Personality

Personality - the combination of characteristics or qualities
that form an individual's distinctive character.

Personality is about our different ways of being human. How we are all variations
on the same themes. How the human nature we all share manifests in different
syles of  thinking, feeling and acting.

Personality is the particular combination of emotional, attitudinal, and behavioral response patterns of an individual. Personality is usually broken into components called the Big Five, which are: openness to experience, conscientiousness, extroversion, agreeableness, and neuroticism (or emotionality). These components are generally stable over time and appear to be attributable to a person’s genetics rather than the effects of one’s environment.

Personality is a term that has many general meanings. Sometimes the word refers to the ability to get along well socially. For example, we speak of experiences or relationships which are said to give a person "more personally." The term also may refer to the most striking impression that an individual makes on other people. We may say "She has a shy personality."

To a psychologist, personality is an area of study that teals with complex human behaviour, including emotions, actions, and cognitive (thought) processes. Psychologists study the patterns of behaviour that make individuals different from one another.

The nature of personality

Personality types. For hundreds of years, people have tried to group the vast differences among human beings into simple units. Some of the resulting groupings divide people into personality types based on certain characteristics.

The ancient Greek doctor Hippocrates divided individuals into such types as sanguine (cheerful) and melancholic (depressed). He attributed their behavioural differences to a predominance of one of the body fluids. For example, Hippocrates believed that a person was cheerful if blood (sanguis) was the dominant influence his or her behavior.

Some of the more recent theories about personality types have tried to associates body build and temperament. Classification based on body measurements were developed by two psychiatrists, Ernst Kretschmer of Germany and William Sheldon of the United States.

The Swiss psychologist Carl Jung, who studied psy­chological characteristics, classified people as introverts or extroverts (see Extrovert; Introvert).

The simplicity of personality-type theories is appeal­ing, but it also limits their value. An individual's behav­iour is so complex, diverse, and variable that the person cannot be sorted usefully into a simple category.

Personality traits. Related to personality-type theo­ries is the search for broad traits or dispositions to de­scribe enduring differences among people. One of the early workers in this field was the British psychologist William McDougall. Personality traits are regarded as dimensions that range from high to low. For example, anxiety is a trait that varies from the greatest anxiety to the least anxiety. Most people have some degree of anx­iety along the scale between the two extremes. Psychol­ogists have studied such personal attributes as aggres­siveness, dependency, and extroversion-introversion.

Studies of personality traits help reveal the relation­ships between an individual's different personal attrib­utes. For example, a group of children may be tested for intelligence and may also be given questionnaires about their attitudes. In addition, they may be asked to rate their own characteristics, and may be rated by their teachers. The results are then correlated statistically to discover the relationships among all this information.

Ratings and self-reports. Research on personality traits tends to rely heavily on broad ratings of personal­ity. In self-ratings, a person indicates the degree to which he or she thinks he or she possesses certain per­sonality characteristics. Ratings may also be obtained from teachers, or others who know the person or who have watched the person in special situations.

These judgments may be affected by many types of bias. A person may give the responses that he or she thinks are expected and socially desirable, even if they are not true. Moreover, the answers may reflect precon­ceptions and stereotypes (fixed ways of thinking), rather than an accurate description of behaviour. Tests that ask a person to rate such attributes as friendliness or adjust­ment provide broad self-characterizations rather than detailed descriptions of behaviour. Consequently, the findings of such tests may partly reveal the concepts and stereotypes that people apply to themselves and to oth­ers. These findings may not necessarily reflect the peo­ple's actual behaviour outside the test.

Some techniques are designed to reduce the role of personal meanings and concepts. Other approaches de­liberately seek to clarify the individual's concepts about himself or herself. These personal concepts are espe­cially important in theories that stress the role of the self and one's image of oneself. For example, in his theory of self-realization, the American psychologist Carl R. Rog­ers focuses on phenomenology — a person's private experiences and perceptions.

Projective tests. Some investigators have tried to avoid the problems of relying on a person's ratings or reports about himself or herself by creating indirect clinical techniques in the form of projective tests. These methods require the person to respond to a situation in which there are no clear guidelines from test behaviour. The value of this approach for re­vealing aspects of personality is controversial and is still being studied.

