Fundamental Nutrients: Types of Foods and Their Roles

Foods are categorized based on various factors like the required amounts and their specific functions within the body. They are mainly divided into energy-yielding foods and micronutrients. Energy foods include carbohydrates, proteins, and fats. Carbohydrates are the primary source of energy and constitute the majority of our diet. Proteins are essential for repairing and rebuilding tissues. Fats provide concentrated energy, act as solvents for fat-soluble vitamins, and contribute to hormone production. Each plays a critical role in maintaining health and supporting bodily functions.

Carbohydrates: Compounds made up of carbon, hydrogen, and oxygen. Simple sugars called monosaccharides are easily digestible and quickly boost blood glucose. Disaccharides are intermediary sugars during digestion, while complex polysaccharides are slowly broken down, maintaining steady blood sugar levels and suppressing hunger.

Proteins: Composed of carbon, hydrogen, oxygen, and nitrogen, proteins are primarily used for tissue repair and building body structures. The body seldom uses proteins for energy unless in extreme deficiency.

Fats: Derived from fatty acids reacting with glycerol to form esters, fats are complex molecules. Their saturation level, indicated by hydrogen content, influences their physical state. Saturated fats are solid at room temperature and less healthy, while unsaturated fats are liquid and considered beneficial. The chain length of fat molecules also impacts health, with longer chains generally less favorable.

Micronutrients: These are mainly mineral salts existing as ions in the body, including sodium, potassium, calcium, iron, iodine, manganese, magnesium, zinc, selenium, molybdenum, and chloride. Consuming a balanced diet regularly provides these vital nutrients essential for various metabolic functions.