NSC 3217: HUMAN NUTRITION AND DIATETICS

LECTURE 2:

food classes and nutrient (carbohydrate)

By;
Rabiatu Ibrahim Mahmud.
rabiatu.mahmud@sun.edu.ng rubyrabs60@gmail.com

Dept. of Medical Laboratory Science,

School of basic Medical Science,
Skyline University Kano.
Fall, 2024
Food

Food is a substance that is consumed by an individual for nutritional support. It contains nutrients
such as carbohydrate, protein, fat, vitamins and minerals. It can be defined as any edible material
that is consumed to fulfil our daily nutritional requirement.

Classification of food
• Food is mainly plant or animal origin and may be broadly classified based on
By Chemical
• Carbohydrate, fats, protein, vitamin minerals.
By sources
• Cereals and millet, fats and oil, meat, fish eggs, legumes, green vegetables, condiments of spice,
nuts of oil seeds etc.
Food….

Origin
• Food usually comes from nature: plant to include (vegetable, fruits) and animal.

Function
• Energy-yielding food (carbohydrate) and body building foods (proteins), protective food
(proteins, vitamins, minerals)

Types of nutrient
• Micronutrient and Macronutrient.
Carbohydrate…..

The term saccharide is derived from the Latin word “Sacchararum” meaning the sweet taste of
sugars.

Carbohydrates are largely distributed in plants in which they are formed from carbon dioxide of
the atmosphere by photosynthesis.

They are sources of quick and sustained energy of our body.

Carbohydrates are hydrate of carbon. The presence of carbon, hydrogen, and oxygen in
carbohydrate is in the ratio of 1:2:1. with a general formula of C n H2n On

Chemically, carbohydrates are defined as polyhydroxy aldehydes or polyhydroxy ketones, or

substances that yield compounds on hydration.
Monosaccharide

Monosaccharides are called simple sugars. These are compounds which possess a free
aldehyde or ketone group. The general formula for monosaccharide is Cn H2n On.

They are classified according to three different characteristics, The number of carbon items it contains,
Trioses: Glyceraldydes, dihydroxyacetone
Tetroses: Erythrose
Pentose: Ribose, deoxyribose, xylose.
Hexose: Glucose, fructose, galactose

Monosaccharides cannot be hydrolyzed to smaller carbohydrate.

Uses of Monosaccharides

Monosaccharides are the major source of fuel for metabolism. Glucose serves as an
essential source of energy for all body activities. It is the sugar which is absorbed into the
blood stream after carbohydrate are digested in the body.

Deoxyribose is a component of deoxyribonucleic acid and Ribose is a component of

ribonucleic acid.

Galactose does not occur in free state but found in combination with glucose in milk. This
sugar is converted to glucose in the body.

Fructose is found in many plant and in humans. it is metabolized in the liver and gets
absorbed directly into intestines
Disaccharides….

Disaccharides are two molecules of monosaccharides joined together by elimination of

water. They are the simplest polysaccharides. The important disaccharides in nutrition
are sucrose, lactose and maltose.

Sucrose:
It is the most prevalent disaccharides. It is manufactured in large scale from sugar cane
or beet root.

It is made up of one of one unit of glucose and one unit of fructose. The enzyme sucrase
present in the intestinal juice hydrolyzes sucrose into glucose and fructose easily.

The refined form of sucrose is commonly referred as table sugar is used asan additive in
food production and consumption worldwide
Disaccharides….
Lactose
It comes from the word Latin word for milk “lactis” plus the –ose ending used to name
sugars.

 Lactose is present in milk of all mammals, but not in plant. it is formed from the
condensation of one molecule of glucose and one molecule of galactose with the
elimination of one molecule of water.

Intestinal villi secretes the enzyme called lactase which digest lactose. This enzyme leaves
the lactose molecule into simple sugars, glucose and galactose which can be absorbed.

Cows and buffalos milk contain about 4% while human milk about 7% of lactose.
Disaccharides….

Maltose

Maltose is formed by the condensation of two molecules of glucose by the elimination of one
molecule of water.

It is hydrolyzed to glucose by the enzyme maltase present in the intestinal juice.

It is a component of malt , a substance which is obtained in the process of allowing grain to
soften in water and germinate. Malted grain is used to make beer, whisky, malt vinegar and
some flavored drinks.
Polysaccharides….
Polysaccharides are complex carbohydrates made up of many single monosaccharides. The
units of these carbohydrates are linked in chains or branched form.

The important ones include starch, glycogen, dextrin and dietary fibers.

When all monosaccharides in a polysaccharides are of the same type, the polysaccharides are
called homopolysaccharide, but if more than one type of monosaccharides is present, they are
called heteropolysaccharide.

They have a general formula of Cx(H2O)y, where X is usually a large number between 200
and 2500
Polysaccharides….

