Basic Concepts in Nutri and Diet Therapy

a. Definition of terms
 Nutrition- the study of food and how the body makes use of it.
 Nutrients- chemical substances found in food. They provide heat and energy to build and repair body
tissues, and to regulate body processes.
Classifed to:
 Function
Body-building nutrients- form tissues in the body
Fats, Carbs and Proteins- furnish heat and energy
 Chemical properties- organic or inorganic
 Essentiality- based on their significant contribution to the body
 Concentration- large or little amounts
 Food- vital need, without it a person can’t live. Supplies heat and energy, builds and repairs body
tissues, and regulates body processes.
 Digestion- the process of breaking down food into substances like carbs, proteins, fats and vitamins
that aid the body in its different functions.

MACRONUTRIENTS

CARBOHYDRATES – major source of energy for the body.

 Monosaccharides or simple sugars – the simplest form of sugar. They are sweet and since they require no
digestion, they can be absorbed directly into the bloodstream from the small intestine.
i) Glucose (dextrose) or blood sugar
- Fuels the work of the body cells.
- Provide energy for the brain, other nerve cells and developing red blood cells.
- Gluconeogenesis – process in which protein is converted to glucose.
- Ketone Bodies- formed by fat fragments combined with each other.
- Ketosis- a state that disturbs the body’s normal acid-base balance.
ii) Fructose (levulose) – sweetest of simple sugars.
- Found in honey, most fruits and some vegetables.
iii) Galactose – not found free in foods.
- Produced from lactose (milk sugar) by digestion and is converted into glucose.
- Galactosemia- inability to metabolize galactose.
 Disaccharides or double-sugars – made up of 2 monosaccharides.
i. Sucrose or table sugar – glucose + fructose
- Processed from cane and beet sugar
- Converted into glucose and galactose upon digestion
ii. Lactose or milk sugar – glucose + galactose
- Found in milk and milk products except cheese
- Less soluble and less sweet than sucrose
- Favors calcium and phosphorus assimilation
iii. Maltose – glucose + glucose
- not found free in foods.
- Produced by hydrolysis of starch and is converted into glucose
- Occurs in malt products and in germination cereals
- Found in certain infant formulas, beer and malt beverage products
 Polysaccharides or complex sugars– composed of many molecules of simple sugars
i. Starch - most significant polysaccharide.
- Requires a longer time to digest
- Supplies energy longer
ii. Dextrins – not found free in foods.
- Formed as intermediate product in the breakdown of starch.
iii. Cellulose - framework of plants
- Non-digestible by humans
- Provides important bulk in diet which helps move digestive food mass along and stimulates peristalsis.
- Lower the blood glucose levels of people with diabetes mellitus
iv. Pectins – non-digestible, colloidal polysaccharides having a gel quality.
- Base for jellies
 - Used to treat diarrhea as the absorb toxins and bacteria in the intestines.
- Bind cholesterol reducing the amount the blood can absorb
v. Glycogens or animal starch – formed from glucose stored in liver and tissue muscles.
- Glucagons – help liver convert glycogen into glucose every time the body needs energy.

Digestion of Carbohydrates

 Mouth- Amylase –enzyme of the saliva, breaks down dextrins and maltose
 Stomach – action by ptyalin may continue
 Small Intestine – Amylopsin – converts starch into dextrins and maltose

Functions of Carbohydrates

1. Source of energy
2. Protein-sparing action
3. Necessary for fat metabolism
4. Cellulose aid in normal elimination.
5. Supply significant quantities of proteins, minerals, and vit. B
6. Lactose encourages the growth of the beneficial bacteria, resulting in a laxative action.
7. Glucose for maintenance of nerve tissues and the brain.

Health Effects of Starch and Fibers

1. Weight Control
2. Against Heart Disease
3. Against Cancer
4. Against Diabetes
5. Gastrointestinal Health –enhance health of large intestines

FATS OR LIPIDS