Learning Objectives
    o Upon completion of this module, the student will 
       be able to:
       1. Define “macronutrients” and identify what 
           the food sources are for the macronutrients
       2. Define “micronutrients” and identify what the 
           food sources are for the major micronutrients
       3. Identify the components of a healthy diet
       4. Identify patients at nutrition risk
       5. Identify the causes of malnutrition and those 
           who are malnourished
       6. Explain the benefits of breastfeeding during 
           infancy
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                       Definitions
            o A nutrient is any substance in food 
              that the body can use to
               – obtain energy,
               – synthesize tissues, or
               – regulate body processes
            o Macronutrients
               – Carbohydrates
               – Proteins
               – Lipids
            o Micronutrients
               – Vitamins
               – Minerals
            o Water
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                                  Macronutrients:  
                                 CARBOHYDRATES
        o Primary source of calories (energy) and glucose (4 kcal/gm)
              – Glucose is the body’s preferred fuel source
              – Most people get about half of all their calories from 
                  carbohydrates
        o Food sources
              – Breads, grains, cereals, rice and pastas are the biggest 
                  sources
              – Dairy/non-dairy alternatives (milk, yogurt, soy and rice milk)
              – Fruits in any form (fresh, frozen, juice, canned, dehydrated)
              – Vegetables also have some carbohydrates
                    •  Common vegetable-based carbs in Western diet are Peas, Corn 
                       and Potatoes
              – Sweets
                    •  Cakes, cookies, ice cream, pastries, etc.
        o No carbohydrates in meats or cheeses
        o Carbohydrate-rich foods are also an important source of fiber 
             and antioxidants
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             Macronutrients:  FATS
    o Essential for health
        – Cellular membrane structure and function
        – Myelin sheath in nervous system
        – Fat tissue keeps us warm, provides some 
          protection to our organs
    o Concentrated source of calories (9 kcal/gm)
        – Saturated dietary fats
           • Animal-based
              –butter, lard, whole and 2% milk, meat, skin
           • Plant-based
              –coconut and coconut oil, palm kernel oil, 
                palm oil, cocoa butter
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              Macronutrients:  FATS
        – Unsaturated dietary fat
            • Monounsaturated fatty acids (MUFA)
               –Olive and canola oils
            • Polyunsaturated fatty acids (PUFA)
               –Corn, safflower, sunflower, fish oils
        – Trans fats
            • Very small amount of trans fats are naturally 
             occurring in dairy foods, meat, and darker-meat 
             poultry
        – Cholesterol from the diet
            • Only found in animal-based foods
            • Whole fat dairy products, egg yolks, meat, poultry 
             skin and dark poultry meat
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