3 - MACRONUTRIENTES DA DIETA

Objetivo

Conhecer a distribuição em macronutrientes nos diferentes grupos de

alimentos e as necessidades em diferentes faixas etárias

3.1. Aminoácidos, péptidos e proteínas

3.2. Glúcidos (monossacarídeos, oligossacarídeos e polissacarídeos)
3.3. Lípidos: Classificação e funções nos alimentos.
AMINO ACIDS
& PROTEINS
AMINO ACIDS
& PROTEINS
The two major determinants of the nutritional quality of food proteins are:
● the content of indispensable amino acids in the protein
● the extent to which the indispensable amino acids are available to the host metabolism
CARBOHYDRATES The chemical classification of carbohydrates entering
the colon is as follows:
● Monosaccharides: all except for glucose, fructose,
and galactose are partly or completely unabsorbed.
Fructose in the absence of a source of glucose (mono-,
di-, or polysaccharide) is partly unabsorbed.
● Sugar alcohols: all are partly or completely
unabsorbed.
● Disaccharides: all except for maltose, sucrose, and
lactose are unabsorbed. Lactose is completely or partly
unabsorbed in individuals with low intestinal lactase
activity.
● Oligosaccharides: all are unabsorbed except for
maltodextins.
● Polysaccharides: all nonstarch polysaccharides are
unabsorbed.
● Resistant starch.
Resistent starch
Estrutura dos
Fruto-oligossacárideos
FAT

P/S ratio
Essential Fatty acids
Ratio of n-6:n-3 polyunsaturated fatty acids