NUTRITION AND DIET THERAPY

Chapter 4 : THE SIX ESSENTIAL NUTRIENTS

Introduction
Key nutrients in the food we eat sustain life and promote health. This tremendous result is
possible because of the body’s unique use of these nutrients to provide three essential life and
health needs, these three basic life and health nutrient functions are closely related- no one nutrient
ever works alone.
Learning Outcome
Upon completion of this lesson, students will be able to:

1. Classify foods into groups according to their nutrients and differentiate between
macronutrients and micronutrients.
2. List the sources and functions of the nutrients.
3. Describe vitamins and their classification.
4. Explain the functions of the common minerals that people require in their diet
5. Identify a balance diet for people in your community

Learning Content

MACRONUTRIENTS

MACRONUTRIENTS- constitute the bulk of the food we eat, they provide energy and chemical
building blocks for tissues.
There are three macronutrients required by humans: carbohydrates (sugar), lipids (fats), and
proteins. Each of these macronutrients provides energy in the form of calories.
For example:
o In carbohydrates, there are 4 calories per gram.
o In proteins, there are 4 calories per gram.
o in lipids, there are 9 calories per gram.
This means that if you look at a food label and it lists 10 grams of carbohydrates, 0 grams of
protein, and 0 grams of fat, that food would contain 40 calories.
CARBOHYDRATES (SUGAR)
Are compound which contains carbon, hydrogen and oxygen. They are the main source of
energy in the body and only source of energy for our nervous system carbohydrates are mainly
distributed among plant food with few exceptions like glycogen, lactose and ribose which are
present in muscle or in livr, human milk and animal cells respectively. Humans need carbohydrates
in the largest amounts. Currently, the USDA recommends that adults get 45-65% of their daily
caloric intake from carbohydrates. Carbohydrates are easily metabolized, which just means
chemically broken down, and used as the body's main fuel source.
Fiber is an indigestible form of carbohydrate. Since humans cannot break down fibre
carbohydrates, they pass through the digestive system whole and take other waste products with
them. Diets low in fiber have problems with waste elimination, constipation, and haemorrhoids.
Diets high in fibre have shown decreased risk for obesity, high cholesterol, and heart disease.
Fruits, vegetables, and whole grain products all contain high amounts of fiber.
Carbohydrates are primarily found in starchy foods, like grain and potatoes, as well as fruits, milk,
and yogurt.
Carbohydrates are chemically known as saccharide, as carbon, hydrogen and oxygen from
saccharide group. Carbohydrates are classified based on the number of saccharide groups in them:

Classification of Carbohydrates
1. Monosaccharide. Are the simplest form of sugar and the most basic units of carbohydrates
“simple sugar” on hydrolysis or by digestion, monosaccharide cannot be simplified as they
are the simplest form of carbohydrate. This is absorbable form of carbohydrate in our
body.
a) Glucose- (also called dextrose/ grape sugar) it is a white crystalline substance easily
soluble in water with a sweet taste. Glucose is readily absorbed in the stomach.
Glucose is used to detect the disorder in carbohydrate metabolism because it is the
form of carbohydrate circulating in the blood. A normal healthy person has 80-
10mgs of glucose/ 100ml of blood. Glucose is found in fruits and honey. It is also
the most important medications needed in a basic health system.
b) Fructose- known as fruit sugar is a ketosugar. It is sweeter than glucose. Fructose
enter the cells without the aid of insulin and so it is recommended for diabetes.
Honey is the richest source of fructose.
c) Galactose- is not present in nature. It is present in milk sugar lactose: on hydrolysis
lactose yields galactose and glucose.

2. Disaccharide-are comlex sugars with two saccharide groups and are forms y the
condensation of two monosacharides. On hydrolysis or by digestion they split into two
monossacharide”double sugar”. Commonly found dissacharide are:
 a) Sucrose known as invert sugar. It the most common form of sugar in the diet. Either
by hydrolysis or by enzyme action sucrose is simplified into glucose and fructose.
It is present in sugar cane, beetroot and n many fruits and vegetables.
b) Maltose. Is a disacharidewhich contains two molecules of glucose. It is otherwise
known as malt sugar. Syarch is converted to maltose before breaing down into
glucose. It is present in sprouted grains
c) Lactose. Is also known as milk sugar and contains glucose and galactose. Cow’s
milk contains five percent of lactose and human milk has about 6.8 percent. It is
easily digestable but it is not sweet as cane sugar.

