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FOOD CHEMISTRY
Foods are products derived from
plants and animals that can be consumed
by the body to provide utrients such as
vitamins, or minerals, for maintenance of lite carbohydrates,
and the
fats, proteins,
tissues. growth
and repair of

Foods from plant sources such as seeds, fruits, vegetablesfoodsfrom

animal sources such as various raw meats, eggs, milk and milk
products (cheese, butter, ghee), honey etc...
FOODS vs. NUTRIENTS ENERGY/ =

Food groups
comprise Basic Four, Basic Five, Basic Seven, Basic Nine and
Basic Eleven Food Group Plans.

The nine-group plan is listed below.

1. Cereal and Millet: This

group includes rice, wheat, ragi, corn and all
products made from them like cereal flakes, noodles, bread, pizza bread and
cakes.

2. Pulse, Lentil and Legume: Some examples are black, red and green gram,
bengal gram, cowpea, peas.
3. Milk and Milk Products: Cow's milk, buffalo milk, goat's milk, butter,
ghee, paneer, cheese, kheer, payasam,

4. Nut and Oilseed: Groundnut, cashew nut, walnut, pistachio and badam

5. Fat and Oil: Groundnut oil, coconut oil, sesame oil, sunflower, butter and
ghee. Fat can be visible fat, like oil.

6. Vegetables: Green leafy vegetables - such as spinach, lettuce, and mint.

Roots such as beetroot, carrot and radish. Tubers such as potatoes,
yams, and onionsother vegetables such as cucumber, tomato, ladies
finger and brinjal.

7. Fruits: Yellow and orange fruits such as papaya and mango. Citrus
fruits such as oranges, lemons. Dry fruits - such as figs, dates, raisins.
Other fruits - such as. banana, pineapple, grapes
 . 11ervs, Londiments and
Spices: turneic, tamarind, cloves,
cardamon
cinnamon and pepper.
9. Meat, l'oultry and Seafood: Mutton, chicken, eggs and all edible birds,
fish, crab,

Five Food Group

1. Cereals and Products: Rice, wheat, bajra, maize, ragi,

flakes, wheat flour and malted cereals. jowar, barley, rice

2. Pulses and
Legumes: Bengal gram, black gram, green gram, red gram
cOW
pea, peas, rajmah, soya beans, beans, horse gram.
3. Milk and Meat Products: Milk:
Milk, curd, skimmed milk, cheese
Meat: Chicken, liver,
fish, egg, mutton
4. 4. Fruits
and Vegetables:Fruits: Guava, tomato,
mango ripe, papaya,
orange, lime, water melon, grapes, Vegetables :
sweet
(Green
spinach, drumstick leaves, beetroot leaves, coriander leaves, curryleafy):
mustard leaves,
leaves, fenugreek leaves Other vegetables: Carrot, onion,
brinjal, ladies finger, capsicum, beans, drumstick, cauliflower
5. 5. Fats and
Sugars: Fats : Butter, ghee, hydrogenated fat (vanaspathy)
gingelly oil, groundnut oil, mustard oil, coconut oil Sugars Sugar,
jaggery

Other Food Groups

Researchers have classified foods into various
include Basic Three, Four, Seven and Eleven.
groups. They
1. Basic- Three Food
Group
1. Cereals, oil,
sugar, jaggery
2. Pulses, milk, milk
3. Greens, vegetables, fruits
products, fish, flesh foods, eggs

2. Basic Four Food

-

Group
1. Cereals

2. Flesh foods, nuts,

legumes, pulses
3. Milk and milk products
4. Vegetables, fruits

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3. Basic- Seven lood
Group
1. Cereals
2. Flesh foods, nuts, pulses
3. Milk and milk
products
4. Green leaty and yellow
vegetables
5. Citrus fruits
6. Butter, ghee
7. Sugar, jaggery

4. Basic Eleven Food Group

1. Cereals

2. Pulses

3. Nuts and oil seeds

4. Vegetables
5. Fruits
6. Milk and milk
products
7. Eggs
8. Flesh foods, fish
9. Fats and oils
10.Sugar and jaggery
11. Spices and
condiments
 CLASSIFICATION OF FOOD
Food can be classified
according to their functions.

FOODS

Body building foods Protective foods

Energy yielding foods

Proteins Vitamins and Minerals

Carbohydrates and Fats
Milk and its
products Milk, egg, fish and Cereal and millet, Milk
Pulse, lerntil and legume,
Meat, poultry and liver, green leafy and itsproducts, Meat,
seafood
vegetables and some poultry and seafood4
fruits.

