The Energy Nutrients: Carbohydrate, Protein, and Lipid - PowerPoint Presentation

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The Energy Nutrients: Carbohydrate, Protein, and Lipid

Chapter 4

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Learning

Objectives

After completing this chapter, you should be able to:

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Identify the Acceptable Macronutrient Distribution Range(AMDR) and the Recommended Dietary Allowance (RDA) for carbohydrate, protein, and lipid.

• Identify the types of carbohydrates, their food sources, and their importance in the diet.

• Identify the types of dietary fiber, their food sources, and their importance to health.

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Explain diabetes and its causes and effects.

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Learning

Objectives

continued:After completing this chapter, you should be able to:

•

Identify the dietary sources and functions of protein, and explain what essential amino acids and incomplete, complete, and complementary proteins are.

• Identify the big eight allergens and their relationships to protein.

• Describe the types and characteristics of lipids and their

importance in health.

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Carbohydrate Basics

Structure and Sources of Carbohydrates

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Simple Sugars

Monosaccharide

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Disaccharides

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Sugars in Cooking

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Complex Carbohydrates: Polysaccharides

Oligosaccharides: Small Chains of Starch

Dietary Fiber

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Whole Grains: An Opportunity to Meet Customer Needs

Why Whole Grains?

Reading the Label

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Metabolism of Carbohydrates

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Carbohydrates and Their Effect on Health

Weight Gain

Ketosis: Glucose in Short Supply

Diabetes: Types and Incidence

Type 1 Diabetes

Type 2 DiabetesGestational Diabetes

Diabetes: A Disease with Complications

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Protein Basics

Protein Structure and Sources

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What Are Amino Acids?

Protein Digestion and Metabolism

Proteins and Nutrition

Protein and Nitrogen Balances

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Nutritional Properties of Proteins

Essential and Nonessential Amino Acids

High-Quality and Complete Proteins

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Soy Protein in the Diet

Food Sources of Soy

Excessive or Insufficient Protein

in the Diet

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Protein and Food Allergies

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Lipid Basics

Lipids: Structure and Types

Cholesterol

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Triglycerides

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The Role of Lipids in the Body

Essential Fatty Acids

Phospholipids

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Dietary Intakes of Lipids

Margarine or Butter: Which Is Better?

Cooking with Fats and Oils

Lipoproteins

Lipoproteins and Health

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LDL

HDL

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Are There Heart-Healthy Fats?

Omega-3 or Omega-6 Fatty Acids

Other Heart-Healthy Fatty Acids

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Metabolic Effects of Alcohol

Risks—and Possible Benefits—of Alcohol Consumption

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1. Identify the Acceptable Macronutrient Distribution Range (AMDR) and the Recommended Dietary Allowance (RDA) for carbohydrate, protein, and lipid.

The AMDR for carbohydrate for adults is 45 to 65 percent, protein is 10 to 35 percent, and lipid is 20 to 35 percent of daily calories.

The RDA for carbohydrate is 130 grams.

The RDA for protein is 0.8 gram per kilogram of body weight.

The RDA for essential fatty acids for males is 17 grams of linoleic acid and 1.6 grams for linolenic acid per day; for females it is 12 grams of linoleic acid and 1.1 grams of linolenic acid per day.

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2. Identify the types of carbohydrates, their food sources, and their importance in the diet.

Carbohydrates are classified as either simple or complex.

The simple carbohydrates are the sugars, which consist of monosaccharides and disaccharides.

Examples of simple-carbohydrate food sources include honey and maple syrup.

Complex carbohydrates—starch and fiber—are long chains of sugars bonded together.Examples of their food sources are potatoes and whole-grain cereals.Carbohydrates are essential nutrients.

They provide energy to the body in the form of glucose.They also spare protein from being used for calories.Fiber provides a feeling of fullness and supports regularity.

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2. Identify the types of carbohydrates, their food sources, and their importance in the diet continued…

Weight gain due to excess calories occurs because of the fat-sparing effect of carbohydrate.

