FUNDA-NUTRITION-TOPIC-1.pdf

NUTRITION
KIZZY ANN M. PENAVERDE, RN, LPT
VIEW CREDITS EXIT
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Good day ! In this study
session, you will learn about
Nutrients. You will learn what
the classification of nutrients
and how the body uses them.
NEX
T

THE STUDY OF NUTRIENTS
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TOPIC: CLASSIFICATION OF NUTRIENTS

TABLE OF CONTENTS
LEARNING OUTCOME
S
01
WHAT IS NUTRIE
NT
02
GUIDE QUESTIONS
03
CLASSIFICATION O
F NUTRIENTS
04
LESSON 1
05
MACRONUTRIEN
TS
MENU
06
CARBOHYDRATE
S:
07
FATS AND LIPIDS
08
PROTEINS
09
ADDITIONA
L READING
S
10
CREDITS
11
TEXT FOR
MOBILE
USERS
12
NEX
MENU

1 Define the word “nutrient” and identify the six classes of nutrients essential for
health.
2 Describe the general function and purpose of these nutrients within the body.
4 Describe the role of nurse or other health care professional in promoting an
appropriate nutrient intake in a meal context.
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3 Identify common food sources of each nutrient
LEARNING OUTCOMES
At the end of this lesson the students should be
able to:
Table of contents

1 What are the classification of nutrients?
2 What are the general function and purpose of these nutrients within the body?
Guide questions
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3 What are the common food sources of each nutrient?
4 What is the role of nurse or other health care professional in promoting an appropriate
nutrient intake in a meal context?
Table of contents

Nutrients are the
chemical substances in
food that the body
requires for growth,
maintenance and repair.
Nutrients are chemical substances found in food. They
perform diverse roles in the body such as to provide
heat build and repair body tissues, and to regulate body
processes. Since nutrients are found primarily in natural
foods, adequate intake of
these nutrients is necessary to carry out physiological
functions
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WHAT IS NUTRIENT?
Table of contents

Organic or inorganic
The nutrients that contain carbon in their structural
makeup are referred to as organic nutrients, whereas
those that do not contain carbon are called inorganic
nutrients. Therefore, the organic nutrients are
carbohydrates, lipids, proteins and vitamins. These
nutrients are important for energy
Inorganic Nutrients: Minerals Water
Organic Nutrients: Carbohydrates Fats/ Lipid, Protein
Vitamins
Essential or Non-essential
Essential nutrients are defined as the nutrients that are obtained from
external sources such as food because the human body cannot produce
them adequately. The six important classes of nutrients are
carbohydrates, fats, proteins, minerals, vitamins and water.
Nonessential nutrients can be synthesized by the human body, so they
need not be obtained directly from food
Macronutrients or Micronutrients
Macronutrients are the nutrients your body needs in larger amounts, namely
carbohydrates, protein, and fat. These provide your body with energy, or calories.
Micronutrients are the nutrients your body needs in smaller amounts, which are
commonly referred to as vitamins and minerals.
CLASSIFICATION OF
NUTRIENTS
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Table of contents

CARBOHYDRATES FATS PROTEIN
t
 Elements in the Six classes of Nutrients
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Click on the pictures to know more about
Nutrients
Macronutrients

CARBOHYDRATE
S Simple
Carbohydrates
Complex
Carbohydrates
MONOSACHARIDES
Monosaccharides or simple
sugars are the simplest form
of carbohydrates. They are
sweet and since they require
no digestion, they can be
absorbed directly into the
bloodstream from the small
intestine
DISACCHARIDES
Disaccharides or double-sugars are
made up of 2 monosaccharides.
They are sweet and, unlike
monosaccharides, they must be
changed to simple sugars by
hydrolysis before they can be
absorbed.
POLYSACCHARIDE
S
are composed of many
molecules of simple sugars.
They are commonly known as
complex sugars
 COMPARISON OF SIMPLE AND COMPLEX
CARBOHYDRATES
Simple carbohydrates are
broken down quickly by the
body to be used as energy.
 Table of Simple Carbohydrates
Complex carbohydrates
are made up of sugar
molecules that are strung
together in long, complex
chains.
BACK
SOURCES
SOURCES
Listen to the Narrated Power Point
Lecture Carbohydrates

