MACRONUTRIENTS

CARBOHYDRATES
• An organic compound (saccharides- starches
and sugars) composed of carbon, hydrogen
and oxygen.
• They provide the major source of energy for
the body or as much as 80% to 100% of
calories.
 Normal requirement
• Average female consume between 180 and
230 grams
• Average male consume between 200 and 330
to meet the average demand for energy needs
 FUNCTIONS
1. Energy
The principal function is to serve as a major
source of energy for the body.
• Approximately 375 gms is stored in the liver
and the muscle tissues and is also present in
the circulating blood sugar.
• Following is the breakdown of carbohydrates
storage in the body:
Liver glycogen - 110 gm
Muscle glycogen - 245 gm
Extra-cellular blood sugar - 20 gm
TOTAL - 375 gm/1460 cal
2. Glucose
• Glucose is indispensable for the maintenance
of the functional integrity of the nervous
tissue
3. Protein sparing action
 Carbohydrates exert a protein-sparing action.
4. Fat metabolism
• Carbohydrates is necessary for normal fat
metabolism.
• Ketones are products of fat metabolism which
are normally broken down into fatty acids.
• Ketosis – abnormal increase of ketones in the
body
5. Rougphage of the diet
• Carbohydrates aid in normal elimination.
6. Synthesis of body substances
• Carbohydrates aid in the synthesis of
nonessential amino acids, glycoproteins and
glycolipids
7. Also supply significant quantities of proteins,
minerals and vitamin B.
8. Lactose encourages the growth of the
beneficial bacteria, resulting in a laxative
action.
The Family of Carbohydrates
Simple or refined carbohydrates – Sugars:
Monosaccharides
Glucose
Fructose
Galactose
Disaccharides
Sucrose
Lactose
Maltose
Complex Carbohydrates:
Starch (Polysaccharides)
Dietary fiber (non-starch polysaccharides)
Insoluble fiber:
Cellulose
Hemicellulose
Lignin
Soluble fiber:
Pectin
Gums
Mucilages
 CLASSIFICATIONS OF
CARBOHYDRATES
A. Monosaccharides or simple sugars
• Is the simplest form of carbohydrates.
• These include:
1. Glucose (dextrose)
• the principal form in
which carbohydrates is
used by the body.
• “blood sugar” (usually
found in grapes, corn and
blood)
• The process where
protein is converted to
glucose is called
gluconeogenesis.
2. Fructose (levulose)
• the sweetest of simple
sugars.
• It is found in honey,
fruits some vegetables.
3. Galactose
• not found free in
foods.
• It is produced from
lactose (milk sugar)
by digestion and is
converted to glucose
in the body.
B. DISSACHARIDES OR DOUBLE-
SUGARS
1. Sucrose
• ordinary table sugar –
processed from cane
and beet sugar.
• Found in fruits,
vegetables, syrups and
sweet foods.
2. Lactose (milk sugar)
• “ milk sugar”
•Found in milk and milk
products except cheese
•It is converted to glucose
and galactose in digestion
and is less soluble and less
sweet than sucrose.
3. Maltose
• It occurs in malt
products and in cereals.
• Can be found in certain
infant formulas and
beer and malt beverage
products.
C. POLYSACCHARIDES
1. Starch
• They supply energy for
a longer period of
time.
• Examples: rice, wheat,
corn, carrots and
potatoes.
2. Dextrins
• formed by the breakdown of starch.
3. Cellulose
• Chemical name for fiber
• They lower the blood glucose level of people
with diabetes
• important in the manufacture of numerous
products, such as paper, textiles,
pharmaceuticals
Classified into:
a. Soluble
b. Insoluble
4. Pectin
• Sources from fruits and are often used as a
base for jellies.
• Found mostly in fruits.
• Used in the treatment of diarrhea because it
absorbs toxins and bacteria in the intestine.
5. Glycogen (animal starch)
• are formed from glucose and stored in the
liver and muscle tissue.
• Food sources – mainly meats and sea foods
 Sources of Carbohydrates
Carbohydrate Food source

1. Monosaccharides
Glucose Fruits, honey, corn syrup
Fructose Fruits, honey
Galactose, Maltose These do not occur in free form in foods

