Exam 1 Study Guide Flashcards
(171 cards)
1
Q
What does essential means in terms of nutrition?
A
Essential nutrients are nutrients the body cannot make (or make enough of) for itself.
2
Q
Essential nutrients must be provided in the \_\_\_\_ To be an essential nutrient 1. \_\_\_\_\_\_ 2. \_\_\_\_\_\_ 3. \_\_\_\_\_\_
A
diet
- omission of the nutrient leads to health decline
- regains normal function when restored to the diet
- it has a specific biological function
3
Q
What are the six classes of nutrients and how many calories per gram does each provide?
A
Carbohydrates (~4 kcal/g) Lipids (~9 kcal/g) Proteins (~4 kcal/g) Vitamins (0 kcal/g) Minerals (0 kcal/g) Water (0 kcal/g)
4
Q
Carbohydrates are a major source of _____ in the diet
They are the main form of ____ for cells
A
calories
energy
5
Q
What are the three types of carbohydrates?
A
- simple sugars: small molecules found naturally in fruits, vegetables, dairy
- complex carbohydrates: formed when many simple sugars join together
- Dietary fiber: a complex carbohydrate whose bonds cannot be broken down by human digestive processes
6
Q
Lipids are comprised of _____ ____ and _____ ____
Fats: ____ at room temp
Oils: _____ at room temp
A
animal fats and plant oils
solid
liquid
7
Q
Lipids do not ____ in water
They are the main form of _____ storage in the body
A
dissolve
energy storage
8
Q
Proteins are the main ______ material of the body
They are a major component of _____; important component of ____
Made up of _____ _____
A
structural
muscle; enzymes
amino acids
9
Q
Vitamins enable _____ _____ to occur in the body
What are the two types? Are they stored or excreted?
A
chemical reactions
Two types:
Fat solubles - stored
Water soluble - excreted
10
Q
Minerals have numerous functions in the body: \_\_\_\_\_\_ system function \_\_\_\_\_\_ balance component of \_\_\_\_\_\_ systems \_\_\_\_\_\_\_ and other cellular processes
A
nervous
water
structural
metabolic
11
Q
Minerals include these electrolytes
A
Na (sodium), K (potassium), Cl (chlorine)
12
Q
Water has numerous vital functions in the body - \_\_\_\_\_\_ and \_\_\_\_\_\_ - transports \_\_\_\_\_\_ and \_\_\_\_\_ - \_\_\_\_\_\_\_ regulation It is the majority of our \_\_\_\_\_ \_\_\_\_\_ Found in \_\_\_\_
A
solvent and lubricant nutrients and waste temperature body weight foods
13
Q
Which of the six classes of nutrients are macronutrients/micronutrients?
A
Macro: (needed in relatively large amounts)
-Carbohydrates, Lipids, Proteins, Water
Micro: (needed in relatively small amounts)
-Vitamins, Minerals
14
Q
What is the difference between hunger, appetite, and satiety?
A
Hunger: physiological, biological drive to eat controlled by internal body mechanisms
Appetite: psychological, mental drive to eat affected by external food choice mechanisms
Satiety: a feeling of satisfaction that temporarily halts out desire to keep eating
15
Q
Which hormone cues satiety and which one cues hunger?
A
Leptin: cues satiety
Ghrelin: cues hunger
16
Q
Calorie vs. kilocalorie vs. calorie
A
calorie: how energy is measured in food
1,000 calories = 1 kilocalorie (kcal) = 1 food Calorie
17
Q
What’s included under DRI?
What is NOT part of DRI?
A
Under DRI (Dietary Reference Intake): 1. Recommended Dietary Allowance (RDA) 2. Adequate Intakes (AI) 3. Tolerable Upper Intake Level (UL) 4. Estimated Average Requirement (EAR) 5. Acceptable Macronutrient Distribution Ranges (AMDR) NOT under DRI: Daily Value (DV)
18
Q
What does RDA stand for and what is its use?
A
Recommended Dietary Allowance
average daily nutrient intake level that meets the needs of nearly all (97-98%) healthy people in a particular life stage and gender group
- derived from lots of experimental evidence
19
Q
What does AI stand for and what is its use?
A
Adequate Intakes
the recommended average daily nutrient intake level that appears to be adequate for people of a particular life stage or gender group to maintain health
- used when not enough evidence is available to set an RDA
20
Q
What does UL stand for and what is its use?
A
Tolerable Upper Intake Level
the highest average daily nutrient intake level that is unlikely to cause negative health effects long term
21
Q
What does EAR stand for and what is its use?
