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0522-4006074
SUBJECT – HOME SCIENCE
SUBJECT CODE – 12
UNIT – II

9935 058 417

0522-4006074
 CONTENT
SL.NO. CHAPTERS

1. Food Groups
2. Nutrients
3. Public Health Nutrition
4. Nutrition through Life Span
5. Community Nutrition, Sports Nutrition, Nutrition in
Emergency and Disasters
6. Nutritional Assessment
7. Nutritional Intervention
8. Clinical & Therapeutic nutrition
9. Diet counseling and management
10. Research Methods

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 CHAPTER-1
FOOD GROUPS

Food is important for human existence and nourishes the body. It provides
nourishment for body's growth, maintenance, repair and reproduction. It gives energy
required for all human activities and repair and maintain tissue integrity.

Functions of Food
1. Body needs energy to work and regulate all functions. Food provide energy through
carbohydrates and fats.
1 gm of carbohydrate gives 4 K Cal.
1 gm of fat gives 9 K Cal.
Though proteins also gives same calories as carbohydrate but it is saved for growth
and repair function.

2. Body regularly needs material for tissue building, growth and repair. This can be
maintained by the proteins supplied by the food. Mineral like iron, calcium and
phosphorus are required for formation of blood and skeleton tissue.

3. Food protects our body from different infections. Vitamins play an important role in
regulating body processes like growth, eye sight, health of skin, formation of teeth and
good digestion. Minerals also helps in many biological reaction like muscle contraction,
nerve transmission, bone formation, digestion and utilization of nutrients.

4. Water and roughage in the food also helps in regulating normal functioning of the body
like digestion, exertion, body temp maintenance and electrolyte balance.

5. Foods satisfy one's emotional needs and give security. Infant feel secure while breast
feeding. It also acts as stress reliever by eating certain foods.

6. Food also helps to express our hospitality and friendship and developing social relation
by arranging parties or inviting guests.

FUNCTION OF FOOD AND SOURCES OF NUTRIENTS

Function Major Foods Other Nutrients
Carbohydrate & fat: Cereals, milletsProvide fibre, calcium. Iron and B-
complex Vit
Root and tubers Carotenoids, fibre
Energy Yielding
Vegetable oil, ghee, butter Fat soluble vitamin, essential fatty acid
Nuts & oilseeds Protein, vitamin /minerals
Sugar and jaggery Iron (Jaggery alone)
Proteins: Pulses, nuts and oil-seed Energy, B-vitamins, invisible fat fibre
Body Building Milk & milk products Calcium, Vitamin A, riboflavin
Meat, fish, poultry, egg Fat & vitamin complex, iron & iodine
Vitamins and minerals green leafy Antioxidants, fibre and other
Protective and
veg carotenoids
Regulatory
Other Veg / fruits Fibre, sugar, antioxidants

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 FOOD GROUPS
S.No. Food Groups Main Nutrients
Cereals and Products : Rice, wheat, bajra, Energy, proteins, invisible fat, thiamine,
maize, ragi, jowar, barley, rice flakes, wheat riboflavin, folic acid, iron and fibre.
1.
flour and malted cereals

Pulses and Legume: Bengal gram, black Energy, protein, invisibletat thiamine,
gram, green gram, red gram (whole as well riboflavin, folic, calcium, iron, fibre
2. as dhals) an pea, pear, rajmah, soyabeans,
beans, horse gram and sprouted pulses.

Milk and Meat Products:

Milk: Milk and skimmed milk, cheese Protein, fat, riboflavin, calcium
3.
Meat: Chicken, liver, fish, egg, mutton Protein, fat, vitamin A,
Cyanocobalamin
Fruits and vegetables Carotenoids, Riboflavin, folic acid,
Fruits: Guava, tomato, mango ripe, papaya, calcium, iron
orange, sweet lime, watermelon, grapes,
amla.
Vegetables (Green leafy): Amaranth,
4.
spinach, drumstick leaves, fenugreek,
mustard leaves, curry leaves
Other Vegetables: Carrot, onion, brinjal, Carotenoids, folic acid, calcium, fibre
ladyfinger, capsicum, drumstick,
cauliflower
Fat and Sugars
Fats: Butter, Ghee, Hydrogenated fat Energy, fat, essential fatty acids and fat
5.
Gingelly oil, Groundnut oil soluble vitamins
Sugars: Sugar, jaggery Energy, iron in jaggery

