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FATS or LIPIDSATS or LIPIDS Are organic compounds composed ofAre organic compounds composed of
carbon, hydrogen, oxygen.carbon, hydrogen, oxygen.
Triglycerides or fats and oils are fattyTriglycerides or fats and oils are fattyacid esters of glycerolacid esters of glycerol
Constitute 34% of the energy in theConstitute 34% of the energy in the
human bodyhuman body Provide a more concentrated source ofProvide a more concentrated source of
energy compared to carbohydratesenergy compared to carbohydrates
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Function o f Fatsunction o f Fats Important source of caloriesImportant source of calories
Protein sparing because of its availabilityProtein sparing because of its availabilityreduces the need to burn protein for energy.reduces the need to burn protein for energy.
Essential to maintain the constant bodyEssential to maintain the constant body
temperature by providing effective insulationtemperature by providing effective insulation
underneath the skinunderneath the skin
Cushions vital organs such as the kidney againstCushions vital organs such as the kidney against
injuryinjury
Facilitate the absurption of the fat solubleFacilitate the absurption of the fat solublevitamins A,D,E,Kvitamins A,D,E,K
Provides satiety and delays the onset on hungerProvides satiety and delays the onset on hunger
Contributes flavor and palatability to the dietContributes flavor and palatability to the diet
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Cla ssific atio n o f Fatsla ssific atio n o f FatsA.A. Simple LipidsSimple Lipids
Called neutral fatsCalled neutral fats
Chemical name is TriglyceridesChemical name is Triglycerides
E.E. Compound LipidsCompound Lipids
Various combinations of fats with otherVarious combinations of fats with othercomponentscomponents
Three types of compound lipids are importantThree types of compound lipids are important
in human nutrition:in human nutrition:
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1.1. PhospholipidsPhospholipids Are compounds of fatty acids, phosporic acidsAre compounds of fatty acids, phosporic acids
and nitrogenous baseand nitrogenous base Egg yolk and liver are food sourcesEgg yolk and liver are food sources
a. Lecithina. Lecithin most widely distributed of the phospholipidsmost widely distributed of the phospholipids
Added to food products such as cheese andAdded to food products such as cheese andmargarinemargarine
b. Cephalinb. Cephalin Needed to form thromboplastin for the bloodNeeded to form thromboplastin for the blood
clotting processclotting process
c. Sphingomyelinc. Sphingomyelin found in the brain and other nerve tissue as afound in the brain and other nerve tissue as a
component ofmyelin sheathcomponent ofmyelin sheath
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1.1. GlycolipidsGlycolipids
compounds of fatty acids combined withcompounds of fatty acids combined with
carbohydrates and a nitrogenous basecarbohydrates and a nitrogenous base
a. Cerebrocidesa. Cerebrocides
b. Gangliosidesb. Gangliosides
6.6. LipoproteinsLipoproteins
Lipids in combination with proteinLipids in combination with protein Formed in the liverFormed in the liver
Found in cell and organelle membranes,Found in cell and organelle membranes,
mitochondria and lysosomesmitochondria and lysosomes
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C. Der ived Li pi ds. Der ived Li pi ds Are simple derivatives from fat digestionAre simple derivatives from fat digestion
or other more complex products.or other more complex products.
They are fat substances produced fromThey are fat substances produced from
fats and fat compounds during digestivefats and fat compounds during digestivebreakdownbreakdown
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1.1. Fatty acidsFatty acids
Are the key refined fuel forms of fat thatAre the key refined fuel forms of fat that
the cell burns for energythe cell burns for energy The basic structure units of fat and mayThe basic structure units of fat and may
be saturated and saturated in naturebe saturated and saturated in nature
Sources of Fatty AcidsSources of Fatty Acids
f.f. SATURATED FATSSATURATED FATS
Palmitic and stearic acidsPalmitic and stearic acids
Food sources:Food sources:
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a.a. MONOUNSATURATED FATSMONOUNSATURATED FATS
Two of the carbon atoms are joined by aTwo of the carbon atoms are joined by a
double bonddouble bond Oleic acid is the most abundantOleic acid is the most abundant
monounsaturated fatmonounsaturated fat
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a.a. Polyunsaturated fatsPolyunsaturated fats
Linoleic acid is the most commonLinoleic acid is the most common
Omega 3 (Linolenic fatty acid) andOmega 3 (Linolenic fatty acid) and
omega 6 fatty acids has cholesterolomega 6 fatty acids has cholesterol
lowering effectlowering effect
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1.1. GlycerolGlycerol
Is a water-soluble component ofIs a water-soluble component of
triglyceridestriglycerides Availabble for the formation of glucose inAvailabble for the formation of glucose in
the dietthe diet
4.4. SteroidsSteroids
Fat elated substance that contain sterolsFat elated substance that contain sterols
Main member of this group is cholesterolMain member of this group is cholesterol
Fat like compound found in all bodyFat like compound found in all body
tissuetissue
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Health Ef fects o fealth Ef fects o fLipidsipids
Heart disease elevated blood cholesterol is aHeart disease elevated blood cholesterol is a
major risk factor for CVDmajor risk factor for CVD
Risk from saturated fats lauric, myristic andRisk from saturated fats lauric, myristic and
palmitic acids raise blood cholesterol levelspalmitic acids raise blood cholesterol levels
Olive oil lower risk oh heart diseaseOlive oil lower risk oh heart disease Omega 3 polyunsaturated fats lowers bloodOmega 3 polyunsaturated fats lowers blood
cholesterol and prevent heart diseasecholesterol and prevent heart disease
Fat does not instigate cancer development butFat does not instigate cancer development butcan promote it once it has risescan promote it once it has rises
High fat diets tend to store body fat ablyHigh fat diets tend to store body fat ably
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PRO TEI NSRO TEI NS
