By: Kamya Singh

IX B
Roll no. 21
WHAT IS NUTRITION ?
• Nutrition means supply of the essential organic and inorganic chemical
compounds like proteins, vitamins, salts, etc to the body. All such chemical
compounds are called nutrients.
• It is nourishment or energy that is obtained from food consumed or the
process of consuming the proper amount of nourishment and energy. An
example of nutrition is the nutrients found in fruits and vegetables. An
example of nutrition is eating a healthy diet.
WHAT IS FOOD AND DIET ?
• Food is any substance which we eat or drink and which contains the nutrients.
• The combination of food items which we eat in our meals.
• A balanced diet is one which contains all the principal constituents of food in proper
quantity for a particular person.
• Balanced diet of a person depend upon:-
i. Age of the person.(child, young, old)
ii. Sex of the individual (male/female)
iii. Life style/nature of the work(farmer, sports person,
officers, etc.)
iv. Special need of a person like – (sick person, pregnant lady, nursing mother,etc.)
WHAT ARE MEAL, HUNGER AND APPETITE ?
• Meal is the food taken at one time to satisfy appetite. Any of the regular
occasions in a day when a reasonably large amount of food is eaten.
• Hunger is the uneasy sensation due to lack of food.
• Appetite means the desire to eat .
WHAT IS THE NEED OF NUTRITION?
• All living organisms require food. It is needed for six main purposes:
i. Growth: Building up new protoplasm or cells for growth
ii. Repair : Providing material for the repair of worn-out or injured cells
iii. Energy : Providing energy needed by the body to carry out various life
functions
iv. Maintenance of chemical composition of cells
v. Provisions of raw material for the manufacture of various secretions such as
enzymes, hormones, sweat, milk, etc.
vi. Protection from disease and infection
CLASSES OF NUTRIENTS (FOOD SUBSTANCES)
• There are six classes of food substances :-
1. Carbohydrates
2. Fats
3. Proteins
4. Mineral salts
5. Vitamins
6. Water
CARBOHYDRATES
• Carbohydrates are the compounds of carbon, hydrogen and oxygen, with
hydrogen and oxygen always in the ratio 2:1. they are oxidized in the cells in
the cells release energy. Carbohydrates include sugar, starch, cellulose. The
two main forms of carbohydrates are sugars (such as glucose, and lactose)
and starches, which are found in foods such as starchy vegetables, grains,
rice, breads, and cereals. The body breaks down (or converts)
most carbohydrates into the sugar glucose, which is absorbed into the
bloodstream.
 SUGARS
• Sugars are soluble on cold water and taste sweet.
• Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which a
used in food. The various types of sugar are derived from different sources. Simple
sugars are called monosaccharides and include glucose, fructose, and galactose.
• Simple Sugars or Monosaccharides
Have a general chemical formula C6H12O6. These need no digestion and are
straightaway absorbed into the body. Three type of simple sugars are :-
i. Glucose: popularly known as grape sugar, is the most common and simplest sugar found in organisms
ii. Fructose: is common in plants and is popularly known as fruit sugar.
iii. Galactose: is another simple sugar found in milk
• Disaccharides or double sugars
Have a general chemical formula C12H22O11. these are also three and require
digestion.
i. Sucrose: Sucrose is a double sugar made up of two simple sugars, glucose an fructose.
ii. Maltose: is made up of two glucose molecules.
iii. Lactose: or milk sugars are made up of galactose and glucose.
STARCH
• Starch is an insoluble carbohydrate. It is in this form that plants commonly
store carbohydrates. Potatoes, grains, and bread are chief sources of starch.
Starch has a chemical formula C6H10O5 and is called polysaccharide.
• Two other insoluble polysaccharides are cellulose and glycogen.
• Cellulose is found in cell walls of plants. It is unused in our body but it provides
roughage for the proper functioning of the gut.
• Glycogen is the form in which carbohydrates are stored in animals( mainly
liver and some also in muscle.
 FATS
• Fats are also composed of carbon, hydrogen and oxygen. The oxygen
content in these nutrients is much less. They produce more energy than
carbohydrates do-one mole of fat releases 9.45 Kcal of energy.
• Fats and oils are made up of fatty acids and glycerol.
 Functions of fats
i. Fats produces energy in the body like carbohydrates.
ii. It is an important form of storage form of food.
iii. It serves as a solvent for fat soluble vitamins
iv. Fat under the skin protects the body against a rapid loss of heat
(insulation).
• Fat rich food-:
butter, cream, vegetable oils etc.
PROTEINS
• Proteins are large chemical molecules. They contain carbon, hydrogen and
nitrogen. Nitrogen is the most essential element in proteins. Some proteins
may also contain sulphur and phosphorus.
• Amino acids are the simpler, smaller units of proteins.
• Proteins provide chemical material for the growth and repair of body cells
and tissues. In the time of energy they may also be oxidised to release
energy.
• Protein rich food-:
• Fish, eggs, milk, cheese etc.
• Deficiency of proteins lead to kwashiorkor and marasmus.
KWASHIORKOR
Kwashiorkor is a form of severe protein malnutrition characterized by edema,
and an enlarged liver with fatty infiltrates. Sufficient calorie intake, but with
insufficient protein consumption, distinguishes it from marasmus.
Symptoms
• diarrhea.
• loss of muscle mass.
• failure to grow or gain weight.
• oedema (swelling) of the ankles, feet, and belly.
• damaged immune system, which can lead to more frequent and severe
infections.
 MARASMUS
• Marasmus is a disease caused due to the lack of proteins, carbohydrates
and fats in the food.
Symptoms