1. Cereals- They contain 6-12% of proteins and also are good source of vitamin (thiamine,
niacin, pantothenic acid and vitamin B6 and minerals like phosphorus and iron. All
cereals except ragi are poor source of calcium. They are also deficient in vitamin A, D B12
and C.
2. Pulses- They contain 19-24% of proteins and are good sources of B vitamins and
minerals, but are deficient in vitamin A, D, B12 and C. Sprouts and tender pulses eg. green
Bengal gram, green peas, contains fair amount of vitamin C.
3. Nuts and Oilseeds- They contain 18-40% of protein Soyabean contains 40% of proteins
and are rich source of B-vitamins, Vitamin E, phosphorus and iron. Sesame seeds are rich
in calcium.
4. Vegetables-
Green leafy veg: They are good source of carotene, calcium, riboflavin, folic acid and
vitamin C.
Roots and Tubers- They are good sources of carbohydrates and poor source of proteins,
except potato. Coloured tubers like carrot, beetroot is contain carotene.
Other Vegetables- They are good source of Vitamin C. Yellow pumpkin is a good
source of carotene.

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5. Fruits- Fruits are rich in Vitamin C. Mango, papaya and oranges are fair sources of
carotene also. Amla and guava are very rich in Vitamin C.
6. Milk and milk products- Milk is considered to be a complete food except for
deficiencies of iron and vitamin C & D. Milk proteins has a high biological value.
Full fat milk powder is 8 times richer than cow's milk and contains 26% of protein
and 26% fat.
Skimmed milk powder is devoid of fat and vitamin A. It contains 35% protein.
7. Eggs- Hen's egg consist of 13% of protein and that too of very high biological value with
13% fat. It is a good sources of vitamin A and some B-vitamins. Egg white contains about
12% of protein and B vitamins with no fat and vitamin A. Egg yolk contain 15% of
proteins and 3% fat and also rich source of vitamin A, iron, B vitamin & Vitamin D.
8. Meat- It consist 18-22% of protein of high biological value and fair amount of B-vitamin.
Fish- It also contain 18-22% of high biological value protein with vitamin B complex.
Fatty fish also rich in Vitamin A and B. Small fishes eater with bones are good source of
calcium.
Liver is richest natural source of vitamin B12.
9. Fats and Oils- Butter, Ghee are good source of vitamin A, vegetables oils do not contain
Vitamin A but are good source of vitamin E.
10. Sugar- Sugar, jaggery, glucose, honey, syrups serves mainly as a source of energy.
Honey and jaggery though have few amounts of mineral.
11. Condiments and spices- They are used mainly to enhance and make the food palatable.

