A Seminar on

“Food and its types ”

By
Quadri Sayyada Sania Imadullah
B.Pharm Final Year( 8th Sem)
Under the guidance of
Dr.Aamer Quazi
Principle and professor ( M. Pharm)
k.T Patil College Of Pharmacy’ Osmanabad
 Food
Definition :
Food is defined as “ Any nutrious substance that animal eat or drink or that plant
absorb in order to maintain life and growth .”
OR
“Food is a material containing or consisting of carbohydrates, fats
and proteins used in the body of an animal to sustain growth,
repair and vital processes and to furnish energy. ”
OR
“Food is a substance consumed to provide nutritional
support and energy to
organism ”
Introduction

 Food can be raw or processed or formulated .

 Food can be Consumed orally .
 Food Mainly composed of water, lipid ,proteins and carbohydrate.
• Generally food can be divided as following ;
1. vegetable
2. Fruit
3. Meat and poultry.
4. Fish and sea food
5. Diary food etc .

• Importance of food :
1. Food is a source of energy .
2. Due to food all body functions can regulate .
3. It protect us from infections and disease .
4. It help with complete body growth .
5. It help to repair and replace damaged parts of the body .

• Types Of Foods :
1. Energy or caloric- yielding foods .
2. Body – building Foods .
3. Protective Food .
• Types Of Food :

1. Energy or caloric- yielding foods

These foods consist of carbohydrates, fats and proteins.
It's important to consume these energy-yielding foods in appropriate
proportions as part of a balanced diet to maintain overall health and
energy levels.
For eg:
Cereals like wheat, rice maize , nuts, potatoes , butter and oils.
2. Body – building Foods :
• Bodybuilding foods are those that provide the necessary nutrients to
support muscle growth, repair, and overall strength development.
• These are predominantly protein rich foods.
• Proteins are building blocks to regenerate the body.
For eg:
Nuts, cheese, milk, maize, eggs, pulses, neat and fish.
3. Protective Foods :
These foods supply minerals and vitamins which are necessary for the
normal body metabolism.
For eg :
Fruits , Milk, Green leafy vegetables.

Nutrients
 “ Nutrition is the science or study of daily diet and health ” .
 “Nutrient Or Nutriments are food substances that nourish or promote and strengthen the body like
protein, carbohydrates, fats, minerals and vitamins. ”
 The food intake should be sufficient to meet the metabolic needs of the body and yet not enough to
cause obesity.
 Different foods contain different proportions of proteins, carbohydrates, and fats.
 The food constituents should be well balanced in diet.
 The science concerned with the nutritional planning and preparation of foods is known as Dietetics.
Good nutrition helps in :
1. Physical growth, body building and mental growth :
Child-hood nutrition affects the outcome of pregnancy and nutrition during pregnancy determines the
outcome if pregnancy and child’s well- being and health.

2. Building defence mechanism :

Malnutrition reduces resistance and makes the person susceptible to infections. Malnourished individuals
not only catch infections quickly, but the infections are more serious.

3. Prevention of nutritional deficiency diseases :

Deficiency of specific food constituents predisposes the person to specific disease like Kwashiorkar
which is protein- energy malnutrition or rickets which is due to deficiency of calcium and vitamin D.

4. Reduction of mortality and morbidity rates :

Adequate nutrition from birth to adulthood promotes positive health, reduces sickness and morbidity and
subsequently improves the life expectancy and the mortality rates decline.
 : of nutrients :
 Classification
A. Macronutrients :
• These are those nutrients which are required in largest quantities or bulk proportions by the body.
• They are also known as “ Proximate principles ”.
• These are proteins, carbohydrates and fats.

B. Micronutrients :
• These nutrients are required in minute quantities.
• These are the vitamins, minerals and trace elements.
 Food Nutrients
The five main food nutrients are :
1.Carbohydrates. 3. Fats
2 . Protein 4. Vitamins and
5. Minerals
 Water is the other most important food constituent besides the above five.
The human body is made up of 63℅ of water.

 97% of the earth’s water is found in the oceans ( to salty for drinking ,growing crops, and
most industrial uses except cooling )

 3% of the earth’s water is fresh .

 1. Proteins
• Three fourth of the body solids are proteins.
• They are in the form of enzymes, hormones, genes, structural proteins, muscle
proteins, plasma proteins.
• Animal proteins derived from Milk, Eggs, Liver, Meat etc.
• Plant proteins or vegetable proteins are Cereals, Pulses etc.

