Functions of food
June 18th, 2010 | 
Author: 3 functions of food
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Functions of food :- The main functions of food are threefold. However, food and drink play a significant part in social life, and that is why the way a meal is cooked and the manner in which it is presented are important.
According to their respective functions, foods can be divided into three general groups:
I. BODY-BUILDING FOODS
2 PROTECTIVE FOODS
3 HEAT AND ENERGY-GIVING FOODS
BODY-BUILDING FOODS are proteins and minerals. A child must have these to help him grow normally; an adult needs them to stay healthy. We get proteins from both animal and vegetable sources-meat, fish, eggs, milk; and wheat, millets, lentils, green vegetables and certain fruits. Vegetable proteins by themselves are not enough to ensure perfect health, and one-fifth of this nutrient should come from animal sources. Vegetarians, therefore, must be careful to include milk and milk products such as cheese, curds and cream in their diet, to get their necessary proteins.
Minerals, such as iron and copper, are essential for the blood; calcium for bones and teeth; phosphorus for healthy nerve tissue; sulphur, present in proteins, keeps skin, hair and nails in good condition.
PROTECTIVE FOODS are vitamins. They promote health, and enable us to resist infection and disease, and are essential for certain normal functions of the body. Important sources of vitamins are milk and milk products, unpolished cereals, eggs. meat, fish, fresh fruit and leafy vegetables.
HEAT AND ENERGY-GIVING FOODS are carbohydrates and fats. Carbohydrates can be grouped under starches, such as cereals, potatoes and root vegetables; and under sugars, such as honey, beetroot and fresh and dried fruits.
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