| Most people do not know the value or significance of | | | | eaten with Nitrogenous and fatty substances, like |
| the food they eat. They just eat to live instead of | | | | pulses, fish and so on, to supply the deficiency in |
| eat to live well. With the advancement in science and | | | | proteins and fats. The bulkiness of rice eaters' diet |
| food technology, foodstuffs have gone just beyond | | | | gives rise o some important consequences; |
| making us live. They also have good medicinal | | | | It tends to prevent the absorption from the |
| importance both in prophylaxis and medical | | | | intestines of the proteins and vitamins contained in |
| treatments. We often become so careless on the | | | | other food eaten with it, as pulses. |
| way we eat and then end up finding expensive | | | | It can cause distension of the stomach and |
| remedies to the situations we find ourselves. But | | | | bowels with fermentation of their contents thus |
| when we know the full significance of what we eat, | | | | result in indigestion and bowel complaints. |
| it helps us live a healthy life and not just exist. Our | | | | The outer layer contains vitamins B, and its |
| focus would strictly be on the value of the various | | | | complete removal may give rise to beriberi in rice |
| foodstuffs which are from the plant origin. | | | | eating population. Rice does not contain vitamins A, C |
| Before we take a step further, we can pause to | | | | and D. |
| refresh our memories on some basic classification of | | | | Usage of Cereals in different diseases |
| food and as well few but important rules to healthy | | | | 1. Semolina. It has much starch (70%) and proteins, |
| Nutrition. | | | | not much mineral substances and cellulose. It is used |
| Classification | | | | for diseases of gastrointestinal tract, postoperative |
| 1. Classification by predominant functions. The energy | | | | period, myocardial infarction and diseases which need |
| giving foods are the fats and carbohydrates. They | | | | well digesting food. |
| are also called protein sparers. Proteins also produce | | | | 2. Rice. Much starch (74%), not many proteins, |
| energy to some extent. Cereals, roots and tubers, | | | | cellulose and Vitamins, mineral substances. It is good |
| dried fruits, sugars and fats belong to this group. | | | | for diseases of the alimentary canal. |
| They supply heat and energy to the body. Body | | | | 3. Millet. It has Lipid digesting action, much fat and |
| building foods are rich in proteins, mineral salts and | | | | potassium salts. It can be taken during |
| water. Milk, meat, fish, pulses, Oilseeds and nuts fall in | | | | arteriosclerosis, diabetes, Liver diseases and |
| this category. Protective foods constitute of | | | | constipation. |
| Inorganic salts, vitamins and minerals. They include | | | | 4. Pearl or barley. Contains much cellulose and not |
| proteins and water. Milk, eggs, Liver, green Leafy | | | | highly digestible. They contain much Iron and folic acid. |
| Vegetables and fruits are included in this group. They | | | | Can be used for constipation, obesity and to |
| build our bones, teeth, muscles, soft tissues, blood | | | | supplement for diets which are contra- indicated for |
| and other body fluids. They provide material for | | | | diseases of the alimentary canal. |
| repair in the body as wear and tear goes on. | | | | 5. Oat meal. It contains much protein, fats, |
| 2. Classification by origin. 1. Foods of animal origin. 2. | | | | carbohydrates, mineral substances and big quantity of |
| Foods of vegetable or plant origin. | | | | some fatty acids and choline. It has Lipid digesting |
| 3. Classification by chemical composition. Proteins, | | | | action. Used in diseases of digestive organs, |
| fats, carbohydrates, vitamins and minerals. | | | | cardiovascular system and Tuberculosis. |
| Main rules of healthy Nutrition | | | | 6. Buck Wheat. Contains much vitamin of group B, |
| Try to replace unhealthy products with healthy | | | | some amino acids and cellulose. For diseases of the |
| ones. For instance, sugar with honey; sausages with | | | | gastrointestinal tract, diseases of Liver, |
| meat; fries with baked or steamed foodstuffs. | | | | arteriosclerosis, diabetes and so on. |
| Eating fruits, vegetables and grain products that | | | | 7. Corn. Contains much Carbohydrates (75%) not |
| contain fiber may help prevent heart disease. | | | | much vitamins, much Iron, copper and bad- digesting |
| Limiting the amount of saturated fat and | | | | proteins. It slows putrid processes and is indicated in |
