Members: Gabitanan, Sarah Jul

Gallardo, Jose Carlos

Guerra, Jeson Vien
Joves, Hanna Alyssa

Macronutrients Lab Activities:

A. CARBOHYDRATES

Table 2-3. Worksheet for CHO-related diseases

Diseases Symptoms Causes Prevalence Dietary changes
Galactosemia ● Poor feeding An enzyme called Classic galactosemia Avoid foods that
● Vomiting, galactose-1- is diagnosed in the contain Lactose
-a rare, hereditary phosphate range of 1/16,000 to and Galactose
disorder of carbohydrate
● Diarrhea
uridyltransferase 1/48,000 births
metabolism that affects ● Jaundice (GALT) is missing or through newborn
the body's ability to ● Bleeding tendencies not functional. screening programs
convert galactose. ● Lethargy around the world,
● Abdominal distension with depending on the
liver swelling diagnostic criteria
used by the program.
● increased risk of sepsis (a
reaction from a blood
infection).

McArdle disease McArdle disease is No exact prevalence Careful attention to

-is a rare muscle
disorder. In this disease,
the muscle cells can't
break down a complex
sugar called glycogen
● Better able to do aerobic an inherited disease. but it is estimated to a diet rich in
exercise after 8 to 10 It results from be 1 in 100,000 carbohydrates.
minutes (second-wind changes (mutations) patients in the United Creatine
phenomenon) in the gene for the States supplements.
● Brownish red urine, enzyme muscle Eating or drinking
especially after periods of phosphorylase. prescribed amounts
activity of sucrose before
● Easily tiring during activity, exercise.
with stiffness or weakness
soon after starting an
exercise
● Muscle cramping
● Muscle pain
● Lasting (permanent)
weakness in the thigh or
other muscles.

Morquio syndrome ● Scoliosis or Kyphosis Morquio syndrome is Morquio syndrome is Enzyme or gene
● Knock knees a recessive genetic a rare inherited birth therapy to
-Is a rare genetic ● Heart and vision problems condition defect that is supplement
condition that affects a ● An enlarged liver estimated to occur in missing enzymes
child's bones and spine, ● Short height one of every 200,000
organs, and physical births.
abilities. Children with
this condition are
missing or don't
produce enough of the
enzymes that break
down sugar chains
naturally produced in
the body.

Hereditary fructose ● Convulsions Hereditary fructose Estimates of the Removing fructose

intolerance ● Excessive sleepiness intolerance is a incidence of the and sucrose from
● Irritability condition where the disorder range widely the diet is an
-is a metabolic disease ● Yellow skin or whites of body is missing an from 1:10,000 to effective treatment
caused by the absence the eyes (jaundice) enzyme called 1:100,000 births. for most people
of an enzyme called ● Poor feeding and growth aldolase B.
aldolase B as a baby, failure to thrive
● Problems after eating
fruits and other foods that
contain fructose or
sucrose
● Vomiting

Diabetes mellitus ● Frequent urination Type 1 Diabetes- The global diabetes Eat a well-balanced
● Excessive thirst Unknown prevalence in 2019 is diet and a
-Diabetes mellitus refers ● Unexplained weight loss Type 2 Diabetes- a estimated to be 9.3% generous amount
to a group of diseases ● Extreme hunger combination of (463 million people) of fruits,
that affect how your ● Sudden vision changes genetics and lifestyle vegetables, and
body uses blood sugar ● Tingling or numbness in factors fiber.
(glucose). the hands or feet
● Feeling very tired much of
the time
● Very dry skin
● Sores that are slow to heal
● More infections than usual

Questions for Discussion

1. What is the importance of the following to the body?

a. Insoluble fiber is a non-soluble factor, due to the fact that it doesn’t dissolve in water and is left
undamaged as it moves towards the gastrointestinal tract. They are known to be the softener
wherein it attracts all water into the stool, making it softer and easier to defecate and to pass
through tracts without any problems in the bowel. They prevent constipation and promote
regularity, in which the insoluble fiber sits in the GI tract and instilling to other byproducts of
digestions that are ready to be molded into the stool. The presence of it will speed up the
movement in the bowel and also the processing of the waste. For instance, it will help prevent the
GI blockage and reduced bowel movement. Furthermore, lowering the risk diverticular diseases,
by preventing the constipation and intestinal blockages, the insoluble fiber itself helps by reducing
the risk of developing small folds and hemorrhoids in the colon.

b. Soluble fiber on the other hand is a soluble factor, in which it is easily dissolve in water when it
enters the stomach and the intestines. They are transformed into a gel-like substance in the colon
area that would aid in digestion and are digested by bacteria and releases gases and few calories.
Soluble fiber can decrease cholesterol and sugar and helps body regulate blood glucose level,
which can aid in preventing risk of diabetes.

