Exam 2 Study Guide

Question 1

What organs are involved in the regulation and control of blood glucose and how are they involved?

Answer 1

1. The liver and pancreas work together to control blood glucose.
2. The liver stores glucose as glycogen
3. The pancreas produces two key hormones, pancreatic beta cells produce INSULIN (lower blood glucose) and pancreatic alpha cells produce GLUCAGON (raises blood glucose)

Question 2

How does insulin regulate/control blood glucose? (How are glycogen and gluconeogenesis involved?) (5)

Answer 2

1. It is released in the fed state, when blood glucose is high.
2. It directs the liver to store glucose as glycogen through the process of glycogenesis
3. It directs muscle and adipose tissue to remove glucose from the bloodstream
4. It prevents glucose from being made (prevents gluconeogenesis)
5. LOWERS blood glucose

Question 3

How does glucagon regulate/control blood glucose? (How are glycogen and gluconeogenesis involved?) (4)

Answer 3

1. It is released in the fasted state, when blood glucose is low.
2. It causes the breakdown of liver glycogen into glucose (no glycogenesis)
3. It promotes glucose being made in the body (promotes gluconeogenesis)
4. RAISES blood glucose

Question 4

How does epinephrine regulate/control blood glucose? How is glycogen involved? (4)

Answer 4

1. Epinephrine “adrenaline” is released from adrenal glands in response to muscle activation (such as exercise)
2. It is a “fight or flight” response
3. It stimulates both the liver and muscle glycogen breakdown
4. RAISES blood glucose

Question 5

Who is glycemic load/glycemic index useful for?

Answer 5

diabetics

Question 6

How can you lower the glycemic index of a meal and how is this beneficial?

Answer 6

1. Don’t overeat high GI foods at one meal (dampens insulin release)
2. Substitue high GI foods for a low GL food (ezekiel break instead of white bread)
3. Combine low GI food with high GL food (peanut butter with bread)
   reduces effect on blood glucose
   soluble fiber slows glucose absorption
   fat slows gastric emptying

Question 7

What is glycemic index?

Answer 7

ratio of blood glucose response to a given food compared to a standard (usually glucose or white bread)
high GI: rapid spike in blood glucose and insulin release
low GI: slower increase in blood glucose (typically higher-fiber, higher-fat)
used to calculate glycemic load

Question 8

What is glycemic load?

Answer 8

a mathematical expression of both the glycemic index and the carbohydrate content of a food, meal, or diet.

Question 9

What is the difference between hyperglycemia and hypoglycemia?

Answer 9

1. hyperglycemia: when blood glucose gets too high; leads to confusion/difficulty breathing
2. hypoglycemia: when blood glucose gets too low; leads to dizziness/weakness, coma, death

Question 10

Diabetes is mainly caused by lack of (or poor function of) what hormone?

Answer 10

insulin

Question 11

What are the classes of lipids?

Answer 11

Triglycerides, phospholipids, and sterols (cholesterol, plant sterols)

Question 12

What are types of fatty acids? FA= organic acid; chain of carbon flanked by hydrogen

Answer 12

Saturated
Unsaturated: mono and poly (including essential)
Trans (processed fatty acids)

Question 13

structure, function, and food sources of triglycerides

Answer 13

Structure: 3 fatty acids attached to glycerol (water-soluble carbohydrate derivative)
The fatty acid can be removed. When one is removed: diglyceride and 1 free fatty acid. When two are removed: monoglyceride and 2 free fatty acids
Function/food source: most common type of lipid found in food and the body