fe eee cree rere rere aaa aad Ap) Peed “seu ° Pfs | oo =“ ~ ee additive, mei be define 1 Chemical Kush iE tbitance) | Food takich are deliberaleley added to “foods. in known and Regulated Guaniiifer for the purpose of autting fnthe | of food, Preiewation of Feeds 69 Im Trap rout | Fexlure OH Apperance of food. “{ pean mee wed a vent Proceri ‘tne flavor and v eo Food additive are in general not % Constituent of -food and are usally cmall Ouashly: Get As_definey by FAQ - WEP foed additive have been defined a) jon—nuunitive added. etther ‘intentionally 40 food, subsancy which . are Sraprove heir ory, ty sinal| Ouantitiy, 40 ap perate, flauoy, -texterre Cor) other secondary Propet othesuiise, Into food during handling. con find their Uh Precerfing G9 distitution Bn Recent talordiy Mf ulord “Smprouemenr” not Treluded mpound Ore included : ~ Reattion produtls From thar C0 fy the definition. ; Preserves ' [ puuritlonel nasi 2 Add : 4 gene NG slavorir4 aA uv Agents colour agents & Scanned with OKEN ScannerLS Tor l \Limentarnn OMMIDUEEOL CL f) Loy Coctex food additives Meany ane SUbNANE ame Hoe Normally Consumed as a -feoe] bi iserf dnd not- ovmatly wed Ad Typical “Ingredient othe food, whethér Go) not ft has Nudie value the intenfional (4 ncluding organolepi) ee of manufacture, — processing, pre aration , Heatm bs Packing, transport © stranding uch Food “7 OM be reasona expected to oe Cairectty Go Indirectly) to TED IS barred becorsi a component (09 athena te attecting the charatronsties of cuch Foods . & Scanned with OKEN ScannerCHAPTER 5 FOOD ADDITIVES Food additives are substances added to food to preserve flavor or enhance its taste, appearance, cor other qualities. For example- preserving food by pickling (with vinegar), salting, as with bacon. «Some of the foods we eat are fresh. They are not processed. Most foods, however, are processed. + In food processing, small amiouits of certain chemicals are often added, These are called food additives. «Any substance that becomes part of'a food product either directly or indirectly during ‘some phase of processing, storage or packaging. Need for additives- ‘© Inpresent degree of urbanization, it’s impossible to maintain distribution network without adding preservatives. © Great demand for convenience/ready to cat foods and heat and serve products. co. Essential to prevent rancidity of oils and for miaintaining the shelf life of high- moisture containing foods. © Food additives must not be used to disguise faulty processing and handling. techniques fo cheat customers. Importance of food additives +. Foods are subjected to many eivironmental conditions, such as temperature’ © changes, oxidation and exposure to microbes, which can’ change their original composition. + Food additives play a key role in maintaining the food qualities and characteristics that consumers demand, keeping food safe, wholesome and appealing from farm to fork. ‘Food additives improves the taste or appesranseof any food product, glnahiaeys Colour& Flavou! & Scanned with OKEN ScannerSA Preservatives [A preservative isa substance or 2 chemi pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products 1° prevent decomposition by microbial row or by undesirable chemical changes. 52 Coloring agents . ‘ oti ear stv, ny egestas tt SS AE Fn ede ak They cme in may fos consi of HR aa nd pe Fond ong wed bhi com fd HOC Pee spiny Food cli 2a wed in a vac ofan fo08 ARS cing comics, pancreas ome raf projets and medica =v Nataral: ving manera od clrngs being comme rest Pry 6, to consumer concerns surrounding syntheti¢ colorings. : Some examples include: . Cornet coloring, made from caramelized sugar, wet in cola prodacs an als in os “Amnatto, a reddish-orange dye made from the seed ofthe Achiote oe “A poca dye made from corel slgae(plnt grow on water, find itin USA) + Cochineal, a red dye derived from the cochineal insect, Dactylopiuscosess, © Betanin extracted from beets. » Tumeric es «Elderberry (flowering plant) ‘To ensure reproducibility, the coloured components of these substances are ‘often provided in highly purified form, and for increased stability and convenience, they can be formulated in suitable carrier materials (solid and liquid). & Scanned with OKEN Scanner‘Synthetic: ‘The colours other colours, those colours are then known a 's Builliant Blue, E133 (Blue shade) ” 4 Indigotine, E132 (Dark Blue shade) «Fast Green, E143 (Bluish green shade) « Allura Red AC, E129 (Red shade) « Exythrosine, E127 (Pink shade) « Tartrazine, E102 (Yellow shade) Sunset Yellow, E110 (Orange shade) below are known as “Primary Colours”, when they are mixed to produce .s “Secondary