3. Polysaccharide- they are large complex molecules of monosaccharide linked together.

They are insoluble in water. Starch, dextrins, glycogen, pectin and cellulose are the
common forms of polysaccharides.
a) Starch- most important in human. They supply energy for longer period of time.
b) Dextrin- formed by the breakdown of starch. Obtained from the starch by the
application of heat or acids and used mainly as adhesives and thickening agent
c) Cellulose- non digestive by humans. They lower the blood glucose level of people
with diabetes that is composed of glucose units, forms the main constituent of the
cell wall is most plants and is important in the manufacture of numerous products,
such as papers, textile, pharmaceuticals.
d) Pectin- sources from fruits and are often used as base for jellies
e) Hemicellulose- also indigestible, found in agar, pectin woody fibers, leaves, stems.
f) Insulin- important medicine and nursing as it provides test of renal function.
Function of Carbohydrates.
1. Main source of energy for the body.
2. Protein sparing action
3. Necessary for normal fat metabolism
4. Cellulose stimulate peristaltic movement of the gastrointestinal tract. Absorb water to give
bulk to the intestines.
5. Lactose encourage the growth of beneficial bacteria, resulting in a laxative action.
6. Glucose is the sole source of energy in the brain. Proper functioning of the tissues.

Sources of Carbohydrates
1. whole grains
2. Sweet potatoes & white potatoes, bananas, dried fruits
3. Milk (lactose)
4. Sugar, sweets, honey, maple sugar
Empty Calories- which do not contain any other nutrients except carbohydrates.
Common Diseases:
 1. Overweight
2. Diabetes
3. Tooth decay
4. Depressed appetite
5. Fermentation causing gas formation
6. Cancer
Deficiency:
1. Ketosis.- disease caused by lack of carbohydrates, in which the acid level of the body is
raised
2. Protein- enery malnutrition
a. Kwashiorkor- protein deficiency.
b. Marasmus- calorie deficiency
3. Low blood sugar level
FATS OR LIPIDS
Are heterogeneous groups of compounds with same properties. Fat is the common
household name given to lipids. It the most concentrated form of energy that contains 9 calories
per gram fat. It is recommended 15-25 % fat in the diet. The basic unit of fat is called triglyceride
which consist of molecule of glycerol attached to 3 fatty acids.
3 Forms of Fatty Acids
1. Saturated fats. - shown to raised bad cholesterol. Considered the “most dangerous” type of
fat that lead to raise blood cholesterol that may lead to coronary heart disease. Difficult to
metabolize causing weight gain.
a. Sorces: butter, lard, meat, cheese, eggs, coconut oil,chocolate, cakes, cookies.
2. Monosaturated fats- lower level of “bad cholesterol”
a. Sources: vegetable oil, peanut, soy bean, corn,olive oil, canola oil
3. Polysaturated Fats- can help lower your LDL (bad) cholesterol. Having low LDL
cholesterol reduces your risk for heart disease.
Classes of Polyunsaturated fats
1. Omega 3-“linolenic” have a positive effect on reducing mortality from cardiovascular.
good for the heart in several ways. They help:
o Reduce triglycerides, a type of fat in your blood
o Reduce the risk of developing an irregular heartbeat (arrhythmia)
o Slow the buildup of plaque in your arteries
o Slightly lower your blood pressure

Sources: Cold water high-fat fish, especially wild Alaskan salmon, sardines,
anchovies, mackerel, Avocado, Certain dark green leafy vegetables, including kale,
spinach, purslane, mustard greens,
 2. Omega 6 – “linoleic Acid
o Control your blood sugar
o Lower cholesterol in the blood and helps in the prevention of heart disease
o Reduce your risk for diabetes
o Lower your blood pressure
Sources: Flaxseed oil, flaxseeds, Grape seed oil, pumpkin seeds and raw sunflower
seeds, pistachios

Fatty Acid Composition of Common Food Fats

Cholesterol- They are a combination of fat (lipid) and protein. The lipids need to be attached to
the proteins so they can move through the blood. It is a major component of all cell membrane. It
is required for synthesis of sex hormone, bile acids and vitamin D. it is also a precursor of the
steroid hormones. It is made in the body and is taken also thru foods but cholesterol is a major
factor in the development of heart diseases. Daily intake should not exceed 800mg/day. Different
types of lipoproteins have different purposes:
o HDL stands for high-density lipoprotein. It is sometimes called "good" cholesterol because
it carries cholesterol from other parts of your body back to your liver. Your liver then
removes the cholesterol from your body
o LDL stands for low-density lipoprotein. It is sometimes called "bad" cholesterol because a
high LDL level leads to the buildup of plaque in your arteries.
o VLDL stands for very low-density lipoprotein. Some people also call VLDL a "bad"
cholesterol because it too contributes to the buildup of plaque in your arteries. But VLDL
and LDL are different; VLDL mainly carries triglycerides and LDL mainly carries
cholesterol.

Sources of dietary Cholesterol ;

o Richest: eggyolk, fish roes, mayonnaise and shell fish
o Moderate: Fat on meat, duck, goose,cold cuts, whole milks, cream, ice cream,
cheese butter and most commercialy made cakes, biscuits and pastries
o Poor: all fish and canned vegetables oils, very lean meats, poultry whiout skin,
skimmed milk, low fatt yougurt and cottage cheese
o Cholesterol free: all vegetables and vegetable oils fruit (including avocados and
olives), nuts, egg white and sugar.

