REVIEWER IN NUTRI
termed as the macronutrients
Nutrition – study of food and how the
body makes use of it
- Process of receiving and
utilizing for the growth and
renewal of the body
- Maintenance of the different
body functions
Functions:
 Prevent from diseases and
illnesses
 Adapting food patterns of individual
to their cultural, economic and
psychological situations and styles
 Awareness of the need in specific
disease states to modify nutritional
factors for therapeutic purpose
MACRONUTRIENTS
Nutrients – chemical substances found in
food
Classified according to:
According to Function
a) Body building – structural
components of the body,
forms tissue. (includes
water, protein, fat, carbs
and minerals)
b) Furnish energy – yielding
energy, carbs, fats and
proteins
c) Regulate body processes –
all six major group of
nutrients (carbohydrates,
fats, protein – major organic
nutrients w/c are broken
down to supply energy;
Vitamins, Minerals & water)
According to chemical nature –
organic (CHON, water & lipid) and
inorganic (vits and minerals)
According to essentiality –
physiological role in the body
- Concentration of a nutrient
is not related to its
importance (ex. 5 mg is as
important as 50 mg of
vitamins or 59 mg of protein)
a) Dietary essentials –
essentials or
indispensable nutrients
should supplied in the
diet, body does not
synthesize these
nutrients
b) Semi essentials –
reduces the need for a
particular nutrient or
particularly spares it (e.g
Cystine can reduce the
need for methionine but
it cannot completely
replace it biochemically)
c) Non – dietary Essentials
– non essential
According to Concentration –
[present in large amounts in the
body (ex. Water, fats, protein and
carbs)] and micronutrients [small
amount (vits and trace minerals)]
QUALITIES OF GOOD FOOD
 Nourishes or nutritious
 It has satiety value
 Prepared under sanitary
conditions, aesthetically, and
scientifically
 Free from toxic agents
 Palatability satisfies the
consumer
 Defers variety and planned w/in
socio economic context
I. CARBOHYDRATES – organic
compounds (saccharides-starches
and sugars) composed of C, H, O
Classifications of CHO
A. Monosaccharides – known as
simple sugars, the simplest
form of carbohydrates. Sweet
and require no digestion, can
absorbed directly into the
bloodstream from the small
intestine.
 Glucose – (dextrose)
blood sugar is the
principle form in w/c
carbs is used by the
body. Only glucose can
provide energy for the
brain, other nerve cells
and developing red
blood cells.
Gluconeogenesis
process in which protein
is converted to glucose.
 Fructose – (levulose) is
the sweetest of simple
sugar. Found in honey,
most fruits and some
vegies. Converted into
glucose in the body.
 Galactose – not found
free in foods; produced
from lactose(milk sugar)
by digestion and
converted into glucose
in the body.
Galactosemia infants
that are born with an
inability to metabolize
galactose.
B. Disaccharides – or double
sugars are made up of a
monosaccharides; sweet; they
changed to simple sugars by
hydrolysis before they can be
absorbed.
  Sucrose – (ordinary
table sugar-granulated,
powdered, or brown)
process from cane and
beet sugar; found in
fruits, vegies, syrups
and sweet food
production; composed of
glucose and fructose
 Lactose – (milk sugar)
found in milk and milk
products except cheese.
Less soluble and less
sweet than sucrose;
stays longer in intestine
than other sugars; forms
40% of milk solids; 4.8%
lactose (cow’s milk); 7%
lactose (human milk);
favors calcium and
phosphorus
assimilation.
 Maltose – not found free
in foods; produced by
hydrolysis of starch and
converted into glucose
in digestion; occurs in
malt products and in
germinating cereal;
found in certain infant
formulas, beer and malt
beverage products.
Less sweets FUNCTIONS OF CARBOHYDRATES
compared to glucose
and sucrose.
C. Polysaccharides – composed
of many molecules of simple
sugars. Commonly known as
complex sugars.
 Starch – most significant
polysaccharides in
human nutrition; food
sources cereal grains,
potatoes, and other root
vegies and legumes;
requires longer time to
digest
 Dextrins – not found free
in foods; formed as
intermediate products in
the breakdown of starch
 Cellulose – forms the
framework of plants and
found in unrefined
grains, vegies, and II.
fruits; non digestible
bcoz enzyme are unable
to break them down.
 Soluble – found
in fruits and
legumes, barley
and oats w/c
delay GI transit
and glucose
absorption and
lower blood
cholesterol
 Insoluble – found
in wheat brans,
corn brans,
whole grain
breads, and
vegies w/c
accelerate GI
transit, increase
fecal weight, slow
down starch
hydrolysis and
delay glucose
absorption.
 Pectins – non
digestible, colloidal
polysaccharides having
a gel quality. Sources
mostly fruits and often
use as base for jellies;
use to treat diarrhea as
they absorb toxins and
bacteria in the intestine;
bind cholesterol
reducing the amt the
blood can absorb