Freud's psychoanalytic theory. According to the Austrian physician Sigmund Freud, the personality has three parts: (1) the id, which represents instinctive im­pulses of sex and aggression; (2) the ego, which repre­sents the demands of the real world; and (3) the super­ego, or conscience, which represents standards of be­haviour incorporated into the personality during child­hood.

According to Freud, mental life is characterized by in­ternal conflicts that are largely unconscious. Impulses from the id seek immediate gratification, but they con­flict with the ego and the superego. When unacceptable impulses threaten to emerge, a person experiences anx­iety. To reduce this anxiety, the person may use various personality defences. The person may, for example, dis­place (transfer) his or her emotions to less threatening objects. A child who is afraid to express aggression to­ward his or her father may become angry at his or her pet dog instead.

Freud's ideas have had great influence on the study of personality, but they are highly controversial. Many of his ideas had to be modified severely by psychologists to take greater account of social and environmental vari­ables.

Personality and environment

Trait theories and psychoanalytic theories both as­sume that broad internal personality dispositions deter­mine behaviour in many situations. However, research on the consistency of various personality traits indicates that what people do, think, and feel may depend greatly on the specific conditions in which their behaviour oc­curs.

People may be honest in one situation and dishonest in another. They may be passive in some situations but aggressive in other situations or with different people. Many contemporary approaches to the study of person­ality therefore emphasize the role of specific social ex­periences and environmental events in the development and modification of behaviour. Psychologists are gradu­ally moving away from broad theorizing about the na­ture of personality. Instead, they are studying the condi­tions that determine complex behaviour.

Personality development. Some psychologists have examined the effects of early experiences on later per­sonality development. Other investigators have studied the stability of particular patterns of personality over long periods of time. Their findings suggest that such tendencies as striving to achieve may persist to some degree from childhood into adulthood. However, re­search has also shown that personality continues to change as a result of new experiences and modifications in the environment.

Throughout their development, people learn about themselves and their world by observing other people and events. They also learn by trying new kinds of behaviour directly. The rewards and punishments they receive after trying various patterns of behaviour affect their future behaviour in similar situations. People also learn by observing the results of the behaviour of such social models as their parents. Suppose children repeatedly see adults succeed in antisocial or criminal acts they see such behaviour rewarded, they are more likely to copy it than if it is punished. Children more readily imitate models who are powerful or who reward or take care of them.

As children develop, they copy some of the behaviour of many models, including their friends as well as their parents. They combine aspects of their behaviour into new patterns. Through direct and observational learning and cognitive growth, they also acquire standards and values that help them regulate and evaluate their own behaviour. Gradually, people develop an enormous set of potential behaviours. The particular behaviour patterns they show in specific situations depend on motivational factors. See Motivation.

People's cognitive and social learning experiences vary as a result of the particular social and cultural con­ditions to which they are exposed in the home, at school, and in other environments. Personality traits may predict many important aspects of behaviour. But the setting in which behaviour occurs often provides the best predictions about what people will do. Thus, al­though extensive differences among people are found in most human actions, considerable uniformity and regularity can occur when environmental conditions are very powerful. Strong success experiences in a new sit­uation, for example, may override the effects of past fail­ure experiences and of personality traits in determining future reactions to that new situation. Similarly, pro­longed or intense environmental changes, such as lengthy hospitalization or imprisonment, may lead to major personality changes. A person who has severe difficulties in personal relationships is said to be suffer­ing from a personality disorder. See Mental illness.

Emotional reactions. During the course of develop­ment, we acquire intense emotional reactions to many stimuli. Events that once were neutral may become either pleasurable or painful as the result of condition­ing (see Learning (Flow we learn]).

Some reactions may involve strong anxiety and can have crippling effects. For example, children who have frightening experiences with dogs may become afraid of all dogs. This fear may generalize (spread) even more widely to other animals and to such objects as fur coats, or hair. Such fears are especially hard to unlearn be­cause these people tend to avoid all contact with situa­tions that provoke fear. Consequently, these people pre­vent themselves from having experiences that might eliminate their fear—petting harmless dogs, for example Emotional upsets of this kind may also be acquired by observing the fear reactions of other people.

As a result of social learning, we generalize from our experiences to new but similar or related situations. But we do not generalize indiscriminately. A young boy may learn to express physical aggression in many settings, including school, play, and home. But he also learns not to be aggressive in other situations, such as when visit­ing his grandparents.

