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Understanding the components of food is key to making healthy and nutritious choices for our diets. Each component - carbohydrates, proteins, fats, vitamins, minerals, and water - plays a unique and crucial role in supporting bodily functions and maintaining optimal health. Striving for a balanced diet that includes a variety of nutrient-rich foods ensures that our bodies receive the necessary nourishment for growth, energy, and overall well-being. So, let's embark on a journey of mindful eating, savoring the diverse components of food that nurture our bodies and enrich our lives.
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COMPONENTS OF FOOD CLASS VI LESSON DEVELOPER:RAJKUMAR JAIN FOUNDER: EDUSKILLS BY RK CHAPTER 1
INTRODUCTION • Food is an essential component of life. • It gives us energy to do work. • It is essential for our survival. • It gives the essential nutrients which keeps us healthy and maintains our well-being. • Nutrient: It can be defined as the component of food that is needed by our body to grow, survive and continue all our daily activities. In other words, the ingredients of our food contain some components that are needed by our body which are called “nutrients”. It is of two types: Macronutrients and Micronutrients. • Nutrition: The process of consuming nutrients which are required for growth and helps in development of our body and to obtain energy is known as nutrition. It is the science of food and its relationship with health. • Diet: The amount of food eaten by an organism at a time.
The major nutrients in our food are named ‘carbohydrates’, ‘proteins’, ‘fats’, ‘vitamins’ and ‘minerals’. • Various food components can be classified into 3 classes: • Energy giving Food: Carbohydrates and Fats • Bodybuilding Food: Proteins • Protective Food: Vitamins and Minerals. • In addition, our food also contains water and dietary fibres/roughage and water which are also needed by our body.
DO ALL FOODS CONTAIN ALL NUTRIENTS? • To check whether all kinds of food contain all nutrients we can test whether cooked food or a raw ingredient contains one or more of the nutrients. • The tests for the presence of carbohydrates, proteins and fats are simpler to do as compared to the test for other nutrients. • For carrying out the tests, we need to prepare solutions of iodine, copper sulphate and caustic soda. • Let us see how can we prepare the above solutions.
PREPARATION OF SOLUTIONS • A dilute solution of iodine can be prepared by adding a few drops of tincture of iodine to a test tube and half filled with water. • Copper sulphate; CuSO4can be prepared by dissolving 2g of CuSO4100ml of water. • 10g of caustic soda dissolved in 100ml of water makes the required solution of caustic soda.
TEST FOR STARCH • Take a small quantity of any food item or a raw ingredient. • Put 2-3 drops of dilute iodine solution prepared using a dropper. • Observe the colour change. • If blue-black colour appears, it indicates the presence of starch (carbohydrates).
TEST FOR PROTEINS • Take a small quantity of any food item for performing the test. • If the food you want to test is a solid, you first need to make a paste of it or powder it. • For that, grind or mash a small quantity of the chosen food item. • Put some of this in a clean test tube and add 10 drops of water to it and shake the test tube. • Using a dropper, add two drops of solution of prepared copper sulphate solution and ten drops of caustic soda to the test tube. • Shake well and let the test tube stand for a few minutes. • Observe the colour change. • A violet colour will indicate the presence of proteins in the food item.
TEST FOR FATS • Take a small quantity of a food item. • Wrap it in a piece of paper and crush it. • Take care that paper doesn’t tear. • Straighten the paper and observe it carefully. • Does it have an oily patch? Hold the paper against light to observe it. • An oily patch on paper shows that the food item contains fats.
CARBOHYDRATES • Most important source of energy. • Contain elements of carbon, hydrogen and oxygen. • “Carbo” means carbon, “Hydr” means hydrogen & “Ate” means oxygen. • Carbohydrates are important for different digestive operations in our body. • Act like fuel for our body. • Carbohydrates mainly provide energy to our body. • Eg: Sweet Potato, Potato, Sugarcane, Papaya, Melon, Mango, Maize, Bajra, Rice, Wheat, Jowar, Banana, Sugar, Gur, Grapes, Gram, Bread etc.
