Nutritive Value of Food Food Tchnology

1. A Seminer On,
Nutritive Value of Food
SUBMITTED TO, SUBMITTED BY,
Dr.Supratim Chowdhury Soumya Sardar
Dept. of Fish Processing Technology Roll No. F/2015/37

2. Nutrients Substances obtained from food
that provide nourishment
Macronutrients Micronutrients
Energy producing Protective
Carbohydrates, fats,
proteins
Vitamins, minerals

3. Major nutrients in foods:
 Carbohydrates
 Proteins
 Fats
 Vitamins
 Minerals

4. o CARBOHYDRATES :
 Carbohydrates are the main components of fruits and
vegetables and represent more than 90 % of their dry
matter
 Classified into three groups
I. Monosaccharides (glucose, fructose, arabinose, xylose)
II. Oligosaccharides (sucrose, maltose, raffinose, stachyose)
III. Polysaccharides (starch, cellulose, hemicellulose)

5. o PROTEIN:
 Necessary for building and repairing of body tissues
 Act as transport nutrients
 Act as enzymes and hormones
 Supply 4Kcal/ g energy
 Help in recovering from infections and diseases
(strengthen immune system)
 RDA for protein is 34-56 g/ day, depending upon age and
sex
 During pregnancy and lactation it is 71 g/ day

6. o FAT :
Sly energy 9 Kcal/g
Essential for absorption of fat soluble vitamins such as vitamin A, D, E, K Supply energy 9 Kcal/g
 Essential for absorption of fat soluble vitamins such as
vitamin A, D, E, K

7. Vitamin Functions Deficiency
Vitamin
A
Essential for proper vision, healthy skin, alimentary and
urinary tracts
Reduces susceptibility to infections
foods rich in beta-carotene may reduce the risk of lung
cancer and certain oral cancers
Night blindness and
keratomalacia
Vitamin
D
Essential for healthy bones
Helps in calcium absorption in body
Rickets (in children) and
osteomalacia (in adults)-
degeneration of bones
Vitamin
E
Possesses antioxidant property
Reduces risk of degenerative diseases
Prevents oxidation of lipids and maintains cell integrity
Enhanced fragility of red
blood cells and increased
urinary excretion of creatine
indicating muscle damage
o VITAMINS :
 Fat soluble vitamins: Vitamin A, D, E, K
 Water soluble vitamins: Vitamin B complex, C

8. Vitamin Functions Deficiency
Vitamin K It is an antihaemorrhagic vitamin. It is necessary for
the clotting of blood, Necessary for liver
functioning
Prolonged blood clotting time
which may lead to internal
hemorrhage and
uncontrolled bleeding
Vitamin B
complex
Includes thiamine, riboflavin, nicotininc acid,
pantothenic acid, pyridoxine, folic acid, biotin,
choline, inositol
Act as co-enzymes and therefore esssential for the
metabolism and proper utilization of energy,
carbohydrates and fats
Deficiency diseases involving
the these vitamins are
multiple in nature
Vitamin C Required for collagen synthesis, bone and teeth
calcification
Helps in absorption of dietary iron
Builds resistance to infection
Aids in the prevention and treatment of the
common cold
Gives strength to blood vessels
One of the major antioxidant nutrients
Scurvy: soft and bleeding
gums

9. o Important Minerals:
 Calcium
 Phosphorus
 Iron
 Sodium
 Potassium
 Magnesium
 Zinc
 Copper

10. Minerals
Minerals Functions
Calcium Formation and maintenance of skeleton and teeth
Contraction of muscles and normal functioning of heart
and nervous system
Phosphorus For healthy bones and teeth
Component of nucleic acids
Helps in cellular metabolism of nutrients
Iron Essential for formation of hemoglobin of red blood cells of blood and
transport of oxygen
Necessary for various oxidation reduction reactions in body
Potassium In conjunction with sodium, it is necessary to maintain osmotic
balance and keep cells in shape
Magnesium Required for cellular metabolism
Present in bones alongwith calcium