MODULE - 3

CULINARY NUTRITION

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At the end of this module you should be able to:

1. Describe the chemical nature of fats and other lipids.

2. Classify and recognize the function of fat and other lipids in the body.
3. Identify the food sources of fats.
4. Classify and identify the different forms of carbohydrates and food sources.
5. Distinguish the public health concerns regarding carbohydrate malnutrition.
INTRODUCTION
Carbohydrates were originally called ‘saccharides’, a greek word, meaning sugars. These are
organic compounds abundant in plants and widespread in nature. Carbohydrates form the basis of the
energy cycle on earth. They are synthesized from water and carbon dioxide by photosynthesis with the
aid of solar energy. About 50-60% of energy needs come from carbohydrates.
True fats belong to a larger group of organic compounds called lipids. Lipids are insoluble in water,
but soluble fat solvents like chloroform ether, benzene. A fat molecule has the elements: carbon,
hydrogen and oxygen in glyceride linkage. The proportion of oxygen in fats is smaller than in
carbohydrates.

Lesson 1
Classification of Lipids

According to the complexity of the molecule and chemical composition, lipids are classified as
SIMPLE, COMPOUND, or DERIVED. Fats and oils are simple lipids; they are mixed triglycerides.
From standpoint of physical appearance, fats could be:
• Visible – cooking oil, salad dressings, butter, lard, margarine and animal fats (pork fat and tallow)
• Invisible – egg yolk, milk, olives, avocado, well-marbled lean meat.
Most Important Lipids in human Nutrition
1. Fatty Acids – The most abundant fatty acids in animal fat are palmitic, stearic and oleic acids.
2. Phospholipids – Lecithin and cephalin are phospholipids found in the brain, bile and nerve tissues.
3. Glycolipids – The cerebrosides, gangliosides and sulfolipids are types of glycolipids found in the brain
and nerve tissues. They are also integral parts of organs like liver, spleen and testicles.
4. Sterols – These are high molecular weight alcohols occurring in the fats of plants and animals
The most common sterol is CHOLESTEROL.
➢ It is present in all animal cells but is concentrated in the bile and the nerves.
➢ It is synthesized mainly in the liver (endogenous cholesterol) and is also supplied in the diet
(exogenous cholesterol) mostly from the fatty portion of meat.
➢ The richest sources are the brain, glandular organs and eggyolk.

OMEGA 3 FATTY ACIDS

Omega 3 fatty acids are found in sea foods, some plants and some livestock rations. However, fish and fish
oils are the only concentrated source of:
➢ Eicosapentanoeic acid (EPA)
➢ Docosahexanoeic acid (DHA) and
➢ Docosapentanoeic acid
Omega 3 fatty acids are also thrombotic. It is believed that fish oils have beneficial effects on
coronary heart disease, wherein, omega 3 fatty acids platelet aggregation and blood clots. With this
fatty acids, blood pressure may be lowered in mildly hypertensive individuals.

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TRANS-FATTY ACIDS
Trans-fatty acids also called trans-fats have been of interest lately due to its potential role as one of the
risk factors for cardiovascular disease. They are made from the hydrogenation of polyunsaturated fatty acids is
increased, linking it to higher blood cholesterol, as LDL (low density lipoprotein).

FUNCTIONS OF FATS
The physiological role of fats can be summed up into three categories: energy giving, structural function
and regulator of body processes, directly or indirectly.
1. Concentrated source of energy – fats provide a concentrated source of energy – 9 calories per gram –
2 and ¼ time more calories released as compared to either protein or carbohydrate.
2. Storage form of energy – as adipose tissue, fat is the largest reservoir of potential energy. The
principal sites of adipose body fat are the:
➢ Subcutaneous tissues (50%)
➢ Surrounding organs in the abdominal cavity (45%)
➢ Intramuscular tissue(5%)
The chemical nature of stored fat is mainly as neutral fat or neutral fat or triglycerides. Fat
storage is not static but reversible and interconversions are aided by the enzymes. When fat
storage is excessive in an individual, the resulting condition is obesity or adiposity which poses
a health problem.
3. Structural component – moderate deposits of fat beneath the skin and around internal organs, act as
protective pad and give support to the organs.
4. Supplier of essential fatty acids – The three essential fatty acids are: LINOLEIC, LINOLENIC and
ARACHIDONIC acids. These are polyunsaturated fatty acids which maintain normal growth and
reproduction in lower animals.
5. Carrier of fat-soluble vitamins- Vitamins A,D, E and K need a fat soluble medium to keep them in solution
and to facilitate reactions.
6. Sparer of protein, Thiamin and Niacin – If adequate energy is supplied by fat and carbohydrate sources,
protein is spared or saved for its unique function of issue building and repairing.

