Nutrients - Macronutrients (Topics #3) PDF

MACRONUTRIENTS (TOPIC#3) PREPARED BY: HENLYN E. ATANACIO,RN,MAN Nutrition  Sum of all the interactions between an organism and the food it consumes  In other words, it is what a person eats and how the body uses it. Nutrients Organic or inorganic substances found in foods th...

MACRONUTRIENTS (TOPIC#3) PREPARED BY: HENLYN E. ATANACIO,RN,MAN Nutrition  Sum of all the interactions between an organism and the food it consumes  In other words, it is what a person eats and how the body uses it. Nutrients Organic or inorganic substances found in foods that are required for body functioning Balance nutrients consists of water, carbohydrates, proteins, fats, vitamins, and minerals.  What is the body’s most basic nutrients? Water  The body is made up of 60% water  Every cell requires a continuous supply of fuel MACRO VS MICRO Energy providing Micronutrients – are nutrients are called required in small amounts macronutrients, which to metabolize the energy- needed in large providing nutrients amounts to provide energy  Essential Nutrients Macro Nutrients: Micro Nutrients: 1. Carbohydrates 1. Vitamins 2. Protein 2. Minerals 3. Fats Energy provider Metabolizes energy providing nutrients  Precursors Substances from which an active substance is formed Example: – carotene found in fruits and vegetables, which the liver can convert into an active form of vitamin A  Kilocalorie (kcal) / Calorie Potential energy value of foods within the body More frequently referred to as the calorie Measure of heat equivalent to 1000 calories  CARBOHYDRATES -Major source of energy for the body. - Consist of 80-100% of calories. -1 gram of carbohydrates contains 4 calories. - carbohydrates are made of carbon, hydrogen and oxygen. C H O  Classification of Carbohydrates ⚫ Simple Carbohydrates 1. Monosaccharide – “simple sugar”, is the simplest form of sugar. a) Glucose – “blood sugar” (usually found in fruits, sweet corn and corn soup ) only glucose can provide energy for brains, other than nerve cells, and developing red blood cells. Gluconeogenesis – the process in which protein converted to glucose. b) Fructose – sweetest of simple sugar. Found in honey, fruits and vegetables. c) Galactose – not found in free foods. -Produced from lactose (milk sugar) by digestion and is converted in the body. -Galactose is a result when the lactose breakdown. -Some infants are born with inability to metabolize galactose which is called GALACTOCEMIA ** Simple sugar are water soluble, and quickly absorb in the bloodstream ***  Classification of Carbohydrates : 2) Disaccharide – “double sugar”. Made up of 2 monosaccharide. A. Sucrose – ordinary table sugar (glucose & fructose) B. Lactose – “milk sugar” (glucose & galactose) C. Maltose –(malt sugar) is produced during the malting of cereals such as barley. Complex Carbohydrates Polysaccharide – “ complex sugar” Composed of many molecules of simple sugar a) Starch – most important in human. They supply energy for longer period of time. Examples: rice, wheat, corn, carrots and potatoes. Starches are not water-soluble and require digestive enzymes called amylases to break them apart. b) Dextrins – formed by the breakdown of starch. obtained from starch by the application of heat or acids c) Cellulose – Non-digestible by humans. No specific enzyme is present to stimulate peristalsis. They lower the blood glucose level of people with diabetes.  d)Pectin – non-digestible, colloidal polysaccharides having a gel quality. Sources from fruits and are often used as a base for jellies. They are used to treat diarrhea as they absorb toxins and bacteria in the intestine. e)Glycogen – “animal starch” are formed from glucose and stored in liver and muscle tissues. Food sources includes mainly meats and sea foods. Glucagon – these hormone helps the liver convert glycogen into glucose every time the body needs energy  Functions of Carbohydrates: )Main source of energy for the body. 2) Protein sparing action 3) Necessary for normal fat metabolism 4) Cellulose stimulate peristaltic movement of the gastrointestinal tract. Absorb water to give bulk to the intestines. 5) Supply significant quantities of proteins, minerals and B vitamins. 6.)Lactose encourage the growth of beneficial bacteria, resulting in a laxative action. 