Chemical Properties of Food

The basic food chemistry focuses on the understanding of how the essential components of food, known as nutrients, contribute to the body’s function. These nutrients are present in different foods like rice, wheat, vegetables, fruits, dairy, eggs, meats, and oils. They are classified based on their chemical composition, and each plays a vital role in maintaining health. Let’s look at the functions of the major nutrient groups in more detail:

Water: Function: Water is a crucial component, making up about 60% of the body’s weight. It aids in the utilization of food, facilitates the elimination of waste, and acts as a regulator of body processes, such as maintaining body temperature. Sources: Found in both food (fruits, vegetables) and drinks (water, beverages).

Carbohydrates Function: Carbohydrates are the body’s primary source of energy. Starches from cereals (e.g., rice, wheat) and sugars from fruits and sugarcane are examples. Carbohydrates are either used immediately for energy or stored as glycogen (in muscles and liver) or converted into fat for future use. Sources: Rice, wheat, sugar, fruits, legumes, and vegetables.

Proteins Function: Proteins are essential for building and repairing tissues and synthesizing important molecules such as enzymes, hormones, and antibodies. Proteins also supply a minor portion of the body’s energy needs (around 10%). Excess proteins can be converted into carbohydrates and fats for storage. Sources: Milk (casein), eggs (albumin), legumes (globulins), wheat (gluten).

Fats Function: Fats serve as concentrated energy sources and are carriers of fat-soluble vitamins (A, D, E, K). They also provide essential fatty acids that the body cannot produce. When consumed in excess, fats are stored in the body as fat reserves. Sources: Oils from seeds, butter, lard, and animal fats.

Minerals Function: Minerals are essential for building bones, teeth, and other structural parts of soft tissues. They also play a role in regulating various physiological functions, such as muscle contraction, nerve signaling, and blood clotting. Sources: Calcium (dairy, leafy greens), Iron (meat, legumes), Iodine (seafood), Sodium, and Potassium (salt, fruits, vegetables).

Vitamins Function: Vitamins are necessary for growth, normal body function, and the regulation of body processes. Fat-soluble vitamins (A, D, E, K) help in vision, immune function, bone health, and blood clotting. Water-soluble vitamins (C and B group) play key roles in metabolism and energy production. Sources: Fat-soluble vitamins: Found in oils, dairy products, leafy greens, and fortified foods. Water-soluble vitamins: Found in fruits, vegetables, whole grains, and animal products.

Fibre Function: Fibre aids in digestion, promotes bowel health, and helps regulate blood sugar levels. It also plays a role in lowering cholesterol and supporting a healthy weight by creating a feeling of fullness. Sources: Fruits, vegetables, whole grains, legumes, nuts, and seeds.

Summary of Functions:

• Water: Regulates body processes, maintains temperature.
• Carbohydrates: Provide energy.
• Proteins: Build and repair tissues, produce enzymes and hormones.
• Fats: Provide energy, store fat-soluble vitamins, and essential fatty acids.
• Minerals: Build bones, regulate bodily functions like nerve and muscle activity.
• Vitamins: Essential for growth, metabolism, and immune function.
• Fibre: Aids digestion and supports heart health.