3. Identify the major functions of fat in the body; 4.

Compare the chemical makeup and physical properties

of saturated fats, monounsaturated fats,
polyunsaturated fats, phospholipids, and sterols; and,
STUDENT ACTIVITY 5. Enumerate the health effects of fats.
SHEET LESSON TITLE: Carbohydrates and Lipids
Nutrition and Diet Therapy – Lecture
BS NURSING / SECOND YEAR LESSON PREVIEW/REVIEW
Pen and notebook
Session # 3

Materials:

LEARNING OUTCOMES:

At the end of the lesson, you can:

1. Identify the monosaccharides, disaccharides, and
Reference:
polysaccharides common in nutrition and list their
DeBruyne, L.K., Pinna, K., & Whitney E., (2016).
major food sources;
Nutrition and diet therapy: Principles and practice
2. Explain how hormones control blood glucose
(9th ed.). USA: Cengage Learning.
concentrations;

Let us have a review of what you have learned from the previous lesson. Kindly answer the following questions on the
space provided. You may use the back page of this sheet, if necessary. Have fun!

Instruction: Enumerate the Nutrition Care Process and explain it briefly.

1. NUTRITION ASSESSMENT- A systemic approach to collect, classify and synthesize important data.
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2. NUTRITIION DIAGNOSIS- Identification and labeling of an existing nutrition problem.
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3. NUTRITION INTERVENRTION- Actions tailored to elicit marks.
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4. NUTRITION MONITORING AND EVALUATION- Determining the progress due to the specific laboratorie.
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MAIN LESSON
You will study and read their book, if available, about this lesson.

CARBOHYDRATES

Carbohydrates are organic compounds (saccharides - starches and sugars) composed of carbon, hydrogen, and oxygen.
Hydrogen and oxygen usually occur in a ratio of 2:1 as in H2O. They provide the major source of energy for the body or
as much as 80-100% of calories.

The dietary carbohydrates include the sugars, starch, and fiber. Chemists describe the
sugars as:
❚ Monosaccharides (single sugars).
❚ Disaccharides (double sugars).
Starch and fiber are: *
❚ Polysaccharides—compounds composed of chains of monosaccharide units.

All of these carbohydrates are composed of the single sugar glucose and other compounds that are much like glucose in
composition and structure.
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A. Monosaccharides

Three monosaccharides are important in nutrition: glucose, fructose, and galactose. All three monosaccharides have the
same number and kinds of atoms but in different arrangements.
1. Glucose – most cells depend on glucose for their fuel to some extent, and the cells of the brain and the rest of the
nervous system depend almost exclusively on glucose for their energy. The body can obtain this glucose from
carbohydrates. To function optimally, the body must maintain blood glucose within limits that allow the cells to nourish
themselves.
2. Fructose is the sweetest of the sugars. Fructose occurs naturally in fruits, in honey, and as part of table sugar.
However, most fructose is consumed in sweet beverages such as soft drinks, in ready-to-eat cereals, and in other
products sweetened with high-fructose corn syrup or other added sugars. Glucose and fructose are the most common
monosaccharides in nature.
3. Galactose - the third single sugar, galactose, occurs mostly as part of lactose, a disaccharide also known as milk sugar.
During digestion, galactose is freed as a single sugar

B. Disaccharides

In disaccharides, pairs of single sugars are linked together. Three disaccharides are important in nutrition: maltose,
sucrose, and lactose. All three contain glucose as one of their single sugars
1. Sucrose (table, or white, sugar) is the most familiar of the three disaccharides and is what people mean when they
speak of “sugar.” This sugar is usually obtained by refining the juice from sugar beets or sugarcane to provide the brown,
white, and powdered sugars available in the supermarket, but it occurs naturally in many fruits and vegetables. When a
person eats a food containing sucrose, enzymes in the digestive tract split the sucrose into its glucose and fructose
components.
2. Lactose is the principal carbohydrate of milk. Most human infants are born with the digestive enzymes necessary to
split lactose into its two monosaccharide parts, glucose and galactose, so as to absorb it. Breast milk thus provides a
simple, easily digested carbohydrate that meets an infant’s energy needs; many formulas do, too, because they are made
from milk. Many people lose the ability to digest lactose after infancy.
3. Maltose is the third disaccharide, maltose, is a plant sugar that consists of two glucose units. Maltose is produced
whenever starch breaks down — as happens in plants when they break down their stored starch for energy and start to
sprout and in human beings during carbohydrate digestion.

