Basic Concepts of Nutrition

z 1
MODULE
 z
Learning Outcomes:
1. Integrate relevant principles of anatomy and physiology,
biochemistry and health education in nutrition and diet
therapy. (CO1)
 
2. Develop competencies in understanding the effects of
nutrients in the body. (CO1)

3. Cooperate with the group in identifying nutrient rich foods

and developing menu plan with identified nutrients. (CO1).
 
4. Create a campaign material to promote good nutrition.
(CO1)
z
The Language
of NUTRITION
z
NUTRITION
Is the study of food in relation to health of an individual,
community or society and the process through which food is
used to sustain life and growth.

Is the science of food, the nutrients and other substances

therein, their action, interaction and balance in relation to
health and disease, and the process by which an organism
ingests, digests, absorbs, transports, utilizes and excreted
food substances.

Is the combination of processes by which a living organism

received and utilizes materials or substances needed for the
maintenance of its functions and for growth and renewal of
its components.
According
z to
WHO…

HEALTH- state of
complete physical,
mental and social
z
well-being and not
merely the
absence of
disease of
infirmity.
 z
Disease Prevention

 Primary prevention (avert occurrence of disease)

 Secondary prevention (monitoring techniques,

control the effects of disease)
 Tertiary prevention (treatment techniques, prevent
complications)
z

Chemical substances supplies by food that body

needs for growth, maintenance, and repair
NUTRIENTS
 z
CLASSES AND ESSENTIALITY

 Carbohydrates (CHO)

 Fats (Lipids)

 Proteins (CHON)

 Minerals

 Vitamins

 Water
 Is one that human body required but cannot
z manufacture in sufficient amounts to meet bodily

needs. Thus, must be supplied by foods in the diet.

ESSENTIAL NUTRIENTS
 Are not needed in the diet because the body
can make them from other substances.
z
Example: amino acid alanine (body
manufactures from raw materials)

NONESSENTIAL NUTRIENTS
z
A healthy body can manufacture in sufficient
quantities. Example: amino acids tyrosine

CONDITIONALLY ESSENTIAL
NUTRIENTS
z

ESSENTIAL
NUTRIENTS
FOR HUMAN
BEINGS
 z
FUNCTIONS OF NUTRIENTS:

1. Serve as a source of energy or heat

2. Support the growth and maintenance of tissue

3. Aid in the regulation of basic body processes

 SOURCE
z OF ENERGY
 ENERGY – the capacity to do work

 It may exist in a variety of forms: electric,

thermal (heat), chemical, mechanical and
others
 Example: Food – chemical energy –
electric signals in nerves and into
mechanical energy in muscles
 Carbohydrates, fats and proteins – energy
nutrients.
 Measured in KILOCALORIES (kcal)
 GROWTH
z AND
MAINTENANCE OF TISSUES

 Water, proteins, fats and

minerals – nutrient that
contribute to building body
structures.
 Example, certain minerals and
proteins help regulate how water
is distributed in the body.
z REGULATION OF BODY
PROCESSES

 Some nutrients control or regulate

body processes
 Example, certain minerals and
proteins help regulate how water
is distributed in the body.
 Vitamins helps in producing
efficient energy
 z
BODY COMPOSITION

 Water

 Protein

 Fat

 Ash (mineral content as in skeleton)

 Carbohydrate
FOOD – anyz
substance, organic or inorganic, when
ingested or eaten, nourishes the body by building
and repairing tissues, supplying heat and energy,
and regulating bodily processes.
FOOD SUSTAINS LIFE, SECOND TO OXYGEN!

