Carbohydrate

→ Source of energy

→ Calories should be at least 40% in well balanced diets

→ Simplest unit/consuming of carbohydrate is glucose

Sources: Grain, root, tuber, dry fruits, honey etc.

Functions of Carbohydrates:

ο It supplies energy in the body

ο It controls the normal temperature in body

ο It helps to produce fat

ο It increases the taste in food

Protein

→ Complex organic nitrogenous substance as found in animal and plant tissue

→ Constitutes about three-fourths of animal body on moisture free basis

→ Most of the enzymes are protein

→ It contains carbon, hydrogen, nitrogen, sulfur and also phosphorus

→ Nitrogen content of protein is about 14-20% and protein value is near about 16%

→ Simplest or consuming unit of protein is amino acid

Sources: Cereal, legumes, meat, fish, egg and milk

Function of Protein:

ο To replace the daily loss of body protein

ο To provide amino acid necessary for the formation of tissue protein during growth

ο To provide amino acid for the formation of enzymes, blood protein and certain hormons

ο To provide amino acid necessary for the growth of foetus in pregnancy and for the production of milk protein during lactation

Fat

Fats are responsible for food flavor, aroma and texture. Consuming unit of fat is fatty acid

Functions of Fat:

ο It acts as concentrated source of energy

ο It is used for the absorption of vitamin A, D, E and K

ο It maintains the tissue in normal health

ο It increases the taste and smell of food