Personality change. Research on cognitive and social learning processes is leading to new forms of psychotherapy to help people who have psychological problems. Some of these problems are the result of learning deficits. For example, some people lack fundamental academic and vocational skills, such as reading proficiency. Individuals who have inadequate relations with others need to learn essential interpersonal skills. Some people have these basic skills, but they suffer because of emotional fears and inhibitions.

Psychotherapy aimed at changing personality tends to s insight into the history through which the problems developed. Learning methods try to change the disturbing behaviour itself by carefully planned relearning and conditioning techniques. Still other forms of personality change may be achieved by creating special environments for learning more adaptive personality patterns. Related articles include Abnormal, psychology, Psychology, Alienation, Social psychology, behavior, Social role, Sigmund Freud, Perception and Testing.

Costmetics

Cosmetics are substances applied to a person's body to cleanse, promote attractiveness, or alter the appearance. Cosmetics include underarm deodorants, face powder, lipstick, nail polish, perfume, skin creams, most  shampoos, and some toothpastes.

More than 5,000 ingredients are used in the manufacturing of cosmetics. These ingredients include alcohols, alkalis, detergents, dyes, glycerol, oils, talc, and waxes.

A person who manufactures or sells cosmetics, or who applies them to others, is called a cosmetician. The study of cosmetics and their uses is called cosmetology.

Kinds of cosmetics. Most cosmetics can be classified into four main groups, according to the part of the body for which they are used:

(1) skin,

(2) hair,

(3) nails, and

(4) mouth.

Skin cosmetics include such makeup as blushers, rouge, face powder, foundations, and lipstick. Also in this group are eyeliners, eye shadow, and mascara, as well as bubble baths, cold cream, underarm deodorants, foot powder, hair-removal substances, perfume, shaving cream, moisturizers, and suntan lotion.

Hair cosmetics include hair conditioners, mousses, sprays, styling lotions, straighteners, and permanent waves. Such hair-colouring products as dyes and bleaches are also hair cosmetics, as are shampoos that do not contain antidandruff ingredients.

Nail cosmetics. Nail polish and cuticle softeners are the chief products in this group.

Mouth cosmetics, also called oral cosmetics, include toothpastes and other substances that clean the teeth and gums but do not have cavity-fighting ingredients. Mouthwashes and sprays are also oral cosmetics.

Other cosmetics. Performers in motion pictures, tele­vision, theatre, and circuses wear special cosmetics that must withstand the heat from powerful lights without melting or running. They also must be visible to the au­dience. Many people use special medicinal cosmetics to conceal birthmarks, scars, or other skin blemishes.

Cosmetics regulations. Many governments require that cosmetics be safe and properly labeled. They test products to determine if unsafe ingredients are present, and they inspect cosmetics factories. Some regulations require cosmetics manufacturers to list on each package the names of the ingredients used in the product, in order of descending concentration.

History. Men and women have used cosmetics for thousands of years. The ancient Egyptians applied per­fumes and anointing oils to the body as early as 4000 B.C. They used these cosmetics for decoration, for pro­tection against the hot, dry climate, and for religious reasons. The Egyptians, Greeks, and Romans made cos­metics from plants. They also used powdered minerals to make face and eye makeup and hair dyes.

By the A.D. 1100s, the use of cosmetics had spread to Western Europe. Africans of about the same period painted their bodies for war and for magical ceremo­nies. In North America, the first cosmetics were animal fats used by Indians long before Europeans arrived. The Indians applied these substances as a base for body paint and as protection against insects and the cold.

By the early 1900's, most people used only such basic cosmetics as face powder, rouge, and shampoos. De­mand for a wider variety of cosmetics grew tremen­dously after the 1930s, as did widespread advertising and promotion of these products.

Vitamin

Vitamins function as catalysts in the body. Vitamin A (retinol), What it does: Helps maintain skin, eyes, urinary tract, and lining of the nervous, respiratory, and digestive systems. Needed for healthy bones and teeth. Sources:  Sweet potatoes, milk, liver, fish liver oils, eggs, butter, green and yellow vegetables.