FAT MALNUTRITION
Deficiency of fats per se will reduce caloric supply in the body and cause protein catabolism. Depot fats will
be withdrawn and body weight reduced. Deficiency of essential fatty acids causes retarded growth and an
eczematous skin in infants. Excessive intake of fat above the normal levels resulting in extra caloric supplies leads
to obesity.

THE EFFECTS OF VARIOUS KINDS OF FATS ON BLOOD LIPIDS

Type of Fat Dietary Sources Effects on Blood Lipids

Saturated Fat All animal meats, beef tallow, butter Increases total cholesterol
Cheese, chocolate, cocoa butter, coconut Increases LDL cholesterol
Oil, hydrogenated oils, lard, palm oil, stick
Margarine, shortening, whole milk

Polyunsaturated Almonds, corn oil, cottonseed oil, fish liquid If used to replace saturated fat in the diet
Fat or soft margarine, mayonnaise, safflower oil, polyunsaturated fat may:
Sesame oil, soybean oil, sunflower oil, walnuts Decrease total cholesterol
Decrease LDL – cholesterol
Decrease HDL – cholesterol
Monosaturated Avocados, canola oil, cashews, olive oil If used to replace saturated fat in the
Olives, peanut butter, peanut oil, peanuts, diet, polyunsaturated fat may:

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 Poultry Decrease total cholesterol
Decrease LDL – cholesterol w/o
Decreasing HDL – cholesterol
Omega 3 Fat Canola oil, ocean fish (salmon, mackerel, If used to replace saturated fat in the
Diet, Omega 3 fat may:
Decrease total cholesterol
Decrease LDL-cholesterol
Decrease HDL – cholesterol
Decrease triglycerides

Trans Fat Margarine (hard stick) cake, cookies, doughnuts, Increases total cholesterol
Crackers, chips, meat and dairy products, Increases LDL – cholesterol
Dehydrogenated peanut butter butter, shortening
FOOD SOURCES OF FATS

The most important food sources are the visible fats and oils such as: butter, margarine, lard, cooking oils,
fish-liver oils, pork fat, suet, tallow, chicken fat, etc. Very good sources are found in nuts, such as oil seeds and
some legumes. Cream cheese, whole milk, olives, chocolate, peanut butter, and fatty fish like sardines, avocado,
pastries and fried foods, contribute significant amounts in the diet.
The plant sources for UNSATURATED FATTY ACIDS are: safflower, corn, cottonseed, sesame, sunflower and
soybean oils; products utilizing such vegetable oils; and fatty fish like tuna, herring, salmon, sardine and
mackerel. Coconut oil is low in EFA and has more saturated fatty acids compared to other vegetable oils. Foods
high in SATURATED FATTY ACIDS are: butterfat, whole milk, ice cream made from whole milk, eggyolk, bacon,
tallow, suet, lard, hydrogenated shortenings; fatty meats like pork, ham, certain beef cuts, poultry fat, sausages;
Chocolate, rich pastry and puddings made with the animal fat listed above.

RECOMMENDED DIETARY ALLOWANCES FOR FATS

Customary intake varies intake varies with food habits, availability of fat sources and health education.
In the Philippines, it is suggested that at least 20% of total caloric allowance be supplied by dietary fat. A higher
level is recommended for children, adolescents and active adults.

