FIBER AND FABRIC

INTRODUCTION

We make clothes by very fine thread like thread, which we term as fiber. As we know the names of various fibers like wool, silk, cotton, flax, jute, polyester, nylon, rayon etc.  Fiber laborers spin the fibers into long continuous thread. Then this thread is woven in a loom to make fiber and fabric. There are two types of fibers : man made and natural fibers. Man-made fibers are synthetic fibers.  Natural  fibers we obtain from natural source like plant and animals.

Here I will discuss about natural fiber and fabric . Here we can get explanation of processing of fiber and fabric.

WOOL IN FIBER AND FABRIC

The animals like sheep, goat, yak, camel, Llama, Alpaca yield wool like fiber. These animals bear a thick coat of fur on body. This layer traps air in between the space of wool fibers. Air is a bad conductor of heat. So, air traps heat and keeps the body warm. We collect the wool from these animals in summer season to get fiber and fabric.

PROCESSING OF WOOL FIBER AND FABRIC

There are some steps to process wool  to get proper fiber and fabric so that we can knit  sweaters or weaving shawls.

STEP 1

Removal of hair

Workers remove hair of sheep by shaving machine. The process we know shearing in fiber and fabric. This process does not hurt the animals because the outermost skin layer is dead. The fleece or hair of sheep provides woolen fibers.

STEP 2

Cleaning of fibers in fiber and fabric

The cut hair of sheep contains dust, dirt, dried sweat and grease. We may wash the sheared hair by detergent and lots of water. This process we term as scouring. Present days we can clean the fleece by using machine.

STEP 3

Separation of fibers in fiber and fabric

Workers separate the fleece of animals according to the quality whether the fibers are fine, coarse, long, short etc in the factory. This process we term sorting in fiber and fabric. Same quality wool  are arranged by sorting equal quality of fiber.

STEP 4

Dying

The color of natural fleece of animals may be brown, black or white. We may dye white fibers into various colors.

STEP 5

Straightening of fiber into yarn in fiber and fabric

Workers use to straight, combing and rolling  into yarn. We spin the woolen fibers into thick yarn . People can knit the sweater and shawl.

SILK IN FIBER AND FABRIC

We obtain silk from silk moth. Protein makes the fiber. The strongest natural fiber is silk. Silk farming terms as sericulture. Rearing of silkworms for obtaining silk  is sericulture in fiber and fabric. India produces a lot of silk on commercial silk.

LIFE CYCLE OF SILK MOTH

Workers do not allow development of cocoon inside  the cocoon into adult silk moth. Laborers kill the developing silkworms by soaking them in hot water. We obtain silk by spinning the fibers . The process of taking out fibers from the cocoon for use as silk  we term as reeling of silk. Spun fibers are formed into silk threads. Weavers weave the silk threads into silk cloth.

QUESTION AND ANSWER ON FIBER AND FABRIC

Qs1: What are the different types of fibers forming in sheep.

Ans1: Two types of fibers found in hair of sheep are

1. The  outer hair which are coarse and rough
2. Those under hair , fine and soft closure to skin.

Qs2: How we can obtain silk thread from cocoon?

Ans2: A pile of cocoon is used for obtaining silk fiber. Workers keep the under the sun, boiled water or exposed to steam. They separate out silk fibers. If we take out  threads from the cocoon for use of silk then we term it as reeling of silk.

Qs3: State the steps of production of silk in proper sequence in fiber and fabric .

Ans3: Proper sequence of silk production are

1. Female silk moths lay eggs.
2. Warm eggs are kept in suitable temperature for production of larvae from eggs.
3.  With  a lots of mulberry leaves, those hatched out caterpillars  are grown in a trays.
4.  Those caterpillars stop eating after 25 to 30 days.
5. Caterpillars start spinning.
6. Workers keep the matured cocoon under the sun and boiled in water.
7. Fibers are taken out from the cocoon.

CONCEPTUAL  QUESTION ON FIBER AND FABRIC 

Qs4: Nila went to the market to buy saris for her mother. She took out thread from the edge of the two saris shown by the shopkeeper and burnt them.  Burning of one thread she gets  the smell of burning hair, and from another thread she gets  smell of burning paper. Which thread is from a pure cotton saris ? Which one from a pure silk saris ? Give reason for this.

