Eating Habits-B

Carbohydrates are the body’s primary energy source; they are broken down into glucose, which fuels cellular activities, brain function, and physical exertion.

Table sugar (sucrose) is a simple carbohydrate that is quickly digested and absorbed, providing rapid energy, unlike complex carbohydrates found in whole grains and potatoes.

Bread (made from wheat flour) and rice are staple grains rich in starch, a complex carbohydrate that serves as a major energy source.

Proteins are the structural components of cells, tissues, muscles, and organs, making them essential for growth, repair, and maintenance.

Vitamin A is a component of rhodopsin, a pigment in the retina essential for vision in low light; its deficiency leads to night blindness.

Iron is a key component of hemoglobin, the protein in red blood cells that binds and transports oxygen throughout the body.

Fats serve as concentrated energy reserves, providing more than twice the energy per gram as carbohydrates and proteins, and are used when immediate energy is not available.

Lentils are legumes rich in plant-based protein, making them an excellent protein source, especially in vegetarian diets.

Vitamin D deficiency impairs calcium absorption, leading to weak, soft bones and skeletal deformities in children, a condition called rickets.

Vitamin C is essential for collagen synthesis; its deficiency weakens connective tissues, causing bleeding gums, slow wound healing, and other symptoms of scurvy.

Saturated fats have straight molecular chains that pack tightly, making them solid at room temperature (e.g., butter, coconut oil).

Mustard oil is rich in unsaturated fats, which are liquid at room temperature and considered heart-healthy.

Calcium is the primary mineral in bones and teeth, providing strength and structure; it also plays a role in muscle contraction and nerve function.

Iodine is essential for thyroid hormone production; its deficiency causes the thyroid gland to enlarge, resulting in goitre.

Starch is a complex carbohydrate composed of long chains of glucose molecules, providing sustained energy release.

Dietary fibre adds bulk to stool, promotes regular bowel movements, and supports digestive health by preventing constipation.

Vitamin C boosts immune function, acts as an antioxidant, and is essential for collagen production, which aids wound healing.

Chapati is made from whole wheat flour, which is rich in starch—a complex carbohydrate providing energy.

Fats are essential components of cell membranes and act as cushioning layers around vital organs, protecting them from injury.

While proteins can be used for energy in emergencies, their primary roles are structural, enzymatic, and regulatory; carbohydrates and fats are the body’s main energy sources.

Vitamin A deficiency reduces the production of rhodopsin, a pigment needed for low-light vision, leading to night blindness.

Complex carbohydrates like starch digest slowly due to their longer molecular chains, providing a sustained, gradual energy release.

Iron deficiency reduces hemoglobin production, leading to anaemia, characterized by fatigue, weakness, and pale skin.

The skin synthesizes Vitamin D when exposed to UVB sunlight; it is essential for calcium absorption and bone health.

Butter contains high levels of saturated fats, which are solid at room temperature and should be consumed in moderation.

Simple carbohydrates (sugars) are rapidly digested, while complex carbohydrates (starches and fibre) digest slowly for sustained energy.

Vitamins are micronutrients required in minute quantities for various biochemical functions, including immunity, vision, and blood clotting.

Milk and other dairy products provide high-quality animal protein containing all essential amino acids.

Phosphorus combines with calcium to form hydroxyapatite, the mineral complex that gives bones and teeth their hardness.

Vitamin K is essential for the synthesis of clotting factors in the liver, which help stop bleeding.

Fructose is a naturally occurring simple sugar found in fruits, honey, and some vegetables.

Sunflower and corn oils are primarily composed of unsaturated fats (polyunsaturated and monounsaturated), which are liquid at room temperature.

Kwashiorkor is a severe protein deficiency disease seen in children, characterized by swelling (edema), muscle wasting, and poor growth.

Fats provide 9 calories per gram, compared to 4 calories per gram from both carbohydrates and proteins.

Vitamin A supports the maintenance of epithelial tissues, including skin and mucous membranes, acting as a barrier against infections.

Fructose is the sweetest naturally occurring sugar, found abundantly in fruits and honey.

Sodium, primarily from table salt, regulates fluid balance, nerve transmission, and muscle function.

Water-soluble vitamins (C and B-complex) dissolve in water and are not stored in the body; excess is excreted.

Fats digest slowly, delay gastric emptying, and promote satiety, helping to control appetite.

Lactose is a disaccharide composed of glucose and galactose, naturally present in milk and dairy products.

Vitamins A, D, E, and K are fat-soluble, meaning they are stored in the body’s fatty tissues and liver.

Thiamine (Vitamin B1) deficiency causes beriberi, affecting the nervous and cardiovascular systems, leading to weakness and nerve damage.

The brain relies almost exclusively on glucose for energy, consuming about 20% of the body’s total glucose supply.

Minerals like calcium and phosphorus are structural components of bones and teeth; others regulate various physiological processes.

Unsaturated fats (monounsaturated and polyunsaturated) help lower bad cholesterol (LDL) and reduce heart disease risk.

Proteins such as collagen, keratin, and actin form the structural framework of muscles, skin, hair, and other tissues.

Whole grains provide complex carbohydrates for energy and dietary fibre (roughage) for digestive health.

Vitamin K deficiency in newborns can cause hemorrhagic disease due to inadequate blood clotting; it is routinely given at birth.

Fats are classified by their chemical structure into saturated (solid at room temperature) and unsaturated (liquid) types.

The heme group in hemoglobin contains iron, which binds oxygen for transport from the lungs to tissues.