Starch
Starch is produced by most green plants as an energy store. They form approximately half of
carbohydrates which are consumed .

Important sources are millets and cereals (65-85%) and tubers (15-35%).

They are widely used in to prepare food like bread, noodles, pasta etc.

Glucose is manufactured by the hydrolyses of starch by the present in the mouth or by

pancreatic amylase which converts starch to maltose.
Polysaccharides….
Glycogen
Glycogen is also called animal starch.it is the reserve form of carbohydrate found in the liver
and muscles of animal and man.

Glycogen functions as a secondary long term energy storage as primary energy storage are fats
in the adipose tissue.

The amount of glycogen stored in the body depends on the physical training, basal metabolic
rate and eating habits.

The uterus also stores glycogen during pregnancy to nourish the embryo.

The most common disease which glycogen metabolism becomes abnormal is diabetes in this
disease due to imbalance of insulin, liver glycogen can be abnormally high or depleted.
Polysaccharides….

Dextrins
Dextrins are polysaccharides formed from the partial hydrolysis of starch by acids or amylase.

They very long chain of starch is broken down into shorter chains called dextrins.

they are sweeter and more soluble than starch . they are formed when bread or cereals are
toasted or browned.

Dietary Fibers

This is the indigestible portions of food derived from plants. Fibers add almost no fuel or
energy value to diet but adds volume. Humans lack the necessary enzymes to digest dietary
fiber.
Polysaccharides….

Dietary Fibers

The sources include whole grains, legumes, and other vegetables, fruits, seeds and nuts.
They are made up of many units of glucose, cellulose, hemicellulose, pectins, and gum are all
dietary fibers.

They are classified as soluble and insoluble depending upon their solubility in water.
Cellulose and hemicellulose are soluble in water and the include beans, oatmeal, broccoli, and
citrus fruits.

Soluble fibers are beneficial in reducing cholesterol level, blood glucose level and promoting
weight loss.
Insoluble fibers sources include fruits and vegetables, they are helpful in promoting regulation
of bowel movement.
Caloric Value of Carbohydrate

Human need a minimum intake of food energy to sustain their metabolism and to drive their
muscle. In some countries, 50-70% of a days energy needs are met from carbohydrate in form
of starch derived from cereals and pulses.

Calories are needed to provide energy for the proper functioning of the body, the number of
calories in a food depend on the amount of energy the food provides.

The number of calories a person needs depend upon age, weight, physical activities and gender.

The amount of energy produced when one gram of food element is burnt is known as caloric
value and the caloric value of carbohydrate is 4.
Recommended Daily Allowance

It is the amount of nutrient and calorie intake per day considered necessary for maintenance of
good health, calculated for males and females of various ages and recommended by the food
and nutrition board of National Research Council.

For the RDA, Children and adults should consume 45 -65% of their carbohydrate and at least
130g of carbohydrate per day.

To find the numbers of grams of carbohydrate needed each day calculate 45 -65% of your total
caloric intake and divide by 4. For example, if we eat 2000 calorie diet then the amount is 225-
325g/ day.
Functions of Carbohydrate

As a source of energy: Suppling energy to the body is the main role of carbohydrate.
Carbohydrate provides the energy to our muscles and other tissues.

Brain functioning: most of our body cells require carbohydrate in form of glucose, but our
brain is particularly in need of glucose as an energy source for the proper functioning of the
brain.

Protein Sparing action: It prevents the breakdown of protein for energy. By consuming
sufficient amount of carbohydrate, body meets its energy requirement, but in cases of low
carbohydrate intake, the body starts braking down protein for energy.
Functions of Carbohydrate
Essential for fat oxidation: Carbohydrate are also essential for fat metabolism. In deficiencies,
fats are broken down rapidly for energy and large number of ketones are formed resulting in a
condition called ketosis. This makes the body acidic which hinders normal body process. It is
associated with headache, dry mouth and odd fruity smell to the breath.

Gastrointestinal Function: Lactose promote the growth of desirable bacteria in the small
intestine which are required for the synthesis of B complex vitamins. Cellulose provides fiber
and bulk which stimulate the peristaltic movement of the gastrointestinal tract.

Adds flavour to diet: Carbohydrate has a bland taste and non irritant, easily digestible hen
cooked and can be consumed in large amount to provide major part of energy requirement of
the body
Digestion of Carbohydrate

In the Mouth
Digestion of carbohydrate particularly starts in the mouth with the action of Salivary amylase.

The enzyme speeds up the hydrolyzation of starch molecule, but very few of us chew our food
long enough for salivary amylase to have a significant effects on the carbohydrate we eat. So
when we swallow, ,the carbohydrate is some how intact.

The food will move to the stomach with some salivary amylase. The enzyme is now converted
to its activated form in the stomach due to its acidic environment but food becomes semi liquid
in the stomach, so the stomach empties itself and the digestion occurs almost entirely in the
small intestine

Starch salivary amylase Maltose +Isomaltose

 Digestion of Carbohydrate….