 Glycogens – (animal
starch) formed from
glucose and stored in
liver and muscle
tissues.
a) Chief source of energy – glucose
and its intermediate products,
major fuel used by muscles
b) Cheap and main energy – low cost
and widely distributed around the
world
c) Protein sparer – save or spare
protein for its unique function of
body building
d) Sole energy source for the brain &
nerve tissue – prevent irreversible
damage of the brain
e) Regulator of fat metabolism –
prevents accumulation of flutone
bodies and acidosis
f) Storage form of energy as
glycogen – glycogen as immediate
source of energy
g) Regulator of intestinal peristalsis &
provider of bulk
PROTEINS – GW “protos”
meaning “primary or holding 1st
place” since it is the 1st substance
recognized as vital part of living
tissue
- Organic substances that on
digestion yield their
constituent building block –
Amino Acids
a. Simple Proteins – those w/c yield
only amino acids upon hydrolysis
 1. Albumins – soluble in water,
coagulated by heat
2. Globulins – insoluble in
water, soluble in dilute salt
solution and coagulated by
heat
3. Glutelins – insoluble in
neutral solvents but soluble
in weak acids and alkalis
coagulated by heat
4. Prolamines – soluble in
70% to 80% alcohol,
insoluble in absolute
alcohol, water and salt
solutions
5. Albuminoids – insoluble in
all neutral solvents and in
dilute acids and alkalis
6. Histones and protamines –
soluble in water, not
coagulated by heat (nuclei
of cells)
b. Compound Proteins, conjugated
proteins or Proteids
1. Nucleoproteins –
combination of simple
proteins and nucleic acid.
(ex. DN nucleoproteins)
2. Mucoproteins and
glycoproteins – combination
of protein and large
quantities of complex
polysaccharides (ex. Mucin
found in secretion from
gastric mucos membranes)
3. Lipoproteins – compounds
of protein and a triglyceride
or other lipid such as
phospholipids or cholesterol
found in cell and organelle
membranes
4. Phosphoproteins –
compounds of phosphoric
acid joined in ester linkage
to protein found in casein
milk
5. Chromoproteins –
compounds of proteins and
nonprotein pigment found in
flavorproteins, hemoglobin,
and cytochromes
6. Metalloprotein – are
compounds or metals (Cu,
Mg, Zn and Fe) attached to
protein found in ferritin,
hemosiderin, and
transferrin.
CHEMICAL STAGES OF A PROTEIN
A. An amino acid has a chemical
structure that combines both acid
and bases (amino) factors. This
characteristics chain structure of
amino acid is called peptide
linkage. Long chains of amino
acids that are linked in this manner
are called polypeptides.
B. Essential and Non-essential Amino
Acids
1. Essential amino acids cannot
be synthesized by the body and
are necessary in the diet.
Examples: threonine, leucine,
isoleucine, valine, lysine,
methionine, phenylalanine,
tryptophan
2. Non- essential amino acids –
can be manufactured by the
body. Examples: glycine,
alanine, aspartic acid, glutamic
acid, proline, hydroxyproline,
cysteine, tyrosine, serine,
arginine, ristidine
C. Complete and Incomplete Proteins
1. Complete proteins – are those
that contain all the essential
amino acids in sufficient
quantity and ratio to supply of
the body’s needs. Ex. Animal
origin meat, milk and eggs
2. Incomplete proteins – those
deficient in one or more of
essential amino acids. Ex: plant
origin grains, legumes seeds
and nuts
DIGESTION OF PROTEIN
A. Mouth
1. Enzyme – none
2. Action – mechanical
mastication
B. Stomach
1. Enzyme – pepsin, produce fist
as inactive precursor to
pepsinogen, then activated by
the hydrochloric acid.
2. Action – converts protein to
proteases and peptones
3. In infants, enzyme rennin
converts casein to coagulated
curd
C. Small intestine (alkaline)
1. Pancreas
 Trypsin converts
proteins, proteases and
peptones to
polypeptides and
peptides
 Chrymotrypsin converts
proteases and peptones
to polypeptides and
dipeptides, also
coagulates milk
 Carboxypeptidase –
comverts polypeptides
to simpler peptides,
dipeptides and amino
acids
2. Intestine
  Aminopeptidase –
converts polypeptides to
peptides and amino
acids
 Dipeptidase – converts
dipeptides to amino
acids
FUNCTIONS OF PROTEIN
1. Used in repairing worn out body
tissue proteins (anabolism)
resulting from continued wear and
tear (catabolism) going on in the
body
2. Used to build new tissue
3. Source of heat and energy
4. Contribute to numerous essential
body secretions and fluids, enzyme
and proteins (hormones, mucus,
milk, and sperm cells)
5. Important in the maintenance of
normal osmotic relations among
the various body fluids
6. Play a large role in the resistance
of then body to disease.
(antibodies – plasma globulin and
gamma globulin)
7. Dietary protein furnish the amino
acids for a variety of metabolic
functions

HEALTH EFFECTS OF PROTEINS

1. HEART DISEASE
2. CANCER
3. OSTEOPOROSIS
4. WEIGHT CONTROL
5. KIDNEY DISEASE

SOURCES OF PROTEINS
1. Meat, fish, poultry, egg, milk,
cheese
2. Legumes, nuts
3. Breads and cereals