Transcript to the session on Nutrition This power  presentation is optimised for the Higher Secondary students From T.

to the session on
Nutrition
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
Monosaccharides / Simple sugars
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 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..
This power  presentation is optimised for the Higher Secondary students
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..
This power  presentation is optimised for the Higher Secondary students
1.
Alanine
Amino acids
11. Iso-proline
2. Arginine
12. Leucine
3. Aspargine
13. Lysine
4. Aspartic acid
14. Methionine
5. Cystine
15. Phenyl alanine
6. Glutamic acid
16. Proline
7. Glutamine
17. Serine
8. Glycine
18. Threonine
9. Histidine
19. Tyrosine
10. Iso-leucine
20. Valine
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 Classification
- Simple proteins
yields simple amino acids on complete hydrolysis.
[Albumins, Globulins, Prolamines, Protamines, Histones]
- Conjugated proteins
A protein group bonded to a non-protein or prothetic group.
[Nucleo proteins – nucleic acids, Muco proteins – polysaccharides]
- Derived proteins
Formed 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..
This power  presentation is optimised for the Higher Secondary students
SOURCES OF PROTEINS
PLANT PROTEINS
ground nuts
soya beans
green peas
dhals
ANIMAL PROTEINS
edible locusts
cheese
fishes
meat
eggs
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
Vitamins are organic substances whose presence is
indispensable for the proper growth and upkeep of the body.
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
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
VITAMINS
classified according to their solubility in fat or water.
Fat-soluble vitamins:
Water-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.
From
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)
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 A
`known 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
`known as Thiamine
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 nerveregulating substances
Deficiency diseases:
Beri-beri, muscular weakness,
Beri-Beri affects nervous and cardio vascular systems
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 B2
`known as Riboflavin
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.
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
`known as Niacin or Nicotinic Acid (Antipellagra vitamin )
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}
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
`known as Pyridoxine
Food sources: Egg yolk, liver, meat, fish, bananas, whole
(but not enriched) grains, and leguminous plants
Pyridoxine deficiency :
Necessary for absorption and
metabolism of amino acids and Fats
Dermatitis around eyes, nose, and behind ears.
Fissures appear above the lips and angles of the mouth.
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
`known as Cyanocobalamine
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 anaemia
Sore tongue and some neurological problems related with spinal cord
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
`known as Ascorbic acid
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
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 review
FOOD SOURCES
HEALTH BENEFITS
DEFICIENCY
A
Green vegetables, milk
products, liver
light-sensitive
pigments in eye,
epithelial tissue
maintenance
Night blindness,
extremely dry skin
Xeropthalmia
D
Dairy products, eggs,
cod liver oil, UV light
Calcium absorption,
bone formation
Rickets
E
Margarine, 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
Students’ Assignment:
prepare a table for
Water Soluble 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
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
Calcium
Milk, 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..
This power  presentation is optimised for the Higher Secondary students
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,
Fluorine
Sulphur
Fish, poultry, meats
Drinking water, tea, seafood
Acid-base balance maintenance
Bone maintenance,
liver function Disorders
Osteoporosis; tooth decay
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
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..
This power  presentation is optimised for the Higher Secondary students
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
Encarta Encyclopedia
From
T. MADHAVAN, M.Sc., M.L.I.S., M.Ed., M.Phil., P.G.D.C.A., Lecturer in Zoology..