FOOD QUALITY:
- Satiety value
Safe to eat
- Offers variety and
Nourishing
planned within the
Palatability socio-economic context
z

 Are foods or food ingredients

that have additional health or
physiological benefits over
and above the normal
nutritional value they provide
(Nicoletti, 2012)
z
 z FUNCTIONAL FOODS
CATEGORY SELECTED EXAMPLES
CONVENTIONAL FOODS (whole Blueberries
foods) Cranberry juice,
Cruciferous vegetables: broccoli,
cabbage, cauliflower, brussels
sprouts
MODIFIED FOODS, FORTIFIED Omega-3 fatty acids in eggs and
margarines
SYNTHESIZED FOOD Oligosaccharides functioning as
INGREDIENTS prebiotics

Adapted from Crowe and Francis, 2013: Milner, Toner and Davis, 2014
Factors affecting FOOD CHOICES
z
 z

Factors
Influencing
Food
Choice at
Difference
Levels
z
z MACRONUTRIENTS
z
CARBOHYDRATES
 z CARBOHYDRATES

 Major source of energy – break rapidly, readily

available
 Contains: carbon, hydrogen and oxygen atoms
(1:2:1)
 Two major groups: sugars and starches
 Sugars: simple structure (simple CHO)

 Starches: more complex (complex CHO)

 z
CARBOHYDRATES

Classification:
 According to COMPLEXITY of molecules and number
of sugar units:
 Monosaccharides (1 sugar unit)

 Disaccharides (hydrolyzed into two sugar units)

 Oligosaccharides (3 to 10 sugar units)

 Polysaccharides ( as high as 10,000 units)

 z
CARBOHYDRATES
Classification:
 According to DIGESTIBILITY:
 Digestible: sugars, starches, dextrin and glycogen
 Partially digestible: galactogens, mannosans, inulin and pentosans
 Indigestible carbohydrates: cellulose and hemicellulose

 Only digestible carbohydrates (sugars and starches) supply

energy.

 After complete hydrolysis, 1 gram yields 4 kcal

 Indigestible carbohydrates (cellulose and hemicellulose) are not

broken down by in the human intestines (lack of specific enzymes) –
do not produce energy
 z General Classification of Dietary Carbohydrates
CLASS SUB-GROUP PRINCIPAL COMPONENTS
SIMPLE Sugars Monosaccharides -Glucose, fructose, galactose,
CARBOHYDRATES
- Monosaccharides (1-2 (1 monosaccharide) xylose, ribose
- Disaccharides monosaccharides) Disaccharides
(2 monosaccharides) -Sucrose, lactose, maltose,
trehalose
Sugar Alcohols Sorbitol, mannitol, lactitol, xylitol,
(polyols) erythritol, isomaltitol, maltitol
Oligosaccharides Maltooligosaccharide -Maltodextrins
(3-9 s (alpha-glucans)
monosaccharides) Non-alpha-glucan- -Raffinose, stachyose, fructo- and
oligosaccharides galactooligosaccharides,
COMPLEX polydextrose, inulin
CARBOHYDRATES
- Oligosaccharides Polysaccharides Starch (alpha-glucans) -Amylose, amylopectin, modified
- Polysaccharides
(>9 monosaccharides) starches, glycogen
Non-starch -Cellulose, hemicellulose, pectins,
polysaccharides hydrocolloids (gums, mucilages,
beta-glucan), fructans, dextrins
z
 Monosaccharides
z

 GLUCOSE: dextrose or grape sugar – most important

sugar in human metabolism. “PHYSIOLOGIC SUGAR” or
“BLOOD SUGAR”

 Found in fruits, honey, corn syrup, sweet corn, and certain

roots.

 PRINCIPAL product of hydrolysis from starch and cane

sugar.