2. What is Ketosis?

Ketosis is a process wherein our body converts fats into compounds known as ketones.
This occurs when our body doesn’t have enough carbohydrates to burn for energy. As an
 alternative, our fats are the one that are burned for energy, which can be used as a fuel or would
serve as the main source of energy.

3. What are harmful effects of excessive fiber intake?

Too much fiber intake can cause bloating, gas and constipation to a person. These effects
can occur when someone eats 70 grams of fiber a day. Fiber makes bowel movements better
and bigger, and promotes fermentation and gas formation. If the consumptions are more than the
required value it will instantaneously affect the digestive system, that’s why it is always advisable
to follow the right amount of fiber in our diet. In addition, too much fiber can lead to nutrient
deficiencies, as it will be an interference with the body’s ability to absorb essential nutrients.
Because the fiber binds with minerals including magnesium, calcium, zinc and iron.

4. How does the body make glucose from protein?

Our body make glucose from protein through a process of gluconeogenesis, in which our
body, specifically in our liver breaks down the proteins into amino acids and uses the amino acids
to convert it into glucose through a biochemical reaction.

B. PROTEIN

Table 2-6. Worksheet for Protein-related diseases

Disease Symptoms Causes
Cystic Fibrosis  Very salty-tasting skin.
 Persistent coughing, at
times with phlegm.
 Frequent lung
infections including
pneumonia or
bronchitis.
 Wheezing or shortness
of breath.
 Poor growth or weight
gain in spite of a good
appetite.
 Frequent greasy, bulky
stools or difficulty with
bowel movements.
 Male infertility.
Kwashiorkor  Change in skin and
hair color (to a rust
color) and texture
 Fatigue
 Diarrhea
 Loss of muscle mass
 Failure to grow or gain
weight
 Edema (swelling) of the
ankles, feet, and belly
 Damaged immune
system, which can lead
to more frequent and
severe infections
 Irritability
 Flaky rash
Cystic fibrosis is caused
by mutations in the gene
that produces the cystic
fibrosis transmembrane
conductance regulator
(CFTR) protein. This
protein is responsible for
regulating the flow of salt
and fluids in and out of
the cells in different parts
of the body.
Kwashiorkor is caused by
a lack of protein in the
diet. Every cell in your
body contains protein.
You need protein in your
diet for your body to
repair cells and make
new cells. A healthy
human body regenerates
cells in this way
constantly. Protein is also
especially important for
growth during childhood
and pregnancy. If the
body lacks protein,
growth and normal body
functions will begin to
Prevalence
More than 30,000 people
are living with cystic
fibrosis (more than
70,000 worldwide).
Approximately 1,000 new
cases of CF are
diagnosed each year.
More than 75 percent of
people with CF are
diagnosed by age 2.
More than half of the CF
population is age 18 or
older.
Kwashiorkor affects
millions of children
worldwide. When it was
first described in 1935,
more than 90 percent of
children with Kwashiorkor
died. Although the
associated mortality is
slightly lower now, most
children still die after the
initiation of treatment.
Dietary Changes
If you have CF, you need
to eat a balanced diet
consisting of fat, protein,
dairy, fruits, and
vegetables. You'll need to
increase the amount of
each in your diet to
ensure that your body is
able to absorb enough of
these nutrients.
Kwashiorkor can be
prevented by making sure
you eat enough calories
and protein-rich foods.
Dietary guidelines from
the Institute of Medicine
recommend that 10 to 35
percent of adults’ daily
calories come from
protein. Five to 20
percent of young
children’s and 10 to 30
percent of older children
and teenagers’ daily
calories should come from
protein.
  Shock shut down, and
kwashiorkor may
develop.
Cancer  Fatigue Protein intake influences There were an Plant foods include
 Lump or area of the levels of the growth estimated 18 million vegetables, fruits, whole
thickening that can be hormone IGF-I, which not cancer cases around the grains, legumes (lentils,
felt under the skin only affects the growth of world in 2018, of these beans and peas), nuts,
 Weight changes, healthy cells, but can also 9.5 million cases were in and seeds. These foods
including unintended encourage cancer cell men and 8.5 million in provide vitamins,
loss or gain growth. women. minerals, and other plant
 Skin changes, such as compounds that have
yellowing, darkening or cancer-protective effects.
redness of the skin, They also provide fibre,
sores that won't heal, which protects against
or changes to existing colorectal cancer. Foods
moles with high amounts of
 Changes in bowel or added fat and sugar
bladder habits supply a lot of calories
 Persistent cough or that most people don’t
trouble breathing need. When we eat and
 Difficulty swallowing drink these foods
regularly, it increases the
 Hoarseness
chance of weight gain and
 Persistent indigestion
becoming overweight or
or discomfort after
obese, which increases
eating
the risk of cancer.
 Persistent, unexplained
muscle or joint pain
 Persistent, unexplained
fevers or night sweats
 Unexplained bleeding
or bruising
Maple Syrup  Urine, sweat, or Protein is needed by the More than 10 million The first part of treatment
Urine Disease earwax that smells like body to function normally. people worldwide are is reducing protein in the
maple syrup or burnt Proteins are made up of affected by Parkinson’s diet. If less protein is
sugar. (This disorder 20 different types of Disease and it is the taken in, less acid with
got its name from this amino acids. Proteins second most common accumulate.
common symptom.) must be broken down neurodegenerative Protein in the diet is
 Poor feeding, vomiting, (metabolized) so they can disease after Alzheimer’s lowered by avoiding
loss of appetite, be absorbed and used by disease. protein-rich foods like
irritability. the body. People with meat and milk. Examples
 Sluggish/slow/tiredness MSUD don’t have the of low protein foods are
and weakness. needed enzymes (either fruits, vegetables and
 Changes in muscle don’t have the specific starches. These foods
tone – poor muscle enzymes at all, have the provide calories without
tone, muscle specific enzymes but they loading the body with
tightness/tension don’t work, or don’t have protein. Special low
 Abnormal muscle enough of the specific protein foods are also a
movements, spasms enzyme) to break down key part of this diet.
that cause a backward three particular amino
arching of the head, acids – leucine,
neck and spine. isoleucine and valine.
 Developmental delay.
 Seizures, convulsions,
respiratory failure and
coma (as the condition
progresses).
 Questions for Discussion
1. Differentiate biological value (BV) from net protein utilization (NPU).

