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NUTRITION

Classed of Food
The importance of a Balanced Diet Human Digestive System Absorption of The Digested Products Reabsorption of the Water And Defecation Healthy Eating Habits

CLASSED OF FOOD
Carbohydrate Protein Fat

Vitamins

Mineral Salts

Dietary Fibre

Water

All living things need food as a source of energy for the growth and repair of tissues ,maintain health and protect body from diseases.

CARBOHYDRATE

Supplies energy for the body. Is made up of carbon, hydrogen and oxygen. Is in the form of starch, glycogen, sucrose, glucose and fructose. Plants store carbohydrates in the form of starch and cellulose. Excess carbohydrate are stores as glycogen and fat in the human body. Carbohydrates source of energy include fruits, rice, flour, tubers and liver. The presence of starch is tested by using a solution of iodine that will changes colour of starch from brown to dark blue. The presence of the reducing sugar is detected by fehling`s solution or benedict`s solution tht will brick red precipite when the mixture is heated.

PROTEIN
Is made of carbon, hdrogen, oxygen and nitrogen. Monomeric amino acids are the building units of protein. Example of amino acids are glycine, alanine, glutamine and histidne. Source of protein are meat, milk, eggs and nuts. It important for the building of tissues, growth of body and repair of damaged tissues. Excess protein can be converted to sugar and urea in the body. The presence of protein is tested with Millions reagent that will form a brick red precipitate when the mixture is heated.

FAT
Made up of carbon, hydrogen and oxygen. The basics units of fat are fatty acids and glycerol. Supplies twice the amount of energy when compared to carbohydrates. The main source of fatty food is palm oils, fish oil, nuts and fatty meat. The presence of fat can be tested with a piece of filter paper that will form a translucent spot when a drop of fat is deposited and dried on the filter paper. Fat in food that is in the solid form can be tested by rubbing food on the filter paper.

VITAMIN

Vitamins is important to maintain health and prevent the body from diseases. Source, function and simptom of deficiency of vitamins are as in the table. Vitamin A, D, E, and K are Soluble in fat. Vitamin B and C are soluble in water.

Vitamin A

Source Milk, Carrots, Fish liver oils, cheese, butter, papaya, tomato. Cereals, yeast, milk, eggs, liver

Function For good night sight, healthy skin, growth of new cells. Control the supply of carbohydrate to muscles and nerve cells.

Simpton of deficieny Night blindness, Xerophthalmia, Dry and Scaly skin

Beri-Beri Pellagra Loss of memory Loss of Appetite

Oranges Tomatoes Vegeatables

Keeps the Skurvy skins healthy Anaemia increases the absorption of iron and calcium heals wound quickly.

Vitamin D

Source Milk, Butter, Cheese, Anchovies Leafy vegetables, milk, eggs Liver, tomatoes, cabbage

Function

Simpton of deficieny

Helps in the Rikets, absorption of Tooth decay phosphorus and calcium. Maintain the function of reproductive system Helps clotting of the blood sterility

Blood slow to clot

MINERAL SALTS
Is needed in small quantities to maintain health and aviod diseases. Important to build bones, formation of blood cells and allow the bodys processes to function properly. Source, function and deficieny of mineral salts are as in table

Mineral Salts

Source

Function

Simptom of deficiency

Calcium

Milk, Cheese, Cereals, Vegetables.


Common Salt, Milk, Meat

Bone Formation, Strong Teeth, Important for blood clotting.


Balance

Toooth decay, Rickets, Blood Slow to Clot.

Sodium

Iron Iodine Phosphorus Potassium

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