HLTENN025: Macronutrients, Glycemic Control, and Diabetes Assignment

This assignment delves into the realm of macronutrients, meticulously examining carbohydrates, proteins, and fats. It begins by categorizing various food items into these classifications, followed by an in-depth exploration of the functions each macronutrient plays within the human body. The assignment then transitions to the specific context of diabetes management, emphasizing the critical role of carbohydrates in glycemic control. It differentiates between simple and complex carbohydrates, providing examples of each. Furthermore, the assignment incorporates questions on the glycemic index, factors affecting it, and the plate method for portion control, offering practical strategies for carbohydrate intake regulation. References from EUFIC, and other reputable sources are included to support the information.

Student Name: ………………………………….. Student ID: …………………………………..
Group: ……….
Macronutrients
1. Identify each of these foods above and place them in their
classification as either a Carbohydrate, Protein, or Fat.
Carbohydrate Protein Fats
Milk (30%)
Avocado (19%)
Potatoes
Red Meat
Vegetables
Banana
Milk (20%)
Avocado (4%)
Egg
Chicken
Butter
Milk (50%)
Red meat
Peanut Butter
UNCLASSIFIED Holmesglen: MC/Nursing 4-Feb-2019 U:\HSB\Programs - Courses\NURSING\Course Delivery & assessment\July 17\HLTENN025 - Implement and monitor care for a person with
diabetes\Sessions\Session 2\Session 2 Macronutrients Worksheet.docx

2. Describe the functions that each of these macronutrients play in the
body.
Carbohydrate Protein Fats
Carbohydrate is one of the
three micronutrients
included in the diet.
One of the main functions of
the carbohydrates is to
provide energy to the body
(EUFIC, 2012). Most of the
carbohydrates that are
consumed through different
food products are broken
down in glucose that enters
the human bloodstream to
provide energy (Ludwig et
al, 2018). Other functions of
carbohydrates include
storing energy, building
macromolecules, and spares
protein from being broken
down to produce energy
(Ludwig et al, 2018).
Most of the structural
components of the human
body are made up of protein
(Lonnie et al, 2018). Protein
also functions to produce
antibodies in order to fight
different diseases. It also
aids various biochemical
reactions in the body such
as digestion, metabolism,
and energy production
(Nowson & O'Connell,
2015). Some proteins within
the body also function as
the hormones that aid
communication between
cells, tissues and organs
(Lonnie et al, 2018).
Fat is used within the
human body as the source
of fuel. This fuel is
significant for body
functioning and activities
(EUFIC, 2015). Fat functions
by absorbing certain
nutrients from the diet and
helps in adequate
functioning of different
organs.
3. When managing diabetes, carbohydrates are the main macronutrient
that impact on glycaemic control. There are two major types of
carbohydrate: Simple and Complex, describe them both and give an
example of each.
(a) Simple Carbohydrate:
Simple carbohydrates are those that are quickly broken down within the human body
and produce energy (Ferretti, & Mariani, 2017). They are also found in refined and
processed food items. Example: Milk, soft drinks and fruits.
UNCLASSIFIED Holmesglen: MC/Nursing 4-Feb-2019 U:\HSB\Programs - Courses\NURSING\Course Delivery & assessment\July 17\HLTENN025 - Implement and monitor care for a person with
diabetes\Sessions\Session 2\Session 2 Macronutrients Worksheet.docx

(b) Complex Carbohydrate:
Complex carbohydrates are composed of the sugar that are bind together in long
and complex chains and are not easily and quickly broken down in the body (Ferretti,
& Mariani, 2017). They are slow in producing blood glucose and are found in food
products such as, beans, peas, vegetables and whole grains.
UNCLASSIFIED Holmesglen: MC/Nursing 4-Feb-2019 U:\HSB\Programs - Courses\NURSING\Course Delivery & assessment\July 17\HLTENN025 - Implement and monitor care for a person with
diabetes\Sessions\Session 2\Session 2 Macronutrients Worksheet.docx

References:
EUFIC. (2012). The Functions of Carbohydrates in the Body. Retrieved from:
https://www.eufic.org/en/whats-in-food/article/the-basics-carbohydrates
EUFIC. (2015). The Functions of Fats in the Body. Retrieved from:
https://www.eufic.org/en/whats-in-food/article/facts-on-fats-dietary-fats-and-
health
Ferretti, F., & Mariani, M. (2017). Simple vs. complex carbohydrate dietary patterns
and the global overweight and obesity pandemic. International journal of
environmental research and public health, 14(10), 1174.
Lonnie, M., Hooker, E., Brunstrom, J., Corfe, B., Green, M., Watson, A., ... &
Johnstone, A. (2018). Protein for life: Review of optimal protein intake,
sustainable dietary sources and the effect on appetite in ageing
adults. Nutrients, 10(3), 360.
Ludwig, D. S., Hu, F. B., Tappy, L., & Brand-Miller, J. (2018). Dietary carbohydrates:
Role of quality and quantity in chronic disease. Bmj, 361, k2340.
Nowson, C., & O'Connell, S. (2015). Protein requirements and recommendations for
older people: a review. Nutrients, 7(8), 6874-6899.
UNCLASSIFIED Holmesglen: MC/Nursing 4-Feb-2019 U:\HSB\Programs - Courses\NURSING\Course Delivery & assessment\July 17\HLTENN025 - Implement and monitor care for a person with
diabetes\Sessions\Session 2\Session 2 Macronutrients Worksheet.docx