Macro And Micro Nutrients

FAT S or LIPI DS  Are organic compounds composed of carbon, hydrogen, oxygen.  Triglycerides or fats and oils are fatty acid esters of glycerol  Constitute 34% of the energy in the human body  Provide a more concentrated source of energy compared to carbohydrates

Function o f F ats

 Important source of calories  Protein sparing because of its availability reduces the need to burn protein for energy.  Essential to maintain the constant body temperature by providing effective insulation underneath the skin  Cushions vital organs such as the kidney against injury  Facilitate the absurption of the fat soluble vitamins A,D,E,K  Provides satiety and delays the onset on hunger  Contributes flavor and palatability to the diet

Cla ssific atio n o f Fats A.  

Simple Lipids Called neutral fats Chemical name is Triglycerides

E. Compound Lipids  Various combinations of fats with other components  Three types of compound lipids are important in human nutrition:

1. Phospholipids  Are compounds of fatty acids, phosporic acids and nitrogenous base  Egg yolk and liver are food sources a. Lecithin  most widely distributed of the phospholipids  Added to food products such as cheese and margarine b. Cephalin  Needed to form thromboplastin for the blood clotting process c. Sphingomyelin  found in the brain and other nerve tissue as a component ofmyelin sheath

1. Glycolipids  compounds of fatty acids combined with carbohydrates and a nitrogenous base a. Cerebrocides b. Gangliosides 6.   

Lipoproteins Lipids in combination with protein Formed in the liver Found in cell and organelle membranes, mitochondria and lysosomes

C. Der ived Li pi ds  

Are simple derivatives from fat digestion or other more complex products. They are fat substances produced from fats and fat compounds during digestive breakdown

1. Fatty acids  Are the key refined fuel forms of fat that the cell burns for energy  The basic structure units of fat and may be saturated and saturated in nature Sources of Fatty Acids f. SATURATED FATS  Palmitic and stearic acids  Food sources:

 Animal fats

a. MONOUNSATURATED FATS  Two of the carbon atoms are joined by a double bond  Oleic acid is the most abundant monounsaturated fat

a.  

Polyunsaturated fats Linoleic acid is the most common Omega 3 (Linolenic fatty acid) and omega 6 fatty acids has cholesterol lowering effect

1. Glycerol  Is a water-soluble component of triglycerides  Availabble for the formation of glucose in the diet 4. Steroids  Fat elated substance that contain sterols  Main member of this group is cholesterol  Fat like compound found in all body tissue

Health Ef fects o f Lip id s  Heart disease – elevated blood cholesterol is a     

major risk factor for CVD Risk from saturated fats – lauric, myristic and palmitic acids raise blood cholesterol levels Olive oil lower risk oh heart disease Omega 3 polyunsaturated fats – lowers blood cholesterol and prevent heart disease Fat does not instigate cancer development but can promote it once it has rises High fat diets tend to store body fat ably

PRO TEI NS

 Protein comes from the Greek word meaning “primary” or “holding” or “first place”  It contains nitrogen in addition to the basic carbon, hydrogen and oxygen  They are organic substances that on digestion yield their constituent unit building block – amino acids

Cla ssific atio n o f Pr otein A. SIMPLE PROTEINS – yield only amino

A. SIMPLE PROTEINS – yield only amino acids upon hydrolysis 2. Albumins – soluble in water, coagulated by heat 3. Globulins – insoluble in water, soluble in dilute salt solutions and coagulated by heat 4. Glutelins - insoluble

1. 2. 3.

Prolamines Albuminoids Histones and Protamines

E. Compound Protein, Conjugated Protein or Proteids 6. Nucleoproteins – necessary for the synthesis of preteins in the cytoplasm 7. Mucoproteins and glycoproteins – combination of a protein and complex polysaccharides found in secretion from gastric mucous membrane

1. Lipoprotein – found incell and organelle membrane 2. Phosphoproteins compound of phosphoric acid joined in ester linkage to protein found in casein of milk 3. Chromoproteins – found in hemoglobin and cytochromes 4. Metalloproteins – found in ferritin, hemosiderin and transferin

A. Derived Protein – are products formed in the various stages of hydrolysis of protein molecule. Essential amino acids – cannot be synthesized by the body and are necessary in the diet Threonine Lysune Leucine Methionine Isoleucine Phenylalanine Valine Tryptophan

Non-essential amino acids – can be manufactured by the body and therefore are not as necessary for consideration in the diet Gycine Alanine Aspartic acid Glutamic acid Proline Hydroxyproline

Cystine Tyrosine Serine Arginine Ristidine

Complete Proteins – those that contain all essential amino acids in sufficient quantity and ratio to supply the body’s needs. Of animal origin

Incomplete Proteins – those defecient in one or more of the essential amino acids. Plant origin

Heal th eff ects of protei n  Heart disease – foods rich in animal protein tends to be rich in cholesterol  Cancer – studies suggest a relationship between high intake of animal protein and some types of cancer  Osteoporosis – calcium excretion rises as protein intake increases.  Protein rich foods are also rich in fat which can lead to obesity  Kidney disease – a high protein diet increases the work of the kidneys

Functions

 Used in repairing worn out body tissue proteins (anabolism) resulting from the continued wear and tear (catabolism) going on in the body  Used to build new tissue by supplying the necessary amino acid building block  Source of heat and energy. Supply 4 calories per gram of protein  Contribute to numerous essential body secretions and fluids, enzymes and proteins.  Some hormones have protein components

 Important in the maintenance of normal osmotic relations among various body fluids.  Plays a large role in the resistance of the body to disease.  Dietary proteins furnish the amino acids for a variety of metabolic functions

Mic ronutr ie nts VITAMINS  Are group of unrelated organic compounds needed only in minute quantities in the diet but essential for specific metabolic reactions within the cell  Necessary for normal growth and maintenance of health  They don’t provide energy  Necessary for enzyme system that catalyze reactions in energy utilization

 Essential in the growth, repair and healthy functioning of body tissue