food delivering webste

2. FOOD
 Food is any edible material that supports growth, repair,
and maintenance of the body.
 Any edible substance that we consume to fulfill our daily
requirement of nutrition is known as food.

3. Classification of food by origin
 Food of plants origin
Example-vegetable , cereals ,pulses ,fruits ,sugar ,
Spices ,oil seeds etc.
 FOOD OF ANIMAL ORIGIN
example - fish ,meat ,milk, eggs , honey

4. Classification of food by chemical
 Carbohydrates
 Proteins
 Fats
 Vitamin
 minerals

5. Classification of food by
predominant functions
 Energy supplying food
• cereals
• sugar
• roots
• tubers
• fats
• oil seeds

6.  Body building foods
• Milk
• Meat
• Poultry
• Eggs
• Fish
• Pulses
• Groundnuts

7. Classification of food by sources
 Cereals and millets
 Legumes
 Green vegetable
 Fruits
 Meat , fish , eggs and milk
 Fats and oil
 Nuts and oil seeds
 Sugar

8. Nutrition
 Science of food its relationship to health called
nutrition.
 Six classes of nutrients needed by the human body
e.g proteins ,fats carbohydrates, minerals ,vitamin
and water .
 Organic and inorganic complexes contained in food
are called nutrients .
 Which provides energy , helps to grow well and
normal development and repair of tissues.

9.  Nutrients are divided into two parts mainly as;
• Macro nutrients- macro nutrients are type food that are needed in large
quantities in the diet .these include carbohydrate ,proteins, fats ,cholesterol
, fiber, water.
• Micro nutrition – vitamins ,minerals called micro nutrients because they
required in small amount in body .

10. Classification of nutrients
 Based on source of origin
• Food from animal origin like; meat , milk , egg , fish etc .
• Food from vegetable origin like; cereals , pulses , green leafy vegetables and
fruits .
 Based on chemical nature
• Proteins
• Fats
• Carbohydrates
• Vitamins
• Minerals
• Nutrition

11.  Based on function
• Energy giving food such as carbohydrates
• Protective food such as vitamins and minerals.
• Body building and repairing.

12. THANK YOU