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Basic Nutrition.pdf
The document discusses the basic chemistry of macronutrients - carbohydrates, proteins, and fats. It explains that these nutrients are composed of combinations of carbon, hydrogen, oxygen, and nitrogen atoms bonded together. Carbohydrates include sugars, starches, and fiber, proteins contain amino acids with nitrogen, and fats are made of fatty acids and glycerol. The document provides examples of different types of macronutrients and notes that proteins and fats provide more calories per gram than carbohydrates.
Basic Nutrition.pdf
- 1. 1 ◼ All foodsare composed of one or more of the following: ◼ Carbohydrates (starches, sugars, and fiber) ◼ Protein ◼ Fat ◼ These three “macronutrients” provide energy (except the carbohydrate called fiber because fiber cannot be digested and absorbed into body through the digestive tract). We measure energy in calories. BASIC NUTRITION & CHEMISTRY
- 2. 2 CHEMISTRY BOND DOUBLE BONDS Carbon(C), Hydrogen(H), Oxygen (O) , and Nitrogen (N) are elements which combine to make Macronutrients known as carbohydrates, proteins, and fats. All the macronutrients contain carbon, hydrogen, and oxygen, but proteins also contain nitrogen. Carbon(C), Hydrogen (H), Oxygen (O) , and/or Nitrogen (N) combine with each other to make macronutrients through “bonds”. These bonds may be illustrated in your book by lines between the elements in the macronutrients:
- 3. 3 CHEMISTRY ◼ SOMETIMES CHEMICALSTRUCTURES ARE ILLUSTRATED BY OBJECTS BONDS
- 4. 4 CHEMISTRY ◼ A DOUBLELINE WITHIN THE FIGURE SHOWS A DOUBLE BOND
- 5. 5 BASIC NUTRITION &CHEMISTRY ◼ CARBOHYDRATES ◆ STARCHES ◆ SUGARS ◆ FIBER ◼ Most CARBOHYDRATES give 4 calories per gram. ◼ Fiber gives few or no calories since most types cannot be significantly digested.
- 6. 6 BASIC NUTRITION & CHEMISTRY CARBOHYDRATES: SUGARS monosaccharides glucose, fructose, galactose disaccharides: glucose + fructose = Sucrose glucose + galactose = Lactose glucose+ glucose = maltose
- 7. 7 BASIC NUTRITION & CHEMISTRY CARBOHYDRATES: STARCHES AND FIBER polysaccharides “poly” means many. A starch is composed of long chains of maltose (glucose+glucose) units called Dextrins. Starch Dextrins (maltose+maltose+maltose…) maltose glucose glucose
- 8. 8 BASIC NUTRITION &CHEMISTRY CARBOHYDRATES : STARCHES AND FIBER polysaccharides SINCE FIBER CANNOT BE DIGESTED, IT CANNOT GIVE US CALORIES. SOLUBLE FIBER- “MUSHY” FIBER FOUND IN SOFT PARTS OF VEGETABLES, FRUITS, AND GRAINS (citrus, legumes, psyllium in Metamucil). INSOLUBLE FIBER- “HARD” FIBER SUCH AS BRAN FROM WHOLE GRAINS (whole grains, bran, hard parts of fruits and vegetables).
- 9. 9 BASIC NUTRITION &CHEMISTRY LIPIDS (FATS) FATS ARE COMPOSED OF FATTY ACIDS AND GLYCEROL. Saturated fats are hard (butter, shortening) and are high in hydrogen. Unsaturated fats are more liquid (oils) and have fewer hydrogens(H) than saturated fatty acids
- 10. BASIC NUTRITION &CHEMISTRY Lipids (Fats) ◼ Saturated--highest amount of hydrogens ◼ Monounsaturated--Lower in hydrogen than saturated fat, but higher in hydrogen than polyunsaturated fats. ◼ Polyunsaturated-least amount of hydrogen. The more hydrogen a fat contains, the harder the consistency of the fat.
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- 14. 14 FATS (LIPIDS) ARE THE MACRONUTRIENTS WHICHGIVE THE HIGHEST AMOUNT OF CALORIES BASIC NUTRITION & CHEMISTRY
- 15. 15 H H H--C--C=0 H--N--H THE TYPEOF PROTEIN IS DETERMINED BY THE TYPES OF AMINO ACIDS WHICH MAKE UP THE PROTEIN. PROTEINS CONTAIN HYDROGEN, CARBON, AND OXYGEN (AS DO CARBOHYDRATES AND LIPIDS), BUT PROTEINS ALSO CONTAIN NITROGEN. THE NITROGENOUS SUBSTANCES ARE CALLED AMINO ACIDS BASIC NUTRITION & CHEMISTRY
- 16. 16 PROTEINS HUMAN BEINGS CANSYNTHESIZE (MAKE) SOME AMINO ACIDS TO MAKE PROTEIN USED FOR MUSCLES AND OTHER BODY TISSUES. THESE AMINO ACIDS ARE NONESSENTIAL AMINO ACIDS. HUMAN BEINGS CAN NOT SYNTHESIZE (MAKE) SOME AMINO ACIDS TO MAKE PROTEIN USED FOR MUSCLES AND OTHER BODY TISSUES. THESE AMINO ACIDS ARE ESSENTIAL AMINO ACIDS. ESSENTIAL AMINO ACIDS MUST COME FROM THE FOOD WE EAT. THE MORE ESSENTIAL AMINO ACIDS THE PROTEIN HAS, THE MORE COMPLETE THE PROTEIN. BASIC NUTRITION & CHEMISTRY
- 17. 17 MOST COMPLETE PROTEINS LEASTCOMPLETE PROTEINS EGG DAIRY MEATS GRAINS VEGETABLES FRUIT MOST LEGUMES (Beans*/Peas) BASIC NUTRITION & CHEMISTRY
- 18. 18 GRAINS LEGUMES COMPLEMENTATION IS WHENFOODS ARE COMBINED TO MAKE A MORE COMPLETE PROTEIN Complementation with plant foods does not mean the protein will be as complete as the protein from animal foods BASIC NUTRITION & CHEMISTRY
- 19. 19 EGG DAIRY MEATS GRAINS LEGUMES IT ISDIFFICULT FOR HUMANS TO GET ENOUGH COMPLETE PROTEINS FROM ONLY PLANT SOURCES. HEALTHY ANIMAL PRODUCTS SHOULD BE CONSUMED FOR GOOD HEALTH. A PERSON WHO INGESTS NO ANIMAL PRODUCTS MAY NEED AMINO ACID SUPPLEMENTS, B12, AND OTHER NUTRIENTS. PROTEINS YIELD 4 CALORIES/GRAM BASIC NUTRITION & CHEMISTRY