C. Polysaccharides

Unlike the sugars, which contain the three monosaccharides—glucose, fructose, and galactose—in different
combinations, the polysaccharides are composed almost entirely of glucose (and, in some cases, other
monosaccharides). Three types of polysaccharides are important in nutrition: glycogen, starch, and fibers. 1. Glycogen
molecules are made of chains of glucose that are more highly branched than those of starch molecules. Glycogen is found
in meats only to a limited extent and not at all in plants. * For this reason, glycogen is not a significant food source of
carbohydrate, but it does play an important role in the body. The human body stores much of its glucose as glycogen in
the liver and muscles.
2. Starch is a long, straight or branched chain of hundreds or thousands of glucose units linked together. These giant
molecules are packed side by side in grains such as rice or wheat, in root crops and tubers such as yams and potatoes,
and in legumes such as peas and beans. When a person eats the plant, the body splits the starch into glucose units and
uses the glucose for energy.
3. Fibers (Dietary fibers) are the structural parts of plants and thus are found in all plant derived foods—vegetables, fruits,
whole grains, and legumes. Most dietary fibers are polysaccharides—chains of sugars—just as starch is, but in fibers the
sugar units are held together by bonds that human digestive enzymes cannot break. Consequently, most dietary fibers
pass through the body, providing little or no energy for its use.

Regulation of Blood Glucose

If blood glucose falls below normal, a person may become dizzy and weak; if it rises substantially above normal, the
person may become fatigued. Diabetes, a disorder characterized by elevated blood glucose. Left untreated, fluctuations to
the extremes—either high or low—can be fatal. Blood glucose homeostasis is regulated primarily by two hormones:
insulin, which moves glucose from the blood into the cells, and glucagon, which brings glucose out of storage when
blood glucose falls (as occurs between meals).

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Insulin after a meal, as blood glucose rises, the pancreas is the first organ to respond. It releases the hormone insulin,
which signals body tissues to take up surplus glucose. Muscle tissue responds to insulin by taking up excess blood
glucose and using it to make glycogen. The liver takes up excess blood glucose, too, but it needs no help from insulin to
do so. Instead, the liver cells respond to insulin by speeding up their glycogen production. Adipose (fat) tissue also
responds to insulin by both taking up blood glucose and slowing its release of the fat stored within its cells.

Simply put, insulin regulates blood glucose by:

❚ Facilitating blood glucose uptake by the muscles and adipose tissue.
❚ Stimulating glycogen synthesis in the liver.

Glucagon is a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration
and that elicits release of glucose from storage.

The muscles hoard two-thirds of the body’s total glycogen to ensure that glucose, a critical fuel for physical activity, is
available for muscular work. The brain stores a tiny fraction of the total, thought to provide an emergency glucose reserve
sufficient to fuel the brain for an hour or two in severe glucose deprivation. The liver stores the remainder and is generous
with its glycogen, making it available as blood glucose for the brain or other tissues when the supply runs low. Without
carbohydrate from food to replenish it, the liver glycogen stores can be depleted in less than a day.

The Release of Glucose from Glycogen

The glycogen molecule is highly branched with hundreds of ends bristling from each molecule’s surface. When blood
glucose starts to fall too low, the hormone glucagon is released into the bloodstream and triggers the breakdown of liver
glycogen to single glucose molecules. Enzymes in liver cells respond to glucagon by attacking a multitude of glycogen
ends simultaneously to release a surge of glucose into the blood for use by all the body’s cells. Thus, the highly branched
structure of glycogen uniquely suits the purpose of releasing glucose on demand.

