AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
Instructor
Serial/Semester
Location
Start/Finish Time
Date
LESSON OBJECTIVE
Performance: To gain an understanding of macronutrients.
Conditions:
The student will be presented a powerpoint presentation by the instructor and will have
all necessary references made available to him/her.
Standard:
1.
The student will be able to express the importance of macronutrients and how
important they are in the recovery process for their patients.
TEACHING POINTS
1. Define key terms
2. Compare carbohydrates
3. Analyze protein
4. Catergorize fats and oils
5. Explain vitamins
6. Catergorize minerals
7. Define functional foods
8
9.
10.
INSTRUCTIONAL STRATEGY
Interactive Lecture
Method:
Instructor
Media:
Classroom
Environment:
OTHER LESSON SPECIFICATIONS
Knowledge Lesson
Type of Lesson:
1/50
Ratio:
Resources:
.
End of Lesson Test: None
Instructional Time: 135
Reference(s):
Click here to enter reference(s).
Minutes
LESSON PLAN APPROVAL
Signature of Standards Officer
Date
AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
INTRODUCTION
Allocated Time:
Review:
5 Minutes
You have had previous anatomy and physiology lectures in your combat medic
training, this lecture will build upon prior instruction.
Objective:
To discuss/describe topics related to the nursing process.
Importance:
Nurses work in various health care settings so it is important to gain an
understanding of this subject as it will apply to your clinical practice.
Fit:
Nutrients are substances needed for growth, metabolism, and for other body
functions. Macronutrients are nutrients that provide calories or energy. The
prefix makro is from the Greek and means big or large, used because
macronutrients are required in large amounts. There are three broad classes of
macro-nutrients: proteins, carbohydrates, and fats. The main function of
macronutrients is to provide energy, counted as calories. While each of the
macronutrients provides calories, the amount provided by each varies.
Approach:
You will be presented the subject in lecture format and will be tested using a
written exam at a later date.
Control Statement:
If you have any questions during the lesson please feel free to ask.
BODY
1. Teaching Point: Define key terms
Minutes
Allocated Time:
Introduction:
Learner Participation:
Knowledge Lesson Please follow along with your hand outs and take notes.
Skill Lesson
Powerpoint presentation with associated handouts.
Learning Support:
1. Food and nutrition
a. Food is any edible material that supports growth, repair and maintenance of the body.
Food also protects the body from infections and diseases.
b. Nutrition is the process by which body utilizes food for growth and maintenance and
healthy living.
c. Food functions in the body through the nutrients it contains.
2. Food and nutrients
a. Nutrients are substances found in food. They include:
i. Carbohydrates
ii. Fats/Oils
iii. Protein
iv. Vitamins
v. Minerals
b. Since Water is indispensable for life, it is considered both as a food and as a nutrient.
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AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
c. Dietary Fiber and some Phytochemicals of plant foods, although not nutrients as such, are
needed for good health.
d. What food does in the body, it does through the nutrients it contains. The body utilizes
these nutrients to grow and keep healthy and strong. All nutrients needed by the body are
available through food.
e. No food by itself (except for breast-milk which is adequate for babies up to six months of
age) has all the nutrients needed for full growth and health. Food therefore must be
balanced.
f. We therefore need a variety of foods to get all the nutrients the body needs.
3. Nutrients
a. Each nutrient has its own function in the body.
b. Specific nutrients do their best work in the body when present with other nutrients.
c. Nutrients are therefore mutually supportive.
4. Macronutrients and Micronutrients
a. Macronutrients are those that are needed in large quantities (tens or hundreds of grams)
every day. These are: Carbohydrates, protein and fats/oils.
b. Micronutrients are those that are needed in minute quantities (micrograms or at best
milligrams). These are vitamins, minerals and trace elements.
Knowledge Lesson:
Question:
Answer:
Check on Learning
In a knowledge lesson, pose questions to the class.
Click here to enter the question.
Click here to enter the answer.
Skill Lesson:
In a skill lesson, provide practice and watch students perform a skill.
2. Teaching Point: Compare carbohydrates
Minutes
Allocated Time:
Introduction:
Learner Participation:
Knowledge Lesson Please follow along with your hand outs and take notes.
Skill Lesson
Powerpoint presentation with associated handouts.