Colours”. Dyes and Lakes Colour eiives are available fo use in food a either “dyes” or “aks a Dyes dissolve in water, but are not soluble in oll: Dyes ar° iguids or other special purpose forms. They can be used in manufactured as powders, granules, beverages, dry mixes, ‘baked Goods, confectionery, dairy products, pet foods and a variety of other products. ate are the combination of des ad isoluble material. Lakes tint by dispersion, Lakes a6 not oil goluble, but are ol dispersible, Lakes are mare stable than dyes and ae ideal for colouring vests conning send is tems aking sicient mise to solve yes, Tic ees include coated tablets, cake and donut mixes, hard candies and chewing gum. 53 Flavoring agents Flavouring agents are key food additives with hundreds of varieties like fruit; mut, seafood, spice blends, vegetables and wine which are natural flavouring agents. Besides natural flavours there are chemical flavours that imitate natural flavours. ; Natural: . These flavoring substances are obtained from plant or animal raw materials, by physical, microbiological, or enzymatic processes. They can be either used in their natural state or processed for human consumption, but cannot contain ziny nature-identical or artificial flavoring substances. ‘Natural flavors are created from substances extracted from these plant or animal sources: & Scanned with OKEN Scanner5A © Spices «Fruit or fruit juice . Vegas ere ‘These are not identified in a patural product jntended for human consumption, whether or ‘are typically ‘produced by ‘fractional ‘distillation and ‘naturally sourced. chemicals, crude oil, or coal tar. “i yt a oy arcs yw Essences ae ecient sae a iran snes Be AE the characteristics of the solute, causing it to become ‘sweet, sour, tangy, ctc. Of the three hea ss, seis tm tern off ED DATE ‘The food essence is apreciated aeos across the globe for its natural aroma and purity. Due to the high cost or unavailability of natural flayor extracts, most commercial essences a6 nature-identical, which means that they are ‘the chemical equivalent of natural flavors but - gyemically synthesized rather than being ‘extracted from the source materials. Sweetening agents Natural: Conon natural swecenes-ugacom syrup stevia, monk frat, Nectar and honey. & Scanned with OKEN ScannerArtificial: 5.6 Humectant A humectant is a hygroscopic substance used to keep things. moist;a humectant attracts and retains the moisture in the air nearby via absorption, drawing the water vapor into or beneath the organism's or object's surface. Examples of some humectants include: Natural: * Aloe vera gel + Egg yolk and egg white ° Honey * Molasses Artificial * Propylene glycol, hexylene glycol, and butylene glycol © Alpha hydroxy acids such as lactic acid © Glyceryl triacetate ‘© Lithium chloride & Scanned with OKEN Scanner‘© Polymeric polyols such as polydextrose © Quillaia «Sodium hexametaphosphate BA52i «Sugar alcohols (og poll) SUCH as glycerol, sorbitol, xylitol, malta © Urea 5.7 Bleaching agents ‘A bleaching agent is used to lighten or Whiten a substrate through chemical reaction. The bleaching reactions usually involve Oxidative or reductive processes that degrade color systems. A food bleaching agent is simply used for the purpose of decolorizing food. For example, food manufacturers usually add flour bleachinig agent to flour in order to make } F it appear whiter and to oxidize the surfaces Of the flour grains and help with developing” of gluten. : Usual bleaching agents are: ; Organic peroxides, namely benzoyl peroxide nee © Calcium peroxide : Nitrogen dioxide ‘* Chlorine © Chlorine dioxide © Azodicarbonamide : © ‘Atmospheric oxygen, used during natural aging of flour 5.8 Thickeners [A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Bdible thickeners are comménly used to thicken sauces, ‘soups, and puddings without altering their taste; thickeners are also used in Food thickeners aie classified into two main categories. ‘These are, # Polysaccharides (starches, vegetable gums, and pectin) Proteins & Scanned with OKEN ScannerPolysacchari ides as a thi pectin Foot en, Netter fot nla the sees veyetable gums and ‘comstarch, katakuri iS a Mlavortess powder in which can be included arrowroot, © Arowroo Starch, potato starch, sago, and tapioes. t- Yet anoth ; soups and sa er heathy natural food thickener, arrowroot is added bot arrowrost, Gn. for a smooth silky texture. However, » sauce thickened with cooled may show signs of gelling but gentle reheating returns the sauce to a liquid form. i 7 po (Tapiocs}- This: natural food thickener is generally used in cooking ‘Cassava doesn't let the sweet dish to gel