MUTHAYAMMAL COLLEGE OF ARTS & SCIENCE (AUTONOMOUS)
DEPARTMENT OF HOTEL MANAGEMENT AND CATERING SCIENCE
Staff Name: Mr. VASANTHA RAGAVAN K Class: I HMCSPaper Code:
23M1UHMA01 Paper Name: GEC THEORY - I FOOD SCIENCE AND NUTRITION
Unit: I
FOOD:
Food is the basic necessity of man. It is a mixture of different nutrients such as carbohydrates,
protein, fat, vitamins and minerals. These nutrients are essential for growth, development and
maintenance of good health throughout life.
NUTRITION:
Nutrition is defined as the science concerned with the role of food and nutrients in the
maintenance of health.
Nutrition is defined by Robinson (1982) as “the science of foods and nutrients, their action,
interaction and balance in relationship to health and disease, the processes by which the organism
ingests, digests, absorbs, transports and utilizes nutrients and disposes of their end products.
NUTRIENTS:
Nutrients are the constituents in food that must be supplied to the body in adequate amounts.
These include carbohydrates, proteins, fats, minerals, vitamins and water.
NUTRITIONAL STATUS:
It is the condition of health of the individual as influenced by the utilization of the nutrients.
HEALTH:
Health is defined by “the World Health Organization (WHO)” as the “state of complete physical,
mental and social well being and not merely the absence of disease or illness”.
FUNCTIONS OF FOOD
Food may be classified according to their functions in the body.
FUNCTIONS OF FOOD
Social functions Physiological functions Psychological functions
Page 1 of 19
, Energy yielding foods Body building foods Protective foods
(Carbohydrate, fat, protein) (Protein) (Vitamins & Minerals)
Page 2 of 19
, 1. Physiological functions
i) Energy yielding foods:
Foods rich in carbohydrates and fats are called energy yielding foods.
They provide energy to carry out various professional, household activities and to
convertfood ingested into unusable nutrients in the body.
Energy is supplied by the oxidation of foods consumed.
Cereals, roots and tubers, dried fruits, oils, butter and ghee are all good sources of energy.
ii) Body building foods:
Foods rich in protein are called body building foods.
Milk, meat, eggs and fish are rich in proteins of high quality.
Pulses and nuts are good sources of proteins but not of high quality.
It helps to maintain life and promote growth.
It also supplies energy.
iii) 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 maintenance of body temperature,
muscle contraction, control of water balance, clotting of blood and maintaining heart beat.
Milk, egg, liver, fruits and vegetables are protective foods.
1. Social functions:
Foods have always been the central part of our community, social, cultural and religious
life.
2. Psychological functions:
Foods also satisfy certain emotional needs of human beings.
FOOD GROUPS
Foods may be broadly classified into 11 groups based on their nutritive value.
1. Cereals and millets
7. Eggs
2. Pulses (legumes)
8. Meat, fish and other foods
3. Nuts and oil seeds
9. Fats and oils
4. Vegetables
10. Sugar and other carbohydrate foods
5. Fruits
11. Spices and condiments.
6. Milk and milk products
Page 3 of 19
DEPARTMENT OF HOTEL MANAGEMENT AND CATERING SCIENCE
Staff Name: Mr. VASANTHA RAGAVAN K Class: I HMCSPaper Code:
23M1UHMA01 Paper Name: GEC THEORY - I FOOD SCIENCE AND NUTRITION
Unit: I
FOOD:
Food is the basic necessity of man. It is a mixture of different nutrients such as carbohydrates,
protein, fat, vitamins and minerals. These nutrients are essential for growth, development and
maintenance of good health throughout life.
NUTRITION:
Nutrition is defined as the science concerned with the role of food and nutrients in the
maintenance of health.
Nutrition is defined by Robinson (1982) as “the science of foods and nutrients, their action,
interaction and balance in relationship to health and disease, the processes by which the organism
ingests, digests, absorbs, transports and utilizes nutrients and disposes of their end products.
NUTRIENTS:
Nutrients are the constituents in food that must be supplied to the body in adequate amounts.
These include carbohydrates, proteins, fats, minerals, vitamins and water.
NUTRITIONAL STATUS:
It is the condition of health of the individual as influenced by the utilization of the nutrients.
HEALTH:
Health is defined by “the World Health Organization (WHO)” as the “state of complete physical,
mental and social well being and not merely the absence of disease or illness”.
FUNCTIONS OF FOOD
Food may be classified according to their functions in the body.
FUNCTIONS OF FOOD
Social functions Physiological functions Psychological functions
Page 1 of 19
, Energy yielding foods Body building foods Protective foods
(Carbohydrate, fat, protein) (Protein) (Vitamins & Minerals)
Page 2 of 19
, 1. Physiological functions
i) Energy yielding foods:
Foods rich in carbohydrates and fats are called energy yielding foods.
They provide energy to carry out various professional, household activities and to
convertfood ingested into unusable nutrients in the body.
Energy is supplied by the oxidation of foods consumed.
Cereals, roots and tubers, dried fruits, oils, butter and ghee are all good sources of energy.
ii) Body building foods:
Foods rich in protein are called body building foods.
Milk, meat, eggs and fish are rich in proteins of high quality.
Pulses and nuts are good sources of proteins but not of high quality.
It helps to maintain life and promote growth.
It also supplies energy.
iii) 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 maintenance of body temperature,
muscle contraction, control of water balance, clotting of blood and maintaining heart beat.
Milk, egg, liver, fruits and vegetables are protective foods.
1. Social functions:
Foods have always been the central part of our community, social, cultural and religious
life.
2. Psychological functions:
Foods also satisfy certain emotional needs of human beings.
FOOD GROUPS
Foods may be broadly classified into 11 groups based on their nutritive value.
1. Cereals and millets
7. Eggs
2. Pulses (legumes)
8. Meat, fish and other foods
3. Nuts and oil seeds
9. Fats and oils
4. Vegetables
10. Sugar and other carbohydrate foods
5. Fruits
11. Spices and condiments.
6. Milk and milk products
Page 3 of 19
