ISH 150

PRINCIPLE OF FOOD
SCIENCE

CHAPTER 1
FOOD GROUPS
CHAPTER OUTCOMES
At the end of this chapter, students should be able to:-
a) Describe what is food groups
b) Explain the function of the major nutrients i.e. carbohydrates,
proteins, fats, vitamins, minerals & water.
• A food group is a collection of foods that
share similar nutritional properties or
biological classifications.

• Nutrition guides typically divide foods into

food groups and recommend daily servings of
each group for a healthy diet.
Chemical substances in food that are
used by the body for growth and health.

The six categories of nutrients are:

(i) Carbohydrate
(ii)Protein
(iii)Fat
(iv)Vitamin
(v)Minerals
(vi)Water

A carbohydrate is a large biological molecule,
or macromolecule, consisting of carbon (C), hydrogen(H),
and oxygen(O) atoms, usually with a
hydrogen:oxygen atom ratio of 2:1 (as in water ).

Carbohydrates are primary fuel source for certain cells

such as nervous system, red blood cells and brain cells.

1 gram of carbohydrates yields about 4kcal of energy

We obtain about 50% - 60% of our energy intake from

carbohydrates (maybe higher % in the developing world)
 COMPOSITION

Composed of carbon, hydrogen, oxygen in the ratio 1:2:1
respectively: (CH2O)

Plants use CO2, H2O and energy (from the sun) to produce
the CH2O we eat.

The process is
called photosynthesis
 MONOSACCHARIDE

Also known as simple carbohydrates / simple sugars

Consist of 3 monosaccharide (single sugar) such as:

a) Glucose
b) Fructose
c) Galactose
 1. GLUCOSE

Major monosaccharides in body

Also known as dextrose and blood sugar

Essential energy source for all body activities

Glucose in the body exist in ring form

 2. FRUCTOSE

Major monosaccharides in diet

Also known as levulose

Sweetest among the sugars

Same chemical formula with glucose but different
structure

Arrangement of the atoms stimulates the taste buds

Abundant in fruit, honey, corn syrup

Used in the production of soft drinks, confectionaries,
frozen foods
 3. GALACTOSE

Not found free in nature

Always combines with glucose to form lactose

Available in milk and dairy products

 DISACCHARIDE

Double sugars formed by chemical bonding of two
monosaccharide

2 types of bonding:
a) alpha glycosidic bond: can be digested by human
intestinal enzymes
b) beta glycosidic bond: cannot be digested by human
intestinal enzymes

3 types of disaccharides
a) Maltose = glucose + glucose
b) Sucrose = glucose + fructose
c) Lactose = glucose + galactose
CONDENSATION
HYDROLYSIS
 1. MALTOSE

Mixture of: Glucose + Glucose

Link by alpha glycosidic bond

Situation where starch breakdown into maltose:

a) CH2O digestion
b) Fermentation process -> alcohol

Source: Grains
 2. SUCROSE

Mixture of: Glucose + Fructose

Link by alpha glycosidic bond

Also known as table sugar

Sucrose refine from juice of sugarcane or sugar beet

Sources: from plant only – honey, maple syrup,

sugarcane
 3. LACTOSE

Mixture of: Glucose + Galactose

Link by Beta glycosidic bond

Also known as milk sugar

Source: milk, milk products

 POLYSACCHARIDE

Also known as complex carbohydrate

Mainly consist of:
a) Starch
b) Glycogen
c) Fibers (indigestible polysaccharide)
 1. STARCH

Storage form of energy in plants

Long, branch (amylopectin) and

unbranch (amylose) chain of glucose
molecules

All starchy food derives from plant

Source: rice, corn, barley, oats, legumes

and tubers
1. Yielding energy

2. Sparing protein from use as an energy

source

3. Preventing ketosis (pronounce : kitousis)

4. Imparting flavor and sweetness to foods

5. Maintaining health of large intestine

Low Carbohydrate Diet Causes:

Reduces Stamina: A diet deficient in Carbohydrates causes a marked

reduction of endurance (almost 50%)

Usage of fat as fuel source: Low carbohydrate in our diet causes the fat
reserves to be used as fuel source.

Ketosis : Though it is associated with many other factors, ketosis can also
be due to carbohydrate deficiency and reported in those who are on low
carbohydrate diets. In the absence of carbohydrates, the body starts using
the proteins and convert it to sugars . This causes ketosis which is nothing
but the accumulation of ketones in the body. Excess of ketones lead to
water loss and removal of sodium from the body. This may lead to
tiredness and lethargy.

Marasmus due to malnutrition – It is caused by continuous deficiency
of proteins and calories seen in children. It involves wasting of muscles
due to starvation. Impairment of growth is also noticed. Immune
responses are affected in a child affected by marasmus. This can be
treated by feeding the child with adequate nutrients.
 OTHER SYMPTOMS
INDICATIONS

Hyperglycemia

Having high blood glucose

Blood glucose level is exceeds 170mg/dl (>7
mmol/l )

Begin to spill over into the urine

Hypoglycemia

Having low blood glucose

Blood glucose level falls below 40 – 50mg/dl (<4
mmol/l )

Symptom: shivering fingers, dizziness
 PAUSE TO PONDER…
a) Please explain briefly about classification and
function of carbohydrate .
b) Can you describe recommended intake and related
diseases for carbohydrate?
END OF CHAPTER 1.1.1
CARBOHYDRATE