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Praxishandbuch klinische Ernährung und Infusionstherapie pp 71–87Cite as

Makronährstoffe

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Zusammenfassung

Ernährung bedeutet die Utilisation von Nahrung durch lebende Organismen zum Zwecke eines normalen Wachstums, der Reproduktion sowie der Aufrechterhaltung der Gesundheit. Um dies zu gewährleisten, müssen Wasser, Kohlenhydrate, Proteine oder Aminosäuren, Fette, Vitamine und Mineralstoffe über die Nahrung zugeführt werden. Aufgrund der im Vergleich zu Vitaminen und Mineralstoffen erforderlichen quantitativ hohen Zufuhr an Kohlenhydraten, Proteinen und Fetten werden letztere als Makronährstoffe oder Hauptnährstoffe bezeichnet. Während bei den Kohlenhydraten und Fetten ihre Bedeutung als Energielieferanten für den menschlichen Organismus im Vordergrund steht, können Proteine bzw. Aminosäuren zwar auch energetisch verwertet werden, besitzen jedoch größere Bedeutung als strukturelle und funktionelle Komponenten des menschlichen Körpers.

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Authors
  1. U. Wenzel
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Editors and Affiliations

  1. Medizinische Klinik II, Zentrum der Inneren Medizin Gastroenterologie/Klinische Ernährung, Theodor-Stern-Kai 7, 60590, Frankfurt am Main, Deutschland

    J. Stein

  2. Chirurgische Klinik mit Poliklinik der LMU München-Großhadern, Marchioninistraße 15, 81377, München, Deutschland

    K.-W. Jauch

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© 2003 Springer-Verlag Berlin Heidelberg

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Wenzel, U. (2003). Makronährstoffe. In: Stein, J., Jauch, KW. (eds) Praxishandbuch klinische Ernährung und Infusionstherapie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-55896-2_5

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  • DOI: https://doi.org/10.1007/978-3-642-55896-2_5

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-62625-8

  • Online ISBN: 978-3-642-55896-2

  • eBook Packages: Springer Book Archive

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