 Glucose: in the body, formed from starch digestion; in

metabolism – circulating carbohydrates

 Normal fasting blood sugar (FBS) 70 to 100 milligrams per

milliliters of serum or plasma

 Another name of glucose: DEXTROSE

 Monosaccharides
z

 FRUCTOSE: the sweetest of all sugars

 Found preformed in fruits and honey
 The sweetest of all the monosaccharides.
 Used extensively in soft drinks, canned
foods and various other processed foods
 High fructose corn syrup – very sweet
 Hydrolyzed from sucrose and inulin
 Changed to glucose in the liver and
intestine
 “LEVULOSE” – levorotatory form of sugar
 z
 GALACTOSE: not found free in nature but is
Monosaccharides
hydrolyzes from lactose or “milk sugar”.
 Changed into glucose in human metabolism, in
which enters the Krebs cycle to release energy
 Glucose can be converted to galactose to form
milk sugar or lactose in breast milk.
 Galactose is a component of some compound
lipids called CEREBROSIDES (found in brain
and nerve tissues)
 Yogurt and unaged cheese – free galactose.
 Least sweet of all monosaccharides
 z
Monosaccharides

 PENTOSES ( ribose and ribulose)

 five-carbon chain of simple sugars or monosaccharides
 Found in nucleic acids of meat and seafoods in bound form
 These are important components of nucleic acids and some co-enzymes.
 Ribose – important component of coenzyme (ATP, FAD and NAD) and the
backbone of genetic molecule: RNA
 Deoxyribose is a component of DNA
Disaccharides
z

 SUCROSE
 “cane sugar” or ”beet sugar” – from sugar
cane and sugar beets
 Abundant in molasses, maple syrup, some
fruits and vegetables
 Sucrose is the most common form of sugar in
cooking and in table service – “table sugar”
 1 molecule of glucose and 1 molecule of
fructose. Equal amount of this mixture: invert
sugar”
Disaccharides
z

 MALTOSE
 “malt sugar” – derived from digestion of starch with the aid of enzyme,
diastase, found in sprouting grains.
 Does not occur free in nature but can be hydrolyzed by amylases
(saliva & intestines) from starches of cereal grains.
 1 mol Maltose yields 2 mol of glucose
 In the intestine maltose is not readily fermented by bacteria – beneficial
for infant feeding
 Maltose combines with dextrin (dextrimaltose) – infant milk formulas
 Present in malt products, beer, infant formulas and sprouting seeds
 Disaccharides
z

 LACTOSE
 “milk sugar” – found in milk and milk products
 Hydrolyzed to glucose and galactose and slowly
digested
 The least sweet among sugars. Only 1/6 s sweet
as sucrose or table sugar
 Pregnant mothers: lactose can be formed from
glucose. Excreted in the urine as lactose.
 Lactose intolerant: lactose is not hydrolyzed in the
small intestines into glucose and galactose but
passes to the colon and is fermented by bacteria.
Limited fermentation causes laxative effect and
excessive diarrhea.
 z Sugar ALCOHOLS
Sugar Alcohol – sugar
replacers, polyols,
Characteristics:
nutritive sweeteners and
bulk sweeteners  Do not promote tooth decay

 Have cooling effect on the tongue

 Slowly and incompletely absorbed

from the intestines into the blood
Lacitol, maltitol, isomalt,
 May have laxative effect for some
sorbitol, xylitol and people if consumed in excess
mannitol
 z

 POLYOLS
 Neither sugar nor alcohol. Commonly referred as “sugar
alcohol”
 Group of low digestible carbohydrates derived from
hydrogenation of their sugar or syrup source (sorbitol from
glucose, lactitol from lactose)
 Three important sugar alcohol: sorbitol, xylitol and mannitol
(same sweetening effect of glucose)
S Approved Definitions of Food Label Terms
z
u TERM STANDARD
g
a Sugar-free Contains less than one-half of sugars
r per serving
Reduced sugar or less sugar At least 25% less sugar or sugars per
i serving than a standard serving size of
z a traditional food
n
No added sugar or without No sugars added during processing or
F added sugar packing including ingredients that
O contain sugar, such as juice or dry fruit
O
D Low sugar May not be used as a claim on a food
S label.
 z
NONNUTRITIVE SWEETENERS

 Sugar substitutes – provide intense sweetness

 Do not add bulk or volume to a food product; only add

sweetness
 150 to 500 times as sweet as sugar

 Mostly artificial, or synthetic

Artificial Trade Name Comments
Sweetener z

Aspartame Nutrasweet Used in puddings, gelatins, frozen desserts,

yogurt, hot cocoa mixes, soft drinks, carbonated
beverages, teas, breath mints, chewing gums,
come vitamins and cold preparations.