FUNCTION OF
CARBOHYDRATES
1. The principal function of carbohydrates is to serve as a major source of energy for the body.
2. Carbohydrates exert a protein-sparing action. If insufficient carbohydrates are available in
the diet, the body will convert protein into glucose in order to supply energy.
3.The presence of carbohydrates is necessary for normal fat metabolism. If there is insufficient
carbohydrate, larger amounts of fats are used for energy than the body is equipped to handle,
and oxidation is incomplete. The amount of carbohydrates present determines how much fat
will be broken down. Therefore, it affects the formation and the disposal rates of ketones.
Ketones are intermediate products of fat metabolism, which are normally broken down to
fatty acids. However, in extreme conditions such as starvation and uncontrolled diabetes in
which the amount of carbohydrates is inadequate and unavailable, these ketones accumulate
and produce a condition called meiosis or acidosis. Thus, the anti-ketogenic effect of
carbohydrate prevents the damaging effect s o f ketone formation and accumulation.
KNOW MORE

FUNCTION OF CARBOHYDRATES
4. Cellulose and closely related insoluble, indigestible carbohydrates aid in
normal elimination. They stimulate Peristaltic movements of the gastrointestinal
tract and absorb water to give bulk to the intestinal contents.
5. They also supply significant quantities of proteins, B vitamins.
6.Lactose remains in the intestine longer than other than other disaccharides,
and this encourages the growth or the beneficial bacteria, resulting in a laxative
action.
7.Glucose has specific influences; it is indispensable for the maintenance of the
functional integrity of the nerve and it is the sole source of energy for the brain.
Thus, a constant supply of glucose from the blood is essential for the proper
functioning of these tissues.
KNOW MORE

CARBOHYDRATE DEFICIENCY
▪ Carbohydrate deficiency
▪ Not getting enough carbs can cause problems. Without sufficient fuel, the
body gets no energy. Additionally, without sufficient glucose, the central
nervous system suffers, which may cause dizziness or mental and physical
weakness, according to Iowa State University. A deficiency of glucose, or low
blood sugar, is called hypoglycemia.
▪ If the body has insufficient carbohydrate intake or stores, it will consume
protein for fuel. This is problematic because the body needs protein to make
muscles. Using protein for fuel instead of carbohydrates also puts stress on
the kidneys, leading to the passage of painful byproducts in the urine,
according to the University of Cincinnati.
▪ People who don't consume enough carbohydrates may also suffer from
insufficient fiber, which can cause digestive problems and constipation.
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WHAT ARE THE DANGERS OF TAKING EXCESSIVE AMOUNTS OF CARBOHYDRATES?
▪ Weight Gain
▪ Carbs are a concentrated source of calories, at 4 calories per gram. And large servings of carb-heavy dishes like rice,
pasta and breads can contain hundreds of — or in some cases, over a thousand — calories. If you're habitually
overeating carbohydrates, the excess calories could lead to weight gain. This is especially true of sugars and refined
carbs, like white flour, since they don't tend to fill you up despite their high calorie count.
▪ Type 2 Diabetes
▪ Consuming too many carbs, especially those with a high glycemic load, can increase your risk of several disorders,
including Type 2 diabetes. After you consume a carbohydrate-containing meal and your blood sugar increases, your
pancreas releases insulin, which helps convert glucose into a storage compound in your liver, muscles and other tissues.
This eventually lowers your blood sugar. Type 2 diabetes develops when your body stops making insulin or you become
insensitive to it. According to the Linus Pauling Institute, consuming too many carbs that cause a quick rise in blood
glucose puts a high demand on your pancreas for insulin and significantly increases the likelihood of developing Type 2
diabetes.
▪ Cardiovascular Disease
▪ A diet containing too many carbohydrates can raise your blood level of triglycerides, a type of unhealthy fat that travels
in your blood. It can also lower your blood levels of high-density lipoprotein, often referred to as good cholesterol,
according to the Linus Pauling Institute. High triglyceride levels along with relatively low levels of high-density
lipoprotein can significantly raise your risk of heart disease, especially if your carb intake comes from added sugars, like
the ones in sweets and soda. KNOW MORE