2. Carbohydrates
• Carbohydrates are the chief and main source of energy and warmth.
• They form the bulk in the diet and are stored in the form of glycogen in
the liver.
• Carbohydrates are composed of carbon, hydrogen and oxygen elements.
They include a number of sugary and starchy substances.
• Starches : These are complex carbohydrates and are found in cereals
like wheat, rice, maize ; roots like potatoes, carrots, raddish, etc.
Sugars : These are of two types.
A. Monosaccharides – These are simple sugars and can be easily absorbed .
These are glucose and fructose.
B. Disaccharides – These are less complex than the starches but unlike
monosaccharides they cannot be directly absorbed.
They are cane sugar or sucrose, lactose and maltose.
C. Cellulose or Roughage -These cannot be digested by man and they have no
nutritive value. These are tough fibres found in Vegetables,
fruits, cereals.
3. Fats
• Fats like carbohydrates are composed of carbon, hydrogen and oxygen elements
and they are an important source of energy.
• The basic lipid unit of fats are the fatty acids.
• Fats are supplied by animal or vegetable sources.
• Vegetable sources : Fats which are available from nuts, seeds like groundnut, coconut, cottonseed, rapeseed etc
are known as vegetable fats.
• Animal sources : Fats which are provided either through diary products or through other sources of animal
kingdom are known as animal fats.

4. Vitamins
• Vitamins are organic compounds required in small quantities for the normal body metabolism and its
growth.
• These substances cannot be manufactured in the body and have to be provided in the diet.
• A well balanced diet provides vitamins in sufficient quantities.

Types Of Vitamins :
Vitamins have been divided into two main groups :
a) Fat soluble vitamins like A, D, E and K.
b) Water soluble vitamins like vitamin B complex C & folic acid.
a) Vitamin A
• Vitamin A is fat soluble vitamin which is available as retinol in animal
sources & as carotene which is a provitamin & a precursor of vitamin A in
plant sources.
• It plays a crucial role in various bodily functions, including vision,
immune function, reproduction, and cellular communication.
• The carotene is converted into vitamin A in the intestinal mucosa and the
liver cells.

Signs Of Vitamin A deficiency on the eye are as follows :

1. Xerophthalmia ( Dryness of the eye)
2. Night blindness
3. Bitot‘s spots : These are formed by accumulation of foamy cheesy
material on the conjunctiva.
4. Keratomalacia : “ Melting” or “ Wasting ” of the cornea is known as
keratomalacia etc .
 b) Vitamin D
• Vitamin D activity is seen in at least 10 number of compounds but
the two most potent sterol compounds are :
1. Vitamin D2 ( ergocalciferol)
2. Vitamin D3( cholecalciferol) .

Deficiency states :
• Rickets : Rickets occurs in infants & children usually between the
age of 6 months and 2 years.
• Osteomalacia : Osteomalacia is the softening of the bones due to
loss of calcium from the bones which is mainly seen in pregnant
and lactating women and old people.
 c) Vitamin E
• Vitamin E or alpha tocopherol is distributed in nuts, plants, seeds, egg
yolk, cereals & green leaves.
• Vitamin E is known primarily for its antioxidant properties.
• The recommended dietary allowance (RDA) for vitamin E varies
depending on age, sex, and life stage.
• Oils of wheatgerm, cotton seed, sunflower & safflower seeds are rich
sources of vitamin E
• Deficiency States :
1. Deficiency is usually associated with thiamine & niacin deficiency
& is seen in conditions like beriberi, pellagra, kwashiorkar.

2. It presents with sore mouth, glossitis, fissures at the angle of mouth.

3. It can also cause eye & skin lesions .

 d) Vitamin K
• Vitamin K is distributed in cabbage, spinach, soyabeans, tomato, beans etc.
• Liver is a rich source of Vitamin K.
• Vitamin K is a fat-soluble vitamin that plays a crucial role in blood clotting
and bone health
Deficiency States :

Adequate amount of vitamin K is synthesised in adults by the

colonic bacteria except in newborns who do not have colonisation of
bacteria in the intestines.
 Balanced Diet
• A balanced diet is one which not only provides adequate calories but also provides correct amount of proteins,
carbohydrate and fats in proper proportions.
• The nutritive foodstuffs that comprise a well balanced diet are:
1. Cereals & Millets 4. Vegetables
2. Fruits 5. Fats & oils
3. Pulses 6. Eggs, Fish & Meat etc.

Fig: Cereals Fig: Fats and Oils

Fig : Fruits Fig : Vegetables

 Function of food

a) Physiological Function :

• Body building : Food is required to maintain structure of

body and helps to repair worn of tissues . It require to build
up building blocks or essential elements of body . Food is
required for growth and development .
• Energy production : The food supply body with energy for
different biological process.
• Regulation of body process ( beating of the heart etc )
• Protective function .(recovery from disease and infections )
• Maintenance and repairs of worn tissues .
• Regulation of emotional equllibrium , reproduction ,
memory , excretion .
b) Psychological Function :
• They give a sense of comfort , security , love , and attention.
• Sharing of food among friend is a token of friendship and acceptance .
• Friendly get together help in introducing us to new foods.
• Foods are associated with emotions like sweets and chocolates for
celebrations .
• Food is used for reward and punishment .
c) Social Function :

• Food serve as a reason for get together .

• Birthdays , marriage and others celebrations become reason to
serve food .
• Males are given more and better food due to their higher status
in the society .
• Refreshments served at get together bring more people together rather then dividing them.
• Food planned must be wholesome and enjoyable .