Development of Macronutrients of food.ppt

Development of Macronutrients

1. King Abdulaziz University
Faculty of Applied Medical Science
Clinical Nutrition Department – Second Year
Principles of Food Science Principles of Food Science
and Nutritionand Nutrition
Dr. Nahlaa KhalifaDr. Nahlaa Khalifa

2. CARBOHYDRATES , CARBOHYDRATES ,
PROTEINS, FATS, PROTEINS, FATS,
WATER AND WATER AND
ENERGYENERGY

3. What is “Food” and what is What is “Food” and what is
“Nutrition”?“Nutrition”?
Food is any edible material that supports growth,
repair and maintenance of the body. Food also
protects the body from infections and diseases.
Nutrition is the process by which body utilizes food
for growth and maintenance and healthy living.
Food functions in the body through the nutrients it
contains

4. Where is our food come from?Where is our food come from?

5. What are nutrients?What are nutrients?
Essential nutrients: substances the body must get from food because it
cannot manufacture them at all or fast enough to meet its needs
Proteins
Fats
Carbohydrates
Vitamins
Minerals
Water
Since Water is indispensable for life, it is considered both as a food and
as a nutrient.
Dietary Fiber and some Phytochemicals of plant foods, although not
nutrients as such, are needed for good
health.

6. What are nutrients?What are nutrients?
What food does in the body does through the nutrients it
contains.
The body utilizes these nutrients to grow and keep healthy
and strong. All nutrients needed by the body are available
through food.
No food by itself (except for breast milk which is adequate for
babies up to six months of age) has all the nutrients needed for
full growth and health. Food therefore must be balanced.

7. What are nutrients?What are nutrients?
We therefore need a variety of foods to get all
the nutrients the body needs.
Each nutrient has its own function in the body.
Specific nutrients do their best work in the
body when present with other nutrients.
 Nutrients are therefore mutually supportive.

8. What are Macronutrients and What are Macronutrients and
Micronutrients?Micronutrients?
Macronutrients: are macromolecules or large
particles in plant and animal structures that they
are needed in large amounts (tens or hundreds of
grams) every day and they can be digested,
absorbed and utilized by another organism as
energy sources and as substrate for synthesis of
the carbohydrate , fat and protein required to
maintain cell and system integrity
 

9. What are Macronutrients and What are Macronutrients and
Micronutrients?Micronutrients?
Micronutrients are those that are needed in
minute quantities (micrograms or at best
milligrams). These are vitamins, minerals and
trace elements.

10. Development of macronutrientsDevelopment of macronutrients
1. Carbohydrates:
 Is the first macronutrient made though the process of
photosynthesis by which the sun energy allows plant leaves to take
(CO2) from the air and water (H2O) through the roots. The carbon
and water are formed into carbohydrate, and oxygen is given up by
the plant .Hence , carbohydrates is mainly found in food of plant
origin .
 The only non plant source of carbohydrate is milk in form of
carbohydrate lactose .
Tow carbohydrates linked as disaccharides, sucrose are used for
transporting energy to non photosynthesizing tissues , roots ,tuber
and seeds for use and storage as starch polysaccharides .

12. Development of macronutrients Development of macronutrients
2. Protein
Is found in muscle, and thus all forms of meat ( red, white and
fish ) are mostly protein.
Legumes (beans) and nuts are plant in origin and thus contain
carbohydrate , but legumes also have the ability to draw nitrogen
from the air making them high in protein .This is why legumes and
nuts were included in the meat group of the food guide pyramid.
Other sources of protein are egg , milk , and cheese . Whole grains
and vegetables supply small amounts of protein but can add up to
a significant quantity depending on the amount consumed.
 Fruits are very low in protein which is why they have fewer
kilocalories than bread even though they have the same amount of
carbohydrate on a per- volume basis .

13. Development of macronutrients Development of macronutrients
3. Fats:
 Are found in many protein food and are added through cooking
or to flavor food.
 The amount of fat found in grains , vegetables and most fruits is
in-significant .
Fats extracted from vegetable sources ( corn , safflower,
soybeans , olive) are usually found in liquid form and generally
not harmful to health unless they are hydrogenated .
 Fats that are solid mostly come from animal origin such as
butter and found and red meat .