2. Dissaccharides
Sucrose Cane and beet sugar
Lactose Milk and milk products
Maltose Malt and cereal products

3. Polysaccharides
Digestible:
Starch and Dextrin Grains, vegetables especially roots & legumes.
Glycogen Meat products and seafoods
Indigestible:
Cellulose Stalks and leaves of vegetables, outer coat of seeds
Pectins, Gums Fruits, plant secretions and seeds
Digestion of Carbohydrates
 Sources of Carbohydrates
• Whole grains
Wheat flour, refined cereal
• Sweet potatoes
• Milk
Dairy products
• Sugars and sweets
 HEALTH EFFECTS
1. Weight control – fibers rich in complex
carbohydrates tend to be low in fat and
added sugars and can promote weight loss.
2. Heart disease – high carbohydrates diets,
rich in whole grains, may protect against
heart disease and stroke.
3. Cancer – high carbohydrate diets can help
prevent many types of cancer.
4. Diabetes – high carbohydrates, low fat diets
help control weight
5. Gastrointestinal health – dietary fibers
enhance the health of the large intestine.
FATS OR LIPIDS
Classifications of Fats
A. Simple Lipids
 B. Compound Lipids
Types:
1. Phospholipids
2. Glycolipids
3. Lipoprotein
1. Phospholipids
a. Lecithin
b. Cephalin
• is needed to form thromboplastin for the
blood clotting.
c. Sphingomyelin
• is found in the brain and other nerve
tissue as a component of myelin sheath.
2. Glycolipids – are compounds of fatty
acids combined with carbohydrates and a
nitrogenous base.
a Cerebrocides
b. Gangliosides
3. Lipoproteins
 C. Derived Lipids
• are simple derivatives from fat digestion or
other more complex products.
• are fat substances produced from fats and
fat compounds during digestive
breakdown.
 1. Fatty Acids
• Are the key refined fuel forms of fat that
the cells burns for energy.
• They are the basic structural units of fat
and may be saturated or unsaturated in
nature.
3 Forms of fatty acid:
a. Saturated fats
b. Monosaturated fats
c. Polyunsaturated fats
Saturated Fats
Monounsaturated fats
Polyunsaturated Fats
 Sources of Fatty Acids