▪ Digestion of Carbohydrates
▪ 1. Mouth
▪ Enzyme - amylase (an enzyme of the saliva, secreted by the parotid glands, acts on starch to begin
its breakdown to dextrins and maltose)
▪ Action - usually, however, the food does not stay in the mouth long enough for much of this change
to be completed, so that food is conveyed into the stomach mostly in starch form
▪ 2. Stomach
▪ A. Enzyme - none for the carbohydrates
▪ B. Action- none; above action by ptyalin may continue to a minor degree
▪ 3. Small Intestine
▪ A. Enzyme- pancreatin enzyme, amylopsin, converts starch into dextrins and maltose
▪ B. Intestinal juice- contains three disaccharides- Sucrose, lactose and maltose (which act on their
respective disaccharides -sucrose, lactose and maltose to produce monosaccharides -glucose,
galactose, and fructose)Top of Form
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Monosaccharide
s
Disaccharides
Glucose Sucrose (glucose +
fructose)
Fructose Lactose (glucose +
galactose)
Galactose Maltose (glucose +
glucose)
TABLE: SIMPLE CARBOHYDRATES (SUGARS)
BACK

MONOSACCHARI
DES
Monosaccharides or simple sugars are the
simplest form of carbohydrates. They are
sweet and since they require no digestion,
they can be absorbed directly into the
bloodstream from the small intestine
A. GLUCOSE
B. FRUCTOSE
C. GALACTOSE
A
ugar is the principal form in which carbohydrate
dant in fruits, sweet corn, and corn syrup it is a
d naturally preformed in few foods but is mainly
h digestion.
body's total glycogen and liberates glucose as
store glucose as glycogen but they amass most
r themselves during exercise. Glucose fuels the
Only glucose can provide energy for the brain,
ping red blood cells. When a person does not
ores, body proteins are dismantled allowing
ells
protein is converted to-glucose is called
supply of carbohydrates combined with
can budge the body's energy metabolism in an
ailable carbohydrate for energy, more fats may
ll the way to energy; Instead, fat fragments
form ketone bodies.
use ketone bodies for energy but when their
, they can mount up and cause ketosis, astate
malacid-base balance if more carbohydrates are
ed, the body must find a way to store excess
r molecules, putting them together to form fat.
tty tissues of the body for storage. The fat cells
f fat, unlike the liver which can store only half a
B
E (levulose)
eetest of
gars. It is
honey, most
d some
es. It is
d into
n the body.
C
e
foods. It is
ose (milk
and is
ose in the
orn with an
lize
on called
BACK
For Mobile users: You can find the text at the end of slide

A. SUCROSE
B. LACTOSE
C. MALTOSE
Disaccharides or double-sugars are made up
of 2 monosaccharides.
They are sweet and, unlike monosaccharides,
they must be changed to simple sugars by
hydrolysis before they can be absorbed. They
include the following:
DISACCHARIDES
A
rose
table sugar
d, powdered, or
ssed from cane and beet
is found in fruits,
es, syrups, and sweet
oduction and is converted
cose and galactose upon
n.
posed of glucose and
.
B
milk sugar)
ilk and milk products
It is converted into.
galactose in digestion
le and less sweet than
the intestine longer
rs and encourages the
ain usefu] bacteria. It
mately 40 % Of milk
milk contains 48%
man milk has 7%.
ium and phosphorus
C
foods. It is
lysis of starch
to glucose in
in malt
rminating
und in certain
er, and malt
.
mpared to
e.
BACK

