WelcomE

1. WelcomE to the session on Nutrition

3. CARBOHYDRATES • build up by the atoms of Carbon, Hydrogen and Oxygen • concerned with storage and distribution of energy • classified as • -- monosaccharides [ Glucose , Fructose ] • -- disaccharides [ Maltose, Sucrose ] • -- poly saccharides [ Starch, cellulose ] 1 gram of Carbohydrate have the energy potential of 6.3 Calories

4. Monosaccharides / Simple sugars • All simple sugars are either Aldehydes or ketones • Glucose is an aldose sugar with – CHO group. • Fructose is an Ketose sugar with > C=O group monosaccharides are further classified according to the number of Carbon atoms per molecule into: Trioses Pentoses Hexoses Heptuloses

5. When two molecules of the same monosaccharides or different ones react together, a disaccharide is formed. When more than two monosaccharide units are combined polysaccharide is formed Polymers of Glucose called amylose and amylopectin are contained in the starch in the ratio being 1:3. Cellulose, Agar-agar, pectin are the plant polysaccharides Glycogen is an animal polysaccharide.

6. Sources of Carbohydrates starchy foods such as bread, potatoes, and pasta. especially of whole grain varieties with dietary fibre are good source of carbohydrates Dietary Fibre is important for gut function, and may help to reduce the risk of heart disease and some cancers.

7. PROTEINS Proteins consists of atoms of C, H, O, N and S which build up complex organic substances as amino acids through peptide linkages. Amino acids are the building blocks of proteins. -- made up of one amino group at one end and carboxylic acid group at the other end.

8. Amino acids • Alanine • Arginine • Aspargine • Aspartic acid • Cystine • Glutamic acid • Glutamine • Glycine • Histidine • Iso-leucine • Iso-proline • Leucine • Lysine • Methionine • Phenyl alanine • Proline • Serine • Threonine • Tyrosine • Valine

9. Proteins Classification • Simple proteins • yields simple amino acids on complete hydrolysis. [Albumins, Globulins, Prolamines, Protamines, Histones] • Conjugated proteins • A protein group bonded to a non-protein or prothetic group. [Nucleo proteins – nucleic acids, Muco proteins – polysaccharides] • - Derived proteins • Formed by the partial hydrolysis of proteins, [ Peptones]

10. SOURCES OF PROTEINS PLANT PROTEINS ground nuts soya beans green peas dhals ANIMAL PROTEINS edible locusts cheese fishes meat eggs

11. Physiologically proteins are classified into Structural proteins e.g. Keratins, Collagens, Scelero proteins Functional Proteins. e.g. Enzymes, Hormones Proteins are considered as body builders. Performs as Regulators with the Vitamins and Minerals

12. Lipids - - are the fatty substances found in all living organisms. - - soluble in alcohol, ether, or other organic solvents. - - highly energy rich compound insoluble in water. - - 1 gram of lipid provides 9.3 Calories of energy. -: Sources of Lipids :- Vegetable Oils Animal fats Fish Oils

13. Lipids are classified into Simple lipids (on hydrolysis glycerol and fatty acids are liberated) Compound lipids (formed through the combination with other compounds e.g. Phospho lipids, Glyco lipids, Lipo proteins) Derived lipids (derived from the partial hydrolysis e.g. Cholestrol)

14. VITAMINS Vitamins are organic substances whose presence is indispensable for the proper growth and upkeep of the body. They act as bio-catalysts combining with proteins to create metabolically active enzymes that in turn produce hundreds of important chemical reactions throughout the body. Without vitamins, many of these reactions would slow down or cease

15. VITAMINS classified according to their solubility in fat or water. Fat-soluble vitamins: A, D, E and K They are generally consumed along with fat containing foods, and because they can be stored in the body's fat, they do not have to be consumed every day. Water-soluble vitamins: B1, B2, B3, B6, B12 and C Theycan’t be stored and must be consumed frequently, preferably every day (with the exception of some B vitamins)

16. VITAMIN A `known as `Anti Xeropthalmic vitamin or Retinol Food sources : Retinol are fish liver oil, dairy products, carrot, yellow maize, egg yolk and spinach Functions: Visual perception, maintains the integrity of epithelium. Deficiency diseases: Xerosis [corneal epithelia becomes red and dry] Nyctalopia (Night Blindness), Xeropthalmia (cornea become wrinkled and carotinised), Keratomalacia (Necrosis and infection of Cornea) Atrophy of lacrymal glands of the eye and reduction in tear secretion, Appearance of Bitot’s spot in the cornea.

