1. B.A.-Semester -V Food Science and Child Development
Department of Home Science
Govt. College Dera Bassi

2. Chapter 1 Importance and functions of Food, study of basic food groups
Food is important for life. To be healthy and active, we should certainly have enough food. But the foods we eat should also be safe and rich in all the nutrients our body needs. We should choose from a wide variety of foods and we should eat them regularly, throughout the day, every day of the year. Do not forget that we should also enjoy the food that we eat; it should look, smell and taste good. Without good nutrition, children and young people cannot develop their potential to the full, and adults will have difficulty in doing their best.

3. Food provides our bodies with what they need to:
Food: Food can be defined as anything liquid , solid or semi solid which when swallowed, digested and assimilated in the body keeps it well and healthy
Food provides our bodies with what they need to:
stay alive, be active, move and work;
build new cells and tissues for growth;
stay healthy and heal themselves;
prevent and fight infections.

4. Nutrition
Nutrition of that branch of science which deals with nourishment of body. It means that nutrition is the combination of processes by which the living organism receives and utilize the materials necessary for the maintenances of its process for the growth and development and renewal of its components..

6. Malnutrition
Can be defined as the pathological state resulting from relative of absolute deficiency or excess of one or more of essential nutrients which can be manifest into over nutrition or under nutrition.
Causes of malnutrition
Poverty
Ignorance
Lack of nutritious food
repeated pregnancies
Faulty food habits

7. Factors affecting the nutritional status
Economics status
Geographical factors
Size and composition of the family
Food habits
Social and cultural influence
Psychological influences
Physical health in relation to infection..

8. Importance and functions of food
Physiological functions
Psychological functions
Social functions
Physiological functions : to provide energy, body building, repair tissues, regulation of body processes, for resistances against diseases.
Psychological functions food also satisfies certain emotional needs.
Social functions people from different castes, classes, castes and religions sit and eat together.

9. Functions of Food growth & development muscles, bones and teeth energy
healthy bodies
fighting disease
good brains
healthy organs

10. Chapter-2 Essential food constituents-I
Proteins
Carbohydrates
Fats
Mineral elements
Vitamins
Water
fiber

11. Handout: Basic Facts about Nutrients
Functions
Good Sources
Protein
Helps us to grow, develop and repair muscles and tissues. Some protein foods such as milk and eggs give us strong bones and teeth.
Marla nuts, eefulwa, ground nuts, pumpkin or !nara seeds, mopane worms, beef, pork, goat, fish, chicken, eggs, dried beans, peas, mielies and lentils, cheese, omaere and yoghurt.
Carbohydrates
Provide energy for the body. There are three kinds of carbohydrates: sugar, starch, and fibre.
Mahangu, sorghum, brown bread, rice, macaroni and other noodles, mieliemeal, sugar, honey.
Fats
Provide energy for the body and carry certain vitamins through the body.
Marula nut, ground nut, butter, margarine, cooking oil, seeds.

12. Functions of carbohydrates
Major energy source
Regulation of fat metabolism
Protein sparing action
Gastro intestinal functions
As a component of some body certain
Only source of energy for the brain
Easy to digest
Add taste and flavor of food

13. Food sources of carbohydrates
Sugars
Starches

14. 1. Carbohydrates:
They are the chief source of energy in our diet. They are chemical compound containing carbon, hydrogen and oxygen. They provide instant energy to our body.
The chief sources of carbohydrates are: rice, wheat, maize, barley, potato, sugarcane, beetroot, banana, etc. Carbohydrates are of three types-
i) Sugars
ii) Starch
iii) Cellulose

15. 2.Protein and Amino acids
Proteins are the chief substances of the body cells. Bones, blood and tissues are built up from proteins thats why foods rich in protein are called bodybuilding foods.
Classification on the basis of physical and chemical properties
Simple: on hydrolysis by acids, alkalies or enzymes give amino acids.eg:albumin, globulin in haemoglobin.
Conjugated :combination of simple and non- protein molecules or with metal, eg: hemoglobin is compound of haem and protein.
Derived these are resulted from the break down of protein by the action of heat and other physical forces.

