FOOD NUTRITION WORLD 🌍

 Vegetables are plants or parts of plants that are, used as food. The term vegetable has though usage Come to apply in a more narrow Sense to those plants as parts of plant that are sored so or Cal) cooked as a Part of the main couse of a meal vegetables Supply many nutrients besides Providing variety to the diet. They make the Food attractive by their Colour ,texture, flavour. Vegetables are. classified into 3 group: - 1 Green-leafy vegetables 2) Roots ? tubers. 3) other vegetables. •Nutritive  value of green - leafy  vegetables: - Generally green leafy vegetables are good sources of vit-le minerals. They are excellent in carotenes which are converted to vit A inthe body. Greens are good sources of B-Vit Particularly riboflavin and folic acid . Greenleafy vegetables are also rich in iron re Provent anaemia. Greens are not good sources of Protein, fat? Carbohydrate and hence they do not contribute to the energy value of food Gaven are good source of fibre which hell in Preventing degen

 Egg consists of three main parts, the shell, the egg white and the egg yolk. The  shell consists of calcite crystals embedded in a matrix of proteins and  polysaccharide complex. Inside the shell the viscous colorless liquid called the  egg white accounts for about 58 per cent of the total egg weight. The composition of eggs.  •Egg White Egg white is composed of thin and thick portions. 20-25% of the total white of fresh eggs (1-5 days old) is thin white. The chief constituents of egg white besides water are proteins. Different types of proteins are present in egg white. •Ovalbumin  This constitutes 55% of the proteins of egg white. This is a phospho glycoprotein and is composed of three components A1, A2, and A3, which differ only in phosphorus content. Conalbumin this constitutes 13% protein of the egg albumin. It consists of two forms neither of which contains phosphorus nor sulphur. •Ovamucoid It is a glycoprotein. This constitutes about 10% of the egg white proteins.

  Structure of an Egg: The egg structure is composed of shell, membrane,  Aircell, egg white, egg yolk, and the chalaza. The egg white forms 2/3rd of the whole egg whereas egg yolk covers only 1/3rd of the egg. The eggshell is hard and brittle and is either white or brown, it is composed of calcium, magnesium carbonate, and calcium phosphate. It has pores that help in the exchange of gases. The shell has a covering of cuticle or bloom which blocks the pores and prevent moisture loss and bacterial contamination. The membrane line the shell and forms two outer and inner semi-permeable membranes. The membrane forms the air cell at the large end of the cell. Egg white has 1/8 th  of protein which is known to be albumin and the rest of the egg white is water. The egg yolk is the unfertilized embryo, it is yellow. The vitelline membrane helps to separate the yolk from the white. Chalaza's function is to hold the yolk in place i.e. at the center of the egg

• What is enzymatic browning? Enzymic browning is an oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown.  Oxidation reactions occur in food and non-food items. Enzymic browning is a reaction which requires the action of enzymes and oxidation in order to occur.  What happens during enzymic browning?   Oxygen in the air can cause sliced fruit to brown, a process called enzymic browning (an oxidation reaction). Phenols and the enzyme phenolase are found in the cells of the apple, and when these are exposed to oxygen in the air, for example through slicing, the oxygen causes a reaction.  The phenolase changes the phenols into melanin, which has a brown colour. To stop the oxidative reaction, the phenolase enzymes need to be denatured.  This could be done by using heat and acids. 

 Structure of liver:- The liver is located in the upper right-hand portion of the abdominal cavity, beneath the diaphragm, and on top of the stomach, right kidney, and intestines. Shaped like a cone, the liver is a dark reddish-brown organ that weighs about 3 pounds. There are 2 distinct sources that supply blood to the liver, including the following: Oxygenated blood flows in from the hepatic artery Nutrient-rich blood flows in from the hepatic portal vein The liver holds about one pint (13%) of the body's blood supply at any given moment. The liver consists of 2 main lobes. Both are made up of 8 segments that consist of 1,000 lobules (small lobes). These lobules are connected to small ducts (tubes) that connect with larger ducts to form the common hepatic duct. The common hepatic duct transports the bile made by the liver cells to the gallbladder and duodenum (the first part of the small intestine) via the common bile duct. 

