Quick Quiz Which of these statements are always true?

Which are sometimes true? Which are always false?

Foods that are high in calories are unhealthy.

You should avoid foods with sugars in them.

You should avoid fats in your diet.

Vegetarian diets are low in protein.

Snacking is bad for you.

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 Carbohydrates

Carbohydrates are nutrients made of

carbon, hydrogen, and oxygen.

Carbohydrates supply energy for your

body’s functions.
A nutrient that is the main source of energy
for the body is a carbohydrate.

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 Simple Carbohydrates

Simple carbohydrates are sugars that enter the

bloodstream rapidly and provide quick energy.
Simple carbs provide calories but few vitamins and
minerals.

Complex Carbohydrates
Complex carbohydrates are made up of sugars that
are linked together chemically to form long chains.
Starch – a food substance that is made and stored in
most plants
Provide long-lasting energy
 Carbohydrates can be…

Simple Carbs Complex Carbs

- Fruits •-Grains (bread & pasta)
- Honey -Vegetables (potatoes &
beans)
- Milk
-Rice
- Sugars added to -Cereals
cookies, candies, -Wheat
soft drinks -Tortillas
-Whole-wheat rolls

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 CLASSIFICATION:
1. Monosaccharide or Simple Sugar- simplest form of
CHO

Glucose - Body’s major fuel to

provide energy; formed in the
body through starch digestion

Fructose - fruit sugar;

sweetest of the simple sugar

Galactose - Milk sugar;

synthesized in the mammary
glands to make lactose of milk.
 Monosaccharide or
Simple Sugar-
Body’s preferred
source of energy.
Body converts all carbohydrates
to glucose, a simple sugar.
Glucose is not used right away
and it is stored as glycogen.
Too many carbohydrates will cause the
body to store them as excess as fat.
2. Disaccharides – contains two units of Monosccharides
1. Sucrose – glucose and fructose
2. Lactose – glucose and galactose (milk)
3. Maltose – glucose and glucose (malt
and germinating cereals)

sucrose maltose
lactose
3. POLYSACCHARIDES OR
COMPLEX CARBOHYDRATES
• Starch – yields glucose from hydrolysis
• Glycogen – polysaccharide of the animal body formed in the
body from glucose and is stored in the liver and muscles
• Provides immediate fuel for muscle action and helps sustain normal blood sugar
levels during fasting periods such as sleep hours.
Ex. Starch from rice, root crops pasta, bread
4. DIETARY FIBERS

Classification of dietary fibers according

to its solubility
Soluble fiber - pectin in fruits like
apples, pear, Oats and legumes
Decrease the rate of passage of
materials and delay absorption of
nutrients.
Insoluble Fiber – cellulose, lignin in
leafy vegetables
•Wheat and most grain products are
good sources
•Greater fecal bulk and increase in the
rate of passage material; used to treat
constipation
 Fiber

Fiber is a type of complex carbohydrate

that is found in plants.
A high-fiber diet
helps prevent constipation
may reduce the risk of colon cancer

may help prevent heart disease

The part of grains and plant foods that cannot be

digested is called fiber/ roughage.

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 Insoluble vs Soluble Fiber

Insoluble Soluble
• Binds with water to help • Eating foods with
produce bowel soluble fiber reduces
movements (prevent
your blood cholesterol
constipation).
• Associated with reduced
level and your risk of
risk of colon cancer. developing heart
• Good sources: wheat disease.
products, leafy • Good sources: wheat,
vegetables, and fruits. bran, barley, rye,
oats, whole grain
pasta,breads,
cereals… Slide 17 of 35
 Fantastic Fiber Facts

1. Preventing and relieving constipation-

insoluble.
2. Prevening colon and recal cancer-
insoluble.
3. Reduce cholesterol-soluble.
4. Aiding weight management-insoluble.
5. Decreasing blood glucose-soluble.
 Macronutrients

CARBOHYDRATES are found primarily in plants and

are composed of the elements C, H, O.
Functions:
1. Provide fuel for energy and provides glycogen
reserves in liver and muscle.
2. Protein-sparing action – the presence of sufficient
CHO to meet energy needs prevents the use of
protein for that purpose.
3. Necessary for normal fat metabolism.
Functions:

4.Aids in normal elimination

5.Supply significant amount of
protein, vitamins and minerals.
6.Encourages growth of
beneficial bacteria (Lactose)
7.Sole source of energy for the
brain cells
 Sources of Blood Glucose
1.Carbohydrates in the diet.
2.Liver Glycogen
3.Non-Carbohydrate sources
such as Protein, Glycerol
from fat tissues.
Health Effects of Starch and Fibers
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 carbohydrate diets, rich in whole
grains, can protect an individual against heart disease
and stroke.
3. Cancer – High carbohydrate diets, particularly rich in
fiber can help prevent many types of cancer.
4. Diabetes – high fiber diets and low-fat diets help control
weight.
5. Gastrointestinal health – dietary fibers enhance the
health of the large intestine
 Your Body’s Energy Reserves

At a meal, you usually eat more carbohydrates than your

body can immediately use.

