Macronutrients

© Food – a fact of life 2009 Extension

 Learning objectives

• To understand that macronutrients are needed by the body.

• To know the functions and sources of carbohydrate, protein
and fat.
• To understand the consequences of malnutrition of
carbohydrate, protein and fat.

© Food – a fact of life 2009

 Macronutrients

The macronutrients are:

• carbohydrate;

• protein;

• fat.

© Food – a fact of life 2009

 Function and sources of carbohydrate

Carbohydrate provides the main source of energy for the body.

Some forms of complex carbohydrates may reduce cholesterol which is beneficial

for health.

© Food – a fact of life 2009

 Further classification of carbohydrate

There are different ways to classify carbohydrate.

One method is into:

1) sugar;

2) starch.

© Food – a fact of life 2009

 Classification of carbohydrate

Sugar
Monosaccharides are the simplest form of carbohydrate
molecules, e.g. glucose, fructose and galactose.

Disaccharides are formed when two sugar molecules join together,

e.g. sucrose (glucose and fructose), lactose (glucose and
galactose) and maltose (2 molecules of glucose).

Starch
Polysaccharides are made up of many monosaccharide's
molecules joined together, e.g. starch, glycogen, cellulose and
pectin.

© Food – a fact of life 2009

 Another classification systems for sugars

Intrinsic can be described as sugars incorporated into the cellular

structure of food,
e.g. sugars in whole fruits and vegetables.

Extrinsic sugars can be described as not bound into cellular

structure,
e.g. lactose in dairy products.

Non-milk extrinsic sugars (NMES) are sugars not bound into

cellular structure and also not found in milk,
e.g. honey, fruit juices, table sugar and confectionery are all
examples of foods containing NMES.

© Food – a fact of life 2009

 Excessive consumption of carbohydrate

Increased body weight

When too much carbohydrate is consumed and not used for
energy over an extended period of time, it is stored as fat.
Building up too much fat will increase body weight.
Increase dental caries
It is important that teeth are brushed twice a day and foods high in
sugar should be eaten with main meals, rather than in between
snacks to prevent dental caries.

© Food – a fact of life 2009

 Lack of carbohydrate

The short term effects of a lack of carbohydrates are weight loss

and lethargy.

Kwashiorkor and Marasmus are two forms of deficiency disease

which can develop in extreme conditions. These occur where
energy and protein are lacking in the diet over an extended period
of time.

© Food – a fact of life 2009

 Protein

Protein is needed for growth, development and repair of the body.

Excess protein can be broken down and used as a source of

energy.

Protein is made up of different combinations of amino acids.

These are the building blocks of protein.
Amino acids are compounds containing
carbon, hydrogen, oxygen, nitrogen
and, in some cases, sulphur.

© Food – a fact of life 2009

 Indispensable or dispensable?

The human body is able to make most amino acids itself and these
are known as non-essential or dispensable amino acids.

There are some amino acids that cannot be made by the body.

They are called indispensable amino acids (IAA) or sometimes

essential amino acids.

It is essential that these are provided in the diet as the body cannot
make them.

© Food – a fact of life 2009

 Body needs

Adults only need 8 indispensable amino acids for growth and

repair.

Children need to obtain 10 indispensable amino acids.

© Food – a fact of life 2009

 Biological value and complementation

It is not just the amount of protein, but the quality or biological

value of the protein that needs to be considered.

If a protein contains all the indispensable amino acids it is said to

have a high biological value.

If a protein does not contain all the indispensable amino acids it is

said to have a low biological value.

The amino acid that is in the shortest supply in relation to need is

termed the limiting amino acid.

© Food – a fact of life 2009

 High and low biological value

High biological value (HBV) proteins include:

meat, fish, eggs, cheese, and milk.

Low biological value (LBV) proteins include:

cereals, pulses, some nuts and vegetables.

In general, animal protein sources have a higher

biological value, than vegetable sources.

Vegetarians and vegans need to eat wisely to ensure

they are getting all the indispensable amino acids.

© Food – a fact of life 2009

 Protein complementation
Complementation of low biological value (LBV)
protein sources ensures that all essential amino acids
are consumed.

Amino acids of one protein source can compensate

for the limitations of the other, resulting in a
combination to create a high biological value meal.

© Food – a fact of life 2009

An example of protein complementation

Two foods providing vegetable protein are eaten at a meal e.g. a

cereal (bread) and a pulse (baked beans).

The amino acids of one protein compensates for the limitations of

the other.

This results in a combination of higher biological value.

© Food – a fact of life 2009

 The body’s needs for protein

Babies and children have a high need for protein

because they are growing.

Adolescents need protein for their rapid growth spurt.

Pregnant women need more protein than other

adults because of the growing baby.

Nursing mothers also need more protein for lactation.

© Food – a fact of life 2009

 Protein deficiency

Protein deficiency is rare, but there is a condition called PEM –

protein energy malnutrition. This can be seen in infants with
stunted growth or thin arms and legs, and large distended
abdomens.
Marasmus - this condition mainly affects infants
causing them to become thin and weak. The body
adapts to the shortage of energy and nutrients. All
energy stores are depleted as it is used to supply vital
organs.

Kwashiorkor - this condition is known to be the body’s

adaption to shortage of energy and nutrients.

© Food – a fact of life 2009

 Fat

Fat performs many functions in the body including:

• providing essential fatty acids;

• providing a concentrated source of energy;
• carrying fat soluble vitamins and is important for their
absorption;
• surrounding and protecting body organs;
• forming an insulating layer keeping the body warm.
Fatty Acid 1
Fat is made up of
Fatty Acid 2
fatty acids and glycerol.
Fatty Acid 3

© Food – a fact of life 2009 Glycerol

 Essential fatty acids

The body can make most fatty acids.

Essential fatty acids (EFA) are required for important functions in

the body. These must be provided by the diet because our bodies
cannot make them.

© Food – a fact of life 2009

Sources of saturated and unsaturated fats

• Saturated fat
Meat, coconut oil, palm oil, cakes and biscuits, lard.

• Unsaturated fat
* Mono unsaturated fat
Rapeseed oil, avocado and olive oil.

* Polyunsaturated fat
Oily fish, sunflower oil and pine nuts.
© Food – a fact of life 2009
 Over consumption of fat

Eating too much saturated fat has become a problem in our

society.

There are many health problems linked with too much saturated
fat in the diet, e.g. coronary heart disease, and strokes.

© Food – a fact of life 2009

 Review of the learning objectives

• To understand that macronutrients are needed by the body.

• To know the functions and sources of carbohydrate, protein
and fat.
• To understand the consequences of malnutrition of
carbohydrate, protein and fat.

© Food – a fact of life 2009

 For more information visit

www.nutrition.org.uk

www.foodafactoflife.org.uk

© Food – a fact of life 2009