to the session on nutrition from t. madhavan, m.sc., m.l.i.s., m.ed., m.phil., p.g.d.c.a., lecturer...
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to the session onNutrition
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
CARBOHYDRATES build up by the atoms of Carbon, Hydrogen
and Oxygen concerned with storage and distribution of
energy classified as
-- monosaccharides [ Glucose , Fructose ]
-- disaccharides [ Maltose, Sucrose ]
-- poly saccharides [ Starch, cellulose ]
1 gram of Carbohydrate have the energy potential of 6.3 Calories
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
All simple sugars are either Aldehydes or ketones
Glucose is an aldose sugar with – CHO group.
Fructose is an Ketose sugar with > C=O group
Monosaccharides / Simple sugars
monosaccharides are further classified according to the
number of Carbon atoms per molecule into:
Trioses
Pentoses
Hexoses
Heptuloses
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
When two molecules of the same monosaccharides or different ones react
together, a disaccharide is formed.
When more than two monosaccharide units are combined polysaccharide is formed
Polymers of Glucose called amylose and amylopectin are contained in the starch in the ratio being 1:3.
Cellulose, Agar-agar, pectin are the plant polysaccharides
Glycogen is an animal polysaccharide.
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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Sources of Carbohydrates
starchy foods such as bread, potatoes, and pasta.
especially of whole grain varieties with dietary fibre are good source of
carbohydrates
Dietary Fibre is important for gut function, and may help to reduce the risk of heart disease and some
cancers.
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
Proteins consists of atoms of C, H, O, N and S which build up complex organic substances as
amino acids through peptide linkages.
Amino acids are the building blocks of proteins. -- made up of one amino group at one end and
carboxylic acid group at the other end.
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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1. Alanine
2. Arginine
3. Aspargine
4. Aspartic acid
5. Cystine
6. Glutamic acid
7. Glutamine
8. Glycine
9. Histidine
10. Iso-leucine
11. Iso-proline
12. Leucine
13. Lysine
14. Methionine
15. Phenyl alanine
16. Proline
17. Serine
18. Threonine
19. Tyrosine
20. Valine
Amino acids
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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Proteins Classification
- Simple proteins yields simple amino acids on complete hydrolysis.
[Albumins, Globulins, Prolamines, Protamines, Histones]
- Conjugated proteinsA protein group bonded to a non-protein or prothetic group.
[Nucleo proteins – nucleic acids, Muco proteins – polysaccharides]
- Derived proteinsFormed by the partial hydrolysis of proteins, [ Peptones]
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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SOURCES OF PROTEINS
PLANT PROTEINSground nutssoya beansgreen peas
dhals
ANIMAL PROTEINSedible locusts
cheesefishesmeateggs
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
Physiologically proteins are classified into
Structural proteins e.g. Keratins, Collagens, Scelero proteins
Functional Proteins.e.g. Enzymes, Hormones
Proteins are considered as body builders.
Performs as Regulators with the Vitamins and Minerals
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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- - are the fatty substances found in all living organisms.
- - soluble in alcohol, ether, or other organic solvents.
- - highly energy rich compound insoluble in water.
- - 1 gram of lipid provides 9.3 Calories of energy.
-: Sources of Lipids :-
Vegetable Oils
Animal fats
Fish Oils
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
Lipids are classified into
Simple lipids
(on hydrolysis glycerol and fatty acids are liberated)
Compound lipids
(formed through the combination with other compounds e.g. Phospho lipids, Glyco lipids, Lipo proteins)
Derived lipids
(derived from the partial hydrolysis e.g. Cholestrol)
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
They act as bio-catalysts combining with proteins to create metabolically active enzymes that in turn produce hundreds of
important chemical reactions throughout the body.
Without vitamins, many of these reactions would slow down or cease
Vitamins are organic substances whose presence is indispensable for the proper growth and upkeep of the body.
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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classified according to their solubility in fat or water.
VITAMINS
Fat-soluble vitamins:
A, D, E and K
They are generally consumed along with fat containing foods, and because they can be stored in the body's fat, they do not have to be consumed every day.
Water-soluble vitamins:
B1, B2, B3, B6, B12 and C
They can’t be stored and must be consumed frequently, preferably every day (with the exception of some B vitamins)
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
VITAMIN Aknown as `Anti Xeropthalmic vitamin or Retinol
Food sources : Retinol are fish liver oil, dairy products, carrot, yellow maize, egg yolk and spinach
Functions: Visual perception, maintains the integrity of epithelium.
Deficiency diseases:
Xerosis [corneal epithelia becomes red and dry] Nyctalopia (Night Blindness),
Xeropthalmia (cornea become wrinkled and carotinised),
Keratomalacia (Necrosis and infection of Cornea)
Atrophy of lacrymal glands of the eye and reduction in tear secretion,
Appearance of Bitot’s spot in the cornea.
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
VITAMIN B1
Foods richest in thiamine are pork, organ meats, yeast, eggs, whole or enriched cereals, wheat germ, berries,
maintains the normal growth appetite and plays a role in the synthesis of nerve-
regulating substances
Deficiency diseases:
Beri-beri, muscular weakness, Beri-Beri affects nervous and cardio vascular systems
`known as Thiamine
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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VITAMIN B2
Food sources: liver, milk, meat, dark green vegetables,
whole grain and enriched cereals, etc.,
Necessary for cellular respiration
Deficiency diseases:
Loss of appetite, soreness of lips, mouth and tongue. Fissures appear at edges of the mouth.