upon sitting. It even prevents the food from becoming stale. ‘Agaragar- The song thickening agent, gaat i wed for making lies and ‘vegetarian deserts. This thickener in cooking is used generally when the food needs to withstand warm temperatures without melting. © Gelatin- Gelatin is also a natural food thickener as it comes from cows and pigs but for the same reason many people do not prefer it in cooking vegetarian dishes, However, gelatin is an inexpensive thickener used for frut-flavored deserts including ice creams. . aps Yes, th naturilthickenr- the very delicious eggs are used as thickening agents in foods like custards. They are also use widely in ice creams and cooked fillings. Paints, inks, explosives, and cosmetics. 59 — Anticaking agents ‘An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectionaries to prevent the formation of lumps (caking) and for easing packaging, transport, and consumption ‘Since most products caking come from moistre, anti-aking agents either ast to absorb moisture or act as a sealant or repel water and oil, Like most other food additives and preservatives, the majority come from soursss that are hatd for human bodies to break down over time, There are some natural ways to Keep moisture out of your products as yell, ike introducing grains such a rice that will absorb moisture, Here is a list of common anti-caking agents: «¢ Sodium aluninosiicate ~ a man-made product & Scanned with OKEN Scanner5.10 5.11 ‘¢ Sodium ferrocyanide « Potassium ferrocyanide Calcium carbonate @ Magnesium carbonate © Calcium silicate ‘ituent of sandstone « Silicon dioxide - the principle const! ¢ Hydrophobic silica ¢ Calciumiphosphate/tri-calcium phosphate =bone ash Sequestrant ‘A sequestrant is a food additive which imps the quality and stability of foods. A sequestrant forms chelate complexes with polatent metal ions, especially copper, iron and nickel, which éan prevent the oxidation of the fats in the food. ‘Common sequestrants are: © Calcium chloride (E509) ‘Calcium disodium ethylene diamine tetra-acetate (E385) + Glucono dejta-lactone (575) * Sodium ghiconate (E576) + Potassium gluconate (E577) «Sodium trigolyphosphate (E451) «Sodium hexametaphosphate (B452i) “ ‘Sodium and calcium salts of EDTA are also used in many foods and beverages. Nutrient supplements Nutvitional supplements include vitamins, minerals, herbs, meal supplements, sports nutrition products, natural food supplements, and othet related products used to boost the nutritional content of the diet. Supplement as generally understood include vitamins, minerals, fiber; fatty acids, or arn acids, among other substances, US authorities define itary supplements 2s foods, while elsewhere they may be classified as drugs or other products, " P ; & Scanned with OKEN Scannerwhat is Toxicology? Toxicology is the scientific study of the adverse effects of chemical, physical, or biological agents on living ms and the ecosystem. It involves understanding how ~ gubstances interact with living systems, the mechanisms of toxicity, and the tential health risks associated with exposure. oxicologists assess the safety of substances, such as drugs, chemicals, and environmental pollutants, by examining their effects on various organisms, from cells to whole organisms. The goal is to rovide information that helps make informed decisions about the potential risks and benefits of exposure to different ?substances. pvaluation techniques of toxicolo; “toxicology employs various evaluation techniques to assess the "potential harm of substances. Common methods include in vitro tests, studies, and epidemiological research. In vitro tests analyze effects on cells or tissues outside the organism. Animal Studies provide insights into toxicity. while epidemiological research ctudies the impact of substances o n human populations. Combining these approaches helps form a comprehensive understanding of toxicological eflects. In assessing the safety of food additives, toxicology employs several evaluation techniques: Determine immediate adverse effects at onic Studies:Assess prolonged exposure effects over weeks or months, and years, respectively. g: Evaluates potential damage to genetic 4. Reproductive and Developmenta Toxicity Studies: Investigate effects on reproduction and fetal development. case enicity Studies: Examine the potential to induce r. & Scanned with OKEN Scanner6. Dose-Response Analysis:Establishes the relationship between &. Dose-Response Analysis. dose and toxic effects. 7. Risk Assessment: Integrates data to estimate potential human health risks. Uses of toxicology in food additives: Toxicology plays a crucial role in ensuring the safety of food additives through various applications: 1. 