FOOD PYRAMID

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 APPENDIX C : NUTRIENT CHART – FUNCTION, DEFICIENCY AND TOXICITY SYMPTOMS, AND MAJOR
FOOD SOURCES
Nutrient Function
Protein Anabolism of tissue proteins;
helps maintain fluid balance;
energy source; formation of
immunoglobulins; maintenance
of acid-base balance; important
part of enzymes and hormones
Carbohydrate Major energy source; protein
sparing; necessary for normal
fat metabolism; glucose is the
sole source of energy for the
brain; many sources also pro-
vide dietary fiber
Fat Concentrated energy source;
protein sparing; insulation for
temperature maintenance;
supplies essential fatty acids;
carries fat-soluble vitamins A,
D, E, K
Vitamin D Necessary for the formation of
normal bone; promotes the
absorption of calcium and phos-
phorus in the intestines
Deficiency Symptoms
Kwashiorkor-edema; reddish Azotemia; acidosis;
pigmentation of hair and
skin; fatty liver; retardation
of growth in children;
diarrhea; dermatosis;
decreased T-cell lymphocytes
with increased secondary
infections;
Ketosis
Eczema; low growth rate in
infants; lowered resistance
in infection; hair loss
Rickets (symptoms: costo-
chondral beading,
epiphyseal enlargement,
cranial bossing, bowed legs,
persistently open anterior
fontanelle)
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Toxicity Symptoms Major Food Sources
Breast milk, infant formula,
hyperammonemia meat, fish, poultry, egg yolk,
cheese, yogurt, legumes
Breast milk; infant formula;
whole-grain breads, cereals, and
other fortified or enriched grain
products; potatoes; corn;
legumes; fruits; vegetables
Breast milk, infant formula,
protein-rich foods (meats, dairy
products, egg yolk, nuts), butter,
margarine, cream, salad oils and
dressings, cooking and meat fats
Abnormally high blood Infant formula, egg yolk, liver,
calcium (hypercalcemia), fatty fish, sunlight (activation of
retarded growth, 7-dehydrocholesterol in the
vomiting, nephrocalci- skin)
nosis
Vitamin A Preserves integrity of epithelial
cells; formation of rhodopsin for
vision in dim light; necessary
for wound healing, growth, and
normal immune function
Vitamin E May function as an antioxidant
in the tissues; may also have a
role as a coenzyme; neuromus-
cular function
Vitamin K Catalyzes prothrombin
synthesis; required in the
synthesis of other blood clotting
factors; synthesis by intestinal
bacteria
Ascorbic Acid Essential in the synthesis of
(Vitamin C) collagen (thus, strengthens
tissues and improves wound
healing and resistance to
infection);iron absorption and
transport; water-soluble
antioxidant; functions in
folacin metabolism
Vitamin B12 Essential for biosynthesis of
(Cobalamin, nucleic acids and
Cyanocobalamin) nucleoproteins; red blood cell
Night blindness, dry eyes, Fatigue; night sweats;
poor bone growth, impaired vertigo; headache; dry
resistance to infection, and fissured skin; lips;
papillary hyperkeratosis of hyperpigmentation;
the skin retarded growth; bone
pain; abdominal pain;
vomiting; jaundice;
hypercalcemia
Hemolytic anemia in the May interfere with
premature and newborn; vitamin K activity
hyporeflexia, and leadingto prolonged
spinocerebellar and retinal clotting and bleeding
degeneration time; in anemia,
suppresses the normal
hematologic response to
iron
Prolonged bleedingand Possible hemolytic
prothrombin time; anemia; hyper-
hemorrhagic manifestations bilirubinemia (jaundice)
(especially in newborns)
Scurvy, pinpoint peripheral Nausea, abdominal
hemorrhages, bleeding gums, cramps, diarrhea, possible (especially citrus fruits, papaya,
osmotic diarrhea formation of kidney stones cantaloupe, strawberries),
Pernicious anemia;
neurologic deterioration
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Breast milk, infant formula,
liver, egg yolk, dark green and
deep yellow vegetables and
fruits
Breast milk; infant formula;
vegetable oils; liver; eggyolk;
butter; green leafy vegetables;
whole-grain breads, cereals, and
other fortified or enriched grain
products; wheat germ
Infant formula, vegetable oils,
green leafy vegetables, pork,
liver
Breast milk, infant formula, fruits
vegetables (potatoes, cabbage)
Infant formula, breast milk,
meat, fish, poultry, cheese, egg
yolk, liver
 maturation; involved with folate