Saccharin Equal Artificial sweetener

Sweet’N Low Carbonated beverages, toothpaste, cold
remedies, puddings, cakes, cookies

Sucralose Slenda The only noncaloric sweetener made from sugar

Rebaudioside A & Stevia Only the forms listed have been granted approval
stevioside purified by the FDA, not the whole stevia leaves (which
from Stevia are sold as dietary supplements).
leaves
Polysaccharides
z

 STARCH
 World’s most abundant chief form of carbohydrate.

 Major source of CHO: grains, starchy vegetables, and legumes and in

food made from grains (cereals, breads and pasta)
 Starch molecules, 2 components: AMYLOSE: straight chain and
AMYLOPECTIN: branched chain
 Complete hydrolysis: glucose

 Partial hydrolysis: dextrin and maltose

 Amylose starches: compact, with low solubility and less rapidly digested
 z
Polysaccharides
 DEXTRIN
 Intermediate product of starch digestion and formed from partial hydrolysis of starch.
 Action of dry heat on starch (toasting bread or browning of cake crust) produces dextrin

 GLYCOGEN
 “animal starch” – storage form in the body is in the liver and muscles.
 Muscle glycogen – directly supplies energy to the surrounding tissues during exercise and work.
 Liver glycogen – changed into glucose and circulated by blood to parts of the body
 Food sources: liver and oysters
 Glycogen stores – readily converted into lactic acid
 Normally, ONLY 355 grams (or close to 1/3 kilo) of glycogen is present in the body.
 Excess amount of glucose beyond the limits of glycogen storage will be converted into body fats
and store in adipose tissues
 z Complex and Simple Carbohydrates
Complex Carbohydrates as Complex Carbohydrates as Refined sugars are found in:
natural starches are found refined starches are found
in: in:
Bananas Biscuits, pastries and cakes Biscuits, cakes and pastries
Barley Pizzas Chocolate
Beans Sugary processed breakfast Honey and jams
Brown rice cereals Jellies
Chick peas White bread Brown and white cane sugar
Lentils White flour Pizzas
Nuts White pasta Prepared foods and sauces
Oats White rice Soft drinks
Potatoes Sweets and snack bars
Root vegetables
Sweet corn
Wholegrain cereals
Wholemeal: breads, cereals,
flour, pasta
Yams
 z
COMPLEX CARBOHYDRATES

 FRUCTOOLIGOSACCHARIDE (FOS)
 Act ”like soluble fiber”
 Lowers intestinal pH by producing short- chain fatty acids
 “neosugar” – found in banana, barley, garlic, grains, onions and
tomatoes

 INULIN
 Acts “like soluble fiber”
 Increases the production of bifidobacterial and helps increase
resistance to infection
 Dietary FIBER
z
 FIBER
 Called “roughage” or “bulk” is the indigestible part of food.
 It does not add fuel or energy value to the diet but adds volume.
 Derived from plant sources and contains polysaccharides (cellulose, hemicellulose,
pectin, gums, mucilages and lignins)
 Most well-known dietary fiber: cellulose
 Cannot be digested by man due to lack of enzymes that can split the beta-linkages in
these complex polysaccharides.
 Insoluble Fiber: made up of the structural parts of plants with indigestible fibers cellulose,
hemicellulose and lignin. Do not dissolve in water.
 Adequate Intake (AI) for fiber based on 14 grams of fiber per 1000 kcal
 Men: 38 grams
 Women: 25 grams
 z
Dietary FIBER
 SOLUBLE FIBER
 Food sources: beans, oatmeal, barley, broccoli and citrus, oat bran

 Soluble fiber and thickens to form gels

 Reduces cholesterol levels, regulates blood sugar levels and weight loss

 INSOLUBLE FIBER
 Food sources: woody or structural parts of plants such as fruit and
vegetable skins, and the outer coating (bran) of wheat kernels.
 Promote regularity of the bowel movements and reduce risk of
diverticular disease and some forms of cancer.
 Decreased transit time and decreased intestinal pressure
 z Dietary FIBER

 CELLULOSE – non starch CHO polymer made of straight chain of glucose

molecules linked by beta bonds and can be found in: whole- wheat flour,
bran and vegetables. Polysaccharide composed on many glucose units in
straight chain like STARCH.

