Post on 16-Dec-2015
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WELCOME TO APPSC/TSPSC
Sri Teja
Govt Employee
Online IAS Faculty ( Youtuber)
Blogger (www.nextgenias.com)
Sharing Knowledge with New Learning Strategies
KEYWORDSKEYLINESWORD MNEMONICSVISUAL MNEMONICSMIND MAPSLOGICAL ASSIMMILATIONMAGIC NUMBERSMEMORY TRAINDIGITAL STORY BUILDINGREADING SKILLSANSWER WRITING SKILLSACRONYMS
OFFICIAL STATUS - YOUTUBE
COMPONENTS OF FOOD
Body needs different kinds of food for special purpose
WHAT DO DIFFERENT FOOD ITEMS CONTAIN?
Ingredients in the food contain some components called nutrients
Major nutrients carbohydrates, proteins, fats, vitamins and minerals.
In addition, food contains dietary fibres and water needed by our body.
We can test whether cooked food or a raw ingredient contains one or more of these nutrients.
Carbohydrates found in the food are in the form of starch and sugarsTest for starch : Iodine solution >> blue black colour Test for proteins >> Copper sulphate + Caustic Soda >> violet colour Test for fat >> oily patch on paper
TEST FOR STARCH
TEST FOR PROTEINS
TEST FOR FATS
NUTRIENTS Survival and Growth
Macronutrients Bulk energy for metabolic system
Macronutrients necessary cofactors for metabolism to be carried out
Plants take nutrients from soil thru roots & from atmosphere thru leaves
Animals specialized digestive system >> breakdown micronutrients for energy
utilize micronutrients for metabolism & anabolism
Organic nutrients Carbohydrates, fats, proteins and vitamins
Inorganic nutrients dietary minerals, water, oxygen
SUBSTANCES THAT PROVIDE ENERGY
Carbohydrates made of diff sugars
Monosaccharides (glucose & fructose) - MGF
Disaccharides (sucrose and lactose) - DSL
Oligosaccharides
Polysaccharides (starch, glycogen, cellulose)- SGC
Fats give more energy than carbohydrates
Proteins growth and repair of body
- amino acids joined by peptide bonds
CARBOHYDRATES
PROTEINS
Body cant manufacture essential amino acids depend on diet
Proteins in nutrition >> broken down thru digestion by proteases back into free amino acids
Fats Glycerin molecule + 3 fatty acids
proper functioning of cell membrane, insulate body organs against shock, stable body temp,
healthy skin and hair
Inadequate amt of nutrients dietary deficiency
Excess of nutrients causes harm nutrient toxicity
FATS
Vitamins protect against diseases
Keeps eyes, bones, teeth, gums healthy
Most food items, usually, have more than one nutrient Ex: Rice carbohydrate rich
Few vitamins are needed from diet Ex: Ascorbic acid (form of Vitamin C) for humans but not for most of the animals
Universally recognized 13 vitamins
Vitamin refers to vitamer compounds > show biological activity associated with a particular vitamin
Above set of chemicals > grouped under alphabet generic decriptor Vitamin A (retinal, retinol and 4 caretenoids)
Vitamin D regulators of mineral metabolism or cell and tissue growth
Vitamin C, E antioxidants :: ACE
Largest no. of vitamins B complex vitamins: function as precursors for enzyme cofactors > help enzymes as catalysts in metabolism
Biotin making fatty acids
Folic acid carries methyl, formyl and methylene groups in the cell
Few vitamins are obtained from other means
Ex: Microorganisms in intestine Gut flora produces vitamin K and biotin
Other than nutrients, dietary fibres & water req Dietary fibres also known as roughage >> provided
by plant products Whole grains and pulses, potatoes, fresh fruits and
vegetables - main sources of roughage Roughage identifies the carbohydrate contained in
many diff types of food Roughage does not provide any nutrient to our
body, but is an essential component of our food and adds to its bulk. This helps our body get rid of undigested food
Roughage 2 types: soluble and insoluble fiber Water soluble fiber cellulose and lingnin Insoluble fiber foods like gum products and pectin Both required to keep body balanced and healthy
Water helps our body to absorb nutrients from food.
throws out some wastes from body as urine and sweat.
Normally, we get most of the water that our body needs from the liquids we drink such as water, milk and tea.
In addition, we add water to most cooked foods
BALANCED DIET
For growth & maintenance of good health >> reqof right nutrients + good amt of roughage & water balanced diet
Some nutrients get lost in the process of cooking and preparations
If the vegetables and fruits are washed after cutting or peeling them > loss of some vitamins
The skins of many vegetables and fruits contain vitamins and minerals
Repeated washing of rice and pulses may remove some vitamins and minerals present in them.
Cooking improves the taste of food and makes it easier to digest. At the same time, cooking also results in the loss of certain nutrients.
Many useful proteins and considerable amounts of minerals are lost if excess water is used during cooking and is then thrown away
Vitamin C gets easily destroyed by heat during cooking
Harmful if we eat too much of fat rich foods -obesity.
DEFICIENCY DISEASES Lack of right nutrients in food leads to
deficiency >> long period deficiency diseases
Lack of right proteins stunted growth, swelling of face, discolouration of hair, skin diseases , diarrhoea
Diet is deficient in both carbohydrates and proteins for a long period > growth may stop completely becomes very lean and thin and so weak
All deficiency diseases can be prevented by taking a balanced diet
VITAMIN A
VITAMIN B1
VITAMIN C
VITAMIN D
CALCIUM
IODINE
IRON