From the perspective of the science of diet plan, the food we take in ought to enfold 5 constituents, particularly, carbs, proteins, fats, mineral salts, and vitamins. They are of 2 types, particularly, plant proteins, which are consisted of in terrific amounts in pulses, and dried nuts, and animal proteins, which might be developed from animal sources, like eggs, meat, fish, poultry, milk, and so on. The animal proteins are additional important, and thus vegetarians need to include appropriate amount of milk in their diet plan, so as to meet the requirements of animal proteins.
Along with these nutrients, water is likewise required in big quantities, due to the fact that almost 65% of the weight of our body is made by water. The body fluids, like saliva, the blood, the gastrointestinal juices, and endocrine secretions consist of big quantities of water.
The food stays in the stomach for about 2 hours, and gets blended with the Hydrochloric Acid and digestion juices produced by the stomach wall. As an outcome of the action of different digestion juices, the constituents of food, specifically the fats, carbs and proteins are broken down to easier compounds which can be absorbed in the body. The assimilated constituents of food are mostly saved in the liver, and are provided to the tissues, muscles, and all the parts of the body, through the firm of blood.
From the perspective of the science of diet plan, the food we take in ought to enfold 5 constituents, specifically, carbs, proteins, fats, mineral salts, and vitamins. The proteins, in build-up to providing energy, carry out another essential function, that of developing the muscles of the body. They are of 2 types, specifically, plant proteins, which are consisted of in terrific amounts in pulses, and dried nuts, and animal proteins, which might be developed from animal sources, like eggs, meat, fish, poultry, milk, and so on. The animal proteins are additional important, and thus vegetarians should consist of sufficient amount of milk in their diet plan, so as to meet the requirements of animal proteins. As an outcome of the action of numerous gastrointestinal juices, the constituents of food, particularly the proteins, fats and carbs are broken down to easier compounds which can be absorbed in the body.