 HEMICELLULOSE – non-starch CHO polymer made of glucose, galactose,

xylose and other monosaccharides. Found in: bran and whole grains
 Indigestible polysaccharide found in agar, pectins, woody fibers, leaves and
stems. Less polymerizes than cellulose and can be hydrolyzes by dilute acids.
 Composed on sugars besides glucose (pentose, galactose and acid forms of
these sugars)

 LIGNIN – nonCHO polymer containing alcohols and acids. Woody fibers

 Dietary FIBER
z

 Pectin, mucilages and gums: SOLUBLE fibers – they dissolve in water

 Cannot be broken down by human enzymes but ca be metabolized (or fermented) by

bacteria in the large intestines.

 PECTIN – fiber made of galactouronic acid and other monosaccharides. Absorbs water and
forms a gel. Food thickening or binding agent. Often used in jams and jellies. Sources: citrus
fruits, apples, strawberries and carrots.

 MUCILAGES and GUMS – similar in structure.

 Mucilages are dietary fibers that contain galactose, mannose and other monosaccharides

 Gums are dietary fibers that contain galactose, glucuronic acid and other monosaccharides.
Sources: oats, legumes, guar and barley

 Psyllium is soluble fiber obtained from a sees of a plant: genus plantago ovata. Composed
of 80% dietary fiber and small amount of protein, fats, vitamins and minerals.
 z
Dietary FIBER

 FUNCTIONS OF DIETARY FIBER

 Provides bulk; acts as a broom on our digestive tract to prevent
constipation; prevent diverticular disease; reduce incidence of colon
cancer; reduce blood cholesterol level and decrease mucosal
absorption.
 Average daily amount of fiber: 20 to 30 grams (US National Cancer
Institute and Dietetic Associations)
 FNRI-DOST recommended: daily intake of 20 to 35 grams dietary
fiber comprising of 5 to 7 grams of soluble fiber and 15 to 23 grams of
insoluble fiber for normal adults.
 z
FUNCTIONS OF CARBOHYDRATES

 Chief source of energy

 Cheap and main energy food

 Protein sparer

 Regulator of fat metabolism

 Sole energy source for the brain and nerve tissues

 Storage form of energy as glycogen

 Regulator of intestinal peristalsis and provider of bulk

 z
Special Functions of Specific
Carbohydrates

 Galactose and glucose in the cerebrosides are constituents of

the brain and nerve tissues.

 Lactose has a special function in infant feeding. It is used in high

calorie, high-carbohydrate liquid formulae where large amounts
of sucrose cannot be tolerated. Favors absorption of calcium
and synthesis of certain B-vitamins (esp Niacin - uses amino
acid trytophan as precursors)

 In the liver, glucuronic acid, a metabolite of glucose has

detoxifying effect.
 z
Special Functions of Specific
Carbohydrates

 Inulin is important in “inulin clearance test” – a test for kidney

function. Inulin is filtered in the glomerulus of the kidney, but not
absorbed nor secreted in the renal tubules, thus used as index
to renal function to test glomerular filtration rate.

 Ribose and deoxyribose are important constituents of nucleic

acids, RNA and DNA.
 Food Sources of CHO
z
 The most common food sources: sugars, cereal grains and their products (rice, corn,
oat, breads and other baked goods, noodles or pasta, etc..), root crops, starchy
vegetables and dried legumes. Fruits and milk.