TYPES OF CARBOHYDRATES SIMPLE CARBOHYDRATES COMPLEX CARBOHYDRATES • Soluble in water. • Crystalline • Sweet in taste and are called sugar. • Found in natural sources like milk, fruits and vegetables. • Raise blood glucose quickly and are easier to break down. • Eg: Glucose, Fructose, Galactose, Sucrose, Maltose and Lactose. • Insoluble in water. • Not crystalline. • Not sweet in taste. • Found in wheat grains, white bread, kernel & cakes. • Raise blood glucose level slowly and are tougher to break down. • Eg: Starch, Dextrines, Glycogen, and Cellulose.
PROTEINS • Contain carbon, hydrogen, oxygen, nitrogen, and sometimes sulphur. • Derived from Greek word ‘Protias’, meaning; “the best substance from foodstuff.” • Proteins are very large molecules, so they cannot be directly absorbed in our blood. Hence, they are turned into amino acids by our digestive system. • Proteins help our body to grow and repair itself. • They are called ‘body building foods’. • Help in building new tissues. • Regulate balance of water and acids, transport oxygen and nutrients and make antibodies. • Eg: Eggs, Milk, Milk products, Meat, Fish, Pulses, Beans, Soybean, Mustard, Green Peas, Nuts, Moong, Meat, Paneer, Fish, Dry Fruits.
FATS • Provide energy to our body. • Provide energy more than carbohydrates. • The body uses fat as a fuel source. • They are essential for the absorption of vitamins A, D, E and K in the body. • They contain carbon, oxygen and hydrogen in the percentage of 76, 12 & 12. • Fats keep our body warm and protect organs. • They also help in production of hormones. • Eg: Til, Meat, Fish, Eggs, Ghee, Butter, Cheese, Milk, Whole corn, Dry fruits, Cotton Seeds, Mustard Oil, Soybean, Butter
VITAMINS • They are the chemicals which are required in very small quantities to keep our body healthy. • They help in protecting our bodies from various kinds of diseases. • They also help in keeping our eyes, gums, bones and teeth in good shape. • Increase immunity in our body against diseases. • Vitamins are of 2 types: Fat soluble (easily dissolved in fats) and Water soluble (soluble in water). • Fat soluble vitamins are : A, D, E and K. • Water soluble vitamins are: B complex and C. • Eg: Papaya, Carrot, Mango, Rice, Guava, Orange, Tomato, Lemon, Amla, Green Chilli, Fish, Egg, Pumpkin, Cream, Coconut oil, Cauliflower, Spinach, Tomato etc.
MINERALS • Essential in our diet. • Helps in building strong bones, maintaining heartbeat, making hormones etc. • Helps in transmission of nerve impulses. • About 4% of our body weight is made up of minerals. • They are required for healthy teeth, bones and muscles.
WATER • Helps to absorb nutrients from the food. • Helps in throwing out some wastes from body as urine & sweat. • It is made of hydrogen & oxygen elements in the ratio 2:1. • Our body contains 90% of water. • It helps in transportation of nutrients to the cells of the body. • Regulates body temperature. • Vital for various chemical reactions taking place in our body. • Water also functions as a lubricant, keeps the skin moist and protects the body from shock.
A diet which contains of all the essential food constituents, viz., proteins, carbohydrates, fats, vitamins, minerals and water in correct proportion is called a balanced diet. BALANCED DIET ROUGHAGE • While dietary fibres do not provide any such nutrition to our bodies but nevertheless are an important component of food. They help in easy absorption of food, helps in movement of bowel and prevents constipation. It helps our body get rid of undigested food. Cereals, vegetables are some of the roughage rich foods.
A medical condition that results from excess intake of fat-rich foods. The excess fat gets accumulated to such an extent that it starts negatively affecting one’s health, well being, and the ability to carry out certain activities. The condition when an individual weighs 20% more than the ideal weight. OBESITY
DEFICIENCY DISEASES • DEFICIENCY: Prolonged usage of nutrient less food may result in a condition known as deficiency. • DEFICIENCY DISEASES: Diseases that occur from the lack of an element in the diet, usually a particular vitamin or mineral are known as deficiency diseases.
Protein lacking diet may lead to skin diseases, stunted growth, diarrhoea, swelling of face and discolouration of hair. A diet deficient in both carbohydrates & proteins may hinder the growth completely and the person becomes so frail and lean that he/she might not be able to move. Deficiency of certain vitamins and minerals can cause diseases like scurvy, goitre, anaemia etc.
