soluble and water-soluble.
Use a mnemonic to remember the fat-soluble vitamins, such as 'ADEK' (Vitamins A, D, E, and K).
Examine the given options: A, D, and E are all part of the 'ADEK' group of fat-soluble vitamins.
By elimination, Vitamin B is the only option that is not fat-soluble, making it the correct water-soluble vitamin.

Concept Tested & Keywords

Concept Tested: Classification of vitamins based on solubility (water-soluble vs. fat-soluble).
Stem keywords: water soluble vitamin
Lead-in keywords: Example

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E6 Biochemistry U Satyanarayana— Part 1 (pp 26-420 of 840) p. 108-110

E6 textbook of Applied Biochemistry and Nutrition & DieteticsHarbans Lal (pp 26-464 of 479) p. 287-289

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