CLASSES OF FOOD SOURCE FUNCTIONS EFFECTS OF DEFICIENCY

CARBOHYDRATES Bread, rice, Main source of Fatigue and weaknesses

noodles, beans, Energy Trouble in fighting
popcorn Use proteins for disease(cannot fuel
Other Ways process)
For fat Increases amount of fat
oxidation(oxaloacetic and cholesterol intake
acid)
PROTEINS Soya, pistachio Producing enzymes Pour wound healing
nuts, egg, Milk Transmit signal to Hair breakage and loss
coordinate biological
process

FATS Salmon Fish, Back up source of Skin problem

nuts, plant oils energy Mood
Maintain bodys core problems(Serotonin,
temperature Dopamine)
Absorb
vitamin(A,D,E,K)
WATER Underground Help body removes Constipation
water, reverse- waste Problems in body
osmosis water Moisten temperature regulation
tissues(keeping from
dry)
FIBRE Fruits, Keep digestive Weight gain
vegetables, system healthy Increasing constipation
oats, Barley Control blood sugar risk
level
VITAMINS Table salt, milk, Aid in absorption of Retarded growth
organ meats, calcium- D Rickets-poor teeth and
grains, mineral Important in blood bones formation
water, seafood clotting- k Weight loss
Coenzyme in amino Diarrhea
acid metabolism- B6 Muscular pains
Formation of red
blood cells- B12
MINERALS Green leafy Needed for muscle Anaemia-pallor and
vegetables, growth- Sulphur weariness
meat, table Bone and tooth Loss of appetite
salt, dairy formation- Heart failure
products, milk, Magnesium Rickets in children
drinking water, Help resist tooth Goitre
tea, whole decay- Fluorine Symptoms of proteins
grains Improves iron absorb deficiency