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Protein comes from the Greek wordProtein comes from the Greek word
meaning primary or holding or firstmeaning primary or holding or first
placeplace
It contains nitrogen in addition to the basicIt contains nitrogen in addition to the basic
carbon, hydrogen and oxygencarbon, hydrogen and oxygen
They are organic substances that onThey are organic substances that on
digestion yield their constituent unitdigestion yield their constituent unit
building block amino acidsbuilding block amino acids
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Cla ssific atio n o fla ssific atio n o fProteinroteinA.A. SIMPLE PROTEINS yield only aminoSIMPLE PROTEINS yield only aminoacids upon hydrolysisacids upon hydrolysis
2.2. Albumins soluble in water, coagulatedAlbumins soluble in water, coagulated
by heatby heat3.3. Globulins insoluble in water, soluble inGlobulins insoluble in water, soluble in
dilute salt solutions and coagulated bydilute salt solutions and coagulated by
heatheat
4.4. Glutelins - insolubleGlutelins - insoluble
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1.1. ProlaminesProlamines
2.2. AlbuminoidsAlbuminoids
3.3. Histones and ProtaminesHistones and Protamines
E.E. Compound Protein, Conjugated Protein orCompound Protein, Conjugated Protein or
ProteidsProteids6.6. Nucleoproteins necessary for the synthesisNucleoproteins necessary for the synthesis
of preteins in the cytoplasmof preteins in the cytoplasm
7.7. Mucoproteins and glycoproteins combinationMucoproteins and glycoproteins combination
of a protein and complex polysaccharidesof a protein and complex polysaccharidesfound in secretion from gastric mucousfound in secretion from gastric mucous
membranemembrane
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1.1. Lipoprotein found incell and organelleLipoprotein found incell and organelle
membranemembrane
2.2. Phosphoproteins compound ofPhosphoproteins compound ofphosphoric acid joined in ester linkage tophosphoric acid joined in ester linkage to
protein found in casein of milkprotein found in casein of milk
3.3. Chromoproteins found in hemoglobinChromoproteins found in hemoglobinand cytochromesand cytochromes
4.4. Metalloproteins found in ferritin,Metalloproteins found in ferritin,
hemosiderin and transferinhemosiderin and transferin
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A.A. Derived Protein are products formed inDerived Protein are products formed in
the various stages of hydrolysis ofthe various stages of hydrolysis of
protein molecule.protein molecule.
Essential amino acids cannot beEssential amino acids cannot be
synthesized by the body and aresynthesized by the body and arenecessary in the dietnecessary in the diet
ThreonineThreonine LysuneLysune
LeucineLeucine MethionineMethionine
IsoleucineIsoleucine PhenylalaninePhenylalanine
ValineValine TryptophanTryptophan
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Non-essential amino acids can beNon-essential amino acids can be
manufactured by the body and thereforemanufactured by the body and therefore
are not as necessary for consideration inare not as necessary for consideration inthe dietthe diet
GycineGycine CystineCystine
AlanineAlanine TyrosineTyrosine
Aspartic acidAspartic acid SerineSerine
Glutamic acidGlutamic acid ArginineArginine
ProlineProline RistidineRistidine
HydroxyprolineHydroxyproline
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Complete Proteins those that contain allComplete Proteins those that contain all
essential amino acids in sufficient quantityessential amino acids in sufficient quantityand ratio to supply the bodys needs. Ofand ratio to supply the bodys needs. Of
animal originanimal origin
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Incomplete Proteins those defecient in oneIncomplete Proteins those defecient in one
or more of the essential amino acids.or more of the essential amino acids.
Plant originPlant origin
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Heal th eff ects of protei neal th eff ects of protei n Heart disease foods rich in animalHeart disease foods rich in animal
protein tends to be rich in cholesterolprotein tends to be rich in cholesterol Cancer studies suggest a relationshipCancer studies suggest a relationship
between high intake of animal protein andbetween high intake of animal protein and
some types of cancersome types of cancer Osteoporosis calcium excretion rises asOsteoporosis calcium excretion rises as
protein intake increases.protein intake increases.
Protein rich foods are also rich in fat whichProtein rich foods are also rich in fat whichcan lead to obesitycan lead to obesity
Kidney disease a high protein dietKidney disease a high protein dietincreases the work of the kidneysincreases the work of the kidneys
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Functionsunctions Used in repairing worn out body tissue proteinsUsed in repairing worn out body tissue proteins
(anabolism) resulting from the continued wear(anabolism) resulting from the continued wear
and tear (catabolism) going on in the bodyand tear (catabolism) going on in the body
Used to build new tissue by supplying theUsed to build new tissue by supplying the
necessary amino acid building blocknecessary amino acid building block Source of heat and energy. Supply 4 caloriesSource of heat and energy. Supply 4 calories
per gram of proteinper gram of protein
Contribute to numerous essential bodyContribute to numerous essential body
secretions and fluids, enzymes and proteins.secretions and fluids, enzymes and proteins.
Some hormones have protein componentsSome hormones have protein components
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Important in the maintenance of normalImportant in the maintenance of normal
osmotic relations among various bodyosmotic relations among various body
fluids.fluids. Plays a large role in the resistance of thePlays a large role in the resistance of the
body to disease.body to disease.
Dietary proteins furnish the amino acidsDietary proteins furnish the amino acids
for a variety of metabolic functionsfor a variety of metabolic functions
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Essential in the growth, repair and healthyEssential in the growth, repair and healthy
functioning of body tissuefunctioning of body tissue
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