16. According to source
Vegetable: pulses, oils, cereals, defatted oilseeds and nuts etc.
Animal meat fish liver eggs milk products etc.
According to nutritional status
Complete all the essential amino acids in sufficient amount eggs meat n fish
Partially which are deficient in some of the essential amino acids
Incomplete which are dificient in most of the essential amino acids

17. Function of protein For growth
Formation of new tissues and repair of worn out tissues
For formation of enzymes and hormones
To fight against disease
To regulate the body processes
Required for pregnant n lactating mothers
As a source of energy.

18. Effect of protein deficiency
Marasmus
Kwashiorkor
3.Fats
Fat is an important component of diet and serves a number of functions in the body. Fat is a concentrated source of energy and supplies more than twice energy.

19. Functions of fats Important source of energy In body composition
For protection of body
Source of essential fatty acids
As precursor of cholesterol
Add to taste n flavor to the food.
sources of fats
Vegetable
animal

20. Effect of deficiency Loss of weight
Deficiency of essential fatty acids
Deficiency of fats soluble vits
Bad effects of skin
Deficiency of other nutrients
Effect of excess of fats
Obesity
More prone to heart diseases
Possibility of gall stones
harmful diabetes
Poor digestion

21. Chapter -3 Sources and deficiency of vitamins ,minerals

22. Vitamin A
Needed for healthy eyesight and to prevent night blindness, (xerophtalmia).
Egg yolks, liver, butter, omaere, yoghurt. Deep yellow or orange fruits and vegetables, dark green vegetables: ombidi, pumpkin, butternut, carrots, spinach, rape, broccoli, pawpaw.
Iodine (mineral)
Iodine is for the thyroid gland (in the neck area), which regulates growth and many body functions. A lack of iodine can lead to an enlargement of the thyroid gland called a goitre.
Iodised salt, seafood and foods which are grown in soil that contains iodine.
Iron (mineral)
Iron helps the body to make red blood cells, which carry oxygen from the lungs to cells throughout the body. A lack of iron can lead to the disease called anaemia.
Mopane worms, beef, goat, pork, dark green leafy vegetables such as spinach and ombidi, brown bread, beans.

23. Niacin (vitamin)
Helps the body to get energy from other nutrients and helps keep the skin and nervous system healthy. A lack of niacin leads to pellagra.
Whole grain cereals, meats and seeds: Brown bread, groundnuts, pumpkin and !nara seeds, sorghum, mahangu, meat, and chicken.
Water
Water carries nutrients in the body and waste products from the cells and helps control body temperature. When the body does not have enough water, this can cause dehydration (drying out)
Water, milk, fruit juice, soups, tea and vegetables with high water content such as lettuce, apples and potatoes.

24. Minerals 6.2 General function
The general function of minerals and trace elements can be summarised as follows:
Minerals are essential constitutents of skeletal structures such as bones and teeth.
Minerals play a key role in the maintenance of osmotic pressure, and thus regulate the exchange of water and solutes within the animal body.
Minerals serve as structural constituents of soft tissues.
Minerals are essential for the transmission of nerve impulses and muscle contraction.
Minerals play a vital role in the acid-base equilibrium of the body, and thus regulate the pH of the blood and other body fluids.
Minerals serve as essential components of many enzymes, vitamins, hormones, and respiratory pigments, or as cofactors in metabolism, catalysts and enzyme activators.

25. 6.3 Macroelements 6.3.1 Calcium
Biological function: The principal biological functions of calcium may be summarised as follows;
Calcium is an essential component of bone, cartilage and the crustacean exoskeleton.
Calcium is essential for the normal clotting of blood, by stimulating the release of thromboplastin from the blood platelets.
Calcium is an activator for several key enzymes, including pancreatic lipase, acid phosphatase, cholinesterase, ATPases, and succinic dehydrogenase.
Through its role in enzyme activation, calcium stimulates muscle contraction (ie. promotes muscle tone and normal heart beat) and regulates the transmission of nerve impulses from one cell to another through its control over acetylcholine production.
Calcium, in conjunction with phospholipids, plays a key role in the regulation of the permeability of cell membranes and consequently over the uptake of nutrients by the cell.
Calcium is believed to be essential for the absorption of vitamin B12 from the gastro-intestinal tract.
Dietary sources and absorption: Rich dietary sources of calcium include limestone, oystershell grit, bone meal, rock phosphate (40–30%); crab meal, shrimp meal, meat and bone meal (20–10%); white fish meal, poultry manure, meat meal (10–5%); and brown fish meal, delactose whey powder, dried skim milk, poultry by-product meal, kelp meal, alfalfa meal (5–1%).
Calcium is readily absorbed through the gastro-intestinal tract (through vitamin D3 action), gills, skin and fins of fish and crustacea. In general, dietary calcium absorption is facilitated by dietary lactose (by forming a soluble sugar-calcium complex) and by high gastric acidities (by aiding solubilization of the calcium salt).

