LECTURE 3

MACRONUTRIENTS
 LEARNING OUTCOMES
AT THE END OF THIS CLASS YOU SHOULD BE ABLE TO:
• List the macronutrients and their food sources
• Classify CHO, lipids (Fats) & protein (amino acids) and their impotence to the body.
• Demonstrate an understanding of the interrelationship of the macronutrients
• Deliberate on the potential problems from eating very little or too much of the
macronutrients .
Slide 2
The macronutrients
NUTRIENT CALORIC VALUE FOOD SOURCES
CARBOHYDRATE
4 (Cal/g) Cereals and grains
Starchy roots and tubers
LIPID (FAT & OIL)
9 (Cal/g) All fats and oils
Oil seeds and nuts
PROTEIN
4(Cal/g) Animal and their products products
Legumes, oil seeds and nuts.
Carbohydrates
Carbohydrates
• Simple sugars
• Monosaccharides: glucose, fructose, galactose
• Disaccharides: sucrose, maltose, lactose
• Complex carbohydrates (more than 2 sugar units, polysaccharides; oligosaccharides-3-10 units )
• Starches: plant form
• Glycogen: animal form
• Dietary fiber (plant)
• Sugar Alcohol : sorbitol, mannitol, xylitol; in gums. Toothpaste)
• Alcohol (ethanol)
 Complex carbohydrate cont’d.

Examples of complex carbohydrates:

— Raffinose is a trisaccharide found in beans.

galactose-glucose-fructose

— Stachyose is a tetrasaccharide, found in beans.

fructose-glucose-galactose-galactose

— Starch is a complex carbohydrate found in e.g. rice, yams, maize

many units of glucose.
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Dietary fibre
•Term used to distinguish fibre found in foods from those found in synthetic and
natural materials

•Dietary fibre :
• Polysaccharide
• bonds between sugars cannot be broken by the human digestive enzymes.

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 Dietary fibre cont’d

• Grouped into two

ØThose that are soluble in water- Soluble fibre

ØThose that are not soluble in water- Insoluble fibre

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Dietary fibre cont’d
• Insoluble fibre
• natural laxative.
• absorbs water
• helps you feel full when eating
• prevents constipation.

oExample: Cellulose from “kontomire”, beans, whole maize, millet, sorghum and local rice
Dietary fibre cont’d
•Soluble fibre
•potential to lower blood cholesterol

oExamples: oats and citrus fruits (oranges, grapefruits, tangerine)

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 Functions of carbohydrates

1. Primary source of energy

2. Protect muscles.
Ø Carbohydrates are the first port of call for energy
Ø If none is available, then the body uses muscles.
Ø Carbohydrate diet is sometimes referred to as protein sparing.

3. Lower blood cholesterol levels and regulate blood pressure - dietary fiber

• Recommended intake level

• Carbohydrates: 45-65 percent of total calories for the day
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Sugar: controversies
PROTEINS
PROTEINS: Amino acid
 Protein
Amino acids: “building blocks” of Protein quality: high-quality proteins
Recommended protein intake
proteins provide all essential amino acids
• Essential: body cannot make these, • Examples: milk, cheese, meat, eggs, • 10-35 percent of total energy
so they must be provided in the etc. intake
diet
• Nonessential: body can make
these
 •The amino acids are classified into three main
groups
• 9 amino acids are essential
•11 amino acids are nonessential
Amino acids
•Under special circumstances, a nonessential
amino acid can become essential -
conditionally essential amino acids
Amino acids
Essential Non-essential
Isoleucine Alanine
Leucine Asparagine
Lysine Aspartate
Methionine Cysteine
Phenylalanine Glutamate
Threonine Glutamine
Tryptophan Glycine
Valine Proline
Arginine Serine
Histidine Tyrosine
Proteins
• Complementary proteins
• Combinations of incomplete proteins that, when added together, result in a
complete protein
• Legumes: Èmethionine, Ç lysine
• Grains: Çmethionine, Èlysine
• Example: rice and beans

• Usually, combining a complete protein with an incomplete protein is

considered complementary
Combinations to
Create Complete
Proteins
Functions of 1. As Enzymes & related proteins
• Catalysts

Protein • Membrane transporters

• Cell receptors
©2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning™ is a trademark used herein under license.
Functions of Protein

• 2. Transport Proteins: sodium pumps

Functions of
Protein
3.Structural Proteins
• Muscle fiber proteins
• Connective proteins
 4. Hormones

• Protein Hormones
Functions of • Insulin
• Glucagon
Protein • Amino Acid Derived Hormones
• serotonin
• adrenaline
Functions of
Protein
5. Antibodies & Immune System
• impaired immune system with protein
deficiency
6. Fluid Balance
• Albumin creates the osmotic gradient
for extracellular fluid to go back into
cells
• Edema : typical in protein deficiency
 7. Acid-Base Balance

• buffer
• acidosis & alkalosis

Functions of 8. Energy

• Unlike fats, amino acids can be converted into glucose (required for CNS/brain
Protein function)
• starvation
• low carbohydrate diets causes protein breakdown which is an expensive
way to get energy.
• Small amount of carbohydrate (130g will spare protein from this ordeal and
prevent muscle wasting)
Problems • Overeating protein is not a major problem in Ghana
• Not eating enough protein is however a major problem especially
with Eating in children
• When children do not get enough protein, they may develop a disease

to Much or called Kwashiorkor

• Marasmus occurs when children do not get enough protein and

Too Little energy

• Marasmic – kwashiorkor is a bridge between the marasmus and
Kwashiorkor. The child therefore shows some the features of both
Protein disorders

