Macronutrients. Whitney Venegoni, MSN, BSHN, APRN, FNP-BC

Transcription

1 Macronutrients Whitney Venegoni, MSN, BSHN, APRN, FNP-BC

2 Types of Macronutrients Proteins Carbohydrates Lipids Fats Chicken, Beef, Pork, Turkey Fish Eggs Cheese Yogurt Nuts Sugar Candy/sweets Flour, cereals Breads Pastas Corn Potatoes Butter Oils Animal fats

3 Protein Protein in the body: 40% skeletal muscle, 25% body organs Proteins make life possible! Some of their jobs include: Enzymes: catalysts for reactions in the body Hormones: regulate metabolic processes (ex. Insulin) Immunoglobulins: antibodies Structural proteins: make up collagen, bone, skin, teeth, tendons, cartilage, blood vessels, hair, and MUSCLE Transport proteins: transports vitamins like B12, calcium, iron to your cells

4 Protein Our muscles are made up of protein The body prefers to preserve our lean body mass (muscle) Protein intake must be high enough both to prevent the body from using muscle as energy AND protect them Avoid muscle breakdown Recovery after working out Build muscle

5 Protein PROTEIN CONTENT PER 1 OUNCE MEAT CHEESE PEANUT BUTTER EGG NUTS COTTAGE CHEESE GREEK Y OGURT 1 Y OGURT

6 Carbohydrates Carbohydrates play an important role in blood sugars Glycemic load: the change in blood sugar a certain food will cause Foods with high glycemic load: refined grains, potatoes Glycemic load increase in blood sugar increase in insulin release Insulin causes the body to store fat, slows the rate of fat breakdown Carbs are the easiest macronutrient for our bodies to digest and absorb. After eating carbohydrates, these carbs are broken down to use as energy FIRST We want the body to work hard and expend energy after surgery, so keep carbohydrate intake low.

7 Carbohydrates Decreased carbohydrate intake leads to decreased insulin release lower insulin levels leads to fat breakdown Fat breakdown = weight loss! If carbohydrate intake exceeds the bodies ability to break down and store it, carbohydrate is converted to fat and stored Low carbohydrate intake is beneficial for weight loss

8 Lipids Body fat is a way for us to store energy. It is made up of cells called adipocytes, or fat cells, which are storage sites for triglycerides. Dietary fat helps us absorb certain vitamins, slows gastric emptying, and helps with digestion With lower dietary intake, blood sugars fall, insulin levels fall, and our bodies start to break down these fat cells, releasing triglycerides for energy With a low carbohydrate intake, fat stores are the body s second choice for energy. By keeping carbohydrates low, we force the body to start breaking down fat for energy, which leads to weight loss

9 Macronutrients & Negative Energy Balance Calories IN < Calories OUT Bariatric surgery makes it possible to drastically reduce the amount of calories IN. The body needs more energy to sustain life than the total calories IN. When there is a need for more energy beyond what we eat, the body has to find other sources stored fat Eventually the body will break down muscle in addition to stored fat if there is not enough protein intake

10 Total intake Bariatric diets are restrictive, and because you get fewer calories per day, it is imperative that you get necessary nutrients in every day grams of protein MULTIVITAMIN and CALCIUM CITRATE Carbohydrates can be created by our bodies, but proteins need to be consumed in order for us to build and maintain muscle Focusing on protein leads to LESS muscle loss and hair loss and MORE weight loss

11 Daniel M Herron, MD, FACS, FASMBS Thank you! Crilly, M. (2015). Which burns first, fat or muscle. DePaul Health Center. Roux-en-Y gastric bypass patient nutritional guide. Gropper, S., Smith, J., Groff, J. (2005) Advanced nutrition and human metabolism. Belmont, CA: Thompson Wadsworth Kushner, R., Cummings, S., Herron, D. (2016). Bariatric surgery: postoperative nutritional management. Mahan, L., Escott-Stump, S. (2008). Krause s food and nutrition therapy. St. Louis, MO: Saunders Elsevier. Pennington, J., Spungen Douglass, J. (2005). Bowes & Church s food values of portions commonly used. Philadelphia, PA: Lippincott Williams& Wilkins.