WEEK 6: FOOD (MEANING AND CLASSES)

TOPIC: FOOD (MEANING AND CLASSES)

Food is any material or substance we eat (liquid or solid) to nourish our body, keep us alive, healthy, and makes us grow with lot of energy for physical activities.

CLASSIFICATION OF FOODS

There are six classes of food namely:

1. Carbohydrates
2. Fat and oil
3. Protein
4. Vitamins
5. Mineral
6. Water

Carbohydrates: This is made up of carbon, hydrogen and oxygen. Source of carbohydrates: it is obtain from yam, maize, sugar, cassava, potatoes, oat, millet, ripe plantain, rice, honey, bread etc.

Values/functions of carbohydrate

1. It produce energy for muscle contraction
2. It produces the energy used by the nervous system
3. It also help in the production of body heat

Deficiency

1. Marasmus in children.
2. Reduced function of the nervous system
3. Lack of energy for daily activities.

Protein: Protein is one of the organic foodstuffs, with its end product of digestion as amino- acids. It is found in both plant and animal food.

Sources: It is obtained from egg, meat, fish, milk, cheese, shrimp, snails, insects, melon, peas, grains, beans, oil bean, soya beans, breadfruit etc.

Value/function of protein

1. For growth and development e.g. in children
2. For building new tissues 
3. For  repair of worn out or damage tissues
4. It helps in the formation of enzymes and hormones
5. It provide needed energy when carbohydrate and fats are insufficient or unavailable.

Deficiency

1. Kwashiorkor    2. Poor growth and development   3. Anaemia

FATS AND OIL

Most of the fats in our diet come from animal while most of the oil come from plant, oil is liquid while fat is solid at room temperature

Sources of fats and oil are: cream, butter, cod- liver oil, meat margarine, vegetable oil, nuts, cheese, palm oil, groundnut oil, etc.

The end products of fat and oil digestion are fatty acids and glycerol

Value/ function of fats and oil

1. Fat  and oil supply heat and energy to the body
2. Fat store and transfer vitamin A, D, E and K
3. Fatty foods prevent hunger because they do not digest as fast as  carbohydrate food, so last longer in the stomach.
4. Fat when stored in the body insulate the body against cold by aiding in the prevention of heat loss
5. They support body organs and protect them from shock and injury e.g. Kidney, eye
6. They also contribute to the smoothness of the skin

Deficiency

1. Leads to lack of energy  2. Dryness of the skin

3. Poor functioning of body organs

Mineral Salt

Minerals are very important because the body needs them for normal development and for regulation of metabolic process.

The principal mineral includes calcium, iron, sodium, iodine, phosphorous, fluorine.

Sources of mineral: They are obtained from green, vegetables, eggs, beans, liver sea food etc

Function/ importance of mineral

1. For healthy growth
2. Formation of strong bone and teeth
3. Necessary for hemoglobin in the red blood cells (ie. Formation of hemoglobin), blood clothing and proper functioning of the thyroid gland.

Deficiency

1. Poor functioning of the body e.g. weak bone and teeth, slow growth
2. Tiredness, Goiter, Anaemia, muscle cramp etc.

Vitamins

Vitamins are essential substance necessary for body maintenance and good health.

There are mainly two types of vitamin

1. Water soluble vitamin (vitamin B and C)
2. Fat soluble vitamin (vitamin A, D, E, K)

Vitamin A (Retinol)

Sources: carrots, liver, fish, vegetable, butter, margarine, egg palm oil, cheese etc

FUNCTIONS

1. Promote growth        2. Formation of teeth and bones 

3. Good vision              4. Good skin and hair

DEFICIENCY

1. Poor vision and night blindness
2. Unhealthy skin and hair
3. Digestive problem

Vitamin B (B complex)

Sources: Fish, egg, rice, soya bean, liver, milk vegetables

FUNCTIONS

1. General maintenance of health
2. Promotes healthy skin and hair

DEFICIENCY

1. Nausea        2. Beri beri       3. Poor appetite and memory

Vitamin C (Ascorbic acid)

Sources: fresh citrus oranges, lemon, strawberries, vegetables

FUNCTION

1. It increase resistance to infection
2. It is important for forming substances that bind cells together e.g in blood capillaries, teeth and bones

DEFICIENCY

1. Scurvy         2. Bleeding gum and        weak teeth

3. Delay healing

 Vitamin D (Cholecalciferol)

Sources: Egg, butter, milk, liver, fish oil, sunlight etc.

FUNCTION

It is needed for normal bone and teeth development

 DEFICIENCY

1. It leads to rickets in children
2. Weak bone and teeth

Vitamin E (tocopherol)

Sources: vegetable, milk, eggs, liver, wheat etc.

FUNCTIONS

1. Promotes heart and muscle functions
2. Promotes reproduction

Vitamin K (anti hemorrhagic factor)

Sources: vegetable, cereal, meat

FUNCTION

1. Promotes digestion     2. Help in blood clothing

DEFICIENCY

1. Constipation      2. Bleeding

WATER

Water is an essential part of the body. It contains hydrogen and oxygen.

Sources: direct intake, fruits, vegetables and other foods.

FUNCTION

It play greater role in digestion and absorption, regulations of body temperature, reproduction, transportation of food, oxygen and other chemical matters in the body

DEFICIENCY

Dehydration and poor function of the organs and system.

IMPORTANCE OF FOOD

1. Eliminate hunger
2. It provide energy for work and play
3. It is importance for body building or growth
4. It repairs worn- out tissues and cells
5. Food protect the body from diseases
6. It help regulating the body temperature
7. It is a source for income
8. It is use for entertainment