26. .3.2 Phosphorus
Biological function: The principal biological functions of phosphorus may be summarized as follows;
Phosphorus is an essential component of bone, cartilage and the crustacean exoskeleton.
Phosphorus is an essential component of phospholipids, nucleic acids, phosphoproteins (casein), high energy phosphate esters (ATP), hexose phosphates, creatine phosphate, and several key enzymes.
As a component of these important biological substances, phosphorus plays a central role in energy and cell metabolism.
Inorganic phosphates serve as important buffers to regulate the normal acidbase balance (ie. pH) of animal body fluids.
Dietary sources and absorption: Rich dietary sources of phosphorus include rock phosphate, dicalcium phosphate, bone meal (20–10% P); meat and bone meal, meat meal, white fish meal, shrimp meal, poultry by-product meal, dried poultry manure (5–2%); and rice bran, rice polishings, wheat bran, wheat mill run, dried brewers yeast, sunflower seed meal, cottonseed meal, rapeseed meal, sesame seed meal, dried delactose whey (2–1%).
Although soluble phosphorus salts can be absorbed through the skin, fins and gills of fish and shrimp, the concentration of phosphorus in fresh and sea water is low, and consequently body phosphorus requirements are usually met from dietary sources. Within plant foods, including cereals and oilseeds, 50–80% of the phosphorus occurs in the form of the calcium or magnesium salt of phytic acid; phytic acid being the hexaphosphate ester of inositol. This organic form of phosphorus must first be hydrolyzed within the gastro-intestinal tract by the enzyme phytase to inositol and phosphoric acid before it can be utilized and absorbed by the animal. As with calcium, the absorption of inorganic phosphorus salts is facilitated by high gastric acidity; the more soluble the salt the higher the availability and absorption of phosphorus.

27. 6.3.3 Magnesium
Biological function: The principal biological functions of magnesium may be summarised as follows;
Magnesium is an essential component of bone, cartilage and the crustacean exoskeleton.
Magnesium is an activator of several key enzyme systems, including kinases, (ie. enzymes that catalyse the transfer of the terminal phosphate of ATP to sugar or other acceptors), mutases (transphosphorylation reactions), muscle ATPases, and the enzymes cholinesterase, alkaline phosphatase, enolase, isocitric dehydrogenase, arginase (magnesium is a component of the arginase molecule), deoxyribonuclease, and glutaminase.
Through its role in enzyme activation, magnesium (like calcium) stimulates muscle and nerve irritability (contraction), is involved in the regulation of intracellular acid-base balance, and plays an important role in carbohydrate, protein and lipid metabolism.
Dietary sources and absorption: Rich dietary sources of magnesium include; meat and bone meal, rice bran, kelp meal, sunflower seed meal (1.0–0.75% Mg); and wheat bran, wheat mill run, rice polishings, rapeseed meal, shrimp meal, cottonseed meal, linseed meal, poultry manure and crab meal (0.75–0.5%).
Magnesium is readily absorbed through the gastro-intestinal tract, gills, skin and fins of fish and crustacea. As with calcium and phosphorus, a proportion of the magnesium contained in plant foodstuffs may be present in the form of phytin (Ca or Mg salt of phytic acid).