Learning Support:
1. Carbohydrates
a. Main function is energy production in the body.
b. Largest source of energy: 40 - 80 percent of the total energy intake in different countries.
Neither extreme is good. The ideal contribution is 60 percent.
c. One gram of carbohydrate provides 4 Kcal.
d. Grains (rice, wheat, maize), roots and tubers (potato, sweet potato, guam, banana) and
legumes (pulses, nuts) are rich sources of carbohydrates.
2. Sugar
a. Sweet fruits and some vegetables also provide carbohydrate in the form of sugar.
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AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
b. Milk sugar is lactose.
c. Honey has high content of fructose, the sweetest of all sugars.
d. Soft drinks contain sugar but almost no other nutrients.
3. Two forms of carbohydrates
a. Simple carbohydrates: glucose, fructose, sugar
b. Compound carbohydrates: starch in plants and glycogen in animals (liver and muscles)
c. Compound carbohydrates are polymers of glucose.
4. How carbohydrates are metabolized
a. Carbohydrates and sugars
b. Digestion in the intestine
c. Glucose (plus other monosaccharide's)
d. Absorbed into blood
e. In presence of insulin
f. Taken up by cells
g. In presence of O2
h. Metabolized to CO2 + H2O + Energy
i. (no side effects in glucose use in the body)
5. Carbohydrates storage in the body
a. During well-fed conditions, body glucose is stored in liver and muscles as glycogen, a
compound carbohydrate. Glycogen is therefore the animal counterpart of plant starch.
b. During starvation, glycogen of liver and muscle is broken into glucose to provide energy.
c. Glucose is the only metabolic fuel for the brain under normal conditions.
d. Carbohydrates taken in excess of energy requirements are directly converted into fat and
deposited in the body.
Knowledge Lesson:
Question:
Answer:
Check on Learning
In a knowledge lesson, pose questions to the class.
Click here to enter the question.
Click here to enter the answer.
Skill Lesson:
In a skill lesson, provide practice and watch students perform a skill.
3. Teaching Point: Analyze protein
Minutes
Allocated Time:
Introduction:
Learner Participation:
Knowledge Lesson Please follow along with your hand outs and take notes.
Skill Lesson
Powerpoint presentation with associated handouts.
Learning Support:
1. Proteins
a. Protein is the building material for all body parts, such as muscle, brain, blood, skin, hair,
nails, bones and body fluids.
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AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
b. It is essential for growth, repair of worn-out tissues, replacement of used-up blood and
resistance against infections.
c. Protein comes from both animal and plant foods.
d. Meat, fish, egg, and milk and milk products are rich sources of animal protein..
e. Legumes, nuts and beans are rich sources of plant protein.
f. Cereals are low in protein (e.g. rice: 6 – 8%, wheat: 12 – 14%), but because of their large
quantities in the diet, they meet a major portion of total dietary protein requirement.
g. Animal proteins are of high quality (“first-class” proteins) because of their more
complete and balanced composition of amino acids.
h. Plant proteins are of lower quality (“second-class” proteins) because they are incomplete
in one or more of the essential amino acids.
i. Combination of two or more plant foods can mutually supplement each other’s deficiency
and therefore give rise to high quality protein. For example, khichuri, which is a mixture
of rice and dal (pulse), is a good quality diet.
j. The protein from beans and legumes are of better quality than the protein from rice and
wheat products. These foods are considered less expensive meat substitutes and are often
called the ‘poor man’s meat’.
k. Potato is poor in protein (<3%), but this protein is of high quality.
l. Proteins are polymers of smaller units called amino acids, some of which can be
manufactured in the body (so-called “non-essential”), and others must be provided preformed by food (the essential amino acids).
m. Although the main function of protein is to build and maintain the body, it also gives
energy.
n. One gram of protein gives 4 Kcal.
2. How proteins are metabolized
a. Protein
b. Digestion in the
c. gastro-intestinal tract
d. Amino acids
e. Absorbed into blood
f. Taken up by the cells
g. Synthesize body proteins
Knowledge Lesson:
Question:
Answer:
Check on Learning
In a knowledge lesson, pose questions to the class.
Click here to enter the question.
Click here to enter the answer.
Skill Lesson:
In a skill lesson, provide practice and watch students perform a skill.
