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988059
Nutrition and their Functions
Description
ICSE Home Science (Nutrients And Their Functions) Mind Map on Nutrition and their Functions, created by Snehal on 09/06/2014.
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home science
nutrients and their functions
icse
Mind Map by
Snehal
, updated more than 1 year ago
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Created by
Snehal
about 10 years ago
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Resource summary
Nutrition and their Functions
Carbohydrates
Source of Energy
Glycogen Reserves
Protein Sparing Action
Fat Metabolism
Gastro Intestinal Functions
Heart Function
Central Nervous System
Sugars
Cereal Grains
legumes
potatoes
Proteins
Meat
Nuts
Dairy Products
Imp. Constituent of Blood
Essential Component of Enzymes, Hormones
Present as Antibodies
Maintains Fluid Balance
Growth and Development of Tissues
Supplier of Energy
Marasmus
Kwashiorkor
Pulses n Cereals
1.5g/kg
Fats
Dairy Products, Oils and Meat Fats
Good for Skin and Eyes
Provide anti-infectious Vitamines
Help in assimilation of fat soluble vitamins
Energy Reserve
Vitamins
Fat Soluble
Vit. A
Vision
Epithelial Tissues
Infection Resistance
Changes in the eye -> Xerophthalmia
Epithelial Changes
Skin Changes
Changes in Alimentary tract
Lowered resistance to Infections
lAnimal sources: liver, kidney,whole milk, egg and butter
Yellow and Green leafy Vegetables
10000 micrograms - 4600 micrograms
Vit. D
Metabolism and absorption of Ca and P (Formation of Bones)
Rickets, Osteomalacia
Fish Liver Oils, UV Rays
Vit. E
Cereal, Seed oils, wheat gram oil, green leafy vegetables,nuts and legumes
reproductive failure, macrocytic anaemia
10-30 mg/ day
Vit. K
cauliflower, spinach, soyabean, also synthesized in intestinal tract by bacteria
Synthesis of Prothrombin( required for clotting)
Haemorrhage
Water Soluble
B-Complex
Thiamine (B 1)
Attachments:
Nutrients and their Functions
0.5mg/ 1000cal
Whole grains, unpolished rice,meat, poultry, fishsoyabean
Utilization of Carbs
Beri Beri
Infantile
Dry
Wet
Wernicke's Encephalopathy
Riboflavin (B 2)
1.5 mg/ day
Milk/products, liver, heart, kidney,eggs, green leafy vegetables and whole grains
Maintaining activity in oxidative process in the living cell
release of energy
tissue maintenance of skin, mucous membranes and eyes
Light sensitivity, vision dimness, eyestrain
Cheilosis
Niacin (B 3)
Constitute in Coenzyme
Oxidation of Glucose, release of energy
liver, bean, meat, poultry, fish, legumes
Pellagra
10-16 mg/ day
Cynocobalamin (B12)
Milk, liver, meat
healthy blood formation
Proper Growth of bones
Vitamin Folic Acid
Sprouted Pulses, Cauliflower, Green Vegetable, Meat and Fish
Maturation Of RBC
Vit. C
Antioxidant
Collagen Biosynthesis
Oxidation of Tyrosine
Reduction of Fe203 to Fe2O for ready assimilation
Conversion of Folic acid to Folinic Acid (active form)
Healthy Development of Bones and Teeth
Healing Of Wounds and ability to withstand stress
Citrus Fruits, Spinach, Cabbage, Turnip and other fresh fruits and vegetables
Scurvy
30-50 mg/ day
Minerals
Calcium
Milk/Products, Green Leafy Vegetables
Building skeleton and teeth
Normal Behaviour of heart and Nervous System
Blood Clotting Process
400-600 mg(general), 1g (special)
Osteo Porosis/Malacia
Rickets
Phosphorus
Formation of Teeth and Bones
Maintenance of Acid-base ablance of blood
Energy for muscle contraction
Enzymes->carb metabolism
1g/day
Dairy, Green Leafy Vegetables, FIsh, Meat
Iron
Oxidation process in Body
Myoglobin stores energy for muscle contraction
Anaemia
Nutritional
Pernicious
Hypochromic macrocytic
20-30 mg/ day
Liver, Meat products, Egg Yolk, Green Leafy Vegetables, Beetroot,Dry Fruits,Raw Sugar and Molasses
Iodine
Thyroxin, to influence oxidation of cells
Normal Growth and Development
Goitre, Sterility
Marine/shell fish, leaves and flowers of plants
100-150 micrograms
Fluorine
Milk, Eggs and Fish
8/1000000
Protection of Teeth
Water
Solvent for products during digestion
Regulation of Body Temperature
5-6 glasses/ day
Roughage
Normal functioning of intestine and Bowel Movements.
Cereals, Whole grains, Fresh Fruits, Vegetables
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