NUTRIENTS
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Transcript of NUTRIENTS
© Food – a fact of life 2009
NUTRIENTS
© Food – a fact of life 2009
a. Macronutrients
b. Micronutrients
Extension
© Food – a fact of life 2009
MacronutrientsThe macronutrients are: - Nutrients that can be used by the body as
a fuel source
• carbohydrate;
• protein;
• fat
© Food – a fact of life 2009
Functions of Carbohydrate
Carbohydrates are the primary source of the body’s energy.
GLUCOSEThe most significant monosaccharide; found in nature
GLYCOGENThe storage form of glucose in the body; it is stored in the liver and muscles.
© Food – a fact of life 2009
Categories:
• SIMPLE CARBOHYDRATE
S
Sugars, including monosaccharide
and disaccharides.
• COMPLEX CARBOHYDRATE
Long chains of many sugars, including
starches and fibers
© Food – a fact of life 2009
-Originally called saccharides meaning _____?-Contain carbon, hydrogen, and oxygen.
-Synthesized in plants through the process of photosynthesis.
CARBOHYDRATES
© Food – a fact of life 2009
Classifications of Carbohydrate
A. Monosaccharides are the simplest form of carbohydrate molecules.
1. GLUCOSE – physiologic sugar, blood sugar or dextrose sugar.
2. FRUCTOSE – levulose or fruit sugar
© Food – a fact of life 2009
3. GALACTOSE – formed during the hydrolysis of lactose
B. Disaccharides - are pairs of monosaccharides linked together.
1. SUCROSE – cane sugar, beet sugar or table sugar.
2. MALTOSE – malt sugar
3. LACTOSE – milk sugar
© Food – a fact of life 2009
C. POLYSACCHARIDES – complex carbohydrates stored in animal tissues which is readily converted to glucose.
COMPLEX CARBOHYDRATES
© Food – a fact of life 2009
1. STARCHES – storage form of carbohydrates in plants. (hundreds to thousands)Straight form – amyloseBranched form – amylopectin
2. FIBERS – structural parts of plants, indigestible part of food.Viscous fiber/soluble fiber (oatmeal, peas, legumes)Non-viscous/ insoluble fiber(barley, celeries, broccoli)
© Food – a fact of life 2009
3. CELLULOSE– composed of many glucose units.
4. HEMICELLULOSE – indigestible polysaccharide found in agar, pectin's, woody fibers, leaves and stem.
© Food – a fact of life 2009
Functions of Carbohydrate:
main source and cheapest form of energy
for the body.
main source and cheapest form of energy
for the body.
Protein SparerProtein Sparer
Regulator of Fat Metabolism
Regulator of Fat Metabolism
© Food – a fact of life 2009
Sole energy source for the Brain and
nerve tissues
Sole energy source for the Brain and
nerve tissues
Regulator of intestinal peristalsis
Regulator of intestinal peristalsis
© Food – a fact of life 2009
Excessive consumption of carbohydrate
CARBOHYDRATE MALNUTRITION
Increased body weight
When too much carbohydrate is consumed and not used for energy over an extended period of time, it is stored as fat. Building up too much fat will increase body weight.
© Food – a fact of life 2009
Increase Dental Caries/ CavitiesIt is important that teeth are brushed thrice a day and foods high in sugar should be eaten with main meals, rather than in between snacks to prevent dental caries.
PLAQUE-Deposit of bacteria, protein and polysaccharide during a period of 12 to 24 hours with the absence of brushing.
© Food – a fact of life 2009
Diabetes-a disorder which the body does not metabolize carbohydrates properly.It results from inadequate and inefficient insulin.
ADHD (Attention Deficit Hyperactivity
Disorder)
- A developmental disorder of children
© Food – a fact of life 2009
Lack of carbohydrate
weight loss
lethargy
© Food – a fact of life 2009
HYPOGLYCEMIA-is a term used to describe an abnormally low blood glucose level.
Lactose Intolerance-is a problem for certain people who have a deficiency of the enzyme lactase.
© Food – a fact of life 2009
FOOD SOURCES:
sugars
Cereal grains and products
Root crops
© Food – a fact of life 2009
PROTEINS
- Protein is needed for growth, development and repair of the body.
- Proteins have the elements carbon, hydrogen,& oxygen, however, it is the nitrogen content of protein that distinguishes it from the other organic compounds.
© Food – a fact of life 2009
AMINO ACIDS – building blocks of proteins
CLASSIFICATIONS OF AMINO ACIDS:
1.INDISPENSABLE AMINO ACIDS – cannot be synthesized in the body at a rate sufficient to meet growth and maintenance requirements
2. DISPENSABLE AMINO ACIDS – amino acids that can be synthesized in the body.
3. CONDITIONALLY INDISPENSABLE – amino acids that become indispensable or essential under special circumstances or conditions.