metabolism; central nervous
system metabolism
Folacin (Folate) Essential in the biosynthesis
of nucleic acids; necessary for
the normal maturation of red
blood cells
Pyridoxine (Vitamin Aids in the synthesis and break-
B6) down of amino acids and
unsaturated fatty acids from
essential fatty acids; essential
for conversion of tryptophan to
niacin; essential for normal
growth
Thiamin (Vitamin Bl) Combines with phosphorus to
form thiamin pyrophosphate
(TPP) necessary for metabolism
of protein, carbohydrate, and fat;
essential for growth, normal
appetite, digestion, and healthy
nerves
Riboflavin (Vitamin Essential for growth; plays
B2) enzymatic role in tissue respira-
tion and acts as a transporter of
hydrogen ions; synthesis of
FMN and FAD
Niacin Part of the enzyme system for Pellegra: dermatitis,
oxidation, energy release; nec- diarrhea, dementia
essary for synthesis of glycogen
Poor growth; megaloblastic
anemia (concurrent
deficiency of vitamin B12
should be suspected);
impaired cellular immunity
Microcytic anemia;
convulsions;
irritability
Beriberi, neuritis,
edema, cardiac failure
Photophobia, cheilosis, glossi-
tis, corneal vascularization,
poor growth
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Masking of B12 Breast milk; infant formula; liver;
deficiency symptoms in green leafy vegetables; legumes;
those with pernicious ane- whole-grain breads, cereals, and
mia not receiving fortified or enriched grain
cyanocobalamin products; legumes; oranges;
cantaloupe; lean beef
Sensory neuropathy with Breast milk; infant formula; liver;
progressive ataxia; meat; whole-grain breads, cereals,
photosensitivity or other grain products; legumes;
potatoes
Breast milk; infant formula; lean
pork; wheat germ; whole-grain and
enriched breads, cereals, and other
grain products; legumes; potatoes
Breast milk; infant formula,
meat; dairy products; egg yolk;
legumes; green vegetables;
whole-grain breads, cereals, and
fortified or enriched grain
products
Transient due to the Breast milk; infant formula; meat;
vasodilating effects of poultry; fish; whole-grain breads,
niacin (does not occur cereals, and fortified or enriched
 and the synthesis and break-
down of fatty acids
Calcium Builds and maintains bones and Rickets - abnormal
teeth; essential in clotting of development of bones.
blood; influences transmission
of ions across cell membranes;
required in nerve transmission
Iron Essential for the formation of
hemoglobin and oxygen trans-
port; increases resistance to
infection; functions as part of
enzymes involved in tissue
respiration.
Zinc Component of many enzyme
systems and insulin
Fluoride Helps protect teeth against tooth Increased dental caries
decay; may minimize bone loss
Chloride Helps regulate acid-base equi-
librium and osmotic pressure
with niacinamide)-flush- grain products; egg yolk
ing tingling, dizziness,
nausea; liver
abnormalities; hyperu-
ricemia; decreased
LDLand increased HDL
cholesterol
Excessive calcification of Breast milk, infant formula,
bone; calcification of soft yogurt, cheese, fortified or
tissue; hypercalcemia; enriched grain products, some
vomiting; lethargy green leafy vegetables (such as col
lards, kale mustard greens, and
turnip greens), tofu (if made with
calcium sulfate), sardines, salmon
Hypochromic microcytic Hemochromatosis; Breast milk; infant formula; meat;
anemia; malabsorption; hemosiderosis. liver; legumes; whole-grain
irritability; anorexia; pallor, breads, cereals, or fortified or
lethargy enriched grain products; and dark
green vegetables
Decreased wound healing, Acute gastrointestinal Breast milk; infant formula; meat;
hypogonadism, mild upset; vomiting; liver; egg yolk; oysters and other
anemia, decreased taste sweating; dizziness; seafood; whole-grain breads,
acuity, hair loss, diarrhea, copper deficiency cereals, and other fortified or
growth failure, skin enriched grain products; legumes
changes
Mottled, discolored teeth; Fluoridated water
possible increase in bone
density; calcified muscle
insertions and exotosis
Usually accompanied by Breast milk, infant formula,
sodium depletion; see Sodium sodium chloride (table salt)
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 of body fluids; component of
gastric juices
Chromium Required for normal glucose
