Unit Ill: Part 1: Explain food and nutrition, Define Carbohydrate, proteins and fat with example: Food and nutrition are essential components of maintaining a healthy body and providing it with the necessary energy and nutrients to function properly. Here's a brief explanation of each, along with definitions and examples of carbohydrates, proteins, and fats: (=) Food and Nutrition: e Food refers to any substance that humans and animals consume to provide their bodies with energy, promote growth, and sustain life. e Nutrition is the science of how the body utilizes the components of food to maintain health. It involves the study of nutrients, their functions, and their effects on our bodies. C) Carbohydrates: e Definition: Carbohydrates are one of the three primary macronutrients, along with proteins and fats. They are organic compounds made up of carbon, hydrogen, and oxygen. Carbohydrates are a primary source of energy for the body. e Examples: e Simple Carbohydrates: Found in sugary foods like table sugar (sucrose) and fruits (fructose).Complex Carbohydrates: Found in foods like rice, bread, and pasta. Starch is an example of a complex carbohydrate. Proteins: Definition: Proteins are essential macronutrients composed of amino acids, which are the building blocks of the body. They are crucial for growth, repair, and maintenance of tissues. Examples: Animal Sources: Examples include lean meats (chicken, beef), fish (salmon, tuna), and dairy products (milk, cheese). Plant Sources: Examples include beans, lentils, tofu, and quinoa. Fats: Definition: Fats, also known as lipids, are another essential macronutrient. They provide energy, support cell growth, and assist in the absorption of fat-soluble vitamins. Examples: Saturated Fats: Found in animal products like butter and red meat. Unsaturated Fats: Examples include olive oil, avocados, and fatty fish like salmon. Remember that a balanced diet should include a variety of foods to ensure you get all the essential nutrients necessary for good health.() Define Balanced Diet: () Balanced diet: A diet which includes a variety of foods in adequate amounts and correct proportions to supply all essential nutrients which promote and preserve good health. @) What is the importance of food constituents like Carbohydrates, proteins and fats Carbohydrates, proteins, and fats are important food constituents with distinct roles in the body: Carbohydrates: Energy Source: Carbohydrates are a primary source of energy for the body. They are broken down into glucose, which fuels various bodily functions. Brain Function: Glucose from carbohydrates is crucial for brain function and mental alertness. Fiber: Carbohydrates also provide dietary fiber, which supports digestive health and helps maintain a feeling of fullness. Proteins: Tissue Building: Proteins are essential for the growth, repair, and maintenance of body tissues. They are the building blocks of muscles, skin, hair, and organs.@ Enzymes and Hormones: Many enzymes and hormones in the body are proteins, which play vital roles in regulating various processes. e@ Immune Function: Antibodies are proteins that are crucial for the immune system's defense against infections. e Fats: e@ Energy Storage: Fats serve as an efficient form of energy storage in the body, and they provide a concentrated source of energy. e Cell Structure: Fats are essential components of cell membranes and play a role in maintaining cell integrity. e Absorption of Fat-Soluble Vitamins: Fats aid in the absorption of fat-soluble vitamins (A, D, E, and K). e@ Insulation and Protection: Fats help insulate the body and protect vital organs. e Essential Fatty Acids: Some fats, like omega-3 and omega-é fatty acids, are essential for various physiological functions, including brain health and inflammation regulation. Balancing the intake of these macronutrients is important for overall health and well-being. The specific dietaryrequirements vary depending on individual needs, age, activity level, and health goals. O Write notes on sources and physiological jnportance of Calories, minerals and vitamins. (=) Calories: Sources: e@ Calories come from macronutrients, primarily carbohydrates, proteins, and fats. e@ Carbohydrates are found in foods like bread, rice, and fruits. e Proteins are obtained from sources like meat, dairy, and legumes. e Fats are present in foods like oils, nuts, and avocados. Physiological Importance of Calories: e Calories provide energy for various bodily functions and physical activities. e Adequate calorie intake is essential to maintain basal metabolic rate (BMR) and support daily activities. e Imbalance in calorie intake can lead to weight gain or loss, affecting overall health. O Physiological Importance of Minerals: e@ Sources:: Minerals are found in various foods and beverages. e@ Common sources include dairy products, leafy greens, nuts, and seafood.e@ Specific minerals like calcium are found in milk, while iron can be obtained from red meat and fortified cereals. Physiological Importance of Minerals: @ Minerals are essential for various physiological processes. @ Calcium is crucial for bone health and muscle function. e lronis necessary for the formation of hemoglobin, which carries oxygen in the blood. e@ Sodium and potassium help maintain proper fluid balance and nerve function. C) Vitamins: Write sources of all vitamins.