Saturated Unsaturated
Animal Fat Plant Oil
beef Mutton Vegetable oil Corn
seafood Egg Peanut Cotton
Red meat Poultry Soybean Olives
Dairy Tallow yolk Cailiflower Olive oil
Suet
 2. Glycerol
• water-soluble component of trigylcerides
and it comes out 10% of the fat.
•  is sweet-tasting and of low toxicity.
 3. Steroids
• are a class of fat-related substances that
contain sterols.
• Cholesterol is the main member of this
group.
The Omega-6/Omega-3 Ratio
Omega-6
Omega-3
 Functions of Fats
• Important source of calories to provide a
continuous supply of energy.
• Protein sparing
• Fat is essential to maintain the constant
body temperature by providing effective
insulation underneath the skin
• Fat cushions vital organs such as the
kidney against injury.
• Fat facilitates the absorption of the fat-
soluble vitamins (ADEK)
• Fat contributes flavor and palatability to
the diet
 Food sources
A. Visible fats
• Are fats extracted from the following
sources:
a. Oil seeds – coconut, corn, cornseed,
groundnut, mustard, soyabean, sunflower,
sesame
b. Animal fats – butter and ghee (semifluid
butter)
c. Fish oils – shark and cod liver oils
B. Invisible or hidden fats
• Are those which form an integral part of
foods and are therefore not visible.
• It includes the fats present in the cells and
cell walls and cell membranes of both
plant and animal tissues.
a. Plant food – cereals, vegetables, spices, nuts
and oil seeds, coconut, avocado
b. Animal food – milk and milk products (cream
cheese), flesh foods ( mutton, beef, pork,
chicken) organ meats (brain, liver, kidney),
fish , shrimps, prawn
Foods high in saturated fatty acids
 Whole milk, cream, ice cream, cheese
made from whole milk, egg yolk
 Medium fat or fatty meats; beef, lamb
pork, ham
 Bacon, butter, coconut oil, lamb fat, lard,
regular margarine, salt pork, hydrogenated
shortenings
Foods high in polyunsaturated fatty
acids
 Vegetable oils, safflower oils, corn, cotton
seed, soybean, sesame, sunflower
 Salad dressings made from the above oils,
mayonnaise, French dressings
 Special margarine: liquid oil
 Fatty fish: salmon, tuna, herring
Essential fatty acids not manufactured in the
body but must be prepared in the diet:
1. Linoleic acid – member of the Omega 6
family.
2. Linolenic acid – member of the Omega 3
family.
 Health effects of Lipids
1. Heart disease – elevated blood cholesterol is a
major risk factor for cardiovascular diseases.
2. Risk from saturated fats – lauric, myristic, and
palmitic acids raise blood cholesterol levels.
3. Benefits from monounsaturated fats – olive oils
lower risk for heart disease
4. Benefits from Omega 3 polyunsaturated fats –
lowers blood cholesterol and prevent heart
disease.
5. Cancer – fat does not instigate cancer
development but can promote it once has
arisen.
6. Obesity – high fat diets tend to store body
fat
 Normal Requirements
• No specific recommendation for the level
of fat intake according by the Food and
Nutrition Board.
Cholesterol Content of Foods
TRANS FAT
 Hydrogenation
• Trans fat are made by a chemical process
called partial hydrogenation.
• Partial hydrogenation - is a chemical
process in which hydrogen is added to
liquid oils to turn them into a solid form.
 Shelf Life and Texture
• Lengthens the shelf life of food
• Add a pleasing mouth-feel to all manner of
processed foods
 Worse than Butter
• Trans fat raise the level of the total and
bad cholesterol and also strip the levels of
good cholesterol
• Increase triglyceride levels in the blood,
adding to the danger of CVD.
 How to Lower Fat Intake
Guidelines:
1. Don’t deprive yourself of fatty foods. Eat
moderately.
2. To be moderate, add healthy foods in the
diet.
 What Happens When Trans Fat
is Consumed?
Trans fats also:
Accelerate aging
Compromise the immune system
Damage the lungs
Damage reproductive organs and their processes
Contribute to mental decline
Increased the risk for arthritis and autoimmune
disease
Increase problems with mental functioning
 Making Positive Changes
1. Eliminating Trans Fats
2. Fighting Fat with Fats
3. Cleanse, Rejuvenate, and Supplement
PROTEINS
 PROTEINS
• Proteins are essential nutrients for the
human body. They are one of the building
blocks of body tissue, and can also serve
as a fuel source.
• One fifth of an adults total body weight is
protein. Protein is found in every cell of our
body.
 NORMAL REQUIREMENTS
• The amount of protein required in a
person's diet is determined in large part
by the ff:
overall energy intake
the body's need for nitrogen and essential
amino acids
body weight and composition
rate of growth in the individual
 physical activity level
 individual's energy and carbohydrate
intake
 as well as the presence of illness or injury.
Daily protein requirements should be
between 10% to 15% of our daily caloric
intake.
Adult – 0-9 g/kg BW
Children
Pregnancy
Lactation
 Classification
A. Simple Proteins
1. Albumins
2. Globulins
3. Glutelins
4. Prolamins
5. Albuminoids
6. Histones and protamines
B. Compound Proteins, conjugated proteins
or proteids
1. Nucleoproteins
 Necessary for the synthesis of proteins in the
cytoplasm
2. Mucoproteins and glycoproteins
3. Lipoproteins
4. Phosphoproteins
5. Chromoproteins
6. Metalloproteins

C. Derived Proteins
 Amino Acids
• Amino acids are known as the building
blocks of protein.
• They perform many important functions
such as: building cells, protecting the body
from viruses or bacteria, repairing
damaged tissue and carrying oxygen
throughout the body
• 9 amino acids are termed “essential”
because the body cannot produce them
• 11 amino acids are termed “nonessential”
 Types of Amino Acids
1) Essential Amino Acids –are those that are
necessary for good health but cannot be
produced by the body and so must be
supplied in the diet.
– Ex. Threonine, Leucine, Isoleucine, Valine,
Lysine, Methionine, Phenylalanine,
Tryptophan
2) Non-Essential Amino Acids –are those
that are produced by the body so not as
necessary in the diet
– Ex. Glycine, Alanine, Aspartic Acid, Glutamic
Acid, Proline, Hydroxyproline,
Cystine,Tyrosine, Serine, Arginine, Histidine
 Complete and Incomplete
Protein
1. Complete protein
– Sources: proteins from animals – meat, milk,
cheese, eggs
2. Incomplete
– Sources : Plant: grains, legumes, seeds and
nuts
 Digestion of Protein
Mouth- Stomach empties the Where protein
mechanical chyme into the small digestion
mastication intestine occurs