17. VITAMIN B1 `known as Thiamine Foods richest in thiamine are pork, organ meats, yeast, eggs, whole or enriched cereals, wheat germ, berries, maintains the normal growth appetite and plays a role in the synthesis of nerve-regulating substances Deficiency diseases: Beri-beri, muscular weakness, Beri-Beri affects nervous and cardio vascular systems

18. VITAMIN B2 `known as Riboflavin Food sources: liver, milk, meat, dark green vegetables, whole grain and enriched cereals, etc., Necessary for cellular respiration Deficiency diseases: Loss of appetite, soreness of lips, mouth and tongue. Fissures appear at edges of the mouth.

19. VITAMIN B3 `known asNiacin orNicotinic Acid (Antipellagra vitamin ) Food sources:liver, milk, meat, dark green vegetables, whole grain, cereals, etc., Plays as co-enzyme, Necessary for cellular respiration Deficiency diseases: Pellagra {symptoms: tongue becomes red and painful, mental changes (dementia), dermatitis and stomatitis}

20. VITAMIN B6 `known asPyridoxine Food sources: Egg yolk, liver, meat, fish, bananas, whole (but not enriched) grains, and leguminous plants Necessary for absorption and metabolism of amino acids and Fats Pyridoxine deficiency : Dermatitis around eyes, nose, and behind ears. Fissures appear above the lips and angles of the mouth.

21. VITAMIN B12 `known as Cyanocobalamine Food sources: Egg yolk, liver, kidney, meat, fish and milk Necessary for the formation of nucleoproteins, proteins, and red blood cells, and for the functioning of the nervous system Deficiency diseases: Pernicious anaemia Sore tongue and some neurological problems related with spinal cord

22. VITAMIN C `known as Ascorbic acid Food sources: Citrus fruits and tomatoes maintains intra cellular metabolism Provides immunity against infections Deficiency diseases: Scurvy , loss of weight and fatigue, Bleeding Gums, Loosening of teeth

23. VITAMIN D `known as `Anti richitic vitamin or Calciferol Food sources:fish liver oil, dairy products, carrot, yellow maize, egg yolk etc., Functions:Regulates the Calcium and Phosphorous metabolism. Essential for normal development of the bones and muscles Deficiency diseases: Rickets in children Osteomalacia in adults Defective calcification of bones

24. VITAMIN E ` known as `Anti sterilitic vitamin or Tocopherol Food sources:wheat germ oil, leafy vegetables and lettuce, etc., Essential for normal fertility Remains as anti-toxidant Deficiency diseases: Sterility is observed

25. VITAMIN K `known as `Anti haemorrhagic vitamin Food sources: carrot, yellow maize, egg yolk husk of whole grains, yeast and milk etc. Formation of Prothrombin, Essential for normal blood clotting Deficiency diseases: Leads to haemorrhage

27. Students’ Assignment: prepare a table for Water Soluble Vitamins

28. MINERALS

29. Calcium Milk, cheese, dried legumes, vegetables Bone and teeth formation, nerve transmission, blood clotting. Rickets, osteoporosis, convulsions Chlorine Foods containing salt; some vegetables and fruits Fluid regulation between cells or cell layers Acid-base imbalance in body fluids

30. Magnesium Whole grains; green, leafy vegetables Enzyme activation, protein synthesis Growth failure, behaviour problems, spasms Phosphorus Milk, cheese, yoghurt, fish, poultry, meats, grains Bone and teeth formation, acid-base balance maintenance Weakness, loss of calcium

31. Potassium Bananas, leafy vegetables, potatoes, cantaloupe, milk, meats Acid-base balance and fluid balance maintenance, nerve transmission, regular cardiac rhythm Muscle cramps, Loss of appetite, Mental confusion, Sulphur Fish, poultry, meats Acid-base balance maintenance liver function Disorders Fluorine Drinking water, tea, seafood Bone maintenance, Osteoporosis; tooth decay

32. Sodium Common salt, Meat, fish Acid-base balance, body water balance, nerve function Muscle cramps, reduced appetite, mental apathy Zinc Lean meat, whole-grain breads and cereals, dried beans, seafood Component of enzymes of digestion, cell repair, reproduction Growth failure, small sex glands, delayed wound healing

33. Iodine Salt-water fish, shellfish, vegetables, iodized salt Component of thyroid hormone Goitre, feeble intelligence Iron Lean meats, eggs, whole grains,leafy vegetables, legumes Haemoglobin formation energy metabolism Anaemia

34. Chromium Legumes, cereals, meats, fats, vegetable oils, whole grains Glucose metabolism Adult onset diabetes Copper Legumes, cereals, meats, fats, vegetable oils, whole grains Red blood cell formation Anaemia, impairs bone and nervous tissue development

35. Zoology Text book of XII std. By Tamil Nadu Text Book Society Encarta Encyclopedia Acknowledgement & References