| cholesterol in your diet may reduce your risk of heart | | | | Inflammation of the intestine. |
| disease and cancer. | | | | 8. Sago. It contains much Carbohydrate (85%), less |
| Eating fiber containing grain products, fruits, and | | | | proteins, vitamins, mineral substances. And it is used |
| vegetables may help prevent Cancer. | | | | for diets with limit of proteins. |
| Eating fruits and vegetables that are 'low in fat' | | | | Pulses |
| and good sources of dietary fiber, Vitamin A, or | | | | They are mostly legumes and are richer in |
| vitamin C may help prevent cancer. | | | | Nitrogenous substances than other vegetables. They |
| Mix the variety of food stuffs in a good | | | | include peas, beans and lentils. Owing to their richness |
| proportion to give a balanced diet. | | | | in proteins, they are called the "poor man's meat". |
| CEREALS AND MILLETS | | | | Compared to meat, they are deficient in fat. They |
| They are in the form of seeds which contain a large | | | | contain a good quantity of Carbohydrate and if fresh, |
| quantity of nutritive material condensed in a small bulk | | | | also contain Vitamins A, B and C. When dried, they |
| and mineral substances like Phosphates of calcium, | | | | contain vitamin C. |
| magnesium, and also with a small amount of Iron and | | | | Soya Bean is the richest for of pulses, containing low |
| Silica. They have large amount of roughage or the | | | | fat content, large amount of mineral matter and |
| cellulose contents, which promotes peristalsis or the | | | | almost complete absence of starch. Iron content of |
| movement of bowels. Barley is very nutritious and is | | | | Soya bean varies from 7-30mg per 100g. The protein |
| characterized by its richness in mineral salts and fat | | | | is of good quality and easily digestible. It contains |
| but is poor in gluten. So it is unsuited for making | | | | large quantities of Vitamin B1 but no vitamin C and D. |
| bread, rather wheat is used. Maize is as nutritious as | | | | Milk from Soya bean is prepared to resemble more |
| wheat, and richer in fats than all cereals except oats. | | | | or less the composition of cow's Milk. It contains |
| It contains 10% proteins, 65% Carbohydrates, 5% | | | | absolutely no cholesterol. The high fiber content of |
| fats, 1-2% salts and 14% water. Maize is poor in | | | | Soya milk helps relieve constipation, while high mineral |
| certain amino acids such as Tryptophan. It is deficient | | | | protein and vitamin (especially B complex) levels |
| in vitamins, the anti-scurvy and anti- pellagra factors | | | | provide "Ideal" nutrition. |
| being absent and an exclusive use of maize may | | | | Roots and Tubers |
| cause Pellagra. Oats are highly nutritious but deficient | | | | They exist chiefly in the form of starch which is |
| in Vitamins A and D and gluten. Oats are used as | | | | about 80% proteins and fats being practically absent. |
| Oatmeal porridge and should be eaten with plenty of | | | | They contain some mineral matters which are mainly |
| milk. | | | | salts of potash. The common forms of tubers are |
| Wheat Is the most important of all cereals. It | | | | carrots, Potatoes, beet root, radish, onions, arrow |
| contains 60-70% starch, 8-12% gluten and 15% | | | | root, sago and tapioca. Potatoes are rich in |
| water. It is rich in protein and fat. Flour is prepared by | | | | carbohydrates and contain starch 22%, protein 2% |
| grinding up wheat. Bread especially whole meal, | | | | and a trace of fat (0.16%). They are a good source |
| granary, brown and seedy bread is a healthy choice | | | | of Vitamins universally used as wholesome and |
| as part of a balanced diet. Wholegrain, whole meal | | | | palatable dietary articles having much nutritive value. |
| and brown bread give us energy and contain vitamins | | | | Green Vegetables |
| B, vitamin E, fiber and a wide range of minerals, but it | | | | They have little nutritive value, but form an important |
| has less fiber than whole grain, whole meal or brown | | | | article of diet on account of the presence of vitamins |
| bread. | | | | and mineral salts of sodium, calcium and chlorine which |
| Characteristics of bread, burns and their usage in | | | | they contain. In composition they consist of 90% |
| different diseases | | | | water, 2% Nitrogenous substance or proteins, 4% |
| 1. Protein wheat, protein bran bread. It contains much | | | | starch and 0.5% fats. They contain large amount of |
