PHYSICAL EDUCATION

ART INTEGRATED PROJECT

SPORTS AND NUTRITION

SUBMITTED BY:
NAME: ANUREET KAUR and ARVIND KUMAR GAUTAM
CLASS: 12 SCIENCE
YEAR: 2020-21
 ACKNOWLEDGEMENT
 I, undertook this Project work, as the part of my XII- Physical
Education course. I had tried to apply my best of knowledge and
experience, gained during the study and class work experience.

However, developing this project is generally a quite complex and

time-consuming process. It requires a systematic study, insight vision
and professional approach during the design and development.

Moreover, the developer always feels the need, the help and good
wishes of the people near you, who have considerable experience and
idea.

I would like to extend my sincere thanks and gratitude to my teacher

Ms. Asha Rana, for giving me valuable time and moral support while
doing the project.
I also feel indebted to my friends and family for the valuable
suggestions during the project work and helped me to complete the
project on time.
 CERTIFICATE
 This is to certify that the Project / Dissertation entitled ART
INTEGRATED PROJECT OF PHYSICAL EDUCATION is a
bonafide work done by Anureet Kaur of class XII Session
2020-21 in partial fulfillment of CBSE’s Examination 2021.
 The project has been carried out under my direct supervision
and guidance. This report or a similar report on the topic has
not been submitted for any other examination and does not
form a part of any other course undergone by the candidate.
TOPIC : SPORTS AND NUTRITION
 Introduction
 What are nutrients?

 Essential nutrients in our diet

 Nutritive components of diet

 Non-nutritive components of diet

 INTRODUCTION
This project covers the topic of Sports and Nutrition. No doubt that everyone
wants to remain fit and healthy. Food and nutrition play a very vital role in
our growth and development. These are helpful for maintaining good health.
The requirement of nutrition is essential for every individual but is
indispensable for the individuals who actively participate in games and
sports. With the help of appropriate nutrition, sportsperson can enhance
their performance. Even some supplements are also essential to provide
proper nutrition to sportsperson.

Meaning of balanced diet

“A diet which consists of all the essential food constituents, viz., proteins,
carbohydrates, fats, vitamins, minerals and water in correct proportion
is called a balanced diet.”
or
“Balanced diet is that diet which consists
of various constituents of food in accurate
and appropriate quantity and quality
according to the requirements of an
individual.”
WHAT ARE NUTRIENTS?
Generally, food and nutrients are considered synonyms with one
another, when actually
it is not so. In fact, food
comprises all those substances
that human beings consume
for their survival; whereas
nutrition is a dynamic process
which comprises consumption of food to remain healthy.
“Nutrition” is defined as the science of food and its relationship
with ‘health’.
In other words, it can be said that nutrition is the science of foods
which comprises the dynamic process in which the consumed
food is digested, nutrients are absorbed and distributed to the
tissues for utilization and wastes are disposed out of the body.
ESSENTIAL NUTRIENTS IN OUR DIET
NUTRITIVE COMPONENTS OF DIET
NON-NUTRITIVE COMPONENTS OF DIET

 Colour Compounds
 Food is made more appetizing and interesting to behold
by the wide spectrum of colours made possible through
pigments. Most natural pigments are found in fruits and
vegetables; the colours of foods from animal products
and grains are less varied and bright. The dominant
pigments found in plants are carotenoids (orange-
yellow), chlorophyll (green), and flavonoids (blue,
cream, red).
 Flavour Compounds
 The flavours in foods are derived from both nutrient and
non-nutrient compounds. These are sometimes too
numerous to track as the source of a specific flavour.
Among the non-nutrient compounds in foods are the
organic acids that determine whether foods are acidic or
basic. An acidic pH in foods not only contributes to a
sour taste, but the colour of fruit juices, the hue of
chocolate in baked products, and the release of carbon
dioxide in a flour mixture. An alkaline pH contributes a
bitter taste and soapy mouth feel to foods.
 Plant Compounds
 In addition to colour and flavour compounds, some
plants contain other non-nutritive substances that, when
ingested. may have either beneficial or harmful effects.
 Fibre or Roughage
 Roughage is the portion of plant foods, such as whole
grains, nuts, seeds, legumes, fruits, and vegetables, that
your body can’t digest.
 However, it’s an important food source for the beneficial
bacteria in your gut. It may also aid weight management
and decrease certain risk factors for heart disease.
 Not eating enough fibre can negatively affect your
health. For example, eating a diet low in fibre has been
linked to digestive issues like constipation and dysbiosis,
which is the abnormal growth of harmful bacteria in the
gut