Nutrition Basics for Undergraduate Teaching

Science of food and its relationship to Health.
Detailed classification of food

1. Dr Sharon Baisil

2. Nutrition may be defined as Science of food and its relationship to Health It is concerned primarily with the part played by Nutrients in body growth, development and maintenance

3. CLASSIFICATION OF FOODS Classification by origin 1) Foods of animal origin 2) Foods of vegetable origin

4. Classification by Chemical Composition Proteins Fats Carbohydrates Minerals Vitamins

5. 3. Classification by predominant Function Energy-giving foods : cereals, sugars, roots and tubers, fats and oils. 2 )Body-building foods : milk, meat, poultry, fish, eggs. pulses, groundnuts. etc. 3) Protective foods : vegetables, fruits, milk

6. Classification by Nutritive Value 1) Cereals and millets 2) Pulses (legumes) 3) Vegetables 4)Nuts and oilseeds 5) Fruits 6) Animal foods 7) Fats and oils 8) Sugar and jaggery 9) Condiments and spices 10) Miscellaneous foods

7. Nutrients Essential substances that your body needs in order to grow and stay healthy Six categories

8. Protein requirement by Age

9. The energy obtained from carbohydrates, proteins and fats are measured in units called CALORIES

10. CALORIE CALCULATIONS

11. Food guide pyramid Represented by the narrowing of each food group from bottom to top. The wider the base stands for foods with little or no solid fats or added sugars. These should be selected more often. The narrower top area stands for foods containing more added sugars and solid fats.