 an organic compound that contains the

elements carbon, hydrogen and oxygen

arranged as monosaccharides or multiples of
monosaccharides
 Carbohydrate Source
•Glucose ( grape sugar Grapes, corn, honey, fruits
dextrose or corn sugar) digestive end product of sugars
and starches
•Fructose (fruit sugar) honey, ripe fruits
digestive end product of
sucrose
•Galactose not found free in nature
digestive end product of milk
 Carbohydrate Source
•Sucrose ( table sugar or most common table sugar,
cane sugar) molasses, sugarcane,
fruits
•Lactose (milk sugar) Milk and milk products
•Maltose (malt sugar) Malted products, cereal
 Carbohydrate Source
A. Digestible
• Starch Cereal grains, rice, wheat,
tubers
Unripe fruits and vegetables,
legumes
• Dextrins Toasted bread
• Glycogen (animal starch) Liver, oyster, muscle meat
B. Partially Digestible
• Inulin Tubers, onion and garlic
• Mannosans legumes
Polysaccharides

C. Indigestible
• Cellulose Skins of fruits, covering of
nuts and legumes, stems and
mature leaves
• Hemi-cellulose
a. Agar-agar seaweeds
b. Pectins Slightly unripe fruits
– indigestible part of food
- also called roughage
- 20 to 30 grams of fiber per day is
recommended
 Provides bulk
 Acts as a broom in our digestive tract to
prevent constipation
 Aids in normal elimination of waste
 Reduces incidence of colon cancer
 Reduces blood cholesterol level
 Chief source of energy – provides 4kcal/gram
 Cheap and main energy food
 Protein sparer
 Regulator of fat metabolism
 Sole energy source for the brain and nerve

tissues
 Storage form of energy as glycogen
 Regulator of peristalsis and provider of bulk
 Sugars, fruits and milk
 Cereal grains and products ( rice, corn, oat,
breads and other baked goods, noodles or
pasta)
 Root crops, vegetables and legumes
Molasses Malted barley
 An organic compound that contains the
elements carbon, hydrogen, oxygen and
nitrogen arranged into amino acids linked in
a chain by peptide bonds
 Building blocks of protein
 Contains hydrogen atom, an amino group,
acid group and a distinctive side group
 There are about 20 different amino acids.
 Can be broken down by means of hydrolysis
 Essential amino acids – amino acids that the
body cannot synthesize in amounts sufficient
to meet physiological needs
 “indispensable”
 TV TILL PM (tryptophan, valine, threonine, isoleucine,
leucine, lysine, phenylalanine, methionine)
 Note: histidine & arginine are considered
essential for infants
 Semi-essential amino acid– reduces the need
for a particular essential amino acid or
partially spares it
 Non-essential amino acid – amino acids that
the body can synthesize
◦ Ex. Alanine, arginine, asparagine,aspartic acid,
cysteine, glutamic acid, glutamine, glycine, tyrosine
etc.
According to Amino Acid Content
 Complete protein – contains all essential
amino acids in amount sufficient for growth
and life maintenance
Ex. Egg and animal proteins
 Partially complete – can maintain life but do
not support growth
ex. Wheat and legumes

 Incomplete protein – cannot support life or

growth
ex. Corn and most plant proteins
 As building materials – for growth and
maintenance
ex. Skin, muscles (actin & myosin), hair
(keratin), tendons & bone matrix (collagen)

 As enzymes – facilitates chemical reactions in

the body ex. Digestive enzymes
 As hormones – regulates body processes
 As antibodies – inactivates foreign invaders
thus protecting our body against infection
 As regulators of fluid balance – maintains the
fluid volume and the composition of the body
fluids
 As acid-base regulators – maintains acid-base
balance in the blood and body fluid
 As transporters – transports substances such
as lipids, vitamins, minerals, oxygen around
the body

 As source of energy – provides some fuel for

the body’s needs
◦ Each gram of protein yields 4 calories
 Body weight may be
reduced to less than
80% of the normal
weight for that
height
 extensive tissue and
muscle wasting
 dry skin, loose skin
folds, beading of the
ribs
 Irritable and
voraciously hungry
 failure to gain weight
 stunted linear growth
 generalized edema
 protuberant (swollen) abdomen
 diarrhea, skin desquamation
(peeling) and vitiligo
 reddish pigmentation of hair
 decreased muscle mass
 lethargy, apathy, and irritability
 Organic compounds that are insoluble in
water but soluble in fat solvents and are
utilizable by man
 Contains the elements carbon, hydrogen and
oxygen in glyceride linkage
 Yields 3 fatty acids and a molecule of glycerol
upon hydrolysis
 Solid lipid is called FAT while its liquid form is
termed OIL
I. Degree of Saturation or Unsaturation
 Saturated fatty acid (SAFA) – commonly found
in coconut oil, palm oil, chocolate, butter and
animal fat
 Monounsaturated fatty acids (MUFA) – with
one double bond between 2 carbons
 found in olive oil, avocado, almonds, peanuts and
margarine

 Polyunsaturated fatty acids (PUFA) – with 2 or

more double bonds
 found in corn oil, soybean oil and fish oils
II. Essentiality
 Essential fatty acids
 Arachidonic acid
 Linolenic acid (omega-6)
 Linoleic acid (omega-3)

 Non-essential fatty acids

*Trans-Fatty Acid
- also called “trans-fats”
- made from hydrogenation of PUFA ->
changes liquid oils to solid fats

*Hydrogenated Fats
- turns polyunsaturated vegetable oils into
saturated fats
 Source of energy
- provides 9 calories per gram

 Provide structural function

- insulation: prevents hypothermia
- protective pad & gives support to organs
- integral parts of cells and tissues
 Acts as regulator of body processes
- spares protein, thiamin & niacin
- supplies EFAs
- carrier of fat-soluble vitamins

 Performs other special functions

- has high satiety value
- contributes to flavor and palatability