To illustrate: for an adult Filipina, the suggested 6 teaspoons of fats and oils will provide 30 grams fat.
Additional 20 grams will come from meats, milk and milk products, legumes and nuts. Thus, for a 2,200Kcal/day
intake, 20% is 440 Kcal, or approximately 50 grams fat will yield 450 Kcals (440 divided by 9). The recommended
daily intake for essential fatty acids (linoleic acid) is 2%. A Filipino with 2,200 caloric intake will need 5 grams
linoleic acid) An adequate linoleic acid intake for adults is 3 to 6 grams per day.

Let’s try this:

Direction: Answer the following concisely.
1.How is fat stored in the body.
2. What are the main functions of fat as a nutrient.
3. Distinguish between:
a. Fat vs Oil
b. Lipid vs Fat
c. Fat vs Cholesterol
d. Saturated vs. Unsaturated
4. Differentiate HDL – cholesterol from LDL – cholesterol

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LESSON 2

Classification of Carbohydrates

According to COMPLEXITY of the molecules and the number of sugar units in its chemical nature,
The main groups are:
1. Monosaccharides (one sugar unit)
2. Disaccharides (hydrolyzed into two sugar units)
3. Oligosaccharides (polymers of 3-10 sugar units)
4. Polysaccharides (can yield as high as 10,000 units complete hydrolysis)
According to DIGESTIBILITY, carbohydrates are simply grouped into:
1. Digestible – sugars, starches, dextrin and glycogen.
2. Partially digestible – galactogens, mannosans, inulin and pentosans.
3. Indigestible carbohydrates – cellulose and hemicellulose.

CLASSIFICATION OF CARBOHYDRATES AND SOURCES

1. GLUCOSE also known as dextrose or grape sugar is the most Important sugar in human
metabolism, hence, the other name for it is the ‘physiologic sugar”.
• It is found free in nature in fruits, honey, corn syrup, sweet corn, and certain roots.
• Glucose is the principal product of hydrolysis from starch and cane sugar.
• In the body, It is formed from starch digestion; in metabolism, glucose is the circulating
carbohydrate.
• All other sugars are converted into glucose and it is oxidized in the cells to release
energy.
2. FRUCTOSE is the sweetest of all sugars and is performed in honey, ripe fruits and some
vegetables.
• It is hydrolyzed from sucrose and inulin.
• It is changed to glucose in the liver and intestine.
• Also called as levulose bec. It is a levorotatory form of sugar
3. GALACTOSE is not found free in nature but is hydrolyzed from lactose.
• It is changed to glucose in human metabolism, which in turn enters the Krebs cycle to
release energy. The reaction is reversible: glucose can be converted to galactose to form
milk sugar in breast milk.
• Galactose is a component of some compound lipids called the cerebrosides, which are
found in the brain and nerve tissues.
4. SUGAR ALCOHOLS are monosaccharides that do not follow the general formula of the hexoses.
• Mannitol and sorbitol are the two important sugar alcohols which have the same
sweetening power as glucose.
• Sorbitol is absorbed more slowly than monosaccharides and it has been used to delay
the onset of hunger.
• Mannitol yields only half the calories per gram (2Kcal/gram) as glucose. IT is poorly
absorbed in the intestines and is used more as a food ingredient.

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 5. PENTOSES (robose and ribulose) are five-carbon chains of simple sugars that are found in
nucleic acids of meat and seafoods in bound form.In the body, they are important components
of nucleic acids and some co-enzymes.

DISACCHARIDES
1. SUCROSE is sometimes called as cane sugar or beet sugar since it is prepared from
sugar cane and sugar beets.
• Most common form of sugar in cooking and in cooking and in table service, hence
is called “table sugar”.
• It is hydrolyzed into one molecule of glucose and one molecule of fructose . Equal
amounts of these two sugars are a mixture known as “invert sugar”.
2. MALTOSE is also called as malt sugar because it is derived from the digestion of starch
with the aid of the enzyme, DIASTASE, found in sprouting grains.
• Does not occur free in nature but can be hydrolyzed by amylases from starches of
cereal grains.
• A molecule of maltose yields two molecules of glucose.
• In the intestines, maltose is not readily fermented bacteria and this is beneficial for
infant feeding.
• Maltose is combined with dextrin(dextrimaltose) for infant milk formulas.
3. LACTOSE or milk sugar is found in milk sugar is found in milk and milk products.
• It is hydrolyzed to glucose and galactose and is slowly digested compared to other
disaccharides.
• It is the least sweet among common sugars, only 1/6 as sweet as sucrose.
• In the body, especially for pregnant women, lactose can be formed from glucose.
• It may be excreted as lactose in the urine of pregnant women.
• Some persons have lactose deficiency; thus, instead of being hydrolyzed in the
small intestines into glucose and galactose, lactose passes to the colon and is
fermented by bacteria. If fermented is limited, the action has a laxative effect, but
if excessive, it will result to diarrhea.

