Types and Functions of Nutrients MCQ - Practice Questions & Answers

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Functions of the Nutrients

The various Nutrients are Carbohydrates, Proteins, Fats, Vitamins, Minerals

Carbohydrates, Proteins and Fats are regarded as Proximate Principles of food as these components provide food and are Macromolecules

Minerals, Vitamins and Water are Protective Principles of food as these do not provide energy and are micromolecules

POLYMER	MONOMERS	ROLE
Complex Carbohydrates	glucose and other simple sugars	release energy
Proteins	amino acids	making enzymes and other proteins
Lipids (fats, waxes, oils, steroids)	fatty acid chains, glycerol	used for cellular energy, energy storage

MINERAL	ROLE	NATURAL SOURCE
CALCIUM	bone and teeth formation; muscle and nerve function	dairy products, leafy greens and dry beans
IRON	making of haemoglobin and myoglobin	red meat, eggs, nuts, whole grains, leafy greens
ZINC	component of certain enzymes; required for growth	meat, whole grains, nuts, legumes
PHOSPHORUS	bone and tooth formation; pH of body fluids; phospholipids	dairy products, grains
POTASSIUM	maintains pH of body fluids; used in action potential	Fruits and vegetables, meat, milk
SODIUM	maintains pH of body fluids; used in action potential	table salt, meat
SELENIUM	immune system	Brazil nuts, fruits and vegetables

VITAMINS	ROLES	NATURAL SOURCES
VITAMIN A (fat-soluble)	used to make visual pigments; maintains epithelial tissues; needed for normal growth	orange and yellow fruits, vegetables, egg yolk, dairy products
VITAMIN B COMPLEX (water-soluble)	used in cellular respiration to metabolize sugars and other carbon compounds	whole grains, legumes, fruits and vegetables
VITAMIN C (water-soluble)	used in collagen synthesis; role in immune function	fresh fruits and vegetables
VITAMIN D (fat-soluble)	bone growth, calcium absorption, role in immune function	eggs, dairy products, sunlight on skin helps to synthesize vit. D
VITAMIN E (fat-soluble)	it acts as an antioxidant, helping to protect cells from the damage caused by free radicals.	nuts, whole grains, leafy vegetables
VITAMIN K (fat-soluble)	It helps to make various proteins that are needed for blood clotting	produced by intestinal bacteria