28. 6.3.4 Sodium, Potassium and Chlorine
Biological function: Sodium, potassium, and chlorine occur almost entirely in the fluids and soft tissues of the body, sodium and chlorine being found mainly in the body fluids, and potassium occuring mainly in the cells. They serve a vital function in controlling osmotic pressures and acid-base equilibrium. They also play important roles in water metabolism.
Sodium is the main monovalent ion of extracellular fluids; sodium ions constituting 93% of the ions (bases) found in the blood stream. Although the principal role of sodium in the animal is connected with the regulation of osmotic pressure and the maintenance of acid-base balance, sodium also has an effect on muscle irritability, and plays a specific role in the absorption of carbohydrate.
Potassium is the major cation of intracellular fluid, and regulates intracellular osmotic pressue and acid-base balance. Like sodium, potassium has a stimulating effect on muscle irritability. Potassium is also required for glycogen and protein sysnthesis, and the metabolic breakdown of glucose.
Chlorine is the main monovalent anion of extracellular fluids; chlorine ions constituting about 65% of the total anions of blood plasma and other extracellular fluids within the body (ie. gastric juice). Chlorine is therefore essential for the regulation of osmotic pressue and acid-base balance. Chlorine also plays a specific role in the transport of oxygen and carbon dioxide in the blood, and the maintenance of digestive juice pH.
Dietary sources and absorption: Rich dietary sources of sodium, potassium and chlorine include: kelp meal, condensed fish solubles, dried delactose whey, shrimp meal, white fish meal, meat meal, meat and bone meal (4–1% Na in decreasing order); dehydrated cane molasses, condensed fish solubles, delactose whey powder, alfalfa meal, dried torula yeast, soybean meal, rice bran (4-2% K in decreasing order); dried brewers yeast, dried distillers solubles, wheat bran, cottonseed meal, meat and bone meal, wheat mill run, copra meal, rapeseed meal, peanut meal, and sunflower seed meal (2–1% K in decreasing order); salt (sodium chloride, 60% Cl) and potassium chloride (48% Cl).
Potassium, sodium and chloride are readily absorbed from the gastrointestinal tract, skin, fins and gills of fish and crustacea

29. Sulphur
Biological function: The principal biological functions of sulphur may be summarised as follows;
Sulphur is an essential component of several key amino acids (methionine and cystine), vitamins (thiamine and biotin), the hormone insulin, and the crustacean exoskeleton.
As the sulphate, sulphur is an essential component of heparin, chondroitin, fibrinogen and taurine.
Several key enzyme systems such as coenzyme A and glutathione depend for their activity on free sulphydryl (SH) groups.
Sulphur is believed to be involved in the detoxification of aromatic compounds within the animal body.
Dietary sources and absorption: Rich dietary sources of the sulphur containing amino acids include fish meal, chicken eggs, and hydrolysed feather meal (the latter containing primarily cystine, Table 5). Sulphur containing amino acids and to a lesser extent inorganic sulphates are readily absorbed from the gastrointestinal tract of fish and shrimp.

30. .6 Iodine
Biological function: Iodine is an integral component of the thyroid hormones, thyroxine and tri-iodo-thyronine, and as such is essential for regulating the metabolic rate of all body processes.
Dietary sources and absorption: Rich dietary sources of iodine include all food stuffs of marine origin, and in particular seaweed meals (which may contain up to 0.6% I) and marine fish and crustacean meals. Iodine is readily absorbed from the gastro-intestinal tract and the surrounding water by fish and crustacea. Dietary availability and absorption is reduced in the presence of high dietary intakes of cobalt.

31. Methods of cooking, reason for cooking and methods
Chapter 4
Methods of cooking, reason for cooking and methods

32. Reasons for cooking To make it digestible
To make it attractive and tasty
To add variety to the food
To prepare nutritious combination
To kill harmful bacteria
To preserve food for long time

33. Principles of cooking While buying and preparing foods for cooking
While cooking
While serving the food
While storing the left over food
Various methods of cooking
1 Cooking in moist heat
Boiling
Simmering
Stewing
Steaming
2 Cooking in dry heat
Baking
Roasting
Grilling

34. 3.Cooking in fat
Shallow frying
Deep frying
Dry frying
4. Microwave cooking

36. 5. Methods of Cooking
6. Methods of Cooking Moist Heat BOILING  involves cooking the food in a liquid at 100 degrees  the food has reached boiling point when it starts to bubble vigorously. Common Dishes: Bubur chacha, lontong, wan ton soup and chicken curry
7. Methods of Cooking Advantages  fast way to cook food  healthy method as it requires little or no oil  good for softening food, making it easy to chew and digest Disadvantages  water-soluble vitamins will be drawn out of the food
8. Methods of Cooking Moist Heat STEAMING  relies on the water vapour or steam produced by boiling water to cook food. Common Dishes: Steamed fish, glutinous rice, char siew bao, chee cheong fun and dumplings.