Business Opportunities

Vitamin is a chemical compound that the human body needs in small amounts. Vitamins make up one of the major groups of nutrients (food substances necessary for growth and health). Vitamins regulate chemical reac­tions by which the body converts food into energy and living tissues. There are 13 vitamins. Five of them are produced in the body itself. These vitamins are biotin, niacin, pantothenic acid, vitamin D, and vitamin K. Only biotin, pantothenic acid, and vitamin K, which are made by bacteria in the human intestine, are possibly pro­duced in sufficient quantities to meet the body's needs. Therefore, vitamins must be supplied in a person's daily diet

Each vitamin has such specific uses that one of the compounds cannot replace, or act for, another. But the lack of one vitamin can interfere with the function of an­other. The continued lack of one vitamin in an otherwise complete diet results in a vitamin deficiency disease. Such diseases include beriberi, pellagra, rickets, or scurvy. Investigators first discovered vitamins while searching for the causes of such diseases. In order to be considered a vitamin, a substance must be required in the diet to prevent a deficiency disease.

The best way for a healthy individual to obtain vita­mins is to eat a balanced diet. A daily diet that includes a variety of foods from each of the basic food groups pro­vides an adequate supply of all the vitamins (see Nutri­tion [Basic food groups]).

Some people take daily vitamin supplements, mostly in the form of vitamin tablets. Most supplements contain doses of one or more vitamins. The vitamins in such preparations are equivalent to those in food. But a per­son who eats a balanced diet has no need for daily sup­plements.

A person with a vitamin deficiency disease may be helped by taking one or more preparations that contain large doses of a certain vitamin or of a combination of several vitamins. Such preparations are widely available. But individuals should use them only if they are pre­scribed by a doctor.

Kinds of vitamins

The 13 vitamins are vitamins A; B complex, which is actually a group of 8 vitamins; and C, D, E, and K. Scien­tists divide vitamins into two general groups, fat-soluble vitamins and water-soluble vitamins. The fat-soluble vitamins—vitamins A, D, E, and K—dissolve in fats. The water-soluble vitamins—the B-complex vitamins and vi­tamin C—dissolve in water.

Vitamin A, also called retinol, occurs naturally only in animals. Egg yolk, liver, and milk provide much vita­min A. Some plants contain substances called carotenes, which the body converts into vitamin A. These plants in­clude cabbage, carrots, and lettuce.

Vitamin A is essential for the development of babies before birth and the growth of children. It is especially needed for the growth of bones and teeth. Vitamin A keeps the skin healthy and helps produce mucous se­cretions that build resistance to infection. People who do not get enough vitamin A may develop a condition called xerophthalmia, in which the surface of the eye be­comes dry and likely to develop infection. Vitamin A also forms part of the two pigments that help the eyes to function normally in light that varies in intensity. Night blindness is an early symptom of a deficiency of vita­min A.

Vitamin B complex was first believed to be only one vitamin. Researchers later discovered that it consists of eight vitamins—thiamine, riboflavin, niacin, B₆, panto­thenic acid, biotin, B₂, and folic acid.

Thiamine, or vitamin B,, prevents and cures beriberi, a disease of the nervous system (see Beriberi). The vita­min contains sulphur and nitrogen. Sources of thiamine include green vegetables; meat, especially pork; nuts; soybeans; yeast; and whole-grain and enriched breads and cereals. This vitamin, like vitamin A, is needed for growth. The body also needs it to change carbohydrates into energy.

Riboflavin, or vitamin B₂, is most abundant in such foods as eggs, fish, liver, milk> poultry, yeast and green and leafy vegetables. Direct sunlight destroys riboflavin in milk. This vitamin is needed for growth and for healthy skin and eyes. It promotes the body's use of oxy­gen in converting food into energy, if a person does not get enough riboflavin, cracks may develop in the skin at the corners of the mouth. The person also may have in­flamed lips and a sore tongue, and scaly skin around the nose and ears. The eyes may become extremely sensi­tive to light.

Niacin, or nicotinic acid, helps prevent pellagra (see Pellagra). The best sources of niacin are fish, green veg­etables, lean meat, poultry, and whole-grain and en­riched bread and cereal. Milk and eggs, even though they have little niacin, are good pellagra-preventive foods because they contain tryptophane, an amino acid (see Amino acid). The body converts some tryptophane into niacin.

Niacin is essential for growth, for healthy tissues, and for the conversion of carbohydrates into energy. It also helps produce fats in the body (see Fat). Without niacin, thiamine and riboflavin cannot function properly. Lack of niacin may cause ailments of the skin and of the diges­tive and nervous systems.

