MACRONUTRIENTS
❑ Constitute the bulk of the food we eat, they provide
energy and chemical building-blocks for tissues.
❑ These are nutrients that provides calories and are
required in large amount
3 MACRONUTRIENTS:
1. Carbohydrates
❑ Major source of energy for the body.
❑ Consist of 60-100% of calories.
❑ 1 gram carbohydrates contains 4 calories.
❑ Are made of carbon, hydrogen and oxygen with
the general formula of Cm(H2O)n.
CLASSIFICATION OF CARBOHYDRATES:
I. Monosaccharides (Simple Carbohydrates)
● Simple sugar are water soluble, and quickly
absorb in the bloodstream
● simple sugar”, is the simplest form of sugar
A. Glucose – “blood sugar” (usually found
in grapes, corn and blood)
B. Fructose – sweetest of simple sugar.
Found in honey, fruits and vegetables.
C. Galactose – not found in free foods.
Galactose is a result when the lactose
breakdown.
II. Disaccharides
● double sugar”. Made up of 2
monosaccharide.
A. Sucrose – ordinary table sugar
(glucose & fructose)
B. Lactose – “milk sugar”
(glucose & galactose)
C. Maltose –(malt sugar) is produced
during the malting of cereals such as
barley.
III. Polysaccharide
● composed of many molecules of sugar
A. Starch –most significant polysaccharide
on human nutrition.
B. Dextrin’s– not found in free foods. They
are formed as intermediate products n
the breakdown of starch
C. Cellulose – Non-digestible by humans.
They lower the blood glucose level of
people with diabetes that is composed
of glucose units, forms the main
constituent of the cell wall in most
plants, and is important in the
manufacture of numerous products,
such as paper, textiles, pharmaceuticals
Classified:
❏Soluble- -found in fruits and legumes,
barleys, and oats.
❏Insoluble - found in wheat beans,
corn brans, whole grain breads ,cereals
and vegetables.
D. Pectin –are non-digestible colloidal
polysaccharides having a gel quality.
Sources from fruits and are often used
as a base for jellies.
E. Glycogen – “animal starch”; formed
from glucose and stored in the liver and
muscle tissue.
F. Hemicellulose – also indigestible, found
in agar, pectin, woody fibers, leaves,
stems.
G. Inulin – Important medicine and
nursing as it provides test of renal
function.
FUNCTIONS OF CARBOHYDRATES
❑ Main source of energy in the boy
❑ Protein sparing action
❑ Necessary for normal fat metabolism
❑ Cellulose stimulate peristaltic movement of the
gastrointestinal tract. Absorb water to give bulk
❑ to the intestines.
❑ Lactose encourage the growth of beneficial
bacteria, resulting in a laxative action.
❑ Glucose is the sole source of energy in the
brain. Proper functioning of the tissues
MALNUTRITION (CARBOHYDRATES)
❑ Ketosis – disease caused by lack of
carbohydrates, in which the acid level of the
body is raised
❑ Dental Caries - excessive sugar
and starch that stick to the teeth
❑ Nutrient Deficiencies
❑ Atherosclerosis
 B. Kwashiorkor
2. PROTEINS ❑ Osteoporosis
❑ Known as the building blocks of the body ❑ Weight Control
❑ It contains the elements of carbon, hydrogen, ❑ Kidney Disease
oxygen and nitrogen. 3. FAT
❑ Protein is made up of amino acids which is the ❑ Fats, oils, and waxes belong to the group of
basic component of protein naturally occurring organic materials called lipids
❑ Contains 9 calories per gram protein ❑ LIPIDS Are those constituents of plants or
❑ AMINO ACIDS: animals which are insoluble in water but soluble
● Known as the building blocks of protein. in other organic solvents
● It contains elements of carbon, hydrogen, ❑ Most concentrated form of energy
oxygen, and nitrogen ❑ Contains 9 calories per gram fat
● Are linked together to form peptides, which ❑ It is recommended 15-25% fat in the diet
are small chains of amino acids. The ❑ The basic unit of fat is called a triglyceride
peptides are then linked together to form
which consists of a molecule of glycerol and 3
larger proteins.
fatty acids
● There are thousands of different proteins
FORMS OF FATTY ACID
that carry out a large number of jobs in the
I. Saturated Fats
human body
● Shown to raise blood cholesterol.
TYPES OF AMINO ACIDS
● Considered the most “dangerous” type of fat
I. Essential Amino Acids
that may lead to raise blood cholesterol may
● are those that are necessary for good health
lead to coronary heart disease
but cannot be produced by the body and so
● Difficult to metabolize causing weight gain
must be supplied in the diet.
● Sources: butter, lard, meat, cheese, eggs,
● Ex. Leucine, Isoleucine, Lysine, Valine,
coconut oil, chocolate, cakes, cookies
Tryptophan, Phenylalanine, Methionine, Serine
II. Monounsaturated fats
II. Non-Essential Amino Acids
● lower level of “bad” cholesterol.
● are those that are produced by the body so
● Sources: Vegetable oil, peanut, soybean,
not as necessary in the diet
corn, olive oil, canola oil
● Ex. Aspartic Acid, Tyrosine, Glycine,
III. Polyunsaturated Fats – Lower levels of total
Cysteine, Arginine, Glutamic Acid, Histidine,
cholesterol
Glutamine, Alanine, Asparagine, Proline
Classes:
FUNCTION OF PROTEINS
A. Omega 3
❑ Building and repairing of body structures
o have a positive effect on reducing
❑ Building antibodies
mortality from cardiovascular disease
❑ Building enzymes, some hormones and other o reduced blood clotting tendency and
compounds reduced blood pressure
❑ Maintain fluid and electrolyte balance B. Omega 6
❑ Maintaining acid-balance o “Linoleic acid” polyunsaturated fatty acid.
❑ Transporting substances o lowers cholesterol levels in the blood and
❑ Provide energy helps in the prevention of heart disease.
MALNUTRITION (PROTEIN) o Sources of
❑ Protein-Energy Malnutrition
A. Maramus
 o Polyunsaturated fats : unrefined safflower,
corn, sesame, soybean, sunflower oil,
seeds, nuts, dark green vegetables

FUNCTIONS OF FAT
❑ Serve as continuing supply of energy
❑ Protein sparing
❑ Maintain body temperature
❑ Cushions of vital organs
❑ Facilitates absorption of fat-soluble vitamins
❑ Provides satiety and palatability to the diet

4. CHLOLESTEROL
❑ is a major component of all cell membranes. It
is required for synthesis of sex hormones, bile
acids, and vitamin D. It is also a precursor of the
steroid hormones.
❑ is also made in the body and is taken also thru
foods But Cholesterol is a major factor in the
development of heart diseases
❑ Daily intake should not exceed 300 mg./day
SOURCES OF DIETARY CHOLESTEROL
A. Richest
Egg yolk, fish rose, mayonnaise and shell fish.13
B. Moderate
Fat on meat, duck, goose, cold cuts, whole milks,
cream, ice cream, cheese, butter and most
commercially made cakes, biscuits and pastries.
C. Poor
All fish and fish canned in vegetable oil, very lean
meats, poultry without skin, skimmed milk , low
fat yoghurt and cottage cheese.
D. Cholesterol free
All vegetables, and vegetable oils, fruit (including
avocados and olives), nuts, rice, egg white and
sugar.
MALNUTRITION (CHLOESTEROL)
❑ Heart Disease
❑ Cancer
❑ Obesity
❑ Fat-soluble Vitamin Deficiency