into polypeptides that are Enzymes: Pepsin,

then broken down by trypsin, chymotrypsin
various exopeptidases and break down food
dipeptidases into amino proteins
acids.
 Functions of Proteins
1. Build and repair body Proteins form integral parts of most body structure
tissues such as skin, tendon, membranes, muscles, organs
and bones. They support the growth and repair of
body tissues.
2. Enzymes Lipase helps to breakdown fat and sucrose breaks
down sugar.

3. Hormones Regulate body process.

4. Antibodies Inactive foreign invaders thus protecting the body

against disease.

5. Fluid and electrolyte Protein help to maintain the volume and composition
balance of body fluids.

6. Acid-base balance Proteins help maintain the acid-base balance of the

body fluids by acting as buffers.
7. Energy Proteins provide fuel for the body’s energy needs

8. Storage Proteins help to store iron and copper.

9. Homeostasis Proteins maintain normal osmotic balance among body

fluids.

10. Transport proteins These type of proteins carry nutrients to the tissues, eq.
eq. hemoglobin, lipoprotein carry lipids, hemoglobin transport oxygen.
lipoprotein

11. Contribute to Proteins impart color, flavor, odor and texture to foods.
sensory & physical
properties food
 Table 6
Recommended Protein Intakes for Specific
Population Groups
 Sources of Proteins
Complete Protein
1. Meat – beef, pork, lamb
2. Poultry – chicken, turkey, duck
3. Fish
4. Dairy Products – milk, yogurt, cheese
Incomplete Protein
Grains – beans, corn, oats, pasta, whole
grain breads
Legumes, seeds & nuts – sesame seed,
sunflower seed, peas, rice, peanuts,
cashew
Vegetables – Brocolli
 Measures of Protein Quality
A. Biologic value (BV)
B. Net Protein utilization (NPU)
o NPU measures retention of food nitrogen
consumed; BV measures food nitrogen
absorbed
C. Protein efficiency ratio (PER)
 Health Effects of Protein
1. Heart disease – foods rich in animal
protein tend to be rich in saturated fats
2. Cancer – studies suggest a relationship
between high intakes of animal protein
and some types of cancer like cancer of
the prostate gland, kidneys, breast and
colon.
3. Osteoporosis – calcium excretion rises
as protein intake increases.
4. Weight control - protein rich foods are
also rich in fat which can lead to obesity
with associated health risks.
5. Kidney disease – excretion of end
products of protein metabolism depends
on a sufficient fluid intake and healthy
kidneys. A high protein diet increases the
work of the kidneys.
 Deficiencies and Excesses
• Protein – Energy Malnutrition (PEM)
1. Marasmus – severe deprivation of food
over a long period of time caused by
insufficiency of protein and energy intake.
2. Kwashiorkor – reflects an abrupt and
recent deprivation of food which develops
rapidly as a consequence of protein
deficiency or caused by an illness like
measles.
 Clinical symptoms of PEM
1. Failure to grow accompanied by thinning,
weakening and wasting of muscles.
2. Behavioral changes ranging from the
irritability of kwashiorkor to the apathy of
marasmus
3. Edema which is the accumulation of fluid
in the tissues making them soft and
spongy
4. Skin changes including changes in color,
lack of color, peeling and ulceration
5. Changes in hair which becomes dry and
sparse and takes on a characteristic red
color (Flags syndrome)
6. Loss of appetite, vomiting, diarrhea
resulting in dehydration.
7. Enlargement of the liver
8. Anemia
9. Increased susceptibility to infection and
fever.
Visible signs of marasmus
include extreme wasting,
wrinkled skin, and irritability.
Edema, skin lesions,
and hair changes are
common signs
of kwashiorkor.
EXERCISE NO. 3

EXERCISE NO. 4
EXERCISE NO. 6