Functions of Food

Functions of Food

Food can be classified according to the function it performs.

1. Physiological Functions of Food

·        Satisfies hunger and increases satiety value.

·        Helps in maintaining normal secretion of enzymes and hormones.

·        Supplies nutrients that needed for physical growth and development, maintenance of normal body func-tions, physical activity and health.

a. Energy Yielding Foods: They provide energy to perform voluntary and invol-untary processes in the body. The energy needed is supplied by oxidation of foods consumed.

Cereals, millets, roots and tubers, fruits like banana, dried fruits, sugar and jag-gery, oil, butter and ghee are energy yield-ing foods.

b. Body-Building Foods: Foods rich in protein are called body building foods.

Milk, egg, meat, fish contain pro-tein of high biological value. These foods have all the essential amino acids in cor-rect proportion for the synthesis of body tissues.

Foods like pulses, oilseeds and nuts contain protein but may not contain all the essential amino acids required for the human body.

c. Protective and Regulatory Foods: Foods rich in vitamins and minerals have regulatory functions in the body e.g., maintaining the heart beat, water balance, temperature. Protective foods prevent ­diseases as they are rich in antioxidants.

Fruits, vegetables, green leafy veg-etables, milk, egg, fish and liver serve as protective and regulatory foods.

2. Social Functions of Food

Food is a symbol of hospitality throughout the world.

·        It is a part of community, social, cul-tural and religious life.

·        It creates a relaxed atmosphere when people are together and it is an instrument for developing social rapport.

·        Food is a vehicle for expressing love, friendship and social acceptance in the events like festivals, marriage and birthday party.

3. Psychological Functions of food

• Gives mental happiness

• Provides sense of security

• Relieves from stress and gives pleasure.