Many more metabolic steps are required to convert sugar to dietary lipids than to convert dietary lipids to body fat.

This sparing effect happens when the body continues to store its long-term energy, which consists of the dietary lipids in adipose tissue.

However, if a person has eaten too much food and thus has excess unused calories, the body will store the unused blood sugars as fat.

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3. Identify the types of dietary fiber, their food sources, and their importance to health.

There are two types of fiber: soluble and insoluble.

Soluble fiber lowers cholesterol absorption and keeps glucose levels from fluctuating.

Insoluble fiber does not dissolve in water; it simply passes through the digestive tract and promotes regularity.

Good sources of fiber are fruit, vegetables, and whole grains.Some particular foods that contain fiber are beans, broccoli, whole grains, nuts, and seeds.

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4. Explain diabetes and its causes and effects.

There are three types of diabetes: type 1, type 2, and gestational.

The main effect of diabetes is an abnormally high blood-glucose level.

Diabetes is caused by genetic, metabolic, and other conditions, such as pregnancy.

It is also linked to obesity and being overweight.

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5. Identify the dietary sources and functions of protein, and explain what essential amino acids and incomplete, complete, and complementary proteins are.

Protein is part of human muscles, skin, hair, and nails.

It supports growth and maintenance of cells, as well as formation of enzymes, hormones, and antibodies.

Protein also plays an important role in regulating fluid and acid–base balance.

The major sources of protein are meat and meat products, dairy, grains, and vegetables.Essential amino acids are amino acids that the body requires but cannot produce on its own.

Thus, they must come from food sources.A complete protein is a food that contains all of the essential amino acids.

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5. Identify the dietary sources and functions of protein, and explain what essential amino acids and incomplete, complete, and complementary proteins are continued…

Incomplete proteins are foods that are missing one or more of the essential amino acids.

When people do not get good sources of complete protein, they can combine incomplete proteins to receive all the amino acids they need.

These combined proteins are called complementary proteins.

Examples include peanut butter on whole-wheat bread or red beans and rice.An excessive amount of protein can cause weight gain and loss of minerals.

Insufficient protein consumption harms muscles, skin, hair, and basic body functions.Eventually, loss of protein will harm the major muscle: the heart.

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6. Identify the big eight allergens and their relationships to protein.

The big eight allergens are milk, soy, eggs, wheat, fish, shellfish, peanuts, and tree nuts.

The allergens themselves are proteins.

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7. Describe the types and characteristics of lipids and their importance in health.

Triglycerides, which comprise 95 percent of the lipids in the diet, come from solid fats from animal sources and oils from mostly plant sources.

A triglyceride is a molecule formed by one glycerol molecule and three fatty acids.

Phospholipids such as lecithin and cholesterol make up the balance of fats found in the diet.

Cholesterol is found only in animal food, such as meat, fish, poultry, and cheese.Cholesterol has a ring structure consisting of a steroid and an alcohol.

A fatty acid is an organic molecule that consists of a carbon–hydrogen chain with an organic-acid group (COOH) at one end.

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7. Describe the types and characteristics of lipids and their importance in health continued…

Saturated fatty acids have no double bond present between the carbon atoms in their carbon chain, making them more solid at room temperature.

A fatty-acid molecule is monounsaturated if it contains one double bond and polyunsaturated if it contains more than one double bond.

The two essential fatty acids are linoleic acid (found in corn, safflower, soybean, cottonseed, and canola oil) and alpha-linolenic acid (found in canola, soybean, walnut, peanut, pecan, almond, wheat germ, and flaxseed oils).

Omega-3 fatty acids help to reduce inflammation, thin the blood, and prevent stroke.

Omega-6 fatty acids are converted by the body into chemicals that generally promote inflammation.Trans fats are formed when oils have been partially hydrogenated.

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7. Describe the types and characteristics of lipids and their importance in health continued…

During this process, some of the hydrogen molecules are bonded differently.

Trans fatty acids are linked with increased heart disease because they raise blood-cholesterol levels.

