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• Chemicals
taken into the
body that
provide energy
and building
blocks for new
molecules.
• 3 Major Functions:
• Providing energy for body processes and
movement
• Providing structural material for body
tissues.
• Regulating body processes.
6 Major Classes of Nutrients:
*Macronutrients
(broken down by
enzymes)
a. Carbohydrates
b. Protein
c. Lipids
*Micronutrients (not
being broken down)
a. Vitamins
b. Minerals
c. Water
Essential nutrients
Monosaccharides
and
Disaccharides
Complex
Carbohydrates:
Polysacchrides
FIBER
FUNCTIONS:
- Binds with water to allow
food residue to pass more
quickly through the
intestinal tract
- Binds with carcinogens
- Binds to cholesterol
FUNCTIONS:
- Binds with
water to allow
food residue to
pass more
quickly through
the intestinal
tract
- Binds with
carcinogens
- Binds to
cholesterol
• Starch- energy-storage in plants
• Glycogen- energy-storage
• Lactose- from animals
• Glucose – from plants
• Fructose – from fruits and berries
• Sucrose – from sugarcane and sugar
beets
• Maltose- from germinating cereals
Glucose
• It is absorbed directly from the digestive tract or
synthesized by the liver
• Primary energy source for most cell, which use the
energy derived from broken down of glucose to
produce ATP
• Forms deoxyribonucleic acid (DNA), ribonucleic
acid (RNA), and ATP molecules.
• Combines with proteins to form glycoproteins which
function as receptor molecules on surface of
plasma membrane.
• Its excess in the blood following a meal can be
used to form glycogen or it can be partially broken
down, and the components to form fat.
Glycogen
• A short-term energy
storage molecule,
which can only be
stored by the body in
limited amounts .
• Can be rapidly
converted back to
glucose when
energy is needed.
• Most of it was stored
in skeletal muscle
and liver.
LIPIDS
FUNCTIONS:
• ENERGY (9 calories/gram)
• A long-term energy storage molecule,
which can only be stored in the body in
large amounts.
• Supply Essential Fatty Acids and Carry
Fat Soluble Vitamins (A,D,E, & K)
• Shock Absorption
• Surrounds, pads and protects organs
• Act as an insulator, which helps to
reduce heat loss.
Triglycerides or Triacylglycerols
• The most common type of lipid
in the diet.
• Accounts 95% of the total lipid
intake
• Can be used to produce ATP
• Delivers over twice as many
calories as does a gram of
carbohydrate or protein.
Saturated Fats
• Fatty acids have
only single
covalent bonds
between
carbons
• Solid at room
temperature
• Animal origin
• Raise blood
cholesterol level
• Have one
(monounsaturated)
Unsaturated Fats or more
(polyunsaturated)
doubles bonds.
• Liquid at room
temperature
• Plant origin
• Lower blood
cholesterol level
Lipoproteins