A. Starch
B. Dextrins
C. Cellulose
D. Pectins
E. glycogens
Polysaccharides are composed of many
molecules of simple sugars. They are
commonly known as complex sugars
POLYSACCHARIDE
S
A
h
t significant
ride in human
s major food sources
eal , potatoes and
vegetables and
rted entirely into
on digestion; is more
omplex than sugars;
es a longer time to
s, it supplies energy
ger period of time.
B
trins
t found free in
They are formed
rmediate
ts in the
own of starch
C
lose
ork of plants found in unrefined
and fruits. It is non- digestible by
fic enzyme is present and provides
he diet which helps move digestive
nd stimulates peristalsis.
tems and leaves of vegetables, seed
s, skins, and hulls Fibers are the
plants. They are non-digestible
enzymes are unable to break them
the blood glucose levels of people
itus
d into:
n fruits and. legumes, barleys, and
gastrointestinal transit and glucose
ower blood cholesterol.
in wheat brans, corn brans, whole
eals, : and vegetables which
ntestinal transit, increase fecal]
n starch hydrolysis And delay
n.
D
tins
digestible, colloidal
arides having a gel
ources include mostly
are often used as base
e also used to treat
as they absorb toxins
ria in the intestine.
cholesterol reducing
nt the blood can
E
ns (animal starch)
ed from glucose and
liver and muscle
ood sources include
eats and sea foods.
converted entirely
ose upon digestion.
ones glucagons help
convert glycogen into
very time the body
ergy BACK

Add a Tittle Add a Tittle
SIMPLE
CARBOHYDRATES
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COMPARISON SIMPLE VS COMPLEX
CARBOHYDRATES
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 Fats are organic compounds composed of carbon, hydrogen, and
oxygen. Triglycerides or fats and oils are fatty acid esters of glycerol.
 They belong to class of fats and fat-related compounds called lipids
Fats constitute 34% of the energy in the human body.
 They include substances such as fats, oil, waxes, and related
compounds that are greasy to the touch and insoluble in water.
 They provide a more concentrated source of energy compared to
carbohydrates. Some fat deposits are not used and are considered
structural fat.
 They hold the body organs and nerves in position and protect them
against shock and injury.
FATS or
LIPIDS
Digestio
n of fats
FUNCTION
CLASSIFICATION
OF FATS
BACK  CHOLESTEROL
Click the icons and underlined words
Listen to the Narrated Power
Point Lecture on Lipids

FATS?
▪ 1. Normally, about 95% Of the fat in food is digested and absorbed. Fats are important sources of
calories. It is quite normal for the body to have deposits of fat (adipose tissue) that serve as continuing
supply of energy each and every hour. In fact, if the body had no reserves of fat, it would need food much
more frequently to provide a continuous supply 6f energy.
▪ 2. Fat is said to be protein-sparing because its availability reduces the need to burn protein for
energy.
▪ 3. Fat is essential to maintain the constant body temperature by providing effective insulation
underneath the skin.
▪ 4. Fat cushions vital organs such as the kidney against injury.
▪ 5. Fat facilitates the absorption of the fat-soluble vitamins A, D, E, and K.
▪ 6. Fat provides satiety and delays the onset of hunger
▪ 7. Fat contributes flavor and palatability to the diet.
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SIGNS OF INADEQUATE FAT INTAKE INCLUDE:
Dry and scaly skin
Dry eyes
Feeling constantly cold
Dry hair and/or hair loss
Hormonal problems, including loss of menstrual cycle
Inability to feel full/always feeling hungry
Issues concentrating and/or mental fatigue
Deficiencies in fat-soluble vitamins
Constant fatigue
Essential Fatty Acid Deficiency
▪ https://www.msdmanuals.com/professional/nutritional-disorders/undernutrition/essential-fatty-acid-
deficiency
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Health Effects of Lipids
1. Heart disease - Elevated blood cholesterol is a major risk factor for
cardiovascular diseases.
2. Risks from saturated fats - Lauric, myristic, and palmitic acids raise
blood cholesterol levels. Stearic acid does not.
3. Benefits from monounsaturated fats - Olive oil lowers risks of heart
disease
4. Benefits from omega-3 polyunsaturated fats - Omega-3 polyunsaturated
fats lower blood cholesterol and prevent heart disease. EPA sources like
fish, eaten once a week, can lower blood cholesterol and the risk of
heart attack and stroke.
5. Cancer- Fat does not instigate cancer development but can promote it
once it has arisen.
6. 0besity - High-fat diets tend to store body fat ably. KNOW MORE