2. oa» @ + Formulation and Product Development: - Monitoring and Surveill Safety Assessement: Determines the potential adverse effects of food additives on human health. Establishing Acceptable Daily Intake (ADI): Determines the amount of a substance that can be consumed daily without appreciable health risk. : Risk Assessment: Evaluates the likelihood and severity of harmful effects based on exposure levels. » Regulatory Compliance: Supports the development of regulations and guidelines for the use of food additives. Quality Control: Ensures that food additives meet safety standards and regulatory requirements. Public Health Protection: Safeguards consumers by identifying and minimizing potential health risks associated with food additives. Assists in designing safer food products by guiding the selection and use of additives, ance: Ongoing assessment of the safety of food additives in the market to ident risks. tify emerging & Scanned with OKEN Scanner‘Their functions in foods include control of viscosity and texture, bulking, retention of moisture, reduction of water activity, control of crystallization, and improvement or retention of softness. ‘they also help improve the rehydration of dehydrated food and solubilization of flavour compounds anti-caking agents help prevent particles from adhering to each other and turning into a solid chunk during damp weather. They help free flowing of salts and other powders. These materials function by readily absorbing excess moisture Leavening Agents Leavening agents produce light fluffy baked goods. Originally, yeast was used almost exclusively to leaven baked products Itis still an important leavening agent in bread making ‘To make light cakes, biscuits, waffles, muffins, and many other baked products, ‘chemical leavening agents are used. Preservatives A preservative is defined as any substance which is capable of inhibiting, retarding, or arresting, the growth of micro-organisms, of any deterioration of food due to micro-organisms, itis estimated that nearly 1/5 of the world's food is lost by microbial spoilage. Chemical preservatives interfere with the cell membrane of micro-organisms, their enzymes, or their genetic mechanisms. ‘The compounds used as preservatives include natural preservatives, such as Suga" Slt, acids, etc., as well as synthetic preservatives, Chemical preservatives are generally added after the foods are processed. 4.1 FOOD GROUPS -Introduction *all of us eat different types of food every day. *There may be rice, dhal, vegetables, milk, curd and fruit. *We already know that all of these food items provide us nutrients, required by our body for energy, body building, repair of tissues and protection from diseases. & Scanned with OKEN Scanner*So, it is necessary to select different food items so that our body gets all the nutrients it requires to remain healthy. Food groups: * Based on the functions that are performed by various types of food items available, they can be broadly divided into three groups — : | Function Nutrient Food al | Energy giving food Carbohydrates, Fats Cerals, oilseeds, meat | | Body building food Proteins Pulses,meat,milk Protective and regulatory | Vitamins ,Minerals Fruits and vegetables foods Functions of food: *Food may be classified according their functions in the body into three types, Physiological functions 2 Sociological functions 3 Psychological functions 1 Physiological functions of food: | Energy yielding foods: *Foods rich in carbohydrates and fats are called energy yielding foods. *They provide energy to sustain the involuntary processes essential for continuance of life, to carry out various professional, household and recreational activities and to convert food ingested into usable nutrients in the body. *The energy needed is supplied by the oxidation of foods consumed. *Cereals, roots and tubers, dried fruits, oils, butter and ghee are all good source’ of energy. 4 & Scanned with OKEN Scannerody building foods: 1. B sfoods rich in protein are called body building foods. silk, meat, e885 and fish are rich in proteins of high quality. spulses and nuts are good sources of protein but the protein is not of high quality. these foods help to maintain life and promote growth. They also supply energy. 11, Protective and Regulatory foods: *Foods rich in protein, minerals and vitamins are known as protective and regulatory foods. *They are essential for health and regulate activities such as maint body temperature, muscle contraction, control of water balance, clotting of blood, removal of waste products from the body and maintaining heartbeat. tenance of *wilk, egg, liver, fruits and vegetables are protective foods. 