presentation Food and its constituents

1. WELCOME

2. JSS INSTITUTE OF EDUCATION
SAKLESHPUR- 573134
FROM
Deepika s k
First B Ed
Second semester
ED190317

3. FOOD AND CONSTITUENTS

4. INTRODUCTION
Food can be defined as a substance which nurishes the body. Food is the
source of energy and it is also provides materials for growth and development.
“Food provides the necessary nutrients and energy”

5. Food and constituents
Food constituents of food can be divided into three
groups on the basis of theire function
Energy releaser
Body builders
Regulators

6. constituents of foods
 Carbohydrates
 Lipids
 Proteins
 Vitamines
 Minerals
 Water
 Roughage

7. CARBOHYDRATES
Carbohydrates commonly called has sugar or saccharides
Our energy supply mainly from cereals, sugar, jiggery some kinds of fruits and potatoes contain
large quantity of carbohydrates
These are the compound made of carbon, hydrogen, and oxygen. the ratio is 1 : 2 : 1.

8. Carbohydrates mainly classified in to three
types
1) Manosaccharides : Example for - Glucose
2) Disaccharides: Example for - Maltose
3) Polysaccharides: Example for - cellulose

9. Importance of carbohydrates
1) Carbohydrates o digestion turn in to glucose. Glucose gets in to blood. The blood supplies
glucose to all cell of the body.
2) Carbohydrates are naturally accuring macronutrients
3) Carbohydrates includes sugar starch and cellulose
4) They are produced by green plants during photosynthesis
5) Energy is also required for growth functioning of the mussels during exercise or physical
activity and the maintain the body temperature

10. THANKYOU