3. MACRO-NUTRIENTS
• Macronutrients are the main nutrients that make up the
foods we eat.
• 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:
In carbohydrates, there are 4 calories per gram.
In proteins, there are 4 calories per gram.
And 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
4. CARBOHYDRATES
Serve as the main energy source for human body
Chemically, carbohydrates are organic molecules in
which
• Carbon
• Hydrogen
•Oxygen
Bond together
8. 1. SIMPLESUGARS
• Are sweet in taste
• Broken down quickly in the body to release energy
• Basic unit in a carbohydrates is the sugar, or saccharide
unit
9. MONOSACCHRIDE
Simplest sugars are the monosaccharide
These are the sugars that are composed of a single
saccharide molecule
Common monosaccharides:
• Glucose
• Fructose
• Galactose
10.
11. DISACCHARIDE
Also simple sugars
Taste sweet and are easily broken down to release energy
in the body
Disaccharide are formed when 2 monosaccharide
molecules bond together
Water molecule is eliminated when this reaction take
place
13. 1. SUCROSE
of 1 glucose
Also known as table sugar
Sucrose is a disaccharide consisting
molecule linked to one fructose molecule
Glucose + Fructose Sucrose
14. 2.LACTOSE
Also called milk sugar
Consisting of 1 glucose molecule linked to one
galactose molecule
Glucose + Galactose Lactose
15. 3.MALTOSE
Maltose consists of two glucose units.
Maltose is produced whenever starch breaks down
Also occurs during the fermentation process
Comprising of two glucose molecules
Glucose + Glucose Maltose
16. COMPLEX CARBOHYRATES
• Are polymers of simple sugars
• Complex carbohydrates are molecules in which many
mono or disaccharides bond together in a chain
18. POLYMER
• A polymer is a molecule, made from joining many small
molecules called monomers. The word "polymer" can be
broken down into "poly" (meaning "many" in Greek) and
"mer" (meaning "unit"). ... Proteins have polypeptide
molecules, which are natural polymers made from
various amino acid monomer units.
19. 1.STARCH
• Straight chain polymer of glucose
• Plants manufacture starch by bonding many glucose
molecule end to end as a means of storing energy for
future use
• Animals can digest starch easily by breaking it down into
glucose
21. 2.GLYCOGEN
A polymer of glucose
Highly branched chain of glucose molecule
Glycogen is the main energy reserve in animals
22.
23. 3. CELLULOSE
Third polymer of the monosaccharide glucose
Differs from starch and glycogen
Most animals cannot digest cellulose
Cellulose is used as a structural molecule to
support leaves and other part plants.
Cellulose in the diet often referred to as dietary
fiber
24. FIBER
• Dietary fibers are the structural parts of plants
• Fiber are found in all plant-derived foods
vegetables, fruits, whole grains, and legumes.
• Most dietary fibers are polysaccharides
25. TYPES OF FIBER
1. SOLUBLE FIBER:
Some dietary fibers dissolve in water ), form gels
(viscous), and are easily digested by bacteria in the
colon (fermentable).
SOURCES:
• oats,
• barley,
• legumes,
26. 2. INSOLUBLE FIBER:
Do not dissolve in water , do not form gels (non-viscous),
and are less readily fermented.
SOURCES:
• Whole grains (bran)
• Vegetables
27.
28. FUNCTIONS OF
CARBOHYDRATES
1) Provide energy to the cells
2) One gram of carbohydrates provide 4 kcal
3) In the absence of sufficient carbohydrates in the diet
proteins are broken down to glucose to provide energy
4) Complex carbohydrates are important for maintain
normal functioning of the digestive tract
5) Carbohydrates are important for proper metabolism of
fats
30. The content of carbohydrates in fruits and vegetables
fewer
varies according to the water content of these foods
Those higher in water content contain
carbohydrates such as
• Spinach
• Cabbage
• Melons