Classification of Food
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This document classifies foods according to their chemical properties, functions in the body, origin, and nutritive value. Foods are classified according to their chemical nature as carbohydrates, proteins, fats, vitamins, minerals, and water. According to their functions, foods are classified as energy-giving, body-building, or protective. Foods also differ in whether they contain carbon (organic) or not (inorganic). Their origin is either from animals or plants. Based on daily needs, foods are classified as macronutrients or micronutrients. The document concludes with classifications according to nutritive value for different food groups.
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The document provides dietary guidelines and information about balanced diets and food classification. The key points are:
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2. A balanced diet includes all essential nutrients in the correct amounts and can be classified by nutrients (macronutrients like proteins, fats and carbs vs micronutrients like vitamins and minerals), origin (animal vs plant foods), and chemical composition (carbs, proteins, fats, vitamins, minerals, etc.).
3. Foods are also classified by their functions
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The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates include sugars and starches, and provide energy. Proteins are made of amino acids and are used to build and repair tissues. Fats provide long-term energy storage and insulation. Fiber is important for digestive health. A diet high in saturated fats can increase risks of obesity, high cholesterol, and heart disease. Maintaining a balanced diet and calorie intake through nutrition and exercise can influence overall health and weight.
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2. A balanced diet includes all essential nutrients in the correct amounts and can be classified by nutrients (macronutrients like proteins, fats and carbs vs micronutrients like vitamins and minerals), origin (animal vs plant foods), and chemical composition (carbs, proteins, fats, vitamins, minerals, etc.).
3. Foods are also classified by their functions
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Classification of food
CLASSIFICATION OF FOOD IN FOUR DIFFERENT BASIS
1 ON THE BASIS OF ORIGIN
2 ON HE BASIS OF CHEMICAL COMPOSITION
3 ON THE BASIS OF PREDOMINANT FUNCTION
4 ON THE BASIS OF NUTRITIVE VALUE
WITH EXAMPLES AND PICTURES FOR BETTER UNDERSTANDING
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Classification of food
CLASSIFICATION OF FOOD IN FOUR DIFFERENT BASIS
1 ON THE BASIS OF ORIGIN
2 ON HE BASIS OF CHEMICAL COMPOSITION
3 ON THE BASIS OF PREDOMINANT FUNCTION
4 ON THE BASIS OF NUTRITIVE VALUE
WITH EXAMPLES AND PICTURES FOR BETTER UNDERSTANDING
Nutrition
This document discusses the importance of a balanced diet and proper nutrition. It defines a balanced diet as one containing foods from all main food groups in correct proportions according to one's age, body size, sex, occupation, health status and climate. A balanced diet provides vital functions, supports growth and repair of cells, and ensures sufficient energy. It recommends drinking water, minimizing sugar intake, eating regular meals and planning meals with moderate portions of proteins, healthy fats and carbohydrates, fruits and vegetables. The document also discusses being sensitive of others' religious beliefs regarding food.
THERAPEUTIC DIET
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
Fats as a nutrient
a natural oily substance occurring in animal bodies, especially when deposited as a layer under the skin or around certain organs.
Balanced Diet
The document discusses the food pyramid and balanced diet, noting that diets should be based on energy needs, food preferences, and nutrient requirements. It outlines the major food groups in the pyramid and provides examples of common foods that fall under each group. The document also discusses nutrient needs changing as one grows, energy needs based on activity levels and body size, and using the food pyramid to develop a balanced menu. Key nutrients are defined along with their functions. A chart is included to match foods with their primary nutrients based on the food pyramid guidelines.
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Nutrition labels provide important information to help consumers make informed food choices, including serving size, calories, fat, carbohydrates, protein, vitamins and minerals. Regulations set by Health Canada require most packaged foods to display this nutritional information and list ingredients from highest to lowest percentage by weight. The labels help manage health conditions like diabetes and allow people to meet dietary needs by determining a food's nutritional composition and ingredients.
Proteins simplified
Proteins are macromolecules made up of amino acids that are essential for human life. They are needed for growth, tissue repair, enzyme and hormone production. The building blocks of proteins are 22 amino acids, some of which must be obtained through diet. Common sources of protein include meat, eggs, dairy, grains, legumes and nuts. Protein requirements vary based on age, gender and activity level but adults generally need 0.8-1 grams of protein per kilogram of body weight daily. Proteins are classified based on structure, solubility and nutritional properties and perform many important functions in the human body.
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The document discusses the importance of understanding food and nutrition. It defines key terms like food, nutrition, diet, and provides objectives for a lecture on the topic. The main points are that nutrition is related to health and disease, and food provides energy, essential nutrients, and reduces disease risk if consumed as part of a healthy diet. The document also outlines the basic food groups including grains, vegetables, fruits, dairy, proteins, and fats/oils, and provides details on examples of foods in each group and their nutritional benefits.
