Everything we eat is called food. But not all food items are food. For example, thorax is made up of cellulose and is not digested in our digestive tract. As a result [nutrition] is not helpful. Foods are those foods that help the body [nutrition] and growth and help produce heat energy.
Different types of food
Food is the source of energy in the body. During the process of photosynthesis, solar energy is bound as static energy in food. During respiration in a cell, static energy is released in the form of heat energy or kinetic energy, regulating all the metabolic functions of the organism, such as respiration, excretion, nutrient uptake, etc., and physiological activities, such as growth, movement, reproduction, etc. So every living thing has to take food to survive. Therefore, all the food items that increase the body's growth, nutrition, energy production and depletion are called food.
Daily average caloric intake
Types of food
Food is divided into two parts according to the effectiveness of food in the organism, e.g.
Body-nourishing food: Foods that help in the formation, growth and energy production of the body are called body-nourishing food. Such as: sugars or carbohydrates, carbs or proteins and fats or lipids.
Body-preserving foods: Foods that protect the body from infection, which are not conducive to energy production, are called body-preserving foods. Such as: food or vitamins, minerals.
Editing food ingredients
Food consists of six components, namely, sugars, carbs or proteins, fats, vitamins or minerals, mineral salts and water.
1. Editing sugars or carbohydrates
Ingredients: Carbon, Hydrogen and Oxygen — These three elements make up sugars or carbohydrates. Sugars contain 2: 1 of hydrogen and oxygen. Molecular signal of sugar C
n (H)
2O)
n; Such as glucose C
6H
12O
6, sucrose C
12H
22O
11 etc.
Sources: Starch in rice, wheat, maize, buckwheat, potato, oleracea, kachu, beet, carrot, etc .; Grapes or glucose in dates, grapes, apples, etc .; Cellulose in vegetables, bell, watermelon, thor, etc .; Mangoes, bananas, oranges are ripe fruits or fructose; Sugar, sucrose in sugar, molasses, candy, etc .; Milk contains milk lactose or glycogen or animal starch in the liver and muscles of goats.
Classification: Carbohydrates are divided into three parts according to the presence of one or more units of simple sugars in each molecule of carbohydrate. E.g .:
1. Monosaccharides: Sugars that are made up of a single molecule are called monosaccharides. Namely: glucose, fructose and galactose.
2. Dysacarides: The sugars formed by two molecules are called dysacarides. Such as: sucrose, lactose and maltose.
3. Polysaccharides: The sugars that are made up of many molecules are called polysaccharides. Such as: starch, glycogen and cellulose.
Nutritional importance or function:
The main function of sugars is to increase performance in the body and produce heat energy.
Cellulose eliminates constipation.
Glycogen is stored in the liver and muscles which is converted into glucose when needed to produce extra heat energy in the body and keep the blood glucose level normal. The normal amount of glucose in the blood is 100 ml. 80-120 grams in the blood.
In this context, it can be mentioned that people can live a long life in a healthy body by consuming only a large amount of starchy foods without consuming animal protein. For this reason, starchy foods are called protein preservatives
2. Editing non-vegetarian or protein
Ingredients: Proteins consist of a combination of carbon, hydrogen, oxygen and nitrogen. Many times sulfur and phosphorus are also present in proteins. Protein-molecules are made up of numerous amino acids.
Sources: Animal protein is found in fish, meat, eggs, milk, lamb etc. and vegetable protein is found in pulses, soybean, bean, wheat etc. Animal protein contains almost all of the essential amino acids that make it a first-class protein.
Classification: Proteins can be divided into three main categories. E.g .:
1. Simple proteins: Proteins that are not attached to any other element are called simple proteins. Examples of simple proteins are: albumin, globulin, protein, histone, glyadine, glutelin, etc.
2. Combined proteins: Simple proteins when combined with any other element are called cohesive proteins. Namely: hemoglobin, hemocyanin, phosphoprotein, lipoprotein etc.
3. Obtained proteins: Proteins that are formed during the digestion of proteins in the digestive tract are called acquired proteins. Namely: pepton, peptide etc.
Nutritional importance or function:
The main functions of proteins are body growth, cell formation and replenishment.
Heat energy production.
To produce enzymes, hormones etc. in the body.
Meeting the need for essential amino acids is one of the functions of protein.
In this context, it can be mentioned that 4.1 kcal of heat energy is generated when 1 gram of protein molecule
