NUTRITION THERAPY LABORATORY HANDOUTS (2):

CARBOHYDRATES, PROTEIN, FATS ✓ Maltose (malt sugar) ✓ Malted products;

sprouted cereals. Not
found free in nature
Objectives ✓ Shrimp, some mushroom,
To be able to: ✓ Trehalose (mycose) yeast, sunflower seeds
3-10 sugar Oligosaccharides ✓ Raffinose ✓ Sugar beets, legumes
1. Understand the functions and importance of Carbohydrates, Protein, units
and Fats ✓ Melizitoes ✓ Honey, poplars, conifers
2. Be familiarized with Food Exchange List ✓ Maltotriose ✓ Made up of 3 maltose
3. Learn basic knowledge in computation and distribution of residues
Carbohydrates using Food Exchange List ✓ Stachyose ✓ Peas, beets, lima beans
More than 10 Polysaccharides Digestible
4. Learn basic knowledge in computation and distribution of Protein sugar units ✓ Starch ✓ Grains, rice, tubers,
using Food Exchange List unripe fruits and
5. Learn basic knowledge in computation and distribution of Fats using vegetables, legumes
✓ Dextrins ✓ Toasted bread
Food Exchange List ✓ Glycogen or animal starch ✓ Liver, oysters, muscle
meat
CARBOHYDRATES Partially Digestible
✓ Galactogens ✓ Pectin, snail, seaweeds

Sources Saccharides ✓ Inulin ✓ Tubers & roots of

dandelion & artichoke;
Fruits Means SUGAR onions, garlic
Vegetables Greek Work
Grains ✓ Mannosans ✓ Legumes & plant gums
Dairy ✓ Pentosans ✓ Fruits & gums

Energy Chemical Nature Indigestible

✓ Cellulose ✓ Skin of fruits, covering of
Kilo Calorie (kCal) Chain of polyhydric aldehydes and ketones nuts & legumes, stems,
Kilo Joule (kJoule) C6H12O6 or monosaccharide mature leaves
✓ Hemicellulose
a. Agar-agar ✓ Seaweeds
Classification b. Pectins ✓ Slightly unripe fruits