VOCALBULARIES:
1. Lipid- any of a group of organic compounds, including the fats, oils,waxes, sterols and
triglycerides that are insoluble in water but soluble in non polar organic solvent and are
oily to touch.
2. Fat- any of various soft, solid or semisolid organic compounds constituting the esther of
glycerol and fatty acids and their associated organic groups.
3. Oil – is liquid at room temperature soluble in various organic solvents such as ether but
not in water.
4. Cholesterol – is a form of fat in animal origin that is a factor in the development of heart
disease.
5. Trans fats – fatty acids that are produced when polyunsaturated oil are hydrogenated to
make them more solid. Thus raise the level of blood cholesterol.
6. Hydrogenated fats – unsaturated oil under gone hydrogenation to make them more solid
and less resistant to heat.
7. Low Density Lipoprotein (LDL) – a complex of lipids and proteins, with greater amounts
of lipid than protein that transports cholesterol in the blood. High levels are associated with
an increased risk of atherosclerosis and coronary heart disease.
 8. High Density Lipoprotein (HDL) – a complex of lipids and proteins in approximately
equal amounts that functions as a transporter of cholesterol in the blood. High levels are
associated with a decreased risk of atherosclerosis and coronary heart disease.

10 Foods High Trans fats:

1. Spreads – mayonnaise, margarine, butter
2. Package Foods – cake mixes, biscuits
3. Soups – noodle soups
4. Fast Foods – Mc Donalds, Kentucky Fried Chicken
5. Frozen Foods – Frozen pies =, pizza, breaded fish sticks, breaded chicken
6. Bakes Goods – Cupcakes
7. Cookies & cakes
8. Donuts
9. Cream filled cookies
10. Chips & Crackers

Sources of Fat:
1. Animal Fats – fat form meat, fish, poultry, milk, milk products and eggs.
2. Vegetable Fats – margarine, seed, and vegetable oil, nuts
3. Visible Fats – butter, cream,margarine,lard, fish liver oil, pork fat
4. Invisible Fats – cheeses, olives, cakes, nuts, pastries
Diseases:
1. Heart Disease
2. Cancer
3. Obesity
PROTEIN
 Known as the building blocks of the body
 It contains the elements of carbon, hydrogen, oxygen, and nitrogen.
 Protein is made up of amino acid which is the basic component of protein.

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 damage
tissue and carrying oxygen throughout the body.
There are 20 different amino acids. Amino acids are linked together to form peptides, which are
small chains of amino acids. The peptides are then linked together to form larger proteins.
There are thousands of different proteins that carry out a large number of jobs in the human body.
Even though so many different proteins are at work in your body, you don’t have to worry about
consuming each individual protein from the foods you eat. Your body will make those proteins.
All you need to do is to make sure your body has a healthy supply of all 20 of the different amino
acid ’’building blocks.’’ Having enough of those amino acids is easy because your body can make
11 0f them from other compounds already in your body. That leaves eight amino acids that you
must get from your diet.
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. Leucine, Isoleucine

Lysine, Valine
Typtophan, Phenylalanine
Methionine, Serine

2. Non- Essential Amino Acids- are those that are produced by the body so not as necessary
in the diet.
Ex. Asparic Acid Tyrosine Glycine
Cyteine Arginine
Glutamic Acid Histidine
Glutamine Alanine
Asparagine Proline

Complete Protein – contain all essential amino acid in sufficient quantities to supply the body’s
need
Sources:
1. Meat – beef , pork, lamb,
2. poultry - chicken , turkey, duck
3. fish
4. dairy products – milk, yogurt, cheese

Incomplete- those deficient in one or more essential amino acids

Sources:
1. Grains – beans, corn, oats, pasta, whole grains breads
2. Legumes, seeds and nuts – sesame seed, sunflower, peas, rice, peanuts, cashew
3. Vegetables – Broccoli
4.
Function of Protein
1. Used in repairing worn out Body tissue
2. Source of heat and energy
3. Contribute to numerous essential body secretions (mucus, milk, sperm cells)
4. Keeping fluids and pH balanced in the body
5. Play a large role in the resistance of the body diseases
6. Contributing to enzyme activity that promotes chemical reaction in the body
7. Signaling cells what to do and when to do it
8. Transporting substances around the body
9. Serving as building blocks for hormone production
10. Helping blood clot
11. Serving as structural components that give our body parts their shapes.

Common Diseases
1. Heart Disease
2. Cancer ( prostate, pancreas, kidney, breast and colon)
3. Osteoporosis
4. Weight control
5. Kidney Diseases
6. Ketosis
7. Protein – Energy Malnutrition

ACTTIVTY:

Make a diet recall (using the food exchange list) for the past 3 days and do a calorie count. Do the
check and balance whether you have met your required calorie intake based on your caloric need.