Foods

EAT WELL TO LIVE WELL!

What is food?
Any substance used for energy, physical growth , development and repair or rebuilding in the body Any substance which after consumption helps in producing heat or energy, formation of new tissues, repair of tissue and carrying the physiological processes

What does food do?

Physical growth and development Production of energy and power Maintenance of tissues working capacity Protection against diseases

What is nutrition?

Sum of the processes or activities by which the body receives, digests, absorbs and utilizes food for energy, maintenance and growth.

What is health?
A state of complete physical, mental and social well being and not merely the absence of disease or infirmity.

Optimal HEALTH = Good NUTRITION

Classification of Foods
Functional classification Origin classification Chemical classification Geographical classification

Clinical/Medical classification
Nutritive value classification

Functional classification

Energy providers Body builders Protectors

Origin Classification (source)

Animal Sources
Vegetable Sources

Chemical composition
Proteins Fats Minerals Carbohydrates Vitamins Water

Geographical classification

National foods

Continental foods

Medical classification
Full diet Soft diet Bland diet Special diet

Liquid diet

Nutritive value classification

Cereals Pulses Vegetables Fruits Milk and milk products Sugar and jaggery Oilseeds Fats and oils Meat and eggs Spices and chillies Miscellaneous foods

What is a nutrient?
Organic and inorganic substances found in the diet Two main categories: Macronutrients Micronutrients

Macronutrients
Proteins, fats and carbohydrates Form the bulk of food Main sources of energy Also called PROXIMATE PRINCIPALS.

 Minerals and vitamins Required in small quantities Water vital nutrient SUPER NUTRIENT

Micronutrients

Proteins

Introduction
Proteins form the basic structure of all cells in the body Body contains about 20% proteins. Mulder proposed the name PROTEINS for nitrogen dominated biological substances Proteins derived from a Greek word which means of first importance

Definition
Proteins are
nitrogenous compounds which yield amino acids on hydrolysis essential constituents of all living cells, and the most abundant of the organic compounds in the body

Composition
Made of carbon, hydrogen, , oxygen, sulphur and phosphorus. Nitrogen content 14 to 20% This differentiates proteins from fats and carbohydrates Protein is made of AMINO ACIDS. Body requires 24 amino acids of which 8-9 are ESSENTIAL AMINO ACIDS

Essential Amino Acids

Body cannot synthesize them in sufficient quantities. They have to be obtained from FOOD. 9 of them are:
Leucine, Isoleucine, Lysine, Histidine, Threonine, Phenylalanine, Methionine, Valine, Tryptophan (ILL HTTV PM)

Non Essential Amino Acids

Required for proper growth
Body can synthesize these in proper quantities

These are:
Arginine, Glycine, Alanine, Serine, Norleucine, Aspartic acid, Glutamic acid, Proline, Hydroxyproline, Citrulline, Tyrosine, Cystine, Hydroxyglutamic acid

Types of Proteins
Simple proteins albumins, globulins, fibrinogel, protamins, Gluteleins, Prolamines, Histones Conjugated proteins nucleoprotein, glucoprotein, phosphoprotein, hemoglobin, lecithoprotein Derived proteins first class proteins (proteins with EAA) and second class proteins

Classification based on EAA

Complete proteins
They contain all amino acids. Fish, meat, eggs, milk, cheese SOURCES . Soyabean protein first class protein; Proteins promote growth

Partial complete proteins

Partial lack of essential amino acids. SOURCES- dhal & cereals. They promote moderate growth.

Incomplete proteins Complete lack of few or all essential amino acids. SOURCES gelatin and zein of corn. They promote NO growth

Functions of proteins
Providing the material for growth and development Repair and maintenance of tissues Providing amino acids for synthesis of antibodies, enzymes, blood protein and hormones Help in growth of foetus during pregnancy and lactation after delivery. Maintaining osmotic pressure

Sources of Proteins
Animal Sources: Milk, eggs, meat, fish (contains EAA ) Plant sources: Cereals, pulses, oilseeds (deficient EAA)

Requirement of proteins
Determined by body weight One gram protein per day per kg ADULTS Infant 0 6 months = 2.3 to 1.8 gm/kg/day Infant : 7 12 months = 1.8 to 1.5 gm/kg/day Child: 1 3 years 1.83 gm/kg/day 4 6 years 1.56 gm/kg/day 6 8 years 1.8 gm/kg/day 9 12 years 1.5 gm/kg/day