WELCOME TO APPSC/TSPSC

Sri Teja

Govt Employee

Online IAS Faculty ( Youtuber)

Blogger (www.nextgenias.com)

Sharing Knowledge with New Learning Strategies

KEYWORDSKEYLINESWORD MNEMONICSVISUAL MNEMONICSMIND MAPSLOGICAL ASSIMMILATIONMAGIC NUMBERSMEMORY TRAINDIGITAL STORY BUILDINGREADING SKILLSANSWER WRITING SKILLSACRONYMS

OFFICIAL STATUS - YOUTUBE

COMPONENTS OF FOOD

Body needs different kinds of food for special purpose

WHAT DO DIFFERENT FOOD ITEMS CONTAIN?

Ingredients in the food contain some components called nutrients

Major nutrients carbohydrates, proteins, fats, vitamins and minerals.

In addition, food contains dietary fibres and water needed by our body.

We can test whether cooked food or a raw ingredient contains one or more of these nutrients.

Carbohydrates found in the food are in the form of starch and sugarsTest for starch : Iodine solution >> blue black colour Test for proteins >> Copper sulphate + Caustic Soda >> violet colour Test for fat >> oily patch on paper

TEST FOR STARCH

TEST FOR PROTEINS

TEST FOR FATS

NUTRIENTS Survival and Growth

Macronutrients Bulk energy for metabolic system

Macronutrients necessary cofactors for metabolism to be carried out

Plants take nutrients from soil thru roots & from atmosphere thru leaves

Animals specialized digestive system >> breakdown micronutrients for energy

utilize micronutrients for metabolism & anabolism

Organic nutrients Carbohydrates, fats, proteins and vitamins

Inorganic nutrients dietary minerals, water, oxygen

SUBSTANCES THAT PROVIDE ENERGY

Carbohydrates made of diff sugars

Monosaccharides (glucose & fructose) - MGF

Disaccharides (sucrose and lactose) - DSL

Oligosaccharides

Polysaccharides (starch, glycogen, cellulose)- SGC

Fats give more energy than carbohydrates

Proteins growth and repair of body

- amino acids joined by peptide bonds

CARBOHYDRATES

PROTEINS

Body cant manufacture essential amino acids depend on diet

Proteins in nutrition >> broken down thru digestion by proteases back into free amino acids

Fats Glycerin molecule + 3 fatty acids

proper functioning of cell membrane, insulate body organs against shock, stable body temp,

healthy skin and hair

Inadequate amt of nutrients dietary deficiency

Excess of nutrients causes harm nutrient toxicity

FATS

Vitamins protect against diseases

Keeps eyes, bones, teeth, gums healthy

Most food items, usually, have more than one nutrient Ex: Rice carbohydrate rich

Few vitamins are needed from diet Ex: Ascorbic acid (form of Vitamin C) for humans but not for most of the animals

Universally recognized 13 vitamins

Vitamin refers to vitamer compounds > show biological activity associated with a particular vitamin

Above set of chemicals > grouped under alphabet generic decriptor Vitamin A (retinal, retinol and 4 caretenoids)

Vitamin D regulators of mineral metabolism or cell and tissue growth

Vitamin C, E antioxidants :: ACE

Largest no. of vitamins B complex vitamins: function as precursors for enzyme cofactors > help enzymes as catalysts in metabolism

Biotin making fatty acids

Folic acid carries methyl, formyl and methylene groups in the cell

Few vitamins are obtained from other means

Ex: Microorganisms in intestine Gut flora produces vitamin K and biotin

Other than nutrients, dietary fibres & water req Dietary fibres also known as roughage >> provided

by plant products Whole grains and pulses, potatoes, fresh fruits and

vegetables - main sources of roughage Roughage identifies the carbohydrate contained in

many diff types of food Roughage does not provide any nutrient to our

body, but is an essential component of our food and adds to its bulk. This helps our body get rid of undigested food

Roughage 2 types: soluble and insoluble fiber Water soluble fiber cellulose and lingnin Insoluble fiber foods like gum products and pectin Both required to keep body balanced and healthy

Water helps our body to absorb nutrients from food.

throws out some wastes from body as urine and sweat.

Normally, we get most of the water that our body needs from the liquids we drink such as water, milk and tea.

In addition, we add water to most cooked foods

BALANCED DIET

For growth & maintenance of good health >> reqof right nutrients + good amt of roughage & water balanced diet

Some nutrients get lost in the process of cooking and preparations

If the vegetables and fruits are washed after cutting or peeling them > loss of some vitamins

The skins of many vegetables and fruits contain vitamins and minerals

Repeated washing of rice and pulses may remove some vitamins and minerals present in them.

Cooking improves the taste of food and makes it easier to digest. At the same time, cooking also results in the loss of certain nutrients.

Many useful proteins and considerable amounts of minerals are lost if excess water is used during cooking and is then thrown away

Vitamin C gets easily destroyed by heat during cooking

Harmful if we eat too much of fat rich foods -obesity.

DEFICIENCY DISEASES Lack of right nutrients in food leads to

deficiency >> long period deficiency diseases

Lack of right proteins stunted growth, swelling of face, discolouration of hair, skin diseases , diarrhoea

Diet is deficient in both carbohydrates and proteins for a long period > growth may stop completely becomes very lean and thin and so weak

All deficiency diseases can be prevented by taking a balanced diet

VITAMIN A

VITAMIN B1

VITAMIN C

VITAMIN D

CALCIUM

IODINE

IRON