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WELCOME

• TO OUR PROJECT

FOOD AND ITS


COMPONENTS

• INDERJIT SINGH
• Sc. Master
• G. G. H. S. Lohian
Objectives;
1. Food needs w.r.t. work.
2. To know about food value.
3. Our energy needs.
4. Food needs w.r.t. age.
5. Food for special needs.
What is food?
• Food is a substance which
when taken digested and
absorbed provides energy ,
growth , repair and
reproduction. It is also called
fuel for living organisims.
Functions Of food
• It provides energy to the body.
• It helps our body to grow.
• It provides materials for the repair
of cells and tissues.
• Food controls the life functions.
Carbohydrates?
• They are energy yielding
organic compounds
made up of C ,H , and O.
CARBOHYDRATES

WATER AND
PROTEINS
ROUGHAGE

COMPONENTS OF
FOOD

MINERALS FATS

VITAMINS
Carbohydrates ?
• They are energy yielding organic
compounds made up of C ,H and O.

Types

Starch Sugar Glucose


Sources of carbohydrates
Wheat
Maize
Rice
Potatoes
Sugarcane
Ripe fruits
FATS ?
 They are made of glycerol and fatty acids
SOURCES

Animal fats ; Vegetable fats ;


almond oil ,ground nuts
milk ,cheese ,butter
,coconuts ,soyabeans
,desi ghee ,egg ,meat. ,sunflower ,mustardoil
TYPES OF FATTY ACIDS
• Saturated • Unsaturated
• They are solid at • They are liquid at
room temp. room temp,
• Their molecules have • Their molecules have
single bond. double bonds.
• e.g.vanaspati,butter, • Vegetable oil
• Desighee. • Cotton seed oil
Energy value;
• Carbohydrates ;
• One gram yields 4.2 Kcal. Of energy to the
body.

• Fats ;
• One gram yields 9.3 Kcal. Of energy to the
body.
Proteins ?
• They are complex organic
compounds containing C ,H ,N and O.

Sources ;
Plants sources Animal sources

Groundnuts ,beans Fish ,eggs ,milk ,cheese


,pulses ,almonds ,curd
Types and functions of proteins
 Enzymes  Biochemical reactions
 Transport proteins  Haemoglobin
 Contractile  Muscle contraction and
locomotion
 Harmones  Insulin, regulate body
functions
 Structural
 Form parts of cells and
tissues
 Protective  Antibodies.
VITAMINS;
• They are organic nutrients required in
minute amounts to maintain growth and
metabolism.
VITMIN A

VITAMIN B
VITAMIN K

TYPES

VITAMIN E VITAMIN C

VITAMIN D
Sources of vitamin

• VITAMIN –A
• Green leafy
vegetables,
• carrot,fish,egg,
milk etc.
SOURCE OF VITAMIN B

• Milk , soyabean
,cereals ,meat
egg,groundnut
• vegetables ,etc.
SOURCES OF VITAMIN
C

• Amla ,lime ,lemon ,


• Orange ,etc.
SOURCES OF VITAMIN
D

• Milk ,fish ,egg


,synthesised in the
body under the sun
shine.
SOURSES OF VITAMIN E

• Milk,
• Butter
• Tomato
• Fish.
SOURCES OF
VITAMINS K
• Synthesized in
the body .
• Also present in;
• Soya beans
• Tomato
• Liver.
MINERALS?
• The metals ,non metals and their salts
are called minerals. These are 4percent
of our body weight and about 21
minerals are present in our body.
• Sources;
• Milk ,egg ,meat ,fruits
,vegetables ,common salt ,fish ,cheese
liver kidney.
WATER ?
• Water is an inorganic compound . It is
composed of atoms of H and O.
• It helps in preparing food for
assimilation by body.
• Our body contains 65-75 percent of
water.
SOURCES OF WATER
• Our body collects water from the following
SOURCES;
• Drinking water, fruits, vegetables, juice,
milk, tea etc.
ROUGHAGE ?
• Undigestible fibrous material present in
the food.
• It is not a food , but important for
normal working of the digestive
system.
• SOURCES
• Corn cob(bhutta), dalia, salad etc.

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