 are various combinations
of fats with other
components.
 Three types of compound
lipids are important in
human nutrition
 1. phospholipids
 2. glycolipids
 3. lipoproteins:
B. Compound lipids
1
 are called neutral fats.
 The chemical name for these
basic fats is triglycerides. This
name indicates their chemical
structure, a glycerol base with
three fatty acids attached.
 •Glycerol is derived from a
water-soluble form of
carbohydrate.
 •Waxes are esters of fatty
acids with higher molecular
weight alcohol. They are
classified into sterol and non-
sterol esters.
A. Simple lipids
Classification of
Fats
Are simple derivatives
from fat digestion or
other more complex
products.
They are fat
substances produced
from fats and fat
compounds during
digestive breakdown.
Fatty acids
C. Derived lipids
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are compounds of fatty
acids, phosphoric acids,
and nitrogenous bases.
1. Phospholipids
are compounds of fatty
acids combined with
carbohydrates and
nitrogenous bases.
2. Glycolipids
COMPOUND LIPIDS
Compound lipids are various combinations of fats with other components.
Three typed of compound lipids are important in human nutrition phospholipids,
glycolipids, and lipoproteins:
a.Lecithins
b.Cephalins
c.Sphingomyelins
a. Cerebrosides
b. Gangliosides
• are lipids combined with
proteins.
• They are formed primarily in
the liver and are found in cell
and organelle membranes,
mitochondria, and lysosomes.
• They are insoluble in water
and are combined in protein
complex for their transport and
activity in aqueous medium.
• They contain cholesterol,
neutral fat, and fatty acids.
3. Lipoproteins
BACK
Classification of
Fats

1. Phospholipids
• are compounds of fatty acids, phosphoric acids, and nitrogenous bases.
a.Lecithins are the most widely distributed of the phospholipids.
Traces are placed in liver and egg yolk and in taw vegetable oils
such as corn oil. They are added to food products such as cheese,
margarine, and confections to aid emulsification.
b.Cephalins are needed to form thromboplastin for the blood-
clotting process.
c.Sphingomyelins are found in the brain and other nerve tissues as
components of myelin sheath
Three substances act as an insulator around the nerve fibers. Egg yolk and
liver are good sources of these phospholipids.
BACK
COMPOUND LIPIDS

2. Glycolipids are compounds of fatty acids combined
with carbohydrates and nitrogenous bases.
a. Cerebrosides are components of nerve tissue
and certain cell membranes where they play a vital
role in fat transport their carbohydrate component
is galactose.
b. Gangliosides are made up of certain glucose,
galactose, and a complex compound containing an
amino sugar.
BACK
COMPOUND LIPIDS

2
• Water soluble component
of triglycerides and is
inconvertible with
carbohydrate.
• It comes out 10% of the
fat. After it becomes
broken off in digestion, it
becomes available for the
formation of glucose in
the diet
GLYCEROL
1
• are the key refined fuel
forms of fat that the cell
burns for energy.
• They are the basic
structural units of fat and
may be saturated or
unsaturated in nature.
Sources of Fatty Acids:
FATTY ACIDS
3
• are a class of fat-related
substances that contain sterols. A
main member of this group is
cholesterol.
• It is a complex fat-like compound
found practically in all body tissues,
especially in the brain and nerve
tissues, bile, blood, and the liver
where most cholesterol is
synthesized.
• Foods rich in cholesterol are egg
yolk, organ meats, shellfish, and
dairy fats. Other animal fat products
including butter, cream, whole milk,
whole milk cheese, ice cream, and
meat contain small amounts.
STEROIDS
DERIVED LIPIDS
BACK
Classification of
Fats