4. Teaching Point: Catergorize fats and oils
Minutes
Allocated Time:
Introduction:
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AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
Learner Participation:
Knowledge Lesson Please follow along with your hand outs and take notes.
Skill Lesson
Powerpoint presentation with associated handouts.
Learning Support:
1. Fats & Oils
a. Fats/oils are concentrated sources of energy needed by the body.
b. The term “fat” is commonly used to refer to a family of compounds called “lipids” which
are water-insoluble.
c. They include triglycerides, phospholipids and sterols such as cholesterol. Triglycerides
predominate both in the food and in the body.
d. 1 gm of fat provides 9 kcal, i.e. more than double the energy given by carbohydrate or
protein per unit weight.
2. Triglycerides
a. Chemically, triglycerides are fatty acid tri-esters of glycerol:
i. H2C – O – CO – fatty acid
ii. HC – O – CO – fatty acid
iii. H2C – O – CO – fatty acid
b. A triglyceride may be a FAT or OIL, depending on the predominant type of fatty acids it
contains: saturated, monounsaturated and polyunsaturated.
c. When predominant fatty acids are saturated and monounsaturated, then it is solid at room
temperature and is termed as fat.
d. Usually, triglycerides of land animal sources are FATs.
e. Examples are fats of beef, mutton, goat and chicken skin.
f. Saturated fatty acids are cholesterologenic, i.e. they increase blood cholesterol level.
g. Aquatic animals like the fish, especially the marine fish, have good preponderance of
polyunsaturated fatty acids and their fat is actually OIL.
h. When polyunsaturated fatty acids predominate, then it is liquid at room temperature and
is termed as OIL.
i. Usually, triglycerides of plant sources are OILs.
j. Examples are vegetable oils - mustard oil, soybean oil, sunflower oil, corn oil and other
cooking oils.
k. However, coconut and palm oil contain large proportions of saturated and
monounsaturated fatty acids.
3. Cholesterol
a. Some food items are rich in preformed cholesterol. Examples: egg yolk, liver, brain,
chicken skin.
b. Forms of blood cholesterol
c. HDL
=
Good cholesterol
d. LDL
=
Bad cholesterol
e. Fat provides the building materials for some body parts, such as brain, nerves and
hormones.
f. It also facilitates absorption, transport and storage of fat-soluble vitamins A, D, E and K.
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AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
g. Fat is therefore an essential nutrient. Like all other nutrients, fat is beneficial if consumed
in the right amount and if it is the right type.
h. Since high blood cholesterol is a risk factor for coronary heart disease, diet rich in
preformed cholesterol and saturated fat is to taken with caution after a certain age. It is,
however, not a problem for infants and young growing children.
Knowledge Lesson:
Question:
Answer:
Check on Learning
In a knowledge lesson, pose questions to the class.
Click here to enter the question.
Click here to enter the answer.
Skill Lesson:
In a skill lesson, provide practice and watch students perform a skill.
5. Teaching Point: Explain vitamins
Minutes
Allocated Time:
Introduction:
Learner Participation:
Knowledge Lesson Please follow along with your hand outs and take notes.
Skill Lesson
Powerpoint presentation with associated handouts.
Learning Support:
1.
6
Vitamins
a. Vitamins are food constituents vital for life. They cannot be synthesized in the body and must
therefore be taken with food. They are, however, needed in minute amounts.
b. Vitamins help in the metabolism and utilization of the carbohydrate, protein and fat in the cells.
They act as helpers (coenzymes) of enzymes involved in these metabolisms.
c. Vitamins thus help regulate body functions and maintain health. They also protect the body
against infections.
d. Vitamins are either water-soluble or fat-soluble.
e. Water-soluble vitamins are the B-complex vitamins and vitamin C.
f. B-complex vitamins are vitamin B1, B2, B6, B12, niacin, folic acid, biotin, pantothenic acid.
g. Fat soluble vitamins are vitamins A, D, E and K.
h. Soluble vitamins, when taken in excess of body needs, are excreted in urine.
i. On the other hand, fat-soluble vitamins,
when taken in excess, are stored in the body
(particularly liver) for use at times when the intake of these vitamins is inadequate.
j. Most vitamins can be derived from liver, fruits, vegetables, legumes and grains.
AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
7
AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
Knowledge Lesson:
Question:
Answer:
Check on Learning
In a knowledge lesson, pose questions to the class.
