Professional Documents
Culture Documents
Food
grow
be active
stay
healthy
We need a range of
different types of food
We need fruit and
vegetables.
We need a range of
different types of food
We need bread,
breakfast cereals
and potatoes.
We need a range of
different types of food
We need milk, cheese
and yogurt.
We need a range of
different types of food
We need meat, fish,
eggs, beans and nuts.
be active
be healthy
Carbohydrates
CARBOHYDRATES
Sug Star
ar ch
Glycog Cellulo
en
se
Gluco
se
Sucro
se
Lacto
se
Malto
se
Glucose
Glucose is a carbohydrate, and is
the most important simple sugar
in human metabolism.
Glucose is called a simple sugar or
a monosaccharide because it is
one of the smallest units which
has the characteristics of this class
of carbohydrates.
Glucose is also sometimes called
Glucose
Glucose is one of the
primary molecules which
serve as energy sources
for plants and animals.
It is found in the sap of
plants, and is found in the
human
bloodstream
where it is referred to as
S
O
R
C
Sucrose is the organic
U
S
E
compound commonly known
as table sugar and
sometimes called
saccharose.
A
white,
odorless,
crystalline powder with a
sweet taste, it is best
known for its role in food.
O
T
E
S
C
A Lactose is a disaccharide
S
O
T
L
A also known as maltobiose or
M malt
E sugar, is a disaccharide
formed from two units of
glucose
It is found in germinating
seeds such as barley as they
break down their starch stores
to use for food
It is also produced when
glucose is caramelized.
Star
Stored in plant cells
ch
Rice, potatoes and
tapioca contain plenty of
starch
Cereals that
are common
sources of
starch are:
Wheat
Rice
Corn
Root starches
include:
Potatoes
Cassava (tapioca)
Other sources of
complex
carbohydrates are:
Dried beans
Glycoge
n
known as animal
Is also
starch
because it is stored in animal cells.
Stored mainly
muscles
in
the
liver
and
Cellulos
e
Importance of
carbohydrates
Main source of energy for
cell activities
Form supporting structures,
such as cell walls in plants
Can
be
converted
to
Symptoms of
hypoglycemia include
tiredness, weakness,
light-headedness,
confusion and hunger.
Protein
s
Beans
Nuts
Seeds
Importance of
Protein
Kwashiorko
r
-Insufficient
protein in a
childs diet
Fat
s
Fat
s
Cooking Oil
Margarine
Fatty meats
Importance of Fats
An important source and
storage of energy
Act as solvent for fat-soluble
vitamin A, D, E and K
An important component of cell
membrane
Fats under the skin also act as
an insulator to reduce heat loss
from the body
Vitami
ns
Vitami
ns
Source
Function
Deficiency
Diseases
Tomato For
Night
es,
night
blindness
carrots,
vision Skin
fish
or
infections
liver
vision
oil,
in dim
green
light
vegetab Healt
les,
hy
egg,
skin
yolk,
liver
Vitami
ns
B
Source
Function
Deficiency
Beri-beri
Whole Health Diseases
(paralysis)
grain
y skin
bread, Health Dermatitis
(skin
cereals,
y
disorder)
eggs,
nervou Pellagra
milk,
s
(mental
disorder and
green
system
skin disease)
vegetabl Develo
es
pment Anemia
(deficiency
of red
in red blood
blood
cells)
cells
Releas
e of
Vitami
ns
Source
Function
Deficiency
Diseases
Fresh
Healt Scurvy
fruits,
hy
(bleeding
green
tissue gums,
vegetab s
internal
les
Heali
bleeding
ng of
in
woun
muscles
ds
and skin)
Resist
ance
to
disea
Vitami
ns
Source
Function
Deficiency
Diseases
Vitami
ns
Source
Function
Deficiency
Diseases
Whole
May
Sterility
grain,
be
(failure
wheat
neede to
germ,
d for
reproduc
vegetab reprod e)
ucle oil
tion
Vitami
ns
Source
Function
Deficiency
Diseases
Essent Prolonge
Green
vegetab ial for
d
blood
les,
bleeding
clotti
tomato
ng
es, egg
yolk,
made
by the
bacteri
a in the
large
intestin
Miner
als
Are inorganic chemical
elements that are needed in
small amounts. Minerals are
required to regulate body
processes. A lack of minerals
can cause deficiency
diseases.