SUGAR
COMPLEXITY PRINCIPAL COMPONENTS SOURCES
UNITS FUNCTIONS
One (1) sugar Monosaccharides ✓ Glucose (digestive end ✓ Grapes, corn, honey,
unit product of sugars & starches) fruits A. Chief Source of Energy
✓ Fructose (digestive end ✓ Honey, ripe fruits ✓ Glucose – main source of energy for the body’s cells
product of sucrose) ✓ 1g CHO = 4 kCal
✓ Galactose (digestive end ✓ Not found free in nature
product of lactose hydrolysis) B. Cheap & Main Energy Food
✓ Mannose (hydrolysis of gums ✓ Legumes ✓ Half or 50% of total energy needs of people (cereal grains, sugar,
& mannosans)
Two (2) sugar Disaccharides ✓ Sucrose (table sugar or cane ✓ Table sugar, molasses, most fruits & starchy vegetables)
units sugar) sugarcane, fruits ✓ Low cost & widely distributed
✓ Lactose (milk sugar) ✓ Milk and milk products ✓ Starches & sugars are readily digestible
✓ Plants are the primary manufacturer of CHO by photosynthesis
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C. Protein Sparer Nitrogen Classification
✓ Carbohydrate must be adequate in supply to spare protein for building 16% of a protein molecule is 9 essential Amino Acid for Adult
& repairing tissues Nitrogen 10 essential Amino Acid for a
✓ If CHO foods are not adequately supplied, protein will be catabolyzed growing child
to provide heat and energy Classification
D. Energy Source for the Brain
✓ Glucose – utilize by brain and nerve tissues. ESSENTIAL SEMI-ESSENTIAL NON-ESSENTIAL
✓ Lack of glucose or oxygen will result in an irreversible damage to the
brain Histidine Arginine Glutamine
Isoleucine Tyrosine Glutamic Acid
E. Glycogen
Leucine Cysteine Alanine
✓ Storage form of energy as GLYCOGEN Lysine Glycine Aspartic Acid
✓ ⅓kg (355g) is stored in the liver & muscle tissues Methionine Serine Asparagine
Phenylalanine Cystine
✓ Muscle glycogen is used for exercise or muscle activity Threonine Proline
Tryptophan Citrulline
SOURCES: Valine Homocysteine
Norleucine
✓ Sugars Ornithine
✓ Rice Taurine
Hydroxyglycine
✓ Corn Hydroxyproline
✓ Oat
✓ Breads
✓ Noodles ESSENTIALITY
✓ Pasta A. ESSENTIAL
✓ Root crops ✓ Cannot be synthesized by the body
✓ Starchy vegetables ✓ Referred to as Dietary Essentials
✓ Dried legumes ✓ Must be supplied in the diet
✓ Fruits ✓ Also called Indispensable Amino Acid
✓ Milks ✓ EAA – Essential Amino Acid
B. SEMI-ESSENTIAL
✓ Reduces the need for a particular essential amino acid (EAA) or
PROTEIN and AMINO ACIDS partially spares it
✓ Also called Semi-Indispensable Amino Acid
Amino Acids Proteios
✓ “an amino acid that can maintain life processes for an adult but not
Building blocks of protein Greek word means “to hold first
enough for normal growth in children”
22 amino acids place” or “is a prime importance”
C. NON-ESSENTIAL
✓ Also called Dispensable Amino Acid
✓ Not Dietary Essential
✓ Can be synthesized by the body
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 NUTRITION THERAPY LABORATORY HANDOUTS (2):
AMINO ACID CONTENT of PROTEIN 3. Supplementation - Addition of protein rich foods to regular diet so
as to increase total protein content
✓ Contains all the essential amino acids in ✓ Casein in milk Example: High protein milk given in addition to Lugaw or fruits or
amount sufficient for growth and maintenance ✓ Albumin in
COMPLETE vegetables
of life eggwhite
PROTEINS
✓ Animal proteins are complete proteins and 4. Complementation - Combination of food proteins such that one
have High Biological Value (HBV)
lacking in an essential amino acid is provided by another rich in that
✓ Proteins that can maintain life but do not ✓ Gliadin in Wheat amino acid
PARTIALLY support growth ✓ Legumin in
Example: Rice and Munggo. Soybean and Wheat
COMPLETE ✓ Occurs in plant protein Legumes
PROTEIN ✓ Low in Biological Value
SOURCES:
✓ Proteins that cannot support life and growth ✓ Gelatin (from ➢ ANIMAL ORIGIN: Complete and excellent source of proteins
INCOMPLETE
PROTEIN
✓ Occurs in plant protein animal bones) ✓ Lean meat
✓ Low in Biological Value
✓ Fish esp. dilis powder
✓ Poultry
✓ Milk
FUNCTIONS ✓ Cheese
A. Body-Building
✓ Eggs
✓ Body-building or structural role
✓ Glandular organs
✓ 20% of an adult body weight is protein
✓ All living cells are built & repaired by protein
FATS and OTHER LIPIDS
B. Source of Energy
✓ 1g CHON = 4kCal
Definition
✓ 60% should come from Carbohydrates
✓ Visible fats and oils or the animal fat
✓ 25-30% should come from fats
✓ Unwanted or an undesirable constituent of the body
✓ 10-15% should come from protein
✓ In the right kind and amount, are necessary as components of tissues
C. Regulator
and to regulate certain life processes
✓ Regulator of Body Processes
✓ Regulates osmotic pressure – helps maintain water balance and acid-
Classification According to Saturation
base balance FATTY ACID SOURCES
✓ Hypoproteinemia – clinical signs for nutritional edema Butyric Acid Butter fat
Caproic Acid Butter fat, coconut oil
Protein Quality Caprylic Acid Butter fat, coconut oil
Capric Acid Laurel oil
1. Fortification - Addition of amino acids in desirable level so that Lauric Acid Coconut oil
food contains more than what is originally exists Myristic Acid Nutmeg butter, most plant oils
SATURATED
Palmitic Acid Most plant & animal fats; olive
Example: Lysine added to bread oil
2. Enrichment - To restore what was lost during the milling process Stearic Acid Most plant & animal fats; beef fat
Peanut oil, fish oil
Example: Lysine added to Cerelac Arachidic Acid Peanut oil, rapeseed oil
Behenic Acid Peanut oil
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Lignoceric Acid SOURCES:
Palmitoleic Acid Most plant and animal fat
Oleic Acid Most plant and animal fats VISIBLE FATS:
75% in olive oil ✓ Butter
50% in lard
MONOSATURATED
40% in beef and lamb ✓ Margarine
Vaccenic Acid Butter fat ✓ Lard
Gadoleic Acid Fish oil
Erucic Acid Rapeseed oil ✓ Cooking oils
*Linoleic Acid 10% in avocado ✓ Fish-liver oils
20-30% in nuts, poultry
50-60% in safflower &
✓ Pork fat
cottonseed oil ✓ Tallow
Hiragonic Acid Sardine oil
Alpha-Linolenic Acid Flaxseed (Linseed) oil
✓ Chicken fat
Gamma-Linolenic Acid Borage oil OTHER SOURCES:
POLYSATURATED *Linolenic Acid 2% in liver, pork fat
7% in soybean
✓ Nuts such as oilseeds and some legumes
65% in linseed oil ✓ Cream cheese
*Arachidonic Acid Most animal fats; liver fats,
peanuts
✓ Whole milk
Eicosapentaenoic Acid Fish oils ✓ Olives
Clupanodonic Acid Fish oils (seal oil) ✓ Chocolate
Docosahexaenoic Acid Fish oils
✓ Peanut butter
FUNCTIONS ✓ Sardines
A. Source of Energy ✓ Avocado
✓ Provides concentrated source of energy PLANT SOURCES for UNSATURATED FATTY ACIDS:
✓ 1g FAT = 9kCal ✓ Safflower
✓ Useful in the formulation of liquid diets or modified diets ✓ Corn
B. Storage form of Energy ✓ Cottonseed
✓ As adipose tissue, fat is the largest reservoir of potential energy ✓ Sesame
✓ Subcutaneous tissues (50%) ✓ Sunflower
✓ Surrounding organs in the abdominal cavity (45%) ✓ Soybean oil
✓ Intramuscular tissues (5%) ✓ Vegetable oil
C. Structural Component ✓ Coconut oil
✓ Moderate deposits of fat act as protective pad and give support to the
organs
✓ Subcutaneous fat also prevents rapid heat loss from the skin;
conserving heat in the body

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FOOD EXCHANGE LIST

FOOD EXCHANGE LISTS (FEL)

✓ composed of 7 food groups containing approximately the same
amounts of Carbohydrates, Protein and Fats within the group.
✓ FEL referred to as an “exchange” wherein each food within the list
can be traded or substituted with another food for the same energy
and macronutrient contents.
✓ 1953 – First FEL published by Corpuz which was designed primarily
for the calculation of diabetic diets.

Energy Equivalent of Carbohydrates, Protein and Fats:

1g CHO = 4kCal
1g CHON = 4kCal
1g Fat = 9kCal

See Table 1.5 Sample Computation and Distribution

1500 kCal, Carbohydrates 245g, Protein 55g Fat 35g

See Table 2.1 Energy and Micronutrient composition of food exchanges.

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