7) Glucose is the sole source of energy in the brain. Proper functioning of the tissues Sources of Carbohydrates 1) Whole grains 2) Sweet potatoes & white potatoes. Bananas, dried fruits. 3) Milk (lactose) 4) Sugar , sweets, honey, maple sugar “Empty Calories” - foods which do not contain any other nutrients except carbohydrates  Common Diseases 1. Overweight 2. Diabetes 3. Tooth Decay 4. Depressed appetite 5. Fermentation causing gas formation 6. Cancer  Deficiency  Ketosis – disease caused by lack of carbohydrates, in which the acid level of the body is raised  Low Blood Sugar Level  Proteins Originated from a Greek word proterios meaning: – “to hold first place” – “is of prime importance” Mulder, a Dutch chemist – Proposed the name in 1840 - Known as the building blocks of the body - It contains the elements of carbon, hydrogen, oxygen and nitrogen. - Protein is made up of amino acids which is the basic component of protein - 1 gram CHON= 4 calories AMINO ACIDS Amino acids are known as the building blocks of protein. They perform many important functions such as: building cells,  protecting the body from viruses or bacteria, repairing damaged tissue and carrying oxygen throughout the body  Simple proteins - albumins – soluble in water, coagulated by heat - globulins – insoluble in water, soluble in salt solution, coagulated by heat  ACCORDING TO ESSENTIALITY 1. ESSENTIAL AMINO ACID (EAA) OR INDISPENSABLE AMINO ACID-is one that cannot be synthesized by the body - Histidine, Phenylalanine, Isoleucine, Threonine, Leucine, Tryptophan, Lysine, Valine, Methionine 2. SEMI-ESSENTIAL AMINO ACID OR SEMI-INDISPENSABLE AMINO ACID- reduce a need for a particular EAA and partially spares it - Arginine, Tyrosine, Cystine, Glycine, Serine 3. NON-ESSENTIAL AMINO ACID (NEAA)- is not dietary essential because the body can synthesize it - Glutamic acid, Aspartic acid, Alanine, Proline, Norleucine, Citrulline, Hydroxyglycine, Hydroxyproline  FUNCTIONS OF PROTEINS Builds and repairs body tissue for growth and maintenance Anabolism – repairing worn out body tissue Catabolism – continued wear and tear going on in the body Builds resistance to infection by helping form antibodies Supplies additional energy Contributes to numerous body secretions and fluids Maintain water balance SOURCES OF PROTEIN 1. ANIMAL SOURCE- egg, milk, milk products, meat, fish, poultry and seafoods 2. PLANT SOURCE- cereals (wheat, rice, corn), legumes (munggo beans, peas, peanuts, soybeans), processed vegetable protein (vegemeat, tofu) LACK OF PROTEIN RESULTS IN: Retarded growth in children Low resistance to infection at any age Slow recovery from illness Low birthweight Protein energy malnutrition- Marasmus and Kwashiorkor Loss of weight Edema, skin lesions, mental sluggishness  PROTEIN-ENERGY MALNUTRITION KWASHIORKOR – protein deficiency Disease caused by severe shortage of protein Associated with post weaning diets ↑ cereals and ↓ in quality and quantity protein Usual onset is from 1-6 years old Edema Enlarged liver due to accumulation of fat Altered skin and hair pigmentation Moon’s face MARASMUS – protein caloric deficiency Disease caused by inadequate protein and calories From semi-starvation resulting from mother’s failure to nurse her infant Onset is from 6 months-4 years old Loss of subcutaneous fat-very underweight Old man’s face  EFFECTS OF EXCESSIVE PROTEIN INTAKE 1. Kidney function – high CHON diet - increase work of kidneys 2. Mineral losses – increase CHON diet - calcium excretion rises 3. Obesity – high CHON diet – increase intake rich fat foods 4. Heart disease – foods rich in animal protein – rich n saturated fats 5. Cancer – increase in CHON diet – increases rich saturated fats foods intake  FATS or Lipids Fats, oils, and waxes belong to the group of naturally occurring organic materials called - lipids. - Lipids are those constituents of plants or animals which are insoluble in water but soluble in other organic solvents. - Most concentrated form of energy -Contains 9 calories per gram fat -- It is recommended 15-25% fat in the diet -- The basic unit of fat is called “triglyceride”, which consist of molecule of glycerol attached to the 3 fatty acids  Forms of Fatty Acids 1) Saturated Fats  Shown to raise blood cholesterol.  