Minera
l
Calci
um
Source
Milk,
cheese,
eggs,an
chovies
,
yugort,
green
vegetab
les
Function Deficiency
Building Diseases
Rickets
healthy
Delayed
bones
clotting
and
teeth
Muscular
Clotting
spasms
of blood
Normal
fucntion
ing of
muscle
and
nerve
anchovies
Ricke
Minera
l
Sodiu
Source
Table
m
salt,
salty
fish,
salty
eggs,
Iron Liver,
cheese
kidneys
, eggs,
green
vegetab
les
Function Deficiency
Normal Diseases
Muscular
function
cramps
ing of
nerves
Maintenance
of
tissue
Needed
Anemia
fluids
for the
formati
on of
red
blood
cells
Activate
s
Minera
l
Iodin
Source
Function
Iodized Neede
d to
salt,
make
sea
hormo
fish,
ne of
shellfis
the
h
thyroid
gland
Contro
l body
growth
Deficiency
Diseases
Goiter
(swelling
of thyroid
gland in
the neck.)
Minera
l
Phos
phor
us
Source
Milk,
whole
grain,
bread,
cereals,
meat
Function Deficiency
Formati Diseases
Rickets
on of
healthy Weaknes
s
bones
and
teeth
Proper
function
ing of
muscles
Formati
on of
chemica
l
substan
ces that
store
Minera
l
Potas
Source
Meat,
-sium milk,
fish,
mushroo
ms,
banana
s
Function Deficiency
Normal Diseases
Weak
function
muscles
ing of
Paralysis
nerves
Maintenance
of
tissue
fluids
Regulati
on of
heart
beat
Dietary
Fiber
It is consists mainly of
cellulose that is indigestible
because we do not have
enzymes to digest it.
Are found naturally in the
plants that we eat.
Important for health,
digestion, and preventing
conditions such as heart
disease, diabetes, obesity,
Sources of Fiber
Importance of fiber
(roughage`)
Provides bulk to the intestinal
contents
Stimulates peristalsis (rhythmic
muscular contractions passing
along the digestive tract)
Lack of dietary
fiber in the diet
leads to
constipation.
(failure to pass
motions)
Water
Water is very essential for life
because 60% to 70% of our
body weight is water.
We can survive for several
weeks without food but without
food but would die in a few
days without water.
Importance of
Water
Act as a solvent in which chemicals
dissolve,
Acts as a transporting agent for
digested food, excretory products,
hormones and antibodies
Takes part in biochemical reactions
(for example: digestion)
A major component of blood, body
fluids, digestive juices and urine
Regulates body temperature by
evaporation of sweat from the skin
8 Glasses
1.5 Litres
mportanc
e
of a
I
D
A balanced diet
The
amount
of
food or energy
that
a
person
needs depends on
several factors:
Age
Body
Size
State of
Health
Climate
Facto
rs
Occupation
Sex
Age:
A teenager needs
more foods, especially
proteins, than an old
man who is no longer
growing. Growing children and
young people are very
active and require more
energy.
Older people do not need
to eat as much food (less
Body
People with bigger
size:
body sizes requires
Sex:
Occupation:
A person who does a
heavy work needs
much more energy
than a person who is
only moderate active.
A sedentary worker
requires a lower energy
intake than a manual
worker like a trishaw
peddler.
Climate:
People living in a
cold
countries
lose more heat to
their surrounding
compared
with
those living in the
In
a
cold
tropics.
climate,
they
need
more
energy in order
to
maintain
their
body
State of
A person suffering
Health:
from hyperthyroidism
(over activity of the
thyroid gland in the
neck) requires more
If you got a fever, of
energy
course you lose
energy. It would be
good if you eat an
energy providing
foods, with an
Malnourishedless weight,
weaker and suffer
from deficiency
disease