CHAPTER 1:

Food, Food Nutrients and Nutrition

Introduction
All kinds of animals and plants take foods for living. The plants take water, minerals and
manure while the animals take food, milk, eggs, fruits, etc. for their livelihood. These types of
things which are essential for living are called food. That is, the materials which help animals and
plants to grow up and to live is called food. It is not possible to live taking only one kind of food.
However, after taking food, some bio- chemical changes happen in human body. This process is
called nourishment.

Food
The substance which helps to grow properly, protects the body from decay and loss, keeps
body well, provides strength and energy, regulates the body and makes it healthy, active and well
is called food.

Example:
• rice, fish, meat, vegetables, fruits, water etc.

Food regulates the body processes in various ways. It helps to:

a. Protect the body from decay and enhances its growth
b. Produce heat and energy
c. Protect the body from diseases by increasing the immune system
d. Regulate the internal process to keep the body healthy and fit

Ingredients of food
Various kinds of chemical substances exist in foods. These very chemical substance is
called food ingredients. These ingredients do not exist equally in all food. It helps the body
formulation, protects the body from decay and provides power and energy.
There are six types of food ingredients:
1.Protein
2.Carbohydrates
3.Fats
4. Minerals
5. Vitamins
6. Water

Nutrition
Nutrition is a bio-chemical process. Through this process after taking food, it is digested
in human body and afterwards it transforms into various substances. These digested ingredients
are plain in sugar glucose, amino acid, and fat. Through a biochemical process, these elements
help to develop tissues, protect body from decay and provide power and energy. This process is
called nutrition. The scientific study of nutrition is called nutrition science.
There are more than 40 different kinds of nutrients in food and they can generally be
classified into the following 7 major groups the ingredients of food or the food nutrients.

Protein
Is the most important ingredients in forming muscles and tissues of an animal and plants.
It is very important for the body formation, and growth. One of the basic elements of protein is
amino acids that helps to maintain healthy body.

There are 3 classifications of protein

According to its source

•Animal protein - The protein which we get from animals is called animal protein.
• Plant Proteins- The protein which we get form plants is called plant protein.
According to essential amino acids make up
Proteins
 Complete Protein- The protein which we get from animals is the best one and so it is called
the complete protein.
 Partially Complete Protein- These proteins are getting from plant sources.
 Incomplete Protein - There are some types of food with protein but these foods are not
considered the source of protein.

Classification of Protein as per formation and nature

Simple proteins
 Attached Proteins-In this protein, in addition to hydro-amino acid, some non-protein
substances are found.

Derived Protein
 These proteins are a part of the molecules of natural proteins or these are a transformed
stage of simple or attached proteins.

The Functions of Protein

Protein works in various ways in the human body:
(1) Mainly protein helps to build up human body, keep the body formation properly, nourish
and protect the body.
(2) Extra protein is stored in the body and it supplies energy and power when these
(3) are needed.
(4) Protein helps to supply oxygen to every cell of the body and participates in building
hemoglobin.
(5) Protein helps to create enzymes which are essential for digestion.
(6) Protein helps to build antibodies which destroy infectious bacteria. That is, protein
develops the power of resistance to diseases.
(7) Protein helps to produce mother's milk.
Carbohydrates
Carbohydrates are the main sources of energy in the human body. Most of the natural foods
contain carbohydrates. In the plants, carbohydrates are formed using carbon, hydrogen and oxygen
through the process of photosynthesis. Carbohydrates are colorless, order less, crystalline and
sweet.

Carbohydrate is divided into three groups and these are:

Monosaccharide- The carbohydrate which is constituted with only one simple molecule of
carbohydrate.
 Fructose
 Galactose

Di- saccharide- The carbohydrate which is formed with the two same carbohydrate molecules.
 Lactose
 Sucrose
 Maltose

Poly - Saccharide - The carbohydrates which are formed with various mono- saccharide.
 Starch
 Cellulose
 Glycogen

Fats
Fat and oil are very important ingredients of food. It is the most important element which
creates energy. The fat stored in our body as energy. It helps to formulate human cells.

Fat is formed with the chemical admixture of glycerol and fatty acid.
(glycerol + fatty acid = fats)
The fatty acid which has saturated carbon, is called fats. For example, fats of meat and fish. The
fats which have unsaturated fatty acid is called oil. For example, soyabean oil.

The Three types of fats are

 Animal fats
 Animal oils
 Plant oils

Animal fats
It includes foods like ghee, butter, fat, the yolk of an egg, meat with fat, cheese etc.

Animal oil
It is found in animals’ oil and in the livers of fish.

Plant oils
It is found in oil seeds like mustard, soyabean, sesame seeds, coconut. It is also found in
different types of nuts.

Functions of Fat and oils

(1) Fat and oil create more energy than carbohydrates
(2) They prevent the loss of energy
(3) They help to keep the skin shiny and protect the skin form skin diseases
(4) Some vitamins help in absorption.

Minerals
They regulate the body process in many ways. Some minerals are required in small
amounts they are called trace elements. Their requirement must be met daily.
Minerals may be classified into two groups:
(a) Macro minerals: These are required in large amounts. Calcium, phosphorus, sodium,
potassium, chlorine, magnesium and sulphur.
(b) Trace minerals: These are required in small quantitie. Iron bromine, zinc manganese,
copper, cobalt.

