NUTRITION, DIGESTION

&
ENERGY GENERATION
Minerals:
Minerals are also inorganic compounds found in nature, which helps in growth of human body. Minerals are essential for
human body to work properly. Deficiency of minerals leads to several disorders.
Vitamins:
Vitamins are organic compounds, found in natural foods which are required for normal growth and
maintenance of the body. Both humans and animals require vitamins for their growth.

The word vitamins is a combination of Latin words “vita” and “amine” which means life and nitrogen
respectively. Funk discovered and named it in 1884.

Vitamins act as a catalyst in the generation of energy by utilizing carbohydrates and fats properly.
Humans cannot live without vitamins and the human body cannot produce it on its own ( except vitamin
D and Vitamin B3). So it should be taken in required quantities through other sources such as the food
we take, vitamin capsules etc. Vitamins can be found in major foods like meat, leafy vegetables, fruits
etc.
Types of Vitamins:
Based on the solubility, Vitamins have been classified into two different groups:

1.Fat-Soluble Vitamins: liver high concentration-liver toxicity

low
concentration-defi
Fat-soluble vitamins are stored
ciencyin the fat cells and as the name suggests, these vitamins require fat in
order to be absorbed. Vitamin A, D, E and K are fat-soluble vitamins.

2.Water-soluble vitamin:

Water-soluble vitamins are not stored in our body as its excess gets excrete through the urine. Therefore,
these vitamins need to be replenished constantly. Vitamin B and C are water-soluble vitamins. take more vitamin ba
nd vitamin c to
replenish the required
amount
part of diet it is synthesised in body
not synthesised inside body
Fats:

• Saturated fats
• Unaturated fats
• Trans fats
 2. Monounsaturated fats:
Monounsaturated fats protect the heart and support insulin sensitivity, fat storage, weight loss, and healthy
energy levels. Healthy choices include:
• Avocado
• Macadamia nuts
• Olives and olive oil
• Canola oil
• Peanuts peanut butter-a healthy option to support heart and weight loss
 3. Polyunsaturated fats: walnut ,almond
Polyunsaturated fats include Omega 3 and Omega 6 fats. Omega 3’s reduce inflammation, support
healthy hormone levels and cell membranes. Omega 6 fatty acids are important to support healthy
brain and muscle functions. good for brain

Corn, soybean, safflower, cottonseed, grape seed and sunflower oils are all high in omega 6’s and
are not stable. This means any food that’s fried, baked, or microwaved using these oils will oxidize
and create an inflammatory response in the body.
source of pufa-fishes,codliver oil
marine fish-source of unsaturated fatty acids)
whale fish
 4. Trans fats:
This is the worst type of fat.

“It is a byproduct of a process called hydrogenation that is used to turn healthy oils into solids and to
prevent them from becoming rancid. When vegetable oil is heated in the presence of hydrogen and a
heavy-metal catalyst such as palladium, hydrogen atoms are added to the carbon chain. This turns oils into
solids. It also makes healthy vegetable oils more like not-so-healthy saturated fats. On food label
ingredient lists, this manufactured substance is typically listed as ‘partially hydrogenated oil.'”
unsaturated fat-hydrogenation-breaking of bonds

SOURCES:
• Baked goods, such as cakes, cookies and pies.
• Microwave popcorn.
• Frozen pizza.
• Refrigerated dough, such as biscuits and rolls.
• Fried foods, including french fries, doughnuts and fried chicken.
• Nondairy coffee creamer.
Q. Many food items contain "trans, fats". What do you understand by this term?
Which Indian food items contain Trans fats? What are the implications of trans fats
on human health? 150 words
 Trans Fat Free” Logo (2019)

Food Safety and Standards Authority of India (FSSAI) has stated that the food establishments which
use trans-fat free fats/oils and do not have industrial trans-fat more than 0.2 gm per 100 gm of the
food can display ‘Trans Fat Free’ logo in their outlets and on their food products.

