Nutrition and Diet Therapy
MODULE 1: HOW MACRONUTRIENTS WORK IN
THE HUMAN BODY (CARBOHYDRATES)
MACRONUTRIENTS >
o Carbohydrates
o Fats
o Protein
CARBOHYDRATES >
o Are organic compound (saccharides-
starches and sugars) composed of
carbon, hydrogen, and oxygen; hy-
drogen and oxygen usually occur in
ratio of 2:1 as in H2O
CLASSIFICATION OF CARBOHYDRATES >
o monosaccharides,
o disaccharides
o polysaccharides
MONOSACCHARIDES (SIMPLE SUGAR) >
- The simplest form of carbohydrates
- It is sweet and requires no digestion,
absorbed directly into the blood-
stream from the small intestine
1. Glucose (dextrose) or blood sugar
– principal form in which carbohy-
drate 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.
Transcribed by: Donna Marie D. Tariman
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 OR DOUBLE SUGARS >
- made up of a monosaccharides
- Sweet and changed to simple sugar
by hydrolysis before they can be
absorbed
*Hydrolysis - 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, sy-
rup, and sweet food production &
converted into glucose & galactose
upon digestion. Composed of glucose
and fructose
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, and 7% human milk.
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
- Barley or other grain that has been
steeped, germinated, and dried, used
for brewing or distilling and vinegar-
making.
 Germinating Cereals
POLYSACCHARIDES >
- known as complex sugars
- composed of many molecules of
simple sugars
1. Starch - the most significant poly-
saccharide in human nutrition. Major
food sources: cereal grains, potatoes
and other root vegetables and le-
gumes. This is converted entirely into
glucose upon digestion more com-
plex than sugar and requires longer
time to digest. It supplies energy over
a longer period of time.
2. Dextrins - not found free in foods.
Formed as intermediate products in
the breakdown of starch.
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. Fibres are the
structural parts of plants. Non
digestible because digestive en-
zymes are unable to break them
down. They lower blood glucose level
to DM Pts.
Cellulose is classified into:
 soluble
 insoluble
 pectins
 glycogen
 Soluble - found in fruits and
legumes, barley, and oats
which delays gastrointestinal
transit and glucose absorp-
tion, and lower blood choles-
terol.
 Insoluble - found in wheat
brans, corn brans, whole gra-
in breads, cereals, and vege-
tables which accelerate gas-
trointestinal transit, in-crease
fecal weight, slow down star-
ch hydrolysis, and delay glu-
cose absorption.
 Pectins - non-digestible, co-
lloiddal polysaccharides ha-
ving 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 cho-
lesterol – reducing the a-
mount the blood can absorb.
 Glycogen (animal starch)
- formed from glucose and
stored in liver and muscle
tissue. Sources: mainly meats
and sea foods. converted enti-
rely into glucose upon diges-
tion. Hormones glucagons
help the liver convert glyco-
gen into glucose every time
the body needs energy

DIGESTION OF CARBOHYDRATES >
1. Mouth
o enzyme – amylase (an enzyme
of the saliva, excreted by the
parotid glands, acts on starch
to begin its breakdown to
dextrin and maltose)
o 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
2. Stomach
a. enzyme – none for carbohy-
drates
b. action – none for carbohy-
drates
3. 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 >
 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.
 Indigestible carbohydrates aid in
normal elimination. Stimulate the
peristaltic movements of the gastro-
intestinal tract and absorb water to
the intestinal contents
 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.
 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 >
 whole grains
- important source of carbohy-
drates
- rich in iron, thiamin, niacin
and other nutrients
 Sweet potatoes and white po-
tatoes
- 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 carbohy-
drates.

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
 Cancer
- high carbohydrate diets
can help prevent many
types of cancer.
 Diabetes
- high carbohydrates, low
fat diets help control
weight.
 Gastrointestinal health
- dietary fibers enhance the
health of the large
intestine

“For those who exalt themselves will be

humbled, and those who humble themselves
will be exalted.” – Matthew 23: 12