Click here to enter the question.
Click here to enter the answer.
Skill Lesson:
In a skill lesson, provide practice and watch students perform a skill.
6. Teaching Point: Catergorize minerals
Minutes
Allocated Time:
Introduction:
Learner Participation:
Knowledge Lesson Please follow along with your hand outs and take notes.
Skill Lesson
Powerpoint presentation with associated handouts.
Learning Support:
1. Minerals
a. Minerals are inorganic chemical elements present throughout the body in varying
amounts. Like the vitamins, they cannot be synthesized in the body and must be taken
with food.
b. Minerals act as co-factors of enzymes for metabolism.
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AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
c. Minerals form part of the structure of body tissues, such as bones, teeth and nails, blood,
nerves and muscles.
d. Minerals are vital to physical and mental development. They also help protect the body
against infections.
e. Meat, fish, milk, cheese, green leafy vegetables and legumes provide most of the
minerals needed by the body.
2. Dietary fibers
a. Dietary fibers are non-digestible, non-absorbable components of food.
b. Fibers form the bulk of the stool and help in clearing the bowel and in preventing
constipation and colon cancer.
c. Fibers inhibit absorption of glucose and cholesterol from the GI tract, thus are helpful in
diabetes and heart disease.
d. Fruits, vegetables, pulses and whole cereals are sources of dietary fiber.
e. Our daily diet should contain some fiber for good health and well being.
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AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
Knowledge Lesson:
Question:
Answer:
Check on Learning
In a knowledge lesson, pose questions to the class.
Click here to enter the question.
Click here to enter the answer.
Skill Lesson:
In a skill lesson, provide practice and watch students perform a skill.
7. Teaching Point: Define functional foods
Minutes
Allocated Time:
Introduction:
Learner Participation:
Knowledge Lesson Please follow along with your hand outs and take notes.
Skill Lesson
Powerpoint presentation with associated handouts.
Learning Support:
1. Functional foods
a. Non-nutrient components of health significance
b. Some plant foods show additional health benefits beyond basic nutrition. These foods are
called “Functional Foods”.
c. These ingredients protect our body from various diseases like diabetes, hypertension, and
some forms of cancer.
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AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
d. Bright examples of functional foods are tomatoes, mushroom, apple and guava, garlic,
onion, ginger, cloves and other spices, cabbage, cauliflower, broccoli, blackberry, and
tea.
e. The above functional foods should be a part of our daily dietary.
2. Classification of functional foods
3. Phytoprotectants in vegetables
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AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
12
AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
4. Phytoprotectants in tea
5. Phytoprotectants in spices
6. Phytoprotectants in whole cereals
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AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
7. Functional Foods of Current Interest in Mushrooms
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AFAMS Master Lesson Plan (MLP)
Nursing Program
Macronutrients
Knowledge Lesson:
Question:
Answer:
Check on Learning
In a knowledge lesson, pose questions to the class.
Click here to enter the question.
Click here to enter the answer.
Skill Lesson:
In a skill lesson, provide practice and watch students perform a skill.
END OF LESSON TEST
Allocated Time:
Instructions:
Test Questions or
Performance
Expected:
Test Key:
0 Minutes
You will be tested on this subject at a later date.
You will be expected to review and study the material taught in this session in
order to pass the associated written test. If you have difficulty with the material
please see me so we can review together.
None.
CONCLUSION
Allocated Time:
Summary:
5 Minutes
Review and re-emphasize the difficult Teaching Points below.
1.
2.
3.
4.
5.
6.
7.
8
9.
10.
Define key terms
Compare carbohydrates
Analyze protein
Catergorize fats and oils
Explain vitamins
Catergorize minerals
Define functional foods
Closing Statement:
Nurses work in various health care settings so it is important to gain an
understanding of this subject as it will apply to your clinical practice.
Re-motivating
Statement:
Nutrients are substances needed for growth, metabolism, and for other body
functions. Macronutrients are nutrients that provide calories or energy. The
prefix makro is from the Greek and means big or large, used because
macronutrients are required in large amounts. There are three broad classes of
macro-nutrients: proteins, carbohydrates, and fats. The main function of
macronutrients is to provide energy, counted as calories. While each of the
macronutrients provides calories, the amount provided by each varies.
15