A
Estimated Average Requirement
the average daily nutrient intake estimated to meet the needs of half of healthy individuals
22
Q
What does AMDR stand for and what is its use?
What are the recommended macronutrient ranges?
A
Acceptable Macronutrient Distribution Ranges
ranges of intakes for the energy-yielding macronutrients that are sufficient to provide adequate total energy and nutrients while minimizing risk of chronic disease
- Carbs: 40-65% of total cal
- Fat: 20-35%
- Protein: 10-35%
23
Q
What are the purposes of the DRI lists?
A
RDA and AI: adequacy (providing all of the essential nutrients and energy in amounts sufficient to maintain health and body weight)
UL: safety
EAR: useful for research and policy
AMDR: provides healthful ranges for energy-yielding nutrients
24
Q
Purpose of DV?
A
allows consumers to quickly compare food
indication of food contents
25
Difference between nutrient density and energy density?
| examples
nutrient density: a measure of the vitamin, mineral, and protein content of food vs. its kcal content
energy density: a measure of the amount of kcals in the food vs. the weight of the food
- High energy density foods (rich in calories, weighs little) peanut butter, chocolate
- Low energy density foods (lower calories per weight)
iceberg lettuce, berries
26
What is the difference between fortified and enriched products?
Fortified: Nutrient added that is not naturally found in that food -vitamin D added to milk
Enriched: Nutrient replaced that was lost during processing -B vitamins added to white flour
27
What is malnutrition and what are the types?
malnutrition: failing health from long-standing practices that do not coincide with nutrient needs
undernutrition: nutrient intake is below body need
overnutrition: nutrient intake is in excess of body need
28
What are the pillars of a nutritious eating pattern?
| Characteristics of a Healthy Diet?
adequacy, balance, calorie control, moderation, variety
| -variety, balance, moderation
29
What is EER? is it included in DRI?
Estimated Energy Requirements -average dietary intake predicted to maintain energy balance in a healthy person
- unique to each individual based on age, gender, height, weight, and activity level
NO
30
When are food labels needed?
- nearly all packaged foods and processed meat products
- if specific health claims are made
- if the food is fortified with a specific nutrient
- fresh fruit, vegetable, raw single ingredient, poultry, fish are *voluntary*
31
What may food labels include?
Nutrient claims
- FDA-approved food label statements that describe the nutrient levels in foods. "good source of vitamin A"
Health claims
-FDA-approved food label statements that link food components with disease or health related conditions "may reduce cholesterol"
Structure/function claims
-Legal but unregulated statements describing the effect of a substance on the structure or function of the body "supports immunity and digestive health"
32
What MUST food labels include? (6)
1. The common or usual name of the product.
2. The name and address of the manufacturer, packer, or distributor.
3. The net contents in terms of weight, measure, or count.
4. The nutrient contents of the product (Nutrition Facts panel).
5. The ingredients in descending order of predominance by weight and in ordinary language.
6. Essential warnings, such as alerts about ingredients that often cause allergic reactions or other problems.
33
What does MyPlate include? What nutrients do they provide?
Fruits: contribute folate, vitamin A, vitamin C, potassium, and fiber
Vegetables: contribute folate, vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, and fiber
Protein: contribute protein, essential fatty acids, niacin, thiamin, vitamin B6 and B12, iron, magnesium, potassium, and zinc
Grains: contribute folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, and fiber
Dairy: contribute protein, riboflavin, vitamin B12, calcium, potassium and (when fortified) vitamin A and vitamin D
34
US department of agriculture publishes the _____ _____ for ______ (____) as part of a national nutrition guidance system -food-based strategies to achieve the DRI values'
NOT PART OF DRI
Dietary Guidelines for Americans (DGA)
35
providing all of the essential nutrients and energy in amounts of sufficient to maintain healthy and body weight
adequacy
36
providing many different foods from within a food group choices do not overemphasize one nutrient or food type over another
balance
37
controlling energy intake
calorie control
38
providing food within set limits os as not to overconusme
moderation
39
providing a wide selection of foods
| foods chosen differ from one day to the next
variety
40
Body fluids supply ____, _____, _____, to tissues
| deliver fresh supplies and pick up _____
nutrients, water, oxygen
| wastes
41
The body's circulating fluids include
_____: the fluid of the cardiovascular system
- _____, ____, ____, ____, ____, and other components
- travels in ____, ____, and _____
Blood
water, rbc's, wbc's. nutrients, oxygen,
arteries, veins, capillaries
42
Lymph: ____ that moves from the _____ to bathe ____
| - travels in its own _____
fluid, bloodstream, tissues
| vessels
43
Extracellular fluid is the fluid _______ cells
| What does it do?