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 . PROTLCTIVE FOODS

eods ritdiputoinm vitamins and minerals are termed protective foods

'rotective foods are broadly classilied into two groups:

() Foods rich in vitamins, minerals and proteins of high biological value

eg.., milk, egg, fish and liver

(6) Foods rich in certain vilamins and minerals only eg, green leafy
vegetables and some fruits.

Protective nutrients include vitamins and minerals. Water can also be

classified as protective because of its many regulatory functions.

FOODS

Protective foods:
Milk, egg, fish and liver,
green leafy vegetables
and some fruits.

Vitamins Minerals

Water soluble Fat soluble Macro minerals: Micro minerals;

vitamins: vitamins:
Calcium Iron
Vitamin B Vitamin A Sodium Zinc
Vitamin B1 Vitamin D Potassium Copper
Vitamin B2 Vitamin E Chloride lodine
Vitamin B6 Vitamin K phosphorus Fluoride
Vitamin C
 . UINERGY YII:LDING FOODS.

The group includes foods rich in

carbohydrates and also fats. They may be
broadly divided into two groups:

Cereals, roots and tubers

Carbohydrates and Fats. Cereals provide, in addition to energy the
8reater part of the proteins, certain minerals and vitamins in the
diets of the low income
groups in the developing countries. Roots
and tubers also
provide some amounts of proteins, minerals and
vitamins while pure
carbohydrates
and fats provide only energy.
FOODS

Energy yielding foods

Cereal and millet, Milk
and its products, Meat,
poultry and seafood

| Carbohydrates:
Monasaccharide Fats:

1.Glucose 2.Fructose Fatty acids:

1. Essential fatty
Disaccharides: acids
1.Sucrose 2.Maltose 2. Non essential
fatty
acids
Polysaccharides:
Triglycerides
Cellulose, Starch

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 ) 3.BODY UILDING FOODS

Foods rich in proteins are called body building foods

These may be broadly divided into two groups:

(a) Milk, egg and fish rich in proteins of high biological value and
(b) Pulses, oilseeds and nuts and low fat oilseed flours rich in proteins
of medium nutritive value.
Proteins are the substances from the food use eat which provide us with
the building blocks for growth and repair of body tissues. The main
groups of proteins are complete and incomplete proteins,animal's foods
provide mostly complete proteins which are good for body building.
When too much protein foods are eaten in a meal, the protein provided is
in excess and would be used to provide
energy.

FOODS

Body building foods

| Milk and its products, Pulse, lentil and

legume,
Meat, poultry and seafood

Proteins (Polymer of amino acids)

| 1.Complete proteins (They contains all essential

amino acids)

2.Incomplete proteins (lack one or more of the

essential amino acids)
 IUNS UF TOOT
Food mar be classified
according to their functions in the body.
1.
Physiological functions of foods.
1.
Energy yielding foods rich in
carbohydrates and
yielding foods. They provide energy fats are called energy
to sustain the
essential for continuance of life, to
involuntary processes
carry out various
household and recreational activities professional,
and to convert food
ole nutrients in the ingested into
body. The energy needed is supplied by the
oxidation of foods consumed.
butter and ghee are all Cereals, roots and tubers, dried fruits,
oils,
good
sources of
energy
2. Body building foods
Foods rich in
fish are rich in
protein are called body building foods. Milk,
meat, eggs and
proteins
of protein but the
of high
quality. Pulses and nuts are
protein is not of high good sources
maintain life and quality. These foods help to
promote growth. They also supply
energy.
3. Protective and
Regulatory foods
Foods rich in
protein, minerals and vitamins are known as
regulatory foods. They are essential for health and protective and
as
maintenance of body regulate activities such
balance, clotting of blood,temperature, muscle contraction, control of
removal of waste water
products
maintaining heartbeat. Milk, egg liver, fruis and from the body and
foods. vegetables protective
are

IL Social functions of food

Food has
always been the central part of our
and religious life. It has been an expression ofcommunity,
love,
social, cultural
happiness at religious, social and family friendship and
IIL
get-togethers.
Psychological functions of food
In addition to satisfying
certain emotional needs ofphysical and social needs, foods also satisfy
human beings. These include a
security, love and acceptance. sense of
NUTRTION

Nutrition is the sciene of loods and nutients and their actions within the
body (inluding inyeston. dition, alsorpton, transportation, utilization
nd excretion).