2 Social functions of food: *Food has always been the central part of our community, social, cultural and religious life. *ithas been an expression of love, friendship and happiness at religious, social and family get-togethers. 3 Psychological functions of food: *In addition to satisfying physical and social needs, foods also satisfy certain emotional needs of human beings. + : i These include a sense of security, love and acceptance. *For example, preparation of delicious foods for family members is a token of love and affection. Food groups based on origin; Foods Plants origin-Cereals, Pulses, Oilseeds, Fruits, Vegetables. etc Foods Animals origin-Milk, Meat, Ege, Fish etc & Scanned with OKEN Scannern nutritive val ‘A. cereals and millets B.Pulses vegetables D.Nuts and oil seeds E.Fruits F.Animal foods _ G.Fats and oils H.Sugars and jiggery |. Condiments and spices od group jue: ICMR FIVE FOOD GOUPS Nutrients Cereals and Grain products: ice, Wheat Bajra,Ragi, Maize, Jowar, Barly, ‘ice and wheat flour Energy, Protein, Invisible fat, Vitamin-B1,B2,B9 and Iron, Fibre ILPulses and Legumes: | Black gram, Bengal gram, Green gram,Redgram,Cowpea,Lentil, Soyabean, Rajmah,Beans Energy,Protien, Invisible fat, ViatminB1,B2,B9 and Calcium,|ron,Fibre Ul.Milk and Meat : Mille products: Milk, Curd, i Megs tt, Cheese, Ghee, Skimmed milk, Chicken, Liver Fish,Ege Meat Protien,Fat,Vitamin-B12 & Scanned with OKEN Scanneree 1V.Fruits and Vegetables: | Fruits: | Mango, Guava,Tomato,Papaya,Orange | water melion,Sweet lime | Vegetables: 7 | | spinach, Amaranthus, Drumstick leaves, Carotenoidsmi-s2so.caicumiron | | Mustard leaves, Fenugreek leaves | Carotenoids, Vit-C,Fibre | | Other vegetables: | Carrots,Brinjal,Ladiesfingers,Capsicum, —_| Carotenoids, Folic | Beans,Onion,Cauliflower and Drumsticks | acid(89),Calcium, Fibre | is v.Fats and Sugars; Energy, Fat Essential Fatty acids ats: Butter,Ghee, Cooking oils like Groundnut Mustard and Coconuts Sugars: Sugar Jaggery Significance of the five-food group system The five food group system can be used for the following purposes: Planning wholesome balanced menus to achieve nutritional adequacy ii, Assessing nutritional status ~a brief diet history of an individual can dequacies of food and nutrients from any of the five BrouPs. nutrition education can be imparted to the disclose ina Based on the assessment, individual. FOOD PYRAMID: *The food guide pyramid was introduced in 1992 by USDA (United States Department of Agriculture) as 2 general plan of what to eat each day. the food guide pyramid isa valuable too! for planning a health promoting diet *By incorporating the principle of balance, variety and moderation, an individual can still eat their favourite foods while following the food guide pyramid. Balance: It means choosing food from different food groups. & Scanned with OKEN ScannerVariety: This means including different foods within each food group. For eg. Consuming a variety of fruits. Moderation: This means keeping serving sizes reasonable. This involves self control. * The food guide pyramid provides recommendation for the number of daily servings that should be consumed from each of the food groups. *The diagram ,clearly represents that cereals should form the major bulk of the diet followed by fruits and vegetables, pulses, milk and meat products and sugars and oil. THE FOOD PYRAMID Fats, olls & confectionery Meat, fish & alternatives Mill, cheese & Bread, coreats & potatoes Healthy Food Ryramid & Scanned with OKEN Scannergalanced diet: ea diet that contains all th palanced diet. © vital nutrients required by a human body is called uman body is called a spalanced diet comprises of vital nutri rients minerals, proteins, and fiber. like carbohydrates, fats, vitamins, ssufficient and nutritious food that diet ensures good health is included in a balanced +a healthy and balanced diet h - el overall health. ps to reduce the risk of diseases and improves importance and objectives of balanced diet *n balanced diet covers different food types in the right amounts to stay healthy. +{tis essential for healthy body, healthy mind. Just by eating 2 single food would not provide all essential nutrients. +hs per the nutritionist advice, normal balanced diet is essential for maintaining good health and a sensible body weight. poor development of a body with malnourishment and *mproper diet results in over diet leads to weight, diabetes, obesity and other diet related diseases. The main objectives of the balanced diet