This document discusses the components of nutrition, focusing on carbohydrates and fats. It explains that carbohydrates are made of hydrogen, oxygen, and carbon, and are classified as sugars (monosaccharides like glucose, fructose, galactose or disaccharides like sucrose, maltose, lactose) or starches (polysaccharides like cellulose). Fats also contain hydrogen, oxygen, and carbon, and are important for energy storage and absorption of fat-soluble vitamins. Carbohydrates and fats both provide energy but have different chemical structures and roles in the body.
4. Components of food
1) Carbohydrates
2) Fats
3) Proteins
4) Mineral Salts
5) Vitamins
6) Water
5. Carbohydrates
• Carbohydrates are the compounds of
Hydrogen[H], Oxygen[O] and
Carbon[C].
• The ration of Hydrogen : Oxygen is
always 2:1.
• They are oxidized to release energy.
9. Sugars
• Sugars are a type of carbohydrate
which dissolve in cold water.
• They are classified into two groups:
1. Monosaccharide
2. Disaccharide
•Sugars are a type of
carbohydrate which dissolve
in cold water.
•They have a sweet taste.
•They are classified into two
groups:
1. Monosaccharide
2. Disaccharide
10. Monosaccharide
• They need no digestion and are
straightaway absorbed into the body
• Chemical formula :
• Also known as Single Sugars
11. Glucose
• General chemical formula :
• Most common and simplest form of
sugar found in the human body
• Popularly known as Grape-Sugar
• Blood sugar means the glucose level in
the blood
12. Galactose
• It is a simple
sugar.
• It is found in
milk and
milk
products.
13. Fructose
• Fructose is common in plants.
• Popularly called as Fruit Sugar.
•HFCS : High Fructose
Corn Syrup
•It is a sweetener made
from corn starch that
has been processed
with glucose
14. Disaccharides
• Also known as Double Sugars.
• They need digestion.
• General chemical formula :
Disaccharides
Sucrose Maltose Lactose
15. Sucrose
• It is the commercial sugar.
• Obtained from sugarcane in our
country.
• Also obtained from sugar-beet.
• Glucose + Fructose = Sucrose
16. Maltose
• Also known as Malt Sugar.
• Glucose + Glucose = Maltose.
• It is found on germinating seeds when
they break their starch store for food.
19. Starch
• Starch is an insoluble carbohydrate.
• Plants store carbohydrates in this form.
• Chemical formula :
• They are known as polysaccharide.
20.
21. Cellulose
• Found in the cell wall of the plants.
• It is unused in our body but contributes
roughage.
22. Roughage
• The cell wall of plants contains cellulose.
• When we eat fruits and vegetables,
some cellulose remains undigested.
• This is because that we don’t have
cellulose digesting enzyme i.e. cellulase.
• This is fibrous and thus, acts as
roughage
23. Functions of roughage
1. Roughage is fibrous thus, it absorbs a
lot of water which keeps the faecal
matter soft and prevents constipation.
2. The movement of undigested food
through intestines becomes easy.
3. It stimulates the muscle contraction
which makes the movement of faecal
matter easy.
25. Glycogen
• Form in which carbohydrates are stored
in animals.
• It is mainly stored in the liver.
• Liver glycogen maintains the glucose
level in the blood.
• Muscle glycogen supplies energy
during muscle contraction.
26.
27. Fats
• Fats are the compounds of
Hydrogen[H], Oxygen[O] and
Carbon[C].
• The oxygen content in these nutrients
are comparatively lesser.
• One mole of fat produces 9.45 Kcal of
energy
28.
29. Functions of fats
• Produces energy
• Important storage form of food
• Solvent for fat-soluble vitamins i.e.
A,D,E,K
• Fat protects rapid loss of heat from the
skin