The current expert recommendation is to eat a moderate amount of fat, or 20 to 35 percent of an individual’s daily caloric allowance.

Most people do not like low-fat diets.The best approach is to use healthy oils and to reduce saturated fat to less than 10 percent of total caloric intake.

It is advised to limit cholesterol to three hundred milligrams per day or less.

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Key Terms:

Adipose tissue

Body fat.

Alpha-

linolenic acid An essential fatty acid that is found in canola, soybean, walnut, peanut, pecan, almond, wheat germ, and flaxseed oils.Cholesterol A sterol that is a component of cellular membranes and is found only in animal food such as meat, fish, poultry, and cheese.

Complete protein A food that contains all nine essential amino acids.Complex carbohydrate

A carbohydrate that contains numerous combinations of saccharides, including oligosaccharides and polysaccharides.Diabetes mellitus A disease characterized by hyperglycemia, or high blood-sugar levels. It is caused by genetic, metabolic, and other conditions, such as pregnancy.

Dietary fiber

A type of carbohydrate that contains long strands of bonded glucose molecules and cannot be broken down by human digestive enzymes.

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Key Terms continued:

Essential amino acid

One of the nine amino acids that people must obtain from food.

Essential fatty acid

A fatty acid that is necessary for normal growth and development; it cannot be manufactured by the body and must be obtained from food.Glucagon A hormone that has the opposite effect of insulin; it promotes the release and production of glucose by the liver and brings up low blood sugar.Hydrogenated Oils made to react chemically with hydrogen in order to make them more solid and to increase their shelf life.

Glycogen The form in which the body stores carbohydrates in both the liver and the muscle tissue.Hyperglycemia High blood-sugar levels.

Incomplete protein A food that is missing one or more of the essential amino acids.

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Key Terms continued:

Insulin

A hormone that is secreted by the pancreas and circulates in the blood; its role is to help glucose enter the cell, thus reducing blood-sugar levels.

Ketosis

A condition caused when glucose is insufficient and the liver cannot fully break down the lipids being metabolized.Lecithin A phospholipid found both in the body and in some food, such as egg yolks.Lipoprotein A compound composed of proteins and various blood lipids from the diet or generated in the liver; it is a transport mechanism for fat in the body.

Linoleic acid An essential fatty acid found in corn, safflower, soybean, cottonseed, and canola oils.Monounsaturated A fatty-acid molecule that contains one double bond.

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Key Terms continued:

Nitrogen balance

The state in which a person’s nitrogen intake and nitrogen usage are equal; it is used to measure protein balance because nitrogen is a part of protein.

Omega-3 fatty acid

A fatty acid that can help to reduce inflammation, thin the blood, and prevent stroke.Omega-6 fatty acid A fatty acid that constricts blood vessels, promotes blood clotting, and increases inflammation.Plaque A fatty deposit on the wall of a blood vessel.

Phospholipid A part of the cell membrane that is able to link with both water and fat; its arrangement in the membrane allows the cell membrane to be semipermeable.Polysaccharide A molecule composed of long chains of glucose molecules, such as starch or fiber, that takes much longer to digest than sugar.

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Key Terms continued:

Polyunsaturated

A fatty-acid molecule that contains more than one double bond.

Saturated fatty acid

A fatty acid that has no double bond present between the carbon atoms in its carbon chain.Simple carbohydrate A sugar that consists of monosaccharides and disaccharides.Sucrose Table sugar, also known as plain sugar, brown sugar, and confectioner’s sugar.

Sterol A hydrocarbon consisting of a steroid and an alcohol as well as carbon bonded to carbon in a closed ring.Trans fat

A fat that is formed when oils have been partially hydrogenated, allowing some of the double bonds to be broken and rebonded with hydrogen atoms.

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Key Terms continued:

Triglyceride

A molecule formed by one glycerol molecule and three fatty acids, which is a form of fat stored in the body.

Unsaturated fatty acid

A fatty acid that contains one or more double bonds in the carbon chain.

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