Ans4: In case of first sari, burning thread  with smell of burning hair is from pure silk.  In case of second sari, which gives smell of burning paper is not original silk. Second sari may be of artificial silk  as it is from man-made source. Second sari is the original silk as it gives smell of protein.

Qs5: “ Unity is strength”, explain it in the making of fiber and fabric.

Ans5: Fibers and fabric have a major role in everyday application. A fiber is a hair-like strand . This fiber can be spun into yarn and made into fabric. A single fiber is very weak and it is easier to break. But if it is woven into fabric, then it is difficult to tear. Fabric needs more energy to tear apart as compared to a single fiber. 

HIGHER ORDER THINKING SKILL

Qs6: Sorter’s disease is an occupational hazard. Justify.

Qs6: Wool industry is an important source of livelihood for a huge number of people. The people doing job in  sorting industry to take out the fleece of sheep are suffering from this disease. Sorters do very risky job because sometime they may be infected by anthrax. During this disease patient may have deadly blood .

 Qs7: Differentiate between natural silk and artificial silk.

Ans7: Difference  between natural silk and artificial silk

CHARACTER	NATURAL SILK	ARTIFICIAL SILK
OBTAINED FROM	Cocoons of silkworm	Hydrocarbon
SOURCE	Protein	Cellulose
BURNING SMELL	Burning  of hair	Burning of paper
COMFORT	More comfort	Less comfort

GOOD HEALTH 

INTRODUCTION –

(HEALTH AND HYGIENE ESSAY) Health is a term that can be generally understood by all but is hard to define. The World Health Organization (WHO) defines health as a “a state of complete physical and mental and social well being and not merely the absence of disease or infirmity”. According to this definition, being healthy is not merely being free of diseases. Good health has the following characteristics.

*Absence of diseases in the body.

*Proper working of all internal as well as external body organs.

*Absence of any mental diseases.

* Absence of social and psychological tensions.

WHAT IS HYGIENE: ( HEALTH AND HYGIENE ESSAY)

The science and various practices that help in maintaining good health are called hygiene. The word hygiene has been derived from the Greek word “Hygiea” meaning Goddess of health.

Every individual likes to keep himself healthy and diseases free. The maintenance of good health, involving three aspects; nourishing and balanced diet, personal hygiene, public hygiene, and sanitation.

A) BALANCED DIET AND PERSONAL HYGIENE:

Taking care of oneself to remain healthy and free from diseases is personal hygiene. It includes:

1. Eating a balanced diet: We should eat a balanced diet to remain healthy. Obtaining a balanced diet depends on one’s choice and what one can usually afford. It also includes the correct proportion of carbohydrates, fats, proteins, vitamins, minerals and roughage in one’s diet which is called balanced diet to provide necessary nutrients for growth of the body.
2. Cleanliness: Personal cleanliness is most essential . it involves care of the skin, hands, hair, teeth, eyes, ears , nose etc.
3. A) Care of the skin:

*Attention must be given to the cleansing and drying of the clefts and folds of the arms , legs  and toes.

*Undergarments and handkerchiefs must be  changed and washed daily to prevent the growth of microbes.

* Towels should not be shared with others even in same family.

*Use of deodorants in the underarm kills bacteria and removes foul smell.

B) Care of hair: ( HEALTH AND HYGIENE ESSAY)

* Hair should be kept clean and free from lice and dandruff.

* Comb and hair should not be shared with others.

C) Care of hands and nails : Hands come in contact with various articles everyday. These articles are potential source of infection.

* The hands must be washed thoroughly with soap and clean water or hand wash before handling food or before eating and after going to the toilet.

* Nails should be properly trimmed and cleaned.

* Nails should not be bitten otherwise it may lead to infection.

1. D) Care of the eyes:

* Eyes must be washed with clean water two or three times every day. ( HEALTH AND HYGIENE ESSAY)

* In case of any problem, immediate treatment should be taken.

*Eyes should be protected from dust, smoke, bright light by using goggles.

* Trachoma and Conjunctivitis are two common diseases of the eye caused through contamination by hands, towels and dust. We should be aware about it.

C) Care of teeth: ( HEALTH AND HYGIENE ESSAY )

* Teeth should be cleaned every time after each meal.

*Too much intake of sweet , chocolates and candy should be avoided as it leads to teeth and gum infection.

*Brushing the teeth properly with a good toothpaste prevents tooth decay.

