MACRONUTRIENTS

CARBOHYDRATES

Carbohydrates are organic compounds (saccharides – starches and sugars) composed of carbon, or the
body or as much as 80 – 100%of calories.

Classification of Carbo

A. Monosaccharide or simple sugar is the simplest form of carbo, since they require no digestion,
they are directly absorbed into the blood stream from the small intestine.
1. Glucose (dextrose). The liver stores them in the form of glycogen and release them fatty
tissues of the body.as glucose. Only glucose can supply the brain cells. When the person
does not reload used-up glycogen stores, proteins are dismantled to make glucose to fuel
the special cell of the brain. The process of converting protein to glucose is
gluconeogenesis. Fragment of fats can be converted into ketones which can be used as
energy but when produced exceedingly of their use they can cause ketosis a state that
disturbs the normal acid-base balance. If you eat more carbo than what you need the
body must find a way to store excess. The liver breaks it into smaller fats which will be
stored in the fatty tissues of the body. The fat cells can store them limitless, unlike the
storage of glucose where liver can store only half days’ worth of glycogen.
2. Fructose (levulose) sweetest of all simple sugars. Found in honey and other fruits. It is
converted into glucose in the body.
3. Galactose – not found free in foods. It is produced from milk sugar (lactose) by digestion
and is converted into glucose. There are infants who cannot metabolize galactose called
galactosemia.
B. DISACCHARIDE OR DOUBLE SUGARS are made up of 2 monosaccharides. They must be changed
to simple sugar by hydrolysis before they can be absorbed.
1. Sucrose (ordinary table sugar.) when digested converted into glucose
2. Lactose (milk sugar) found in milk and milk product except in cheese. Converted into
glucose and galactose and it is less soluble. It remains longer time in the intestine longer
than other sugars which encourages growth of certain useful bacteria. It favors
assimilation of calcium and phosphorous.
3. Maltose is not found free in foods It is produced thru hydrolysis and converted into
glucose. It occurs in malt products. OF SIMPLE SUGARS

C.POLYSACCARIDE OF MANY MOLECULES OF SIMPLE SUGARS (COMPLEX SUGARS)

1. Starch – the most significant in human nutrition. Commonly found in cereal grains, potato

and other root crops. They require longer time for digestion supplying energy for a

longer time.

2. Dextrin- not found free in foods. They are formed as intermediate products in the

breakdown of starch.
 3. Cellulose the framework of plants found in unrefined grains, vegetables and fruits. They

stimulate peristalsis. They are non-digestible because digestive enzymes are unable to break

them down.

4. Pectin – non digestible, colloidal polysaccharide convert gals having a gel quality. Used
in the treatment of diarrhea absorbing toxins and bacteria in the intestine.
5. Glycogen (animal starch) formed and stored in the liver and muscle tissue. Scores are
meats and sea foods Converted entirely to glucose upon digestion. The hormones
glucagon helps the liver to convert glycogen to glucose whenever energy is
needed by the body.

FUNCTIONS OF CARBOHYDRATES

Major source of energy Reserved carbo are restored in: Liver 110 grams

Muscle 245 grams

Extra cellular blood sugar 20 grams

TOTAL 375 grams (for 13 hours activity)

Carbohydrates exert a protein-sparing action

Cellulose and closely related insoluble carbo aid in normal elimination substance

Lactose encourages the growth of beneficial bacteria.

Glucose has specific influences for the integrity of the nerve tissue.

PROTEINS: The term protein is taken from the Greek word protos meaning primary, ranking first
similarly protein is the first substance recognized as a vital part of a living tissue It contains nitrogen
aside from the basic carbon, hydrogen and oxygen Classification of proteins:

1. Albumins - soluble in water and coagulated by heat.

2. Globulins are insoluble in water soluble in dilute salt solution and coagulated by heat.

COMPLETE PROTEINS CONTAIN ALL ESSENTIAL AMINO ACIDS IN SUFFICIENT QUANTITY AND RATIO TO
SUPPLY THE BODY’ NEEDS AND THEY ARE OF ANIMAL ORIGIN - MEAT, CHEESE, milk eggs

INCOMPLETE PROTEINS ARE THOSE DEFICIENT IN ONE OR MORE OF THE ESSENTIAL AMINO ACIDS. THEY
ARE OF PLANT-ORIGIN- GRAINS, LEGUMES’ seeds and nuts.

Examples are, Phenylalanine, Valine, Tryptophan.

*Protamine is used in repairing worn-out body tissues (Anabolism) caused by the continued wear and
tear (catabolism) going on in the body.

*Proteins are used to build new tissues by supplying necessary amino acids building blocks

*Proteins are a source of heat and energy. 1 gm. Is equal to 4 calories,

*Proteins contribute to numerous essential body fluids; enzymes Mucus and milk are proteins.

*Proteins are important for the maintenance of normal osmotic relations among various body fluids.

*Proteins play a vital role in the resistance of the body to diseases. Antibodies to specific disease are
found as part of the plasma globulin especially in what is known as the gamma globulin

*Dietary proteins furnish the amino acids for a variety of metabolic processes.

HEALTH EFFECTS OF PROTEIN:

HEART DISEASE FOOD RICH IN PROTEIN TEND TO BE RICH IN SATURATED FATS.

CANCER - STUDIES SUGGEST A RELATIONSHIP BETWEEN HIGH INTAKE OF ANIMAL PROTEIN TO

OSTEOPOROSIS - CALCIUM EXCRETION RISES AS PROTEIN INTAKE INCREASES.

Weight control - Protein rich foods are also rich in fat which can lead to obesity with health risks.

Kidney disease A high protein diet increases the work of the kidneys.

PEM or Proin - Energy Malnutrition is a condition resulting from insufficiency of protein or energy or
both in the diet.

Acute PEM occurs in children who are thin for their height

Chronic PEMoccurs in children who are short for their age.

There are 2 forms of PEM MARASMUS - severe deprivation of food over a long period of time
characterized by insufficiency of protein and energy intake

KWASHIORKOR THE CONDITION REFLECTS AN ABRUPT AND RECENT DEPRIVATION OF FOOD WHICH
DEVELOPS RAPIDLY AS A CONSEQUENCE OF PROTEIN DEFICIENCY OR AN ILLNESS LIKE MEASLES.

FATS OR LIPIDS are organic compounds composed of carbon, hydrogen, and oxygen. TRIGLYCERIDES OR
FATS AND OILSARE FATTY ACID ESTERS OF GLYCEROL they BELONG TO CLASS OF FATS AND FAT-RELATED
COMPOUNDS CLEED LIPIDS. FATS constitute 34 per cent of the energy in the body.