Professional Documents
Culture Documents
S for MPH
students
Professor Tefera Belachew (MD, MSc,
PhD)
Jimma University
ABH Campus
August , 2016
Learning Objectives
By the end of this session the learners will be able to
:
Energy Pool
of the body
(100%)
Proteins
(10% - 35%)
Fats
20% - 35%
Cont
CARBOHYDRATE
S
CLASSIFICATION OF CARBOHYDERATES
Glycaemic index
Dietary fiber
Cont
Nutrient
Sources
Chitin
Hemicellulose
Hexosane
wheat, barley
Pentosane
rye, oat
Lignin
Xanthan
Polyuronide
Pectin
Source:
Cont
Carbohydrate digestion
-Chemical
salivary Amylase
(Ptyalin) &
Pancreatic
amylase
-Mechanical;biting action of
the teeth
Starch,
Dextrin,
Mouth and
small
intestine
Lactose
Lactase
Glucose
+
Galactose
Sucrase
Sucrose
Glucose
+
Fructose
polysaccharides
starch
Production of
gases likes co2,
methane and
hydrogen
sulphide
Production of
short chain fatty
acids (SCFA)
Acetate
Propionate
Butyrate
peristalsis
Metabolism of Carbohydrates
Glucose 6-Phosphate
Glycolysis
Fructose-6-phosphate
Fructose1, 6-diphosphate
Glyceraldehyde-3 phosphate
bGlyceraldehyde 3-phosphatephosphate
Acetyl
CoA
Crebs Cycle
CO2+ Energy+H2O
Food Sources
PROTEINS
Proteins
Proteins
COOH
NH2
Cont..
Pyrrolysine
Why proteins
Carriers
Carry lipids, vitamins, minerals and oxygen in the body
Act as pumps in cell membranes, transferring compounds
from one side of the cell membrane to the other
Other Roles
Classification of proteins
I.
Cont..
II. Based on Nutritional Value:- This classification depends
on the essential amino acids content of the protein.
a. Complete proteins: Contain all the essential amino acids
in the proportion that is required to support growth and
maintain tissues. E.g. Almost all animal proteins except
gelatine (lack four essential A.As.). They are denoted as
complete because they resemble body protein (Egg &
Milk).
b. Incomplete Proteins: This refers to proteins that do not
contain all essential amino acids in the proportion that is
required to maintain growth and tissue repair.
III.
shape of the protein in its natural state. Based on this proteins are classified as:
a. Globular proteins
-Tightly folded poly peptide chain - spherical or globular shape
-Mostly soluble in water
E.g.: - Enzymes, antibodies, and many hormones, Hgb
b. Fibrous proteins
-Polypeptide chains arranged in parallel manner along an axis
-Tough & in soluble in water
E.g.: - Collagen of tendons & bone matrix
- Keratin of hair, skin, nails and
- Elastin of blood vessels
peptide bond.
Eg. Ala---gyc---Phenala---histd---tyr---trp
B.
1. Alpha helices
OR
2. B-Pleated Sheath
Fibrous protein
Globular protein
Nitrogen Balance
Definition: Nitrogen balance refers to the situation where
nitrogen intake from food is equal to nitrogen excretion.
This occurs in a healthy non-growing adult person taking
adequate amount of energy from carbohydrates.
Protein Quality
I. BIOLOGICAL VALUE(BV)
93.7
Milk
Fish
Beef
Soybeans
Rice, polished
Wheat, whole
Corn
Beans, dry
84.5
76.0
74.3
72.8
64.0
64.0
60.0
58.0
*Biological Value[BV]=proportion of protein retained in the human body for maintenance and or
growth.
Soy is generally recognized as the best single plant-source food with a complete amino
acid profile.
Why then did Soy, the top plant-source protein, rank only mid-scale below fish and
beef?
protein synthesis/growth,
GSH is one of the most important anti-oxidants found in the body and protects cells
and serves to detoxify a variety of harmful compounds such as hydrogen peroxide,
carcinogens, reactive oxygen species (ROS), and many others.
In particular, GSH is partly responsible for keeping low density lipoproteins (LDL)
from oxidizing and clogging our arteries. Several studies have shown soy protein to be
inferior to whey for the production of GSH and improvements in immunity.
Cont
Amino acid(Chemical) score=
Mg of a limiting aa in 1 g.of the test protein X100
Mg of a limiting aa in1 gram of the reference protein
Protein Digestibility (PD) Method For Single & Combined Foodproteins Source Approximate Adult Digestibility
Corn, Soy, Milk
1.00
Egg 0.97
Milk
0.97
Corn-Soy blend
0.92
Indian Rice Diet + Milk
Corn, Beans, Milk
Wheat, Refined
0.89
Soy Protein, Isolated
Wheat + Soy Protein----->
0.92
0.90
0.87
Rice, Polished
Corn + Beans
Wheat, Whole
Soybeans
Maize
0.82
0.78
0.76
0.88
0.84
0.79
0.87
Protein Digestion
Absorption
Absorption of proteins
tripeptides)
H + gradient-driven symport
absorbed peptides hydrolyzed to amino acids by cytosolic
peptidases
Amino acids reach portal blood via facilitated diffusion
across contraluminal membrane of mucosal cells
Metabolism of Proteins
Protein
Glucose
Protein Digestion
Glycolysis
Deamination
Carbon
Skeleton
Pyruvate
Ketogenic aa
NH2
Acetyl CoA
Urea Cycle
Krebs Cycle
Co2+H2o +
Energy
Glucogenic aa
RDA
AGE, yrs.