LIPIDS

Fat is a member of the class of compounds called lipids. The lipids in foods and in the human body include triglycerides
(fats and oils), phospholipids, and sterols.

The Functions of Fats in the Body

● Energy stores. Fats are the body’s chief form of stored energy.
● Muscle fuel. Fats provide much of the energy to fuel muscular work.
● Padding. Fat pads inside the body cavity protect the internal organs from shock.
● Insulation. Fats insulate against temperature extremes by forming a fat layer under the skin. ●
Cell membranes. Fats form the major material of cell membranes.
● Raw materials. Fats are converted to other compounds, such as hormones, bile, and vitamin D, as needed.

Triglycerides - when people talk about fat—for example, “I’m too fat” or “That meat is fatty”—they are usually referring to
triglycerides. Among lipids, triglycerides predominate—both in the diet and in the body. The name triglyceride almost
explains itself: three (tri) fatty acids attached to a glycerol.

Fatty Acids - When energy from any energy-yielding nutrient is to be stored as fat, the nutrient is first broken into small
fragments. Then the fragments are linked together into chains known as fatty acids.

Saturated Fats – Solid at room temperature and can be found in meats, butter and dairy products. Too much
consumption of these fats can increase the levels of low-density lipoproteins (LDL) also known as the bad cholesterol. It
may lead to plaque build-up in the arteries.
Unsaturated Fats – Liquid at room temperature and can be found in vegetable oils. These fats increase the levels of
good cholesterol or the high-density lipoprotein (HDL). HDL “grabs” LDL and escorts it on the liver where LDL is broken
down and eventually removed from the body.

Trans fatty acids - An unhealthy substance that is made through the chemical process of hydrogenation of oils.
Hydrogenation solidifies liquid oils and increases the shelf life and the flavor stability of oils and foods that contain them.
Trans fatty acids are found in vegetable shortening and, in some margarine, crackers, cookies, and snack foods.

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Trans fatty acids are also found in abundance in many deep-fried foods. Trans fatty acids both raise the 'bad' (LDL)
cholesterol and lower the 'good' (HDL) cholesterol levels in blood, markedly increasing the risk of heart disease

Essential Fatty Acids - Using carbohydrate, fat, or protein, the human body can synthesize all the fatty acids it needs
except for two—linoleic acid and linoleic acid. Both linoleic acid and linoleic acid are polyunsaturated fatty acids.
Because they cannot be made from other substances in the body, they must be obtained from food and are therefore
called essential fatty acids.

Linoleic acid an Omega-6 fatty acid and linoleic acid an Omega-3 Fatty Acids are found in small amounts in plant
oils, and the body readily stores them, making deficiencies unlikely. From both of these essential fatty acids, the body
makes important substances that help regulate a wide range of body functions: blood pressure, clot formation, blood lipid
concentration, the immune response, the inflammatory response to injury, and many others. These two essential nutrients
also serve as structural components of cell membranes.

Phospholipids - one of the three main classes of lipids; compounds that are similar to triglycerides but have choline (or
another compound) and a phosphorus-containing acid in place of one of the fatty acids.

Phospholipids in Foods. In addition to the phospholipids used by the food industry as emulsifiers, phospholipids are also
found naturally in foods. The richest food sources of lecithin are eggs, liver, soybeans, wheat germ, and peanuts.

Roles of Phospholipids. Lecithin and other phospholipids are important constituents of cell membranes. They also act
as emulsifiers in the body, helping to keep other fats in solution in the watery blood and body fluids. In addition, some
phospholipids generate signals inside the cells in response to hormones, such as insulin, to help alter body conditions.

Sterols - Sterols are large, complex molecules consisting of interconnected rings of carbon. Cholesterol is the most
familiar sterol, but others, such as vitamin D and the sex hormones (for example, testosterone), are important, too.

Sterols in Foods. Foods derived from both plants and animals contain sterols, but only those from animals—meats, eggs,
fish, poultry, and dairy products—contain significant amounts of cholesterol. Organ meats, such as liver and kidneys, and
eggs are richest in cholesterol; cheeses and meats have less. Shellfish contain many sterols but much less cholesterol
than was previously thought.