surrounding
| transports materials to and from cells
44
Intracellular fluid is the fluid _____ cells
| What does it do?
inside
| provides a medium for cellular reactions to occur
45
The cardiovascular system consists of _____ and ______ ______
- circulates _____
heart and blood vessels
| blood
46
Pulmonary circulation is when _____ flows to the ____ where it picks up _____ and releases ______ _____, then returns to the _____
blood, lungs
oxygen, carbon dioxide
heart
47
Systemic circulation is when freshly ______ ______ is pumped to the rest of the ___
oxygenated blood
| body
48
Blood passes through the digestive system. It picks up nutrients and carries them to the _____ via the ______ ______ ______; fats travel via _____
The ______ then processes absorbed nutrients
Blood is cleaned of wastes in the _____
; liver; hepatic portal vein
lymph
liver;
kidneys
49
Transport of fat in the bloodstream occurs via _____ _____
lymphatic system
50
The lymphatic system includes _____ ______ (_____) and _____
lymphatic vessels (lacteals) and lymph
51
____ and water do not mix
fat
52
dietary fat must be packaged into ______
chylomicrons
53
chylomicrons are too large to be absorbed by the _____ in the ______
instead they are carried via the ______ ______ before returning to the _____
capillaries; intestine
| lymphatic system; blood
54
The immune system includes _______ (______) immunity and _______ (______) immunity
nonspecific (innate)
| specific (adaptive)
55
Nonspecific (innate) immunity includes _______ and ______ barriers
physical and chemical barriers
56
Specific (adaptive) immunity includes _____ production
antibody production
57
Nutritional _______ often result in decreased immune system function
deficiencies
58
The nervous system detects ______, directs ______, and controls _______ and ______ functions
sensations, movements, physiological and intellectual
59
The basic unit of the nervous system was the
neuron
60
The Central Nervous System include the _____ and _____ _____
brain and spinal cord
61
The Peripheral Nervous System includes _____ that what?
nerves that reach everything else (besides brain and spinal cord)
62
what system is "rest and digest" and which one is "fight or flight"
parasympathetic nervous system
| sympathetic nervous system
63
in the nervous system, signals are sent from the _____ to the _____ and vice versa via _____ and _____ signals
brain, body
| electrical and chemical signals
64
Electrical signals travel along ______ and are converted to ______ signals called _______
neurons; chemical signals; neurotransmitters
65
Neurotransmitters are often made from ______ ______
amino acids
66
______ is the preferred fuel for the brain
Glucose
67
Lipids support the ______ ______ covering ______ ______ which allows for quicker _______ of signals
myelin sheath; nerve fibers; transmission
68
Minerals and electrolytes are needed for ______ _______
nerve impulse
69
The digestive system consists of _______ (___) ______ and _______ organs
gastrointestinal (GI) tract
| accessory
70
In the digestive tract, the GI tract contains the _____ and the accessory organs aid in ____
food
| digestion
71
The digestive system performs _______ and _______ processes of digestion and ______ of nutrients, and ______ of wastes
mechanical and chemical
absorption
elimination
72
Mechanical process of digestion involves ______ and ______
chewing and motility
73
Chemical process of digestion involves ______/______ _________
enzymatic/acidic breakdown
74
The _____ is the beginning of the digestive system
mouth
75
the mouth does ______ which is chewing to break down food
mastication
76
In the mouth, you get taste via _____ _____ on the _____. Tastes include _____, ______, ______, ______, and ______ (_____)
taste buds; tongue; sweet, sour, salty, bitter, and umami (savory)
77
In the mouth, _____ _____ produce saliva and digestive enzymes
salivary glands
78
Saliva, produced by salivary glands, is a _____ and _____
lubricant; solvent
79
Digestive enzymes include _____ and _____
amylase and lipase
80
Amylase break down ______ (____) and are produced by _____ _____ and ______
starches (carbs)
| salivary glands; pancreas
81
Lipase break down ____ and are produced by ____, _____, and _____
fats
| tongue, stomach, pancreas
82
The _____ is a long tube in the digestive system
esophagus
83
In the esophagus, the _____ is flap of tissue that, in the act of swallowing, blocks off the _____ (path to lungs) to prevent chocking
epiglottis, larynx
84
_______ is a wavelike muscular squeezing that moves food through the ____ ____
Peristalsis; GI tract
85
