Nutrients Can Be Divided Into 2 Categories: Macronutrients (Carbohydrates, Proteins, Fats)

NUTRITION AND DIET THERAPY
LECTURE NOTES ON CARBOHYDRATES
BASIC NUTRIENTS
NUTRIENTS
 The food you eat is a source of nutrients. Nutrients are
defined as the substances found in food that keep your
body functioning.
 Your body needs nutrients to:
 Fuel your energy.
 Help you grow.
 Repair itself.
 Maintain basic bodily functions.
Balance is the Key

 For years, people held to the idea that there are “bad”
nutrients and “good” nutrients when, in fact, all
nutrients play a certain role in the body. Even those
nutrients once considered “bad” such as fats and
carbohydrates perform vital functions in the body and if
one consumes too many “good” nutrients such as
vitamins or minerals there can be harmful results, as
well.
These three are the framework of the Food Guide

Pyramid:
Balance - Eat foods from all groups of the Food Guide
Pyramid.
Variety - Eat different foods from each food group.
Moderation - Eat more foods from the bottom of the
pyramid, and fewer and smaller portions of foods from the
top of the pyramid.
The 6 Essential Nutrients

 Carbohydrates
 Protein
 Fats
 Water
 Vitamins
 Minerals
Nutrients can be divided into 2 categories:

1. Macronutrients (Carbohydrates, Proteins, Fats)
 are those nutrients that the body needs in large
amounts, constitute the bulk of the food we eat

 These provide the body with energy (calories) and
chemical building-blocks for tissues
2. Micronutrients are those nutrients that the body

needs in smaller amounts (Vitamins, Minerals and Water).
MACRO NUTRIENTS
3 Macro Nutrients:
1. Carbohydrates
2. Protein
3. Fats
 Major source of energy for the body

 Consist of 60-100 % of calories
 1 gram of carbohydrates consists of 4 kilocalories
 Carbohydrates are made of carbon, hydrogen and
oxygen with the general formula of CHO
Roles/Functions of CHO
1. Fuel during high intensity exercise; important source

of energy
2. Spares protein (to preserve muscle mass during
exercises) or has protein sparing action
3. Fuel for the Central Nervous System; glucose is the
sole source source of energy in the brain and proper
functioning of the tissues
4. Necessary for normal fat metabolism
5. Cellulose stimulate peristaltic movement of the
gastrointestinal tract; absorbs water to give bulk to
the intestines
6. Lactose encourages the growth of beneficial bacteria
resulting in a laxative action.
Recommended Daily Allowance

 the average daily dietary intake level that is sufficient

to meet the nutrient requirements of nearly all
(approximately 98 percent) healthy individuals".
1. Sedentary Individuals: 40-50% of your total daily
calories should be carbohydrates
2. Exercises Regularly: 60% of your total daily
calories should be carbohydrates
3. Athletes or persons involved in heavy training:
70% of your total daily calories should be
carbohydrates (3.5-4.5 grams of carbohydrate per
pound of body weight)
CLASSIFICATION OF CARBOHYDRATES (CHO)

A. Simple CHO B. Complex CHO
A. Simple Carbohydrates: These simple carbohydrates

have a bad reputation because they are high in calories
and low in nutritional value.Examples: Fruits, juices, milk,
and yogurt, candy, soda, and jelly.
1. Monosaccharide - “simple sugar”, is the simplest form

of sugar
a) Glucose - “blood sugar”
b) Fructose - sweetest simple sugar, found in honey,
fruits and vegetables
c) Galactose - not found in free foods; it is a result when
the lactose is breakdown
 Simple sugar are water soluble and quickly

absorbed in the bloodstream
2. Disaccharide - “double sugar”; made up of 2

monosaccharide
a) Sucrose -ordinary table sugar (glucose and fructose)
b) Lactose - “milk sugar” (glucose and galactose)
c) Maltose - malt sugar: produced during the malting of
cereals such as barley
3. Polysaccharide - “complex sugar”; compose of many

molecules of simple sugar
a) Starch - most important in human; it supplies energy
for longer period of time; examples: rice, wheat, corn,
carrots, potatoes; Starches are not water-soluble and
require digestive enzymes called AMYLASE to break

them apart
b) Dextrins - formed by the breakdown of starch;
obtained from the starch by the application of heat or
acids and used mainly as adhesives and thickening
agents
c) Cellulose - non-digestible by humans; they lower the
blood glucose level of people with diabetes that is
composed of glucose units which forms the main
constituent of the cell wall in most plants and is
important in the manufacture of numerous products
such as paper, textiles, pharmaceuticals.
d) Peptin - sources from fruits and are often use as a
base for jellies
e) Glycogen - “animal starch”
f) Hemicellulose - also indigestible found in agar,
peptin, woody fibers, leaves, stems
g) Inulin - is a starchy substance found in a wide variety of
fruits, vegetables, and herbs, including wheat, onions,
bananas, leeks, artichokes, and asparagus; important in
medicine and nursing as it provides test of renal
function
Food Sources
1. Grains (choose mostly whole grains for added
benefits)
2. Dairy (choose low-fat or non-fat most often)
3. Fruit (choose whole fruits more often than fruit juices,
bananas, dried fruits)
4. Sweet potatoes and white potatoes
5. Milk (lactose)
6. Sugar, sweets, honey, maple sugar
B. Complex Carbohydrates - excellent source of fuel

(energy) for the body; rich in vitamins, minerals and fiber
Food Sources
1. Whole grain breads and cereals
2. Pasta
3. Vegetables
4. Rice
5. legumes
 Energy in food is measured by Calories

 EMPTY CALORIES; foods which do not contain any
other nutrients except carbohydrates
Common Diseases
 Overweight
 Diabetes
 Tooth decay
 Depressed appetite
 Fermentation causing gas formation
 Cancer
Deficiency
 Ketosis - disease caused by carbohydrates in which
the acid level of the body is raised
 Protein-energy malnutrition
 Kwashiorkor - protein deficiency
 Marasmus - calorie deficiency
 Low Blood Sugar Level
Go to https://youtu.be/wxzc_2c6GMg

Nutrients Can Be Divided Into 2 Categories: Macronutrients (Carbohydrates, Proteins, Fats)

Uploaded by

Copyright:

Available Formats

Nutrients Can Be Divided Into 2 Categories: Macronutrients (Carbohydrates, Proteins, Fats)

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Nutrients Can Be Divided Into 2 Categories: Macronutrients (Carbohydrates, Proteins, Fats)

Uploaded by

Copyright:

Available Formats

NUTRITION AND DIET THERAPY

LECTURE NOTES ON CARBOHYDRATES

Balance is the Key

These three are the framework of the Food Guide

The 6 Essential Nutrients

Nutrients can be divided into 2 categories:

amounts, constitute the bulk of the food we eat

2. Micronutrients are those nutrients that the body

 Major source of energy for the body

1. Fuel during high intensity exercise; important source

Recommended Daily Allowance

 the average daily dietary intake level that is sufficient

CLASSIFICATION OF CARBOHYDRATES (CHO)

A. Simple Carbohydrates: These simple carbohydrates

1. Monosaccharide - “simple sugar”, is the simplest form

 Simple sugar are water soluble and quickly

2. Disaccharide - “double sugar”; made up of 2

3. Polysaccharide - “complex sugar”; compose of many

require digestive enzymes called AMYLASE to break

B. Complex Carbohydrates - excellent source of fuel

 Energy in food is measured by Calories

You might also like