Fatty acids are the
building blocks of fats.
FATTY ACIDS
 They are associated with
lowering LDL cholesterol
and total cholesterol while
at the same time
increasing the production
of the 'good' cholesterol,
HDL cholesterol.
 You find monounsaturated
fats in vegetable oils like
canola, peanut and olive
oil, as well as in nuts.
 These fats are usually
liquid at room
temperature.
 B.Monounsaturated
 are those into which
no hydrogen can be
added.
 Palmitic and stearic
acids are two
examples of such
fatty acids.
 They are abundant in
animal fats including
beef.
A. Saturated fats
 are missing two or more
hydrogen pairs on their
fatty acid chains. They
trigger lower blood/serum
cholesterol as well as
lower LDL and HDL
production.
C. Polyunsatured fats
BACK
• ESSENTIAL
• NON-ESSENTIAL
FATTY ACIDS
 The Fat Family Unlike
other members of the
fat Family (saturated,
polyunsaturated, and
monounsaturated fats),
trans fats, or trans-fatty
acids are basically
artificial fats. A small
amount of trans fats
occurs naturally in meat
and dairy products.
D. Trans fats
DERIVED
LIPIDS
Click underlined words

TRANS FAT
• Hydrogenation
– Trans fats are made by a chemical process called partial hydrogenation Liquid vegetable oil (an otherwise healthy
monounsaturated fat) is packed with hydrogen atoms and converted into a solid fat. This makes it a seemingly
perfect fat for the food industry to work with since it has a high melting point and a creamy, smooth texture, and it is
reusable in deep-fat frying.
• Shelf Life and Texture
– Partially hydrogenated fats or trans fats, lengthen the shelf life of food. They also add a certain pleasing mouth-feel
to all manner of processed foods, buttery crackers and popcorn, crispy French fries, crunchy fish sticks, creamy
frostings, and melt-in-your mouth pies and pastries. All these foods owe those qualities to trans fats.
• Worse Than Butter
– Hydrogenated fats were seen as a healthier option to saturated fats: using stick margarine was deemed better than
using butter. However, numerous studies now conclude that Trans fats are actually worse. Saturated fats raise the
total and bad (LDL) cholesterol levels. Trans fats do the same, but they also strip levels of good (HDL) cholesterol,
the kind that helps unblock arteries Trans fats also increase triglyceride levels in the blood, adding to the danger of
cardiovascular disease. Basically, the more solid the fat, the more it clogs the arteries Many margarines and spreads
are now available with low or zero levels of trans fats, but they are less suitable for cooking and baking. Trans-fat-
free shortenings are available, too.
• Common Trans Fat. Sources
– Crackers
– Doughnuts
– French fries
– Cookies (also rich in saturated fat)
– Vegetable shortening BACK
Online Video

Cholesterol:
• waxy fatlike substance that is only found in animal products. Your body
needs a certain amount of cholesterol to make cell membranes and nerve
tissue, certain hormones and substances that aid in the digestion of fat.
• your liver can make all of the cholesterol your body needs, so its not a
necessary part of your diet.
• when to much cholesterol is in the bloodstream it causes plaque to form on
the walls of arteries. Heavy build up causes blockages which in turn
causes heart attack
• Fats from plants do not contain cholesterol.
BACK WHAT IS CHOLESTEROL? https://www.youtube.com/watch?v=inaqswqMDds

FOOD SOURCES
High in Saturated Fatty Acids:
• Whole milk
• cream,
• ice cream,
• cheese made from whole Milk,
• egg yolk
Medium fat or fatty meats;
• beef
• lamb
• pork
• ham
• Bacon
• butter
• coconut oil
• lamb fat
• Lard
• regular margarine
• salt pork
• hydrogenated shortenings
• Chocolates
• chocolate candies
• cakes,
• Cookies
• pies
• rich pudding,
BACK

UNSATURATED FATS
• You can find these fats
in vegetable oils like
corn, sesame,
sunflower, safflower
and soybean,
• fatty fish. -The most unsaturated
fats Omega 3 fatty acid.
BACK