Since 2018, FSSAI has been pushing the industry to bring down the trans-fatty acids in Vanaspati,
edible bakery shortenings, margarine in a phased manner.
The trans fat content in fats and oils has already been limited to 5%. The regulator is working on
further reducing the content to 3% by 2021 and 2% by 2022. The regulation, now, being extended to
food products having fats and oils.
The above commitments have been made after the World Health Organization called for the
elimination of industrially-produced trans fat from the food supply by 2023. target by 2023
a prevention for the sedentary
lifestyle disease
 FSSAI:
The Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and
Standards Act, 2006 which consolidates various acts & orders that have hitherto handled food related issues
in various Ministries and Departments.
It was created for laying down science-based standards for articles of food and to regulate their manufacture,
storage, distribution, sale and import to ensure availability of safe and wholesome food for human
consumption. aim when fssai act was passed
Ministry of Health & Family Welfare, Government of India is the Administrative Ministry for the
implementation of FSSAI.

Composition: The Chairperson and Chief Executive Officer of Food Safety and Standards Authority
of India (FSSAI) are appointed by Government of India. The Chairperson is in the rank of Secretary
to Government of India.
 RUCO:
• The Food Safety and Standards Authority of India (FSSAI) had launched RUCO (Repurpose Used
Cooking Oil), an initiative that will enable collection and conversion of used cooking oil to bio-diesel.
• Under this initiative, 64 companies at 101 locations have been identified to enable collection of used
cooking oil. For instance: McDonald’s has already started converting used cooking oil to biodiesel
from 100 outlets in Mumbai and Pune.
• FSSAI wants businesses using more than 100 liters of oil for frying, to maintain a stock register and
ensure that UCO is handed over to only registered collecting agencies.

Significance of the initiative:

• FSSAI believes India has the potential to recover 220 crore liters of used cooking oil for the
production of biodiesel by 2022 through a co-ordinated action. While biodiesel produced from used
cooking oil is currently very small, but a robust ecosystem for conversion and collection is rapidly
growing in India and will soon reach a sizable scale.
PRESERVATIVES ("Preserve to Reserve")
• Preservatives help in maintaining the nutritional viability and extension of duration of food
from getting spoiled through the action of microorganisms, specifically bacteria, moulds and
yeasts.

• Freezing, boiling, smoking, salting, pasteurizing, dehydrating, and pickling are some
traditional natural ways of preserving food. "Natural food preservatives" like salt, sugar
alcohol, vinegar are the preservatives for making pickles, jams and juices. Coffee and soup
powder dehydrated and freeze in dry form for preservation. Citrus acid and ascorbic acid
work on enzymes and disrupt metabolism and help in preservation.

"Chemical preservatives" are most effective for longer shelf-life. Some examples are benzoates
(Sodium Benzoate, Benzoic acid), nitrates (sodium nitrite), sulphites (sulphur dioxide), sorbates
(sodium sorbate, potassium sorbate), vitamin C , BHA (butylatedhydroxyanisole), and bacterial
growth inhibitors like sodium nitrite, sulphur dioxides and benzoic acid. Ethanol is also a
chemical preservative in food and wine.
Soft drinks / Aerated drinks:
• A soft drink contains carbonated water, a sweetener, and a natural or artificial
flavouring.
• The sweetener may be sugar, high-fructose corn syrup, aspartame (neotame,
acesulfame and sucralose are sweeteners being used -sometimes), fruit juice, sugar
substitutes (in the case of diet drinks), or some combination of these. Acids like
phosphoric acid in colas and citric acid in citrus-flavoured drinks are added to soft
drinks for extra bite and feel.
• Carbonated water (carbon dioxide dissolved in water under pressure) is also mildly
acidic (chemically carbonic acid, H2C03).
• Caffeine is added as a stimulant, but it has a bitter taste that is a component in many
soft drinks.
 HEALTH HAZARDS OF CONSUMING ARTIFICIALLY RIPENED FRUITS
• The chemicals used for artificial ripening of fruits can cause cancer. Lack of aroma and being
less juicy compared to the naturally ripened ones can help in spotting artificially ripened
mangoes.

