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Nutritional roles of different food constituents
Posted Date: 05-Jun-2010
This resource summarizes the nutritional roles of different food constituents.
Nutritional roles of different food constituents are as follows-
a. They provide energy and fat .
b. Excess carbohydrate gets converted into fat and is stored in the body. They may change into aminoacids.
c. They are stored in the body cells as glycogen.
d. Calorific value of carbohydrate is 4.1 kcal .
e. Carbohydrates are more preffered than proteins and fats as their oxidation is easier.
a. Proteins are made up of amino acids which are required for growth and repair of body cells. Infants , pregnant women need lot of protein.
c. Protein deficiency in children causes two diseases namely Marasmus and Kwashiorkor.
d. Amino acids , the units of proteins are needed for formation of some harmones and enzymes.
e. Amino acids are also involved in formation of blood proteins like albumin.
f. Amino acids also provide energy and heat.
g. Calorific value of proteins is 5.65 kcal.
a. Fats are used in the production of energy.
b. Fats also help in transport of fat -soluble vitamins A,D,E,K.
c. Fat helps in formation of cholesterol and certain harmones.
d. Fats provides support to certain organs in the body like kidney and eyes.
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