Importance, Functions and Basal Metabolic Rate

1. BY:
MS. LAMNUNNEM HAOKIP
SENIOR TUTOR
OBG NURSING
SSNSR, SU

2. Carbohydrates are macronutrients and are one of the
three main ways by which our body obtains its energy.
They are called carbohydrates as they comprise carbon,
hydrogen and oxygen at their chemical level.
Carbohydrates are essential nutrients which include
sugars, fibers and starches. They are found in grains,
vegetables, fruits and in milk and other dairy products.
They are the basic food groups which play an important
role in a healthy life.

3. TYPES OF
CARBS
SIMPLE
CARBS
COMPLEX
CARBS
They are called empty calories as
they don’t have vitamins
and minerals. These Carbohydrates
are present in food which includes
artificial sugars. These are present
in fresh fruits like apples, oranges,
bananas, pineapples, sweet
potatoes, and berries.
They include starch and fiber.
Complex carbohydrates are good
carbohydrates. Complex
carbohydrates do not spike sugar
levels in the blood. They help to
maintain minimal sugar levels in
the blood. These carbohydrates
include beans, peas, whole grains,
barley, oats, wild rice, brown rice,
and many more.

5. Monosaccharides: A simple sugar having the
general formula (CH2O)n. They can’t be hydrolyzed
anymore because they’re the simplest of sugars.
Example – Fructose, Galactose and Glucose.
Disaccharides: A family of sugars generated when
two monosaccharides establish a glycosidic link.
Includes Maltose, Sucrose and Lactose.

7. • Oligosaccharides: carbohydrates composed of three to
ten monosaccharide molecules connected by glycosidic
bond. Example: Sucrose ( sugar cane)
• Polysaccharides: A sugar polymers containing more than
20 or so monosaccharide unit. Example: Starch
• Sugars: All mono and disaccharides. Found naturally in
fruits, vegetables and milk products or added food and
beverages.

9. • Carbohydrates consist of three major
components namely starch, fiber, and sugar.
Sugar is a simple carbohydrate while Starch
and Fiber are complex carbohydrates. The
quality of nutrients is determined based on
how much of these components are found in
food

10. Major sources of dietary fiber are as follows:
• Vegetables
• Nuts
• Fruits
• Whole grains
• Beans

11. The major high starch containing food are:

12. HEALTHY SOURCES
• Corn
• Red Potatoes
• Milk Products
• Fresh Fruits
• Vegetables
UNHEALTHY SOURCES
• White Bread
• Artificial Sugar
• Pastries
• Soda
• Other Highly Processed Foods

13. • Carbohydrates are the primary or the main sources of energy in
our human body.
• They are also involved in fat metabolism.
• Carbohydrates prevent ketosis.
• They are a part of connective tissues.
• Carbohydrates maintain the digestive system of the body.
• Blood cholesterol can be lowered due to the fibers in Carbohydrates

15. Importance of Carbohydrates in Our Diet
Carbohydrates are a rich source of vitamins,
minerals, and nutrients, as well as providing
energy to our bodies.
They give immediate energy in the form of
glucose, which is our body’s major source of
energy and may be stored.
These carbs should be included in our diet in the
form of bread, potatoes, fibres, fruits, vegetables,
and whole grains

16. AGE RECOMMENDED MINIMUM
CARBS INTAKE GRAMS/DAY
CARBOHYDRATES AS PERCENT
OF DAILY CALORIE INTAKE
0 – 6 MONTHS 60 g
7 – 12 MONTHS 95 g
1 – 8 YEARS 130 g 45 – 65 %
9 – 18 YEARS 130 g 45 – 65 %
19+ YEARS 130 g 45 – 65 %
PREGNANCY 175 g 45 – 65 %
LACTATION 210 g 45 – 65 %

17. • The amount of energy generated when a person is at total mental and
physical rest, 10 to 12 hours after the previous meal. It is the least
amount of energy necessary to sustain the heart rate, breathing, renal
functions, etc.
• The quantity of calories that are used by our body in order to carry out
its most fundamental or basal life supporting functions is known as
BMR aka Resting Metabolic Rate (RMR)

18. It is made up of the following parts:
• Our own heartbeat
• Production of cells
• Respiration
• Maintain healthy body temperature
• Circulation
• Processing of nutrients

19. According to Harris – Benedict Equations revised
 Men – (10 x wt in kg) + (6.25 x ht in cm) – (5 x age in years) + 5
Women – (10 x wt in kg) + (6.25 x ht in cm) – (5 x age in years)- 161

21. STARVING /
FASTING
HORMONES
GENDER
GENETIC
DRUGS
DIETARY
DEFICIENCY
GROWTH
AGE
INFECTION
TEMPERATURE
AMOUNT OF BODY
FAT
LEAN MUSCLE
TISSUE
BODY SIZE

22. BIBLIOGRAPHY / REFERENCES
• S. Dipak, K. Sreeraja Textbook of “Applied Nutrition and Dietetics”
Springfield Notion Press.com.
• https://byjus.com/biology/carbohydrates/
• https://www.coursehero.com/file/9127334/Notes-Nutrition-in-
Nursing-CARBOHYDRATES/