to the session on Nutrition From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer...

to the session onNutrition

From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..

This power presentation is optimised for the Higher Secondary students

CARBOHYDRATES build up by the atoms of Carbon, Hydrogen

and Oxygen concerned with storage and distribution of

energy classified as

-- monosaccharides [ Glucose , Fructose ]

-- disaccharides [ Maltose, Sucrose ]

-- poly saccharides [ Starch, cellulose ]

1 gram of Carbohydrate have the energy potential of 6.3 Calories

All simple sugars are either Aldehydes or ketones

Glucose is an aldose sugar with – CHO group.

Fructose is an Ketose sugar with > C=O group

Monosaccharides / Simple sugars

monosaccharides are further classified according to the

number of Carbon atoms per molecule into:

Trioses

Pentoses

Hexoses

Heptuloses

When two molecules of the same monosaccharides or different ones react

together, a disaccharide is formed.

When more than two monosaccharide units are combined polysaccharide is formed

Polymers of Glucose called amylose and amylopectin are contained in the starch in the ratio being 1:3.

Cellulose, Agar-agar, pectin are the plant polysaccharides

Glycogen is an animal polysaccharide.

Sources of Carbohydrates

starchy foods such as bread, potatoes, and pasta.

especially of whole grain varieties with dietary fibre are good source of

carbohydrates

Dietary Fibre is important for gut function, and may help to reduce the risk of heart disease and some

cancers.

Proteins consists of atoms of C, H, O, N and S which build up complex organic substances as

amino acids through peptide linkages.

Amino acids are the building blocks of proteins. -- made up of one amino group at one end and

carboxylic acid group at the other end.

1. Alanine

2. Arginine

3. Aspargine

4. Aspartic acid

5. Cystine

6. Glutamic acid

7. Glutamine

8. Glycine

9. Histidine

10. Iso-leucine

11. Iso-proline

12. Leucine

13. Lysine

14. Methionine

15. Phenyl alanine

16. Proline

17. Serine

18. Threonine

19. Tyrosine

20. Valine

Amino acids

Proteins Classification

- Simple proteins yields simple amino acids on complete hydrolysis.

[Albumins, Globulins, Prolamines, Protamines, Histones]

- Conjugated proteinsA protein group bonded to a non-protein or prothetic group.

[Nucleo proteins – nucleic acids, Muco proteins – polysaccharides]

- Derived proteinsFormed by the partial hydrolysis of proteins, [ Peptones]

SOURCES OF PROTEINS

PLANT PROTEINSground nutssoya beansgreen peas

ANIMAL PROTEINSedible locusts

cheesefishesmeateggs

Physiologically proteins are classified into

Structural proteins e.g. Keratins, Collagens, Scelero proteins

Functional Proteins.e.g. Enzymes, Hormones

Proteins are considered as body builders.

Performs as Regulators with the Vitamins and Minerals

- - are the fatty substances found in all living organisms.

- - soluble in alcohol, ether, or other organic solvents.

- - highly energy rich compound insoluble in water.

- - 1 gram of lipid provides 9.3 Calories of energy.

-: Sources of Lipids :-

Vegetable Oils

Animal fats

Fish Oils

Lipids are classified into

Simple lipids

(on hydrolysis glycerol and fatty acids are liberated)

Compound lipids

(formed through the combination with other compounds e.g. Phospho lipids, Glyco lipids, Lipo proteins)

Derived lipids

(derived from the partial hydrolysis e.g. Cholestrol)

They act as bio-catalysts combining with proteins to create metabolically active enzymes that in turn produce hundreds of

important chemical reactions throughout the body.

Without vitamins, many of these reactions would slow down or cease

Vitamins are organic substances whose presence is indispensable for the proper growth and upkeep of the body.

classified according to their solubility in fat or water.

VITAMINS

Fat-soluble vitamins:

A, D, E and K

They are generally consumed along with fat containing foods, and because they can be stored in the body's fat, they do not have to be consumed every day.

Water-soluble vitamins:

B1, B2, B3, B6, B12 and C

They can’t be stored and must be consumed frequently, preferably every day (with the exception of some B vitamins)

VITAMIN Aknown as `Anti Xeropthalmic vitamin or Retinol

Food sources : Retinol are fish liver oil, dairy products, carrot, yellow maize, egg yolk and spinach

Functions: Visual perception, maintains the integrity of epithelium.

Deficiency diseases:

Xerosis [corneal epithelia becomes red and dry] Nyctalopia (Night Blindness),

Xeropthalmia (cornea become wrinkled and carotinised),

Keratomalacia (Necrosis and infection of Cornea)

Atrophy of lacrymal glands of the eye and reduction in tear secretion,

Appearance of Bitot’s spot in the cornea.

VITAMIN B1

Foods richest in thiamine are pork, organ meats, yeast, eggs, whole or enriched cereals, wheat germ, berries,

maintains the normal growth appetite and plays a role in the synthesis of nerve-

regulating substances

Beri-beri, muscular weakness, Beri-Beri affects nervous and cardio vascular systems

`known as Thiamine

VITAMIN B2

Food sources: liver, milk, meat, dark green vegetables,

whole grain and enriched cereals, etc.,

Necessary for cellular respiration

Loss of appetite, soreness of lips, mouth and tongue. Fissures appear at edges of the mouth.