Calcium and Phosphorus

Calcium and phosphorus are found in foods that are rich in protein. It is needed to form the
body structure of the growing child as well as for keeping a sound health of the grown-up person.

Sources:
Milk, meat, liver, fish, small fish, cheese, pulses, curds, eggs, nuts, cauliflower, dark green
leaves, cereals, dates, fruits.

Iron
Iron is an essential component of hemoglobin, an erythrocyte (red blood cell) protein that
transfers oxygen from the lungs to the tissues.

Sources:
Egg yolk, fish, meat, liver, dark green leaves, molasses, rice, wheat, legumes, dried fruits.

Iodine
The body needs iodine to make thyroid hormones. These hormones control the body's
metabolism and many other important functions.

Sources
Seafish, milk and meat of Vegetables and fruits which animals of coastal areas. grow in
sea coast area.
Sodium and Potassium
Sodium and potassium are also found in bones and teeth. The cells of the body contain
potassium and body fluids contain sodium.

Sources
Salted fish, cheese, canned meat, butter, eggs, milk, fish, meat, legumes, wheat, molasses,
puffed rice, nuts, vegetables and fruits, spinach, beets, potatoes, tomatoes, carrots, bananas,
oranges, grapes, and coffee.

Vitamins
Vitamin is vital to life. A very small quantity of vitamin is needed for maintaining good
health. However, if vitamins are not present in sufficient quantities in the diet, vitamin deficiency
diseases occur. Plants synthesize various vitamins in their body. Green leaves of plants are the
main sources of vitamins. It is also found in trunks, flowers, fruits and roots of trees.

General functions of vitamin

Vitamins play very important role in animal body. Vitamins are associated with various functions
of the body. The functions vary widely but may be generalized as follows-
1. They are essential for growth.
2. They help to maintain good health and vigor during growing stage.
3. They help in keeping normal digestion.
4. They help in utilization of minerals in the body.
5. They help in metabolism of every produced nutrient
6. They are essential for strengthening the nervous system.
7. They protect the body against infections.
8. They are essential for normal and healthy productive system.
Vitamins may be classified broadly into two groups.
a. Fat soluble, vitamins that are soluble in fats and fat solvents but insoluble in water.

Fat soluble vitamins are:

1. Vitamin -A-Vitamin-A is insoluble in water but soluble in fat. Ordinary cooking does not
destroy Vitamin A but over cooking does, because it is easily destroyed by air and light during
cooking.

Sources
Vitamin A is found in both animal and plant sources. Animal sources such as-milk, eggs, butter
etc. contain Vitamin A, but plant sources contain pro-vitamin A which is

2. Vitamin-D -Fat soluble vitamin D is sometimes called the anti-rachitic vitamin. The term
rachitic denotes the condition of a person affected with vitamin D deficiency disease called
rickets. It is also called the disease of poor children.

Sources:
Liver oil of sea fish such as, Cod, Halibut, Shark etc., animal fat, liver, milk butter, ghee, egg
yolk are good sources of this vitamin.

3. Vitamin-E - is a fat-soluble vitamin. The biochemical name of vitamin-E is Tocopherol

Sources
Cod liver oil, ground nut, wheat, oat, sunflower seed oil, soyabean oil, palm oil, germinated
gram, wheat germ, eggs etc. are sources of vitamin E.

5. Vitamin-K -Vitamin K. is another important vitamin which is soluble in fat. It is also known as
anti-bleeding or coagulation substance.
Sources
Green leaves cauliflower, cabbage, lettuce, spinach, egg yolk, beef liver etc. are good
sources of vitamin K.

b. Water soluble vitamins i.e., vitamins that are soluble in water but insoluble in fats and fat
solvents.
Water soluble vitamins are:
1. Thiamine (Vitamin-B1)
2. Riboflavin (Vitamin-B2)
3. Niacin and Niacin amide
4. Pyridoxine (Vitamin-B6)
5. Pantothenic acid
6. Folic acid
7. Vitamin-B12
8. Ascorbic acid or civitamic acid.

Water
Water is a vital element for all animals. About 70 percent of the total body weight consists
of water. Almost every part of body like blood, tissues, nerves, teeth, bones contain large amounts
of water.

Sources
Almost all foods contain some water. Liquid diet or different types of drinks such as milk,
lassi, sherbet, tea, coffee, fruit juice, soup, sugar cane juice, coconut water, etc. contain large
amount of water. Other soft or solid diets also contain water.

Functions
1. It helps to regulate and integrate different types of functions of the body.
2. It works as an essential medium for excreting waste products through urine, faeces and
sweat.
 3. Water takes part in all metabolic processes and is essential for digestion. It prevents
constipation.
4. It maintains the normal concentration of blood and works as a transport medium for
transporting the essential elements. It also helps in the regulation of body temperature
and keeps the body healthy.

Requirements
The amount of water lost through urine, sweat and faeces should be replaced to maintain a
water balance. The total water requirement of an adult under ordinary condition is about 2 litres.

Deficiency
Deficiency of water increases concentration of blood. As a result, muscle weakness and
nerve weakness, problems in digestion of food occur. Water deficiency leads to thirst and low
blood pressure and increase body temperature.