Classification of food

Classification of food

There are many ways of classifying foods

1. Classification by origin

                     1)    Foods of animal origin

2)  Foods of vegetable origin. 

2. Classification by chemical composition

             1) Proteins

2) Fats

3) Carbohydrates

4) Vitamins

5) Minerals.

3. Classification by predominant function

1) Body-building foods, e.g., milk, meat, poultry, fish, eggs, pulses, groundnuts, etc.

2) Energy-giving foods, e.g., cereals, sugars, roots and tubers, fats and oils.

3) Protective foods, e.g., vegetables, fruits, milk.

 

4. Classification by nutritive value

1)      Cereals and millets

2)      Pulses (legumes)

3)      Vegetables

4)      Nuts and oilseeds

5)      Fruits

6)      Animal foods

7)      Fats and oils

8)      Sugar

9)      Condiments and spices

10)  Miscellaneous foods.

 

 

 

Carbohydrates

•      Carbohydrates are the sugars and starches found in foods.

•      They are made up of carbon, hydrogen, and oxygen.

•      Athletes are not the only people who need carbohydrates.

•      Everyone needs them.

•      There are two general types of carbohydrates: simple and complex.

The Role of Carbohydrates

·         our body converts all carbohydrates to glucose.

·         Glucose that is not used right away is stored as glycogen.

·         When more energy is needed, our body converts the glycogen back to glucose.

·         our body converts and stores the excess carbohydrates as body fat.

Fats (Lipids)

•      Fats are solid at 20 deg. C; they are called "oils" if they are liquid at that temperature.

•      Fats are the nutrients that contains the most concentrated form of energy. Fats are type of lipid.

•      Lipids are substances that are somewhat similar to carbohydrates, but they contain less oxygen and they do not dissolve in water.

•      Fats are part of many body tissues and are important as carriers of other nutrients, such as vitamins.

•      Fats also carry the flavor of foods – making foods tastier, but consumption of fat should be closely monitored.

The Role of Fats

·         They transport vitamins A, D, and K in the blood.

·         They serve as sources of linoleic acid—an essential fatty acid that is needed for growth and healthy skin.

·         They add flavor and texture to food.

·         They satisfy hunger longer than other nutrients do.

Protein

•      Proteins are substances found in every cell. The body needs proteins to build and repair all body tissues. Protein is an important part of blood cells. Proteins are made up of carbon, hydrogen, oxygen, and nitrogen atoms that are formed into basic units called amino acids.

•      There are 20 different amino acids. Nine of them are essential, and the other eleven amino acids can be produced by the body.

The body uses proteins to:

·         Build new cells and tissues.

·         Replace damaged cells by making new ones.

·         Make enzymes, hormones, and antibodies.

·         Supply the body with energy.

 

 

Vitamins and Minerals

Vitamins are essential for:

–     Building body tissues such as bones, skin, glands, nerves, and blood.

–     Assisting in the metabolizing of proteins, fats, and carbohydrates so you receive energy from food.

–     Promoting healing

–     Preventing nutritional deficiency diseases.

Minerals are essential for:

–     The formation of strong bones and teeth

–     Helping to control the nervous system

–     Fluid balance in tissues

–     Muscle contractions

 

Minerals

•      Minerals are simple substances found in the environment that are essential to the body’s functioning.

•      Minerals are used to regulate a wide range of body processes, from bone formation to blood clotting, and they are important for the body structure.

•      Most minerals are either quickly used or lost in waste products, therefore we must eat mineral-rich foods daily to replenish our supply.

•       Iron is an exception –it tends to be kept and recycled by the body, except when there is a blood loss.