Classes of

Food

What is food all about?

It is a collection of
chemicals taken into an
organisms
Any nutritious
substance that people
or animals eat or drink
or that plants absorb in
order to maintain life

We all need to eat

and drink
everyday.
But why?

Why do we need food?

We need food to

grow

Why do we need food?

We need food to

be active

Why do we need food?

We need food to

stay
healthy

What really are the purposes why we need

food?
(a.) it provides energy for cellular activities

(b.) it provides raw

materials for growth and
repair or worn-out tissues

(c.) it keeps the

organism healthy

We need a range of
different types of food
We need fruit and
vegetables.

We need a range of
different types of food
We need bread,
breakfast cereals
and potatoes.

Food a fact of life

2007

We need a range of
different types of food
We need milk, cheese
and yogurt.

Food a fact of life

2007

We need a range of
different types of food
We need meat, fish,
eggs, beans and nuts.

Food a fact of life

2007

Food a fact of life

We need lots of
different foods to:
grow

Food a fact of life

2007

be active

be healthy

All different types of food has a nutrients.

And it is called NUTRITION.
Nutrition- it is the process of
making or obtaining food.

Carbohydrates

CARBOHYDRATES

Are food substances consisting of carbon,

hydrogen and oxygen in their molecules.
The H:O ratio in carbohydrates molecules

Sug Star
ar ch

Glycog Cellulo
en
se

Are crystalline compounds that

taste sweet and are water -soluble

Gluco
se

Sucro
se

Lacto
se

Malto
se

Glucose
Glucose is a carbohydrate, and is
the most important simple sugar
in human metabolism.
Glucose is called a simple sugar or
a monosaccharide because it is
one of the smallest units which
has the characteristics of this class
of carbohydrates.
Glucose is also sometimes called

Glucose
Glucose is one of the
primary molecules which
serve as energy sources
for plants and animals.
It is found in the sap of
plants, and is found in the
human
bloodstream
where it is referred to as

S
O

R
C
Sucrose is the organic
U
S
E
compound commonly known
as table sugar and
sometimes called
saccharose.
A
white,
odorless,
crystalline powder with a
sweet taste, it is best
known for its role in food.

O
T

E
S

C
A Lactose is a disaccharide

sugar derived from

galactose and glucose that
is found in milk
Lactose was discovered in
milk in 1619 by Fabrizio
Bartoletti, and identified as
a sugar in 1780 by Carl
Wilhelm Scheele

S
O

T
L
A also known as maltobiose or
M malt
E sugar, is a disaccharide
formed from two units of
glucose
It is found in germinating
seeds such as barley as they
break down their starch stores
to use for food
It is also produced when
glucose is caramelized.

Star
Stored in plant cells
ch
Rice, potatoes and
tapioca contain plenty of
starch

Cereals that
are common
sources of
starch are:
Wheat
Rice
Corn

Root starches
include:
Potatoes
Cassava (tapioca)
Other sources of
complex
carbohydrates are:

Dried beans

Some Common Sources

of Starch

Glycoge
n
known as animal

Is also
starch
because it is stored in animal cells.
Stored mainly
muscles

in

the

liver

and

Cellulos
e

Forms the greater part of the

cell wall of plants

Importance of
carbohydrates
Main source of energy for
cell activities
Form supporting structures,
such as cell walls in plants
Can
be
converted
to

Symptoms of
hypoglycemia include
tiredness, weakness,
light-headedness,
confusion and hunger.

Protein
s

Are food substances that contain

carbon, hydrogen, oxygen and
nitrogen.
Sulfur and phosphorous are present
too
Examples
It is made up of a basic unit called
Plant Proteins
Animal
Protein
amino acid
Meat
Fish
Eggs

Beans
Nuts
Seeds

Importance of
Protein

Needed for growth

Used for synthesis
of enzymes and
some hormones
Important
components of anti
bodies which help
the body to fight
diseases
A source of energy

Kwashiorko
r
-Insufficient
protein in a
childs diet

Fat
s

Consists of carbon, hydrogen

and oxygen.
Fats contains less oxygen in
proportion to hydrogen.
Fats which are liquid at room
temperature are called oils.
Examples are:
Palm Oil
Coconut Oil

