FOOD NUTRITION WORLD 🌍

Integumentary System:- 1. protection mechanical chemical bacterial UV desiccation.  2. temperature homeostasis  sweat glands, flushing arrector pili, pale.  3.cretion affects fluid & electrolyte balance sweat glands release: water, salts, ammonia oil glands release: lipids, acids.  4. sensation touch (light touch, wind, etc) pressure heat cold pain.  5. synthesis vitamin D precursor passes through capillaries in skin and light converts it to vitamin D.  6. nonverbal communication eg. humans and other primates have much more expressive faces than other animals. Layers of Skin : 1) Epidermis 2) Dermis 3) Hypodermis Epidermis Stratified squamous epithelium upper layers dead, filled with keratin (waxy protein) lower layers living cells replaced every 35-45 days subdivided into 5 identifiable layers: 1) Stratum Basale: Lowermost layer of epidermis single cell layer thick only cells that get adequate nutrition and oxygen by diffusion from tissues below actively dividing cells bord

   What is cell?  It is important to note that the cell's are not only the building blocks of the body but are the functional unit of life too. The basic unit of life. A cell is the smallest self-functioning unit found in all the living organisms. Cells may exist as independent unit of life or may form colonies or tissue as in the higher plants and animals. Each cell is enclosed by an outer membrane or cell wall called as the cell membrane.  Cell structure:- The animal cell is made up of several structure organelles enclosed in the plasma membrane, that enable it to function properly, eliciting mechanism that benefit the host (animal). The working together of all cells gives an animal it's ability to move, to reproduce, to respond to stimuli, to digest and absorb food, etc. Generally, the combined effort by all animal cells is what enables the normal functioning of the body.  Eukaryotes are organisms consisting of one or more eukaryotic cells, such cells contains membrane bound

  What is energy?  Energy is define as the ability to do work. The first and for most function of food is to supply energy to the body. When food is digested the complex nutrients (like carbohydrate, protein, fats) are broken down into Monosaccharide, fatty acid, glycerol and amino acid respectively. This simple form are absorb into the blood stream and supply to the millions of cells in the body to be oxidised to released energy.  Energy balance is state of equilibrium between energy intake and total energy expenditure. Energy intake comes from food and energy expenditure come from voluntary and involuntary activity deviation in energy balance food lied to malnutrition, underweight and overweight. Energy expenditure is a total amount of energy spend in 24 hours. Predominantly their are 3 components of    energy  expenditure 1) BMR 2) Thermic effect of food.  3) Physical activity.  AI-Adequate Intake: The average nutrient levels consumed daily by a typical healthy population that is as

    Recommended Dietary Allowance Recommended Dietary Allowance is the average daily dietary intake level that is sufficient to meet the the nutrients requirement of nearly all(97to98) percent healthy individual in a particular gender and life stage group (life stage consider age and when applicable pregnancy or lactation.)  Factors that affecting RDA: Age, sex, height, weight, geographical location, availability of food, economic status, physical activity.  Limitations of RDA: 1) No RDA for every nutrient.  2) Food analyses differ.  3) Not user friendly for public.  4) No data for fiber, cholesterol, fat.  5) Does not meet needs of those with increased demands or illness.  6) Prevent deficiency not promote health.    Uses of RDA: 1) To provide basis for food distribution quota.  2) To guide agriculture planning policy.  3) To guide policy of food export and import.  4) Basis for all feeding program.  5) To understand nutritional needs.  6) To develops the nutritional education progr

  Pulses: Pulses are edible fruit on seeds of the pod bearing plants belonging to the family of leguminous.The major pulses which final important place in our dietaries Or food are red gram(tur dal)bangol gram(chana dal) and lentil(masur dal). Legumes not only have dietary value but also play an important role in maintaining and even improving soil fertility through their ability to fixed atmospheric nitrogen.         Nutritive Value: 1)Calorie-Pulses supply the same amount of calories as cereals that is 350kcal per hundred gram dry weight (1.4J)  2)Protein-In a vegetarian diet pulses are important source of protein.They contains about 20-25% that is double the amount of protein compared to cereals.  3)Carbohydrate-Pulses provide about 60gm of carbohydrate per hundred gram. Pulses contain 50-55% starch.  4)Fats-The fats content of pulses is negligible being 1-2gm per hundred gram.  5)Vitamins-Pulses are a fair source of thiamine,nicotine acid. The vitamin C contain of pulses can be inc

    Starch Cookery Starch is a Polysaccharide a chain of many glucose molecules. There are two types of glucose chain in starch. One is a simple chain called amylose and the other is a complex branched form called amylopectin. Starch is the major carbohydrate reserve in plant tubers and seed endosperm where it is found as granules. Starch properties Gelatinization and Retrogradation are the basic properties of starch.  1) Starch Gelatinization : When strach are heated with liquid they swell and will thicken. This is a key process in sauce. Making it is known Gelatinization. The water is gradually absorbed in an irreversible manner.Starch is insoluble in cold water but in warm water it swell until Its gelatinization temperature begins to loss its structure and leaches out its constituents.  2) Starch Retrogradation: Retrogradation is a reaction that takes place when the amylose and amylopectin chain in cooked gelatinize starch realign themselves as the cooked starch cools. By cooking ri

 What you mean by Germination?    Whole grams are soaked  overnight and water should be drained away and the seeds should be tied in a loosely woven cotton cloth and hung. Water should be sprinkled twice or thrice a day. In a day Or two germination takes place. Moisture and warmth are essential for germination process is faster than in winter. Bengal gram, dry beans and dry peas can also be germinated.      Advantage Nutritive value is improved.  1) During sprouting minerals likes calcium, zinc and iron are released from bound from. Phytic acid amount is reduced so the availability of protein and minerals are increased.  2) Riboflavin, niacin, folic acid, choline and biotin content are increased.