MACRONUTRIENTS-carbohydrates, protein and fats.pptx

macronutrients in nutrition discussion

1. MONOSACCHARIDES 1. Glucose: blood sugar (dextrose) -principal form /simplest form used by the body 2. Fructose- sweetest of simple sugar -converted to glucose in the body 3. Galactose- produced from lactose which is found in milk products -converted into glucose in the body. *Galactosemia

2. DISACCHARIDES Made up of two 2 monosaccharides Must be changed to simple sugars by hydrolysis before they can be absorbed. Sucrose - table sugar, composed of glucose and fructose Lactose - milk sugar, converted into glucose and galactose in digestion Maltose- malt products and in germinating cereals, -produced by hydrolysis of starch and converted into glucose in digestion

3. POLYSACCHARIDES -composed of many molecules of simple sugars -known as complex sugars Starch – most significant polysaccharide in human nutrition - more complex than sugars and requires longer time to digest -converted entirely into glucose upon digestion 2. Dextrins - formed as intermediate products in the breakdown of starch

4. POLYSACCHARIDES 3. Cellulose – Fibers, forms the framework of plants found in veges and fruits. -non digestible in humans because digestive enzymes are unable to break them down. Functions: -provides important bulk in the diet and stimulates peristalsis -lower blood glucose level of people with DM Classification: Soluble: delay gastrointestinal transit and glucose absorption, lowers blood cholesterol. FOUND IN? b. Insoluble: accelerate gastrointestinal transit, increase fecal weight and delay glucose absorption. FOUND IN?

5. POLYSACCHARIDES 4. Pectins – non digestible, colloidal polysaccharides having gel quality. - used to treat diarrhea as they absorb toxins and bacteria - binds to Cholesterol, reducing absorption in the bloodstream 5. Glycogens – animal starch - stored in the liver and muscle tissues - * Glucagons

6. SIMPLE LIPIDS 1. TRIGLYCERIDES - a type of fat found in your bloodstream 2. WAXES -esters of fatty acids with higher molecular weight alcohol

7. COMPOUND LIPIDS: Various combination of fats with other components Phospholipids- compounds of fatty acids, phosphoric acids and nitrogenous bases. a. Lecithins b. Cephalins c. Sphingomyelins

8. COMPOUND LIPIDS: 2. GLYCOLIPIDS – compounds of fatty acids combined with Carbohydrates and nitrogenous bases a. Cerebrosides b. Gangliosides 3. LIPOPROTEINS- lipids combined with proteins -contains cholesterol, neutral fat and fatty acids

9. DERIVED LIPIDS -simple derivatives from fat digestion or other more complex products FATTY ACIDS- key refined fuel forms of fat digestion - Unsaturated or Saturated Fats Sources: Saturated fats Monounsaturated fatty acids – Ex. Oleic acid Polyunsatured fats – Ex. Linoleic acid

10. DERIVED LIPIDS 2. GLYCEROL- water soluble component of triglycerides -available for formation of glucose in the diet 3. STEROIDS- a complex fat-like compound found practically in all body tissues -SOURCES? **OMEGA -6 and OMEGA 3 -

11. HEALTH EFFECTS OF PROTEIN Heart Disease Cancer Osteoporosis Weight Control Kidney Diseases

12. PEM –PROTEIN ENERGY MALNUTRITION A condition resulting from insufficiency of protein or energy or both in the diet *Acute PEM *Chronic PEM 2 Forms: Marasmus Kwashiorkor

13. Marasmus Key symptoms: Weight loss Stunted growth skin: The skin loses elasticity and may hang loosely. Brittle hair and nails Persistent diarrhea Sunken eyes and cheeks Low energy and lethargy Decreased immunity

14. Kwashiorkor Edema (swelling): This is a hallmark sign, particularly swelling in the belly, ankles, and feet due to fluid retention. Muscle wasting: Despite the swelling, underlying muscle loss can be significant. Skin changes: Dry, scaly, and irritated skin with possible changes in color (reddish or brownish). Hair changes: Hair becomes dry, brittle, and may change color (reddish-copper or light). Loss of appetite Fatigue and irritability Stunted growth Enlarged liver: The liver can become fatty due to the imbalance of nutrients. Increased risk of infections