Nutrition

Marasmus

________ usually affects infants below the age of one year and is due to the deficiency of carbohydrates, fats, and proteins in the diet.

Oedema

________ (swelling) of the feet and the face (accumulation of water in the tissues of the feet and the face)

Lactose

________ or milk sugar is made up of glucose and galactose.

Fructose

________ is common in plants and is popularly called fruit sugar.

Amino acids

________ are the simple, smaller units of.

Iodine

________ is for the proper working of the thyroid; its deficiency leads to goiter.

Cialactose

________ is another simple sugar found in milk.

Calcium

________ is also required in process of clotting blood.

lean meat

Foods rich in proteins include ________, fat- free muscles, fish, eggs, milk, cheese, nuts, beans, and peas.

Nutrition

________ means the supply of essential organic and inorganic chemical compounds (proteins, vitamins, salts, etc .)

Phosphorus

________ is required in various chemical processes, such as in the production of chemical energy (ATP) during cell respiration.

low concentration

In a(n) ________, vitamins have a catalytic and regulatory function in cell metabolism.

Degenerations

________ result in a very weak body as if formed of muscles, skin, and bones only.

Nitrogen

________ is the most essential element in proteins.

Food

________ is any substance that we eat or drink, and which contains nutrients.

Appetite

[________ means the desire to eat and hunger is the uneasy sensation due to lack of food .]

Energy

________: Providing ________ needed by the body to carry out various life functions.

Meal

[________ is the food taken at one time to satisfy the appetite .]

Starch

________ is an insoluble carbohydrate.

Proteins

________ provide chemical material for the growth and repair of body cells and tissues.

Disaccharides

________ or double sugars have a general chemical formula of C12H22O11.

grains

Potatoes, ________ (rice, maize, wheat, and barley), and bread are chief sources of starch.

Sugars

________ are soluble in cold water and taste like sweets.

Fats

________ and oils are made up of fatty acids and glycerol.

Monosaccharides

________ or single (simple) sugars have a general chemical formula of C6H12O6.

Repair

________: Providing material for the ________ of worn- out or injured cells.

cell walls of plants

It is found in the ________.

Sucrose

________ is our commercial sugar.

Maltose

________ or ________ sugar is made up of two glucose molecules.

absence

The ________ or shortage of vitamins in diet over a continued period causes deficiency diseases.

necessary nutrients

A balanced diet is one which includes food items that supply all the ________.

sodium chloride

Table salt contains mainly ________.

carbon

They are also composed of ________, hydrogen, and oxygen.

Mothers milk

________ is rich in protein, and after weaning, the child is given a diet mainly consisting of carbohydrates and poor in proteins.

essential chemical

Most vitamins act as catalysts or enzymes in ________ changes in the body but each vitamin has also some special function in our body.

large chemical molecules

They are ________.

chemical substances

They are ________ needed in minute amounts, which help maintain a healthy body.

Calcium

________ and phosphorus for strengthening bones and teeth.

Fat

________ produces energy in the body like carbohydrates.

Sucrose

________ is a double- sugar made up of two simple sugars, glucose and fructose.

Fat

________ under the skin protects the body against a rapid loss of heat (insulation)

Examples

Milk, bread, egg, fish, and apple

Diet

The combination of food items that we eat in our meals

Growth

Building up new protoplasm or cells for growth

Repair

Providing material for the repair of worn-out or injured cells

Energy

Providing energy needed by the body to carry out various life functions

They are the compounds of carbon, hydrogen, and oxygen, with hydrogen and oxygen always in the ratio of 2

1

Rich sources

milk, meat, eggs, fish, pulses, vegetables, etc

Source

green leafy vegetables

Sources

vegetables, mineral water, etc

Sources

most foods and table salt