7 Components
of Human Nutrition/Food
(Simple Explanation)
by learningcentury.blogspot.com
(Simple Explanation)
by learningcentury.blogspot.com
7 COMPONENTS OF HUMAN NUTRITION
/ FOOD
Ø Human
need food to grow, reproduce and maintain good health.
Ø Food
keeps us warm and repair from different diseases.
Ø The
right food protects us from different diseases.
Ø Various
components of human food are given below.
i.
Carbohydrates
ii.
Proteins
iii.
Fats
iv.
Vitamins
v.
Minerals
vi.
Water
vii.
Fibers
CARBOHYDRATES:
 |
| Human Nutrition I 7 Components of Human Nutrition/Food (Simple Explanation) |
1) Carbohydrates
are the organic food components that contain carbon, hydrogen and oxygen.
2) In
all carbohydrates, the ratio of hydrogen atom to oxygen atom is 2:1.
3) The
general formula of carbohydrates is Cn H2n On.
ABSORPTION AND STORAGE:
1) We
obtain most of our carbohydrates in the form of starch and sucrose.
2) Our
digestive system converts starch into simple carbohydrates called glucose and sucrose
into glucose and fructose.
3) Sucrose
is the sugar that we put in our tea or coffee.
4) Glucose
is circulated around the body in the blood.
5) This
glucose is used by our body as a source of energy.
6) Unused
glucose is converted into glycogen and is stored in the liver and muscles.
7) The
body’s glycogen storage capacity is limited, so unused glucose is further
converted into fats.
IMPORTANCE:
1) Carbohydrates
are the major source of energy.
2) 1 gram of carbohydrates when fully
oxidized, produce 04 kilocalories of energy (four KCal) (04 KCal).
SOURCES:
The major sources of carbohydrates are;
i.
Potato
ii.
Wheat
iii.
Maize
iv.
Rice
v.
Spaghetti
vi.
Bread
vii.
Honey
viii.
Cereals
PROTEINS:
 |
| Human Nutrition I 7 Components of Human Nutrition/Food (Simple Explanation) |
1) Proteins
are the organic food components, which are made up of simple units
called amino acids.
2) There
are 20 different types of amino acids in proteins.
3) An
amino acid contains carbon ‘C’, oxygen ‘O’, nitrogen ‘N’,
and sometimes sulfur ‘S’.
ABSORPTION AND STORAGE:
1) Proteins
are very large molecules, therefore, cannot diffuse directly into our
blood.
2) These
are broken down into amino acids by our digestive system.
3) Amino
acid can be converted back to proteins of our need.
4) Unused
amino acids cannot be stored in our bodies.
5) The
liver converts excess of amino acids into urea, which is excreted in the
form of urine by our kidneys.
IMPORTANCE:
1) Proteins
help in the growth, development, and repair of body tissues.
2) Protein
helps in enzymes and hormones formation.
3) Proteins
are essential components of cytoplasm, membrane, organelles, muscles, ligaments
and tendons.
4) Proteins
can also be used as a source of energy.
5) 1g of proteins on complete oxidation
provides 04 kilocalories of energy.
SOURCES:
1) Plant sources of proteins are bean, pulses,
cereals (wheat), dry fruits, etc.
2) Animal sources of proteins are meat, milk,
fish, beef, eggs, mutton, cheese, poultry, etc.
FATS (LIPIDS):
 |
| Human Nutrition I 7 Components of Human Nutrition/Food (Simple Explanation) |
1) Fats
are the organic food components which contain carbon, hydrogen and
oxygen but the oxygen ratio is less.
2) Fats
belong to the group of organic compounds called lipids.
3) They
are made up of fatty acid and glycerol.
4) Lipids
are insoluble in water but soluble in organic solvents.
5) Fats
and oils are important types of lipids. ‘Oil’ is liquid and ‘fat’
is solid at room temperature.
STORAGE:
Fats are stored in the cells of adipose tissues (fatty
tissue) beneath the skin and around important organs.
IMPORTANCE:
1) Fats
serve both structural and metabolic functions.
2) When
the body used up the carbohydrates, it oxidizes fats to get energy.
3) 1gram of fat provides 09 kilocalories of
energy when fully oxidized.
4) Our
body store extra fats in the cells of adipose tissue which insulate
organs against shocks and also maintain body temperature.
5) Fats
help in the digestion and transport of vitamins A, D, E & K in the
body.
6) Fats
keep the skin and hair healthy.
SOURCES:
i.
Butter
ii.
Dry fruit
iii.
Meat
iv.
Ghee
v.
Cheese
vi.
Milk
vii.
Egg yolk
viii.
Nuts
VITAMINS:
 |
| Human Nutrition I 7 Components of Human Nutrition/Food (Simple Explanation) |
1) Vitamins
are organic compounds found only in plants and animals.
2) Vitamins
are required in minimum quantity.
3) Human body can only synthesize a few vitamins like vitamin B12.
4) Many
other vitamins must be provided through diet or dietary supplements.