0-0.5
0.5-1.0
2.2/per kg weight
Category
INFANTS
2/ per kg weight
For adults :
-in general intake of 0.8 gram of protein/kg
of body weight is adequate.
-Muscle building exercise 2gram/kg/day
RDA
Category
Age in years
g/1000 kcal
CHILDREN
1-3
4-6
7-10
2.3
3.0
36
17.7
16.7
15.0
Male
11-14
15-18
19-22
23-50
51+
44
54
54
56
56
15.7
18.0
18.0
20.7
23.3
FEMALE
11-14
15-18
19-22
23-50
51+
44
48
46
46
46
18.3
22.9
21.9
23.0
25.6
+30
+20
PREGNANT
LACTATING
Foodsource
sources
Animal
foodsof
proteins
from plants?
LIPIDS
Lipids
Classification
Nutritionally important lipids are classified into 3 main
groups on the basis of their Chemical structure.
Simple lipids - include fats and oils (Triglycerides)
Compound lipids - includes Phospholipids, lipoprotein
Derived lipid - includes fatty acids and sterols.
* Some authorities classify lipids as structural lipids (Phospholipids),
Metabolic lipids (fatty acids, lipoproteins and sterols) and storage
lipids (triglycerides).
*Humans cannot synthesize double bonds within the last nine carbons o
the methyl end (n) of any fatty acid chain. Fatty acids with double
bonds in those locations must therefore come from the dietand are
considered essential
A. Fatty Acids
Classification
1. Based on the Length of Carbon chain
a.
Cont..
Monounsaturated FA: -
Polyunsaturated FA (PUFA):They have two or more double bonds between carbon atoms. In
omega 3 PUFA, the first double bond occurs 3 carbon atoms
from the methyl carbon.
Important omega-3 fatty acids in nutrition are:
-linolenic acid (ALA),
eicosapentaenoic acid (EPA), and
Omega 6 PUFAs
Hydrogenation
Hydrogenation
Vegetable Oil
Cont
Avoid
Trans Fats!
Water
Amino Acids
Fatty Acids
Vitamins
Minerals
Phytochemicals
X
X
X
X
X
X
X
NO EMPTY CALORIES!
B. Triglycerides
Lipoproteins
C. Lipoproteins
Chylomicrons
will
be
converted
low
desity
lipoprotein(LDL) and eventually to high density
lipoproteins(HDL) as they circulate around the
body
Chylomicron
Very low density Lipo protein(VLDL)
Low density Lipoprotein(LDL)
High density Lipo protein(HDL)
Lipoprotein Lipase lyses contents leading to the change from one form to the
other
Chylomicron
Very low
density Lipo
protein
Low density
Lipoprotein
High
density
Lipo
protein
HDL Transports lipids from tissues to the liver and decreases the risk of Chronic
degenerative diseases
LDL transports lipids from the liver to the tissues and increases the risk of Chronic
degenerative diseases
Cont
Normal ranges
Total Serum Cholesterol
<200mg/dL = desired values
HDL Cholesterol
With HDL cholesterol the higher the better.
<40mg/dL for men and <50mg/dL for women = higher risk
4050mg/dL for men and 5060mg/dL for woman = normal values
>60mg/dL is associated with some level of protection against heart disease
LDL Cholesterol
With LDL cholesterol the lower the better.
<100mg/dL = optimal values
Triglycerides
With triglycerides the lower the better.
<150mg/dL = normal
Lipid Digestion
Enzymes
Lingual lipase- Ebners + parotid Glands
Gastric lipase
Pancreatic lipase + Co-lipase
Other Chemicals
Bile salts
Cholcystokinin
Absorption of Lipids
From the intestinal luminal cells, fatty acids with less than or
equal to 10 carbon atoms will be absorbed directly in to the
portal system as free fatty acids.
Fatty acids with larger chains of carbon(>=12), will be reesterified to form tryglycerides, cholesterol will be re-esterfied
into cholestrol ester, coated with phospholipids and proteins and
form Chylomicronsjoint lyphatic systemblood
circulation
Absorption of Lipids
triglycerides
Metabolism of Lipids
Triglycerides
Glycerol
Fatty acids
-Oxidation
Liver (gluconeogenesis)
Acetyl COA
Pyruvate
Krebs cycle
Co2+H2o+Energy
Saturated fat (found in foods like meat, butter, lard, and cream)
and
trans fat (found in baked goods, snack foods, fried foods, and
margarines) have been shown to increase your risk for heart
disease.
*Replacing saturated and trans fat in your diet with unsaturated fat has
been shown decrease the risk of developing heart disease.
Thank you!