WELCOME TO APPSC/TSPSC

Sri Teja
Govt Employee
Online IAS Faculty ( Youtuber)
Blogger (www.nextgenias.com)
Sharing Knowledge with New Learning

Strategies

 KEYWORDS

KEYLINES
WORD MNEMONICS
VISUAL MNEMONICS
MIND MAPS
LOGICAL ASSIMMILATION
MAGIC NUMBERS
MEMORY TRAIN
DIGITAL STORY BUILDING
READING SKILLS
ANSWER WRITING SKILLS
ACRONYMS

OFFICIAL STATUS - YOUTUBE

COMPONENTS OF FOOD
Body needs different kinds of food for special purpose
WHAT DO DIFFERENT FOOD ITEMS CONTAIN?
Ingredients in the food contain some components called nutrients
Major nutrients carbohydrates, proteins, fats, vitamins and minerals.
In addition, food contains dietary fibres and water needed by our body.
We can test whether cooked food or a raw ingredient contains
one or more of these nutrients.
Carbohydrates found in the food are in the form of starch and sugars
Test for starch : Iodine solution >> blue black colour
Test for proteins >> Copper sulphate + Caustic Soda >> violet colour
Test for fat >> oily patch on paper

TEST FOR STARCH

TEST FOR PROTEINS

TEST FOR FATS

NUTRIENTS
Survival and Growth
Macronutrients Bulk energy for metabolic

system
Macronutrients necessary cofactors for
metabolism to be carried out
Plants take nutrients from soil thru roots &
from atmosphere thru leaves
Animals specialized digestive system >>
breakdown micronutrients for energy
utilize micronutrients for metabolism &
anabolism

 Organic nutrients Carbohydrates, fats, proteins

and vitamins
Inorganic nutrients dietary minerals, water,
oxygen
SUBSTANCES THAT PROVIDE ENERGY
Carbohydrates made of diff sugars
Monosaccharides (glucose & fructose) - MGF
Disaccharides (sucrose and lactose) - DSL
Oligosaccharides
Polysaccharides (starch, glycogen, cellulose)- SGC
Fats give more energy than carbohydrates
Proteins growth and repair of body
- amino acids joined by peptide bonds

CARBOHYDRATES

PROTEINS

 Body cant manufacture essential amino acids

depend on diet
Proteins in nutrition >> broken down thru

digestion by proteases back into free amino

acids
Fats Glycerin molecule + 3 fatty acids
proper functioning of cell membrane, insulate
body organs against shock, stable body temp,
healthy skin and hair
Inadequate amt of nutrients dietary
deficiency
Excess of nutrients causes harm nutrient
toxicity

FATS

 Vitamins protect against diseases

Keeps eyes, bones, teeth, gums healthy
Most food items, usually, have more than one

nutrient Ex: Rice carbohydrate rich

Few vitamins are needed from diet Ex: Ascorbic
acid (form of Vitamin C) for humans but not for
most of the animals
Universally recognized 13 vitamins
Vitamin refers to vitamer compounds > show
biological activity associated with a particular
vitamin
Above set of chemicals > grouped under
alphabet generic decriptor Vitamin A
(retinal, retinol and 4 caretenoids)

 Vitamin D regulators of mineral metabolism

or cell and tissue growth
Vitamin C, E antioxidants :: ACE
Largest no. of vitamins B complex vitamins:
function as precursors for enzyme cofactors >
help enzymes as catalysts in metabolism
Biotin making fatty acids
Folic acid carries methyl, formyl and
methylene groups in the cell
Few vitamins are obtained from other means
Ex: Microorganisms in intestine Gut flora
produces vitamin K and biotin

 Other than nutrients, dietary fibres & water req

Dietary fibres also known as roughage >> provided
by plant products
Whole grains and pulses, potatoes, fresh fruits and
vegetables - main sources of roughage
Roughage identifies the carbohydrate contained in
many diff types of food
Roughage does not provide any nutrient to our
body, but is an essential component of our food and
adds to its bulk. This helps our body get rid of
undigested food
Roughage 2 types: soluble and insoluble fiber
Water soluble fiber cellulose and lingnin
Insoluble fiber foods like gum products and pectin
Both required to keep body balanced and healthy

 Water helps our body to absorb nutrients from

food.
throws out some wastes from body as urine
and sweat.
Normally, we get most of the water that our
body needs from the liquids we drink such
as water, milk and tea.
In addition, we add water to most cooked
foods

BALANCED DIET
For growth & maintenance of good health >> req

of right nutrients + good amt of roughage &

water balanced diet
Some nutrients get lost in the process of
cooking and preparations
If the vegetables and fruits are washed after
cutting or peeling them > loss of some vitamins
The skins of many vegetables and fruits contain
vitamins and minerals
Repeated washing of rice and pulses may
remove some vitamins and minerals present in
them.

 Cooking improves the taste of food and makes it

easier to digest. At the same time, cooking also
results in the loss of certain nutrients.
Many useful proteins and considerable amounts of
minerals are lost if excess water is used during
cooking and is then thrown away
Vitamin C gets easily destroyed by heat during
cooking
Harmful if we eat too much of fat rich foods -

obesity.

DEFICIENCY DISEASES
Lack of right nutrients in food leads to

deficiency >> long period deficiency diseases

Lack of right proteins stunted growth,
swelling of face, discolouration of hair, skin
diseases , diarrhoea
Diet is deficient in both carbohydrates and
proteins for a long period > growth may stop
completely becomes very lean and thin and so
weak
All deficiency diseases can be prevented by
taking a balanced diet

VITAMIN A

VITAMIN B1

VITAMIN C

VITAMIN D

CALCIUM

IODINE

IRON