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Too Little
Protein?
This may manifest as:
• the conditions known as Kwashiorkor and Maramus.
• growth failure
• loss of muscle mass
• decreased immunity
• weakening of the heart and respiratory system
• Finally death
 Protein Deficiency
• Kwashiorkor
• Ghana “the evil spirit that infects the first child when the second child is born”
• The disease of the displaced child
• Protein low, Calories OK
• Symptoms
• edema
• enlarged fatty liver
• light colored hair
• low tyrosine/melanin
• skin lesions
 Protein Deficiency
• Marasmus (starvation)
• Both Protein and Calories low
• inadequate food intake
• Symptoms
• wasting of lean and fat tissue
• weak, anemic, low metabolism
• death due to secondary infections
MARASMIC KWASHIORKOR
•This is a bridge between Kwashiorkor
and Marasmus.
•Child shows features of both disorders.
 FEATURE KWASHIORKOR MARASMUS

Summary of GROWTH FAILURE

WASTING
PRESENT
PRESENT
PRESENT
PRESENT, MARKED

Features of OEDEMA

HAIR CHANGES
PRESENT (SOMETIMES MILD)

COMMON
ABSENT

LESS COMMON
Kwashiorkor MENTAL CHANGES
FLAKY PAINT DERMATOSIS
VERY COMMON
COMMON
UNCOMMON
DOES NOT OCCUR

and Marasmus APPETITE POOR GOOD

ANAEMIA SEVERE ; SOMETIMES PRESENT; LESS SEVERE

SUBCUTANOUS FAT REDUCED BUT PRESENT ABSENT

FACE MAY BE OEDEMATOUS DRAWN IN

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LIPIDS
 Lipids in foods and the human body fall into
three classes:
Types of 1. Triglycerides
2. Phospholipids
Lipids 3. Sterols (cholesterol: important part of
hormones, vitamin D and Bile )

Slide 33
Triglycerides:
About 95 percent of dietary fat and stored fat
is Triglyceride
• Made up of
Glycerol + 3 fatty acids
• It is the fatty acids
Which determines the
characteristics of fats

Slide 34
Classification of
fats
Grouped into 3
1. Saturated fat (no double bond)
2. Monounsaturated fat
3. Polyunsaturated fat
v NOTE!!
1 GRAM OF FAT PROVIDES
9 Calories

Slide 35
 Essential Fatty Acids (EFA)
• Must be present in the diet
• Two of them
1. Linoleic acid also known as Omega-6 fatty acids
2. Linolenic acid also known as Omega-3 Fatty Acids
• Deficient Diets: symptoms include The body stores EFA, so
• Reproductive failure extreme deficiencies are rare.
• Skin abnormalities
• Kidney and liver disorders
• Growth and vision impairment in infants
 Where do we find fat in our foods?
• Visible fats
• Invisible fats

Food Sources Transport: chylomicron, the body uses three other types of lipoproteins
to carry fats:
and Transport • Very-low-density lipoproteins (VLDL), which carry triglycerides and other lipids made
in the liver to the body cells for their use.
• Low-density lipoproteins (LDL) transport cholesterol and other lipids to the tissues. LDL
are made from VLDL after they have donated many of their triglycerides to body cells.
• High-density lipoproteins (HDL), which are critical in the process of carrying cholesterol
away from body cells to the liver for disposal.
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Functions of Fats in the Body and in Food
FATS IN THE BODY FATS IN FOOD
• Energy stores: body’s chief form of • Nutrient: provide essential fatty
stored energy. acids.
• Energy: provide a concentrated
• Muscle fuel: provide most of the energy source in foods.
energy to fuel muscular work.
• Transport: carry fat-soluble
• Emergency reserve fuel supply in vitamins A, D, E, and K, assist in
times of illness and diminished their absorption.
food intake. • Raw Materials: provide raw
material for making needed
• Padding: protect the internal organs products.
from shock Slide 38
Functions of Fats in the Body and in Food
FATS IN THE BODY FATS IN FOOD
• Insulation fats insulate against • Sensory appeal Fats
temperature extremes through a contribute to the taste and
fat layer under the skin. smell of foods.
• Cell membranes Fat form the
major material of cell • Appetite Fats stimulate
membranes. the appetite.
• Raw materials: Fats are • Satiety Fats contribute to
converted to other compounds, feelings of fullness.
such as hormone, bile, and
• Texture Fats help make
vitamin D as needed.
foods tender. Slide 39
 • The more of the following factors present in a person’s life

Lifestyle increases heart disease risk:

• High blood pressure
• Type 2 diabetes

and Heart • Obesity

• Physical inactivity

Disease Risk. • Cigarette smoking

• Atherogenic diet ( diet high in fat and low in fruits and vegetables or fibre)

Slide 40
Omega-6 And Omega-3 Fatty Acid Families

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)

• are made in limited amounts in the body
• abundant in fish oils
• lower blood pressure
• prevent blood clot formation
• protect against irregular heartbeats
• may reduce inflammation
• essential for normal infant growth and development
• may support immune system
• may inhibit cancers
Trans Fatty Acids and Health Risks

•Consuming trans fat poses a risk to heart and arteries by:

•Raising blood LDL cholesterol
•Lowering blood HDL cholesterol
•Increasing tissue inflammation, a key player in heart disease
•Replacing heart-healthy oils
 Jack is a banker who enjoys having fun with friends after work. The team will usually meet at a beer
bar joint to drink and eat kebab. Jack will usually eat 5 sticks of pork kebab and drink three jugs
(750ml is volume of the jug) of beer. His caloric needs for the day is 1800 Calories as a young man.
Analysis of the kebab shows each contains 5 grams fat.

Calculate the % fat contribution of the fat from the kebab to his daily energy needs.
TAKE HOME
If 100g of beer contains 43Cal., and assuming a jug of 750 mls is equivalent to 750g. Calculate total
energy he consumed while with friends.

Comment on your answers

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NEXT WEEK

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