I !. l 328 :md the polysaccharides or starch, comple. x c~rbohydrates. Glucose is found in fruits, certain roots. honey and corn while fructose is found in fruits, honey and vegetables. Ga. lactose in nature is fou. nd olll~ in mammalian milk. Sucrose or table sugar is fow1d in sugar cane, 111oln~scs, sug. nr beets. natl syrups. Lnctose i. c: found in milk nnd milk products while maltose is fvu11u in 111<1lt. md malt products. Starch or complex carbohydrntes are found iu grains and g Tain products, seeds roots, tuben;, potatoes nnd other rootcrops. Diet. 1ry fihcs (indige:;tihle) is found in skins and seeds of fruits, vegetables and grains. Larie. 1moun1s of soluble filler are found in legumes, greens, citn. 1s fruits, oat meal :ind barley. Excessive intake of carbohydr:1te may contribute to oven. veight and ohesity }ls well as incrcascd risk of chronic illncs~es like di:ibctes,md heart disease. Also, high intake of sugars like sucrose bas l,eeo associated with dental caries. Proteins Proteins are esst:ntiul to all life. I I consists of clrni11s of 20 amino acids helcl together by pcptidc bonds. These ami110 acids arc classified into essential (cannot be synthcs i;1,cd bylhc body nnd should be supplied in lhc diet) und non-essential amino acic. l!l which can be synthcsi. zcd by the body. Protein~ have several r11111. :1 ions: fur building 11 nd repairing oftissu Ci!'i; to n1. 1i11tain important c:ompountl s suc:h as c11;1,ymcs. honno11es, :111tibodics, other 5(;. >t:n:tion:-;): maintain vascular osmotic prc,;:m~. It al:;o prnvidcs 10-15% of the c11crp,y rt~1u ircrnc-nl :Ind supplies 4 Ja::11 per gram. The protein requirements nn greater during periods of growth as in infoncy, enrly childhood, udolcscence nnd prcgnuncy and hii. :tatio11. Depending 011 whi. :ther a U the essential amino ucids nre present in the right amounts, 1>rott>ins art cl. L~sifit"d into complete protein 01· im:omplete protein. Complete pro Leins contain all the essential amino ndds in the right amounts while incomplete proteins nmy Le lucking i11 one or more ess<:ntial atilino acids. Animal sources like meat fish, poultr:v. milk,rntl milk products are sources of complele proteins. Incomplete proteins arc from n:gc. tablc ~ourccs like legumes, dried beans as well,1s whole grains and seeds. J-lowc Yer, a combination of incomplcle protei. n foods that would complement what is lucking in one or the oilier can increase the biologic value of lhe protein in the diet. Prolonged lack of dictnry protein can le. ad to undernutrition or protein-energy malnutrition (PEM). '!'be severe forms of PEM nre marasmus and kwaslliorkor. On the other hand, mccessive intake of protein will be stored as fat in the body. Fats Fals are found in many foods and provide concentrated source of energy. P::its also supply the essential fatty acids whid1 have specific functions in the body. In ridditjon to its role in providing essential fairy acids. fat has other fuucliuns. Fat is stored mainly in the adipose tissul' and Ullls maintains body temperatu re. JI also serves as protective pad nnd support to various organs. Pat increasc. s tlie satiety value of foods and add flavor and palat. 1bility to food. fl promote s absorption of fat-solub le vitamins. Fat also provides structuml component of cell membrnn cs, honnones and other secretions. As source of energy, fat should contribute 30-35% of the TER of an individual. Dietary fat c,111 be ohlained from animal sources like meat, milk, butter and are mainly saturated fat. s. Unsaturated fots on the other hm1d can be obtained from vcgetnble and seeds such as com, safflower, cottonseed, sesame and so}bean oils. Polyunsaturated fats stay in liquid form while saturated fats are solid in cold temperature. Fish from cold regions are high in polyunsaturated fatty acids called omega-3 fatty acids. ~--------------------.-:rt 