Nutrients the chemical

are
compounds obtained from food and used by
the body to provide energy, stuctural Materials and regulating agents to
Support growth, maintenance

ENERGY is the capacity to do work. The

energy from food is chemical
energy. The body can contvert this chemical energy into mechanical,
electrical and heat energy and repair

CLASSIFICATION OF NUTRIENTS (
1. Carbohydrates
2. Proteins
3. Fats
4. Vitamins
5. Minerals
6. Wateer

1. CARBOHYDRATE

A carbohydrate isorganic compound which consists only of carbon,

an
hydrogen, and oxygen. It is also called as hydrates of carbon, and hence it named
as Carbohydrate.

Carbohydrates may be classified as depending on the number of monomer

(sugar) units they contain

1. Monosaccharide
2. Disaccharides
3. Polysaccharides

1. Monosaccharide.
1. Glucose 2. Fructose
Mono saccharides which contains only one sugar (monomer) unit.
I t has a formula of
Make foods sweet.
CHi2Og.
Digested and absorbed quickly which leads to high blood glucose levels
and conversion of food to fat in the liver.
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 2. Disaccharides.
1. Sucrose
2. Maltose
Disaccharides which contains two
I t has a formula ofCl1,01
sugar (monomer) units.

Make foods sweet.

Digested and absorbed quickly
lExamples- Table sugar, candy, sodas, high fructose
Corn syrup, fruits,
honey.
3. Polysaccharides
1. Starch.
2 Cellulose
Polysaccharides contain two or more sugar units.
Digested and absorbed slowly which leads to healthy
blood glucose levels (normal insulin response) and
* Conversion of food
energy for the body.
Examples; Whole grains, oatmeal, bran, potatoes, wheat

FUNCTIONS OF CARBOHYDRATES.

The body carbohydrates as a source of energy

uses
one
granm
-

of
carbohydrate provides 4 kilocalories.
Carbohydrates are the major source of energy for muscular work
The main source of energy for the central
nervous system is
glucose
Carbohydrates have special functions to perform in the liver. They
include detoxifying action and
fat metabolism.
a
regulating action on protein and
The heart muscle mainly uses
glucose as a source of energy.
Excess of calories is stored in the
form.of fat in the adipose
tissue.

Sources of Carbohydrates:

Cereals and milléts, sugar, jaggery, dried fruits, nuts and oil seeds,
vegetables like potäto, tapioca, yam and green plantain.
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 2. VITAMINS.

Vitamins are substances which are

necded nn small
tor cellular
metabolism. They are divided into two amounts in the body
whether they dissolve in water or broad groups based on
fat.
1. Vitamins which dissolve in water are called water-soluble vitamins
and
2. Vitanmins which dissolve in fat are called fat soluble vitamins.
TYPES OF VITAMINS

Water soluble
vitamins Fat soluble vitaminss
** *
vitamin A vitamin C is also called ascorbic acid
vitamin D vitamin B complex, a number of B vitamin
including
vitamin E vitamin B1 (or) Thiamin
vitamin KK vitamin B2 (or) Riboflavin
vitamin B3 (or) Niacin

vitamin B6

FUNCTIONS OF VITAMINS.
FAT SOLUBLE VITAMINS

Functions:
1. Vitamin A

1. Vitamin A
plays an
important role in vision in dim light.
2. It is essential for normal
bone formation..
3. It is essential for normal
reproduction.
Sources
Vitàmin A is present only in foods of
animal origin such as liver,
fish liver oil, eggs, milk,
fatty fish, ghee and butter. Plant foods Yellow
and orange colored fruits and
tomato, yellow pumpkin, carrot,
vegetables such as papaya, mango,
green leafy vegetables
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 2. itamin D

Functions
itamin D promoles
the absorption of caciun and phosphorus
trom small intestine.

I t als0 acts on the bones directly promoting calcification

Sources
Good sources of vitamin D include
sunlight, liver, fish liver oils, fish,
butter and cheese.

3. Vitamin E

Functions
1. It is essential for normal
reproduction in man
2. It is an
antioxidant, which reduces the incidence of heart
diseases and cancer.

Sources:
Vegetable oils and fats, nuts and oil seeds and whole
the richest natural sources of grams are
vitamin E.

4. Vitamin K

Functions:
1. Vitamin K is essential for blood
coagulation.
2. It is
required for the synthesis of various chemical substances
needed for blood
clotting.
Sources:
The rich source of vitamin K is
also dark green
leafy vegetables. It is
present in the liver, pulses, cereals and
green tea leaves.

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 WATER SOLUBLE VITAMINS
1. Thiamin or Vitamin BI
Functions
1. It is essential for growth
2. lt
plays an
important role in
carbohydrate metabolism.
Sources
Whole wheat, millets, whole
grams, yeast, organ meats or liver,
eggs.