POLYSACCHARIDES
1. STARCH is the world’s most abundant and cheap form of carbohydrate.

2. DEXTRINE is an intermediate product of starch digestion or is formed from partial hydrolysis

of starch.
3. GLYCOGEN is sometimes called animal starch because it is the storage form of carbohydrate
in the body, chiefly in the liver and muscles.

FOOD SOURCES OF CARBOHYDRATES

The most common food sources of carbohydrates are sugars, cereal grains and their products (rice,
corn, oat, breads and other baked goods, noodles or pasta) root crops, starchy vegetables and dried
legumes.
FIBER

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 Fiber also called roughage, is the indigestible part of food. The most well-known dietary fiber
is cellulose. Hemicellulose, lignin, pectin, mucilages and gums constitute the rest.
CARBOHYDRATE DERIVATIVES
Organic acids, such as citric, malic and tartaric, which are naturally present in fruits are now
classified as carbohydrates. Together with alcohols, they are more called as carbohydrate derivatives.
Ethyl alcohol is the product from the fermentation of sugars. One gram of ethanol yields 7 Kcal.
Some beverages contain sugars, but physiologically, ethanol is considered as fat and not as a
carbohydrate.

FUNCTIONS OF CARBOHYDRATES IN THE BODY

1. Chief source of energy
2. Cheap and main energy food
3. Protein sparer
4. Regulator of fat metabolism
5. Sole energy source for the brain and nerve tissues
6. Storage form of energy as glycogen
7. Regulator of intestinal peristalsis and provider of bulk.

CARBOHYDRATE MALNUTRITION

In severe deficiencies, as in the case of famine and prolonged starvation, the ill effects of a limited
total food intake result in multiple nutrient deficiencies, Particularly protein energy malnutrition (PEM).
The first clinical signs are decreased blood sugar level, loss of weight and retarded growth for infants
and children.
In excessive intake of calories, whether from carbohydrate, fats or proteins, obesity or adiposity
becomes the problem. If the intake of fat and protein is normal, but the carbohydrates intake is lower
than the recommended level to supply caloric requirements, KETOSIS or ACIDOSIS occurs.

RECOMMENDED DAILY INTAKE OF CARBOHYDRATES

While there is no RDA for carbohydrate, a level of 50 to 60% of total caloric requirement should be
provided by carbohydrates; 10-15% from the protein and 30% from fat. In practical dietary planning, it
is better to supply carbohydrate foods that are not ‘empty calories’ Examples of “empty calorie foods
are:

• Refined sugars
• Pure starches
• Soft drinks
• Plain candies
• Cooking oil
Alternative Sweeteners
ASPARTAME Diet soft drinks, diet fruit drinks, sugarless gum,yogurt

ACESULFAME K Diet foods and drinks

SACCHARIN Diet soft drinks

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EVALUATION

Direction: ESSAY: Explain the following concisely.

1. Discuss why carbohydrates are considered as the cheapest and the chief sources for energy.

2. Why is glucose called the physiologic sugar?

3. Distinguish between:

a. Soluble and insoluble fibers

b. Monosaccharide and oligosaccharide
c. Simple and complex carbohydrates
d. Fructose and sucrose
e. Plant starch and glycogen
f. Dextrose and dextrin

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REFERENCES

Adela Jamorado-Ruiz, Virginia Serraon-Claudio.2010. Basic Nutrition for Filipinos

William Angliss Institute.Australian Aid
Boyle MA. 2007. Personal Nutrition 6E
Brown JE. 2008. Nutrition Now SE
Grosvenor BM.2002. Nutrition for Science and Life