Sterols other than cholesterol are naturally found in plants. Being structurally similar to cholesterol, plant sterols interfere
with cholesterol absorption. Food manufacturers have fortified foods such as margarine with plant sterols, creating a
functional food that helps to reduce blood cholesterol.

Cholesterol Synthesis. Like lecithin, cholesterol can be made by the body, so it is not an essential nutrient. Right now, as
you read, your liver is manufacturing cholesterol from fragments of carbohydrate, protein, and fat. Most of the body’s
cholesterol ends up in the membranes of cells, where it performs vital structural and metabolic functions.

Cholesterol’s Two Routes in the Body

After it is made, cholesterol leaves the liver by two routes:
1. It may be incorporated into bile, stored in the gallbladder, and delivered to the intestine.
2. It may travel, via the bloodstream, to all the body’s cells.
The bile that is made from cholesterol in the liver is released into the intestine to aid in the digestion and absorption of fat.
After bile does its job, most of it is absorbed and reused by the body; the rest is excreted in the feces.

Cholesterol Excreted. While bile is in the intestine, some of it may be trapped by soluble fibers or by some medications,
which carry it out of the body in feces. The excretion of bile reduces the total amount of cholesterol remaining in the body.

Cholesterol Transport. Some cholesterol, packaged with other lipids and protein, leaves the liver via the arteries and is
transported to the body tissues by the blood. These packages of lipids and proteins are called lipoproteins. As the
lipoproteins travel through the body; tissues can extract lipids from them. Cholesterol can be harmful to the body when it
forms deposits in the artery walls. These deposits contribute to atherosclerosis, a disease that can cause heart attacks
and strokes.

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Health Effects of Fats
● High intakes of saturated or trans fats contribute to heart disease, obesity, and other health problems. ● High
blood cholesterol, specifically, poses a risk of heart disease, and high intakes of saturated fat and trans-fat
contribute the most to high blood cholesterol. Cholesterol in foods presents less of a risk. ● Polyunsaturated fatty
acids of the omega-6 and omega-3 families protect against heart disease. ● When monounsaturated fat such as
olive oil replaces saturated and trans fats in the diet, the risk of heart disease may be lessened.
● Though some fat in the diet is necessary, health authorities recommend a diet moderate in total fat and low in
saturated fat, trans fat, and cholesterol.

CHECK FOR UNDERSTANDING

You will answer and rationalize this by yourself. This will be recorded as your quiz. One (1) point will be given to the
correct answer and another one (1) point for the correct ratio. Superimpositions or erasures in your answer/ratio is not
allowed.

1. Which of the following foods is not a good source of carbohydrates?

a. Plain yogurt
b. Steak
c. Brown rice
d. Green peas
B
ANSWER: ________
Steak primarily has no carbohydrates, instead, it is primarily composed of protient and varying amounts of fats.
RATIO:___________________________________________________________________________________________
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2. Polysaccharides include:
a. galactose, starch, and glycogen.
b. starch, glycogen, and fiber.
c. lactose, maltose, and glycogen.
d. sucrose, fructose, and glucose.
B.
ANSWER: ________
Polysaccharides are composed alsmot entirely glucose. Polysaccharides have three types that are important to nurition, and these are the
RATIO:___________________________________________________________________________________________
glycogen, starch, and fibers.
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3. The chief energy source of the body is:

a. sucrose.
b. starch.
c. glucose.
d. fructose.
C
ANSWER: ________
Glucose is the cheif energy source of our body.
RATIO:___________________________________________________________________________________________
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4. The primary form of stored glucose in animals is:

a. glycogen.
b. cellulose.
c. starch.
d. lactose.
A.
ANSWER: ________
RATIO:___________________________________________________________________________________________
Glycogen is a hompolysaccharide found in the liver and muscles of animals where it is used to store energy.
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5. A hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration and that
elicits release of glucose from storage.
a. insulin

