This document provides information from Dr. Dolly Rani, an assistant professor of home science, on the topic of food, nutrition, and a balanced diet. It defines food and its functions, including physiological, psychological, and social functions. It discusses the concepts of nutrition, malnutrition, and the five main food groups. Key points covered include defining food and its role in providing energy, building the body, and having protective and regulatory functions. A balanced diet consisting of varieties from the five food groups is described as important for health. Factors affecting a balanced diet and different conditions of nutrition are also summarized.

1. DR. DOLLY RANI
ASSISTANT PROFESSOR
[HOME SCIENCE]
P.R. GOVERNMENT GIRLS PG COLLEGE
ETAWAH
B.A. FIRST SEMESTER
CO- CURRICULAR COURSE
FOOD, NUTRITION AND
HYGINE

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DR. DOLLY RANI,
ASSISTANT PROFESSOR [HOME SCIENCE]
P. R. GOVERNMENT GIRLS PG COLLEGE
WHAT IS FOOD?
Food is any substance consumed to provide
nutritional support for an organism.
In general, we said that anything we eat is
called food, but it is not enough for defining
food. Thus, there are the following conditions
for defining food:
1. Any solid, semi-liquid or liquid
substance that is edible.
2. Digestible.
3. Essential for keeping our body
healthy and active.
Thus, we can say that ‘Any solid, semi-liquid
or liquid substance that is edible, digestible
and essential for keeping our body healthy
and active is called food’.
According to the food dictionary – “That
nutritious substance, which is absorbed and
assimilate in the body of an organism,
conducts the function of its growth, repair
from wear and tear and conducts various
activities of survival, is called food”.
Thus, the food is any nutrient-rich material
consumed or absorbed by living organism in
order to sustain life and growth.
FUNCTION OF FOOD
Food is important for life. To be healthy and
active, we should certainly have enough
food. The food we eat should be safe and rich
in all the nutrients for our body needs. We
should choose from a wide variety of foods
and we should eat them regularly, every day.
Do not forget that we should also enjoy the
food that we eat; it should look, smell and
taste good. Without good nutrition, children
and young people cannot develop their
potential to the full and adults will have
difficulty in doing their best. [source:
https://www.brainkart.com/article/Functions
-of-food_33938/]
Function of food can be classified into
three categories:
1. Physiological function
2. Phycological function
3. Social function
1. Physiological functions of food
The physiological functions of food can be
further sub-divided as follows:
a. Energy giving
b. Body building
c. Protective and Regulatory

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DR. DOLLY RANI,
ASSISTANT PROFESSOR [HOME SCIENCE]
P. R. GOVERNMENT GIRLS PG COLLEGE
a. Energy giving
This group includes foods rich in
carbohydrate, fats and proteins. Energy is
defined in terms of kilo calories and thus one
gram of carbohydrate gives 4 kcal, one gram
of protein gives 4 kcal, while one gram of fat
gives 9 kcal. This group may be broadly
divided into two groups:
· Cereals, pulses, nuts and oilseeds,
roots and tubers.
· Simple carbohydrates like sugars, fats
and oils.
Cereals provide in addition to energy large
amounts of protein, minerals and vitamins in
the diet. Pulses also give protein and B
vitamins besides giving energy to the body.
Nuts and oilseeds are rich in energy yielding
as they are good sources of fats and proteins.
Roots and tubers though mainly provide
energy, contribute to some extent to minerals
and vitamins.
b. Body Building:
The foods we eat become us. Thus, one of the
most important functions of food is that of
building the body. They are classified into
two groups:
· Milk, egg, meat and fish: They are
rich in protein of high biological value. These
proteins have all the essential amino acids in
correct proportion for the synthesis of body
tissues.
· Pulses, oilseeds and nuts: They are
rich in protein but may not contain all the
essential amino acids required by the human
body.
c. Protective and Regulatory function
Food rich in protein, vitamins and minerals
have regulatory functions in the body eg.
maintaining the heartbeat, water balance and
body temperature. Protective foods are
broadly classified into two groups.
· Food rich in vitamins, minerals and
proteins of high biological value eg. milk,
egg, fish and liver.
· Food rich in certain vitamins and
minerals only eg. green leafy vegetables and
fruits.
2. Psychological Functions of food
The second major function of food is the
psychological function. Food must also
satisfy certain emotional needs. These
include sense of security, love and attention.
Every one of us belong to a particular culture
with its own unique food habits
characteristics of that culture and caste.
3. Social function of Food
Food and eating has significant social
meaning. Food is also a symbol of our social
life Sharing food with any other person
implies social acceptance. When you share a
meal with someone, you are expressing your
acceptance of friendship and respect for that
person. Food is a medium through which we
express our happiness. For example, feasts
are given at specific stages of life, such as
birth, birthday, marriage etc.
NUTRITION
“Nutrition is the process of taking in food
and converting it into energy and other vital
nutrients required for life.”
Nutrition is
the biochemical and physiological process
by which an organism uses food to support
its life. It provides organisms with nutrients,