Fat
s

Each fat molecule consists of a

glycerol molecule and three fatty
acid molecule.
Food rich in fats includes:
Butter

Cooking Oil

Margarine

Fatty meats

Importance of Fats
An important source and
storage of energy
Act as solvent for fat-soluble
vitamin A, D, E and K
An important component of cell
membrane
Fats under the skin also act as
an insulator to reduce heat loss
from the body

A diet rich in fats, however,

increases the risk of heart
disease

Vitami
ns

Are organic compounds that

are required in very small
amounts for maintaining good
health
They are not energy providing
foods
They are divided into:
-Water soluble vitamins
Vitamins B and C
-Fat-soluble vitamins
Vitamins A, D, E and K.

Diseases caused by a lack of

vitamins in our body are
called Vitamin Deficiency
Diseases

Vitami
ns

Source

Function

Deficiency
Diseases

Tomato For
Night
es,
night
blindness
carrots,
vision Skin
fish
or
infections
liver
vision
oil,
in dim
green
light
vegetab Healt
les,
hy
egg,
skin
yolk,
liver

Vitami
ns
B

Source

Function

Deficiency
Beri-beri
Whole Health Diseases
(paralysis)
grain
y skin
bread, Health Dermatitis
(skin
cereals,
y
disorder)
eggs,
nervou Pellagra
milk,
s
(mental
disorder and
green
system
skin disease)
vegetabl Develo
es
pment Anemia
(deficiency
of red
in red blood
blood
cells)

cells
Releas
e of

Vitami
ns

Source

Function

Deficiency
Diseases

Fresh
Healt Scurvy
fruits,
hy
(bleeding
green
tissue gums,
vegetab s
internal
les
Heali
bleeding
ng of
in
woun
muscles
ds
and skin)
Resist
ance
to
disea

Vitami
ns

Source

Function

Deficiency
Diseases

Liver, Promot Rickets

fish
es
(bowed
absorpti
liver
legs and
on of
oil,
knock
calciu
egg
knees)
m and Osteomal
yolk,
phospho
forme
acia
rus
d in
(softenin
Formati
skin by on of
g of
sunlig
bones)
health
ht
y teeth
and

Vitami
ns

Source

Function

Deficiency
Diseases

Whole
May
Sterility
grain,
be
(failure
wheat
neede to
germ,
d for
reproduc
vegetab reprod e)
ucle oil
tion

Vitami
ns

Source

Function

Deficiency
Diseases

Essent Prolonge
Green
vegetab ial for
d
blood
les,
bleeding
clotti
tomato
ng
es, egg
yolk,
made
by the
bacteri
a in the
large
intestin

Miner
als
Are inorganic chemical
elements that are needed in
small amounts. Minerals are
required to regulate body
processes. A lack of minerals
can cause deficiency
diseases.

Some minerals includes:

Calcium
Sodium
Iron
Iodine
Phosphorus
Potassium

Minera
l
Calci

um

Source

Milk,
cheese,
eggs,an
chovies
,
yugort,
green
vegetab
les

Function Deficiency
Building Diseases
Rickets
healthy
Delayed
bones
clotting
and
teeth
Muscular
Clotting
spasms
of blood
Normal
fucntion
ing of
muscle
and
nerve

anchovies

Ricke

Minera
l
Sodiu

Source

Table
m
salt,
salty
fish,
salty
eggs,
Iron Liver,
cheese
kidneys
, eggs,
green
vegetab
les

Function Deficiency
Normal Diseases
Muscular
function
cramps
ing of
nerves
Maintenance
of
tissue
Needed
Anemia
fluids
for the
formati
on of
red
blood
cells
Activate
s

Minera
l
Iodin

Source

Function

Iodized Neede
d to
salt,
make
sea
hormo
fish,
ne of
shellfis
the
h
thyroid
gland
Contro
l body
growth

Deficiency
Diseases

Goiter
(swelling
of thyroid
gland in
the neck.)

