Macronutrients: Carbohydrates, Proteins, and Fats

This comprehensive topic examines the three primary macronutrients—carbohydrates, proteins, and lipids—focusing on their chemical structures, dietary sources, physiological functions, and recommended intakes. Tailored for Zambian tertiary students in nutrition, dietetics, or food science, the module delves into carbohydrate classification (mono-, di-, and polysaccharides), protein quality and complementation, and fatty acid profiles (saturated, unsaturated, trans fats). Learners will explore digestion, absorption, and energy contributions (4 kcal/g for carbs and protein, 9 kcal/g for fat), alongside health implications of macronutrient imbalance, including obesity, cardiovascular disease, and diabetes. Understanding macronutrients is critical for passing university-level nutrition assessments and for designing evidence-based dietary interventions in clinical, community, or sports nutrition settings across Zambia. The content supports competency in nutritional assessment, menu planning, and public health nutrition strategies aligned with Zambia's dietary guidelines and non-communicable disease prevention efforts.