MACRONUTRIENTS

MACRONUTRIENTS
• Carbohydrates
• Fats
• Protein
MACRONUTRIENTS

CARBOHYDRATES
 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
 CARBOHYDRATES
Classification of Carbohydrates
Ø monosaccharides,
Ø disaccharides
Ø polysaccharides
 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
 Classification of Carbohydrates

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.
 Classification of Carbohydrates

Disaccharides or double sugars

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

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
 Classification of Carbohydrates

2. Lactose (milk sugar)

- 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
 Classification of Carbohydrates

3. Maltose
- not found free in foods
- produced by hydrolysis of starch and is
converted into 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.
• Malt products • Germinating cereals
- barley or other grain that
has been steeped,
germinated, and dried, used
for brewing or distilling and
vinegar-making.
 Classification of Carbohydrates

Polysaccharides
• known as complex sugars.
• composed of many molecules of simple sugars.
 Classification of Carbohydrates
Polysaccharides
1. Starch
- the most significant polysaccharide in human
nutrition
Major food sources:
- cereal grains
- potatoes and other root vegetables and
- legumes
 Classification of Carbohydrates
Polysaccharides
1. Starch (cont.)
- converted entirely into glucose upon digestion
- more complex than sugar and requires longer time
to digest
- it supplies energy over a longer period of time.
 Classification of Carbohydrates

2. Dextrins
- not found free in foods
- formed as intermediate products in the
breakdown of starch.
 Classification of Carbohydrates

3. Cellulose
-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
3. Cellulose (cont.)
- 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
- insoluble
- pectins
- glycogen
 Cellulose
• Soluble
- found in fruits and legumes, barley, and oats
which delays gastrointestinal transit and glucose
absorption, and lower blood cholesterol.
 Cellulose
• 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.
 Cellulose
• Pectins
- 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.
 Cellulose
• 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 glucagons help the liver convert
glycogen into glucose every time the body
needs energy.
 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.
 Digestion of Carbohydrates
• Stomach
a.) enzyme – none for carbohydrates
b.) action – none for carbohydrates
 Digestion of Carbohydrates
• Small Intestine
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
 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.
 Function of Carbohydrates
• 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.
 Function of Carbohydrates
• Indigestible carbohydrates aid in
normal elimination. Stimulate the
peristaltic movement s of the
gastrointestinal tract and absorb water
to the intestinal contents.
 Function of Carbohydrates
• 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.
 Function of Carbohydrates
• 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.
SOURCES OF CARBOHYDRATES
 Sources of Carbohydrates
• whole grains
- important source of carbohydrates
- rich in iron, thiamin, niacin and other
nutrients
 Sources of Carbohydrates
• 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)
 Sources of Carbohydrates
• Milk
- the only source of lactose
(1cup=12gm)
- cheese only contains only traces of
lactose
 Sources of Carbohydrates
• 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
 Sources of Carbohydrates
• Empty calories – foods that do not
contain any amount of other nutrients
aside from carbohydrates.
HEALTH EFFECTS OF STARCH AND
FIBERS
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.
 Sources of Carbohydrates
• Heart Disease
– high carbohydrates diets, rich in
whole grains, can protect an
individual against heart disease and
stroke.
 Sources of Carbohydrates
• Cancer
– high carbohydrate diets can help
prevent many types of cancer.
Health effects of Starch and fibers
• Diabetes
– high carbohydrates, low fat diets help
control weight.
• Gastrointestinal health
– dietary fibers enhance the health of
the large intestine.