3.

1
Classes Of Food
What does your breakfast look like?
Food Divided into seven main classes

Carbohydrate Vitamin

Protein Mineral

Fat Fibre

Water
Carbohydrate
• Organic compound that contains carbon, hydrogen and
oxygen.
• Staple for humans
• Example:
• Starch – food stored in plants
• Glycogen – food stored in animals
• Cellulose carbohydrate that forms the cell walls of plants

Function: Supplies energy

Sources of Carbohydrate

Bread Potato Honey

Rice Sugar Banana

 Protein
• Contains carbon, hydrogen, oxygen and nitrogen
• Digested into basic unit, amino acid

Function:
• Required for growth
• Repair damaged tissue
• Replace dead cells
• Synthesize enzymes, hormones and antibodies
 Sources of Protein

Chicken Seafood Meat

Nuts Egg Milk

 Fat
• Contains carbon, hydrogen and oxygen
• Formed from glycerol and fatty acid.
Function:
• Supplies 2 times the total energy supplied by
carbohydrates
• Protects the organs – eg. heart and kidneys
• Transporter for vitamin A, D, E, K
• Excess fat: stored under the skin as heat insulator to
regulate body temperature
Sources of Fat

Coconut oil

Butter

Groundnuts
Palm oil
 Fibre
• Substance that cannot be broken down by the digestive system.
• Comprises of cellulose that is found in the cell wall of plants

Function:
• Stimulate peristalsis
• Makes it easier for food to
move along the digestive
tract
• Prevents constipation
 Sources of Fibre

Vegetables High fibre bread

Grains
Water
• Contains elements of hydrogen and oxygen

Function:
• Acts as chemical solvent and a
transportation medium of nutrients an
oxygen into the cells
• Transports waste materials such as
urea and salt out of the cells
• Regulates body temperature through
evaporation of sweat
Sources of Water

Fruit juice Watermelon

 Vitamins A B C D E K

• Organic compound that does not supply energy

• Needed by the body in small quantities

Function:
• Maintain good health

Vitamins

Water-soluble vitamins Fat-soluble vitamins

B C A D E K
Vitamin A
Importance:
• Helps with night vision
• Maintains skin health
Egg yolk
Effects of deficiency:
• Night blindness
• Skin diseases
Milk

Carrot

Fish oil
Vitamin B

Importance:
• Maintains the functions of the nervous system
• Formation of red blood cells
Liver
Effects of deficiency:
• Beri-beri
• Anaemia

Yeast
Eggs
Vitamin C

Importance:
• Fights diseases
• Maintains the health of gums and mouth

Effects of deficiency:
• Scurvy (bleeding
gums)

Vegetables
Fruits
Vitamin D
Importance:
• Helps in the absorption of calcium
• Strengthens tooth enamel
• Maintains skin health
Butter
Effects of deficiency:
• Rickets
• Toothache Sun exposure
• Skin diseases

Fish oil Eggs

Vitamin E

Importance:
• Maintains the functions of
reproductive system
Grains

Effects of deficiency:
• Sterility
• Foetus miscarriage

Green Vegetables
Vitamin K

Importance:
• Speeds up the blood-clotting
process
Egg yolk
Effects of deficiency:
• Prolonged bleeding

Fish oil Milk

 Mineral
• Non-organic substance required by the body
• Do not supply energy
• Required in small quantities

Function:
• Regulate body processes to maintain health

Calcium Sodium Iron

Iodine Phosphorus Potassium

 Calcium
Importance:
• Helps with blood-clotting
• Strengthens bones and teeth
Prawns Milk
Effects of deficiency:
• Rickets
• Osteoporosis

Green vegetables Anchovies

 Sodium
Importance:
• Maintains the functions of the
nervous system
Meat
Effects of deficiency:
• Muscle cramps

Salt

Eggs
 Iron

Importance:
• Builds haemoglobin in the blood

Effects of deficiency: Liver

• Anaemia

Meat
 Iodine
Importance:
• Helps with the functions of thyroid gland

Effects of deficiency:
• Goiter Seafood

Fruits
Phosphorus
Importance:
• Strengthens bones and teeth Cheese
• Forms nucleic acid in DNA and RNA
Effects of deficiency:
• Rickets
• Brittle teeth Meat
• Cannot build DNA and RNA
Eggs

Vegetables
Potassium
Importance:
• Helps with muscle contraction
• Maintains the functions of nervous system
Effects of deficiency:
• Paralysis Plants
• Muscle cramps

Animals
See you
in the next
video …