 Explain the structure of stomach:- The stomach is a J-shaped, thick-walled organ located between the oesophagus and small intestine. It consists of a dilated structure with four major parts. They are: Fundus  Body  Antrum  Pylorus  Fundus: The Fundus is the main opening of the stomach. It is also called a cardiac region. It is the region where the oesophagus terminates. The chewed food from the oesophagus first enters this region and is stored in the stomach. The function of Fundus is to churn and mix the chewed food. It consists of a dome-like shape. It is located near the diaphragm and left to the Cardiac.  Body: After the Fundus, the body of the stomach comes, which is the major part of the whole stomach. It is the storehouse of the stomach, where all the chewed food is stored. Along with this, all the actions of enzymes take place in the body of the stomach.  Antrum:  The antrum is also called a Pylorus Antrum. The main function of the antrum is to retain the food in the stomach f

 •Functions of skeletal system:- The skeleton serves six major functions: support, movement, protection, production of blood cells, storage of minerals and endocrine regulation. Support The skeleton provides the framework which supports the body and maintains its shape. The pelvis, associated ligaments and muscles provide a floor for the pelvic structures. Without the  rib cages ,  costal cartilages , and  intercostal muscles , the  lungs  would collapse. Movement The joints between bones allow movement, some allowing a wider range of movement than others, e.g. the ball and socket joint allows a greater range of movement than the pivot joint at the neck. Movement is powered by  skeletal muscles , which are attached to the skeleton at various sites on bones. Muscles, bones, and joints provide the principal mechanics for movement, all coordinated by the nervous system. It is believed that the reduction of human bone density in prehistoric times reduced the agility and dexterity of human

Classification of Bones Long Bones The bones of the body come in a variety of sizes and shapes. The four principal types of bones are long, short, flat and irregular. Bones that are longer than they are wide are called long bones. They consist of a long shaft with two bulky ends or extremities. They are primarily  compact bone  but may have a large amount of spongy  bone  at the ends or extremities. Long bones include bones of the thigh, leg, arm, and forearm. Short Bones Short bones are roughly cube shaped with vertical and  horizontal  dimensions approximately equal. They consist primarily of spongy bone, which is covered by a thin layer of compact bone. Short bones include the bones of the wrist and ankle. Flat Bones Flat bones are thin, flattened, and usually curved. Most of the bones of the  cranium  are flat bones. Irregular Bones Bones that are not in any of the above three categories are classified as irregular bones. They are primarily spongy bone that is covered with a thin l

 •Functions of protein:- What are some functions of proteins? The major functions of proteins are providing structure, regulating body processes, transporting materials, balancing fluids, helping with immunity, and providing energy. Each of the different functions is associated with a different, or multiple different, type of protein. Provide Structure Structural proteins are a type of protein responsible for cell shape and providing support to major structures, such as hair, skin, and bones. Many structural proteins exist in the human body. Two of the most common are collagen and keratin. Collagen is the structural protein that is present in bones, connective tissues, and skin. It is hard and fibrous and makes up approximately one-third of the protein in the human body. Keratin is also a structural protein that is found in hair, nails, and skin as well as the linings of organs and glands. The amino acid composition of keratin differs from collagen, giving them different functions. Reg

 •Sources of carbohydrate:- *Grains, such as bread, noodles, pasta, crackers, cereals, and rice *Fruits, such as apples, bananas, berries, mangoes, melons, and oranges *Dairy products, such as milk and yogurt *Legumes, including dried beans, lentils, and peas *Snack foods and sweets, such as cakes, cookies, candy, and other desserts *Juices, regular sodas, fruit drinks, sports drinks, and energy drinks that contain sugar Starchy vegetables, such as potatoes, corn, and peas Some foods don't have a lot of carbohydrates, such as meat, fish, poultry, some types of cheese, nuts, and oils.

 •Classification : Classification based on composition Proteins may be divided into two major classes on the basis of their behavior when reacted with water. The products obtained upon hydrolysis of  simple proteins  are all amino acids. In the case of  conjugated proteins  other organic and/or inorganic substances are obtained. The non-amino acid portions of conjugated proteins may consist of metals, lipids, sugars, phosphate, or other types of molecules. These components are referred to as  prosthetic groups .   Classification based on structural shape Proteins may also be subdivided on the basis of their molecular shape or conformation. In the  fibrous proteins  long polymer chains are arranged parallel or nearly parallel to one another to give long fibers or sheets. This arrangement results in physically tough materials which do not dissolve in water. The fibrous proteins are fundamental components of structural tissues such as tendons, bone, hair, horn, leather, claws, and feather

• Carbohydrate:- Carbohydrates, or carbs, are sugar molecules. Along with proteins and fats, carbohydrates are one of three main nutrients found in foods and drinks. Your body breaks down carbohydrates into glucose.  • CARBOHYDRATE : °Classification:- monosaccharides ,  disaccharides ,  oligosaccharides , and  polysaccharides —used here is among the most common. Two molecules of a simple sugar that are linked to each other form a  disaccharide , or double sugar. The disaccharide  sucrose , or table sugar, consists of one molecule of glucose and one molecule of fructose; the most familiar sources of sucrose are  sugar beets  and cane sugar. Milk sugar, or  lactose , and maltose are also disaccharides. Before the energy in disaccharides can be  utilized  by living things, the molecules must be broken down into their respective monosaccharides.  Oligosaccharides , which consist of three to six monosaccharide units, are rather infrequently found in natural sources, although a few plant de