Vitamin B_e, pantothenic acid, and biotin. A defi­ciency of these vitamins has never been reported in people who have a healthy diet. Vitamin B₆, orpyridox- ine, helps the body use amino acids, which are the building blocks of proteins. Lack of this vitamin dam­ages the skin and nervous system. Pantothenic acid is converted by the body into coenzyme A, a vital sub­stance that helps the body produce energy from food. Biotin helps the body change fats into fatty acids, which also aid in producing energy.

Vitamin B_u and folic acid. Vitamin B_]2, or cyanoco- balamin, contains cobalt and is essential for the normal functioning of folic acid, also called folacin. Vitamin B₁₂ and folic acid are needed to produce deoxyribonucleic acid (DNA) in the body's cells. DNA carries the "master plans" that govern each cell's activities (see Cell). A defi­ciency of either of these vitamins produces anaemia, a condition in which the blood has insufficient red blood cells (see Anaemia). Doctors may advise a pregnant woman to supplement her diet with folate to prevent anaemia. Doctors inject minute amounts of vitamin B,₂ to treat persons with pernicious anaemia. Lack of vita­min B₁₂ also damages the nervous system.

Eggs, liver, milk, and other animal sources of pro­teins, as well as some microbes, supply vitamin B_l2. Peo­ple who eat only vegetables may lack this vitamin. Al­most all uncooked foods contain folic acid, but cooking destroys varying amounts of it.

Vitamin C, or ascorbic acid. Doctors call vitamin C the antiscorbutic vitamin because it prevents and cures scurvy (see Scurvy). The body stores little vitamin C, and so this vitamin must be supplied daily in the diet. Good sources of it include citrus fruit, raw cabbage, strawber­ries, and tomatoes.

Vitamin C is essential for healthy blood vessels, bones, and teeth. People who lack this vitamin may have sore gums and suffer bleeding under the skin. Vitamin C also helps form collagen, a protein that holds tissues to­gether.

Vitamin D helps prevent rickets, a bone disease (see Rickets). Either a deficiency or an excess of this vitamin can seriously affect the bones. There are several forms of vitamin D. One form, calciferol, or vitamin D₂, is pro­duced in plants. It is produced from a sterol, a type of chemical compound, when a plant is exposed to ultravi­olet light Another form, cholecalciferol, or vitamin D₃, occurs in the tissues of animals, including human be­ings.

Vitamin D has been called the "sunshine vitamin" be­cause it forms in the skin when the body is exposed to sunlight. Liver and fish oils contain much vitamin D₃. These oils may be used to enrich milk and other animal food products.

Vitamin E, or tocopherol, helps prevent polyunsatu­rated fatty acids from oxidizing (combining with oxygen). Vitamin E thus plays an important role in maintaining cell membranes, which contain substantial amounts of polyunsaturated fatty acids. The best sources of vitamin E are lettuce and wheatgerm oil. Meat, milk, eggs, liver, whole-grain cereals, and most vegetables also contain this vitamin. A deficiency of vitamin E occurs rarely and produces few symptoms.

Vitamin K is essential for blood clotting. Green leafy vegetables, such as cabbage, cauliflower, kale, and spin­ach, are rich in Vitamin K. Pork liver is also an excellent source. Intestinal bacteria manufacture vitamin K in the body, and so deficiencies of this vitamin rarely result from a poor diet. Doctors sometimes give women vita­min K before childbirth to prevent bleeding in the new­born baby. Babies do not have enough intestinal bacte­ria to produce adequate amounts of the vitamin until they are about 2 weeks old.

How vitamins work

Vitamins function as catalysts in the body. A catalyst is a substance that increases the speed of a chemical reac­tion without being consumed by the reaction. Vitamins help accelerate certain chemical reactions that occur in the body and are essential for health. Without vitamins, these reactions would occur very slowly or not at all.

Most vitamins play the role of either enzymes or or­ganic compounds called coenzymes (see Enzyme). En­zymes are catalysts that contain protein and regulate certain body processes. An enzyme alters molecules in the body and combines with them to cause a chemical reaction. The enzyme is unchanged by the reaction, and it can repeat the process again and again.

