2. Nutrients are classified in terms of the amount
needed by the body:-
1. Macronutrients
2. Micronutrients

3. These are present in large quantities in foods and
are also required in large amounts by the body

4. 1. Available carbohydrates are present in large quantities as starch in cereals, legumes,
pulses and potatoes. They are present as simple carbohydrates in sugar, fruits, honey
and milk.
2. Unavailable carbohydrates or dietary fibre are in the form of cellulose and
hemicelluloses which are not digested in our body. Energy is measured in kilocalories .

5. Functions of carbohydrates
•Are main source of energy
• spare proteins- for body building functions
•Dietary fibre increases the bulk in stools and help in defaecation
Food sources of Carbohydrates
•Cereals:-wheat, rice, Bajra, Maize
•Pulses:-Rajma, Channa all dhals
•Sugars
•Potatoes, sweet potatoes

6. There are two types of amino acids: essential and non essential
. Essential are those which our body cannot manufacture and
hence have to supplied through diet . Non essential amino
acids are those which our body can manufacture

7. Functions of protein
•Needed for the growth, maintenance and
repair of tissues
•Necessary for the production of enzymes ,
hormones, antibodies, heamoglobin etc.
•Helpful for the clotting of blood
•Provide energy, if necessary

8. Animal protein that is proteins from meat, eggs, milk etc. are
better than vegetables, pulses etc
Protein also help to broken down of carbohydrates or fat
when they does not meet its energy needs, it supply them in
the form of calories.

9. If a substance is liquid at room temperature it is called oil and if
it is solid at room temperature, it is known as fat .
One gram fat gives 9kcal of energy. Fats are made up of small
units called fatty acids. Fatty acids may be saturated or
unsaturated .
saturated fatty acids are found in solid fats where as oils contain
more of unsaturated fatty acids.

10. Functions of oils and fats
• Provide concentrated source of energy
• Reduce the use of proteins for energy
• help maintain body temperature . The layer of fat
under the skin helps to conserve body heat
• act as cushion to certain vital organs
• help in growth of tissues
• fats improve the texture as well as absorb and
retain flavors making meals more appetising
• Fats have property that help them remain in the
stomach longer and prolong feeling of fullness.
Sources of Fat and Oils
•Cooking oils, ghee, butter
•Oilseeds, nuts
•Meat, poultry, fish, eggs
•Whole milk, cheese

11. Other important nutrients which are present in small
quantities in foods but are essential for our body are
called micronutrients.
If these Micronutrients are not consumed in required
amounts, it results in deficiency diseases

13. Vitamins
• our body contains little quantity of vitamins Minerals
• Responsible for all major functions of the body
• fat soluble vitamins: A,D,E and K
• water soluble Vitamins: Band C
Minerals
• Constitute in very small amount of the total body tissues
• Essential for many vital process
• In total there are about 19 minerals required by the body in various
amounts
WATER
• Major constitute of our body
• Present in all the cells , being a vital part of all living tissues
• gives protection from shock
• Help in digestion, absorption and transportation of nutrients in
the body
• Excrete unwanted material in the form of urine

14. End