learning Objectives - Describe the classification of food.
Hours - 2
Teaching and Learning Activities - Lecture cum discussions. Real food items Exhibits charts
Assessment Methods - Short answers Objective type Essay type
Content of the chapter
a) Classification by origin:
– Food and animal origin
– Food of plant origin
b) Classification by chemical
composition and sources
– Carbohydrates
– Proteins
– Fats
– Minerals
– Vitamins
– Water
c) Classification by predominant
functions
– Body building food
– Energy giving food
– Protective food
d) Classification by nutritive value
– Cereals and millets
– Pulses and legumes
– Vegetables
– Nuts and oil seeds
– Fruits
– Animal food
– Fats and oils
– Sugar and jiggery
– Condiments and spices
– Miscellaneous food.