The extra glucose is converted into a type of starch called

Glycogen. Glycogen is stored in the muscles and when you
need energy, it is converted to glucose.

If you eat so many carbohydrates that the body’s glycogen

stores are full, then the excess carbohydrates are stored
as fat instead.
 Daily Carbohydrate Intake

Nutritionists recommend that 45-65% of a

person’s daily calorie intake come from
carbohydrates.

It is better to eat foods rich in complex

carbohydrates rather than simple
carbohydrates.

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FATS
 Fats

Fats are made of carbon, hydrogen, and

oxygen.
Fats supply your body with energy, form your
cells, maintain body temperature, and
protect your nerves.

A nutrient that provides energy and helps the

body store and use vitamins(fat-soluble:
A,D,E,K) is a fat.
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 FATS
Fats are a type of lipid, a fatty
substance that do not dissolve in
water.
The building blocks of fats are called
fatty acids
Fatty Acids are classified as:
1. Saturated
Animal fats and tropical oils (like fatty
portions of meat, butter, cheese,
coconut oil and chocolate.)
 High intake is associated with an
increased risk of heart disease
 Saturated Fats

Fats that have all the hydrogen the carbon

atoms can hold are called saturated fats.

Saturated fats are usually solid at room

temperature.

Too much saturated fat in your diet can

lead to heart disease.

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 Unsaturated Fats

2. Unsaturated Fats have at least one

unsaturated bond in a place where hydrogen
can be added to the molecule.

Unsaturated fats are usually liquid at room

temperature.

Unsaturated fats are classified as either

monounsaturated fats or polyunsaturated
fats.

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2. Unsaturated
Vegetable fats (oils from plant origin like corn,
olive, soya, canola, sunflower, safflower oils)
Associated with a reduced risk of heart
disease
 FATS – Important Facts:

1. Fatty acids that the body needs, but is

unable to make are called essential fatty
acids
2. Transport vitamins A, D, E, and K
3. Sources of linoleic acid- essential fatty acid
that is needed for growth and healthy skin
4. High intake of saturated fats is linked to
increased cholesterol production
5. Excess cholesterol can lead to an increased
risk of heart disease
 Classification of Fats or
Lipids
1. Simple Lipids – examples are
triglycerides
2. Compound Lipids – examples
are phospholipids and lipoprotein
3. Derived Lipids – examples are
fatty acids, glycerol and
cholesterols
 FUNCTIONS OF FAT

1.Storage form of energy.

2.Transporter of fat - soluble
vitamins A, D, E, K
3.Sources of essential fatty acids
4. Is a major component of cell
membranes and myelin
sheaths.
5. Improves flavor of foods and delay’s
stomach’s emptying time.
6. Thermal insulation – adipose tissues or
body fat maintains body temperature
within vital range necessary for life.
7. Vital Organ Protection – padding of
adipose tissues around vital organs
protects these organs from shock of
injury.
 Daily Fat Intake

Nutritionists recommend that 20-

35% of your calories come from
fat, primarily unsaturated fat.

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 Cholesterol

Cholesterol is a waxy, fatlike substance

that is found only in animal products.

Your body needs a certain amount of

cholesterol to make cell membranes and
nerve tissue, certain hormones, and
substances that aid in the digestion of fat.

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 Trans Fats

Trans fats are made when manufacturers

add hydrogen to the fat molecules in
vegetable oils. Trans fats are made when
food makers turn liquid oils into solid fats,
like shortening or margarine.
Trans fats are found in margarine, chips,
and commercially baked goods.

Trans fat seems to have many of the

negatives of saturated fat.
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Trans fats can be found in many fried, "fast"
packaged, or processed foods, including:
1. Anything fried and battered
2. Shortening and stick margarine
3. Cakes, cake mixes, pies, pie crust,
and doughnuts
Animal foods, such as red meats and dairy,
have small amounts of trans fats. But most
trans fats come from processed foods.
 Proteins

Nutrients that contain nitrogen as well as

carbon, hydrogen, and oxygen are called
proteins.
Proteins can serve as a source of
energy.
A nutrient that is needed for growth, and
to build and repair body tissues is a
protein.

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 Amino Acids

Proteins are long chains of smaller “links”

that are bound together chemically.

These smaller substances are known as

amino acids.

The building blocks that make up proteins are

amino acids.

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Proteins are nutrients that help build and
maintain body cells and tissues.

 PROTEINS are made up of amino acids,

the body’s building blocks.
There are 20 Amino Acids (AA)
necessary to create Protein.
 Essential Amino Acids

The nine amino acids that the body

cannot manufacture are called
essential amino acids.

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Classification of Amino
Acids – Isoleucine
– Leucine
1. Essential Amino – Lysine
Acids – indispensable – Methionine
to life and growth that the
body cannot – Phenylalanine
manufacture, therefore – Threonin
must be supplied in the – Trytotphan
diet. – Valine
– Arginine
– Histidine
 Classification of Amino Acids

2.Non-Essential Amino Acids­ –

those that can be synthesized/
produced by the body.
 Amino Acids
ESSENTIAL NON-ESSENTIAL
ARGININE PHENYLALANINE ALANINE GLUTAMINE
HISTIDINE* THREONINE ARGININE GLYCINE
ISOLEUCINE TRYPTOPHAN ASPARAGINE HISTIDINE*
ASPARTIC
LEUCINE VALINE ACID PROLINE
LYSINE CYSTEINE SERINE
GLUMATIC
METHIONINE ACID TYROSINE
*ESSENTIAL DURING CHILDHOOD ONLY.
Complete and Incomplete Proteins

Protein from animal sources is complete protein.