include: nt and enerey balance. | nutrients required for proper functioning and ns of our body. tissues, and ore@ ¢ saturated fats, processed foods, junk foods, simple For a healthy weig + To provide essential maintenance of cells, + Limited consumption © sugar, iodized salt, sodium, etc. + Include a high amount of fruits, Brains, nourishment and other nutritional deficiency diseases . voll a! vegetables, legumes, nuts and whole & Scanned with OKEN ScannerEssential nutrients *Food can be defined as anything solid or liquid which when swallowed, digested and assimilated in the body provides it with essential substances called nutrients *Food provides nutrients to help the body perform properly. It is important to enjoy a well-balanced, healthy diet by consuming a variety of foods to provide all the nutrients our bodies need *Nutrients are the constituents in food that must be supplied to the body in suitable amounts. *Some nutrients are water soluble, meaning that they dissolve in aqueous solutions. Other nutrients are fat soluble, meaning that they dissolve in fatty tissues and oils. *These include carbohydrates, proteins, fats, minerals, vitamins, water and fibre. *We need a wide range of nutrients to keep ourselves healthy. *Most foods contain more than one nutrient such as milk has proteins, fats, etc. “Nutrients can be classified as macronutrients and micronutrients on the basis of the required quantity to be consumed everyday Macronutrients: *Macronutrients needed in relatively large amount constitute the majority of an individual's diet. Carbohydrates: “Carbohydrates (from “hydrates of carbon”) are organic compounds essentially made of three elements i.e, carbon, hydrogen and oxygen. “Carbohydrates are widely distributed in plant foods. “They are mainly present in these foods in the form of three types of compounds called as sugars, starches and fiber. * All these carbohydrates are made up of some basic simple units, & Scanned with OKEN Scannerspibre is the NON-available ca, rb = unabsorbed food and preven hydrate, f iber he tion of diseas 'ps in satiety, elimination of ases. es |i dise’ ike cancer, diabetes and heart food sources: sqhe list includes cereals , “ and millets, Toots and t like cane Sugar, jaggery ang honey, ‘ubers, some fruits, sweeteners «Cereals and millets are the maj, cereals ike wheat, rice aia ™alor source of carbohydrates in Indian diets. Al Millets contain Considerable amount of starch. Functions: ; *Some of the important functions of carbohydrates are *Energy-iving, *protein-sparing action and utilization of fats, Some amount of carbohydrate is needed for the proper utilization of fat in the body. Proteins: *Protein is the most abundant component in the human body. ‘itis made up of compounds called amino acids, which are also referred to as the building block of proteins. “The linkage of individual amino acids together in long chains forms proteins. ‘The quality of food protein depends on the proportion of essential and non- €ssential amino acids. manufacture by the body are called 1] S “ i not be hose amino acids which ca can be manufacture by the body are called essential amino acids and those which Non-essential amino acids. / -essential . ‘pea beta ntial and non-e: Proteins can be divided into es5° animals, they help form supporting and *Prote; : fe. Il ; Proteins are essential to all li skin, nails, hair and muscle lage, Protective structures such aS carti | & Scanned with OKEN Scanner* They are major constituents of enzymes, antibodies, many hormones and body fluids such as blood, milk, and egg white. Food sources: *Some of the rich sources of protein are milk, milk products, flesh foods, eggs, nuts and oilseeds, cashew nuts and pulses: Functions: *Some of the functions of proteins are *pody-building, regulation, protection acts as carrier molecules and energy giving molecules. Fats & Oils: fats are a group of chemical compounds that contain the fatty acids. *They are composed of the fatty acids and glycerol. * They do not form long molecular chains, and they do not contribute structural strength to plant and animal tissues. +Fats are smooth, greasy substances that are insoluble in water. *Fat is mainly fuel source for the animal or plant in which it is found or for the animal that eats it contains about 21/4 times the calories found in an equal dry weight of protein or carbohydrate. * Fat always has other substances associated with it in natural foods, such as the fat-soluble vitamins A, D, E and K. Micro nutrients: *The body only requi \ quires them in very small amounts enerally less than 100me/day. t ¥ & Scanned with OKEN Scanner