By SREEREMYA.S,M.philLecturerMercy college,Palakkad

• FUNCTIONS OF FOOD• Functions of Food• ___________________________________• Physiological Social Psychological• functions functions functions•

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• Energy yielding Body building foods Protective foods

• Energy yielding foods:• Foods rich in carbohydrates and fats are called energy• yielding foods. They provide energy to sustain the

involuntary processes essential for continuance of life, to carry out various professional, household and recreational activities and to convert food ingested into usable nutrients in the body.

• The energy needed is supplied by the oxidation of foods consumed. Cereals, roots and tubers, dried fruits, oils, butter and ghee are all good sources of energy

Foods rich in protein are called body building foods.

Milk, meat, eggs and fish are rich in proteins of high quality.

Pulses and nuts are good sources of protein but the protein is not of high quality.

These foods help to maintain life and promote

growth. They also supply energy

• Protective and Regulatory foods:• Foods rich in protein, minerals and vitamins are known• as protective and regulatory foods. They are essential for

health• and regulate activities such as maintenance of body

temperature,• muscle contraction, control of water balance, clotting of

blood,• removal of waste products from the body and maintaining• heartbeat. Milk, egg, liver, fruits and vegetables are

protective• foods.

Food has always been the central part of our community, social, cultural and religious life. It has been an expression of love, friendship and happiness at religious, social and family get-togethers.

In addition to satisfying physical and social needs, foods also satisfy certain emotional needs of human beings.

These include a sense of security, love and acceptance. For example, preparation of delicious foods for family members is a token of love and affection.

• Pulses are rich in protein and B vitamins and improve• the quality of cereal protein.• · Pulses give satiety due to high protein and fibre content.• · Pulses improve flavour and consistency of dhal sambar• and rasam.• · They contribute to fermentation in preparation of idli and• dosa.• · They are used in snacks like sundal, bajji, panipuri and• bhelpuri.• · They are used in salads, e.g., sprouted gram.• · They are used in desserts like paruppu payasam and• sweets like mysore pak and laddu.• · They are used as thickening agent e.g., Bengal gram• flour in gravies.• · Roasted pulses are used in making chutneys and chutney• Powders.

Tofu or soyabean curd is prepared from soya milk. The curd is precipitated from milk emulsion by adding calcium sulphate. It is allowed to settle, and then it is separated washed and dried. It is a soft delicate structure which can be cut into pieces. It can be used like paneer in various preparations.

• Textured Vegetable Protein is prepared using defatted soya flour from which most of the oil and carbohydrates are removed.

• The flour contains 70 percent protein and is made into dough to which colour and flavour are added.

• It is at times fortified with vitamins.• The dough is extruded through equipment at high

temperature and pressure and the product is expanded by sudden release of pressure.

• The extruded granules are marketed as TVP. • It is rehydrated with water before use in the

preparation of various

• Products of wheat• Whole wheat flour:• It is obtained by grinding whole wheat. It contains the finely

ground bran, germ and endosperm of the whole kernel.• Maida:• It is refined wheat flour. The bran and germ are separated in

making white flour or maida. Maida bakes more uniformly into a loaf of a greater volume and it is more bland in taste and more easily digested.

• It is used in the manufacture of macaroni products.• Semolina:• It is coarsely ground endosperm and its chemical• composition is similar to that of white flour.

• MALTING OF CEREALS• Malting is a controlled germination process, which

activates the enzymes of the resting grain resulting in the conversion of cereal proteins and other macromolecules.

• Generally barley is the grain used in the production of malt.

• Other grains used in the preparation of malt include wheat, jowar and ragi.

• The process of malting of cereal grain consists of the• following steps :• 1. Selection of grain and cleaning.• 2. Steeping in cold water for 36 hours with 2 to 3 changes

Thus nutrition is an important and plays a significant role in diet.