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2: Macronutrient Structures

  • Page ID
    20973
  • As you have learned, there are three energy-yielding macronutrients: carbohydrates, proteins, and lipids. This chapter goes more in depth about these major dietary components.

    • 2.1A: Carbohydrates - Simple Carbohydrates
      Carbohydrates have become surprisingly divisive. Some people swear by them, others swear against them. But it is important to understand that carbohydrates are a diverse group of compounds that have a multitude of effects in the body. Thus, trying to make blanket statements about carbohydrates is probably not a good idea.
    • 2.1B: Carbohydrates - Complex Carbohydrates
      Within complex carbohydrates, there are oligosaccharides and polysaccharides. Oligosaccharides (oligo means few) are composed of 3-10 monosaccharides bonded together and polysaccharides contain greater than 10 monosaccharides bonded together.
    • 2.2A: Protein
      Protein is another major macronutrient that, like carbohydrates, are made up of small repeating units. But instead of sugars, protein is made up of amino acids. In the following sections, you will learn more about how protein is synthesized and why it is important in the body.
    • 2.2B: Protein Quality and Protein-Energy Malnutrition
      Protein is another major macronutrient that, like carbohydrates, are made up of small repeating units. But instead of sugars, protein is made up of amino acids. In the following sections, you will learn more about how protein is synthesized and why it is important in the body.
    • 2.3A: Lipids - Lipids and Fatty Acid Structure
      Lipids, commonly referred to as fats, have a poor reputation among some people, in that "fat free" is often synonymous with healthy. We do need to consume certain fats and we should try to incorporate some fats into our diets for their health benefits. However, consumption of certain fats is also associated with greater risk of developing chronic disease(s). In this section we will dive deeper into fats and why they do not need to be feared altogether.
    • 2.3B: Lipids - Fatty Acid Naming, Food Sources, Essential Fatty Acids and Eicosanoids
      Lipids, commonly referred to as fats, have a poor reputation among some people, in that "fat free" is often synonymous with healthy. We do need to consume certain fats and we should try to incorporate some fats into our diets for their health benefits. However, consumption of certain fats is also associated with greater risk of developing chronic disease(s). In this section we will dive deeper into fats and why they do not need to be feared altogether.
    • 2.3C: Lipids - Triglycerides, Phospholipids and Sterols
      Lipids, commonly referred to as fats, have a poor reputation among some people, in that "fat free" is often synonymous with healthy. We do need to consume certain fats and we should try to incorporate some fats into our diets for their health benefits. However, consumption of certain fats is also associated with greater risk of developing chronic disease(s). In this section we will dive deeper into fats and why they do not need to be feared altogether.

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