Some vitamins occur in inactive forms that do not in­fluence chemical reactions. The body converts such vita­mins into their active forms. Vitamin D is unique be­cause it functions not only as a vitamin, but also as a "chemical messenger," or hormone (see Hormone).

History

Such nutritional diseases as beriberi, pellagra, rickets, and scurvy have been known for centuries. But the idea that they might result from a dietary deficiency is com­paratively new. One of the first persons to study the ef­fect of diet on human health was James Lind, a Scottish doctor. As early as the 1740's, Lind used lemons and or­anges to cure scurvy in sailors, who rarely ate fresh fruit on long voyages. In 1882, a Japanese doctor named Kanehiro Takaki cured beriberi among naval crews by adding meat and vegetables to their diet of rice.

Christiaan Eijkman, a Dutch scientist, studied beriberi in the Dutch East Indies (now Indonesia). About 1900, he showed that people who ate polished rice (rice with the husks and bran layers removed) developed the disease, whereas those who ate unpolished rice did not. Eijkman concluded that the husks and bran layers of the rice contained an antiberiberi factor that was essential for health.

In 1912, a Polish biochemist, Casimir Funk, tried but failed to extract the pure antiberiberi factor from rice polishings. Funk thought the substance belonged to a group of chemical compounds called amines, and he named it vitamine, meaning amine essential to life. Meanwhile, research on the effect of diet on the growth of rats was published in 1906 by the British biochemist Frederick Hopkins. He demonstrated that certain foods contain substances that are vital for the growth and de-

Christiaan Eijkman, a Dutch scientist, studied beriberi in the Dutch East Indies (now Indonesia). About 1900, he showed that people who ate polished rice (rice with the husks and bran layers removed) developed the disease, whereas those who ate unpolished rice did not. Eijkman concluded that the husks and bran layers of the rice contained an antiberiberi factor that was essential for health.

In 1912, a Polish biochemist, Casimir Funk, tried but failed to extract the pure antiberiberi factor from rice polishings. Funk thought the substance belonged to a group of chemical compounds called amines, and he named it vitamine, meaning amine essential to life. Meanwhile, research on the effect of diet on the growth of rats was published in 1906 by the British biochemist Frederick Hopkins. He demonstrated that certain foods contain substances that are vital for the growth and de velopment of the body. Hopkins called these substances "accessory food factors," to distinguish them from the well-established "basic food factors"—carbohydrates, fats, proteins, minerals, and water. Later, the word vita­min (with the e dropped) came to be used for all such accessory substances. Together, Hopkins and Funk de­veloped the vitamin theory of deficiency disease.

At first, scientists thought there were only two vita­mins, a fat-soluble one and a water-soluble one. By 1922 the American biochemist Elmer McCollum had proved that the fat-soluble vitamin actually consisted of a mix­ture of vitamins. About the same time, Joseph Goldber- ger, an American doctor, showed that the water-soluble vitamin was also a mixture. Since then, vitamins of both types have been identified. Although it is possible that more may be discovered, none of the compounds pro­posed as vitamins since 1948, when vitamin B,₂ was iso­lated, has met the required scientific qualifications.

Related articles in Diet, Coldberger, and Joseph Nutrition.

Vitamins essential for human health

Vitamin A (retinol)

What it does: Helps maintain skin, eyes, urinary tract, and lining of the nervous, respiratory, and digestive systems. Needed for healthy bones and teeth.

Sources:  Sweet potatoes, milk, liver, fish liver oils, eggs, butter, green and yellow vegetables..

Vitamin: Thiamine (B₁)

What it does: Needed for carbohydrate metabolism and release of energy from food. Helps heart and nervous system function properly.

Sources: Yeast, meat, whole-grain and enriched breads and ce­reals, nuts, peas, potatoes, most vegetables.

Vitamin Riboflavin (B₂)

What it does: Helps body cells use oxygen. Promotes tissue repair and healthy skin.

Sources: Milk, cheese, liver, fish, poultry, green vegetables.

Vitamin: Niacin (nicotinic acid)

What it does: Essential for cell metabolism and absorption of carbo­hydrates. Helps maintain healthy skin.

Sources: Liver, yeast, lean meat, whole-grain and enriched breads and cereals.

Vitamin: B₆ (pyridoxine)

What it does: Needed for healthy teeth and gums, blood vessels, nervous system, and red blood cells.

