Nutrition

Class 9
Carbohydrates

Sources of Carbohydrates:
Rice, wheat, maize, potato, banana sugar and jaggery.
Role of Carbohydrates
These are the instant source of energy.
Stored as starch in plants and glycogen in animals.

Proteins:
These are complex biomolecules made up of aminoacids which in
turn are made up of C, H, O, N, P and S.
Functions of Proteins
Proteins are also known as building blocks of cells which are also
responsible for control of growth and repair.
Proteins are the chief actors within the cell, said to be carrying out
the duties specified by the information encoded in genes
The best-known role of proteins in the cell is as enzymes,
which catalyze chemical reactions.
Many proteins are involved in the process of cell
signaling and signal transduction. Some proteins, such as insulin,
are extracellular proteins that transmit a signal from the cell in
which they were synthesized to other cells in distant tissues.
Others are membrane proteins that act as receptors whose main
function is to bind a signaling molecule and induce a biochemical
response in the cell.
Fats
Oils and lipids are classified under the category of fats. They
have similar composition with that of carbohydrate but they lack
Oxygen in comparison to carbohydrates.
Classification in the basis of source-
Animal Fat:
Sources : Milk, butter, cheese, eggs, meat and fish oil.
Plant fat:
Sources: Vegetable oils obtained from nuts (like walnut, almonds,
groundnut) and seeds like canola, mustard, gossypium etc.
Functions:
They are concentrated source of energy.
They insulate the body in the form of hypodermic fat and provide
contouring to the sexes in human beings.
They act like shock absorbers around vital organs.
They also serve as a source of fat soluble vitamins like A, D, E
and K.

Q.1 What is nutrition?

The sum total of all the activities starting from taking of food up to its availability to the body cells for utilization is called nutrition
Q.2 What are nutrients?
The organic and inorganic molecules which provide energy and also assist in growth and repair are termed as nutrients.
Q.3 Classify the food with examples?
Different types of food are-
Energy yielding foods- Carbohydrates and fats
Body building foods- Proteins Carbohydrates and fats.
Protective foods- Vitamins and minerals
Q.4 What are the Carbohydrates? Classify with examples.
Carbohydrates are compounds of C, H and O in which the ration of H and O is same as in water molecule i.e. 2:1.
Classification of Carbohydrates-
Monosaccharides : These can not be broken down further into simpler units , e.g Glucose and Fructose.
Oligosaccharides : These can be broken down into 2 to 10 monosaccharide units
E.g.- Disaccharides: Lactose : Glucose + Galactose and Sucrose : Glucose + Fructose
Polysaccharides. : Consist of more than 10 monosaccharide units E.g. Cellulose, Glycogen and Starch.
Q.5 Give one test to show the presence of starch in the given food material.
 For resting starch add Iodine solution (KI + I2) to the sample. Development of Blue black color indicates presence of starch in the food
material.
Q.6 What are proteins? Why are they required?
Proteins are macromolecules consisting of C H and N with high molecular weight. Proteins are required as they-
They are the main body builders. Provide energy during starvation.
They provide material for growth, repair and replacement of Some hormones are proteins.
worn out tissues. Proteins like Haemoglobin help in transportation
.
Q.7 What are the basic units that form protein molecules? Q.8 Which carbohydrate is known as the starch of the animal
The basic units of protein molecule are the amino acids. kingdom?
Glycogen
Q.9 What are vitamins? Classify them into fat and water soluble Q.10 Give a test to show presence of protein in your diet.
giving source and use of each of the vitamins. For testing the presence of protein in the food material add small
Vitamins are organic compounds required by the body in small amount of concentrated nitric acid to the food material development of
quantities and are essential for some metabolic activities. yellow colour shows presence of proteins which becomes orange upon
Water soluble vitamins : Vitamin B Complex and C addition of small amount of ammonia solution
Fat soluble vitamins : Vitamin A, D, E and K.
.
Q.11 What is PEM? Name two diseases which are caused due to PEM.
Protein–energy malnutrition (or protein–calorie malnutrition) refers to a form of malnutrition where there is inadequate protein intake.
Protein energy malnutrition leads to two types of diseases.
 Marasmus

This is due to protein deficiency and not food calories intake. In
developing countries like India it is common in infants below one
year of age. The causal factor may be due to early replacement of
mother's milk by other foods of low protein and calorific
value. As the stored fats and tissue proteins are used up for the
production of energy, the infant develops a shriveled look. Ribs
become prominent and limbs become very thin as the fat layer
beneath the skin disappears.Retarded physical and mental growth.
Severe diarrhoea and other digestive disorders.
 Kwashiorkor
Children between 1-3 years of age must consume 1g protein/kg
body weight. If they consume below this quantity they can suffer
from this protein deficiency disease. Growth is stunted, appetite is
poor Stomach gets distended The eyes are bulging The patient
develops match stick legs- legs become thin, long and curved Skin
may become dark and start peeling off and hair may become dull
and loose its lusture.

Q.12 What is a balanced diet?

A diet which is one which provides the required amount of all the necessary nutrients that supply the required amount of energy in the body
and maintain proper growth, normal metabolism, texture and functioning of the body is known as a balanced diet.
Q.13 Why do we need minerals and roughage in our diet?
Roughage is required for the food as
It makes the bulk of the food and stimulate peristalsis that helps the food to keep on moving in the alimentary canal.
It helps in cleaning the alimentary canal.
Retaining of water.
Q.14 When a food material was heated in a test tube it gave out some liquid, which when brought in contact with anhydrous CuSO4
made it blue.
i) Identify the liquid.
ii) Describe the role of this liquid in metabolism of human beings.
Ans i) Water.
ii) It is a universal solvent in which most of the inorganic and organic compound dissolve.
iii) Acts as a transporting medium for digested food material, gases, hormones, excretory products etc.
iv) Helps to maintain homoeostasis.
v) Helps in thermoregulation.
Q.15 Complete the following-

(i) _____________teeth is used for tearing the flesh. (vi) The major bulk of the teeth is made up of ______ protein.
(ii) _____________teeth are used for biting. (vii) Dental formula of man is __________/________.
(iii) _________have 2 cusps. (ix) Human beings have ________ dentition.
(iv) Molars have _______cusps and ________ roots. (x) ___________ teeth means two sets of teeth of which one
(v) ________fibres hold the tooth in the gums. are shed in the lifetime
.
Q.16 State the role of fats.
The role of fats are-
i) Helps in the formation of cell membrane.
ii) Forms shock absorbing structure around the vital organs of the body.
iii) Many vitamins like A, D, E and K are soluble in fats.
Q.17 Classify the organisms on the basis of mode of nutrition-
Upon the basis of mode of nutrition organisms are- autotrophic and heterotrophic.
Q.18 Classify the organisms on the basis of mode of procurement of food.
On the basis of mode of procurement of food organisms are-
Holozoic Parasitic and Saprozoic.
Q.19 Name the organism responsible for dental caries/ decay.
Streptococcus mutans.
Q.20 Name the mineral ion vital for-
Blood formation/ Erythropoises
Nervous impulse conduction and muscle contraction
For blood formation Fe+2 ions are required and form nerve impulse conduction and muscle contraction Na+1 an K+1 ions are required.