IMPORTANCE:
1) Vitamins
are essential for the normal function of our body.
2) They
are necessary for growth, health, vitality and general well-being.
3) Vitamins
regulate metabolism.
4) They
help to convert fats and carbohydrates into energy.
5) Vitamins
also, help in bones and tissue formation.
TYPES:
On the basis of solubility, vitamins are of two types.
1) Fats
soluble vitamins
2) Water
soluble vitamins
1)
FAT
SOLUBLE VITAMINS:
1.
Those vitamins which
dissolve in fats are called fat-soluble vitamins such as vitamins A, D, E and
K.
2.
Fat-soluble vitamins
are stored in fat tissue and liver.
3.
Some stay for a few days
and some for up to 6 months.
4.
These stored vitamins
are then carried to different body parts whenever are needed.
2)
WATER
SOLUBLE VITAMINS:
1.
Those vitamins which
can be dissolved in water are called water-soluble vitamins such as vitamin
B and C.
2.
These vitamins cannot
be stored in our bodies.
3.
These travel through
bloodstream.
4.
The unused water
soluble vitamins are removed from the body by urination.
VITAMIN ‘A’:
Vitamin ‘A’ is a fat-soluble vitamin, also known as retinol.
This name is given due to its function in the retina of the eye.
FUNCTIONS:
The functions of vitamin A are;
1.
It improves eyesight.
2.
It improves the body immune
system and enhances the function of white blood cells.
3.
It helps in growth.
4.
It helps in reproduction.
DEFICIENCY SYMPTOMS:
Following are some deficiency symptoms of vitamin A.
1.
Dietary deficiency of
Vitamin ‘A’ may cause vision problems.
2.
Vitamin ‘A’ deficiency
may cause night blindness.
3.
Vitamin ‘A’ deficiency
can affect
a)
Growth
b) Skin
c)
Immune system
SOURCES:
1) Animal sources of Vitamin ‘A’ are Chicken
liver, cod liver oil, eggs, butter, milk, etc.
2) Plant sources of Vitamin ‘A’ are sweet
potatoes, carrots, spinach, mangoes, oranges, grapefruits, etc
VITAMIN ‘C’ OR ASCROBIC ACID:
1) Vitamin
‘C’ is a water soluble vitamin.
2) It
is generally known as ascorbic acid.
FUNCTIONS:
1) Vitamin
‘C’ is needed for growth and repair of tissue in all parts of the body.
2) It
helps the body make collagen.
3) Collagen is an important protein in
skin, cartilage, tendons, ligaments and blood vessels.
4) It
is essential for healing wounds.
5) It
is important for repairing and maintaining bones and teeth.
6) Vitamin
‘C’ is an antioxidant.
DEFICIENCY SYMPTOMS:
Following are some deficiency symptoms of Vitamin ‘C’.
1) A
severe form of Vitamin ‘C’ deficiency is known as scurvy.
2) Vitamin
‘C’ deficiency symptoms include
a)
Dry and splitting
hair.
b) Bleeding
and inflammation of gums.
c)
Rough, dry and scaly
skin.
d) Decreased
wound healing
e)
Nose bleeding
f)
Decreased ability to
fight against infection.
g)
High blood pressure
h) Atherosclerosis
i)
Gallbladder disease.
SOURCES:
Various sources of Vitamin ‘C’ are;
a)
Citrus fruit (oranges)
b) Tomatoes
c)
Guava
d) Broccoli
e)
Cabbage
f)
Grapefruit
g)
Straw berry
Vitamin ‘D’:
Vitamin ‘D’ is a fat-soluble vitamin which is generally
called calciferol.
FUNCTIONS:
1) Vitamin
‘D’ helps in the absorption of Calcium to strengthen our bones.
2) It
maintains levels of calcium and phosphorus normal in our blood.
3) It
also helps in the proper working of muscles and nerves.
4) Phosphorus
and calcium makes our bones and teeth strong.
DEFICIENCY SYMPTOMS:
1) Without
Vitamin ‘D’, the bones become thin, brittle and soft.
2) Vitamin
‘D’ deficiency causes rickets in children and osteomalacia in
adults.
3) Rickets
in a condition in which bones become bent in shape.
4) Osteomalacia means “soft bones” increase
risk of fractures in bones.
SOURCES:
Main sources of Vitamin ‘D’ are
a)
Cod liver oil
b) Egg
yolk
c)
Fortified bread
d) Cheese
e)
Also made by skin when
ultraviolet rays strike it.
VITAMIN ‘C’ AS AN
ANTIOXIDANT:
1) Vitamin
‘C’ is an antioxidant along with Vitamin ‘E’.
2) Antioxidants
block some of the damage caused by free radicals.
3) The
free radicals may cause
a)
Aging process
b) Development
of unhealthy conditions like
cancer, heart diseases, and arthritis.
cancer, heart diseases, and arthritis.
MINERALS:
 |
| Human Nutrition I 7 Components of Human Nutrition/Food (Simple Explanation) |
1)
Minerals are inorganic
elements that originate in the earth and cannot be made in the body.
