SIX

MAJOR/ESSENTIAL
NUTRIENTS
WATER
PROTEIN
 PROTEIN
•Proteins are a primary constituent
of living things and one of the
chief classes of molecules studied
in biochemistry.
•Proteins provide most of the
molecular machinery of cells.
Many are enzymes or subunits of
enzymes.
CARBOHYDRATE
 CARBOHYDRATE
• A carbohydrate is a biomolecule
consisting of carbon, hydrogen and
oxygen atoms, usually with a
hydrogen–oxygen atom ratio of 2:1
• Carbohydrate is fuel for the body
and brain and comes in three
types: simple
carbohydrate, complex
carbohydrate, and fiber.
 TYPES OF CARBOHYDRATES
• The monosaccharides are white, crystalline solids
that contain a single aldehyde or ketone functional
group. They are subdivided into two classes
aldoses and ketoses on the basis of whether they
are aldehydes or ketones. They are also classified
as a triose, tetrose, pentose, hexose, or heptose
on the basis of whether they contain three, four,
five, six, or seven carbon atoms.
• Disaccharides are formed by condensing a pair of
monosaccharides.
The great bulk of the
carbohydrates in nature are
present
as polysaccharides, which
have relatively large
molecular weights. The
polysaccharides serve two
principal functions.
•They are used by both plants
and animals to store glucose
as a source of future food
energy and they provide
some of the mechanical
structure of cells.
 SIMPLE AND COMPOUND CARBS
• Monosaccharides and disaccharides are simple carbohydrates, and
polysaccharides are complex.
• Simple carbohydrates are sugars. They consist of just one or two
molecules.They provide a rapid source of energy, but the consumer
soon feels hungry again. Examples include white bread, sugars, and
candies.
• Complex carbohydrates consist of long chains of sugar molecules.
Wholegrains and foods that still have their fiber in are complex
carbs. They tend to fill you up for longer, and they are considered
more healthful, as they contain more vitamins, minerals, and fiber.
Examples include fruits, vegetables, pulses, and wholemeal pasta.
FATS
 FAT
•Fat molecules consist of
primarily carbon and
hydrogen atoms and are
therefore hydrophobic and
are soluble in organic
solvents and insoluble in
water.
 What are saturated fats?
• From a chemical standpoint, saturated fats are
simply fat molecules that have no double bonds
between carbon molecules because they are
saturated with hydrogen molecules. Saturated
fats are typically solid at room temperature.
• Example: fatty beef, lamb, pork, poultry with
skin, beef fat (tallow), lard and cream, butter,
cheese
What are monounsaturated fats?

•From a chemical standpoint,

monounsaturated fats are simply
fat molecules that have one
unsaturated carbon bond in the
molecule, this is also called a
double bond.
•Oils that contain monounsaturated fats are
typically liquid at room temperature but
start to turn solid when chilled. Olive oil is
an example of a type of oil that contains
monounsaturated fats.
•Example: olive oil, canola oil, peanut oil,
safflower oil and, sesame oil.
 What are polyunsaturated fats?

•From a chemical standpoint,

polyunsaturated fats are simply
fat molecules that have more
than one unsaturated carbon
bond in the molecule, this is also
called a double bond.
•Oils that contain polyunsaturated fats are
typically liquid at room temperature but
start to turn solid when chilled. Olive oil is
an example of a type of oil that contains
polyunsaturated fats.
•Example: soybean oil, corn oil, sunflower
oil
VITAMINS