3. All persons throughout life, have need for the same nutrients, but in varying amounts. 4. The way food is handled influences tlte amount of nutrients in food, its safety, appearance, and taste. FOOD Food is any substance, organic or inorganic,,,..hicb when ingested or eaten, is used to provide energy, build and repair tissues and regulate body processes. Food consists of chemical s which are nutrients and non-nutrients in nnture. Based on the major nutrient content, foods have been grouped into three namely: (11) Energy-giving foods, (b) body-building foods and, (c) body-regulating foods. (a) Energy-giving foods The energy-giving foods consist of foods rich in carhohydrn tes and fats and oil. loods rich in carbohydrates include cereals (rice, wheat, corn or maize). starchy roots and tubers (sweet potatoes, yams, taro, potatoes cassava and others). Fats and oils include butter, cooking oil, coconut milk and margarine, and animal fat. (b) Body-building foods The body-building foods are sources of protein and include: animal foods like meat, fish, poultry and milk and vegetable sources like legumes, pulses (soybeans, mungbea ns, red and white kidney beans and other dried beans) and nuts. (c) Body-regulating and protective foods Body-regu lating foods are sources of vitamins and minerals. These include fruits and vegetables. They are further grouped into either Vitamin C-rich fruits and vegetables and other fruits and vegetables. NUTRIENTS A nutrient is a chemical substance present in food and is needed by the body for proper functioning. The nutrients are classified into macronutrients and micronutrients. The macronutrients include carbohydrates, fats and proteins which contribute to the total energy requirement of the body. l'he micronutrients include the vitamins (fat-soluble and water-soluble) and minerals (macro-minerals and trace minerals). Macronutrients Carbohydrat es Carbohydrates are the cheap and chief sources of energy in the body. It has been recommended that carbohydrates provide 55-70% of the total energy requirement (TER) of an individual (RF..NI, 2002). Carbobydrates spare protein from being used as energy source. In the form of glucose, it is the sole source of energy for the brain and nervous tissues. It is stored as glycogen in liver and muscles. Complex carbohydrate like dietary fiber pro\lides bulk that promotes normal functioning of the intestines and helps prevent many chronic illnesses. As the chief source of energy in the body, one gram of carbohydrate is easily converted to 4 kcal of energy. The types of carbohydrates include monosacc harides or simple sugars (glucose, fructose and galactose); dissacharides or double sugars (sucrose, lactose and maltose) 327 