Sources: Yeast, whole-grain cereals, meat, poultry, fish, most vegetables.

Vitamin: Pantothenic acid

What it does: Helps the body convert carbohydrates, fats, and pro­teins into energy.

Sources: Egg yolk, meat, nuts, whole-grain cereals.

Vitamin: B₁₂ (cyanocobalamin)

What it does: Essential for proper development of red blood cells. Helps proper function of nervous system.

Sources: Eggs, meat, milk, dairy products.

Vitamin: Biotin

What it does: Needed for healthy circulatory system and for main­taining healthy skin.

Sources: Egg yolk, nuts, liver, kidney, most fresh vegetables; made by intestinal bacteria.

Vitamin: Folic Acid

What it does: Needed for production of red blood cells.

Sources: Green leafy vegetables, yeast, meat, poultry, fish.

Vitamin C (ascorbic acid)

What it does: Essential for sound bones and teeth. Needed for tissue metabolism and wound healing.

Sources: Citrus fruit, tomatoes, raw cabbage, potatoes, straw­berries

Vitamin D (cholecalciferol)

What it does: Essential for calcium and phosphorus metabolism.

Sources: Fish liver oils, fortified milk, eggs, tuna, salmon, sun­light.

Vitamin E (tocopherol)

What it does: Helps prevent the oxidation of polyunsaturated fatty acids in cell membranes and other body structures.

Sources: Whole-grain cereals, lettuce, vegetable oils.

Vitamin K

What it does: Needed for normal blood clotting. '          

Take note:
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NUTRILITE™ is the world's leading* brand of vitamin, mineral and dietary supplements.

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In 1934,Carl Rehnborg originated the concept of including whole plant concentrates in his formula for the first multivitamin/multimineral product sold in North America. In 1948, NUTRILITE introduced its premier product, called DOUBLE X. The formulation for DOUBLE X is based on Carl Rehnborg's early nutritional research, and still includes alfalfa, parsley, and other plant materials he recognized as being nutritionally beneficial.

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This product may not be available in all markets. For some markets, the formulas, product names and claims may be different than stated above due to regulatory requirements.

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Standardized phytonutrients to ensure consistency of the ingredients you pay for. The phytonutrient levels are even printed on the label.

No added artificial colors, flavors, or preservatives.

NUTRILITE Concentrated Fruits and Vegetables build on the foundation of essential nutrients found in NUTRILITE DOUBLE X™ or TRIPLE X™.

This product may not be available in all markets. For some markets, the formulas, product names and claims may be different than stated above due to regulatory requirements.

In Japan, this product is named Nutri Phyto Plus.

NUTRILITE™ Protein Powder

NUTRILITE Protein Powder provides a natural, lean protein with the added benefits of naturally occurring soy isoflavones. It also provides balanced amounts of the essential and non-essential amino acids.

Protein plays a leading role in your body's growth and maintenance. Because your body does not store excess protein, daily intake is necessary. Unfortunately, many protein sources – such as red meat, cheese, eggs and whole milk – also have high levels of fat and cholesterol.

Product Benefits

NUTRILITE Protein Powder gives you a nutritious alternative to meats and dairy products.

NUTRILITE Protein Powder provides a natural supply of essential amino acids and non-essential amino acids.

It is unflavored, neutral tasting, making it the ideal addition to your favorite foods and drinks.

NUTRILITE Protein Powder is certified Kosher and Halal.

NUTRILITE Protein Powder is the perfect protein alternative for those seeking a lean source of protein in their diets.

This product may not be available in all markets. For some markets, the formulas, product names and claims may be different than stated above due to regulatory requirements

NUTRILITE™ Calcium Product Line

NUTRILITE Calcium products provide the calcium equivalent of 20 ounces of milk, as well as magnesium to help regulate calcium levels.

Taking NUTRILITE Calcium is a way to supplement your diet with an absorbable form of calcium. It also features a proper ratio of magnesium which helps absorption.

Product Benefits

NUTRILITE Calcium provides:

Magnesium to help regulate calcium levels.

No added artificial colors or preservatives.

NUTRILITE Calcium is ideal for teens, men and women seeking effective calcium supplementation.

This product may not be available in all markets. For some markets, the formulas, product names and claims may be different than stated above due to regulatory requirements.

