This document discusses macro-nutrients and carbohydrates. It defines macronutrients as the main nutrients that provide calories and lists carbohydrates, lipids, and proteins as the three macronutrients required by humans. Carbohydrates are then discussed in more detail, classifying them as simple or complex and listing examples like monosaccharides, disaccharides, starch, glycogen, cellulose, and fiber. The document also covers the chemical structure and composition of carbohydrates as well as their functions and food sources.

2. MACRO-NUTRIENTS
Presented By: Ms. Hafiza Madiha Jaffar
Clinical Nutritionist

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

5. EMPERICALFORMULA
Cx(H2O)y
X and Y are some whole numbers
 Most abundant carbohydrate is glucose, C6(H12O)6

6. CLASSIFICATION
Carbohydrates comes in 2 types
1. The simple sugar
2. The complex carbohydrates

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

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

12. COMMON DISACCHRIDES
1. Sucrose
2. Lactose
3. Maltose

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

17. COMMON COMPLEX
CARBOHYDATES
1. Starch
2. Glycogen
3. Cellulose

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

20. COMMON SOURCESOF
STARCH
• Potatoes
• Bread
• Beans
• Corn

21. 2.GLYCOGEN
A polymer of glucose
Highly branched chain of glucose molecule
Glycogen is the main energy reserve in animals

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

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

29. SOURCES OF
CARBOHYDRATES
• Cereals
• Pulses
• Seeds
• Nuts

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

32. LOW WATERCONTENT
FOODS
Low water content foods contain higher amount of
carbohydrates such as
• Potatoes
• Sweet Potatoes