metabolism; insulin cofactor
Copper Facilitates the function of many Pallor, retarded growth,
enzymes and iron; may be an
integral part of RNA, DNA
molecules
Iodine Helps regulate thyroid hor-
mones; important in regulation
of cellular oxidation and
growth
Magnesium Required for many coenzyme
oxidation-phosphorylation reac-
tions, nerve impulse transmis-
sions, and for muscle contrac-
tion
Manganese Essential part of several enzyme
systems involved in protein and
energy metabolism
Molybedenum Part of the enzymes xanthine
oxidase and aldehyde oxidase,
possibly helps reduce incidence
of dental caries
Phosphorus Builds and maintains bones and Phosphate depletion unusual - Hypocalcemia (when
teeth; component of nucleic ac- effects renal, neuromuscular, parathyroid gland not
Glucose intolerance;
impaired growth; peripheral
neuropathy; negative
nitrogen balance; decreased
respiratory quotient
edema, anorexia
Endemic goiter; depressed
thyroid function; cretinism
Muscle tremors;
convulsions; irritability;
tetany; hyper-or hypoflexia
Impaired growth; skeletal
abnormalities; neonatal ataxia exposure from
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Wilson's disease - copper
deposits in the cornea;
cirrhosis of liver;
deterioration of neurologi-
cal processes
Possible thyroid
enlargement
Diarrhea;
transient
hypocalcemia
In extremely high
contamination: severe
psychiatric and neurologic
disorders
Goutlike syndrome
Meat; whole-grain breads, cereals,
and other fortified or enriched
grain products; brewer's yeast;
corn oil
Liver; kidney; poultry; shellfish;
legumes; whole-grain breads,
cereals, and other grain products
Breast milk, infant formula,
seafood, iodized salt
Breast milk; infant formula;
whole-grain breads, cereals, and
other grain products; tofu;
legumes; green vegetables
Whole-grain breads, cereals, and
other grain products; legumes;
fruits; vegetables (leafy)
Organ meats; breads, cereals, and
other grain products; dark green
leafy vegetables; legumes
Breast milk; infant formula;
cheese; egg yolk; meat; poultry;
 ids, phospholipids; as coenzyme
functions in energy metabolism;
buffers intracellular fluid
Potassium Helps regulate acid-base equi-
librium and osmotic pressure of
body fluids; influences muscle
activity, especially cardiac
muscle
Selenium May be essential to tissue
respiration; associated with fat
metabolism and vitamin E; acts
as an antioxidant
Sodium Helps regulate acid-base equi-
librium and osmotic pressure
of body fluids; plays a role in
normal muscle irritability and
contractility; influences cell
permeability
Pantothenic Acid Functions in the synthesis and
breakdown of many vital body
compounds; essential in the
intermediary metabolism of
carbohydrate, fat, and protein
Biotin Essential component of en-
zymes; important in reactions
involving the lengthening of car-
bon chains; coenzyme carrier of
carbon dioxide; plays an impor-
tant role in the metabolism of
fatty acids and amino acids
skeletal systems as well as
blood chemistries
Muscle weakness; decreased
intestinal tone and distension;
cardiac arrhythmias;
respiratory failure
Myalgia; muscle tenderness;
cardiac myopathy; increased
fragility of red blood cells;
degeneration of pancreas
Nausea; cramps; vomiting;
dizziness; apathy;
exhaustion; possible
respiratoryfailure
Fatigue; sleep disturbances;
nausea; muscle cramps;
impaired coordination; loss
of antibody production
Seborrheic dermatitis;
glossitis; nausea; insomnia;
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fully functioning) fish; whole-grain breads, cereals,
and other grain products; legumes
Breast milk; infant formula;
fruits especially orange juice,
bananas, and dried fruits;
yogurt; potatoes; meat; fish;
poultry; soy products; vegeta
bles
Whole-grain breads, cereals,
and other fortified or enriched
grain products; onions; meats;
seafood; dependent on soil
content- vegetables
Sodium chloride (table salt),
abundant in most foods except
fruit
Diarrhea; water Breast milk; infant formula;
retention meat; fish; poultry; liver; egg
yolk; yeast; whole-grain
breads, cereals, and other grain
products; legumes; vegetables
Breast milk, infant formula,
liver, meat, egg yolk, yeast,
bananas, most vegetables,
strawberries, grapefruit,
watermelon,