Classification of food

Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.

PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.

1. CHIRAYU COLLEGE OF NURSING, BHOPAL SUBJECT- NUTRITION TOPIC- CLASSIFICATION OF FOODS PLACEMENT OF STUDENT- BSC NURSING I YEAR PREPARED BY MR. MIGRON RUBIN LECTURER

2. OBJECTIVES To introduce the topic To c lassify food by origin To classify food by function To classify food by nutritive value.

3. INTRODUCTION Life cannot be sustained without adequate nourishment. Man needs adequate food for growth and development and to lead an active and healthy life. Food plays an important role in maintaining a person's nutritional and health status.

4. CLASSIFICATION OF FOOD BY NUTRIENTS

5. CLASSIFICATION OF FOOD BY ORIGIN PLANTS Many plant & plant part are eaten as a food. Seeds are good source of food for animals including humans because they contain nutrients. All seeds are not healthy. Eg - apple seeds & cherry seeds contains cyanide.

6. Fruits are ripened ovaries of plants including seeds within it. Vegetables are another most natural way of getting foods .

7. ANIMALS They are used as a food directly or indirectly Direct- Meat, fish, chicken etc. Indirect- milk, honey, milk products ,eggs etc.

8. CLASSIFICATION OF FOOD BY FUNCTION Energy Yielding Foods This group includes foods rich in carbohydrate, fat and protein. They may be broadly divided into two groups Cereals, pulses, roots and tubers: Cereals provide in addition to energy large amounts of proteins, minerals and vitamins in the diet. Pulses also give protein and B vitamins besides giving energy to the body

9. Fats, Oils and pure carbohydrates like sugars: Sugars provide only energy and fats provide concentrated source of energy.

10. Body Building Foods Foods rich in protein are called body building foods. They are classified into two groups. Milk, egg, meat & fish. They are rich in proteins of high biological value. These proteins have all the essential amino acids . Pulses, nuts and oilseeds: They are rich in protein but may not contain all the essential amino acids required by the human body.

11. Protective Foods Foods rich in protein, vitamins and minerals have regulatory functions in the body like maintaining the heartbeat, water balance, temperature, etc. Protective foods are broadly classified into two groups Foods rich in vitamins and minerals and proteins of high biological value ( eg ) milk, egg, and fish.

12. Foods rich in certain vitamins and minerals only ( eg ) green leafy vegetables and fruits.

13. CLASSIFICATION OF FOOD BY NUTRITIVE VALUE CEREALS & MILLETS They provide about 70-80 % of calories, proteins & other nutrients PULSES Dried pulses are rich in proteins containing about 19-24% NUTS & OIL SEEDS They contain proteins 18-40%.

14. VEGETABLES They are categorized as green leafy vegetables, roots & tubers & other vegetables They contain high amount of nutrients & are very healthy

15. FRUITS They are rich in vitamins. MILK & MILK PRODUCTS 1 litre of cow’s milk provide about 35 g protein, 35g fat, 1 g calcium, 1.5mg riboflavin,1500 IU of Vit A & small amounts of Vit B & minerals.

16. EGGS Hen’s egg contains 13% of protein & 13% of fat. Egg white contains of 12% of protein, some vitamin & traces of fat. Egg yolk contains 15% protein & 3% fat.

17. MEAT, FISH & ANIMAL PRODUCTS Meat- Rich in protein 18-22% Fish- Rich in protein 18-22% Liver- Rich in protein 18-20%

18. SUMMARY We have discussed about definition, classification & elements of nutrition in detail

19. CONCLUSION Nutrients are molecules in food that all organisms need to make energy, grow, develop, and reproduce. There are two main types of nutrients, macronutrients and micronutrients. The three main categories of macronutrients include carbohydrate, protein, and fat. The two types of micronutrients are vitamins and minerals,