Carbohydrates and fats are energy-giving sources of food. Let's understand why in detail:

1. Carbohydrates:
- Carbohydrates are one of the main sources of energy for the body.
- When we consume carbohydrates, they are broken down into glucose, which is the primary fuel for our body.
- Glucose is transported through the bloodstream to provide energy to our cells, tissues, and organs.
- Carbohydrates can be found in foods like bread, rice, pasta, potatoes, fruits, and vegetables.

2. Fats:
- Fats are another important source of energy.
- They are broken down into fatty acids and glycerol during the digestion process.
- Fatty acids are used as a source of energy by the body when glucose levels are low or during prolonged physical activity.
- Fats also play a crucial role in insulating and protecting our organs, maintaining body temperature, and providing essential fatty acids for various body functions.
- Fats can be found in foods like oils, butter, nuts, seeds, avocados, and fatty fish.

Both carbohydrates and fats provide energy to the body, but they serve different purposes:

- Carbohydrates provide quick energy as they are rapidly converted into glucose. They are the primary source of energy during high-intensity activities or when immediate energy is required.
- Fats provide sustained energy as they are a concentrated source of calories. They are the primary source of energy during low-intensity activities or when the body needs to utilize stored energy over a longer period.

It is important to note that proteins also contribute to energy production, but their primary role is in the growth and repair of tissues, not as a direct energy source.

In conclusion, carbohydrates and fats are energy-giving sources of food. Carbohydrates provide quick energy, while fats provide sustained energy. It is essential to have a balanced diet that includes all three macronutrients (carbohydrates, fats, and proteins) to meet the body's energy requirements and maintain overall health.

Energy yielding foods are rich in carbohydrates and fats e.g. cereals, roots, tuber, dried fruits, oil and butter.