Importance of Biochemistry

What macronutrients do to our body?

Macronutrients definition and examples?

What are Macronutrients?

Macronutrients definition function and examples:

Macronutrients definition function and examples are listed here by which you can understand it easily.

Nutrients :

Nutrients are substances we need for growth, other body functions and because they are an energy source.

 Macronutrients :

Macronutrients are what we need in large quantities to provide the energy needed for body functions and to complete daily tasks. 

Types of Macronutrients :

There are 3 types of macronutrients: carbohydrates, proteins and fats.
Macronutrients provide the body with the energy necessary for physical functions, but the proportion of this energy varies.
Proteins and carbohydrates supply the body with 17,000 joules, while fats provide the body with 37,000 joules. 
One gram of water requires 4.2 joules of energy to raise the temperature by one degree.
Evidence in nutritional research shows that controlling the amount of energy-supplying foods for a single serving can increase or decrease the possibility of problems such as heart disease.It is important to balance the amount of energy-supplying foods in a meal.
For example, if a teenager’s energy requirement is 12,000 joules per day, this can be accomplished by consuming 388 grams of starches, 110 grams of fat, and 97 grams of protein. 
Thus, we get 55% of the energy from starch, 30% from fat and 15% from protein.

Macronutrients definition function and examples - Nutrients are substances we need for growth and other body functions and because they are an energy source - providing the energy needed for body functions
Macronutrients

Why do we need carbohydrates?

We need starches in both starch and sugars in large quantities. When eaten and broken down, carbohydrates provide the basic energy for daily activities.

Carbohydrates are recommended for 45-65% of daily energy use.

Some of the starches that we consume are converted to a type of starch called glycogen, which is stored in the liver and muscles for later use as a source of energy.

Not all starches in foods are digestible. For example, cellulose is a form of starch that is not digestible and is found in fruits and vegetables.

Although it cannot be used as a source of energy, this type of starch has a very important role in maintaining the health of the large intestine and helping the body get rid of dirt. It is usually called dietary fiber.

Why do we need proteins?

The proteins we consume are broken down into stomach amino acids. The body uses these acids in three basic ways:

  •  Essential components in the formation of new proteins the body needs for growth, cell restoration, hormone formation and essential enzymes and to support immune functions.
  •  Source of energy.
  •  Ingredients to form other substances that the body needs.

All proteins are formed from different chains of 20 types of amino acids. 8 of these amino acids are called essential amino acids and this means that the foods we eat must contain the proteins they supply.

As for other amino acids, the liver can manufacture them if they are not food secure.

All proteins from animal sources contain all the essential amino acids, while proteins with plant sources do not contain all of them. If you eat a variety of plant foods, you can supply essential amino acids.

Why do we need fat?

Although fats are notorious for heart disease and weight gain, some fats in meals are important to health. It is recommended that 20-35% of your daily energy requirement come from consuming fats and oils.

In addition to energy, we need fat in:

  •  Securing fatty acids that the body cannot form, such as omega-3.
  •  Help absorb fat-soluble vitamins such as vitamin A, D, E, K and carotenoids.
  •  Providing foods with shape and flavor.

Dietary fats have 3 basic types:

  •  Saturated fats are found in foods like meat, butter and animal cream.
  • Unsaturated fats: found in foods like olive oil, avocado, nuts, and canola oil.
  •  Trans Fat: It is found in commercial baked food, fast food, snacks and some vegetable fats.

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