 Recommended Daily Intake of CHO

 Institute of Medicine: 130 g/d for adult and children based on the average minimum amount
utilized by the brain.
 WHO: 55%-75% of energy intake. Less than 10% from sugar. Dietary fiber – 25 grams/ day
 Supply CHO foods that are not “empty calories” (pure carbohydrate foods supplying energy
and no protein, vitamins or minerals) Example: refined sugar, pure starches, soft drinks,
plain candies, cooking oil.
 “Protective foods” (whole grains, enriches cereals, fruits and dried legumes) are
recommended food sources. Provides some protein, vitamins and minerals as calories.
 A serving of whole grains, 3 servings of fruits and 2 servings of leafy vegetables everyday
provides fiber or cellulose
 Public Health Program Related to
z
Carbohydrates
 Rice Enrichment Laws
 R.A. 832 required addition of thiamin or vitamin B1, niacin and
iron to milled rice. 2 cups of enriched, raw rice contains 1.6 mg
thiamin, 13 mg niacin and 10 mg iron.
 P.D. 1211, regulates the milling of rice, requires all mill owners/
operators to mill a minimum of 10% of palay received or milled by
them into brown rice.
 R.A. 8976, Food Fortification Law, required the fortification of
wheat flour with vitamin A and iron, cooking oil and sugar with
vitamin A and rice with iron.
Health zProblems Related
to Carbohydrates

 DENTAL CARIES
z
 z
MACRONUTRIENTS
z
FATS/
LIPIDS
 z
LIPIDS

 Major source of fuel for the body.

 Carbon, hydrogen and oxygen

 Include true fats, oils and fat like compounds such as lipoids and sterols

 Animal sources – with larger content of saturated fats and higher

melting point and solid at room temperature
 Plant sources – in the form of oils, with lower melting point and more
unsaturated fats
 Insoluble in water and greasy
Kind of LIPIDS Description
LIPIDS z Organic substances of a fatty nature; includes fats,
oils, waxes, and other fat-related compounds ie.,
cholesterol
GLYCERIDES formed from glycerol base with 1, 2 or 3 fatty acids
(mono-, di-, triglycerides. Principal constituents of
adipose tissue found in animal and vegetable fats and
oils.
FATTY ACIDS Major structural components of fats

TRIGLCERIDES Fats in the body or in food

SATURATED Filled with available carbon bonds with hydrogen,

making fat harder and more solid at room temperature
(solid food fats – animal source)
 z
CLASSIFICATION OF FATTY ACIDS

 Saturated Fatty Acid

 Capable of holding

 Heavy and dense (ie, solid at room temperature)

 Mostly from animal origin

 Food sources: meat, dairy and eggs

 z
CLASSIFICATION OF FATTY ACIDS

 Unsaturated Fatty Acid

 Not completely filled with all the hydrogen that it can hold

 Less heavy, less dense (liquid at room temperature)

 Fatty aids with one (1) unfilled spot (one double bond between
carbon atoms) – monounsaturated fat
 Food sources: vegetable oils: olive, canola (rapeseed), peanut, nuts
(macadamia, hazelnuts, almonds and pecans; and avocados.

 Fatty acids with 2 or more unfilled spots (more than 1 double bond
 z
CLASSIFICATION OF FATTY ACIDS

 Nomenclature of unsaturated fatty acids

 Classified according to LOCATION of the first double
bond from the omega end(methyl end)
 First double bond starts on the 3rd methyl end =
omega-3 fatty acids
 First double bond starts on the 6th methyl end =
omega-6 fatty acid
 z
ESSENTIAL FATTY ACIDS

Criteria to qualify nutrients as “Essential

nutrient“:
 Its absence will create a specific deficiency disease

 The body cannot manufacture it is sufficient amounts

and must obtain it from the diet.
 A diet with 10% or less of total Kcal from FAT cannot
supply adequate amounts of essential fatty acids.
 z
ESSENTIAL FATTY ACIDS