D) Care of the ears:

* The wax inside the ears should be cleaned by a soft moist swab at regular intervals.

* Hard pointed objects for cleaning the ears should not be used which may damage eardrum.

* One must breath by nose only.

* While sneezing, one must hold the handkerchief in front of the mouth and nose.

3) Regular toilet habit: Regular bowel movements keep us from body wastes generated inside the body.

4) Clean food and water: Before eating raw and cooking, fruits and vegetables should be washed in clean water to make them free from germs and chemicals sprayed on plants to keep them insect free.

Water used for drinking, cooking, bathing, washing utensils should be clean.

5) Cooking with care : Food should be cooked by heating it high temperature to kill any germs present in it . Cooked food should be eaten fresh or stored in cool, fly proof place. Milk should be boiled to make it germ free for long time storage.

6) Abstaining from habit-forming substance: We should avoid smoking, chewing of betel nut , gutka, and tobacco, and drinking alcohol. Intake of such habit forming substances may lead to health problems such a mouth cancer, liver damage, kidney and heart failure.

7) Physical exercise: Regular physical exercise is necessary for all people according to their age and nature of work. Regular exercise maintains heart and circulatory system and increases vital capacity of lungs. It reduces incidence of heart attack and stroke, prevents obesity, keep the joints working properly and provides feeling of well being. In old age, regular, long and gentle walks are enough.

8) Rest and sleep : Regular sleep relaxation and recreation play an important role in maintain good mental health. Duration of sleep varies from person to person. It also depends on the nature of work ,sex, physique and age .

*Persons doing mental work need less time to sleep as compared to the persons doing physical work.

*A woman needs more sleep than a man. ( HEALTH AND HYGIENE ESSAY )

* An infant sleeps for approx 13 hours; a child below 10 years needs for 8 hours sleep; a young person up to 18 years of age needs 7 hours sleep and a healthy adult should sleep for minimum 6 hours. Doing work continuously without feeling fatigued and brings the working efficiency down. The body tissues also suffer wear and tear. So rest and relaxation help in rejuvenation.

9) Healthy habits: Developing good habits and regularity in daily life keeps a person healthy.

*Going to bed at a fixed time at night and getting up early in the morning.

*Taking food at regular times but going to bed soon after taking dinner is not a good habit.

*Some physical exercise is a must for all age.

E) PUBLIC SANITATION AND HYGIENE: (HEALTH AND HYGIENE ESSAY)

Activities undertaken at the government or local organizational level to maintain the health of the people for controlling diseases is known as public or community hygiene.

Local or government organizations may take steps to control the spreading of diseases, by creating awareness and ensuring adequate supplies of medicines. This can be done by-

*Maintaining proper cleanliness of surrounding by disposing off the sewage from colonies.

*Garbage should be thrown inside the dustbin.

*Dustbins should be covered which prevents the entry of insects and other animals from dustbin to house.

*Providing safe and germfree drinking water.

* Running various immunization and health awareness programmes wherever there is danger of spread of a disease.

*Maintaining food standards by regular inspection at food stores, meat and milk outlets.

*Providing sewage disposal by underground sewage pipes from colonies.

*Providing clinics and health centres to treat ill persons. ( HEALTH AND HYGIENE ESSAY)

*Family planning centres to educate people about the importance of a small family.

*Community health education to help people know causes, spread and treatment of common diseases.

– A person stay healthy when he himself as well as his surroundings or neighborhood maintains cleanliness and hygiene.

USES OF SOIL: HOW THE SOIL TEEMING WITH LIFE

USES OF SOIL-SCIENCE BLOG

INTRODUCTION

Soil has several air spaces, water molecules and numerous biotic components like burrowing animals (earthworms, ants), microbes (fungi, bacteria)  winged worms (beetles, grasshoppers), and big animals (moles, rats ). Some organisms are very small, so we cannot see them in naked eyes. An important soil organism is an earthworm. We can see on the surface of soil only in the rainy season. It increases the uses of soil and the fertility of the soil.

WEATHERING IN USES OF SOIL

Rocks breakdown by the action of wind, water and climate into soil particles. We term this process weathering.  During this  phenomena , long duration of exposure to sunlight and rain , rock particles are broken down into small particles. Weathering is a very slow process as it takes thousands of years for a huge rock to turn into fine particles.  The parent rocks which form the soil makes the relevant habitat for the proper vegetation.

