Dietetics By Srilakshmi Plus Onelevel The

Government of Tamil NaduFirst Edition 2004 CHAIRPERSONDr.

P. Parvathi Easwaran Former Dean of Home ScienceRetd Prof.

Head, Dept of Food Service Management and DieteticsAvinashilingam Deemed University, Coimbatore 641043.

REVIEWERS Mrs Girija Balasundaram Dr.

V.AnuradhaS.G.Lecturer Reader Dept of Food ServiceDept of Home Science Management and DieteticsQueen Mary s College Avinashilingam DeemedChennai 600 004 University.

Coimbatore 641043 AUTHORS Dr.

Sheila John Mrs. Sadhana Rajmohan ParimalamLecturer S.S.

Lecturer, Dept of Home ScienceDept of Home Science Quaid-E-Millat Govt College forWomen s Christian College Women, Chennai-600 002Chennai - 600 006.

Mrs. S. Karthiga Mrs.

Anna Rangini ChellappaLecturer, Dept of Home Science Lecturer, Dept of Home ScienceQuaid-E-Millat Govt Queen Mary s CollegeCollege for Women Chennai 600 004Chennai-600 002 Mrs.

Assistant (Home Science) Presidency Girls Higher Secondary School,Egmore, Chennai 600 008 Price: Rs.

This book has been prepared by the Directorate of SchoolEducation on behalf of Government of Tamilnadu.

This book has been printed on 60 G.S.M paper Printed by offset at: PREFACE This book is the outcome of the apt decision of theDirectorate of School Education, Government of Tamilnadu tointroduce Nutrition and Dietetics as an optional subject at HigherSecondary level.

Print andelectronic media pour out nutrition messages to the public.

Supermarkets are flooded with foods of varied types, natural,processed, and ready to eat.

The common man turns towardsnutrition scientists and dietitians for scientifically provedinformation on Nutrition and Dietetics.

Hence it is essential thatNutrition and Dietetics is offered at various levels of education.

Dietetics By Srilakshmi Plus Onelevel The

At plus onelevel the student learns the rudimentary aspects while at plus twolevel the application aspects are included.

The contents are soarranged that the student gains knowledge with application andskill.

The authors collected scientifically proved and updatedinformation from various authentic sources.

The reviewers andchairman offered valuable suggestions on the write up.

It ishoped that the students will understand Nutrition and Dietetics inthe right perspective using this book.

Grateful acknowledgement is expressed to the Directorand Joint Director, School Education, Government of Tamilnadufor this enriching opportunity.

FOOD GROUPS A GUIDE IN MENUPLANNING Food is the basic necessity of man.

It is a mixture ofdifferent nutrients such as carbohydrate, protein, fat, vitaminsand minerals.

These nutrients are essential for growth,development and maintenance of good health throughout life.They also play a vital role in meeting the special needs ofpregnant and lactating women and patients recovering fromillness.

FUNCTIONS OF FOODFood may be classified according to their functions in the body.Functions of Food Physiological Social Psychological functions functions functions Energy yielding Body building foods Protective foodsFoods (Protein) (Vitamins and minerals) Fig1.1 Functions of food (Carbohydrate, protein, fat) 2 Physiological functions of food:i.

Energy yielding foods: Foods rich in carbohydrates and fats are called energyyielding foods.

They provide energy to sustain the involuntaryprocesses essential for continuance of life, to carry out variousprofessional, household and recreational activities and toconvert food ingested into usable nutrients in the body.

The energy needed is supplied by the oxidation of foodsconsumed.

Cereals, roots and tubers, dried fruits, oils, butter andghee are all good sources of energy.ii.

Body building foods: Foods rich in protein are called body building foods.Milk, meat, eggs and fish are rich in proteins of high quality.Pulses and nuts are good sources of protein but the protein is notof high quality.

They also supply energy.iii.

Protective and Regulatory foods: Foods rich in protein, minerals and vitamins are knownas protective and regulatory foods.

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