Documenti di Didattica
Documenti di Professioni
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Erwin Christianto
Department of Nutrition
Faculty of Medicine
Universitas Indonesia
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References
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Found primarily in plant tissues
Small amount in animal tissues
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Classification
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The major dietary carbohydrates
Class (degree of
Subgroup Components
polymerization*)
Sugars (1–2) Monosaccharides Glucose, galactose, fructose
Disaccharides Sucrose, lactose, maltose
Polyols (sugar alcohols) Sorbitol, mannitol
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Roles of Carbohydrate
1. Source of Energy
1 gram CHO ~ 4 kcal
Glucose is the major source of energy for:
- Nerve tissue
- Red blood cells
Under normal circumstances, glucose is the sole
source of energy for the brain
2. Protein-Sparing Action
Sufficient CHO to meet energy demands
prevents the protein breakdown for this purpose
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Food Source of Carbohydrate
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Definition
Physiological definition:
the remnants of plant cells after
hydrolysis by the enzymes of human digestives system
Chemical definition:
plant non-starch polysaccharides plus lignin
Insoluble fibre
Soluble fibre
Fibre-like substances
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Sources of Fibre Components
Soluble
Gum Pectin b-glucan Psyllium
Oat Apple Oat Plantago ovata
Legumes Citrus fruits
Guar Strawberry
Barley Carrot
Insoluble
Cellulose Hemicellulose Lignin
White-wheat flour Bran Mature vegetables
Bran Whole grains Wheat
Vegetables Fruits with edible seeds,
such as strawberry
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Sources of ………………………… (cont.)
Fibre-like Substances
Inulin
Fructooligosaccharides (FOS)
Chitosan
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Sources of ………………………… (cont.)
Inulin & FOS
Food Sources:
Chicory root Garlic
Onion Banana
Wheat
Inulin & FOS are prebiotics
Insoluble fibre
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Physiological Benefits ………………………… (cont.)
Soluble fibre
Delay gastric emptying and small intestine transit
Modulate GI motility
Faecal mass, volume & softness (mild effects)
Reduce diarrhoea ( water absorption)
Promote growth of ileal & colonic mucosa
Provides energy to the intestinal mucosa
Colonic pH
Protection from infection (barrier function, immunity)
Glucose tolerance
increases
High total & LDL cholesterol levels with viscosity
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Physiological Benefits ………………………… (cont.)
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Dietary soluble fibre
Insulin surge
Flattened glucose May contain May sequester May bind Bacterial fermentation
curve lipase inhibitors lipid + CHO from bile acids produces propionate
digestive enzymes
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Recommended ……………………… (cont.)
Fibre:
Adequate dietary fibre intake for adult
(Institute of Medicine, Food, and Nutrition
Board, 2002):
14 g per 1000 kcal
Ratio of insoluble to soluble fibre:
3:1
can be obtained with ≥5 servings of fruits &
vegetables and 6 servings daily of whole-grain
breads, cereals, and legumes
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Dietary Lipids
Triglycerides (triacylglycerols)
Cholesterol
Phospholipids
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Triglycerides
Fats: solids
Oils: liquids
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Common Fatty Acids
Biochemical
Trivial name Food sources
abbreviation
SATURATED
Short-chain
Butyric C4:0 Butter
Caproic C6:0 Butter
Caprylic C8:0 Coconut oil
Medium-chain
Capric C10:0 Palm oil
Lauric C12:0 Coconut oil
Myristic C14:0 Butterfat, coconut oil
Long-chain
Palmitic C16:0 Palm oil, animal fat
Stearic C18:0 Cocoa butter, animal fat
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Common Fatty ………………………… (cont.)
Biochemical
Trivial name Food sources
abbreviation
MONO-UNSATURATED
(MUFA)
Oleic C18:1 n-9 Olive, canola, peanut oil
Erucic C22:1 n-9 Canola oil
POLY-UNSATURATED
(PUFA)
Linoleic C18:2 n-6 Seeds fats--corn, cottonseed
a-linolenic C18:3 n-3 Soybean oil
Arachidonic C20:4 n-6 Lard, meats
Eicosapentaenoic (EPA) C20:5 n-3 Some fish oil, shellfish
Docosahexaenoic (DHA) C22:6 n-3 Some fish oil, shellfish
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Classification and Food Sources of Omega Fatty Acids
Biochemical
Class Fatty acid Food Sources
abbreviation
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Role of Fat
In the Diet
In the Body
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Role of Fat
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Essential Fatty Acids
Essential:
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Prostaglandin & Prostacyclin
Thromboxane
Leukotriene
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Omega-6 series Omega-3 series
Linoleic acid a-Linolenic acid
18:2n-6 18:3n-3
Elongation
Desaturation
Thromboxane2 Thromboxane3
in blood vessels
Prostaglandin2 Prostaglandin3
in leukocytes
Leukotriene4 Leukotriene5
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Cholesterol …………………………… (cont.)
Food Sources
Brain
Egg yolks
Organ meats such as liver & kidney
Lobster
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Food Sources …………… (cont.)
Whole milk
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Recommended Intakes
Pedoman Umum Gizi Seimbang (PUGS) Indonesia:
Lipids:
25% of total energy
(at least 10% of total energy)
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Proteins are made up of chains of amino
acids linked by bonds to form ribbon-like
peptide chains.
Over 300 different amino acids
occur in nature.
There are only 20 common amino acids
which make up most protein
Only L-a-amino acids occur in proteins
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Nutritional Classification of Amino Acids:
Essential (indispensable)
Non-essential (dispensable)
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Essential (indispensable) amino acids
Must be supplied in the diet because:
Cannot be synthesised in the body
Cannot be synthesised at a sufficient
rate to meet body requirements
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Functions
Major functions of proteins in the body
1. Part of cell membranes
2. Enzymes & some hormones
3. Special proteins of blood:
hemoglobin, albumin, transferrin
4. Nucleoproteins:
stabilise the structure of RNA & DNA
5. Antibodies
6. Contractile protein in muscle
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Complete proteins or proteins of high
biological value contain all of the
essential amino acids in proportions capable
of promoting growth when they are the sole
protein in the diet
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Food Source
Most of the foods we eat contribute some protein to the diet
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Protein in foods
Protein amount in food
Food (g/100 g)
High content (protein contributes >20% of energy)
Beef and lamb (lean meat, cooked) 28
Chicken 25
Fish (whiting, without batter) 18
Eggs 12
Milk 3.3
Peas (fresh or frozen) 5
Medium content (protein contributes 7 to 8% of energy)
Bread (white) 7.8
Corn (sweet) 4.1
Potatoes (cooked) 1.6
Rice (cooked) 2.2
Low content (protein contributes 0 to 5% of energy)
Cassava 0.7
Apples 0.3
Butter and margarines <0.4
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Dietary Reference Intakes (DRIs) for Protein
Life-Stage Group RDA/AI (g/kg/day)
Infants 1.5
Adults 0.8
Pregnant (using pre-pregnancy 1.1
weight) women
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World Health Organisation
(WHO), 2003
Contribution of Macronutrients
to Total Energy:
Carbohydrates 55–75%
Lipids 15–30%
Protein 10–15%
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