© Food – a fact of life 2009
1.SIMPLE PROTEINS – yield only one amino acid upon hydrolysis.
2. COMPOUND OR CONJUGATED PROTEINS – simple proteins combined with a non- protein group.
A. ACCORDING TO CHEMICAL STRUCTURE OR PROPERTY
© Food – a fact of life 2009
3. DERIVED PROTEINS – substances resulting from the decomposition of simple & conjugated proteins by the action of heat and other physical forces.
B. ACCORDING TO SHAPE OR PHYSICAL FORM
1. FIBROUS PROTEINS
© Food – a fact of life 2009
2. GLOBULA
R PROTEINS
C. ACCORDING TO AMINO ACID CONTENT
1. COMPLETE PROTEINS – contains all the essential amino acids in proportions capable of maintaining life and supporting a normal growth rate
1. COMPLETE PROTEINS – contains all the essential amino acids in proportions capable of maintaining life and supporting a normal growth rate
2. PARTIALLY COMPLETE PROTEINS – can maintain life but cannot support a normal rate of growth
2. PARTIALLY COMPLETE PROTEINS – can maintain life but cannot support a normal rate of growth
© Food – a fact of life 2009
3. INCOMPLETE PROTEINS – proteins that cannot support life and growth.
3. INCOMPLETE PROTEINS – proteins that cannot support life and growth.
FUNCTIONS OF PROTEINS
1. As building materials
2. As source of energy
© Food – a fact of life 2009
3. Regulator of body processes
© Food – a fact of life 2009
Protein deficiency
Protein deficiency is rare, but there is a condition called PEM – protein energy malnutrition. This can be seen in infants with stunted growth or thin arms and legs, and large distended abdomens.
Marasmus - this condition mainly affects infants causing them to become thin and weak. The body adapts to the shortage of energy and nutrients. All energy stores are depleted as it is used to supply vital organs.
Kwashiorkor - this condition is known to be the body’s adaption to shortage of energy and nutrients.
© Food – a fact of life 2009
Kwashiorkor
© Food – a fact of life 2009
Marasmus
© Food – a fact of life 2009
FOOD SOURCES:
High biological value (HBV) proteins include:meat, fish, eggs, cheese, and milk.
© Food – a fact of life 2009
Low biological value (LBV) proteins include:cereals, some nuts and vegetables.
© Food – a fact of life 2009
The body’s needs for protein
Babies and children have a high need for proteinbecause they are growing.
Adolescents need protein for their rapid growth spurt.
Pregnant women need more protein than other adults because of the growing baby.
Nursing mothers also need more protein for lactation.
© Food – a fact of life 2009
FATS
Lipids – refer to fats, oils and fat-like substances.
Fatty Acids – building blocks of lipids
Triglycerides – storage form of fat in the body.
© Food – a fact of life 2009
CLASSIFICATIONS OF FATTY ACIDS:
1.SATURATED FATTY ACIDS – abundant in animal fat and plant oils like coconut oil and palm oil.
2.UNSATURATED FATTY ACIDS a. Monounsaturated fatty acid
(MUFA)
b. Polyunsaturated fatty acid (PUFA)
© Food – a fact of life 2009
Sources of saturated and unsaturated fats
• Saturated fatMeat, coconut oil, palm oil, cakes and biscuits, lard.
• Unsaturated fat* Mono unsaturated fatRapeseed oil, avocado and olive oil.
* Polyunsaturated fatOily fish, sunflower oil and pine nuts.
© Food – a fact of life 2009
CLASSIFICATIONS OF LIPIDS
1. SIMPLE LIPIDS - yield only fatty acids during hydrolysis
2. COMPOUND LIPIDS – fatty acids combined with CHO & nitrogenous groups.
3. DERIVED LIPIDS – formed by hydrolysis or enzymatic breakdown of simple and compound lipids
© Food – a fact of life 2009
FUNCTIONS OF FATS
1. Source of energy and storage form of
energy2. Insulation and
Padding
3. Provide satiety value
4. Contribute to palatability of food
5. Spares protein
© Food – a fact of life 2009
FAT MALNUTRITION
Overweightedness/ Obesity
Overweightedness/ Obesity
Heart DiseaseHeart
Disease
© Food – a fact of life 2009
FOOD SOURCES
ANIMAL FATS
VEGETABLE FATS
© Food – a fact of life 2009
VISIBLE FATS
INVISIBLE FATS