🩸 UNIT 1 – FOOD AND NUTRITION: BASIC CONCEPTS
📘 Chapter 2: Food – Basic Concept
🎯 Learning Objectives
After completing this chapter, you should be able to:
1. Understand the general composition and properties of food.
2. Explain the different nutrients and their functions.
3. Identify food groups and their importance in balanced diets.
🍽️
1. Introduction to Food
Food is the basic necessity of life. It is any substance eaten or drunk to meet the body’s needs
for:
Energy
Growth and development
Maintenance and repair of tissues
Without food, life cannot be sustained.
Key Idea:
“Life can be sustained only with adequate nourishment.”
🧩 2. Composition of Food
Each food item is made of several components (nutrients and non-nutrients).
These components together give food its unique taste, texture, and function.
Main Groups of Food Constituents:
1. Carbohydrates
2. Proteins
3. Fats & Oils
, 4. Vitamins
5. Minerals
6. Dietary Fibre (Roughage)
7. Water
💪 3. Functions of Food
Food performs various physiological, social, and psychological functions.
Examples / Nutrients
Function Type Description
Responsible
Supplies energy for all physical and
Energy-giving Carbohydrates, fats
metabolic activities
Body-building Growth, repair, and maintenance of tissues Proteins
Protective and Maintains body processes, immunity, and
Vitamins, minerals, water
Regulatory disease prevention
Social and Emotional Strengthens family and cultural bonds Festivals, shared meals
🥖 4. Nutrients and Their Functions
There are about 40 essential nutrients, grouped into five main categories.
🧁 A. Carbohydrates
Definition:
Organic compounds made up of carbon, hydrogen, and oxygen — also known as “hydrates of
carbon”.
Classification:
1. Sugars – e.g. glucose, fructose, sucrose (quick energy)
2. Starches – in cereals, potatoes (slow energy release)
3. Fibre (Non-available carbohydrate) – indigestible part, helps bowel movement
📘 Chapter 2: Food – Basic Concept
🎯 Learning Objectives
After completing this chapter, you should be able to:
1. Understand the general composition and properties of food.
2. Explain the different nutrients and their functions.
3. Identify food groups and their importance in balanced diets.
🍽️
1. Introduction to Food
Food is the basic necessity of life. It is any substance eaten or drunk to meet the body’s needs
for:
Energy
Growth and development
Maintenance and repair of tissues
Without food, life cannot be sustained.
Key Idea:
“Life can be sustained only with adequate nourishment.”
🧩 2. Composition of Food
Each food item is made of several components (nutrients and non-nutrients).
These components together give food its unique taste, texture, and function.
Main Groups of Food Constituents:
1. Carbohydrates
2. Proteins
3. Fats & Oils
, 4. Vitamins
5. Minerals
6. Dietary Fibre (Roughage)
7. Water
💪 3. Functions of Food
Food performs various physiological, social, and psychological functions.
Examples / Nutrients
Function Type Description
Responsible
Supplies energy for all physical and
Energy-giving Carbohydrates, fats
metabolic activities
Body-building Growth, repair, and maintenance of tissues Proteins
Protective and Maintains body processes, immunity, and
Vitamins, minerals, water
Regulatory disease prevention
Social and Emotional Strengthens family and cultural bonds Festivals, shared meals
🥖 4. Nutrients and Their Functions
There are about 40 essential nutrients, grouped into five main categories.
🧁 A. Carbohydrates
Definition:
Organic compounds made up of carbon, hydrogen, and oxygen — also known as “hydrates of
carbon”.
Classification:
1. Sugars – e.g. glucose, fructose, sucrose (quick energy)
2. Starches – in cereals, potatoes (slow energy release)
3. Fibre (Non-available carbohydrate) – indigestible part, helps bowel movement
