are organic compounds composed of carbon, hydrogen, and oxygen (CHO).
Carbohydrates
Carbohydrates are found primarily in?
plants
They are the most convenient and economical source of calories for all kinds of people.
Carbohydrates
They contain less water to digest
Carbohydrates
Major source of energy in the diet
Carbohydrates
2 types of carbohydrates
Complex carbohydrates
Simple carbohydrates
Types of monosaccharides
Glucose
Fructose
Galactose
Types of disaccharides
Maltose
Sucrose
Lactose
Maltose is a combination of
Glucose + Glucose
Sucrose is a combination of
Glucose + Fructose
Lactose is a combination of
Glucose + Galactose
•Glucose NOT used by plants
•Best source: GRAINS!
•Foundation of all diets!
Starches
•Cannot be digested
•Does not provide calories
•Produces bulk
•Source of energy for the colon lining
Fiber
•Animal version of starch
•No dietary source of glycogen
•Stored in the liver and muscles
Glycogen
Types of Fibers
Insoluble fiber
Soluble fiber
New Categories of Fiber
Dietary fiber
Functional fiber
Total Fiber
Intact and naturally occurring fiber
Dietary fiber
Fiber that is isolated or extracted from plants
Functional fiber
Dietary fiber + Functional fiber=
Total fiber
Types of grains
Whole
Refined
•Consist of the entire kernel of a grain
•Can be cracked ground, or milled into flour
•Composed of 3 parts:
- Bran
- Endosperm
- Germ (embryo)
Whole grains
•Rich in starch but lack of fiber, vitamins, trace minerals, fat, and phytochemicals found in whole grains
•Enrichment: required to be fortified
•Examples: white flour, white bread, white rice, and refined cornmeal
Refined grains
Examples of refined grains
white flour
white bread
white rice
refined cornmeal
Complex carbohydrates
Starches
Fiber
Glycogen
HOW THE BODY HANDLES CARBOHYDRATES
Digestion & Absorption
Metabolism
Tissue of Origin: Pancreatic B Cells
Metabolic Effects: Enhances entry of glucose into cells; Enhances storage of glucose as glycogen, or conversion to fatty acids
Insulin
Tissue of Origin: Pancreatic D Cells
Metabolic Effects: Suppresses glucagon release from a cells (acts locally); Suppresses release of Insulin, Pituitary tropic hormones, gastrin and secretin.
(*Suppresses= Somatostatin*)
Somatostatin
Tissue of Origin: Pancreatic a cells
Metabolic Effects: Enhances release of glucose from glycogen; Enhances synthesis of glucose from amino acids or fatty acids.
Glucagon
Tissue of Origin: Adrenal Medulla
Metabolic Effects: Enhances release of glucose from glycogen; Enhances release of fatty acids from adipose tissue.
Tissue of Origin: Anterior Pituitary
Metabolic Effects: Enhances release of cortisol; Enhances release of fatty acids from adipose tissue.
Adrenocorticotropic hormone (ACTH)
Tissue of Origin: Anterior Pituitary
Metabolic Effects: Antagonizes Insulin
Growth Hormone
Tissue of Origin: Thyroid
Metabolic Effects: Enhances release of glucose from glycogen; Enhances absorption of sugars from intestine.
Thyroxine
FBS for Normal Adult
70-100 mg/dl
FBS for Diabetes Mellitus
80-130 mg/dl
FBS for hyperglycemia
> 180
FBS for hypoglycemia
< 70
The effect a food has on the blood glucose concentration: how quickly the glucose level rises, how high it goes, and how long it takes to return to normal.
Glycemic Response
Numeric measure of the glycemic response of 50 g of a food sample; the higher the number the higher the glycemic response.
Glycemic Index
TRUE OR FALSE:
the higher the number the higher the glycemic response.
TRUE
A food’s glycemic index multiplied by the amount of carbohydrate it contains to determine impact on blood glucose levels.
CARBOHYDRATE DIETARY REFERENCE INTAKE
AMDR: _% - _% kcal intake per day
45% - 65% kcal intake per day
CARBOHYDRATE DIETARY REFERENCE INTAKE
Fiber AI:
• 25g/day women
• 38 g/day men
Fiber AI:
• __ g/day women
• __ g/day men
•Whole package:
Essential fatty acids
Antioxidants
Vitamins
Minerals
Phytochemicals
•Best in maintaining GI function.
•Decrease risk of having:
Cardiovascular Disease
Cancer
Type 2 DM
Obesity and weight gain
Gastrointestinal problems
Increased Whole Grains
Limit all added sugars
Reduced Sugars
Organic compounds formed from chains of amino acids.