•persistent dizziness
•lack of energy
•dry skin
•brittle hair
 MINERAL SALTS
• Mineral salts are needed in diet in small quantities.
• Some essential minerals -:
S no. Element Source Functions Deficiency disease

Macronutrients
1 Calcium Dairy foods, Constituent of bones, enamel, required for Rickets, poor skeletal growth
cabbage, beans muscle contraction, clotting of blood.

2 Sodium Table salt Regulates acid-base equilibrium Muscular cramps, nerve

impulses do not get
transmitted
3 Potassium Banana, potato, Nerve and muscle activity, fluid balance, nerve impulses do not get
citrus fruit secretion of neurotransmitter transmitted
Micronutrients
1 Manganese Vegetables Bone development, nitrogen metabolism Poor bone development
2 Fluorine Water, milk Component of tooth enamel and bone Dental decay
3 Molybdenum Pulses, cereals, Nitrate assimilation Slight retardation of growth
meat
VITAMINS
DEFICIENCY DISEASES
• A deficiency disease is caused by the lack of an element in the diet, usually
a particular vitamin or mineral.
WATER
• Functions
• It is used to produce digestive juices
• It is used in excretion of soluble wastes
• Loss and replacement
• Water is regularly lost from the body through sweat urine and as water
vapour in breath. Therefore it must be constantly replaced. The liquids we
drink and our foods such as fruits and vegetables, which we eat supply
water to the body still we should drink sufficient water everyday.
BALANCED DIET
• a diet consisting of a variety of different types of food and providing
adequate amounts of the nutrients necessary for good health.
 CELLULOSE
• Cellulose is the main substance found in plant cell walls and helps the plant
to remain stiff and strong. Humans cannot digest cellulose, but it is important
in the diet as a source of fibre. Cellulose is used to make clothes and paper.
• Importance of roughage
• One of the main benefits of eating roughage is that it helps to regulate your
digestion. Insoluble fiber provides bulk in your intestines and helps to keep
food moving through your digestive tract. Insoluble fiber absorbs water and
swells into a gel that helps to keep bowel movements soft and easy to pass.
MALNUTRITION
• Malnutrition is the lack of proper nutrition, caused by not having enough to
eat, not eating enough of the right things, or being unable to use the food
that one does eat.
• Malnutrition is a condition that results from eating a diet in which one or
more nutrients are either not enough or are too much such that the diet
causes health problems. It may involve calories, protein, carbohydrates,
vitamins or minerals.
THANK YOU