NUTRILITE™ Omega Products

The NUTRILITE™ Omega products offer a complete range of supplements to help support your health.

NUTRILITE Omega 3 Complex provides plant-derived alpha-linolenic acids (ALA) from flaxseed – the world's richest plant source. ALA, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are all Omega-3 fatty acids. ALA converts in the body to EPA and DHA.

NUTRILITE Omega products are a good way to get the benefits of fish oil for those who do not eat fish daily.

This product may not be available in all markets. For some markets, the formulas, product names and claims may be different than stated above due to regulatory requirements.

NUTRILITE™ Glucosamine HCl

NUTRILITE Glucosamine HCl offers support for building and maintenance of collagenbetween joints. It also helps to maintains healthy connective tissues.

Product Benefits

NUTRILITE Glucosamine HCl has a variety of health benefits:

It helps support the building and maintenance of collagen between joints.

The unique formula contains additional herbal ingredients to help support joint mobility and help protect against the breakdown of joint cartilage and tissues.

High impact sports, muscle weakness, and repetitive stress injuries can cause joints to weaken; this NUTRILITE formula helps ease joint movement and flexibility to help you enjoy everyday activities.

NUTRILITE Glucosamine HCl is for people who are experiencing limited flexibility related to their joints. It is intended for active people who are aging, and may already take antioxidants and multivitamins. It can also be used by those who participate in sports.

This product may not be available in all markets. For some markets, the formulas, product names and claims may be different than stated above due to regulatory requirements.

NUTRILITE™ Children's Multivitamin/Multimineral

NUTRILITE Children's Multivitamin/Multimineral provides the recommended daily allowance of key essential vitamins and minerals as well as antioxidants and natural plant nutrients. This good-tasting product is a great way to fill in the dietary gaps in children's diets.

Product Benefits

NUTRILITE Children's Multivitamin/Multimineral can be beneficial because:

It provides 23 essential vitamins and minerals in a formula that tastes good.

It includes generous amounts of calcium and magnesium.

It contains natural flavoring, with no artificial colors, flavors, or preservatives.

NUTRILITE Children's Multivitamin/Multimineral helps keep children ages 2-12 years old healthy.

This product may not be available in all markets. For some markets, the formulas, product names and claims may be different than stated above due to regulatory requirements.

NUTRILITE™ Natural B Complex

NUTRILITE Natural B Complex provides a wide spectrum of B vitamins which target nutritional gaps in the daily diet. Many of the B vitamins found in Natural B Complex are naturally derived from yeast. Natural B Complex offers a quick and convenient way to meet your body's demand for this essential vitamin.

Product Benefits

NUTRILITE Natural B Complex provides a wide variety of benefits:

Helps to meet the nutritional needs brought on by a stressful life.

Contains natural minerals to provide a balanced blend of B vitamins, which assist in the release of energy from fats, carbohydrates, and proteins.

NUTRILITE Natural B Complex is used by people working to protect their bodies and/or their emotional balance, as well as women of child-bearing age. Folic acid, found in Natural B Complex, is critical for the development of unborn children.

This product may not be available in all markets. For some markets, the formulas, product names and claims may be different than stated above due to regulatory requirements.

 

NUTRILITE™ Bio C Plus

NUTRILITE Bio C Plus provides a quick, convenient way to supplement the daily diet with this powerful antioxidant. Bio C Plus offers essential vitamin C from a variety of sources including Acerola cherries, one of the richest natural sources of vitamin C. Acerola cherries are grown on our own Nutrilite farms and blended into a proprietary concentrate used in Bio C Plus. This concentrate provides not only vitamin C but an array of important phytonutrients.

Your body does not make or store vitamin C so it needs to be replenished in your daily diet to combat the effects of cell-damaging free radicals.

Product Benefits 

NUTRILITE Bio C Plus provides a wide variety of benefits:

Bio C Plus contains vitamin C from Acerola cherries, one of the richest known sources of natural vitamin C.

Bio C Plus contains phytonutrients for dietary balance and added nutrition.

NUTRILITE Bio C Plus is for people interested in protecting their immune health as well as protecting their body against the effects of free radicals (stemming from a poor diet, pollution, and many other sources).

This product may not be available in all markets. For some markets, the formulas, product names and claims may be different than stated above due to regulatory requirements.

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