atVitamins: also «vitamins help in protecting our bodies from various kinds of diseases. They hape help in keeping our eyes, gums, bones and teeth in good s| Minerals: *Minerals are used by the body to perform vari bones, maintaining the heartbeat, making hormones etc. Phosphorus, Magnesium, Sodium and ‘ous functions like building strong *The major five minerals are Calcium, Potassium. Examples of mineral-rich foods include leafy vegetables, fish, beans etc. Dietary Fibres/Roughage: ion to our bodies but +While dietary fibres do not provide any such nutriti nevertheless are an important component of food. orption of food, help in movement of bowel and prevent *They help in easy abs constipation. “it helps our body get rid of undigested food. C some of the roughage rich foods. ereals, fruits and vegetables are Water: s from our food. It water performs the es: g waste from our sential function of absorbing nutrient: body in form of sweat and urine. also helps in releasin DIGESTION which the major nutrients namely carbohydrates, proteins and lipids are ino acids, fatty acids and glycerol respectively, while passing, stitutes digestion. The process through converted to simple sugars, arnit m mouth to small intestine, Co nis facilitated with the help of ‘al control fror The process of digestio secretions from salivary glands, stomach, Is regulate these secretions r. Both hormonal and neuré pancreas and live! ymes break down food ee mc ont & Scanned with OKEN Scanner particles into smaller units Digestive enz‘The human digestive system IS 9 coiled, muscular tube (6-9 meters long when fully extended) extending from the mouth to the anus. artments occur along this length- mouth, pharynx, orsophagus, several specialized comp farge intestine and anus. stomach, small intestine, Basically, the digestive system 5 made up of two groups of organs: ‘Alimentary tract, which includes mouth, pharynx, oesophagys, stomach, small intestine, large intestine, appendix, rectum, anal canal, Accessory organs, which include tongue, teeth, salivary glands, iver, gal bladder and pancreas. ‘on of the digestive system is to ingest the food materials, digest it to The major functi d eliminate the unusable material. absorbable end products, absorb these products ant Digestion involves two kinds of processes: the food into small {a) Mechanical process which includes CULIOB and, grinding thus brea pel eee particles; swallowing the food and then pushing the food along the food canal. ‘Smaller particles expose greater surface area for action by enzymes. (b) Chemical process which includes the enzymatic breakdown of complex food constituents (nutrients) into simpler absorbable form. (c) Digestion involves hydrolysis, ie. spliting by addition of water (H+ and OH— ions) to a molecule resulting in its break down into two or more simpler molecules. The enzymes act only as catalysts to accelerate the reaction. For example ae Sucrase cad22011 +420 -—-——>_C6H1206 + CGH1206 (sucrose) (glucose) (fructose) (a) Mechanical Process in Digestion The lips hold the food within the mouth and help in sucking it in and sipping liquids: 2 The teeth cut, tear and grind the food The tongue manipulates food while chewing, mixes saliva in it, rolls it into a ball termed as bolus and helps in swallowing. The me oesophagus conducts the food (bolus) down into the stomach by a wave of ct action of the circular muscles in the wall of alimentary canal is wave of contraction is called peristalsis. Digestion in the Mouth The mouth receives food. & Scanned with OKEN Scanner‘The tongue serves in swallowing mai Nipulating the food for chewing and in p The teeth mechanically subdivide oe the food for €asier digestion. Then, there are the salivary glands. There are three pairs of salivary glands nan ely parotid, submaxillary and sublingual which secrete the colourless viscous fluid called ‘saliva! liva helps i Sali Ips in peienei the food by lubricating the food and the neutral PH of saliva prevents the decalcification of teeth and keeps themouth clean, In the mouth, is also present the salivary amaylase, originally called ptyalin. the presence of salivary amylase starts the starch digestion by breaking it and ‘Transport of Carbclhydrates, into dextrirw. Dextrins are poZysaccharides containing fewer simple sugar units than Proteins and Lipids starches. The salivary secretion is controlled by nervous reflexes. From the mouth, the partly digested food enters the stomach. ABSORPTION Absorption is the process by which the end products of digestion pass through the intestinal mucosa into the blood or lymph. | tis carried out by passive, active or facilitated transport mechanisms. Small amounts of monosaccharides like glucose, amino acids and some electrolytes like chloride ions are generally absorbed by simple diffusion. 