MACRONUTRIENTS

CARBOHYDRATES converted into glucose & galactose

• Are organic compounds (saccharides upon digestion.
starches and sugars) composed of carbon, • Composed of glucose and fructose
hydrogen, and oxygen; hydrogen and 2. Lactose (milk sugar)
oxygen usually occur in a ratio of 2:1 as in • Found in milk and milk products
H2O. except cheese
• during digestion it is converted into
CLASSIFICATION OF
CARBOHYDRATES glucose and galactose.
A. MONOSACCHARIDES (SIMPLE SUGAR) • Less soluble and less sweet than
• The simplest form of carbohydrates sucrose
• It is sweet and requires no digestion, • Remains longer than other sugar
absorbed directly into the bloodstream and encourages the growth of useful
from the small intestine bacteria.
• Galactosemia • 40% milk solids, 4.8% cow’s milk, 7%
o a condition where infants are born human milk
with an inability to metabolize 3. Maltose
galactose. • Not found free in foods - produced
TYPES: by hydrolysis of starch and
1. Glucose (dextrose) or blood sugar converted into glucose in
• Principal form in which digestion.
carbohydrate is used by the body. • Occurs in malt products and in
• Abundant in fruits, sweet corn, and generating cereals.
corn syrup • Found in infant formulas, beer, and
• Moderately sweet sugar malt beverage products.
2. Fructose (levulose) • Less sweet compared to glucose
• Sweetest of simple sugars. and sucrose.
• Found in honey, most fruits, and • Malt products
some vegetables. It is converted o barley or other grain that
into glucose in the body. has been steeped,
3. Galactose germinated, and dried,
• Not found free in foods. used for brewing, or
distilling and vinegar-
• It produces from lactose (milk
making
sugar) by digestion and is
C. POLYSACCHARIDES (COMPLEX SUGAR)
converted into glucose in the body
B. DISACCHARIDES (DOUBLE SUGAR) • Known as complex sugars.
• Made up of monosaccharides. • Composed of many molecules of
simple sugars.
• Sweet and changed to simple sugar by
TYPES:
hydrolysis before they can be
1. Starch
absorbed.
TYPES: • The most significant polysaccharide
1. Sucrose (ordinary table sugar- in human nutrition
granulated, powdered, or brown) • Converted entirely into glucose
• It is processed from cane and beet upon digestion
sugar • More complex than sugar and
• Found in fruits, vegetables, syrup, requires a longer time to digest
and sweet food production & • it supplies energy over a longer
period
 MACRONUTRIENTS
• Major Food Sources: C. Pectin
o cereal grains • non-digestible, colloidal
o potatoes and other root polysaccharides having gel
vegetables and quality
o legumes • sources: mostly in fruits, and
2. Dextrins often used as a base for jellies
• Not found free in food • use to treat diarrhea – as they
• Formed as intermediate products in absorb toxins and bacteria in
the breakdown of starch. the intestine
3. Cellulose • bind with cholesterol –
• Forms the framework of plants reducing the amount the
found in unrefined grains, blood can absorb.
vegetables, and fruits D. Glycogen (animal starch)
• Nondigestible by humans • formed from glucose and
• No specific enzyme is present and stored in liver and muscle
provides important bulk in the diet tissue
which helps move digestive food • sources: mainly meats and
mass along and stimulates sea foods
peristalsis. • converted entirely into
• Fibers are the structural parts of glucose upon digestion
plants • hormones glucagon helps
o Non-digestible because the liver convert glycogen
digestive enzymes are unable into glucose every time the
to break them down body needs energy
o They lower blood glucose
levels to DM Pts. DIGESTION OF CARBOHYDRATES
A. MOUTH
• Main Sources:
• Enzyme
o Stems and vegetable leaves,
seed, and grain coverings o Amylase (an enzyme of the saliva,
o Skins and hulls secreted by the parotid glands,
CLASSIFICATIONS acts on starch to begin its
breakdown into dextrin and
A. Soluble
maltose)
• found in fruits and legumes,
barley, and oats which delays • Action –
gastrointestinal transit and o Usually, the food does not stay in
glucose absorption, and the mouth long enough for much
lower blood cholesterol. of this change to be completed, so
that food is conveyed into the
B. Insoluble
stomach mostly in the starch form.
• found in wheat brans, corn
B. STOMACH
brans, whole grain bread,
• Enzyme
cereals, and vegetables
which accelerate o None for carbohydrates
gastrointestinal transit, • Action
increase fecal weight, slow o None for carbohydrates
down starch hydrolysis, and
delay glucose absorption.
 MACRONUTRIENTS
C. SMALL INTESTINE
• Enzyme 1.
o pancreatin enzyme, amylopsin,
converts starch into dextrin and
maltose
• Intestinal juice 2.
o contains three disaccharides
(sucrose, lactose, and maltose)
which act on their respective
disaccharides.
FUNCTIONS OF CARBOHYDRATES
3.
• To serve as a major source of energy for the
body. Must be supplied regularly and at
frequent intervals to meet the energy
needs of the body.
4.
• Exert a protein-sparing action. Insufficient
carbohydrates – the body will convert
protein into glucose to supply energy.
• Necessary for normal fat metabolism.
Insufficient carbohydrates – larger
5.
amounts of fats are used for energy. The
number of carbohydrates present will
determine how much fat will be broken
down
• Indigestible carbohydrates aid in normal
elimination. Stimulate the peristaltic
movement s of the gastrointestinal tract 1.
and absorb water into the intestinal
contents.
• Supply significant quantities of proteins,
minerals, and B vitamins. 2.
• Lactose remains in the intestine longer
than other disaccharides and encourages
the growth of the beneficial bacteria
resulting in a laxative action. 3.
• Glucose – it is indispensable for the
maintenance of the functional integrity of
the nerve tissue and it is the sole source of 4.
energy for the brain – constant supply of
glucose from the blood is essential for
proper functioning. 5.
SOURCES OF CARBOHYDRATES
WHOLE GRAINS
• important source of carbohydrates -
rich in iron, thiamin, niacin, and other
nutrients
SWEET POTATOES AND WHITE POTATOES
• 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 of 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
carbohydrates.
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 carbohydrate, low-fat diets help
control weight.
GASTROINTESTINAL HEALTH
• dietary fibers enhance the health of
the large intestine.