Classification of Nutrients Flashcards
Nutrients are classified according to the following:
Those that form tissues in the body are body-building nutrients while those
that furnish heat and energy are fats, carbohydrates, and proteins.
- Function
Nutrients are classified according to the following:
Nutrients are classified are either organic or inorganic
Chemical properties
Nutrients are classified according to the following:
Nutrients are classified based on their significant contribution to the body’s
physiological functioning.
- Essentiality
Nutrients are classified according to the following:
Nutrients are either in;
a. large amounts (____)
b. in little amounts (____)
high nutrient density
low nutrient density
- Concentration
- Essentiality
– nutrients required for human life; cannot be synthesized
by the body, must be consumed in food.
a. Essential –
- Essentiality
– nutrients that the body can synthesize, need not be
directly obtained from food
. Nonessential
are nutrients that provide calories or energy and are required in large
amounts to maintain body functions and carry out the activities of daily life
Macronutrients
carb intake men
200 to 330 g/-day
carb intake womenm
180 to 230 g/day
provide energy for cellular work, and help to regulate protein
and fat metabolism. They are essential for normal cardiac and central
nervous system (CNS) functioning.
Carbohydrates
As complex carbohydrates are ingested and broken down, they are easily
absorbed in the intestine and into the bloodstream where they are stored in
the____ and ___ for energy needs.
liver and muscles
__ carbohydrates together with fats and protein add bulk
to food and provide energy and other benefits to the body
Digestible
____ carbohydrates – includes most of the fibers in food,
yield little or no energy but provide other important benefit.
Indigestible
is the stored carbohydrate energy source found in the liver and
muscles. It is a vital source of backup energy.
Glycogen i
Carbohydrates provide____cal/g of energy
4
___ is categorized as a carbohydrate, but it does not yield energy for the
body
Fiber
- derived from inside plant cells and decreases
cholesterol, regulates blood glucose levels, and increases satiety
Soluble fiber -
– derived from structural parts of plants that
promote regularity and decreased risk of cancer and diverticular
diseases. (sources: wheat bran and nuts)
Insoluble fiber
Carbohydrates are divided into three groups:
monosaccharides, disaccharides,
and polysaccharides.
is the process in which protein is converted to
glucose.
Gluconeogenesis
Glucose
(dextrose) or blood sugar
Fructose
(levulose) is the sweetest of simple sugars.
Fructose
Source:
honey, most fruits, and some vegetables
Fructose
Function:
It is converted into glucose in the body.
Galactose
Source:
milk sugar broken down
Galactose
Function:
It is converted into glucose in the body.
Or double sugars are made up of 2 monosaccharides
Disaccharides
Disaccharides
They are sweet and, unlike monosaccharides, they must be changed to
simple sugars by ____ before they can be absorbed.
hydrolysis
Sucrose
(ordinary table sugar – granulated, powdered, or
brown).
Sucrose
Source:
fruits, sugar beets vegetables, sugar cane, and sweet food
production
Sucrose
function:
It is converted into glucose and galactose upon digestion. It is
composed of glucose and fructose
It is
composed of glucose and fructose.
sucrose
Lactosee (
milk sugar) glucose+galactose
Lactose
source
milk
Lactose
function
It is converted into glucose and galactose in digestion and is
less soluble and less sweet than sucrose. It remains in the
intestine longer than other sugars and encourages the growth
of certain useful bacteria
Maltose
is produced by hydrolysis of
starch. Glucose+glucose
Maltose
source
sweeteners, certain infant formulas, beer, malt beverage
products.
Maltose
function
It is converted into glucose in digestion.
Are composed of many molecules of simple sugars.
They are commonly known as complex sugars.
Polysaccharides
is the most significant polysaccharides in human
nutrition.
Starch
starch source
cereal grains, root vegetables, legumes
starch function
It is converted entirely into glucose upon digestion.
Energy storage – it supplies energy over a longer period of time
Cellulose f
forms the framework of plants found in unrefined
grains, vegetables, and fruits. It is non-digestible by humans
Cellulose Source:
Soluble – fruits, legumes, barleys, oats
Insoluble – wheat brans, corn brans, whole grain breads,
cereals, and vegetables
Cellulose Function
Digestive aid (fiber)
Soluble - delay gastrointestinal transit and glucose absorption,
and lower blood cholesterol.
Insoluble – accelerate gastrointestinal transit, increase fecal
weight, slow down starch hydrolysis, and delay glucose
absorption.
- Pectins
are non-digestible, colloidal polysaccharides having a
gel quality.
Pectins Source
mostly fruits and are often used as based of jellies
Pectins Function
Use to treat diarrhea as they absorb toxins and bacteria in the
intestine.
Bind cholesterol reducing the amount the blood can absorb.
- Glycogens
(animal starch) are formed from glucose and stored
in liver and muscle tissues and helps to sustain glucose levels.
Glycogens source
meats and seafoods
Glycogens function
Converted entirely into glucose upon digestion.
The hormones glucagons help the liver convert glycogen into
glucose every time the body needs energy