The ONLY fatty acids known to be essential for

complete human nutrition are polyunsaturated FA
 Linoleic acid

 Alpha-linolenic acid

 Important to tissue strength, cholesterol metabolism,

muscle tone, blood clotting, and heart action.
 Must come from food we eat.
 z
ESSENTIAL FATTY ACIDS

Adequate dietary supply of essential fatty acids,

the body is capable of manufacturing:
Saturated

Monounsaturated

Other polyunsaturated FA

cholesterol
 z
TRANS-FATTY ACIDS

 Trans fats are unnecessary in human nutrition

and may cause cardiovascular disease.
 Commercially hydrogenated fats: margarine,
snack items, fast food, etc..
 z
LIPOPROTEINS
 Are major vehicles for lipid transport in the bloodstream.

 Combinations of triglycerides, protein (apoprotein), phospholipids,

cholesterol and other fat-soluble substances (e.g., fat-soluble vitamins)

 Fat cannot freely travel in the bloodstream; needs water soluble carrier

 Lipoprotein’s relative load of fat and protein determines its density.

 Low-density lipoproteins – carry fat and cholesterol to cells

 High-density lipoproteins – carry free cholesterol from body tissues

back to liver for metabolism
 z
PHOSPHOLIPIDS

 Triglyceride derivative

 Major constituents in cell membranes and allow for

membrane fluidity.

 LECITHIN – lipid substance produced by the liver, produces

by the liver, is the key building block of cell membranes
 Combination of glycolipids, triglycerides, and phospholipids

 Transports fats and cholesterol

 z PHOSPHOLIPIDS
 EICOSANOIDS
 Signaling hormones that exert control over multiple functions in
the body
 Inflammatory response, immunity

 Messages for the central nervous system

 Four classes:
 Prostaglandins

 Prostacyclin

 Thromboxane

 leukotrienes
 z STEROLS

 A subgroup of steroids, which is amphipathic in nature

 Sterols in plants – phytosterols

 Sterols in animals – zoosterols

 Function: membrane fluidity and cellular signaling

 Cholesterol – most significant zoosterol

 z STEROLS
CHOLESTEROL
 Vital to membranes

 Precursor for some hormones

 Plays important roles in human metabolism

 Occurs naturally in food of animal origin: egg yolks, organ meats

(e.g., liver, kidney), other meats
 Human body synthesizes endogenous cholesterol: liver, adrenal
cortex, skin, intestines, testes, ovaries
 RDA: < 300 mg/ day
 z FUNCTIONS OF FATS/ LIPIDS
FAT IN FOODS

 Serve as a fuel for energy production. A much more concentrated form

of fuel yielding 9 kcal/g when burned.

 Dietary fat supplies the body with essential fatty acids (linoleic and
alpha-linolenic acid).

 Foods high in fat generally contains a good source of fat-soluble

vitamins and promote its absorption.

 Add flavors to food and contributes to feeling of satiety after meal.

 Fat substitutes provide improved flavor and physical texture to low-fat/

fat-free foods and help reduce total dietary intake of fats.
 z FUNCTIONS OF FATS/ LIPIDS

FAT IN THE BODY

 Fat stored as adipose tissue that supports and protects vital organs.

 A layer of fat directly under the skin helps in the regulation of body
temperature.

 Fat creates the selectively permeable lipid bilayer in cell membranes to

facilitate transport of various nutrients in and out of cells.

 Protective myelin sheath surrounding neurons is composed of fat.

 z FOOD SOURCES OF FAT

 Chief dietary supply of saturated fat and cholesterol:

 animal sources, most concentrated: meat fats (bacon,

sausage),
 dairy fats: cream, ice cream, butter, cheese and egg yolks

 Plant sources: vegetable oils (safflower, corn, cottonseed,

soybean, peanut, olive) - unsaturated fats
 Coconut and palm oils (saturated fatty acids)
 z Characteristics of FOOD Fat Sources

