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Chapter: 11th Home Science : Chapter 3 : Food Science

Functions of Food

Food is classified according to their functions in the body as shown in Figure 1.

FUNCTIONS OF FOOD


Food is classified according to their functions in the body as shown in Figure 1.


 

1. Physiological Functions of Food

The physiological functions of food can be further sub divided as follows

 

a.        Energy yielding foods

 

b.        Body building foods

 

c.         Protective and regulatory food.



a. Energy Yielding Foods

 

Food Sources: Cereals, millets, roots and tubers, sweets, jaggery and sugar, fats and oils.

 

Energy is mainly provided to our body through carbohydrates and fats in the food. Carbohydrates and fats provide energy to sus-tain involuntary processes in the body for con-tinuous life, to carry out voluntary activities like professional, household and recreational activities and to convert food ingested into usa-ble nutrients in the body. The energy needed is metabolized by oxidation of foods consumed.

 

b) Body building foods

 

Food Sources: Pulses, Legumes, meat, fish, poultry, egg, milk and milk products.

 

In our body there is continuous break-down of old tissues and building up of new tissues going on at all ages irrespective of the apparent growth thus maintaining a need for body building nutrients.


For the body building purpose, the major nutrients are proteins and min-erals. Foods rich in protein are called body building foods. Milk, meat, egg and fish are rich in proteins of high quality due to the presence of essential amino acids. Pulses and nuts are good sources of protein but the protein is not of good quality because they lack some of the essential amino acids which are rich in cereals.

 

c) Regulatory and protective function of foods

 

Food Sources: Vegetables and fruits.

 

These foods regulate the activities of the body such as beating of the heart, main-tenance of body temperature, muscle con-traction, control of water balance, clotting of blood, removal of waste products from the body, etc.

 

Our body uses water in all its cells, organs and tissues to help regulate its temperature and maintain other bodily functions. Our body loses water through breathing, sweating and digestion, its important to rehydrate by drinking fluids and eating foods that contain water.

 

Dietary fibers found mainly in fruits and vegetables, wholegrains and legumes provide health benefits such as relieving constipation, maintaining healthy weight and lowering the risk of diabetes and heart diseases.

 

Apart from regulating our body processes, food also protects us from vari-ous infections, diseases and injuries.

 

2. Psychological Functions of Food


The second major function of food is psy-chological function. Food also satisfies certain psychological needs of human beings. Foods indirectly helps to provide a sense of security, love and acceptance.

 

Every one grows in a particular culture with its own unique food habits. The person begins to associate the food habits and foods commonly consumed as it gives a sense of security and satiety. Even a nutritionally balanced meal may not be satisfying to the individual, if food included is unfamiliar or distasteful.


3. Social Functions of Food


Food is also a symbol of social life. When a meal is shared with anyone else, the acceptance of friendship and respect for that person are expressed.

 

Earlier only persons enjoying equal status in society ate together. A person would never share a meal with someone inferior to him in social terms.

 

Food is a medium through which happiness is expressed. For example feasts are given at specific states of life such as birthday, marriage etc. Sweets are also distributed and exchanged to mark cer-tain auspicious occasions like festivals. Such gatherings bring people together and help to strengthen mutual friendship.


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11th Home Science : Chapter 3 : Food Science : Functions of Food |


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