Introduction of Food Nutrients :

There are six types of food nutrients. Most of us can get enough of these nutrients by eating foods from the major food groups each day. PROTEINS. The chief function of protein in the body is to supply the tissue-building material. Protein itself is a chemically complex organic substance that contains nitrogen in combination with carbon, oxygen, and hydrogen. FATS. Fats provide twice as much energy and calories as do carbohydrates or protein. Fats are important in the diet to furnish energy, provide essential fatty acids, transport fat-soluble vitamins and aid in their absorption, increase palatability, and give a feeling of fullness. CARBOHYDRATES. Carbohydrates are generally low in calories and fat and high in fiber. Complex carbohydrates are found in grains, vegetables, and legumes such as dried beans and split peas. Nutritionists recommend that we get at least 55- to 60-percent of our calories from complex carbohydrates. MINERALS. Twenty known minerals are essential to health. E.g of minerals calcium, phosphorus, iron, iodine, salt, etc. every mineral is useful to our body in ome or the other way. VITAMINS. There are about 13 vitamins that are absolutely necessary for good health. Four are called fat-soluble vitamins because they dissolve in fat. These are vitamins A, D, E, and K. Nine other vitamins are called water soluble. They include eight B vitamins and vitamin C. These vitamins are not stored in the body very long, so you need to eat foods that are good sources of these vitamins every day. WATER. Water is often called the forgotten nutrient. It is needed to replace lost body water, Water helps transport nutrients, remove waste, and regulate body temperature.Around 60% of our body is water.

Different types of protiens and their sources.

Proteins are very important molecules in our cells. They are involved in virtually all cell functions. All proteins however are not the same. Each protein within the body has a specific function. Antibodies are proteins that defend the body from germs. Enzymes are proteins that speed up chemical reactions.
Animal proteins Vegetable proteins

Animal protein foods-meat, poultry, fish, eggs, milk, and milk products, such as cheese-contain the necessary amino acids essential to body structure. The protein in cereals, vegetables, and legumes lacks some of the important amino acids and alone cannot support growth. However, vegetable proteins such as dried beans, dried peas, and peanuts can supplement the animal proteins, and when they are served in the proper combination can provide all the essential amino acids without the addition of any animal protein.

Effects of heat on proteins

All living things, including the food we eat, contain protein molecules. But the amount of protein that actually makes it into our bodies is dependent on a variety of factors, including how much heat is used to cook it and how long it is cooked, as some varieties offer the most nutritional value when they are raw.

Protein molecules
Whenever you cook food, the heat first breaks and then "unfolds" the proteins within. Protein molecules are long chains of 100 or more amino acids all linked together that usually form a coil called an alpha helix. When a protein is "stressed," as it is when it is heated or cooked, it begins to "uncoil" and changes, losing or altering some of its properties.

Protein denaturing ( or, cooking)

When the molecules of protein in food are "stressed" by the heat of cooking, the process is called protein denaturing. There are physical and chemical changes to the structure of the protein as it is being cooked, some of which are beneficial and others that are not.

Coagulation.

Effects of heat on eggs

Coagulation of egg is not only affected but caused by heating.coagulation is simply a process by which something cahanges from liquid form into a solid or more dense form. Egg is made up of protein molecules which are further . made up of many strands. When the egg is raw, these protein strands are stuck with each other that is way the egg is transparent. When the egg is heated, the protein in the egg white and the yolk starts to coagulate or thicken and thus a liquid egg becomes firmer. As heating continues, the egg becomes solid. Effects of heat on meat The fat of meat is melted by heat. The meat fiber shrinks and hardens with intense heat; on the other hand it softens at a temperature somewhat below the boiling point of water. if the muscle is heated, the juices will pass through the membrane of the cell, and this happens, too, if the meat is put into cold water. The substances in the juices of the meat which are not coagulated by heat are called the extractives, The most valuable protein matter remains behind in the muscle cell, however. Effects of heat on cheese Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Above room temperatures, most hard cheeses melt. As its temperature continues to rise, cheese will brown and eventually burn. Browned, partially burned cheese has a particular distinct flavor of its own and is frequently used in cooking (e.g., sprinkling atop items before baking them).