 VISIBLE fat
 Obvious fats, easy to see

 Butter, margarine, separate cream, salad oils, dressings, lard,

shortening, fatty meals

 INVISIBLE fat
 less visible

 Includes: cheese, cream portion of homogenized milk, nuts,

seeds, olives, avocados, and lean meat
z
z MACRONUTRIENTS
z
PROTEINS
 z

 PROTEINS - proteios = “to hold first place” or “is of prime

importance”
 Building and repair of cells

 Enzymes, hormones, muscle cells, blood cells, antibodies

depend on proteins
 PROTEINS – large complex organic compounds
composed of amino acids: building units
 Carbon, Hydrogen, Oxygen and Nitrogen
 z Types of Amino Acids according to
Essentiality
AMINO ACIDS
 Essential – indispensable aà , cannot be synthesize
by body from readily available materials at the speed to
keep growth rate.
 Histidine, Isoleucine, Leucine, Lysine, Methionine,
Phenylalanine, Threonine, Trytophan, Valine
 z

AMINO ACIDS
 Semi - Essential – semi- indispensable aà reduces the
need for a particular amino acids or partially spares it.
 Arginine, Tyrosine, Cycteine, Glycine, Serine

 Example: Cysteine can reduce the need for methionine

but it cannot completely reduce it.
 z

AMINO ACIDS
 Non - Essential – dispensable aà, these are not
dietary essential; it can be synthesized by the body
with adequate raw materials for synthesis.
 Glutamine, Glutamic Acid, Alanine, Aspartic Acid,
Aspargine, Cystine, Proline, Citrulline, Homocysteine,
Norleucine, Ornithinine, Taurine, Hydroxyglycine,
hydroxyproline
 Types Proteins according to Structure
z
and Spatial Arrangement

1. Fibrous proteins – protective tissues of animals (skin,

hair, tendons, feathers, fins, scales of fish). Insoluble in
water and provide support to cells and tissues.
Example:
Keratin – hair
Collagen – connective tissue, tendon, muscles
Fibrin – blood clots
Myosin - muscle
 Types Proteins according to Structure
z
and Spatial Arrangement

2. Globular protein – soluble in water

Example :
casein in milk, cheese,
albumin in egg white and milk, and
globin in red blood cells
 Amino Acid content of PROTEIN
z

Complete protein – contains all essential aà

Partially complete protein – maintains life but not
support growth
Incomplete protein – cannot support life and growth
 FUNCTIONS of Proteins and Amino Acids
z

1. Build and repair body tissues (structural role)

2. Supply energy (fuel nutrient)

3. Regulate body processes (regulator of physiologic

processes)
 z

Food-
Health-
Charts/
Diet and
nutrition,
Health
food,
Contami
nated
food
z
z
z
z
z
z

WATER
z
z

https://www.yourbodyi
nharmony.co.uk/drink-
more-water-for-better-
health/
z

Hydration and
Your Health –
Faithful Fit
Mom
 z References

 Holli, Betsy B. (2018) Nutrition Counseling and Education Skills: Guide for Professionals

 JN The Journal of Nutrition. Oxford Academic. American Society of Nutrition.

https://academic.oup.com/jn

 Mahan, Kathleen; Escott-Stump, Sylvia and Raymond, Janice. (2014). Kraue’s Food and
Nutrition Care Process

 Roth, Ruth A. (2017) Nutrition and Diet Therapy

 The Lancet. Science Direct. Volume 382, Issue 9890.

https://www.sciencedirect.com/science/article/abs/pii/S0140673613609964

 Whitney Ellie and Rady Rolfes, Sharon. (2019). Understanding Nutrition. Fifteen Edition.
https://books.google.com.ph/books?hl=en&lr=&id=9xREDwAAQBAJ&oi=fnd&pg=PP1&dq=
nutrition+research+articles&ots=mG7i8_XnqX&sig=syYs4O_AGmQ4RCx2mKGcw7WSsjk&
redir_esc=y#v=onepage&q=nutrition%20research%20articles&f=false