NUTRITION-CARBOHYDRATES CH 21
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| 6 major nutrients | Carbohydrates, Fats, Proteins, Vitamins, Minerals and Water
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| Provide energy | Carbohydrate, Fat, and Protein.
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| Caloric Energy Value | Carbohydrate and Protein =4kcal/g
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| Fat | =9kcal/g.
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| Chemical Components | = Fats is Triglyceride;
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| Proteins = Amino acids | = Amino acids
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| Carbohydrates | Saccharides (Monosaccharides and Disaccharides)
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| Complex Carbohydrates | = Polysaccharides.
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| Functions of the 6 basic nutrient | Provide energy, Build and Repair tissue, Regulate body process.
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| 6 | May help relieve constipation and reduce the risk of certain gastrointestinal (GI) disorders such as Diverticulosis or Hemorrhoids. Seems to aid in weight management and diabetic control.
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| 7 | Vegetables, Grains, Milk, Fruits, Meat, and Beans.
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| Saturated fats | Generally of animal origin and solid at room temperature. Tend to increase blood cholesterol level, thus increasing the risk of arthesclerosis.
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| SOURCES | butter, cream, cocoa butter, egg yolk
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| Unsaturated fats | Are usually from plant sources and are liquid at room temperature.
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| SOURCES monounsaturated= | olive oil, canola oil, peanuts and peanut oil
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| CHOLESTEROL | a lipid belonging to a class of chemical substances called sterols. It is synthesized in the liver and is found in foods of animal origin.
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| -LDL and HLD | are type of Lipoproteins.
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| LDL & HDL Density | LDL= low density lipoproteins -HDL= high density lipoproteins
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| Amino acids | building blocks of proteins.
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| WATER | Water Provides form and structure to body tissue. It acts as a solvent and is necessary for most of the body’s chemical process to occur. It regulates body temp.
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| Macro and Micro (Trace) minerals | are needed in much smaller amts than the major minerals. They regulate metabolism, necessary for oxygen transport in the body, bone mineralization, and blood pressure regulation.
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| SOURCE macro and micro minerals | liver, meat, fish, eggs, seafood, and iodized salt.
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| Fat-soluble vitamins | are Vitamin A, D, E, and K. They are usually carried in the fatty portions of food; can be stored in the body.
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| SOURCES of FAT SOLUBLES | egg yolks, fortified milk, nuts, and meat.
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| WATER-SOLUBLE | fortified grains, fish, juices, and melons
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| FOOD GUIDE PYRAMID |
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| HOW TO USE DIET PLANNING GUIDES |
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| SPECIAL NUTRITION NEEDS FOR Adults |
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| SPECIAL NUTRITION NEEDS FOR Middle Age Adults |
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| SPECIAL NUTRITION NEEDS FOR Elderly Adults |
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| SPECIAL NUTRITION NEEDS FOR Young |
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| Protein-sparing action of Carbohydrates |
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| Enzymes that affect digestion of Carbohydrates |
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| KILOCALORIES | Measurement of energy; The more kilocalories in a food, the greater its energy giving potential
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| Where and How Glucose is stored | Stored in
Produced by
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| Simple Carbohydrates | MONOSACCHARIDES (Glucose,Fructose,Galactose)
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| Double Carbohydrates | DISACCHARIDES (Sucrose,Lactose,Maltose)
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| Complex Carbohydrates | POLYSACCHARIDES(Starches,glycogen,dietary fiber)
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| POLYSACCHARIDES | o Starches
o Glycogen
o Dietary Fiber
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| DISACCHARIDES | o Sucrose (table sugar)
o Lactose
o Maltose
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| MONOSACCHARIDES | o Starches
o Glycogen
o Dietary Fiber
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| Dietary FIBER- 21-38 g per day | • Nondigestible found in plants. Helps in weight management & diabetic control. Delays glucose absorption, which improves blood sugar control. Recommended Made of bonded glucose Units
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| GLUCAGON | regulates conversion of GLYCOGEN back to glucose, causing increase in blood glucose
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| • Insoluble Fibers: | Vegetables, Wheat, and most whole grain Softening stools& reducing pressure in colon / help relieve constipation
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| DIGESTION/METABOLISM CARBOHYDRATES | SMALL INTESTINE= • Sucrase
• Lactase
• Maltase
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| • MONOSACCHARIDES are carried to the liver | where glucose is released to cells
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| • Water-soluble fibers | Fruits, oats, barley & legumes
Prevents absorption of cholesterol by binding of bile acids & cholesterol in the GI tract
o Helps lower blood cholesterol, Ischemic heart disease/ delay gastric emptying
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| B Vitamins | Necessary for the body to derive energy from foods
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| METABOLISM | Combination of all chemical processes that take place in living organisms
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| essential nutrients | Those that our body cannot make in amounts necessary for good health. WE must obtain them by diet
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| ALCOHOL | 7 kcal/g
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| CALORIC DISTRIBUTION | 45-65% carbs
20-35% fat
10-35% protein
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| PROTEIN | Muscle,blood,organs,epithelium
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| BONE STRUCTURE | Calcium & phosphorus
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| FAT | Component found in cell walls
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| MOST IMPORTANT CARBOHYDRATES | Sugar,starch,Cellulose & Gum
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| SUGAR RECCOMENDATION | Less than 10%
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