Nutrients, Classification And Functions
Telangana Open School (TOSS) · Class 12 · Community Science (Home Science)
Quick revision notes for Nutrients, Classification And Functions — Telangana Open School (TOSS) Class 12 Community Science (Home Science). Key concepts, formulas, and definitions for last-minute revision.
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Key Topics to Revise
Functions of Food
- Food performs three main functions: physiological, psychological, and social.
- Physiological functions include energy provision, body building, and protective & regulatory roles.
- Energy-giving foods contain carbohydrates, fats, and proteins. 1g carbohydrate = 4 kcal, 1g protein = 4 kcal, 1g fat = 9 kcal.
Macronutrients and Micronutrients
- Macronutrients are needed in large amounts: carbohydrates, proteins, fats, and water.
- Carbohydrates are the primary energy source; found in cereals, fruits, sugars, and tubers.
- Proteins are essential for tissue formation, repair, and enzyme/hormone production; sources include meat, eggs, pulses, and nuts.
Non-Nutritive Components and Anti-Nutritional Factors
- Non-nutritive components have no energy value but play important roles in digestion and health.
- Dietary fiber (roughage) is indigestible plant material that aids digestion and prevents constipation.
- Fiber is of two types: soluble (lowers cholesterol and blood sugar) and insoluble (adds bulk to stool).
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