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The document discusses the key components of food including carbohydrates, fats, proteins, vitamins, minerals, roughage, and water. It defines these components, explains their importance and sources. It also discusses balanced diet and deficiency diseases.

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Arvind Schram
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28 views

Juj

The document discusses the key components of food including carbohydrates, fats, proteins, vitamins, minerals, roughage, and water. It defines these components, explains their importance and sources. It also discusses balanced diet and deficiency diseases.

Uploaded by

Arvind Schram
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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THE SCHRAM ACADEMY

COMPONENTS OF FOOD(NOTES)

CLASS : VI Subject: Biology

Definitions:
Nutrients: The chemical substances in food are needed for the growth
and development of the body are called nutrients.
Nutrition: Taking these nutrients in the form of food is called nutrition.

Food Groups

Energy-giving food Carbohydrates and Fats. Carbohydrates provide us


instant energy. Fats are stored energy resourcess

Proteins are body-building food as they help in body


Body-building food growth and repair of damaged parts of the body.

Vitamins and minerals are protective food as they


Protective food
protect us from many diseases. They give us resistance
against disease causing germ

Carbohydrates
Carbohydrates are composed of carbon, hydrogen and oxygen in a wide
variety of combinations. The main carbohydrates found in our body of sugar
and starch.
• STORAGE: Liver and Muscle
SUGAR-Simple Carbohydrate Eg: Glucose, Fructose, Maltose. They are
sweet and often soluble in water. They provide quick energy to the body.
STARCH-Complex Carbohydrate are formed from hundreds of sugar
molecules. They do not taste sweet and are insoluble in water. They provide energy
to the body slowly.
IMPORTANCE OF CARBOHYDRATES
• Carbohydrates are the main sources of energy for our body. The energy
in food is measured in calories.
The amount of energy required by an individual depends upon the
age, climate, sex and occupation.
The sources of carbohydrates are-wheat, rice, potato, banana, etc..
Fats
• Fats are composed of carbon, hydrogen and oxygen. In fats, oxygen
content is much lower than that of carbohydrates

• Fats get stored beneath our skin and protect our body against the
rapid loss oh heat. This helps keep our body warm.

Importance of fat
 Fats give us more energy than carbohydrates.
 The required amount of energy is utilised in our body and the remaining is
stored as fats.
 The excess fat leads to a condition called obesity.
 The sources of fat are-milk, butter, cheese, etc..

Proteins

 Proteins are body building nutrients.


 A protein molecule is formed of a number of smaller molecules called
amino acids.
 Proteins contain carbon, hydrogen, oxygen and nitrogen.
 Nitrogen is the most essential element in proteins.
 Some proteins may contain sulphur and phosphorus.
 Proteins cannot be stored in the body.
 Excess proteins are either converted into glycogen for storage or
extracted as urea from the body through the kidneys.

Importance of proteins
 Proteins help to build our body and for repairing worn out tissues.
 Haemoglobin in the blood is also a protein. It is essential for the
transport of oxygen and carbon dioxide.
 The sources of proteins are-lean meat, fish, eggs, milk, cheese, etc..

Vitamins
Substances that are required in very small amount in our diet.
Vitamins protect our body against diseases, keeps our body healthy and
also help in the smooth functioning of our body.

Minerals

 Minerals are nutrients that contain certain elements.


 They are required in small quantities in our diet.
 Their deficiency also leads to efficiency diseases.

Roughage or dietary fibres.

 Roughage is the fibrous matter in food which can’t be digested.


 Mainly made of an indigestible carbohydrate called ‘cellulose’ which is
present in plant cell walls.
 It does not provide any nutrient to our body.
 It has no FOOD VALUE but its presence is essential in our food.

 Lack of fibers in our diet causes the stool to become hard & difficult to
pass. This condition is called constipation.

Water
 Water makes up almost 70 per cent of our body weight.
 It helps to transport substances inside our body.
 It helps our body to absorb nutrients from food.
 It helps to regulate our body temperature.
 It is needed for various chemical reactions that take place inside our body
during digestion, excretion, etc.
 We get water not only from the liquids we drink but also from the food
we eat. Milk, fruits, vegetables, and juices are good sources of water.

Balanced Diet:

 A balanced diet is a diet that has all the necessary nutrients in the amount
that is needed for normal body functioning.

Deficiency Diseases:

 Deficiency diseases are caused by the lack of certain nutrients.


 These diseases can be treated by a properly balanced diet.
 If the body is deficient in vitamin we get vitamin deficiency diseases.
 E.g. scurvy, pellagra, Rickets etc.
 If minerals are deficient, then we get mineral deficiency diseases.
E.g. iron deficiency leads to anaemia, phosphorus deficiency leads to weak
bones and teeth.

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