Module 1

• Macronutrients – nutrients that the body requires in relatively large amount, measured in grams, to support normal function and health. Carbohydrates, proteins, fat are considered macronutrients.
• Carbo- refers to carbon and -hydrate refers to water; composed of chains of carbon, hydrogen, and oxygen.
• (a) Monosaccharides - glucose, fructose, and galactose
• Disaccharides - sucrose, lactose, and maltose
• Digestible - starch, dextrin, and glycogen
• Partially digestible - galactogens, inulin, mannosans, and pentosans
• Indigestible - cellulose, hemicellulose like agar and pectin, lignin
• Polysaccharides commonly used in the food industry are fiber, vegetable gums,

  and pectic substances.
• Simple carbohydrates are found in fruits and juices, dairy products, and refined

  sugars
• complex carbohydrates are found in plant-based foods such as

  grains, legumes, and vegetables.
• Amino acids may be essential, which pertains to those that the body can produce but not enough to meet the amount needed by the body, or non-essential, referring to those that the body can produce enough to meet the needs of the body.
• Complete proteins provide all nine amino acids in the correct ratio to support the production of other proteins. Incomplete proteins do not contain all the essential amino acids but, when combined with other incomplete proteins, can become complete
• Meat, poultry, and fish are complete proteins, while vegetables, grains, legumes, and nuts are called incomplete proteins.
• Simple - albumin, globulin, glutelin, prolamine, scleroprotein;
• Conjugated - nucleoprotein, mucoprotein, lipoprotein, chromoprotein, phosphoprotein, metalloprotein
• Derived - protean, metaproteins, coagulated proteins, proteoses, peptones, peptides
• Primary - these are covalently bonded backbone chain of protein; foundation of the protein molecule.
• Secondary - these are extended long-chain primary proteins where energy level required to maintain is reduced due to their coiled α-helical configuration.
• Tertiary - these are distorted convolutions of the helical configuration of a protein; the form in which many proteins occur in nature and which is held by secondary bonding forces
• Quaternary - with molecular weights exceeding 50,000 and may have more than one (>1) peptide chain associated, e.g., denatured proteins.
• Lipids: Diverse group of organic compounds that are largely insoluble in water. Composed mainly of carbon, hydrogen, and oxygen; may also include phosphorus and nitrogen.
• Triglycerides – most common lipid in food; composed of an alcohol molecule called glycerol attached to three acid molecules of fatty acids. Fatty acids can either be saturated or unsaturated.
• Phospholipids – contains phosphate
• Cholesterol – form of lipid synthesized in the liver and other body tissues; also available in foods from animal sources such as meat and eggs.
• Micronutrients – nutrients needed in relatively small amounts to support normal health and body functions
• Minerals - inorganic substances that are not broken-down during digestion and absorption and are not destroyed by heat or light; collectively called as ash. Minerals assist in the regulation of body processes and are classified as major or trace minerals
• Major minerals: Calcium, phosphorus, sodium, potassium, chloride, magnesium, sulfur
• Trace minerals: Iron, zinc, copper, manganese, fluoride, chromium, molybdenum, selenium, iodine
• Fat soluble:

  A, D, E, K

  Soluble in fat, stored in the human body, toxicity can occur from consuming excess amounts, which accumulate in the body
• Water soluble

  • C, Bvitamins
  • Soluble in water, not stored to any extent in the human body, toxicity generally only occurs as a result of vitamin supplementation
• Vitamin A: Animal protein such as liver and eggs; beta carotene is found in orange, deep yellow, and dark green leafy vegetables
• Vitamin B1 (Thiamine): Rice bran, pork, beef, beans, wheat germ, bread, cereals, oranges
• Vitamin B2 (Riboflavin): Poultry, fish, broccoli, green leafy vegetables, yogurt, milk, cheese
• Vitamin B3 (Niacin): Chicken breast, tina, veal, liver, bread, cereal, carrots, cheese, green leafy vegetables, eggs, fish, milk, nuts, pork, potatoes, tomatoes
• Vitamin B5 (Pantothenic Acid): Whole grains, mushroom, fish, vegetables, legumes, liver, pork, wheat flour
• Vitamin B6 (Pyridoxine): Banana, avocado, chicken, beef, eggs, brown rice, soybeans, whole wheat, nuts, oats, seeds, carrots
• Vitamin B 12 (Cyanocobalamin): Clams, oysters, crab, fish, lean beef, liver, ripened and blue veined cheeses
• Vitamin C Fruits and vegetables. Specifically, broccoli, cantaloupe, kiwi, orange, pineapple, bell peppers, grapefruit, guava, strawberries, avocado, greens, lemons, mangoes, onions, radish
• Vitamin D: Fatty fish, sardines, salmon, mushroom, eggs, fortified milk, cereal, liver, tuna, cod liver oil, margarine; sun exposure
• Vitamin E: Nuts, seeds, seed oils, avocados, corn, sweet potatoes, safflower, green leafy vegetables, whole grains, wheat germ