Biological value measures food nitrogen absorbed while net protein utilization measures the
retention of food nitrogen consumed.

2. What are the health effects of protein?

There are 5 named health effects of protein:

 Heart diseases – foods rich in animal protein tend to be rich in saturated fats
 Cancer – studies shows that there is a relationship between high intake of animal
protein and some types of cancer like cancer of the prostate gland, pancreas,
kidneys, breast, and colon
 Osteoporosis – calcium excretion rises as protein intake increases
 Weight control – protein-rich foods are also rich in fat which can lead to obesity
with associated health risks
 Kidney diseases – excretion of end products of protein metabolism depends on a
sufficient fluid intake and healthy kidneys. A high-protein diet increases the work
of the kidneys.

3. Differentiate acute protein-energy malnutrition (PEM) from chronic PEM.

Acute PEM occurs in children who are thin for their height while chronic PEM occurs in
children who are short for their height.

C. FATS

Table 2-9. Worksheet for Fat-related diseases

Fat-related Symptoms Causes Prevalence Dietary changes
diseases
Type 2 ● Increased thirst High intake of In 2017, approximately Foods that should be
diabetes ● Frequent urination saturated fat is 462 million individuals avoided:
● Increased hunger associated with insulin were affected by type 2 ● Sodas (regular
● Unintended weight resistance and the diabetes and diet)
loss development of type 2 corresponding to ● Refined sugars
● Fatigue diabetes. 6.28% of the world’s ● Processed
● Blurred vision population (4.4% of carbohydrates
● Slow-healing sores those aged 15–49 ● Trans fats
● Frequent infections years, 15% of those ● High-fat animal
● Numbness or aged 50–69, and 22% products
tingling in the hands of those aged 70+), or ● High-fat dairy
or feet a prevalence rate of products
● Areas of darkened 6059 cases per ● High fructose
skin, usually in the 100,000. corn syrup
armpits and neck ● Artificial
sweetener
● Any highly
processed
foods.