In the Small intestine

As the food mas enters the first part of the small intestine (duodenum),digestion process starts. Here, the
carbohydrate meet pancreatic amylase, which is similar to the salivary one and continues the break down of the
carbohydrate.

If there is any remaining sugar, it gets act reacted upon by the brush border enzyme that completes their
digestion.

Undigested material passes to large intestine providing bulk to faeces.

Maltose maltase Glucose + Glucose

Lactose lactase Glucose and Galactose
Sucrose Sucrase Glucose and fructose

The end product of carbohydrate metabolism is glucose, galactose and fructose, which are absorbed by a process
Storage of Carbohydrate….

The human body stores much of its glucose in the form of glycogen that is not needed
immediately and is for later use.

The body can store around 2000 calories of glycogen which can be used when needed.

Glycogen stored in the liver maintains blood sugar levels and energy level throughout the day.

The Muscles also stores glycogen, and they are the secondary storage facility when the liver
reaches its storage capacity and it is used for strenuous activity throughout the body. A healthy
adult can have about 400g of muscle glycogen.
Metabolism Of Carbohydrate

The metabolism of glucose involves series of biochemical reaction which are helped by
enzymatic processes.

After absorption from the small intestine, the monosaccharides are transported by the portal
vein to the liver.

Liver converts fructose and galactose to glucose and then to glycogen by the process
glycogenesis.

The Stored glycogen is only used when the concentration of glucose in the blood falls to
prevent hypoglycemia in a process called glycogenolysis.
Metabolism Of Carbohydrate….
When there is any immediate need of energy, the digested monosaccharides undergoes the
process of glycolysis.

Glycolysis converts Glucose into pyruvate through series of steps and this process release
energy in the form of adenosine triphosphate (ATP). Two molecules of pyruvate can be made
from one glucose monosaccharide.

The pyruvate is converted to acetyl CoA by an irreversible reaction called oxidative

decarboxylation.
Energy

Energy is the capacity to do work. it is required for each activity of the body and it is derived
from carbohydrates, fats, and protein.

When an individual gets insufficient energy, it may lead to inability to do work,, inability to
resist infection and slow growth in children.

Chemically energy is gotten from the breakage of chemical bonds of complex structure of
macronutrients in form of ATP.

Proteins are used for energy only when other sources are unavailable.
Energy Requirement of Different Categories of People

Total energy requirement of an individual is mainly made up of three component. Its requirement
during work can be calculated by adding together the energy requirement for

Basal Metabolism

Additional energy requirement

Specific dynamic action (SDA) of food.

Additional energy requirement

This is classified as light work, moderate work, and heavy work. The following factors affects energy
requirement;

Age and Gender

Climate
Body size and weight
Type of physical activity
Physiological State ( Pregnancy and lactation).
Food and emotions.

All these should be kept in mind while calculating. Energy requirement decreases with age in most persons
because of a fall in basal metabolic rate.

The food and Agricultural organization (FAO) and World health organization committee suggested that after the
age of 40, requirement of energy should be reduced by 5% after each decade until the age of 60 and by 10% for
Specific Dynamic Action (SDA) of Food.

Also called thermic effect of food (TEF) or dietary induced thermogenesis

It is the amount of energy expenditure above the basal metabolic rate due to the cost of
processing food for use and storage.

Specific dynamic action is the stimulating effect of macromolecules on energy metabolism, this is
so because energy requirement may differ on each type of activity

The thermic effect of food is the energy required for digestion, absorption, and disposal of ingested
nutrients. Its magnitude depends on the composition of the food consumed:

Carbohydrates: 5 to 15% of the energy consumed

Protein: 20 to 30%
Basal Metabolic rate (BMR)
Basal metabolism is the minimum amount of energy needs by the body for the maintenance of
life when the person is having complete physical and emotional rest, normal body temperature
and is the post absorptive stage.

It is the measure of energy required by the activities of the resting tissue. It can be measured
from the heat produced or indirectly from Oxygen intake and expenditure when the subject is at
rest.
Basal Metabolic Rate (BMR)

Age: The BMR decreases with increase in age. It is greatest during the first few years of life,
later it gradually falls throughout the remaining life.

Sex: according to multiple of researches, female nave been found to have 2-12% less BMR than
males, more common in older females. This could be attributes to increased lean muscles mass
and less fat in their body. It changes before the onset of the menstrual cycle and less after
menstruation

Muscle mass: Individuals with more muscles will burn more calories and result in more BMR

Body size: Individuals with bigger bodies tends have a higher BMR, because they have larger
internal organs to maintain.

State of health: BMR is low during starvation, fasting and malnutrition. In diseases like cancer,
Basal Metabolic Rate (BMR)

Other factors include

Stress
Habits
Weight
Psychological conditions