Macronutrients Flashcards
Monossacharide
Glucose
Fructose
Galactose
Disaccharide
Maltose
Sucrose
Lactose
Polysaccharide
Starch
Glycogen
Cellulose
Body’s major fuel to provide energy; formed in the body through starch digestion
Glucose
Simplest form of CHO
Monosaccharide or simple sugar
fruit sugar, sweetest of the simple sugar
Fructose
Milk sugar; synthesized in the mammary glands to make lactose of milk.
Galactose
Sucrose
Glucose and fructose
Lactose
Glucose and Galactose (milk)
Maltose
Glucose and glucose (malt and germinating cereals)
yields glucose from hydrolysis
starch
polysaccharide of the animal body formed in the body from glucose and is stored in the liver and muscles
• Provides immediate fuel for muscle action and helps sustain normal blood sugar levels during fasting periods such as sleep hours.
Ex. Starch from rice, root crops pasta, bread
Glycogen
pectin in fruits like apples, pear, Oats and legumes
Decrease the rate of passage of materials and delay absorption of nutrients.
soluble fiber
cellulose, lignin in leafy vegetables
•Wheat and most grain products are good sources
• Greater fecal bulk and increase in the rate of passage material; used to treat constipation
insoluble fiber
Binds with water to help produce bowel movements (prevent constipation).
• Associated with reduced risk of colon cancer.
• Good sources: wheat products, leafy vegetables, and fruits.
insoluble
reduces your blood cholesterol level and your risk of developing heart disease.
• Good sources: wheat, bran, barley, rye, oats, whole grain pasta,breads, cereals…
Soluble fiber
type of complex carbohydrate that is found in plants
•prevent constipation
•reduce risk of colon cancer
•help prevent heart disease
Fiber
part of grains and plant foods that cannot be digested
fiber/roughage
Preventing and relieving constipation
Prevening colon and recal cancer
Aiding weight management
insoluble
Reduce cholesterol
decreasing blood glucose
soluble
daily calorie intake from carbohydrates
45-65%
are made of carbon, hydrogen, and oxygen.
supply your body with energy, form your cells, maintain body temperature, and protect your nerves.
A nutrient that provides energy and helps the body store and use vitamins (A,D,E,K)
FAT
building blocks of fat
fatty acids
Animal fats and tropical oils (like fatty portions of meat, butter, cheese, coconut oil and chocolate.
- High intake is associated with an increased risk of heart disease
Fats that have all the hydrogen the carbon atoms can hold
usually solid at room temperature.
Saturated fat
usually liquid at room temperature.
classified as either monounsaturated fats or polyunsaturated fats.
Vegetable fats (oils from plant origin like corn, olive, soya, canola, sunflower, safflower oils)
Associated with a reduced risk of heart disease
Unsaturated fats
fatty acids that the body needs, but is unable to make
essential fatty acids
classification of fats
- simple lipids
2.compounds lipids
3.derived lipids
ex are trigylcerides
simple lipids
ex are phospholipids and lipoprotein
compound lipids
ex are fatty acids,glycerol and cholesterol
derived lipids
recommended calories from fat,primarily unsaturated fat
20-35%
waxy, fatlike substance that is found only in animal products.
Your body needs a certain amount of this to make cell membranes and nerve tissue, certain hormones, and substances that aid in the digestion of fat.
cholesterol
made when manufacturers add hydrogen to the fat molecules in vegetable oils (Hydrogenation).
are made when food makers turn liquid oils into solid fats, like shortening or margarine.
found in margarine, chips, and commercially baked goods.
seems to have many of the negatives of saturated fat.
Transfat
that contain nitrogen as well as carbon, hydrogen, and oxygen
can serve as a source of energy.
A nutrient that is needed for growth, and to build and repair body tissues
protein
long chains of smaller “links” that are bound together chemically.
These smaller substances
The building blocks that make up proteins
amino acids
indispensable to life and growth that the body cannot manufacture, therefore must be supplied in the diet.
essential amino acids
essential amino acids
-Isoleucine
-Leucine
-Lysine
-Methionine
-Phenylalanine
-Threonin
- Trytotphan
-Valine
-Arginine
- Histidine
non essential amino acids
ALANINE
GLUTAMINE
ARGININE
GLYCINE
ASPARAGINE
HISTIDINE*
PROLINE
CYSTEINE
SERINE
TYROSINE
GLUMATIC ACID
ASPARTIC ACID
example of complimentary proteins
Examples:
1. soybean and wheat.
2. soybean and nuts
3. munggo and rice.
4. peanut butter and sandwich
5. cereal and milk
recommended calories of protein
10-35%
incorporation of AA in the synthesis of tissue protein; all necessary AA for the given protein must be present at the same time.
• Example of it is during the growth process where there is building tissue.
Anabolism
breakdown of AA in their components parts; common to people who are already aging, with disease or poor diet.
• The process of Protein synthesis or breakdown is
ENERGY dependent and sensitive to dietary deprivation. The amount of energy intake is an important factor in the body’s utilization of dietary Protein.
Protein is used for energy when the amount of Fat and Carbohydrates in the diet is NOT sufficient.
Catabolism
(Protein-Malnutrition)
• soft, pitting painless edema usually in the feet, legs and face,
• skin lesions over the buttocks and back due to continuous pressure and irritation,
• weight deficit after accounting for edema is usually NOT as severe as
• the presence of alternating bands or depigmented and normal hair; this is traditionally called flag sign.
KWASHIORKOR
(Protein-Energy
Malnutrition) usually associated with severe food shortage, prolonged
semi-starvation and
abrupt weaning at a very early age or infrequent infant feeding.
Marasmus
