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3. This nutrient helps you tolerate
exposure to the cold.
A. Carbohydrate
B. Protein
C. Fats

4. Cont...
– In carbohydrates, there are 4 kcal per gram.
– In proteins, there are 4 kcal per gram.
– In lipids, there are 9 kcal per gram.
This means that if you look at a food label and it lists 10
grams of carbohydrates, 0 grams of protein, and 0
grams of fat, that food would contain 40 calories.

11. Nutrients needed by the body and what they are used for
Type of nutrient Where it is found How it is used
Carbohydrate
(starches and
sugars)
•Breads
•Grains
•Fruits
•Vegetables
•Milk and yogurt
•Foods with sugar
Broken down into glucose, used to supply
energy to cells. Extra is stored in the liver.
Protein •Meat
•Seafood
•Legumes
•Nuts and seeds
•Eggs
•Milk products
•Vegetables
Broken down into amino acids, used to
build muscle and to make other proteins
that are essential for the body to function.
Fat •Oils
•Butter
•Egg yolks
•Animal products
Broken down into fatty acids to make cell
linings and hormones. Extra is stored in fat
cells.

12. This nutrient provides twice the energy
of the other two macronutrients.
A. Carbohydrate
B. Protein
C. Fats

13. Carbohydrates
• Carbohydrates are also called saccharides
• Carbohydrates is the main source of energy. It
consists of atoms of carbon, hydrogen, and
oxygen. The formula of carbohydrates is CH2O.

14. Classification of Carbohydrate

15. Monosaccharides
Monosaccharides, also called simple sugars, are the most
basic units of carbohydrates. They are fundamental units
of carbohydrates and cannot be further hydrolyzed to
simpler compounds.
• Glucose, also called blood sugar, consists of 6 carbon, 12
hydrogen, and 6 oxygen atoms.
– Fructose (fruit sugar ) the sweetest sugar, occurs in
large amounts in fruits and honey.
– Galactose does not exist freely in nature. The body
converts galactose to glucose for use in energy
metabolism.

17. Disaccharides
• Combining two monosaccharide molecules forms a
disaccharide or double sugar. The monosaccharides and
disaccharides collectively make up the simple sugars. Each
of the disaccharides contains glucose as a principal
component.
– Sucrose (Glucose + fructose) It occurs naturally in most foods
that contain carbohydrate, particularly beet sugar, cane sugar,
brown sugar and honey.
– Lactose (glucose + galactose), a sugar not found in plants, exists
in natural form only in milk as milk sugar. The least sweet of the
disaccharides.
– Maltose (glucose + glucose) occurs in beer, cereals & legumes,
etc. Also called malt sugar. It is an intermediate product in
hydrolysis of starch.

19. Polysaccharides
A polysaccharide is a large molecule made of
many smaller monosaccharides(10 to 1000). It
also called complex sugar.
• Starch- the storage form of carbohydrate in
plants and is found in considerable amounts in
dietary staples such as cereal, potatoes, seeds,
corn, and various grains of bread, cereal,
pasta, and pastries.

20. Cont…
• Glycogen- glycogen is the stored form of glucose. Glycogen
is stored mainly in liver and muscles where it used as a
reserve of energy for muscular contraction.
• Dietary fibers- it also called roughage. It is the indigestible
portion of food derived from plants. It consists of
hemicelluloses, cellulose, lignins, pectins etc.
• Two categories of fibers found in food:
 soluble fibers
 insoluble fibers
• Sources- whole wheat flour, whole gram, oats, barley etc.
• RDA- 20gm/per day

22. Functions of carbohydrates
• Stored as glycogen in the muscles
– Preferred/ Major source of energy
– Broken down rapidly
– Important in maximal exercise
• Carbohydrates also:
– Power muscle contraction
– Provide fuel for the brain
– Protein sparing effect
• Allows protein to be used for tissue maintenance/repair
verses energy

26. What elements make up carbohydrates?
A.Carbon, hydrogen, nitrogen, oxygen
B.sulfur, carbon, hydrogen
C.glucose and fructose
D.carbon, hydrogen, oxygen

27. Carbohydrates RDA for athletes
• Carbohydrate should contribute to 55 % or more of the
daily caloric intake. Complex carbohydrates are preferable
to simple ones.
• For a sedentary 70-kg person, this translates to a daily
carbohydrate intake of about 300 g approximately.
• The higher the intensity of exercise the more important is
glycogen used as fuel.
• Training increase the ability of body to store carbohydrates.
• During periods of intense exercise training, we recommend
that carbohydrate intake increase to 70% of total calories
consumed (8 to 10 g per kg of body mass).

28. Disorders related to carbohydrates
• lactose intolerance
• Dental carries
• Obesity
• Diabetics

29. Figure 4.10
Insulin and Glucagon Regulate Glucose
Metabolism

31. The 3 categories of carbohydrates are:
A.Monosaccharide, disaccharide, polysaccharide
B.glucose, fructose, galatose
C.starch, cellulose, chitin
D.There are no categories of carbohydrates

32. All carbohydrate names end with
which ending:
A. ise
B. ase
C. ese
D. ose