MACRONUTRIENTS

• CARBOHYDRATES ⁃ are organic compounds (saccharides- starches and sugars) ⁃ composed of

carbon, hydrogen, and oxygen
⁃ hydrogen and oxygen usually occur in ratio of 2:1 (H2O)

⁃ they are polyhydroxy aldehydes and ketones which vary from simple sugars containing from 3-7 carbon
atoms to a very complex polymers

⁃ they provide the major source of energy for the body or as much as 80% to 100% of calories

CLASSIFICATION OF CARBOHYDRATES

A. MONOSCCAHRIDES (simple sugars)

⁃ simplest form of carbohydrates
⁃ sweet since they require no digestion
⁃ can be absorbed directly in the bloodstream from the small intestines
1. Glucose (dextrose)/ blood sugar
⁃ principal form in which carbohydrates is used by the body
⁃ abundant in fruit, sweet corn, and corn syrup
⁃ moderately sweet sugar found naturally preformed in few foods but is mainly created in the
body from starch digestion
⁃ liver stores 1/3 of the body's total glycogen and liberates glucose as needed
⁃ muscle cells can also store glucose as glycogen but they amass most of their supply using it
for themselves during exercise
⁃ Glucose fuels the work of the body's cells
⁃ Its stores last only for hours.
⁃ Only glucose can provide energy for the brain, other nerve cells and developing red blood
cells
⁃ When a person does not reload used up glycogen stores, body proteins are dismantled
allowing glucose to fuel these special cells
⁃ Gluconeogenesis is a process where protein is converted to glucose
⁃ Fat fragments combine with each other and form ketone bodies
⁃ Muscle and other tissues can use ketone bodies for energy but when their productions
exceeds their use, they can mount up and cause ketosis
⁃ Ketosis is a state that disturbs the body's normal acid- base balance
 2. Fructose (levulose)
⁃ sweetest of simple sugars ⁃ found in honey, most fruits, and some vegetables
⁃ converted into glucose in the body
3. Galactose
⁃ is not found free in foods
⁃ produced from lactose (milk sugar) by digestion and is converted into glucose in the body
⁃ Galactosemia is the inability to metabolize galactose
B. DISACCHARIDES (double sugars)
- Made up of 2 monosaccharide
- Sweet and unlike monosaccharides, they must be changed into simple sugars by hydrolysis
before they can be absorbed.
1. Sucrose (ordinary table sugar- granulated, powdered, or brown)
- processed from cane and beet sugar
-found in fruits, vegetables, syrups, and sweet food production
-is converted in glucose and galactose upon digestion
-composed of glucose and fructose
2. Lactose (milk sugar)
- found in milk and milk products except cheese
-converted into glucose and galactose in digestion
-less soluble and less sweet than sucrose
-remains in the intestine longer than other sugars and encourages the growth of certain useful
bacteria
-forms approximately 40% of milk solids
-cow’s milk contains 4.8% lactose while human milk has 7%
-favors calcium and phosphorous assimilation
3. Maltose
- not found free in foods
-produced by hydrolysis of starch and is converted into glucose in digestion
-occurs in malt products and in germinating cereals
-found in certain infant formulas, beer, and malt beverage products
-less sweet compared to glucose and sucrose

C. POLYSACCHARIDES (complex sugars)

-are composed of many molecules of simple sugars
1. Starch
-most significant polysaccharide in human nutrition
-major food sources include cereal grains, potatoes and other root vegetables, and legumes
-converted entirely into glucose upon digestion
-more complex than sugars
-requires a longer time to digest
-supplies energy over a longer period of time
2. Dextrins
 - not found free in foods
-formed as intermediate products in the breakdown of starch
3. Cellulose
-forms the framework of plants found in unrefined grains, fruits, and vegetables
-non- digestible by humans
-no specific enzyme is present and provides important bulk in the diet which helps move
digestive food mass along and stimulates peristalsis
-main sources are stems and leaves of vegetables, seed and grain coverings, skins, and hulls
-non- digestible because digestive enzymes are unable to break them down
-lower the blood glucose levels of people with diabetes mellitus
CLASSIFICATION OF CELLULOSE
a. Soluble- found in fruits and legumes, barleys, and oats
-which delay gastrointestinal transit and glucose absorption, and lower blood cholesterol
b. Insoluble- found in wheat brans, corn brans, whole grain breads, cereals, and vegetables
-which accelerate gastrointestinal transit, increase fecal weight, slow down starch
hydrolysis, and delay glucose absorption
4. Pectins
-non- digestible, colloidal polysaccharides having a gel quality
-sources include mostly fruits and are often used as base for jellies
-also used to treat diarrhoea as they absorb toxins and bacteria in the intestine
-they bind cholesterol reducing the amount the blood can absorb
5. Glycogens (animal starch)
-are formed from glucose and stored in liver and muscle tissues
-food source include mainly meats and sea foods
-converted entirely into glucose upon digestion
-hormones glucagons help the liver convert glycogen into glucose every time the body needs
energy