The following are the seven major classes of nutrients
These are organic compound which mostly contain elements such as Carbon,
hydrogen and oxygen. Each molecule of carbohydrates contain hydrogen and
oxygen in a ratio of 2:1.
Glucose Grape sugar
Fructose Fruits sugar
Animals obtain carbohydrates from their diet rich in carbohydrates. Many vegetables, cereals & milk are rich in carbohydrate plants.
Carbohydrates our body’s first source of energy in the body. Complex carbohydrates first broken down.
Proteins are the large Complex organic molecules containing carbon, hydrogen, nitrogen, oxygen and sulphur as their main constituents and are composed of one or more long chains of amino and called polypeptide chains.
There are 20 different amino acid are together through peptide bond in different arrangements to produce different polypeptide chains or proteins. Amino acids are of two types.
Food rich in protein include red meat, fish, poultry, dairy products, nuts and cereals.
Fats are organic compounds which are mostly made up of smaller chemical units, such as fatty acids and one glycerol molecule. They are highly energy efficient foods.
The fatty acids present in lipids are of two types.
Saturated fatty acids have all of their carbon atoms bonded to hydrogen atoms. Lipids containing saturated fatty acids are solid at room temperature.
Butter contains 70% saturated and 30% unsaturated fatty acids.
Unsaturated fatty acids have some of their carbon atoms double-bonded in place of a hydrogen atom. Lipids containing consternated fatty acids are lipids at room temperature.
Sunflower oil contains 75% unsaturated fatty acids
Important resources of lipids included milk, butter, cheese, eggs, mutton, fish, mustard.seeds, coconut, and dry fruits.
Vitamin is an organic molecule, an essential micronutrient that an organism’s needs in small quantities for the proper functioning of its metabolism.
They are mainly classified into the following two categories.
Vitamins which are soluble in organic solvents are called Fat-Soluble vitamins
(A, D, E & K) are less excreted from the body as compared to water-soluble vitamins.
Vitamins which are soluble in water are called water soluble vitamins, these are vitamins B and C cooking or heating destroys the water soluble vitamins more readily than the fat soluble vitamin.
Minerals are inorganic elements that originate in the earth & cannot be made in the body.
They play roles in various body functions & are necessary to maintain health.
Most of the minerals in human’s diets came directly from plants, water and animal foods.
Water is an essential constituent of cytoplasm. It makes up nearly 70% of total body mass. Various substances are circulated in the body as a watery solution in the blood. Water helps in the absorption and transportation of the digested food. It helps plants for intake of minerals from the soil and in the movement of food for photosynthesis we should take sufficient quantities of water because a lot of water is lost from the body by sweating, urinating and breathing.
Dietary fibres are designed as a digestible portion of food obtained from plant soluble or insoluble taken by the organism.
Common sources of dietary fibres in our diet are leguminous plants, seed husk, whole grain food, and wheat and corn barn.
Humans get calcium from milk, cheese, egg, yolk, beans, nuts, cabbage.
Humans get iron from red meat, egg, yolk, whole wheat, spinach, mustard.
Its deficiency is the most common deficiency worldwide. Iron deficiency causes anaemia.