Coronary ● Chest pain or Cholesterol-containing About 18.2 million ● Balance diet

artery disease discomfort (angina) deposits (plaques) in adults age 20 and ● Low fat, high
your coronary arteries fiber diet
 ● Weakness, light- and inflammation are older have CAD (about Foods that should be
headedness, nausea usually to blame for 6.7%) avoided:
(feeling sick to your coronary artery ● Limit the
stomach), or a cold disease. amount of salt
sweat in the diet.
● Pain or discomfort in
the arms or shoulder
● Shortness of breath

Peripher ● Painful cramping in Peripheral artery It is estimated that ● Reduce

al artery one or both of your disease is often >200 million people saturated fats
disease hips, thighs, or calf caused by have PAD worldwide, ● Minimize mono-
causes muscles after certain atherosclerosis. In with a spectrum of unsaturated
activities, such as atherosclerosis, fatty symptoms from none fats
walking or climbing deposits build up on to severe. Relatively ● Trans-fats are
stairs your artery walls and uncommon among foods made
● Leg numbness or reduce blood flow younger people, the with partially
weakness prevalence of PAD hydrogenated
● Coldness in your rises with age and oils like snack
lower leg or foot, affects a substantial foods and
especially when proportion of the commercial
compared with the elderly population baked goods.
other side (>20% in >80-year-old
● Sores on your toes, individuals).
feet, or legs that
won't heal
● A change in the
color of your legs
● Hair loss or slower
hair growth on your
feet and legs
● Slower growth of
your toenails
● Shiny skin on your
legs
● No pulse or a weak
pulse in your legs or
feet
● Erectile dysfunction
in men
● Pain when using
your arms, such as
aching and cramping
when knitting, writing
or doing other
manual tasks

Questions for Discussion

1. Why are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) important?

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are made from linolenic
acid and are important because they are essential for growth and development, prevention or
treatment of heart diseases, hypertension, arthritis, and cancer.
2. What are the health effects of lipids?

The following are some of the health effects of lipids:

 Heart disease – Elevated blood cholesterol is a major risk factor for cardiovascular
diseases
 Risks from saturated fats – Lauric, myristic, and palmitic acids raise blood cholesterol
levels. Stearic acid does not.
 Benefits from monounsaturated fats – Olive oil lowers risks of heart disease.
 Benefits from omega-3 polyunsaturated fats – Omega-3 polyunsaturated fats lower blood
cholesterol and prevent heart disease. EPA source like fish, eaten once a week, can lower
blood cholesterol and the risk of heart attack and stroke.
 Cancer – Fat does not instigate cancer development but can promote it once it has arisen.
 Obesity – High-fat diets tend to store body fat ably.

3. What are the benefits derived from omega-3 polyunsaturated fats?

Omega-3 is an essential fat, meaning our body can’t synthesize them, but must get them
from food that are rich in omega-3 like mostly in fish, vegetables oils and leafy vegetables. What
makes them special is that, they play a big role in our cell membranes throughout the body and
makes the cell receptors in these membranes more efficient in functioning. They produce
hormones that regulates blood clotting, contraction and relaxation of artery walls and promote
inflammation. In addition, they bind with receptors of the cells that is responsible of regulating
genetic function. Omega-3 fats have shown to help in preventing heart diseases and stroke and
may play a protective role in cancer and other extreme conditions.

4. Which is better, butter or margarine? Why?

When it comes to health promotion margarine is better than butter, it is because margarine
are unsaturated fats, in which it contains polyunsaturated and monounsaturated fats. These types
of fats are known to be called good fats, it’s because they help reduce low-density lipoprotein or
reduced risk of cardiovascular diseases and lowers blood cholesterol. Margarine is made out from
vegetable oil. While butter on the other hand, they are made from animal fat and contains more
saturated fat or bad fat and risk of developing cardiovascular diseases.
4) CALCULATION: Solve the energy value of the following food items:

1. KRISPY KREME LEMON FILLED DOUGHNUT (1pc, 64 grams)

10g fat x 9 kcal/g = 90 kcal

4g pro x 4 kcal/g= 16 kcal
28g cho x 4 kcal/g= 112 kcal
TOTAL= 218 kcal

2. MILK- CHOCOLATE DRINK (1 TETRA-BRICK, 230 ML)

8g pro x 4 kcal/g = 32 kcal

7g fat x 9 kcal/g= 63 kcal
29g cho x 4 kcal/g= 116 kcal
TOTAL= 211 kcal
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