2. Pyridoxine or Vitamin B6
Functions

1. It is essential for growth of infants

Sources
Meat, pulses, wheat and dried
yeast are
good sources while green
leafy vegetables
3. Vitamin B12
(OR) Cyanogobalamin
Functions
1. It is essential for the
maturation of red blood cells in bone
marrow

2. It helps in proper functioning of nervous system

Sources
It is found
mainly in animal foods such as meat, seafood, egg
and milk.

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 3. MINERALS.
Another group of protecliye nulrients minerals. They
is are divided into
two groups.

1.Macro minerals 2. Micro minerals or trace minerals.

1. Macro minerals

Macro minerals are those minerals found in

large amounts in the body.
They include calcium, sodium, potassium, chloride and phosphorus.
2. Micro minerals

Trace minerals include iron, iodine fluoride, zinc and copper. Minerals are
not digested in the
body. They simply need to be released from food.
Minerals are usually found in fruits vegetables, cereals and animal
products

FUNCTIONS OF MINERALS.

Minerals are importance protective foods

The minerals in our bodies are in the form of ions which can
carry
electrical charges. Minerals therefore help in the maintenance of
fluid balance, transmission of fluid balance, transmission of nerve
impulses and contraction of muscle.
Minerals are important because they help to keep the body healthy
by regulating body processes and helping the body to produce
substances that fight disease causing agents.
Sources: Milk, milkpowder, cheese, sesame seeds, ragi, green leaty
vegetables (eg: drumstick leaves, palak), custard apple, dry fish.)

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 4.'ROTEINS.

Proteins can be described as the body building foods that help the
body to grow.
Proteins are the only nutrients that contain nitrogen in addition to
carbon, hydrogen and oxygen.
The proteins are the polymers ofamino acids.

There are two groups of amino acids.

1. Non essential amino acids

Some amino acids can make our body. Hence no need our diets. They are
called non essential amino acids.

2. Essential amino acids

Some amino acids can not make our body. Hence must be provided by our
diets. They are called essential amino acids.

CLASSIFICATION OF PROTEIN ACIDS

There are two main groups of proteins based on their essential amino acid
content.

1. Complete proteins
2. Incomplete proteins

1. Complete proteins
Proteins that contain all the essential amino acids are called
complete proteins
Examples-Lean meat, boneless/skinless chicken breast, fresh fish,
egg white, cheese, milk, soy

2. Incomplete proteins

Proteins that lack one or more of the essential amino acids are called
incomplete proteins.
Examples-Wheat bread,peanut butter, beans,rice

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 Functions of Proteins
1. lroteins are
required for the
yrowth, repair and maintenance of
tissues.
2. It is needed for the ormation of essential body components
3. It regulates the water balance in the
body
4 It helps in the transport of nutrients
5. It is required for the maintenance of
appropriate pH
6. It is also a source of energy. One
gram of protein provides 4
kilocalories.
7. It helps to fight against disease
8. It helps in
detoxifying action

Sources of Proteins:
Meat, fish, poultry, egg, milk and milk
red gram,
products, legumes and pulses like
green gram and soyabean, groundnut, nuts and oil
seeds:
5. FATS.3
These nutrients represent the most
concentrated source
Of energy.
They are a necessary nutrient in the body, only excesses
should be avoided!

A molecule of
dietary fat consists of several fatty acids
long chains of carbon and hydrogen atoms), bonded to a (containing
Fats may be classified as depending on the detailed structureglycerol.
of the
fatty acids involved.

1. Saturated fats 2. Unsaturated fats

1. Saturated fats

Saturated fats have all of the carbon atoms in their

bonded to hydrogen atoms, fatty acid chains

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2. Un saturated fats

Unsaturated fats have some of these carbon atoms

so their molecules have
double-bonded,
relatively fewer hydrogen atoms than a
saturated fatty acid of the same length
Functions of Fats:
.
1. Fats are a concentrated source of energy. One gram of fat
provides 9 kilocalories.
2. Fat is essential for the absorption of fat soluble vitamins like
A,D,E and K.

3. They act as insulators against heat and cold.

4. They are essential constituents of the membrane of
every cell.
5. Vegetable fats provide essential
fatty acids which are needed for
structure and function of cells.

Sources of fat: Ghee, butter, cheese,

hydrogenated oils
(vanaspathi),
groundnut oil, gingelly oil, coconut oil, milk, curd, egg, meat and fish.

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