| proteins (to 28%), middle quantity of carbohydrates. | | | | alkaline salts which act as "buffers" and maintain the |
| Instead of sugar, there is saccharin. Also contains | | | | alkalinity of the blood. They supply vitamins A, B1, B2 |
| many vitamins of group B, mineral substances and | | | | and C and give relish to the food, so their inclusion is |
| cellulose. Decreased energy value. It is widely taken | | | | essential in an ideal dietary. Green vegetables are rich |
| by Diabetes Patients, in obesity and other diseases | | | | in cellulose to add bulk and are of value in curing |
| where limited Carbohydrate diets are needed. | | | | chronic constipation. So far as possible, they should |
| 2. Grain Bread. These are included whole or partial | | | | be eaten raw as salad. |
| wheat grains. Used in Diabetes Constipation, | | | | Fruits |
| Tuberculosis, Hyper-tonic diseases, diseases of | | | | They contain a large amount of sugar, vegetable |
| cardiovascular system and exhaustion. | | | | acids and salts. These are protective foods. |
| 3. Unsalted bread. Absence of salt. Used in | | | | According to their nutritive value, fruits have been |
| hyper-tonic diseases and Kidney diseases | | | | divided into food fruits and flavoring fruits. Their |
| 4. Bread without proteins. Decreased quantity of | | | | nutritive value depends on the presence of |
| proteins (to 0.2%). Enriched with Vitamins of group B. | | | | carbohydrates, which exist in the form of sugar and |
| Fat 2.5%, Carbohydrates 59%. Used in Renal | | | | commonly known as fruit sugar. Certain fruits such as |
| insufficiency, Liver diseases and large intestine | | | | lemons and oranges are rich in potassium salts, lime |
| inflammation. | | | | and magnesium and as well contain Vitamin C. Fruits |
| 5. Burns with decreased acidity. Are made only of | | | | are valuable because; |
| wheat flour. Many carbohydrates and proteins. Can | | | | They have cooling effect and quench thirst. |
| be taken during Ulcer diseases and gastritis with | | | | They contain important mineral salts of potash |
| increased acidity. | | | | combined with vegetable salts. |
| 6. Bread with increased calorie. Contains much | | | | They have anti-scurvy properties being the |
| proteins, mineral substances (magnesium and | | | | richest sources of Vitamin C and for this reason; |
| Potassium), cellulose and taken in diseases of the | | | | they are included in Children's dietary. They prevent |
| Liver and arteriosclerosis. | | | | scurvy. |
| 7. Buns with increased calorie. Are enriched with | | | | They prevent constipation. |
| sugar, fat, milk and eggs. Used in diets for | | | | Nuts |
| tuberculosis and exhaustion. | | | | They differ from fruits as they have higher calorific |
| 8. Rye Bread. It has increased acidity. It contains | | | | and nutritive value, being rich in proteins and fats. The |
| many vitamins of group B, mineral substances, | | | | common nuts are almonds, cocoa nuts, ground nuts, |
| cellulose. Stimulate appetite and strengthens intestinal | | | | walnuts and so on. They are rich in Vitamin B but |
| peristalsis. It has secretory properties as well. It | | | | contain very little Vitamin A and no vitamin C. |
| stimulates mechanical function of intestine and used in | | | | You need not always buy synthetic drugs for |
| diseases of the cardiovascular system. | | | | treatment of some certain ailments. If we make the |
| 9. Crackers. Are well digested, less stimulate gastric | | | | food we eat count and we know their proper value, |
| secretion in diseases of gastrointestinal tract. | | | | we can include them as natural therapy to aid |
| Especially In gastric and peptic Ulcers. | | | | recovery. Eating good food with been religious about |
| 10. Maize Porridge. Slows down putrid processes in | | | | the constant intake of nutrients in their normal |
| the intestine and hence very good for colic infections. | | | | proportional value, can be a very good prophylaxis to |
| Rice in composition is the poorest in proteins, fats | | | | most diseases (especially systemic diseases). As it |
| and mineral matter. Out of all the cereals and has no | | | | has been believed right from the time of old, People |
| cellulose contents or roughage. Its chief constituent is | | | | perish because of lack of knowledge. Get acquainted |
| starch, which is in a very digestible form. It is | | | | to the full usage of the food you eat and use this |
| digested within 3-4 hours. Being rich in starch, it is | | | | knowledge to live well and not just live. |