Proteins
Proteins are made of 2 Amino Acid Groups namely:
Essential Amino Acids (Indispensable)
Nonessential Amino Acids (Dispensable)
How many Essential Amino Acids (Indispensable):
9
How many Nonessential Amino Acids (Dispensable):
11
Functions of Proteins
(*GO FAT ICE!*)
Growth and Maintenance
Other specific functions according to type of amino acid
Fluid and Electrolyte Regulation
Acid Base Balance
Transport
Immune System Functioning
Creation of Communicators and Catalysts
Energy
A method to determine the quality of food protein by measuring the amount of ___ kept in the body after digestion, absorption, and excretion.
nitrogen
Types of Protein Quality
Complete
Incomplete
Complete protein means?
• All 9 Essential Amino Acids (Indispensable)
• All animal sources + soy
Incomplete protein means?
All plant sources - soy
2 incomplete proteins that have different limiting amino acids formed together and will have the equivalent of a complete protein.
Complementary proteins
Protein intake will be closely monitored for clients with ___and ___ dysfunction to avoid complications from the body’s inability to handle protein load.
liver and renal dysfunction
Clients with genetic disorders such as ___and ___ will have their protein intake closely monitored so as to avoid complications due to enzyme deficiencies.
sickle cell disease and phenylketonuria (PKU)
Protein Dietary Reference Intakes
1 gm = ?
4 kcal
Protein Dietary Reference Intakes
AMDR: __ – __%
10 – 35%
Protein Dietary Reference Intakes
__ g/kg
0.8 g/kg
Protein in Health Promotion: Vegetarian Diets, Nutrients of Concern
(*VOIICZ*)
Vitamin D
Omega-3 FA
Iron
Iodine
Calcium
Zinc
The body stores energy as a layer of fat under the skin. This is called ___
adipose tissue
A class of lipids composed of a glycerol molecule as its backbone with three fatty acids attached.
Triglycerides
Physiologic Functions of Lipids
(*trip ko ay isang adik*)
TR- Temperature regulator
I- Insulator
P- Protector of vital organs
CO- Concentrated source of energy
ADEK- ADEK Absorption
___ ___attracted to H2O
Hydrophilic heads
___ ___"hide" from H2O
Hydrophobic tails
can self-assemble into "bubbles"
can also form bilayer
Hydrophobic tails
Are fatlike class of lipids that serve as vital functions in the body. It provide basic material to make bile, vitamin D, sex hormones, and cells in brain and nerve tissue.
Fat added during cooking (e.g., frying or basting with fat) ___ the overall fat content.
increases
“Red meats” (beef, pork, and lamb) are ___ in saturated fat than the “white meats” (poultry and seafood).
higher
Beef grades can be used as a guide to fat content because grades are based largely on the amount of ___.
marbling
__ __ can be used as a guide to fat content because they are based largely on the amount of marbling.
Beef grades
Beef graded “___,” sold mostly to restaurants, is the most heavily marbled grade and thus the fattiest. In retail stores, within any cut, “___” has more marbling and higher fat content than “___”
“prime”, “choice”, “select”
Lipids Dietary Reference Intakes
1 gm – ?
9 kcal
Lipids Dietary Reference Intakes
AMDR: __%-__%
20%-35%
Sources of Fatty Acids
Saturated (Animal fat)
Unsaturated (Plant oil)
▪Organic compounds required in small amounts
▪Does not provide calories
▪Does not serve as structural elements
▪Serves as co-enzymes
Vitamins
TRUE OR FALSE: Vitamins are Chemically Defined
TRUE
TRUE OR FALSE: Body cannot distinguish between natural vitamins extracted from food and synthetic vitamins produced in a lab.
TRUE
Vitamins are Susceptible to Destruction like:
Heat
Air
Alkalis
precursors of vitamins
Provitamins
Vitamins are Essential except:
Vitamin A
Vitamin D
Niacin
GI Tract can synthesize ___ & ___
Vitamin K and B12
Different Types of Retinol
Natural Retinoids
Synthetic Retinoids
Organic molecules that activate an enzyme
Coenzyme
They work as coenzymes
B Vitamins
Highly unstable, highly reactive molecular fragments with one or more unpaired electrons.
Free Radicals
Substances that donate electrons to free radicals to prevent oxidation.
Antioxidants
Functions of Vitamin A
(BRIV)
Bone growth
Reproduction / cell differentiation
Immune system functioning
Vision
A set of guidelines established by various health organizations, including the U.S. Food and Nutrition Board. It specifies the daily nutrient intake levels considered adequate to meet the nutritional needs of most healthy individuals. RDAs vary for different nutrients, such as vitamins and minerals, and are used to develop dietary recommendations.
RDA (Recommended Dietary Allowance)
Used to denote recommendations for energy and 21 nutrients including protein, folate, calcium, and zinc for the maintenance of health and well-being of nearly all healthy persons in the population by the Food and Nutrition Research Institute of the Department of Science and Technology
An inability to absorb niacin (vitamin B3) or the amino acid tryptophan may cause ___, a disease characterized by scaly sores, mucosal changes and mental symptoms
