0 penilaian0% menganggap dokumen ini bermanfaat (0 suara)
282 tayangan23 halaman
This document summarizes macronutrients including carbohydrates, proteins, and lipids (fats). It discusses the calorie measurement unit and provides details on the digestion, roles, and recommended intake of each macronutrient. Carbohydrates include sugars, starches, fibers and are a main energy source. Proteins are used for growth, enzymes, hormones and are found in foods like meat. Lipids include fatty acids, phospholipids, glycerides and sterols like cholesterol and are obtained through foods like meat and dairy.
This document summarizes macronutrients including carbohydrates, proteins, and lipids (fats). It discusses the calorie measurement unit and provides details on the digestion, roles, and recommended intake of each macronutrient. Carbohydrates include sugars, starches, fibers and are a main energy source. Proteins are used for growth, enzymes, hormones and are found in foods like meat. Lipids include fatty acids, phospholipids, glycerides and sterols like cholesterol and are obtained through foods like meat and dairy.
Hak Cipta:
Attribution Non-Commercial (BY-NC)
Format Tersedia
Unduh sebagai PDF, TXT atau baca online dari Scribd
This document summarizes macronutrients including carbohydrates, proteins, and lipids (fats). It discusses the calorie measurement unit and provides details on the digestion, roles, and recommended intake of each macronutrient. Carbohydrates include sugars, starches, fibers and are a main energy source. Proteins are used for growth, enzymes, hormones and are found in foods like meat. Lipids include fatty acids, phospholipids, glycerides and sterols like cholesterol and are obtained through foods like meat and dairy.
Hak Cipta:
Attribution Non-Commercial (BY-NC)
Format Tersedia
Unduh sebagai PDF, TXT atau baca online dari Scribd
Essential Basics Carbohydrate Protein Lipids (Fat)
Calorie (kcal) – measurement of energy
needed to raise 1g of water 1 degree C Carbohydrate Carbohydrate 4 kcal/g
Also known as sugar or starches
All break down in to three fundamental structures Glucose Fructose Galactose Differ only in bond orientation and length (number) or sugar units. Disaccharides Three Basic - Maltose: Glucose-Glucose Sucrose: Glucose-Fructose (table sugar) Lactose: Glucose-Galactose (milk sugar)
Interesting note: lactose intolerance is due to enzyme
inefficiency to digest lactose. A milk allergy is due to an allergic reaction to a milk protein. Depending on severity, individuals may be able to tolerate butter due to the high fat content and low sugar or protein content. Complex Carbohydrates Oligosaccharides – few sugar molecules linked together Although many different kinds, many are found in breast milk and infant formulas
Polysaccharides – many sugars molecules
Glycogen (sugar stored in muscles) and starches (sugars stored in plants) Fiber: cellulose, hemicellulose, pectins, gums, lignan, resistant starches Digestion Digestion: mouth – the enzyme salivary amylase (holding a cracker in your mouth for a few minutes will actually taste sweet due to break down to shorter polysaccharide and disaccharides)
Stomach – inactivate salivary amylase, acids continue to break
down starch, yet there are no enzymes
Small intestine – most of the work in carbohydrate digestion,
pancreatic amylase, then final breakdown in membranes of intestinal cells with maltase, sucrase, lactase
Large intestine – only fibers remain in the digestive tract, fibers
in tract attract water, bacteria in GI ferment some fibers. Carbohydrate Metabolism Storing glucose as: glycogen, glucose is used for energy, glucose for protein, make ketone bodies from fat fragments, and glucose to make fat.
Processes regulated by insulin and glucagon
enzymes. In Foods and Diet Added sugars: brown sugar, confectioners sugar, corn sweeteners, corn syrup, dextrose, granulated sugar, high-fructose corn syrup, honey, invert sugar, levulose, maple sugar, molasses, raw sugar, turbinado sugar, white sugar
Recommended intakes: in a 2000 kcal diet, 900-
1300 from carbs coming from grains, vegetables, fruits, milks and milk products, meats/meat alternatives (i.e. nuts)
Sugar substitutes – can’t break the bonds to digest
and absorb the sugars for energy, also used in much smaller amounts Protein Protein 4 kcal/g Long chains of amino acids, 20 AA total, 9 are essential AA, and sometimes others are conditionally essential. Roles Building for growth and maintenance
Enzymes
Hormones
Regulators of fluid balance and acid and bases
Antibodies Digestion Stomach –hydrochloric acids denature proteins so enzymes can reach peptide bonds, pepsin (enzyme) cuts proteins.
Small intestine – several pancreatic and intestinal
enzymes break down the proteins even further. In Foods and Diet Foods: high quality and complementary proteins
Health effects and malnutrition
Recommendation – in 2000kcal diets – 200-400
kcal, 10-20%
Some debate over whether recommendation
should be increased to 25% Lipids (Fats) Lipids Fatty Acids Saturated Unsaturated – depends on number of double bonds Monounsaturated Polyunsaturated Degrees of unsaturated: firmness, stability, hydrogenation, trans-fatty acids,
Phospholipids – cell membrane, lecithin
Glyceride - Sterols - cholesterol Digestion Mouth – the enzyme, lingual lipase plays a minor role in adults and active role in infants
In Food and Diet Recommended Intake: in 2000kcal diet, 400-700 kcal from fat is 20-35%; meats and meat alternatives, milk and milk products, invisible fat (marble meats, oil, baked foods, cream substances), visible fats (solid fats and butters)
Fat replacers offer sensory and cooking qualities