Proteins are the major structural
component of all body cells. It
provides structure for skin, hair,
muscles, ligaments, and tendons.)
Amino acid are the building blocks
of proteins.
FUNCTION
CLASSIFICAT
ION OF PROT
EINS
Here you can add
something in
brief as the
WHAT IS
PROTEIN
DIGESTION OF PROTEINS
PROTEIN
BACK
Chemical
Stages of
protein
Listen to the Narrated
Power Point Lecture on
Proteins

Functions of Proteins
1. Proteins are used in repairing worn-out body tissue (anabolism) caused
by the continued wear and tear (catabolism; going on in the body.
2. Proteins are used to build new tissue by supplying the necessary amino
acid building blocks:
3. Proteins are a source of heat and energy. One gram of protein contains 4
calories.
4. Proteins contribute to numerous essential body secretions and fluids and
enzymes. Some hormones have protein or amino acid components.
Mucus and milk are largely protein. Sperm cells are likewise largely
protein as is the fluid in which the sperm cells are contained.
5. Proteins are important in the maintenance of normal osmotic relations
among the various body fluids.
6. Proteins play a vital role in the resistance of the body to diseases.
Antibodies to specific diseases are found as part of the plasma globulin,
especially in what is known as the gamma globulin fraction of plasma.
7. Dietary proteins furnish the amino acids for a variety of metabolic
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FAST FACTS ABOUT PROTEIN
• More than half of the solid content of total cell volume is protein and
skeletal muscle represents about 40% of total body protein.
• Adequate protein intake is essential to maintain cellular integrity,
function, and reproduction.
• Many hormones and enzymes which regulate body processes are
proteins. For example, insulin and glucagon regulate glucose
metabolism, and growth hormone regulates protein synthesis and cell
division. Enzymes including lipase, peptidase, and sucrose that
breakdown fats, proteins and sugars, respectively are also proteins.
• Antibodies, or immune system proteins, protect against foreign materials
that enter the body. Albumin is the main protein in blood that maintains
blood volume and pressure.
• Protein is unique among the macronutrients in that it contains nitrogen.
For this reason, protein intake must be carefully balanced in patients
with limited renal function or other conditions that can cause nitrogen
accumulation. Proteins can be adapted as backup energy sources
BACK

Requirement for Human Nutrition
• A. Quality of protein fundamental to health and life
• B. General daily recommendation of the Food and
Nutrition Board
– 1. Adult - 0-9 g/kg BW
– 2. Children - Growth needs vary according to age
and growth patterns.
– 3. Pregnancy - Rapid growth requires an increase of
30 over that of a non-pregnant woman.
– 4. Lactation - it requires an increase of 20 g.
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Health Effects of Protein.
• 1. Heart Disease- Foods rich in animal protein tend to be
rich in saturated fats.
• 2. Cancer- Studies suggest a relationship between high
intake of animal protein and some types of cancer like
cancer of the prostate gland, pancreas, kidneys, breast, and
colon.
• 3. Osteoporosis - Calcium excretion rises as protein
intake increases.
• 4. Weight control - Protein-rich foods are also rich in fat
which can lead to obesity with associated health risks.
• 5. Kidney diseases - Excretion of end products of
protein metabolism depends on a sufficient fluid intake and
healthy kidneys. A high-protein diet increases the work of
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Kwashiorkor
This condition reflects an abrupt and
recent deprivation of food which
develops rapidly as a consequence
of protein deficiency or an illness
like measles.
Protein-Energy Malnutrition (PEM)
Marasmus
Severe deprivation of food over a
long period of time characterized by
insufficiency of protein and energy
intake. can add something in brief
as the explanation
Protein energy malnutrition is a condition
resulting from insufficiency of protein or
energy or both in the diet.
Acute PEM occurs in children who are thin for
their height.
Chronic PEM occurs in children who are short
for their age.
There are two forms of PEM:
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 conjugated proteins or
pretends are combinations of
simple proteins and some
other non-protein substance
called a prosthetic group
attached to a molecule. They
perform functions that a
constituent could not
properly perform by itself.
 1. Nucleoproteins
 2. Mucoproteins
 3. lipoproteins
 4. Phosphoproteins
 5 Chromoproteins
 6. Metalloproteins
B. Compound
proteins
1
 are those which yield
only amino acids upon-
hydrolysis
 Albumins
 Globulins
 Glutelins
 Prolamins
 Albuminoids
 Histones and protamines
A. Simple
proteins
Classification of Proteins
are products formed
in the various stages
of hydrolysis of a
protein molecule.
C. Derived
Proteins
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CHEMICAL STAGES OF PROTEIN
 A.As indicated by its name, an amino acid has a chemical structure that
combines both acid and base (amino) factors. This important structure gives
amino acids a unique buffering capacity.
 This acid-base nature of amino acids also enables them to join one another
to form the characteristic chain structure of protein. The amino (base) group
of one amino acid joins the acid (carboxyl) group of another.
 This characteristic chain structure of amino acids is called a peptide linkage.
Long chain of amino acids that are linked in this manner are called
polypeptides.
B. ESSENTIAL and NON- ESSENTIAL AMINO ACIDS
C. COMPLETE AND INCOMPLETE PROTEIN
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1.Histidine
2. Isoleucine
3. Leucine
4. Lysine
5. Methionine
6.
Phenylalanine
7. Threonine
8. Tryptophan
9. Valine
Essential amino acids
cannot be synthesized
by the body and are
necessary in the diet.
Essential Amino Acids
Examples:
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1.Glycine
2.Alanine
3.Aspartic acid
4.Glutamic acid
5.Proline
6.Hydroxyproline
7.Cystine
8.Tyrosine
9. Serine
10.Arginine
11. Histidine
BACK
Can be
manufactured by
the body and,
therefore, are not
as necessary for
consideration in the
diet.
Non- Essential
Amino Acids
Examples:

