FOOD AND NUTRITION INTRODUCTION.pptx

FOOD AND NUTRITION INTRODUCTION

1. FOOD AND NURTION

2. FOOD - DEFINITION Food refers to any substance that nourishes our body or in other words, it is anything that we can digest, absorb and utilize , for various physiological functions of the body including growth and development.

3. Food groups Food groups can also be classified according to their functions Group 1. Energy giving foods- This category includes foods rich in carbohydrate and fat Cereals , roots and tubers Sugar and jaggery Fats and oils Group 2. Body building group – this category includes foods rich in protein Milk and milk products Meat and meat products, fish, egg or poultry Pulses Nuts and oilseeds Group 3. Protective or regulatory foods – This group include foods providing vitamins and minerals Fruits Vegetables

4. NUTRITION DEFINITION Nutrition is the science of food and a study of the process that includes everything that happens to food from the time it is eaten until it is used for various functions in the body. It is the scientific study of foods and the nutrients therein; their action and interaction and balance, in health and diseases. It is the study of ingestion, digestion, absorption, utilization and assimilation of nutrients present in food.

5. Essential Components of Food Carbohydrates Proteins Fats Minerals Vitamins Roughage ( Fibre ) Water Nutrients are those chemical substances in foods that are required by the body for energy, growth and maintenance.

6. Nutrients can be broadly classified as macro- and micro-nutrients depending upon their daily requirements by the body. Macro and Micro Nutrients

7. Macro and Micro Nutrients Some nutrients are needed in larger amounts , these are called macronutrients. Nutrients like Carbohydrates, proteins and fats and water are macronutrients. vitamins and minerals are required in small amounts and are called micronutrients.

8. Macro Nutrients Macronutrients are required by the body in relatively large amounts . Carbohydrates, proteins and fats are macronutrients and are also called ‘proximate principles’ because they form the main bulk of the diet. carbohydrates: 55-60%; protein: 10- 15% and fats: 20-30%. Water does not provide energy but is a vital nutrient required in large quantity for functioning of metabolic processes in the body and various regulatory functions. Therefore, it is also considered a macronutrient.

9. Micro Nutrients- Minerals minerals required in larger amounts called macro-minerals Sodium Chloride Potassium Calcium Phosphorus Magnesium Sulphur Minerals - inorganic elements those required in smaller amounts are called micro-minerals (trace minerals). Iron Zinc Iodine Selenium Copper Fluoride Chromium Molybdenum

10. Micro Nutrients - Vitamins Water Soluble Vitamins B complex Vitamin C All Vitamins are Organic Fat Soluble Vitamins Vitamin A Vitamin D Vitamin E Vitamin K

11. Nutritive and Non- Nutritive components

12. Nutritive components of Food Carbohydrates Fats Proteins Minerals Vitamins

13. Non-Nutritive components BENEFICIAL NON-NUTRITIVE FACTORS OF FOODS Phytochemicals Anthocyanins Flavonoids or isoflavones Artificial Sweeteners Preservatives Spices Coffee Anti-Nutritional Factors (ANFs) - interfere with nutrient absorption Phytates Tannins Trypsin Inhibitors- Oxalates Goitrogens