Science Chapter 2 -1

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Chapter : Nutrition

Part I


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2.1 Classes of Food


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Why nutrition is important?

All living things need energy to continue their life processes This energy comes from the food we eat.

Food is also need for growing and re

pairing body tissues.

Energy is released from food by the process of respiration.


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The food can be classified into seven cla


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Carbohydrate

Sources : Functions: Deficiency disease

Rice

Potatoes

BreadsFlour

To provideenergy


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Protein


Fish

Eggs

MilkBeans

Forgrowth and the

repair of body tissues.

Prevent Kwashiorkor

Kwashiorkor


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Fat


Cheese

Butter

Cooking oilMargarine

To provide twice as much

heat energy as

carbohydrates and toinsulate the body against

heat loss.


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Vitamins


Fruits

Vegetables

To maintain health and to

prevent various deficiencyof disease


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Minerals


Minerals are needed for

normalgrowth and

development of thebody.

They are needed in

small quantities


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Fibre or roughage

Sources : Functions:

Vegetables

Fruits

Cereals

To prevent constipation

and to help in peristalsis


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Water


Water

Fruits

Beverages

To regulate body

temperature

To maintain the liquid

condition of the cells

and medium of various

chemical reactions

Dehydration


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Facts about Vitamins

Water

soluble

Vitamin B

Vitamin C

Fat

soluble

Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamins

Vitamins Source Function Deficien


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A Carrot, lover, fish liveroil, green vegetables

For good night vision

Healthy skin

o Nigh

o Skin

B Eggs, milk, yeast,cereals

Release energy from

carbohydrates

Healthy nervous

system

Formation of red

blood cells

o Beri-

o Anae

C Fresh fruits, vegetables Healing of wounds Resistance to disease

o Scur

gum


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D Made by your body insunlight, also found in

milk, eggs, fish liver oil

Strong bones and

teeth

o Ricke

and d

E Vegetable oil, wholegrains, nuts, wheat

germ

Maybe needed for

reproduction

Helps to fight against

diseases

o Steril

K Made in the humanintestines, also found in

egg yolk, green

vegetables

Clotting of blood o Prolo


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Calcium


Cheese

Milk

Eggs

Helps form and

maintain healthy teeth

and bones Helps blood clotting and

construction of muscles

Rickets, Osteop


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Sodium


Common salt

Salted eggs

Soy sauce

Regulate blood pressure

Maintain the function of

muscles and nerves

Muscular cram


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Iron


Liver

Eggs

Spinach

Lean red meat

Salmon

Formation of

haemoglobin

Anaemie


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Iodine


Seafood

Leafy vegetables

Synthesis of thyroxine

(hormone that increases

the rate of cell metabolism

and regulates growth)

Goitre


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Phosphorus


Milk

Cheese

Eggs

Meat

Vegetables

Formation of bones and

teeth

Rickets


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Potassium


Meat

Nuts

Bananas

Maintain body fluid,

proper function of

nerves, regulation ofheartbeat

Weak muscles,

Paralysis is loss of

muscle function for

one or more muscles


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Science Chapter 2 -1