Considered the most “dangerous” type of fat that lead to raise blood cholesterol and may lead to coronary heart disease  Difficult to metabolize causing weight gain Sources: butter, lard, meat, cheese, eggs, coconut oil, chocolate, cakes, cookies 2) Monounsaturated fats – lower level of “bad” cholesterol. Sources: Vegetable oil, peanut, soybean, corn, olive oil, canola oil 3) Polyunsaturated Fats – Lower levels of total cholesterol.  Polyunsaturated Fats : Classes: 1) Omega 3 - have a positive effect on reducing mortality from cardiovascular disease.  Reduced blood clotting tendency and reduced blood pressure. 2) Omega 6 – “Linoleic acid” polyunsaturated fatty acid.  Lowers cholesterol levels in the blood and helps in the prevention of heart disease.  Sources of Polyunsaturated fats : unrefined safflower, corn, sesame, soybean, sunflower oil, seeds, nuts, dark green vegetables.  Fats: Functions: 1) Important source of calories to provide a continuous supply if energy. 2) Protein sparing 3) Maintain the constant blood temperature 4) Cushions vital organs such as kidney against injury 5) Facilitates the absorption of fat soluble vitamins (ADEK) 6) Provides satiety and delays onset on hunger. 7) Contributes flavor and palatability to the diet. Cholesterol ⚫ Cholesterol is a major component of all cell membranes. It is required for synthesis of sex hormones, bile acids, and vitamin D. It is also a precursor of the steroid hormones.  Cholesterol is also made in the body and is taken also thru foods  But Cholesterol is a major factor in the development of heart diseases  Daily intake should not exceed 300 mg./day  Source of Dietary Cholesterol ⚫Richest: egg yolk, fish roes, mayonnaise and shell fish. ⚫ Moderate : Fat on meat, duck, goose, cold cuts, whole milks, cream, ice cream, cheese, butter and most commercially made cakes, biscuits and pastries. ⚫Poor : All fish and fish canned in vegetable oil, very lean meats, poultry without skin, skimmed milk , low fat yoghurt and cottage cheese. ⚫Cholesterol free : All vegetables, and vegetable oils, fruit (including avocados and olives), nuts, rice, egg white and sugar. TERMS ⚫ Lipid – Any of a group of organic compounds, including the fats, oils, waxes, sterols, and triglycerides, that are insoluble in water but soluble in nonpolar organic solvents, are oily to the touch. ⚫ Fat - Any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups. ⚫ Oil – is liquid at room temperature soluble in various organic solvents such as ether but not in water ⚫ Cholesterol – is a form of fat in animal origin that is a factor in the development of heart disease. ⚫ Transfats - fatty acids that are produced when polyunsaturated oil are hydrogenated to make them more solid. Thus raise the level of blood cholesterol. ⚫Hydrogenated fats – unsaturated oil undergone hydrogenation to make them more solid and less resistant to heat. ⚫Low Density Lipoprotein (LDL) - A complex of lipids and proteins, with greater amounts of lipid than protein, that transports cholesterol in the blood. High levels are associated with an increased risk of atherosclerosis and coronary heart disease. ⚫High Density Lipoprotein (HDL) - A complex of lipids and proteins in approximately equal amounts that functions as a transporter of cholesterol in the blood. High levels are associated with a decreased risk of atherosclerosis and coronary heart disease.  Foods High Transfats 1. Spreads – mayonnaise, margarine, butter 2. Package foods – cake mixes, biscuits 3. Soups – noodle soups 4. Fast foods – Mcdonalds, Kentucky Fried Chicken 5. Frozen foods – frozen pies, pizza, breaded fish sticks, breaded chicken 6. Baked goods – cupcakes 7. Cookies & cakes 8. Donuts 9. Cream Filled cookies 10. Chips & Crackers Sources of Fat 1. Animal Fats – fat from meat, fish, poultry, milk, milk products and eggs. 2. Vegetable Fats – margarine, seed and vegetable oil, nuts 3. Visible Fats – butter, cream, margarine, lard, fish liver oils, pork fat 1. Invisible Fats – cheeses, olives, cakes, nuts, pastries  Diseases: 1) Heart Disease 2) Cancer 3) Obesity REFERENCES: Fundamentals of Nursing, 6th edition By: Koziers and Erbs BASIC NUTRITION FOR FILIPINOS 6th Edition By: Adela Jamorabo-Ruiz Virginia Sarraon-Claudio BASIC NUTRITION AND DIET THERAPY TEXTBOOK FOR ALLIED HEALTH 2nd Edition By: Maria Lourdes Cruz-Caudal, RND, MEM  THANK YOU FOR LISTENING AND PREPARE FOR YOUR NEXT ACTIVITY