37. 12. Methods of Cooking Dry Heat BAKING  cooks food by dry heat in an enclosed space  in a cake, heat is radiated from the metal lining of the oven and circulated by convection currents Common Dishes: Cakes, kueh lapis, chicken pie, pizzas
13. Methods of Cooking Advantages  large amounts of food can be cooked at the same time  cooking process does not require constant attention  baked food is soft and easy to digest Disadvantages  takes a long time to cook food, sometimes up to a few hours
14. Methods of Cooking Hot Fat Dry-frying: does not require the addition of oil. Cooks food from the melted fat that runs from the food when it is heated Shallow-frying: uses very little oil, no more than what is enough to cover the base of the pan Stir-frying: does not require a lot of oil and involves stirring small pieces of food in a hot pan for a few minutes Deep-frying: food is submerged in oil or hot fat which gives the food a crisp texture.

38. Child Development?
Have you ever wondered how you learned to crawl and then walk? How about language? How in the world do human beings learn to talk? Developmental psychologists seek to answer these types of questions.
Child development refers to the process through which human beings typically grow and mature from infancy through adulthood. The different aspects of growth and development that are measured include physical growth, cognitive growth, and social growth. Child development focuses on the changes that take place in humans as they mature from birth to about age 17.

39. Scope of child development
The stages of growth and maturation of the child
The effect of environment influences upon the childs pattern of development
The psychological and interaction between the child and other members of the society in which he born n reared
Mental processes of the child
Individual differences among children

40. Importance of child development
Serves as a guide to study the general development of the child
Helps to understand the intricacies of human nature
It is an aid to understand the child’s behaviour
It helps to guide and control the child’s behaviour
It helps to understand the unique capabilities of the child
It motivates the adults towards most efficient child rearing practices
It helps to cure mental weaknesses of the child
It helps to understand the adult’s behaviour
It integrates the findings of other disciplines to focus the understanding of the growing child
It contribute to the child welfare programmes.

41. Physical development of the child
Meant the progressive development of the various parts of the body and their capacity to function. It follows an orderly predictable pattern peculiar to a specie through individual differences are always there. Physical deve, includes changes in body size, body proportion, muscles and internal organs which affect the functions of the body

42. Stages of physical development
Infancy and babyhood birth to - 2 weeks
Babyhood weeks -2 yrs
Childhood ( early) 2-6 yrs
Late childhood yrs
Adolescence 12 onwards
Adulthood 21 onwards

43. Stages of Child Development: Infancy
Most everyone agrees that babies are cute, but what is going on with babies developmentally? The period of infancy begins at birth and ends at two years of age. It's the most rapid period of growth throughout the lifespan. During this period of child development, human beings go from being helpless, reflexive babies to toddlers who can communicate and reason.
Specific physical milestones during this period include rolling over, sitting up, crawling, and walking. Fine motor development takes longer to develop, which is why babies generally cannot write or create refined drawings. Cognitive milestones include early problem solving and increased sensory awareness and perception. Social milestones that usually occur during this period include the development of a sense of self-awareness, or that prior to the age of 12 months, we really do not understand that we exist apart from our mothers or other caregivers.

44. Stages of Early Development: Early Childhood
When we think of early childhood, we usually think of ABCs and 123s. This period of early childhood development lasts from two years of age through six years of age. Physically, our centre of gravity shifts from the breastbone, where it was when we were infants, to the belly button. Our physical growth occurs much more slowly during this period as compared to the rapid growth that took place during infancy.
We also increase dramatically in our fine and gross motor skills and are now able to run, jump, climb, and balance. We can also write letters and create very detailed drawings due to fine motor development. Cognitive processing speed increases, which allows us to advance in thinking, reasoning, and problem solving, as well as master our native language. Social development advances as we learn to understand our own emotions and those of others; our earliest playmates tend to be chosen based on availability.