• As calcium carbide is an industrial grade product, it contains arsenic and lead participles.
These toxic impurities affect the neurological system and reduce the oxygen supply to the
brain. Consuming artificially ripened mangoes could result in sleeping disorders and
headaches, memory loss, seizures, mouth ulcers, skin rashes, renal problems and possibly,
even cancer.

• Another type of chemical is used known as ethephone, which is an insecticide. All kinds of
fruits, including guava, apples, pineapple, papaya and banana are artificially ripened.

• The Food Safety and Standards Act, 2006 (Rules 2011) totally bans the practice of ripening of
fruits in India but still the practice has not stopped. An awareness is a must- spread duty to be
put into action by every citizen for our own safety.
 POSHAN ABHIYAAN
• Ministry of Women and Child Development organized the second meeting of National Council on India’s
Nutrition Challenges under POSHAN Abhiyaan.

• POSHAN Abhiyaan (National Nutrition Mission) was launched by the government on March 8, 2018.

• The Abhiyaan targets to reduce stunting, undernutrition, anemia (among young children, women
and adolescent girls) and reduce low birth weight by 2%, 2%, 3% and 2% per annum respectively.

• The target of the mission is to bring down stunting among children in the age group 0-6 years from
38.4% to 25% by 2022.

• POSHAN Abhiyaan aims to ensure service delivery and interventions by use of technology, behavioural
change through convergence and lays-down specific targets to be achieved across different monitoring
parameters.

• Under the Abhiyaan, Swasth Bharat Preraks will be deployed one in each district for coordinating with
district officials and enabling fast and efficient execution of the Abhiyaan across the country. Swasth
Bharat Preraks would function as catalyst for fast tracking the implementation of the Abhiyaan.
• The National Council on India’s Nutrition Challenges Set up under the Poshan Abhiyaan, the Council is
also known as National Council on Nutrition (NCN).

• The NCN is headed by the Vice-Chairman of the NITI Aayog.

• It provides policy directions to address nutritional challenges in the country and review programmes.

• It is a national level coordination and convergence body on nutrition.

• $200 million loan from World Bank will be used for implementing the National Nutrition Mission.
CHALLENGES;
• Malnutrition is a complex and multi-dimensional issue:

• It is primarily caused by several factors, including poverty, inadequate food consumption, inequitable food
distribution, improper maternal, infant and child feeding, and care practices, inequity and gender imbalances, poor
sanitary and environmental conditions, and restricted access to quality health, education and social care services.

• Various ministries and departments related to healthcare often operate in isolation.

• The scheme also suffers from under-utilisation of allocated funds (only 16% of allocated resources for 2018-19),
just like many other government programmes.

• Lack of real-time data monitoring, sustainability and accountability may impact the National Nutrition Mission
(NNM), Thus there is a need to strengthen monitoring and delivery systems.
 DIGESTION IN MAMMALS
Digestive glands and juice Enzyme Substance acted upon End products
Salivary Amylase or
Salivary glands (saliva) Starch Maltose
Ptyalin
1. Pepsin - Proteins
Gastric glands (gastric Peptones and peptides
2. Rennin - Caesinogen of milk
juice) Paracaesein and casein
Liver (Bile juice) Bile Fat Emulsified fat
Small
1. Trypsin Proteins Peptides intestin
Pancreas (Pancreatic 2. Chymotrypsin Proteins and peptides Amino acids e
juice)
3. Amylase Starch Maltose
4. Lipase Fat Fatty acid and glycerol
Intestinal glands 1. Erypsin Polypeptides Amino acids
(Intestinal juice Succus 2. Lipase Fats Fatty acids and Glycerol
entericus) 3. Sucrase Sucrose (Cane sugar) Glucose and fructose
4. Maltase Maltose (Malt sugar) Glucose
5. Lactase Lactose (Milk sugar) Glucose and Galactose
Respiratory in Animals:
In animals respiration takes place with the help of some specific respiratory organs, which differs in different animals
groups.

