NDT

Macronutrients

They

provide energy, support growth and repair, and perform vital physiological

functions.

3 Main Macronutrients

1. Carbohydrates

2. Proteins

3. Fats (Lipids)

Water

often considered a "macronutrient,"

although it doesn’t provide energy.

Classification of Carbohydrates

Simple Carbohydrates (Sugars)

Complex Carbohydrates

Simple Carbohydrates (Sugars)

Monosaccharides

Disaccharides

Monosaccharides:

single sugar units (e.g., glucose, fructose,

galactose)

Disaccharides:

two sugar units (e.g., sucrose, lactose, maltose)

Oligosaccharides:

3–10 sugar units

Polysaccharides:

many sugar units

Starch:

found in plants (e.g., rice, bread)

Glycogen:

storage form in animals

Fiber:

non-digestible, found in whole plant foods

Mouth

Carbohydrate digestion begins in the?

Functions of Carbohydrates

Primary Energy Source: Provides 4 kcal per gram.

• Protein Sparing: Prevents protein from being used as energy.

• Fat Metabolism: Helps in the complete breakdown of fats.

Brain Fuel: Glucose is the only energy source for the brain under

normal conditions.

• Fiber Role: Aids in digestion and bowel regulation

Fats

also known as lipids, are essential macronutrients that serve as the body’s

most concentrated source of energ

Fats

They play vital roles in hormone

production, nutrient absorption, and organ

Trans Fats

also known as trans fatty acids, are a type of unsaturated fat that

can occur naturally in small amounts but are mostly produced industrially.

heart and blood vessels

Trans fats have known to have harmful

effects on health, particularly in relation to the ____ and _____ _______

2 types of trans fat

Natural trans fats

Artificial Trans fats

Natural trans fats

Found in small amounts in meat and dairy from

ruminant animals (e.g., cows, sheep).

Artificial Trans fats

Created during food processing and found in

partially hydrogenated oils.

partial hydrogenation

Trans fats are unsaturated fats that have been hydrogenated, meaning

hydrogen has been added to liquid vegetable oils to make them more solid.

This process is called ________

Proteins

essential macronutrients composed of amino acids.

Proteins

They serve as

the body’s building blocks, supporting the structure and function of every cell,

tissue, and organ

growth, repair, maintenance

Proteins are primarily used for _____, ______, and _________

3 Classification of Proteins Based on Nutritional Value:

1. Complete Proteins

2. Incomplete proteins

3. complementary proteins

Complete Proteins

Contain all nine essential amino acids in adequate amounts.

Incomplete Proteins

Lack one or more essential amino acids.

Complementary Proteins

Combining two incomplete plant proteins to form a complete protein

profile.

2 Classification of Proteins Based on Source:

Animal Proteins

Plants Proteins

Animal Proteins

High biological value, complete proteins

Plant proteins

Often incomplete but rich in fiber and phytochemicals

Functions of Proteins

Tissue Building & Repair: Supports growth and maintains muscle, skin,

hair, and internal organs.

• Enzyme & Hormone Production: Essential for metabolic processes

and body regulation (e.g., insulin, digestive enzymes).

• Immune Function: Produces antibodies that help fight infections.

• Transport & Storage: Hemoglobin (transports oxygen), ferritin (stores

iron).

• Energy Source: Provides 4 kcal per gram when carbohydrates and fats

are insufficient (not its primary role).

• Maintains Fluid and pH Balance: Albumin and other plasma proteins

help regulate osmotic pressure and acid-base balance.