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Macronutrients provide energy and are essential for growth and maintenance of the body. The document discusses the three main macronutrients - carbohydrates, proteins, and fats. Carbohydrates are divided into simple and complex categories, with simple carbs like sugars providing quick energy and complex carbs like whole grains being more filling and nutritious. Proteins are essential building blocks and energy sources, with animal products providing complete proteins and plant sources providing complementary proteins when combined. Fats serve various functions in the body and are classified based on their structure.
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Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
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This document provides an introduction to nutrition and discusses various macronutrients and micronutrients. It defines nutrition and discusses dietary constituents such as proteins, vitamins, and minerals. It then classifies foods by origin, chemical composition, and predominant function. The document proceeds to describe the major macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins and minerals) in detail, outlining their sources, functions, deficiency symptoms, and requirements. It concludes by briefly mentioning the nutritional profiles of cereals, millets, and pulses.
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There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases.
Macronutrients
“Macro” means large
These are nutrients which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water.
These substances are needed for the supply of energy and growth, for metabolism and other body functions.
II. Micronutrients
‘micro’ means small
Micronutrients are substances which people need in their diet in only small amounts.
These include minerals and vitamins.
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This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
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food and nutrition, their classification and function (carbohydrtates, proteins, fats, viamins, minerals, water and roughage)
nutrition_powerpoint pediatrics nutrition
Nutrition is the study of how the body uses food. A nutrient is a chemical substance in food that helps maintain the body. The 6 major nutrients are:
1. Carbohydrates (rice, pasta, bread) - provide energy
2. Protein (meat, eggs, beans) - build muscle and tissue
3. Fat (oil, butter) - provide energy and support cell function
4. Vitamins (fruits, vegetables) - support growth and development
5. Minerals (dairy, leafy greens) - build bone structure and support bodily processes
6. Water - supports all bodily functions
5 of the 10 dietary guidelines are:
1. Aim for a healthy weight
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Classification of Food
- 2. Food Classification by Chemical Properties 03. Mass 04. Chemical Nature 01. Functions in the body 02. 05. Origin 06. Nutritive Value
- 3. -James Beard “Food is our common ground, a universal experience.”
- 4. FOOD Food is any edible material that supports growth, repair and maintenance of the body.
- 6. Concept 1 Mercury is the closest planet to the Sun and the smallest one in the Solar System Chemical Nature According to the chemical nature • carbohydrates • vitamins • proteins • dietary fiber • fats/ lipids • water minerals
- 7. According to their Function in the Body Energy Giving Food The carbohydrates, fats and the protein are considered as calorie nutrients. Body-Building Food They are the nutrients that form body tissues. Protective Foods The nutrients that function to regulate body processes.
- 8. According to their Function in the Body Energy Giving Food The carbohydrates, fats and the protein are considered as calorie nutrients. Protective Foods The nutrients that function to regulate body processes.
- 9. According to their Function in the Body Body-Building Food They are the nutrients that form body tissues. Protective Foods The nutrients that function to regulate body processes.
- 10. According to their Function in the Body Body-Building Food They are the nutrients that form body tissues. Protective Foods The nutrients that function to regulate body processes.
- 11. According to their Function in the Body Protective Foods Vitamins and Minerals The nutrients that function to regulate body processes.They protect us from various diseases.
- 12. According to their Function in the Body
- 13. According to Chemical Properties Examples Water and minerals Examples Carbohydrates, proteins, fat,minerals Inorganic Nutrients that do not contain the element of carbon are called as inorganic nutrients. Organic Nutrients that contain the element of carbon are called as organic nutrients.
- 14. According to its mass Micronutrients are needed in small quantities (usually in amounts less than milligrams). Macronutrients Macronutrients are required in large quantities daily.They are the basis of any diet. Vitamins and Minerals Carbohydrates, Proteins and Fats Micronutrients
- 15. According to Origin Animals and Plants Food Classification according to origin
- 16. According to its Nutritive Value • Cereals and millets - • Pulses - • Nuts and oil seeds - • Vegetables - • Green leafy vegetables - • Non-leafy vegetables - • Roots and tubers - • Fruits - • Milk and milk products - • Animal foods—meat, fish, liver, egg etc- • Carbohydrate foods - • Condiments and spices -
- 17. Physiological Functions of Food Social ● Symbol of hospitality, love , friendship and social acceptance Psychological ● Satisfy hunger, gives happiness, relaxed emotions, emotional outlet ● Growth and Development of the body/ Provision of Energy/ Maintenance of cells http://www.brainkart.com/article/Functions-of-Food_37945/
- 19. CREDITS: This presentation template was created by Slidesgo, including icons by Flaticon, infographics & images by Freepik Thanks! addyouremail@freepik.co m +91 620 421 838 yourcompany.com Does anyone have any questions? Please keep this slide for attribution