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b. glucagon
c.glucose
d. glycogen
B.
ANSWER: ________
The three main classes of lipids are namely the triacylalycerosis(triglycerides), phospolipids and sterols.
RATIO:___________________________________________________________________________________________
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6. Three classes of lipids in the body are:

a. triglycerides, fatty acids, and cholesterol.
b. triglycerides, phospholipids, and sterols.
c. fatty acids, phospholipids, and cholesterol.
d. glycerol, fatty acids, and triglycerides.
B
ANSWER: ________
RATIO:___________________________________________________________________________________________
The three main classes of lipids are namely the triglycerols, phospolipids, and sterols.
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7. A triglyceride consists of:

a. three glycerol attached to a lipid.
b. three fatty acids attached to glucose.
c. three fatty acids attached to a glycerol.
d. three phospholipids attached to a cholesterol
C.
ANSWER: ________
A triglyceride is made up of three faty acid chains linked to a glycerol. These fatty acids chains can be saturated or unsaturated and each chain
RATIO:___________________________________________________________________________________________
has a department chemical make up.
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8. Lecithin and other phospholipids in the body function as:

a. emulsifiers.
b. enzymes.
c. temperature regulators.
d. shock absorbers.
A.
ANSWER: ________
RATIO:___________________________________________________________________________________________
Lecithin and other phospholipids in the body function as emulsifiers.
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9. To minimize saturated fat intake and lower the risk of heart disease, most people need to:
a. eat less meat.
b. select fat-free milk.
c. use non-hydrogenated margarines and cooking oils such as olive oil or canola oil.
d. All of the above
D.
ANSWER: ________
All are correct regarding what people needs to do to minimize saturated fat intake and lower the risk of hear disease.
RATIO:___________________________________________________________________________________________
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10. The following are the functions of fats in the body. EXCEPT?
a. energy stores.
b. muscle fuel
c. padding
d. insulation
e. transport of nutrients
E.
ANSWER: ________
Fats in the body is not responsible for the transport of nutrients.
RATIO:___________________________________________________________________________________________
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RATIONALIZATION ACTIVITY

The instructor will now provide you the rationalization to these questions. You can now ask questions and debate among
yourselves. Write the correct answer and correct/additional ratio in the space provided.

1. ANSWER: ________
RATIO:________________________________________________________________________________________
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2. ANSWER: ________
RATIO:________________________________________________________________________________________
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3. ANSWER: ________
RATIO:________________________________________________________________________________________
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4. ANSWER: ________
RATIO:________________________________________________________________________________________
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5. ANSWER: ________
RATIO:________________________________________________________________________________________
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6. ANSWER: ________
RATIO:________________________________________________________________________________________
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7. ANSWER: ________
RATIO:________________________________________________________________________________________
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8. ANSWER: ________
RATIO:________________________________________________________________________________________
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9. ANSWER: ________
RATIO:________________________________________________________________________________________
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10. ANSWER: ________
RATIO:________________________________________________________________________________________
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LESSON WRAP-UP

You will now mark (encircle) the session you have finished today in the tracker below. This is simply a visual to help you
track how much work you have accomplished and how much work there is left to do.

You are done with the session! Let’s track your progress.

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AL Activity: DIRECTED PARAPHRASING

Summarize or paraphrase the concept based on your own understanding of the said topic. After the activity, your teacher
will rate your output as follows: E-Excellent, S-Satisfactory and N- Needs Improvement.
MONOSACCHARIDES DISACCHARIDES POLYSACCHARIDES TRIGLYCERIDES PHOSPHOLIPIDS

Define in your own Define in your own Define in your Define in your
understanding Define in your own own own
A single sugar understanding understanding understanding
molecules, primary understanding Type of fat storage A crucial compon-
source of energy in A twoo-linked A complex carbohy- molecules found in ent of cell memb-
the body. monosaccharides drayed made up of foods ranes.
multiple sugar nutrients
 Example Example Example Example Example
Glucose Sucrose Starch Saturated & Lecithin
unsaturated fats

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