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DR. DOLLY RANI,
ASSISTANT PROFESSOR [HOME SCIENCE]
P. R. GOVERNMENT GIRLS PG COLLEGE
which can be metabolized to create energy
and chemical structures.
Thus, nutrition is a process in which an
organism consumes any food substance, then
the digestion, absorption, assimilation and
excretion take place.
Nutrition is a critical part of health and
development. Better nutrition is related to
improved infant, child and maternal health,
stronger immune systems, safer pregnancy
and childbirth, lower risk of non-
communicable diseases (such as diabetes and
cardiovascular disease), and longevity.
Healthy children learn better. People with
adequate nutrition are more productive and
can create opportunities to gradually break
the cycles of poverty and hunger.
Malnutrition, in every form, presents
significant threats to human health. Today the
world faces a double burden of malnutrition
that includes both undernutrition and
overweight, especially in low- and middle-
income countries. There are multiple forms
of malnutrition, including undernutrition
(wasting or stunting), inadequate vitamins or
minerals, overweight, obesity, and resulting
diet-related noncommunicable diseases.
The developmental, economic, social, and
medical impacts of the global burden of
malnutrition are serious and lasting for
individuals and their families, for
communities and for countries.
BALANCED DIET
A diet consisting of a variety of different
types of food and providing adequate
amounts of the nutrients necessary for good
health.
A diet that contains the proper proportions
of carbohydrates, fats, proteins, vitamins,
minerals, and water necessary to maintain
good health.
A balanced diet includes foods from five
groups and fulfills all of a person’s nutritional
needs. Eating a balanced diet helps people
maintain good health and reduce their risk of
disease. A balanced diet provides all the
nutrients a person requires, without going
over the recommended daily calorie intake.
CONSUPTION
DIGESTION
ABSORPTION
ASSIMILATION
EXCRETION

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UNIT - 1
DR. DOLLY RANI,
ASSISTANT PROFESSOR [HOME SCIENCE]
P. R. GOVERNMENT GIRLS PG COLLEGE
By eating a balanced diet, people can get the
nutrients and calories they need and avoid
eating junk food, or food without nutritional
value.
Factor Effecting Balance Diet
Income
People who have a lower income are more
likely to eat unhealthy foods, points out the
British Food Standards Agency. They are less
likely to choose whole grains and fresh foods,
and more likely to indulge in soda and
processed foods. Unfortunately, unhealthy
foods are often the most affordable, leading
low-income families into a life of unhealthy
eating and obesity along with poverty.
Time
A time-crunched schedule can lead people to
make poor diet choices, sacrificing healthy
foods for quick and convenient ones. A
working mother who is short on time,
working outside of the home and running
errands may stop at a fast food restaurant to
feed her children, whereas someone who has
less responsibility has more time to cook
wholesome foods from scratch.
History
If your parents always cooked you
comforting but fatty meals, there’s a good
chance that those are the foods that you love
and are comfortable with. Your parents and
family life are a lead factor in your diet
choices, as some of your food preferences
were likely formed when you were a small
child. Your preferences are then passed onto
your children, which is why it is so important
to choose healthy foods to perpetuate a cycle
of healthy eating.
Education
A study completed by Cambridge University
found that education was a factor in the diet
of choice. In fact, 59 percent of middle-aged,
educated individuals ate a healthy diet, while
only 47 percent of older, less-educated
individuals ate healthily. Education,
especially when it comes to education of
health sciences and food choices, is an
important way to learn about healthy diets
and caring for your body.
Age
The older you become, the less likely you are
to indulge in an unhealthy diet, notes the
Journal of the American Diabetic
Association. When you’re young, you’re
likely to eat a diet of foods high in sugar,
saturated fats and artificial flavorings;
however, older people eat fewer convenience
and junk foods. A study conducted by the
University of Minnesota found that the older
you are, the better your diets are overall.
CONDITION OF NUTRITION
Nutrition is the process of how the body
metabolizes nutrients, how diet affects health
conditions, and how the body uses nutrients
to grow. Malnutrition is the result of eating a
diet that has an excess or lack of specific
nutrients, which can cause health problems.
Malnutrition refers to deficiencies or
excesses in nutrient intake, imbalance of

