Food and Consumer

• Perishable food refers to food that spoils quickly usually within days of obtaining them
• Processed food is obtained from processing raw food in the factory so that we can kept for a longer time and for easy consumption
• Dairy products of food products derived from milk of mammals
• The nutrients are carbohydrates, fats, proteins vitamins and minerals
• There are two main types of carbohydrates they are sugars (simple carbohydrates) and starches (complex carbohydrates)
• The functions of carbohydrates provide the main source of energy for the bodies daily activities and basal metabolism
• Fats a good sources of energy the amount of energy provided by fats is doubled the amount provided by the carbohydrates
• Saturated fats are usually from animal sources while unsaturated fats are from plants sources
• Functions of fat prevent heat loss from our body and keep us warm and provide protection for internal organs such as the heart and kidneys in our body it also transport fatso vitamin suggest vitamin A, D, E, and K around the body
• cholesterol is a waxy substance made by the liver. it is found in the body as well as an animal products such as egg yolk, offal, dairy products, meat and poultry
• Protein helps the body to make new cell phone growth and repair
• Functions of proteins help in growth maintenance and repairing of cells and tissues in our body it also provide energy if our intake of carbohydrates or fats is insufficient
• Vitamins and minerals and nutrients that protect our body from disease and keep us healthy
• Deficiency disease is caused by an insufficient intake of a specific vitamin or mineral
• Vitamins can be classified as fat soluble vitamin and water soluble vitamin’s
• Functions of vitamin A keeps our eyes healthy so that we can see better in dim light and helps in maintaining healthy skin
• The sources of vitamin E are yellow orange and dark green vegetables and fruits such as carrots, broccoli, mangoes and papayas, egg yolk, liver and dairy products such as milk cheese and butter
• Vitamin A deficiency are dry skin and night blindness (not able to see clearly in dim light)
• Functions of vitamin D helps in absorption of calcium from food to build strong bones and teeth
• The sources of vitamin D is milk, salmon, egg yolk, the body can make a vitamin D when skin is exposed to sunlight
• Vitamin D deficiency a rickets in children (legs are bowed)
• The functions of vitamin E keeps the immune system strong against viruses and bacteria. helps in the formation of red blood cells by helping the body to use vitamin K. it also protects body tissues from damage causes by substances called free radicals
• The sources of vitamin E are nuts, vegetable oils, seeds and green leafy vegetables
• Vitamin E deficiency is severe deficiency can cause red blood cells to rupture
• Vitamin K functions are needed for normal blood clotting after an injury
• The sources of vitamin K is dairy products, fruits, green leafy vegetables and meat
• Vitamin K deficiency is blood is unable to clot properly
• Water soluble vitamin’s dissolve in water and are not stored in our body
• Vitamin B group vitamin B1 (thiamin) vitamin B2 (riboflavin) and vitamin B3 (niacin)
• Functions of vitamin B helps in releasing energy from food and vitamin B-1 is required for normal growth in children
• And the sources of vitamin B group cereals, milk, meat and eggs
• Vitamin B1 deficiency is beri-beri is swelling of lower legs and weight loss
• Vitamin B2 deficiency is swollen tongue and cracked lips
• Vitamin B3 deficiency is pellagra (rashes diarrhoea and mental disorder)
• Vitamin C functions helps in healing wounds and helps in absorbing iron from food
• Vitamin C sources are citrus fruits such as oranges and lemons, green leafy vegetables, berries and tomatoes
• Vitamin C deficiency is scurvy (bleeding gums and loose teeth)
• Minerals are elements which are present in small amounts of white variety of food. Like vitamin C minerals are required by our body.
• Functions of calciums is maintains strong bones and teeth and helps in blood clotting after an injury it also required for muscles and nerves to function normally
• The sources of calcium is a cheese, green leafy vegetables, fishes with soft edible bones such as sardine and Ikan Billis and beancurd