`known as Riboflavin

VITAMIN B3

Food sources: liver, milk, meat, dark green vegetables, whole grain, cereals, etc.,

Plays as co-enzyme, Necessary for cellular respiration

Pellagra {symptoms: tongue becomes red and painful,

mental changes (dementia), dermatitis and stomatitis}

`known as Niacin or Nicotinic Acid (Antipellagra vitamin )

VITAMIN B6

Food sources: Egg yolk, liver, meat, fish, bananas, whole (but not enriched) grains, and leguminous plants

Necessary for absorption and metabolism of amino acids and Fats

Pyridoxine deficiency :

Dermatitis around eyes, nose, and behind ears.

Fissures appear above the lips and angles of the mouth.

`known as Pyridoxine

VITAMIN B12

Food sources: Egg yolk, liver, kidney, meat, fish and milk

Necessary for the formation of nucleoproteins, proteins, and red blood cells, and for the functioning of the nervous system

Pernicious anaemiaSore tongue and some neurological problems related with spinal

`known as

Cyanocobalamine

VITAMIN C

Food sources: Citrus fruits and tomatoes

maintains intra cellular metabolism

Provides immunity against infections

Scurvy , loss of weight and fatigue, Bleeding Gums, Loosening of teeth

`known as Ascorbic acid

VITAMIN D `known as `Anti richitic vitamin or

Calciferol

Food sources: fish liver oil, dairy products, carrot, yellow maize, egg yolk etc.,

Functions: Regulates the Calcium and Phosphorous metabolism. Essential for normal development of the bones and muscles

Rickets in children

Osteomalacia in adults

Defective calcification of bones

VITAMIN E

` known as `Anti sterilitic vitamin or Tocopherol

Food sources: wheat germ oil, leafy vegetables and lettuce, etc.,

Essential for normal fertility

Remains as anti-toxidant

Sterility is observed

VITAMIN K`known as `Anti haemorrhagic vitamin

Food sources: carrot, yellow maize, egg yolk husk of whole grains, yeast and milk etc.

Formation of Prothrombin,

Essential for normal blood clotting

Leads to haemorrhage

Fat Soluble Vitamins: a reviewFOOD SOURCES HEALTH BENEFITS DEFICIENCY

AGreen vegetables, milk products, liver

light-sensitive pigments in eye, epithelial tissue maintenance

Night blindness, extremely dry skinXeropthalmia

DDairy products, eggs, cod liver oil, UV light

Calcium absorption, bone formation

Rickets

EMargarine, seeds, green leafy vegetables

Protects fatty acids and cell membranes from oxidation

Possibly anaemia, sterility

K Green leafy vegetables

Blood coagulation haemorrhage

Water Soluble Vitamins

Students’ Assignment:

prepare a table for

CalciumMilk, cheese, dried legumes, vegetables

Bone and teeth formation, nerve transmission, blood clotting.

Rickets, osteoporosis, convulsions

Chlorine Foods containing salt; some vegetables and fruits

Fluid regulation between cells or cell layers

Acid-base imbalance in body fluids

Magnesium Whole grains; green, leafy vegetables

Enzyme activation, protein synthesis

Growth failure, behaviour problems, spasms

Phosphorus Milk, cheese, yoghurt, fish, poultry, meats, grains

Bone and teeth formation, acid-base balance maintenance

Weakness, loss of calcium

Potassium Bananas, leafy vegetables, potatoes, cantaloupe, milk, meats

Acid-base balance and fluid balance maintenance, nerve transmission, regular cardiac rhythm

Muscle cramps, Loss of appetite, Mental confusion,

Sulphur Fish, poultry, meats

Acid-base balance maintenance

liver function Disorders

Fluorine Drinking water, tea, seafood

Bone maintenance,

Osteoporosis; tooth decay

Sodium Common salt, Meat, fish

Acid-base balance, body water balance, nerve function

Muscle cramps, reduced appetite, mental apathy

Zinc Lean meat, whole-grain breads and cereals, dried beans, seafood

Component of enzymes of digestion, cell repair, reproduction

Growth failure, small sex glands, delayed wound healing

Iodine Salt-water fish, shellfish, vegetables, iodized salt

Component of thyroid hormone

Goitre, feeble intelligence

Iron Lean meats, eggs, whole grains,leafy vegetables, legumes

Haemoglobin formation energy metabolism

Anaemia

Chromium Legumes, cereals, meats, fats, vegetable oils, whole grains

Glucose metabolism

Adult onset diabetes

Copper Legumes, cereals, meats, fats, vegetable oils, whole grains

Red blood cell formation

Anaemia, impairs bone and nervous tissue development

Zoology Text book of XII std. By

Tamil Nadu Text Book Society

Encarta Encyclopedia

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