• Aquatic animals like fish, prawns and muscles have gills as respiratory organs.

• Land Animals like lizard, bird, human have lungs for respiration.
Intake of oxygen and release of
carbon dioxide
• Frogs breath both by skin and lungs. Breathing- first
step
Food
breakdown +
• Insects like grasshopper, housefly or cockroach have air tubes or trachea as their respiration organs. energy release

Function of Respiration:
• Provides O2(Oxygen) for aerobic metabolism.
• Excretion of CO2 and volatile substances like ammonia, water vapour etc.
• Maintenance of temperature by losing large amount of heat in expired air.
• Maintenance of acid-base balance, by adjusting the amount of CO2 elimination.
Breathing:
The mechanism by which organism obtain oxygen from the environment and release carbon-dioxide into the
environment is called breathing.

Breathing occurs involuntarily, but its rate is controlled by the respiratory center of the brain.

Breathing has two events:

- Inhalation

- Exhalation
Depending upon the availability of oxygen for the oxidation of food, respiration is of two major types.
1. Aerobic respiration. 2. Anaerobic respiration.

Aerobic Respiration: It is a type of respiration which occurs in the presence of oxygen. During this process, food (glucose)
is completely broken down into CO2 and H2O by the oxidation process. This results I the production of ATP, which is the
source of energy.

Anaerobic Respiration: It is a type of respiration which occurs in the absence of oxygen. During this process, respiration
may or may not produce carbon dioxide but does not utilize molecular oxygen. Anaerobic respiration also takes place in our
muscles during vigorous muscular activity, where oxygen gets used up faster than what it is available to muscle cells. During
this process ethyl alcohol is formed as end product in some plants and lactic acid in the muscles of animals.
Human Coordination System
Human Brain:
It is the main coordinating Centre of the body. It is
protected by the cranium, a bony box in the skull. Brain is
covered by three membranes called menings. The space
between membranes is filled by cerebrospinal fluid that
protects the brain from mechanical shocks. Brain
controls voluntary and involuntary activities.
Spinal Cord:
It is a long, narrow, almost cylindrical structure
that extends from the brain to the bottom edge
of the first lumbar vertebra. It control reflex
action or reflex arc or spinal reflex.
Examples- blinking of eyes, movement of
diaphragm, hiccup, sneezing, withdrawal of
hand or foot when a needle or hot object is
touched etc.
Voluntary Activities
Voluntary Muscles:
Voluntary muscles are the muscles that are under conscious control and can be controlled
at will or we can choose when to use them. They are also known as skeletal muscles as
they are attached to the bones.
Voluntary muscles are responsible for the movement of body parts and the locomotion.
The strength of voluntary muscles can be increased by exercising regularly.
 Involuntary Activities
Involuntary muscles, which are also known as smooth muscles, are the muscles in the
human body that act without conscious control or cannot be controlled at will. These are
visceral so mostly found in the walls of hollow organs such as the stomach, intestine,
urinary bladder, uterus, etc. These are responsible for the movement of food in the
alimentary canal, contraction of the uterus during labor or childbirth and controlling the
internal diameter of the blood vessels. Cardiac muscles are also involuntary muscles; they
maintain the blood circulation throughout the body by maintaining the heartbeat.
PARTS OF BRAIN:
The brain has three major parts or regions:
• Fore-brain
• Mid-brain and
• Hind-brain
Nerve Impulse Vs Stimulus
A nerve impulse is the sum total of physical and chemical events associated with
the transmission of a signal along an axon. It is generated in the nerve cell and
travels distally along an axon. Stimulus is the external force (e.g. electrical,
chemical, mechanical, thermal) which sets up the impulse.
TRUTH SEEKING
TECHNIQUES
1.Polygraphy: It is commonly called lie detector
because changes occur in body functions while
preparing a reply which is not in consonance to
the facts known to brain. Polygraph is a compact
portable machine which records rate and depth of
breathing, relative blood pressure, heart, pulse
rate and ECG.
2.Narco-analysis: This test involves the intravenous administration of a
drug (such as sodium pentothal, scopolamine and sodium amytal) that
causes the subject to enter into various stages of anesthesia.
Brain mapping: In simple words, it is based
on the finding that the brain generates a
unique brain-wave pattern when a person
encounters a familiar stimulus. In India is
called as Brain Electrical Activation Profile
test, also known as the ‘P300 Waves test’.
During the test, subjects are exposed to
auditory or visual stimuli (pictures, videos and
sounds) that are relevant to the facts being
investigated alongside other irrelevant words
and pictures
 Human Chemical Coordination
ENDOCRINE SYSTEM (Hormonal System)
Hormones -
Nature - Amine, Steroid, Proteinaceous
HORMONES IN ANIMALS
The term hormone was introduced by “Bayliss” and Starling in 1903.
Hormones are chemical substances secreted in trace amounts by specialized tissue called
endocrine glands and are carried by blood to another part of the body for its specific actions.
Characteristics of Hormones:
The characteristics of Hormone are:
• They are specific chemical messengers.
• They are secreted by endocrine glands.
• They are poured directly into the blood and carried by blood circulation.
• They act on specific tissue/organ called target organ.
• Hormones are transported by the blood stream from the endocrine cells which act on
target cells or organs.
GLANDS:
In the vertebrate body, glands may be classified on the basis of presence or absence of ducts.