BACK
A complete protein contains
an adequate amount of all of
the essential amino acids
needed to build new
proteins, which generally
come from animal and fish
products that should be
incorporated into a diet.
COMPLETE
PROTEINS
SOURCES
An incomplete protein is any
protein that lacks one or more
essential amino acids in correct
proportions. These can also be
referred to as partial proteins.
 Even if the protein contains all
the essential amino acids, they
must be in equal proportions in
order to be considered complete.
If not, the protein is considered
incomplete.
INCOMPLETE
PROTEINS+
SOURCES

Complete
Protein
1. Soya beans and soya products contain
complete proteins and magnesium.
2. Green peas contain 5.4g of protein.
3. Kale contains 4.3g of protein.
4. Broccoli contains 3.8g of protein.
5. Spinach contains 3g of protein. BACK

Incomplete
Protein
Plant foods are considered incomplete proteins
because they are low or lacking in one or more of the
amino acids we need to build cells.
Incomplete proteins found in plant foods can be
mixed together to make a complete protein.
 As a general rule, grains, cereals, nuts, or seeds can
be eaten together with dried beans, dried peas, lentils,
peanuts or peanut butter.
Examples of these combinations include peanut butter
on wheat bread, rice and beans, and split pea soup with
corn bread. Incomplete proteins found in plant foods
can also be combined with small amounts of animal
foods to make a complete protein. Examples include
macaroni and cheese, and tuna noodle casserole.
BACK

BOOKS
▪ Basic Nutrition and Diet Therapy Textbook for nursing Second students Edition 2019 By: Maria
Lourdes C. Caudal , RND
▪ NUTRITION ESSENTIALS AND DIET THERAPY by Nancy J. Peckenpaugh 10th
Edition 2007
▪ Nutrition and Diet Therapy for Nurses Second Edition Copyright © 2019 by Pearson Education, Inc
Sheila Buckley Tucker, MA, RD, CSSD, LDN
Clinical Instructor, Connell School of Nursing and Woods
College of Advancing Studies, Boston College
Vera Dauffenbach, EdD, MSN, RN
Associate Professor and Director of the RN to BSN Program,
Bellin College, Green Bay, Wisconsin
A01_
 Nutrition and Diet Therapy Self Instructional Approaches Peggy Stanfield an YH Hui Copyright ©
2010 by Jones and Bartlett Publishers, LLC
 Nutrition Essentials and Diet Therapy 10th
Edition Peckenpaugh
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