 SOIL PROFILE IN USES OF SOIL

Soil profile in uses of soil consists of different layer of soil which we term horizon. Each horizon differs in texture, color, depth and chemical composition.

A-HORIZON or TOP SOIL

It is the uppermost layer of soil and usually dark in color because of the presence of minerals and humus in it. It  supplies the nutritive elements to the all plants through roots. Humus is the content of manure which is dark brown. Dead and decaying organic matter makes up the humus. Humus helps in making the topsoil porous.  A-horizon layer is not so hard. It can contain much amount of water. Many burrowing worms and animals make their home here.

 B-HORIZON  or SUBSOIL

This  is the second layer after the topsoil. It has little bigger rock and pebbles than the size of rocks in topsoil. It does not have much humus and is lighter in color than topsoil. This layer is harder due to lack of water, that is why the soil particles are compactly packed here. Subsoil is not so fertile like A-horizon. Very few biotic components can reside here. It contains minerals of iron and  other elements.

 C-HORIZON or SUBSTRATUM

The third layer under sub soil we term as C-horizon.  It has quite larger pebbles and stones. Uneven and larger rock particles use to accumulate here in uses of soil. This layer is emerged from bedrock or parent rock.

BEDROCK or PARENT ROCK

 The last layer of soil profile is bedrock. It contains uneven, bigger solid rocks which are not weathered. From this layer other horizons emerge. It has no air spaces, and it takes long time to form soil particles. Rain is sipping and uses to accumulate here to form ground water table.  Parent rock layer is very hard layer , so we use to have difficulties to dig out the ground water level.

 SOIL TYPES IN USES OF SOIL

We classify soil according to the rock particles present in the soil and different proportions of sand, clay, and silt present in the uses of soilsoil.

ROCK PARTICLES PRESENT IN THE SOIL IN USES OF SOIL

According to the size of rock particles we divided the soil into following groups.

• CLAY:  These particles are very smooth in texture. It contains the smallest  stone particles which are like dust. So, we cannot differentiate them in bare eyes.
• Silt:  These are made up of bigger rock particle than clay. It is not so smooth as clay. River water deposits silts at river beds.  Rivers over flown during  floods, then deposited silt particles on the field.
• Sand :  The rock particles are quite larger in size. We can easily recognize each particles .  These particles are very harsh in texture as these are bigger in size.
•  Gravel: This layer has the unevenly larger rock particles.  Gravels contains small sized pebbles deposited on the topsoil.

 COMPOSITION OF SOIL IN USES OF SOIL

On the basis of composition of sand, clay and silt in soil , we can divide it into three parts.

• SANDY SOIL: These contain mainly sand. These are quite large particles. These are large spaces between them which is filled with air. Water can drain quickly through these spaces. This soil has a lots of air space, that is why it light weight and dry in texture. This soil is not sticky. We cannot make pots, bricks, toys and statues with this soil.
• CLAYEY SOIL:  In this soil clay particles are very smaller and it does not provide any space. Because it’s packaging is very tight. Water drains very slowly through clayey soil. It contains very little humus.
• LOAMY SOIL: It is a mixture of sand, clay and silt with small amount of humus in it. For this reason this soil provides  maximum nutrition for growing plants. It does not gather excess amount of water in it. Extra water is drained out. It is smooth  in texture, but sticky in nature.

 CONCEPTUAL QUESTIONS ON USES OF SOIL

Qs1:  If a man starts to dig the soil, initially he can do the job easily, but gradually he goes to the deeper region, his work becomes difficult.  After 5 feet, he could not dig more. Provide a suitable scientific explanation.

Ans1: When the person starts to dig the pit from the topsoil and subsoil, he can easily do that job. Because these layer are mainly composed of humus and nutritive elements. But more he goes deeper in the soil layer , his work becomes more difficult beyond 5 feet  and more. After 5 feet depth, the layers contain small rocks, pebbles etc. These stones are having ridges and crevices. That is why we cannot dig the bedrock easily.

 Qs2: In dense forests there is lesser erosion than that of barren field. Why?

Ans2: In dense forests, the tree cover or canopy prevents rainwater from directly falling on the ground. Plant roots can anchor the soil particles tightly so that these are bounded compactly. As a result, there is the reduction in soil erosion. Rain water directly falls on open soil. The rain water uses to flow soil particles as   soil of open field becomes  loose. By this process soil surface becomes eroded in uses of soil.