`known as Riboflavin
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
VITAMIN B3
Food sources: liver, milk, meat, dark green vegetables, whole grain, cereals, etc.,
Plays as co-enzyme, Necessary for cellular respiration
Deficiency diseases:
Pellagra {symptoms: tongue becomes red and painful,
mental changes (dementia), dermatitis and stomatitis}
`known as Niacin or Nicotinic Acid (Antipellagra vitamin )
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
VITAMIN B6
Food sources: Egg yolk, liver, meat, fish, bananas, whole (but not enriched) grains, and leguminous plants
Necessary for absorption and metabolism of amino acids and Fats
Pyridoxine deficiency :
Dermatitis around eyes, nose, and behind ears.
Fissures appear above the lips and angles of the mouth.
`known as Pyridoxine
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
VITAMIN B12
Food sources: Egg yolk, liver, kidney, meat, fish and milk
Necessary for the formation of nucleoproteins, proteins, and red blood cells, and for the functioning of the nervous system
Deficiency diseases:
Pernicious anaemiaSore tongue and some neurological problems related with spinal
cord
`known as
Cyanocobalamine
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
VITAMIN C
Food sources: Citrus fruits and tomatoes
maintains intra cellular metabolism
Provides immunity against infections
Deficiency diseases:
Scurvy , loss of weight and fatigue, Bleeding Gums, Loosening of teeth
`known as Ascorbic acid
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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VITAMIN D `known as `Anti richitic vitamin or
Calciferol
Food sources: fish liver oil, dairy products, carrot, yellow maize, egg yolk etc.,
Functions: Regulates the Calcium and Phosphorous metabolism. Essential for normal development of the bones and muscles
Deficiency diseases:
Rickets in children
Osteomalacia in adults
Defective calcification of bones
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
VITAMIN E
` known as `Anti sterilitic vitamin or Tocopherol
Food sources: wheat germ oil, leafy vegetables and lettuce, etc.,
Essential for normal fertility
Remains as anti-toxidant
Deficiency diseases:
Sterility is observed
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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VITAMIN K`known as `Anti haemorrhagic vitamin
Food sources: carrot, yellow maize, egg yolk husk of whole grains, yeast and milk etc.
Formation of Prothrombin,
Essential for normal blood clotting
Deficiency diseases:
Leads to haemorrhage
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
Fat Soluble Vitamins: a reviewFOOD SOURCES HEALTH BENEFITS DEFICIENCY
AGreen vegetables, milk products, liver
light-sensitive pigments in eye, epithelial tissue maintenance
Night blindness, extremely dry skinXeropthalmia
DDairy products, eggs, cod liver oil, UV light
Calcium absorption, bone formation
Rickets
EMargarine, seeds, green leafy vegetables
Protects fatty acids and cell membranes from oxidation
Possibly anaemia, sterility
K Green leafy vegetables
Blood coagulation haemorrhage
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
Water Soluble Vitamins
Students’ Assignment:
prepare a table for
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
CalciumMilk, cheese, dried legumes, vegetables
Bone and teeth formation, nerve transmission, blood clotting.
Rickets, osteoporosis, convulsions
Chlorine Foods containing salt; some vegetables and fruits
Fluid regulation between cells or cell layers
Acid-base imbalance in body fluids
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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Magnesium Whole grains; green, leafy vegetables
Enzyme activation, protein synthesis
Growth failure, behaviour problems, spasms
Phosphorus Milk, cheese, yoghurt, fish, poultry, meats, grains
Bone and teeth formation, acid-base balance maintenance
Weakness, loss of calcium
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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Potassium Bananas, leafy vegetables, potatoes, cantaloupe, milk, meats
Acid-base balance and fluid balance maintenance, nerve transmission, regular cardiac rhythm
Muscle cramps, Loss of appetite, Mental confusion,
Sulphur Fish, poultry, meats
Acid-base balance maintenance
liver function Disorders
Fluorine Drinking water, tea, seafood
Bone maintenance,
Osteoporosis; tooth decay
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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Sodium Common salt, Meat, fish
Acid-base balance, body water balance, nerve function
Muscle cramps, reduced appetite, mental apathy
Zinc Lean meat, whole-grain breads and cereals, dried beans, seafood
Component of enzymes of digestion, cell repair, reproduction
Growth failure, small sex glands, delayed wound healing
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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Iodine Salt-water fish, shellfish, vegetables, iodized salt
Component of thyroid hormone
Goitre, feeble intelligence
Iron Lean meats, eggs, whole grains,leafy vegetables, legumes
Haemoglobin formation energy metabolism
Anaemia
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
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Chromium Legumes, cereals, meats, fats, vegetable oils, whole grains
Glucose metabolism
Adult onset diabetes
Copper Legumes, cereals, meats, fats, vegetable oils, whole grains
Red blood cell formation
Anaemia, impairs bone and nervous tissue development
From T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..
This power presentation is optimised for the Higher Secondary students
Zoology Text book of XII std. By
Tamil Nadu Text Book Society
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