BioInsights

  Functions of Vitamins Essential for growth and development Improves heart, skin, and brain health Energy production and metabolism Boosts immunity Performs specific bodily functions Classification of Vitamins Fat soluble vitamins: It includes Vitamin A,D,E & K Water soluble vitamins: It includes Vitamin B complex & C Vitamin A We get Vitamin A from foods in two forms: Retinol, form of the vitamin that the body uses, present mostly in animal foods. Beta carotene, precursor of retinol, or vitamin A. This is used by the body after being transformed into retinol, or vitamin A, present in plant foods. Functions :- Improves eye health Boosts immune function Leads to healthy growth Sources :- Foods high in retinol, or vitamin A, include butter, milk, ghee, curd, and eggs. Rich sources of vitamin A include liver and fish liver oils. Green leafy vegetables such as spinach, methi, radish leaves, and broccoli contain beta-carotene. It can also be found in red...

  Dietary fats are a type of nutrient found in food that provides our body with energy. Fats are one of the two essential macronutrients (besides proteins) which is needed for hormone production and absorption of fat - soluble vitamins. Fats are made up of fatty acids (carbon, hydrogen, & oxygen). They can either be solid or liquid in nature at room temperature. 1 gram of fat gives 9 calories of energy to our body through the diet. Fats are of two kinds - Visible fats: Includes butter, ghee, vanaspati, and various edible oils like groundnut oil. Invisible oil: Includes cereals, pulses, oil seeds, nuts, milk, egg, and meat. Functions of Fats Source of energy carrier of fat soluble vitamins A,D,E & K Helps in reserving energy Absorption of fat soluble vitamins Regulate bodily functions Work as an insulator (like subcutaneous fat) Helps in protecting vital organs like heart, kidney, etc. Increases palatability and satiety value of the food Classification of fats ...

  Introduction Dietary protein carries out three nutritional roles. Protein is essential for the development, upkeep, and repair of bodily tissue. It also controls important bodily functions and can be used as an energy source in excess. The twenty amino acid molecules required for protein synthesis are the building blocks of all proteins. proteins provide 4 kilocalories of energy per gram. Functions of proteins growth and maintenance of tissue formation of essential body compounds transport of nutrients across the cell regulation of water balance maintenance of appropriate pH defense and detoxification source of energy helps in chemical processes like digestion enzymatic and hormone function synthesise and repair DNA provise structural support (for skin, hair, etc.) immunity Nutritional classification of Proteins Complete proteins - egg, albumin, milk caesin (10 essential amino acids) Partially complete proteins - wheat and rice (partially lacks 1-2 amino a...

The nutrient that humans eat the most of each day is carbohydrate. Thus, these comprise the majority of our diet. There are two types of carbohydrates: Naturally occurring, as in rice, wheat, fruits, potatoes, honey, etc., or Added as sugar to culinary items including coffee, tea, ice cream, and cold beverages, among others. Certain complex carbohydrates, like starches, require digestion on the part of the organism before they can be utilized. Others have simpler properties, such as glucose, which the body can use right away. The widely used sugar is a simple carbohydrate to digest. Carbohydrates provide 4kcal energy per gram. Functions of carbohydrates Source of energy Protein sparing function Oxidation of fats Helps in muscle work Metabolism of proteins and fat in the liver Conversion of fat Promotes growth of desirable bacteria in the gut Biosynthesis of amino acids Synthesis of ribose from glucose for RNA Flavour enhancing action on the food Classification of Carbohydra...