2.

1 Classes of Food

1) All living things need energy to carry out their life processes.
2) This energy comes from the food we eat.
3) Food is also needed for growth and repair of worn-out cells of the body.
4) Energy is released from food by the process of respiration.
5) The food can be classified into seven classes.

Carbohydrates

Water Protein

Classes
Fats
of Food
Fibres

Vitamins
Minerals

6) The table below shows the sources and functions of seven classes of food.

Classes of food Sources Functions

Carbohydrates To provide energy.

Proteins For growth and repair of worn-out cells.

Fats Provide twice as much heat energy as

carbohydrates and to insulate the body against heat
loss.

Vitamins To maintain health and to prevent various

deficiency diseases.

Minerals For normal growth and development of the body

Fibre or Roughage To prevent constipation and help in peristalsis.

Water Maintain the liquid condition of the cells and

medium for various chemical reactions.

7) Vitamins B and C are water-soluble. Vitamins A, D, E and K are fat-soluble.

8) The table below shows the sources, functions and effects of deficiency of vitamins.
Vitamins Sources Functions Effects of deficiency
A Carrot, fish liver oil, tomato • Promotes good night • Night blindness
vision • Dry and scaly skin
• maintains healthy skin
B Yeast, eggs, liver • Maintains healthy skin • Beriberi
• Nervous system • Pellagra
C Fruits, vegetables • Maintains healthy skin • Scurvy
• heal wounds • Difficulties in healing of wound
D Formed in the skin when exposed to • Helps in the absorption of • Rickets
sunlight, dairy products calcium and phosphorus

E Palm oil, green vegetables • Prevents sterility in men • Sterility

K Green vegetables, produced by • Promotes blood clotting • Blood unable to clot

bacteria in large intestines,
tomatoes, liver

9) Minerals are needed for normal growth and development of the body. They are needed in small quantities.
10) The table below shows the sources, functions and effects of deficiency of mineral salts.
Mineral salts Sources Functions Effects of deficiency
Calcium Cheese, milk, eggs • Teeth & bone formation • Rickets
• Blood clotting • Blood unable to clot
• Contraction of muscles • Muscular cramps
Sodium Common salt, salted eggs • Maintain the composition of body fluids • Muscular cramps
• Normal functioning of nerves
Iron Liver, egg, spinach • Formation of hemoglobin • Anaemia
Iodine Seafood, leafy vegetables • Synthesis of thyroxine • Goitre
• Reduced growth
Phosphorus Anchovies, milk, eggs • Formation of bones and teeth • Tooth decay
• Weak bones
Potassium Citrus fruits, vegetables, • Normal functioning of nerves • Muscular cramps
tomatoes • Maintain composition of body fluids

11) Food Test

Test of starch Test of glucose Test of proteins Test of fats
Iodine solution Benedict’s solution Millon’s reagent Ethanol

Figure 1(a) Figure 1(b) Figure 1(d)

Figure 1(c)

i) Add a few drops of i) Add Benedict’s solution to i) Add Millon’s i) Add some
iodine solution to the the food in the test tube in solution to the food in ethanol to the food in a
food. a beaker of water and heat the test tube in a beaker test tube and shake it
gently. of water and heat gently. carefully.
ii) Filter the
mixture, then add some
clean water.
Brown → Dark Blue → Brick-red Red precipitate is formed White cloudy emulsion will
blue appear