Exocrine glands or glands with ducts:

These glands have ducts for discharging their secretions, and these secretions are carried to a
particular organ for some metabolic activity e.g., salivary glands.

Endocrine glands or ductless glands or gland without ducts:

These glands have no ducts and their secretions get absorbed into the surrounding blood
circulation to reach the specific organs to initiate a particular metabolic changes. Their
secretions are known as hormones.
The endocrine glands are located in different parts of the body. They are hypothalamus,
pituitary (or hypophysis) pineal, thyroid, parathyroid, pancreas, adrenal, testis and ovary.
Diabetes Mellitus is a condition with under-secretion of insulin, causing the
cells to loose their permeability to glucose preventing them from getting sugar
needed for energy. Sugar remains in the blood and often the body will try and
remove this leading to a high sugar content in the urine, causing polyuria
(passing of large volumes of urine) and polydipsia (excessive thirst).

TYPE-1 GENETIC

TYPE-2 NON-GENETIC
Gonads
The gonads consist of ovaries in the female and testes in the male. These
glands produce hormones important in the development and functioning of
the reproductive organs. they are under the control of the pituitary gland, and
produce the secondary sexual traits.

Male testes serve two main functions:

(i) The production of sperm cells, and
(ii)The secretion of testosterone. Testosterone is the masculizing hormone
inducing male secondary sexual characteristics after puberty.
Female ovaries have three main functions;
(i) Containing immature ova (eggs),

(ii) secretion of progesterone,

(iii) secretion of estrogen, which is present in females from puberty through

to the menopause. estrogen acts on the structure of the reproductive organs,
especially during the menstrual cycle. This induces and maintains female
secondary sexual characteristics.
DOPING:
Doping is the use of banned athletic performance-enhancing drugs by
athletic competitors. The term doping is widely used by organizations that
regulate sporting competitions. The use of drugs to enhance performance is
considered unethical, and therefore prohibited, by most international sports
organizations, including the International Olympic Committee.

The doping history of Russia is big and over

the years, Russia has had 43 Olympic medals
stripped for doping violations. No other
country has more stripped medals than
Russia.