ISH 150
PRINCIPLE OF FOOD
SCIENCE
CHAPTER 1
FOOD GROUPS
CHAPTER OUTCOMES
At the end of this chapter, students should be able to:-
a) Describe what is food groups
b) Explain the function of the major nutrients i.e. carbohydrates,
proteins, fats, vitamins, minerals & water.
• A food group is a collection of foods that
share similar nutritional properties or
biological classifications.
• Nutrition guides typically divide foods into
food groups and recommend daily servings of
each group for a healthy diet.
Chemical substances in food that are
used by the body for growth and health.
The six categories of nutrients are:
(i) Carbohydrate
(ii)Protein
(iii)Fat
(iv)Vitamin
(v)Minerals
(vi)Water
A carbohydrate is a large biological molecule,
or macromolecule, consisting of carbon (C), hydrogen(H),
and oxygen(O) atoms, usually with a
hydrogen:oxygen atom ratio of 2:1 (as in water ).
Carbohydrates are primary fuel source for certain cells
such as nervous system, red blood cells and brain cells.
1 gram of carbohydrates yields about 4kcal of energy
We obtain about 50% - 60% of our energy intake from
carbohydrates (maybe higher % in the developing world)
COMPOSITION
Composed of carbon, hydrogen, oxygen in the ratio 1:2:1
respectively: (CH2O)
Plants use CO2, H2O and energy (from the sun) to produce
the CH2O we eat.
The process is
called photosynthesis
MONOSACCHARIDE
Also known as simple carbohydrates / simple sugars
Consist of 3 monosaccharide (single sugar) such as:
a) Glucose
b) Fructose
c) Galactose
1. GLUCOSE
Major monosaccharides in body
Also known as dextrose and blood sugar
Essential energy source for all body activities
Glucose in the body exist in ring form
2. FRUCTOSE
Major monosaccharides in diet
Also known as levulose
Sweetest among the sugars
Same chemical formula with glucose but different
structure
Arrangement of the atoms stimulates the taste buds
Abundant in fruit, honey, corn syrup
Used in the production of soft drinks, confectionaries,
frozen foods
3. GALACTOSE
Not found free in nature
Always combines with glucose to form lactose
Available in milk and dairy products
DISACCHARIDE
Double sugars formed by chemical bonding of two
monosaccharide
2 types of bonding:
a) alpha glycosidic bond: can be digested by human
intestinal enzymes
b) beta glycosidic bond: cannot be digested by human
intestinal enzymes
3 types of disaccharides
a) Maltose = glucose + glucose
b) Sucrose = glucose + fructose
c) Lactose = glucose + galactose
CONDENSATION
HYDROLYSIS
1. MALTOSE
Mixture of: Glucose + Glucose
Link by alpha glycosidic bond
Situation where starch breakdown into maltose:
a) CH2O digestion
b) Fermentation process -> alcohol
Source: Grains
2. SUCROSE
Mixture of: Glucose + Fructose
Link by alpha glycosidic bond
Also known as table sugar
Sucrose refine from juice of sugarcane or sugar beet
Sources: from plant only – honey, maple syrup,
sugarcane
3. LACTOSE
Mixture of: Glucose + Galactose
Link by Beta glycosidic bond
Also known as milk sugar
Source: milk, milk products
POLYSACCHARIDE
Also known as complex carbohydrate
Mainly consist of:
a) Starch
b) Glycogen
c) Fibers (indigestible polysaccharide)
1. STARCH
Storage form of energy in plants
Long, branch (amylopectin) and
unbranch (amylose) chain of glucose
molecules
All starchy food derives from plant
Source: rice, corn, barley, oats, legumes
and tubers
1. Yielding energy
2. Sparing protein from use as an energy
source
3. Preventing ketosis (pronounce : kitousis)
4. Imparting flavor and sweetness to foods
5. Maintaining health of large intestine
Low Carbohydrate Diet Causes:
Reduces Stamina: A diet deficient in Carbohydrates causes a marked
reduction of endurance (almost 50%)
Usage of fat as fuel source: Low carbohydrate in our diet causes the fat
reserves to be used as fuel source.
Ketosis : Though it is associated with many other factors, ketosis can also
be due to carbohydrate deficiency and reported in those who are on low
carbohydrate diets. In the absence of carbohydrates, the body starts using
the proteins and convert it to sugars . This causes ketosis which is nothing
but the accumulation of ketones in the body. Excess of ketones lead to
water loss and removal of sodium from the body. This may lead to
tiredness and lethargy.
Marasmus due to malnutrition – It is caused by continuous deficiency
of proteins and calories seen in children. It involves wasting of muscles
due to starvation. Impairment of growth is also noticed. Immune
responses are affected in a child affected by marasmus. This can be
treated by feeding the child with adequate nutrients.
OTHER SYMPTOMS
INDICATIONS
Hyperglycemia
Having high blood glucose
Blood glucose level is exceeds 170mg/dl (>7
mmol/l )
Begin to spill over into the urine
Hypoglycemia
Having low blood glucose
Blood glucose level falls below 40 – 50mg/dl (<4
mmol/l )
Symptom: shivering fingers, dizziness
PAUSE TO PONDER…
a) Please explain briefly about classification and
function of carbohydrate .
b) Can you describe recommended intake and related
diseases for carbohydrate?
END OF CHAPTER 1.1.1
CARBOHYDRATE