Minera
l

Phos
phor
us

Source

Milk,
whole
grain,
bread,
cereals,
meat

Function Deficiency
Formati Diseases
Rickets
on of
healthy Weaknes
s
bones
and
teeth
Proper
function
ing of
muscles
Formati
on of
chemica
l
substan
ces that
store

Minera
l
Potas

Source

Meat,
-sium milk,
fish,
mushroo
ms,

banana
s

Function Deficiency
Normal Diseases
Weak
function
muscles
ing of
Paralysis
nerves
Maintenance
of
tissue
fluids
Regulati
on of
heart
beat

Dietary
Fiber
It is consists mainly of
cellulose that is indigestible
because we do not have
enzymes to digest it.
Are found naturally in the
plants that we eat.
Important for health,
digestion, and preventing
conditions such as heart
disease, diabetes, obesity,

Sources of Fiber

Importance of fiber
(roughage`)
Provides bulk to the intestinal
contents
Stimulates peristalsis (rhythmic
muscular contractions passing
along the digestive tract)
Lack of dietary
fiber in the diet
leads to
constipation.
(failure to pass
motions)

Water
Water is very essential for life
because 60% to 70% of our
body weight is water.
We can survive for several
weeks without food but without
food but would die in a few
days without water.

Importance of
Water
Act as a solvent in which chemicals
dissolve,
Acts as a transporting agent for
digested food, excretory products,
hormones and antibodies
Takes part in biochemical reactions
(for example: digestion)
A major component of blood, body
fluids, digestive juices and urine
Regulates body temperature by
evaporation of sweat from the skin

A major component of blood,

body fluids, digestive juices
and urine
Regulates body temperature
by evaporation of sweat from
the skin

We require at least 1.5 litres of water

daily to replace water from lost in
sweat, urine feces and exhaled water.

8 Glasses
1.5 Litres

mportanc
e
of a

 Refers to the food and drink we

consume daily
The sum of food consumed by a
person or other organism

I
D

 A balanced diet

One which contains

carbohydrates, proteins,
fats, minerals, vitamins,
water and fibre in the
correct quantities and
proportions.
Is a diet that contains all
seven classes of food in

Why do we need to have a

balance diet?

-To enable a person to

meet
his daily activities.
- In order to stay
healthy.

The
amount
of
food or energy
that
a
person
needs depends on
several factors:

Age
Body
Size

State of
Health

Climate

Facto
rs

Occupation

Sex

Age:
A teenager needs
more foods, especially
proteins, than an old
man who is no longer
growing. Growing children and
young people are very
active and require more
energy.
Older people do not need
to eat as much food (less

Body
People with bigger
size:
body sizes requires

more energy than

those with a smaller
body sizes. The bigger a person
is, the more food he
or she is need to
survive.
The rate of
metabolism is higher

Sex:

Males require more

energy than females
because males have
smaller amount of
fatty tissues in their
Men need more
bodies.
energy rich nutrients
than women (small
amount of fatty
tissue)
Women need bigger

Occupation:
A person who does a
heavy work needs
much more energy
than a person who is
only moderate active.
A sedentary worker
requires a lower energy
intake than a manual
worker like a trishaw
peddler.

Climate:

People living in a
cold
countries
lose more heat to
their surrounding
compared
with
those living in the
In
a
cold
tropics.
climate,
they
need
more
energy in order
to
maintain
their
body

State of
A person suffering
Health:
from hyperthyroidism
(over activity of the
thyroid gland in the
neck) requires more
If you got a fever, of
energy
course you lose
energy. It would be
good if you eat an
energy providing
foods, with an

Too much eating is not good for

us.while eating too little may
not be good for us also.

and this is may cause being unhealthy

person

Obese- Too much weight, because of too

much eating

Malnourishedless weight,
weaker and suffer
from deficiency
disease

 People can suffer from malnutrition and

deficiency disease when do not eat a
balanced diet.
May have sufficient energy but
deficient in certain classes of food.
Millions of people in the world suffer
from:
- high blood pressure, heart disease (a
diet
which contains too much salt)
- osteoporosis ( lack of Calcium)
- diabetes mellitus, obesity (a diet
which