 Qs3: If the soils are repeatedly  water-logged, then plants can not grow properly. Why?

Ans3: Underground roots possess living cells which need oxygen for respiration and production of energy. They absorb oxygen which is present in the space between soil particles. But in the soil with water logging characters, water throws away oxygen into atmosphere. In this way, roots lack oxygen and this makes the plant growth stunted.

TYPES OF NUTRITION: HOW TO DESCRIBE NUTRITION

 TYPES OF NUTRITION      

INTRODUCTION:   Nutrition is the process of providing or obtaining necessary food materials consisting of essential inorganic and organic compounds like proteins, vitamins etc. for growth, maintenance and survival. The food material carry nutrients in them. A nutrient is an organic or organic chemical substance which nourishes our body. A nutrient supplies energy to the body, builds and repairs body tissues and regulators of body processes. Our  food nourishment contains numerous supplements like starches (carbohydrates, fats, proteins, l  essential nutrient (vitamins) minerals, salts water and roughage. Nourishment is a substance containing supplements that we eat or drink in mode of nutrition.                     

  WHY IS NUTRITION ESSENTIAL

The food is essential for us in mode of nutrition because

• Food provides enegy to perform life activities.
• Food is necessary for growth of living organism.
• Foos is used to synthesize new protoplasm for repair and replacement of worn out cells.
• Food provides raw materials for the synthesis of enzymes and
• Food gives vitamins and minerals for protection against infection and diseases.

ENERGY REQUIREMENTS OF THE BODY  IN MODE OF NUTRITION   

Energy is needed for the maintenance of body tissues and body temperature, for growth, for physical and mental activities, protection from disease and infections and also for reproduction.

The vitality  of nourishment prerequisite mainly relies upon age, sex and nature of work.

CLASSIFICATION OF NUTRIENTS

Nutrients are classified on the basis of their functions. Both organic and inorganic constituents of food are classified into three groups in mode of nutrition.   

ENERGY-GIVING NUTRIENTS

Carbohydrates and fats are main energy-yielding nutrients. They release energy on oxidation. Cereals, sugars,potatoes,rice  are rich sources of carbohydrates.

Fats serve as emergency depots of energy in the body. They are stored in adipose tissues and provide almost double the amount of energy as released by same amount of carbohydrates. Animal fats and vegetable oils are the sources of fat. (FOOD AND NUTRITION)   

BODY-BUILDING NUTRIENTS

Proteins are body-building components of food. They are used in the synthesis of protoplasm. The new living matter is used in

• Replacing the worn out components of cell and body (repair of cell).
• Increasing the cell size and body growth (cell growth).
• Increasing the number of cells by cell division (cell multiplication).
• Formation of new cell types (cell differentiation)

Thus, proteins are used foe building muscles, bones and blood cells in mode of nutrition. They are used as energy source in case of not meeting energy by body by carbohydrate and fats. Milk, egg, meat, fish, liver, pulses, beans are protein-rich food.   

PROTECTIVE OR REGULATIVE NUTRIENTS (energy giving food) 

Vitamins and minerals are protective and regulative food. They are needed in small quantities. Their shortage or deficiency in the body cause diseases or deficiency symptoms. Green vegetables, fruits and milk are sources of vitamin and mineral. (FOOD AND NUTRITION)   

ESSENTIAL COMPONENTS OF FOOD

1)CARBOHYDRATES- the energy source

Carbohydrates are energy giving organic compounds. They are formed of carbon, hydrogen and oxygen in the ratio 1:2:1. In each moleclule of carbohydrate, hydrogen and oxygen  occur in the same ratio as in water (2:1). Hence, these compounds are additionally called hydrates of carbon.

FUNCTIONS OF CARBOHYDRATES

• One gram of carbohydrates on oxidation releases about 17 kilojoules or 4.1 kilocalories of energy.
• Carbohydrates are stored in the body as glycogen in animal and as starch in plants.
• Cellulose forms cell wall in plant cell.
• Ribose and Deoxyribose are components of nucleic acid.

2) FATS AND OILS – THE FOOD RESERVE

Like sugars( starch) fats likewise contain carbon, hydrogen and oxygen ,yet opposite yets from starches in that fats contain more carbon and hydrogen and less oxygen. Fats are insoluble in water but soluble in solvents like Acetone, Benzene, and Chloroform.

