Introduction to clinical

nutrition

By
Mohammed Gomaa
MD
Macronutrients
The macronutrients are protein, fat, and
carbohydrate and they are required in gram amounts.
They are major sources of energy as well as providing
essential nutrients such as amino acids.
 Protein
• 10–15% of the energy in the diet.
• Protein is essential for numerous structural
and functional purposes
 Function
• Structural.
• Transport.
• Hormonal.
• Enzymes.
• Immune function.
• Buffering function.
 Sources of dietary protein
• High biological protein is supplied by meat
and meat products, fish, eggs, and milk and
dairy products.
• Plants such as cereals and pulses supply
proteins of low biological value.
 Fats
• Fats are often referred to as lipids
• Lipids are described by chemists as
substances that are poorly soluble or
insoluble in water but are soluble in organic
solvents.
 Function
• Energy source
• Fat provides essential fatty acids.
• Fat is a carrier for fat soluble vitamins A,D,E,K.
• palatability by improving taste perception and
appearance of food.
• constituents of cell membranes
• Formation of steroid hormones, interleukins,
thromboxanes, and prostaglandins.
• Cholesterol is converted to bile acids.
 Carbohydrates
• Carbohydrates are the most significant source
of energy in the diet
 Glycaemic load (GL)
(Carbohydrate in food portion (g) x GI) / 100
• Blood glucose levels rise more rapidly after a
high GL meal than a low GL meal.
• It is recommended that a healthy diet should
have a low GI and a low GL.
Minerals and trace elements