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DR. DOLLY RANI,
ASSISTANT PROFESSOR [HOME SCIENCE]
P. R. GOVERNMENT GIRLS PG COLLEGE
essential nutrients or impaired nutrient
utilization. The double burden of
malnutrition consists of both undernutrition
and overweight and obesity, as well as diet-
related noncommunicable diseases.
Undernutrition manifests in four broad
forms: wasting, stunting, underweight, and
micronutrient deficiencies.
Many factors cause malnutrition. Suboptimal
diets is one, but other factors also play a role
– for example, food security, health status,
education, social and gender relations,
sociocultural and behavioural nuances,
environmental and economic conditions,
political situations, technology and
infrastructure.
Malnutrition is often split into two broad
groups of conditions:
1. undernutrition, including stunting,
wasting, underweight and
micronutrient deficiencies
2. overweight, obesity and diet-related
non-communicable diseases (NCDs).
Populations more at risk of undernutrition
include:
Poor and low income. Whether in a
developed country like the U.S. or in
developing countries with fewer
resources overall, poorer communities
have less access to adequate nutrition.
Children. Children have greater
nutritional needs than adults in order to
grow and develop. Disadvantaged
children are especially at risk of
undernutrition and its consequences.
Chronically ill. Many chronic illnesses
can directly affect appetite and/or calorie
absorption. Some increase your caloric
needs. Spending time in the hospital is
also a risk factor for undernutrition.
Elderly. As adults advance in age, their
nutrition can deteriorate for several
reasons, including reduced mobility,
institutionalization, reduced appetite and
reduced absorption of nutrients.
Populations more at risk of overnutrition
include:
Poor and low income. In developed
countries, poorer communities often have
easier access to fast foods, which are high
in calories but low in nutritional value,
than they have to nutritious whole foods.
This can lead to macronutrient
overnutrition with micronutrient
undernutrition.
Sedentary. Desk jobs, family
obligations, health and social factors that
keep people sitting all day instead of out
and moving about can lead to significant
weight gain.

7. CO-CURRICULAR
UNIT - 1
DR. DOLLY RANI,
ASSISTANT PROFESSOR [HOME SCIENCE]
P. R. GOVERNMENT GIRLS PG COLLEGE
FIVE FOOD GROUP
The key to eating well is to enjoy a variety of
nutritious foods from each of the five food
groups.
These five food groups make up the
Australian guide to healthy eating (see right).
Foods are grouped together because they
provide similar amounts of the key nutrients
of that food group. For example, the key
nutrients of the milk, yogurt, cheese and
alternatives food group include calcium and
protein, while the fruit group is a good source
of vitamins, especially vitamin C.
To meet the nutrient requirements essential
for good health, you need to eat a variety
from each of the five food groups daily, in the
recommended amounts. It is not necessary to
eat from each food group at every meal. In
fact, in some instances, you only need to eat
some of the foods in each food group a couple
of times a week. Take a look at Guideline
2 and discover the wide variety of choices
within the five groups.
It is also important to enjoy a variety of foods
within each of the five food groups because
different foods vary in the amount of the key
nutrients that they provide. For example, in
the vegetables and legumes food group,
orange vegetables such as carrots and
pumpkins contain significantly more vitamin
A than other vegetables such as white
potatoes.
Let’s take a look at the five food groups and
discover the incredible variety and the
abundance of choice there is when eating
from these groups.
five food groups:
 Vegetables and legumes/beans
 Fruit
 Grain (cereal) foods, mostly
wholegrain and/or high cereal fibre
varieties
 Lean meats and poultry, fish, eggs,
tofu, nuts and seeds and
legumes/beans
 Milk, yoghurt cheese and/or
alternatives, mostly reduced fat