SOURCES OF FATS: Butter, ghee, cheese, cooking oils like groundnut oil, coconut oil, mustard oil, milk, egg yolk, meat, nuts and soyabean yield fat type of food .  The fats which we eat in our diet are called dietary fats.

TYPES OF FATS: There are two types of fats saturated  and unsaturated. ( energy giving food)

• Most animal fats remain solid at room temperature because they have high melting point. they are called saturated because they are formed of saturated fatty acids . Butter, ghee, meat, egg-yolk, milk are containing saturated fats.
• Plant fats are unsaturated fats. This remains fluid at room temperature because they are formed of unsaturated fatty acids and therefore, have a low melting point. they are called oils. Examples are mustard oil, groundnut oil, til oil, sunflower oil, sesame oil, bran oil, cottonseed oil, eucalyptus oil. ( protective or regulative nutrients)

FUNCTIONS OF FATS

• Fats are ideal for storage in the body.
• The layers of fatty tissues or adipose tissues form a shock-absorbing cushion around the vital organs.
• Fats are structural components of cytomembranes and plasma membranes along with the proteins.
• Some fatty compounds act as female sex-hormones such as
• Fats help in the absorption of fat-soluble vitamins like A, D, E, K.

3)PROTEINS—THE BODY-BUILDING MATERIAL ( protective or regulative nutrients)

Proteins are body-building organic molecules.  Carbon, hydrogen, oxygen and nitrogen  form protein molecules. In addition, Sulphur is found in all plants and some animal proteins. Phosphorus is present in nucleoproteins. Protein molecule are gigantic and extremely complex macro-molecules. These are polymers of amino acid units. In a protein macro-molecule, hundreds of amino acids (monomers) are linked by peptide bonds. Twenty different types of amino acids join in various combinations and produce numerous varieties of proteins.

FUNCTIONS OF PROTEINS:

• It acts as structural components of body.
• It helps in building and maintaining body tissue.
• Many proteins act as enzymes.
• Some proteins act as hormones.
• Some proteins act as antibodies which protect the body form antigen or foreign materials.
• Protective proteins help to fight against infection.
• Some proteins help in transportation of materials like haemoglobin carries oxygen.

PROTECTIVE NUTRIENTS—VITAMIN  AND MINERALS

VITAMINS/ MINERALS	SOURCES	DEFICIENCY DISEASE
Vit A	Milk, cream, yellow fruits like carrots, mangoes	Nightblindness or xerophthalmia
Vit D	Milk , butter, sunlight cod liver oil, egg	Rickets or osteomalacia
Vit E	Egg yolk, cereals, liver, milk, butter, wheat germ oil.	Fertility disorders
Vit K	Green leafy vegetables, soyabean, tomatoes	Delayed blood clotting and haemorrhage.
Vit B1	Milk, seafood, meat, whole grain.	Beriberi
Vit B2	Milk, pea, bean,egg.	Ariboflavinosis.
Vit B3	Peanuts, meat, liver, tomato, potato	Pellagra
Vit B9	Sprouted pulses, green leafy vegetables	Anaemia
Vit B12	Egg, liver , meat, milk	Pernicious anaemia
Vit C	Orange, amla, lemon, guava, tomato, cabbage	Scurvy
Sodium	Common salt, sea food	Cramps due to dehydration contraction
Potassium	Green vegetables, fruits	No deficiency disease
Calcium	Milk, cheese, egg, fruits	Rickets
Phosphorous	Fish, egg, milk leafy vegetables	Body weakness
Iron	Meat, beans, cabbage, apple	Anaemia
Chlorine	Common salt, sea-food	No deficiency disease
Iodine	Drinking water, sea-food, rock salt.	Simple goitre

 A balanced diet  is one which provides all the nutrients i.e. carbohydrates, fats, proteins, vitamins, minerals, water and roughage required by our body in correct proportion for its normal maintenance.

NUTRITIVE VALUE OF BALANCED DIET

If a balanced diet consists of 3,000 calories for normal person then his diet must contain—

• 90 gm protein for growth and repair.
• 90 gm fat and 450 gm carbohydrates for energy.
• Vitamins and minerals for metabolic activities.
• Water (2.5 – 3 litre) for digestion and excretion.
• Roughage for proper bowel movement.