1. FOOD TECHNOLOGY
Nutrition and Functions

2. FUNCTION OF PROTEIN
 Main Function: Growth and repair of body cells
and tissue
 Other Functions: Source of Energy, Functioning of
Antibodies to resist Infection and Regulation of
Enzymes and Hormones
 Sources:
HBV (High Biological Value) Proteins: Meat and
Fish, Milk and Cheese, Eggs
 LBV (Low Biological Value) Proteins: Pulses
(beans/peas), Nuts, Bread and Cereals, Vegetables

3. FUNCTION OF CARBOHYDRATE
 Main Function: Energy!
 Sources: Bread and Cereals, Fruit and
Vegetables, Pulses, Pastas, Potatoes, Bran, Rice
Carbohydrates can be split up into:
Sugars Monosaccharides Glucose
Fructose
Disaccharides Maltose
Sucrose
Lactose
Non Sugars Simple Starch
Polysaccharides Cellulose
Glycogen
Complex Pectin
Polysaccharides Gums (additives)

4. FUNCTION OF LIPIDS
 Main Function: Concentrated form of Energy
which help maintain body temperature and protect
Body Tissues and Organs.
 Other Functions: Formation of Adipose Tissue
(used as energy reserve/insulates/protection),
Source of Essential Fatty Acids and provide Fat
Soluble Vitamins (A,D,E,K)
 Sources: Meat and Fish, Confectionary,
Butter/Lard, Processed Foods, Dairy Products, Egg
Yolk

5. VITAMINS
Functions and Sources

6. VITAMIN C
 Function: Works as an antioxidant needed for the
formation of Collagen to hold cells together, Healthy
teeth, gums and blood vessels, Improves iron
absorption and resists infection
 Sources: Mainly found in Vegetables (Broccoli,
Brussel Sprouts, Green and Red Peppers,
Cabbage) and Fruit (Lemon, Lime, Pineapples and
Strawberries)

7. FAT SOLUBLE VITAMINS (A,D,E,K)
 Vitamin A: Needed for new cell growth, healthy
skin, hair, and tissues, and vision in dim light.
Dark green and yellow Vegetables (Broccoli,
Spinach, Carrots, Sweet Potatoes) and Fruit
(Apricots) and Animal Sources (Milk/Cheese, Liver,
Eggs)
 Vitamin D: Needed for absorption of Calcium and
Phosphate for healthy, strong bones and teeth.
 Dairy Products (Milk/ Cheese), Liver, Eggs,
Salmon, Fortified Margarine.
Naturally Sourced from Sunlight!

8. FAT SOLUBLE VITAMINS (A,D,E,K)
 Vitamin E: Protects red blood cells and helps
prevent destruction of vitamin A and C.
 Found in Margarine and Vegetable Oil
(Soybean, Corn and Safflower) and Green leafy
vegetables.
 Vitamin K: Needed for normal blood clotting and
synthesis of proteins found in plasma, bone, and
kidneys.
 Found in
Spinach, Lettuce, Cabbage, Cauliflower, Wheat
Bran, Organ Meats, Cereals, some
Fruits, Meats, Dairy Products, Eggs.

9. VITAMIN B (B1, B2, B3, B12)
 Vitamin B1 (Thiamine): Needed for energy
metabolism and the proper function of the nervous
system.
 Found in Whole Grains, Soybeans, Peas, Liver,
Kidney, Seeds and Nuts.
 Vitamin B2 (Riboflavin): Needed for energy
metabolism, building tissue, and helps maintain
good vision.
 Found in Dairy Products, Lean Meats, Poultry,
Fish, Grains, Broccoli, Asparagus, Spinach, and
Enriched food products.

10. VITAMIN B (B1, B2, B3, B12)
 Vitamin B3: Essential for releasing energy from
Carbohydrates, Fats and Proteins. Necessary for
healthy skin, nerves and digestive system.
 Found in Salmon, Chicken Breast, Asparagus,
Halibut (fish), Calf's Liver, and Turkey.
 Vitamin B12: Needed for building proteins in the
body, red blood cells, and normal function of
nervous tissue.
 Found in Liver, Kidney, Yogurt, Dairy Products,
Fish (Sardines, Salmon, Oysters)