It contains all nine essential amino acids.

Most protein from plant sources is incomplete

protein.

It lacks one or more of the essential amino acids.

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 CLASSIFICATION OF FOOD
PROTEINS
COMPLETE INCOMPLETE
AMINO Contains all 9 amino acids. Lacks one or more amino
ACIDS acids.
SOURCES Animal proteins. Plant proteins.
*Soy is the only plant source.

BIOLOGIC High Biologic Low biologic value.

VALUE Value. Supports Cannot support growth and
growth and life. life.
EXAMPLE Casein ( milk) Legumes, grains, nuts and
Albumin (egg white) seeds.
Milk, poultry, and
milk products
Classification of Protein According to Amino
Acid Content

a. Complete - foods, which contain the entire

essential AA in sufficient quantity and ratio to
meet body’s needs.
 Foods mostly of animal origin like eggs, milk,
cheese and meat.
b. Incomplete – foods that are deficient in one
or more of the essential AA.
 Food mostly of plant origin like grains, legumes,
nuts and seeds.
COMPLETE PROTEINS contain
amounts of all nine essential amino
acids.
SOURCES INCLUDE:
Fish, meat, poultry, eggs, milk, cheese,
yogurt, and many soybean products.
INCOMPLETE PROTEINS
lack one or more essential amino acids.
SOURCES INCLUDE:
*Beans, peas, nuts, and whole grains.
Complimentary Proteins
Two incomplete proteins combined to make a complete protein

Examples: Grains
Seeds

1.soybean and wheat.

2.soybean and nuts

3.munggo and rice. Dairy

Legumes
Products

4.peanut butter and sandwich

5.cereal and milk

 Functions of PROTEIN

1. To provide amino acids necessary

for synthesis of body proteins, used
for growth; to build, repair, and
maintain body tissues.
2. To assist in regulating fluid
balance.
3. Used to build antibodies.
 Functions of PROTEIN

4. Plasma proteins help control water

balance between the circulatory
system and surrounding tissues.

5. In event of insufficient stores of

carbohydrates and fats, protein can
be converted into glucose and used
for energy.
 Daily Protein Intake
Nutritionists recommend that 10-35%
percent of your calories come from proteins.

Proteins for Vegetarians

People who don’t eat meat can combine

two or more plant protein sources that,
taken together, provide all the essential
amino acids.

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Amino Acid may be involved in either of the
following processes of Protein Metabolism

ANABOLISM - incorporation of AA in
the synthesis of tissue protein; all
necessary AA for the given protein
must be present at the same time.
• Example of Anabolism is during the
growth process where there is
building tissue.
CATABOLISM – breakdown of AA in their
components parts; common to people who are already
aging, with disease or poor diet.
 The process of Protein synthesis or breakdown is
ENERGY dependent and sensitive to dietary
deprivation. The amount of energy intake is an
important factor in the body’s utilization of dietary
Protein.
 Protein is used for energy when the amount of
Fat and Carbohydrates in the diet is NOT
sufficient.
 Effects of Protein:
Excess:
Burden on liver, kidneys for
nitrogen excretion
Deficiency:
Kwashiorkor (Protein-Malnutrition)
• soft, pitting painless edema usually in the feet, legs and face,
• skin lesions over the buttocks and back due to continuous
pressure and irritation,
• weight deficit after accounting for edema is usually NOT as
severe as Marasmus
• the presence of alternating bands or depigmented and
normal hair; this is traditionally called flag sign.
KWASHIORKOR
 KWASHIORKOR

64
Marasmus (Protein-Energy
Malnutrition) usually associated with
severe food shortage, prolonged
semi-starvation and
abrupt weaning at a very early age
or infrequent infant feeding.
A marasmic child has generalized
muscular wasting,
• marked loss of subcutaneous fats,
showing skin and bone appearance
• Patients are apathetic with a look of
anxiety on their faces.
• Marasmic patients have marked
growth retardation, with less that
60% weight expected for height.
• Their hair is sparse, dry and can
easily be pulled out without
causing pain.
• Their skin has lost elasticity and
wrinkles easily.
MARASMUS
PROTEIN-ENERGY
MALNUTRITION
Marasmus – Before & After
 Questions
1) Which 3 classes of nutrients supply the body with energy?
2) Define the term metabolism. How is metabolism related to
the nutrients in food?
3) What roles do the following nutrients play in the body?
A. carbohydrates
B. fats
C. proteins
4) What is cholesterol? How does diet affect cholesterol levels
in the blood?
5) Name a circumstance during which you might use your
body’s stores of glycogen.
6) How do saturated fats differ from unsaturated fats? Name 2
sources of each type of fat. Slide 72 of 35