(5M) Here are the sources of various vitamins: e@ Vitamin A: Sources: Carrots, sweet potatoes, spinach, kale, butternut squash, liver, eggs. e Vitamin B1 (Thiamine): Sources: Whole grains, pork, beans, peas, nuts, seeds. e Vitamin B2 (Riboflavin): Sources: Dairy products, lean meats, green leafy vegetables, almonds. e Vitamin B3 (Niacin): Sources: Meat, fish, peanuts, mushrooms, avocados, whole grains. e@ Vitamin B5 (Pantothenic Acid): Sources: Meat, whole grains, avocados, broccoli, mushrooms. e Vitamin Bé (Pyridoxine): Sources: Chickpeas, salmon, potatoes, bananas, chicken. e Vitamin B7 (Biotin): Sources: Nuts, eggs, sweet potatoes, liver, spinach.e Vitamin B9 (Folate): Sources: Leafy greens, lentils, asparagus, citrus fruits, beans. e Vitamin B12 (Cobalamin): Sources: Meat, fish, dairy products, fortified cereals. e@ Vitamin C (Ascorbic Acid): Sources: Citrus fruits, strawberries, kiwi, bell peppers, broccoli. e Vitamin D: Sources: Sunlight exposure, fatty fish (salmon, mackerel), fortified dairy products. e Vitamin E: Sources: Nuts, seeds, spinach, broccoli, vegetable oils. e Vitamin K: Sources: Leafy greens (kale, spinach), broccoli, Brussels sprouts. Physiological Importance of Vitamins:(2M) e@ Vitamins are vital for growth, immune function, and overall health. e Vitamin A is essential for vision and skin health. e Vitamin Cis an antioxidant and aids in collagen production. e Vitamin D is crucial for calcium absorption and bone health. e Each vitamin plays a specific role in various bodily functions, and deficiencies can lead to health issues. Write the short notes on sources and physiological Importance of all vitamines: (2M or 5M) The physiological importance of various vitamins:: e@ Vitamin A: e Role: Essential for vision, immune system function, and skin health.Sources: Found in foods like carrots, sweet potatoes, and spinach. Vitamin B-complex (B1, B2, B3, B5, B6, B7, B9, B12): Role: Important for metabolism, energy production, and nerve function. Sources: Found in various foods, including whole grains, meat, and dairy products. Vitamin C: Role: An antioxidant that supports immune function and helps in collagen production. Sources: Abundant in citrus fruits, strawberries, and broccoli. Vitamin D: Role: Vital for bone health as it aids calcium absorption and supports the immune system. Sources: Sunlight exposure and dietary sources like fatty fish and fortified milk. Vitamin E: Role: Acts as an antioxidant, protecting cells from damage and supporting skin health. Sources: Found in nuts, seeds, and vegetable oils. Vitamin kK: Role: Essential for blood clotting and bone health. Sources: Leafy greens, broccoli, and some vegetable oils.e Vitamin F (Essential Fatty Acids - Omega-3 and Omega-6): e Role: Critical for brain function, heart health, and reducing inflammation. e@ Sources: Found in fish, flaxseeds, and walnuts. e Vitamin H (Biotin): e@ Role: Supports healthy skin, hair, and nails and aids in metabolism. e Sources: Eggs, nuts, and certain vegetables. e Vitamin P (Bioflavonoids): e Role: Works with vitamin C to strengthen blood vessels and boost immune function. e Sources: Citrus fruits and berries. e@ Vitamin Q (Coenzyme Q10): e Role: Supports energy production within cells and acts as an antioxidant. e@ Sources: Produced in the body and found in small amounts in some foods. Additional information: Nutrition begins with food. Nutrition is the process by which the body nourishes itself by transforming food into energy and body tissues. The science of nutrition concerns everything the body does with food to carry on its functions. Food provides essential substances called nutrients.(=) Food group: A number of foods sharing common characteristics which are grouped together. Characteristic for grouping may be function, nutrient, or source. () Recommended Dietary Allowances: Allowances of nutrients which cover the needs of practically all healthy individuals. These are not requirements for any individual but guidelines which tell us the amount of nutrients to be consumed daily. @) How food is classified based on ICMR? A classification based on nutrients present will ensure that all nutrients are made available to the body and offer greater variety within the group. There are five basic food groups suggested by the Indian Council of Medical Research (ICMR). These include: ¢ Cereals, grains and products e Pulses and legumes e Milk and meat products e Fruits and vegetables ¢ Fats and sugars. In detail: about Balanced Diet: A balanced diet is one which includes a variety of foods in adequate amounts and correct proportions to meet the day’s requirements of all essential nutrients such as proteins, carbohydrates, fats, vitamins, minerals, water, and fibre. Such a diet helps to promote and preserve good health and alsoprovides a safety margin or reserve of nutrients to withstand short durations of deprivation when they are not supplied by the diet. What is the food constituent of Carbohydrates, proteins and fats. Carbohydrates, proteins, and fats are the three primary macronutrients found in food. Here's a breakdown of their food constituents: e@ Carbohydrates: Carbohydrates are made up of carbon, hydrogen, and oxygen atoms. They are primarily found in foods like grains, fruits, vegetables, and legumes. Common forms of carbohydrates include sugars, starches, and fiber. e Proteins: Proteins are composed of amino acids. There are 20 different amino acids that can combine in various ways to form proteins. Proteins are found in foods such as meat, poultry, fish, eggs, dairy products, legumes, and nuts. e Fats: Fats, also known as lipids, are made up of carbon, hydrogen, and oxygen atoms. They consist of molecules called triglycerides, which are made up of glycerol and fatty acids. Fats can be found in foods like oils, butter, nuts, seeds, avocados, and fatty cuts of meat. These macronutrients provide energy and play essential roles in the body's functions.