MACRONUTRIENTS

1 CARBOHYDRATES
➢ Are organic compound (saccharides, starches and sugars) composed of carbon, hydrogen, and oxygen; hydrogen
and oxygen usually occur in ratio of 2:1 as in H2O
➢ Water is type of carbohydrate just no calorie; cleanse body; provide fluid and electrolytes

CLASSIFICATION OF CARBOHYDRATES

Monosaccharides (simple sugar)

• The simplest form of carbohydrates
• It is sweet and requires no digestion, absorbed directly into the bloodstream from the small intestine

1. Glucose (dextrose) or blood sugar –principal form in which carbohydrate is used by the body. -abundant
in fruits, sweet corn, and corn syrup -moderately sweet sugar
2. Fructose (levulose) –sweetest of simple sugars. Found in honey, most fruits and some vegetables. It is
converted into glucose in the body.
3. Galactose –not found free in foods. It produces from lactose (milk sugar) by digestion and is converted
into glucose in the body.

*Galactosemia –a condition where in infants are born with an inability to metabolize galactose.

Disaccharides (double sugars)

• made up of a monosaccharide
• Sweet and changed to simple sugar by hydrolysis before they can be absorbed chemical breakdown of a
compound due to reaction with water.

1. Sucrose (ordinary table sugar-granulated, powdered, or brown) -it is processed from cane and beet sugar
-found in fruits, vegetable, syrup, and sweet food production & converted into glucose & galactose upon
digestion. -composed of glucose and fructose
2. Lactose (milk sugar) – produced in the small intestine; -found in milk and milk products except cheese -
during digestion it is converted into glucose and galactose. -less soluble and less sweet than sucrose -
remains longer than other sugar and encourages the growth of useful bacteria. -40% milk solids, 4.8%
cow’s milk, 7% human milk; break down into glucose & galactose
3. Maltose -not found free in foods -produced by hydrolysis of starch and is converted into glucose in
digestion; water & starch to convert to glucose in digestion; -occurs in malt products and in germinating
cereals. -found in infant formulas, beer, and malt beverage products. -less sweet compared to glucose
and sucrose. Ex: milo, germinating cereals, taogi
o Malt products - barley or other grain that has been steeped, germinated, and dried, used for
brewing or distilling and vinegar-making.
o Germinating cereals

Polysaccharides
• known as complex sugars
• composed of many molecules of simple sugars
• variety of sugar (combination sa mono and di)
Chemical substances:

1. Starch - the most significant polysaccharide in human nutrition; very common/essential

a. Major food sources:
- cereal grains - more complex than sugar
- potatoes and other root and requires longer time to
vegetables and digest
- legumes - it supplies energy over a
- converted entirely into longer period of time
glucose upon digestion
2. Dextrin - not found free in foods -formed as intermediate products in the breakdown of
starch.; product of breakdown of starch; bread crumbs, crispy fry powder to make crisp and
enhance food
3. Cellulose – high in fiber (help in elimination) content so not digestive in the GIT -forms the
frame work of plants found in unrefined grains, vegetables, and fruits; -it is non digestible by
humans; -no specific enzyme is present and provides important bulk in the diet which helps
move digestive food mass along and stimulates peristalsis. -main sources are stems and
vegetable leaves, seed and grain coverings, skins and hulls, fibers are the structural parts of
plants -non digestible because digestive enzymes are unable to break them down, -they lower
blood glucose level to DM Pts.

Cellulose is classified into:

- soluble - pectin
- insoluble - glycogen

• Soluble -found in fruits and legumes, nuts, barley, and oats which delays gastrointestinal
transit and glucose absorption, and lower blood cholesterol.
• Insoluble -found in wheat brans, corn brans, whole grain breads, cereals, and vegetables
which accelerate gastrointestinal transit, increase fecal weight, slow down starch hydrolysis,
and delay glucose absorption.
• Pectin -non-digestible, colloidal polysaccharides having gel quality; -sources: mostly in fruits,
and often used as based for jellies; -use to treat diarrhea –as they absorb toxins and bacteria
in the intestine; -bind with cholesterol –reducing the amount the blood can absorb. Apple
oranges
• Glycogen (animal starch) -formed from glucose and stored in liver and muscle tissue; -sources:
mainly meats and sea foods; -converted entirely into glucose upon digestion; -hormones
glucagon helps the liver convert glycogen into glucose every time the body needs energy.
Liver = forming of glucose; if sedimentary = store as glucose but increasing into blood glucose
level

DIGESTION OF CARBOHYDRATES

Mouth
- enzyme –amylase (an enzyme of the saliva, secreted by the parotid glands, acts on starch
to begin its breakdown to dextrin and maltose)
- action –usually the food does not stay in the mouth long enough for much of this change
to be completed, so that food is conveyed into the stomach mostly in starch form.
Stomach
a. enzyme –none for carbohydrates
b. action –none for carbohydrates
 Small Intestine digestion is here
a. enzyme –pancreatin enzyme, amylopsin, converts starch into dextrin and maltose
b. Intestinal juice –contains three disaccharides (sucrose, lactose and maltose) which act on
their respective disaccharides.

FUNCTION OF CARBOHYDRATES

• To serve as a major source of energy for the body. Must be supplied regularly and at frequent
interval to meet energy needs of the body.
• Exert a protein sparing-action. Insufficient carbohydrates –the body will convert protein into
glucose in order to supply energy.
• Necessary for normal fat metabolism. Insufficient carbohydrates –larger amounts of fats are used
for energy. The amount of carbohydrates present will determine how much fat will be broken
down. Cellulose in fibers needed for normal fat metabolism.
• Indigestible carbohydrates aid in normal elimination. Stimulate the peristaltic movement s of the
gastrointestinal tract and absorb water to the intestinal contents. Ex: fibers
• Supply significant quantities of proteins, minerals and B vitamins.
• Lactose remains in the intestine longer than other disaccharides and encourages the growth of
the beneficial bacteria resulting in a laxative action. Normal bacteria aid in elimination
• Glucose –it is indispensable for the maintenance of the functional integrity of the nerve tissue and
it is the sole source of energy for the brain – constant supply of glucose from the blood is essential
for the proper functioning. Major cell fuel, the dextrose

SOURCES OF CARBOHYDRATES

• whole grains -important source of carbohydrates -rich in iron, thiamin, niacin and other nutrients
• Sweet potatoes and white potatoes -important contributors to carbohydrate intake from
vegetable and fruit groups -fruits (banana, and dried fruits) -vegetables (corn and lima beans)
• Milk - the only source of lactose (1cup=12gm) -cheese only contains only traces of lactose
• Sugars and sweets –important sources to carbohydrates next to bread and cereals and cane and
beet sugars and honey, maple syrup, jellies, jams and candies
• Empty calories –foods that do not contain any amount of other nutrients aside from
carbohydrates.

HEALTH EFFECTS OF STARCH AND FIBERS

• Weight control –fibers rich in complex carbohydrates tend to be low in fat and added sugars and
can promote weight loss.
• Heart Disease –high carbohydrates diets, rich in whole grains, can protect an individual against
heart disease and stroke. Ex: Pectin, starch,
• Cancer –high carbohydrate diets can help prevent many types of cancer.
• Diabetes –high carbohydrates, low fat diets help control weight. Empty calories can so high in
fiber helps
• Gastrointestinal health –dietary fibers enhance the health of the large intestine.

*Too much = diabetes complicates in kidneys, cardiovascular, vegetable (brain dead)