Food Classification, Sources and Functions
|Carbohydrates||Cassava, yam, maize, sugar-cane, honey, potatoes, rice, millet etc.||Provide energy needed for the body.|
|Proteins||Fish, meat, milk, beans||Body building, repair and replace worn-out tissues.|
|Fats and Oil||Animal oil, palm oil, butter, groundnut oil, cheese, fish oil, cod liver oil, coconut oil||Regulate body temperature, secondary source of energy.|
|Mineral Salts||Milk, meat, liver, cheese, vegetables, sea foods||Proper functioning of the body.|
|Vitamins||Liver, eggs, milk, fish oil, citrus, tomatoes, fruits.||Protection against diseases.|
|Water||Rain, Springs, brooks, vegetables, fruits, Beverages tea etc.||For easy digestion and maintenance of body fluid.|
Glucose is the end product of the digestion of glucose. Excess glucose is converted as glycogen and stored in the muscles and liver. Carbohydrates are initially used as the major energy source. Carbohydrates are made up of carbon, hydrogen and oxygen.
FATS AND OIL
Fats are the second most readily available source of energy during exercise. But it requires a much more complicated process of releasing their energy to meet the demands of exercise. The chemical composition of is carbon, hydrogen and oxygen.
- List the classes of food.
- Mention sources of food of each of the classes.
- State the functions of each of the classes.
- Food serves the following purpose except ______A. eliminate hunger B. provide energy C.enhance growth D. increase hunger.
- The class of food that helps in the growth of new cells is called ______ A. fat and oil B. mineral salt C. protein D. vitamins
- Which of the following class of food can be regarded as the best source of energy for exercise? A. protein B. fat and oil C. vitamins D. fat and oil
- Which of the following is not a function of food to the body? A. Development B. Retardation C. Energy D. Growth
- The class of food that provides resistance to diseases is _______ A. fats and oil B. proteins
- vitamins D. water
- What is food ?
- In a tabular form, state the classes of food, two sources and one function of each class of food.
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