TYPES OF FOOD

BY,
M.SRI SURUTHI
II – BSc., BOTANY
What is Food?
Food is any substance normally eaten or drunk by

living things. The term food also includes liquid drinks. Food is

the main source of energy and of nutrition for animals, and is

usually of animal or plant origin. There are 4 (four) basic food

energy sources: fats, proteins, carbohydrates and fiber.

Historical development
Humans are omnivorous animals that can
consume both plant and animal products. We changed
from gatherers to hunter gatherers. After the experience of
the Ice Age it is probable that humans wanted to create
some feeling of security by controlling what plants were
growing and which animals were available. This led to
agriculture, which has continually improved and altered
the way in which food is obtained.
Types of Food:
1)Fats
2)Proteins
3)Carbohydrates
4)Dietary Fiber
Fats:
#In biochemistry, fat is a generic term for a
class of lipids.
#Fats are produced by organic processes in
animals and plants.
#All fats are insoluble in water and have a
density significantly below that of water (i.e. they
float on water.)
 #Fats that are liquid at room temperature are
often referred to as oil.
#Most fats are composed primarily of triglycerides;
some monoglycerides and diglycerides are mixed in,
produced by incomplete esterification.
#These are extracted and used as an ingredient.
#Both vegetable and animal fats contain
saturated and unsaturated fats.
 #Products with a lot of saturated fats tend to be solid
at room temperature, while products containing
unsaturated fats, which include monounsaturated fats and
polyunsaturated fats, tend to be liquid at room
temperature.
#Predominantly saturated fats (solid at room
temperature) include all animal fats (e.g. milk fat, lard,
tallow), as well as palm oil, coconut oil, cocoa fat and
hydrogenated vegetable oil .
 #All other vegetable fats, such as those coming from
olive, peanut, maize (corn oil), cottonseed, sunflower,
safflower, and soybean, are predominantly unsaturated and
remain liquid at room temperature.
#Some oils (olive,seasame,groundnut) contain in
majority monounsaturated fats, while others present quite a
high percentage of polyunsaturated fats (sunflower, grape).
Proteins:
#A protein is a complex, high molecular weight
organic compound that consists of amino acids joined by
peptide bonds.
#Protein is essential to the structure and function of all
living cells and viruses. Many proteins are enzymes or
subunits of enzymes. Other proteins play structural or
mechanical roles.
 #Proteins are also nutrient sources for heterotrophic

organisms.

#Proteins differ from carbohydrates chiefly in that

they contain much nitrogen and a little bit of sulfur, besides

carbon, oxygen and hydrogen.

#Proteins are a primary constituent of living things.

 #In carnivores protein is one of the largest

component of the diet. The metabolism of proteins by the

body releases ammonia, an extremely toxic substance. It is

then converted in the liver into urea, a much less toxic

chemical, which is excreted in urine. Some animals convert

it into uric acid instead.

Protein nutrition in humans:
#In terms of human nutritional needs, proteins

come in two forms: complete proteins contain all eight of

the amino acids that humans cannot produce themselves,

while incomplete proteins lack or contain only a very small

proportion of one or more.

 #Humans' bodies can make use of all the amino
acids they extract from food for synthesizing new proteins,
but the inessential ones themselves need not be supplied by
the diet, because our cells can make them ourselves.
#E.g.: Eggs, Almonds, Chicken Breast, Oats,
Cottage Cheese ,Greek Yogurt ,Milk, Broccoli , Beef, Tuna,
Lentils, Pumpkin Seeds, Turkey Breast, Fish (All Types),Shrimp,
Brussels Sprouts, Peanuts.
Carbohydrates:
#Carbohydrates are chemical compounds which
act as the primary biological means of storing or consuming
energy; other forms being via fat and protein.
#Complex carbohydrates are known as
polysaccharides & the simplest are monosaccharaides,
which are small straight-chain aldehydes and ketones with
many hydroxyl groups added, usually one on each carbon
except the functional group.
 #Other carbohydrates are composed of
monosaccharide units, and break down under hydrolysis.
These may be classified as disaccharides, oligosaccharides,
or polysaccharides, depending on whether they have two,
several, or many monosaccharide units.
#E.g.; Dairy ,Fruits ,Grains ,Cereal ,Legumes ,
Starchy vegetables
Dietary Fiber:
#Dietary fiber (also known as bulk or roughage)
includes all the parts of plant food that our bodies cannot
digest or absorb. Yet it is an important part of a healthy diet.
#Dietary Fiber can be soluble or insoluble. While
not used as a source of energy dietary fiber has many
health benefits.
 #More is being learned about the relationship of
gut bacteria with fiber to aid in protection of the
cardiovascular system as well as aid in immune protection.
#Eg: Pears ,Strawberries, Avocado ,Apples
,Raspberries ,Bananas ,Carrots ,Beets ,Broccoli ,Artichoke
,Brussels Sprouts ,Lentils ,Kidney Beans ,Split Peas ,Chickpeas
,Oats ,Popcorn ,Almonds ,Sweet Potatoes ,Dark Chocolate
Food Phenols:
#Phenolic food compounds (also known as
aromatic food compounds) occur naturally in all foods: they
give the food colour and flavour and help to prevent
premature decomposition.
#While phenolic compounds have shown high
anti-oxidant properties, in some individuals they are
problematic.
 #High levels of phenols in certain

foods seem to affect children with autism and

individuals with sensitive digestive and/or immune

systems.

#E.g.: Flavonoids ,tannins ,etc..