2)
Most of the minerals
in the human diet come directly from plants, animals, and water.
3) Minerals
are necessary for the proper metabolism of our body.
TYPES OF MINERALS:
There are two types of minerals i-e;
1.
MAJOR
MINERALS:
The minerals required in the amount of 100mg
or more per day are called major minerals.
EXAMPLES:
a)
Sodium
b) Potassium
c)
Chloride
d) Calcium
e)
Magnesium
f)
Phosphorus
g)
Sulfur
2.
TRACE
MINERALS:
The minerals required in amount less
than 100mg per day are called trace minerals.
EXAMPLES:
a)
Chromium
b) Fluoride
c)
Iodine
d) Manganese
e)
Selenium
f)
Copper
g)
Molybdenum
h) Zinc
i)
Iron
IRON:
1) Iron
is an important element.
2) It
is a part of hemoglobin which makes RBCS (RED BLOOD
CELLS).
FUNCTIONS:
1) Iron
in hemoglobin helps red blood cells to transport oxygen to the cells of body.
2) Iron
helps nervous system.
3) It
also helps the immune system.
SOURCES:
The main sources of iron are;
a)
Apple
b) Red
meat
c)
Meat
d) Some
fish
e)
Dry fruit
f)
Spinach
g)
Beans
DEFICIENCY SYMPTOMS:
1)
Low iron level can
cause anemia.
2)
Anemia is the decrease
in the amount of red blood cells or hemoglobin.
3)
In anemia, the blood’s
ability to carry oxygen is lowered.
4) The
patient feels weakness and tiredness.
CALCIUM:
1) Calcium
is the most important and abundant mineral in the human body.
2) About
99% of the calcium in the human body is stored in bones and remaining 1% circulates
in blood.
ROLE / FUNCTION:
1) Calcium
plays an important role in bones and teeth formation.
2) It
plays an important role in
a)
Blood clotting
b) Transmission
of nerve impulses
c)
Muscles contraction
3) calcium
also, maintain a constant balance with phosphate in the bloodstream.
SOURCES:
1) Dairy
products are the major sources of calcium such as milk, meat, curd, etc.
2) Eggs,
green leafy vegetables, broccoli, legumes, nuts, and whole grains also provide
calcium but in a smaller amount than dairy products.
3) About
99% of the body’s calcium is stored in bone tissues.
4) Remaining
1% circulates in the blood.
DEFICIENCY:
Calcium deficiency causes;
a)
Brittle nails
b) Dry
skin
c)
Osteoporosis
d) Osteomalacia
e)
Muscles cramping
f)
Eye twitching
g)
Rickets etc.
DIETARY FIBRES:
 |
| Human Nutrition I 7 Components of Human Nutrition/Food (Simple Explanation) |
1) It
is also known as bulk or roughage.
2) It
is the indigestible part of the food.
3) It
moves unaltered through the digestive tract.
4)
It mainly consists of cellulose
and is found in vegetables and fruits.
TYPES:
There are two types of
dietary fibers.
1)
Insoluble dietary
fibers
2)
Soluble dietary fibers
1) INSOLUBLE DIETARY FIBERS:
These
fibers do not dissolve in water, tract and travel through the small intestine
quickly.
EXAMPLES:
a)
Wheat bran
b) Whole
grain
c)
Cereals
d) Skin
of some fruit and vegetables
e)
Bread
2) SOLUBLE DIETARY FIBERS:
These
fibers dissolve as they pass through digestive system. They form a gel that
helps in trapping harmful substances e.g. cholesterol.
EXAMPLES:
a)
Oat
b) Beans
c)
Barley
d) Many
fruits and vegetables.
IMPORTANCE:
1)
Dietary fibers speed
up the passage of food through the gut.
2)
So they reduce the
risk of constipation and colon cancer.
3)
They also absorb the
cholesterol and control the blood cholesterol level.
IMPORTANCE OF WATER:
 |
| Human Nutrition I 7 Components of Human Nutrition/Food (Simple Explanation) |
1)
Water is the most
abundant substance i-e 70% of our body.
2)
In our bodies,
metabolic reactions can only occur when reactants are dissolved, water act as a solvent
for these reactants.
3)
Water in blood
dissolves oxygen from lungs and carbon dioxide from cells to
transport through the blood.
4)
Similarly water of
blood carries nutrients from the digestive system to all cells of the body.
5)
Almost all cells in
the body is bathed in the interstitial fluid which is mostly water.
6)
Water stabilizes our
body temperature as it absorbs and releases heat very slowly.
7)
Water act as a reactant
in many metabolic reactions e.g. in hydrolysis.
8)
It also acts as lubricating
medium.
9)
It is major part of
mucous and other lubricating fluids.
10)
It is the flushing
medium for the removal of toxic chemicals
e.g. urea through kidneys.
e.g. urea through kidneys.
Human Nutrition I 7 Components of Human Nutrition/Food (Simple Explanation)
Post a Comment