10 the blood depends upon the concentration gradients. The passage of these substance: However, some substances like glucose and amino acids are absorbed with the help of carrier proteins. This mechanism is called the facilitated transport, ‘Transport of water depends upon the osmotic gradient. Ac concentration gradient and hence requires energy. transport occurs against the Various nutrients like amino acids, monosaccharides like glucose, electrolytes like Nat are absorbed into the blood by this mechanism. Fatty acids and glycerol being insoluble, cannot be absorbed into the blood & Scanned with OKEN ScannerAbsorption of substances takes place IN aitte mach, sma inkestine ad kane (EEE ston However, maninnunn absorptton Occurs th ‘The absorbed substances tina alled assimilation process Nutrients Food Sources Cereal, whole grains, Carbohydrates legumes, potatoes, cheese, pasta, etc. Almonds, eggs, chicken, yoghurt, cottage cheese, Proteins oats, seafood, beans and pulses, milk and other dairy products. Eggs, nuts, bread, lodine seaweed, dairy products, and iodized table salt. Dates, spinach, almonds, : soybeans eggs, beans, Laie lentils milk, and all other dairy products. Onions, cabbage, sweet Sodium potato, broccoli, pumpkin seeds, eggs and milk Milk, yoghurt, soy products, beans, whole Phosphorous grain food products, potatoes, peas, etc. Green leafy vegetables, yellow Vitamin - A coloured fruits, milk, nuts, tomatoes, carrots, broccoli, etc. Whole-grain foods, Vitamin -B legumes eggs, green leafy vegetables milk and milk svent parts OF vo simnall intestines ally reach the tissties whlch UIs ve alimentary canal, like Mout, fo them for thelr activities, This Daficlancy Diseases Hypoglycemia and Kotoacidosis. Kwashiorkor and Marasmus. Goitre, Anaemia, Hypothyroidism. Muscle spasms, low bone density, and Hypocalcaemia. Gastrointestinal Distress, the Improper functioning of nerves and muscles. Weak bones and muscles, joint pains, nervous system disorders, obesity, etc. Night Blindness and other vision problems. Beriberi. A & Scanned with OKEN ScannerProducts, ote Vitamin -C had Sas fruits, broccoli, chaste eeeet milk, Fish, tiv » liver, eg, a 9 yolks, Bebahacd citrus fruit juices, Y milk, cereals, etc. Vitamin -D Potatoes, turnip, Pumpkin, avocado, guava, olives, Mango, olives, ilk, nuts, seeds etc. Vitamin -E Tomatoes, chestnuts, broccoli, beef, cashew nuts, lamb, mangoes, etc. Vitamin -K Essential Nutrients-Sources, Deficiency Diseases Recommended Dietary Allowances (RDAs) are the levels of intake of essential nutrients thet, on the basis of scientific knowledge, are judged by the Food and Nutrition Board to be adequate to meet the known nutrient needs of practically all healthy persons (or) The Recommended Dietary Allowances (RDA) are the levels of intake of the Gum bleeding and Scurvy: Improper growth of bones and Rickets- Heart problems and Haemolysis. A wn e or) oh Haemorrhage- essential nutrients that are judged to be adequate or sufficient to meet the nutrient requirement © particular life stage and gender group SIGNIFIGANCE/USES OF RDARDA, RDA we know, all the requirements of 7 So RDA's help us plat diverse food groups Other than this basic use, us applications of RDA include: The variol f nearly all (97 to 98 percent) healthy individuals ina represents the level of the nutrient to be consumed daily to meet f most of the individuals in a given population. n balanced diets which include a variety of foods derived from which help meet the nutrient requirements. RDA's have come to serve many important purposes. & Scanned with OKEN Scanner_* Tohelp public health nutritionists to compose diets for schools, hospitals, prisons ete we For health care policy makers and public health nutritionists to design, develop © Nutrition intervention programmes and policies, for planning and procuring food supplies for population groups * For evaluating the adequacy of food supplies in meeting national nutritional needs * For interpreting food consumption records of individuals and populations * For establishing Standards for the national feeding programmes implemented by the # Governments for its vulnerable population, For designing nutrition education programmes for the masses, For developing new food products and dietary supplements by the industry, Establishing guidelines for the national labeling of packaged foods (by Food Standards Safety Authority of India (FSSAI)) THE - END & Scanned with OKEN Scanner