______ are ring-like muscles that prevent backflow of GI content
Sphincters
86
The stomach has 2 _____: the ______ _____ (______) and ______
sphincters: lower esophageal (gastro esophageal) and pyloric
87
The ____ of the stomach varies individually and can be altered. The stomach holds up to ____ cups
size; four
88
The stomach contains _____ _____
| It's where the formation of _____ (_____ _____ and _____) happens
gastric juices
| chyme (gastric juice and food)
89
In the stomach, production of _____ ____ is needed for ____ absorption
intrinsic factor; B12
90
Very little _____ occurs in the stomach
absorption
91
Cells secrete thick, viscous ______ that coats and protects stomach ______
mucus; lining
92
Besides mucus, multiple _____ _____ and rapid ____ ____ prevent ______ of the stomach
muscular layers; cell turnover; auto-digestion
93
Gastric juice in the stomach is made up of ______, _____ _____, and ______ ______ (____)
it activates protein-degrading _____ and denatures ______
water, digestive enzymes, and hydrochloric acid (HCI)
| enzymes, proteins
94
The parts of the small intestine, in order, are the _____, ______, and _____
duodenum, jejunum, and ileum
95
The majority of absorption in the small intestine occurs in the _____
duodenum
96
______, ______ (from gallbladder), and _______ secretions in the small intestine contain ______ to help breakdown carbs, proteins, fats, and also neutralize _____ of stomach contents
pancreatic, biliary, and intestinal; enzymes; acidity
97
The small intestine has a massive absorption capacity that includes _____ walls, ______ on each wall (fingerlike projections), and ______ on each _____ (hairlike projections that trap nutrients
What is their purpose?
folded; villi; microvilli on each villi
| to increase surface area
98
Each absorption cell of the small intestine, called _______, have their own ____ and _____ supply
enterocytes; blood, lymph
99
Passive diffusion is the free movement of nutrients _____ the ____ _____
across the cell membrane
100
In facilitated diffusion, a _______ _______ is used to move _____ a concentration gradient (from an area of _____ concentration to an area of _____ concentration)
carrier protein; down; higher; lower
101
Active absorption involves a _____ _____ and uses _____. Moves nutrients _____ a concentration gradient
carrier protein; energy; against
102
In phagocytosis (involves ______) and pinocytosis (involves ______), the _____ ____ forms an indentation and _____ the nutrient
compounds; liquids; cell membrane; engulfs
103
What are the types of transport used to absorb nutrients?
passive diffusion, facilitated diffusion, active absorption, phagocytosis, and pinocytosis
104
The large intestine contains the _______ foodstuffs
| It has NO ____ or _____
indigestible
| villi or enzymes
105
The large intestine involves the absorption of _____, some ______, and ______
water, minerals, vitamins
106
The large intestine contains lots of ______
bacteria
107
The bacteria in the large intestine help ______ remaining foodstuffs and _____ some vitamins
_____ are bacteria that provide health benefits
metabolize, synthesize
| Probiotics
108
The _______ is the last portion of the large intestine
rectum
109
The rectum does the elimination of ______ aka ______
stool; feces
110
What are the two anal sphincters and what do they do?
internal: automatic control
external: voluntary control
111
The endocrine system secretes ______ from _____ _____
hormones; endocrine glands
112
Hormones are _____ ______ that are secreted and released directly into _____
They regulate _____ ______
chemical messengers
blood
body conditions
113
What are the nutritionally relevant hormones?
leptin, ghrelin, glucagon, insulin
114
What are the main organs of the digestive system?
The mouth, salivary glands, esophagus, stomach, small intestine, large intestine, rectum, anus
115
What are the accessory organs of the digestive system?
gallbladder, pancreas, liver
116
The gallbladder's functions are the _____ and ______ of ______
storage and secretion. bile
117
Bile is produced in the ____ and stored in the _____
| it is composed of _____, _____ _____, and ______ ______
liver, gallbladder
| water, bile salts, and bile acids
118
Bile is essential for digestion and absorption of ____
| - _______: dissolve _____ in water
fat
| emulsification. fats
119
The pancreas has a(n) ______ function because it releases _____ and ______ that regulate ____ _____
endocrine
glucagon and insulin
blood glucose
120
Pancreatic juices have a(n) ______ function because it has _______ that neutralizes HCI and digestive enzymes, pancreatic ______ and _____. it has this function because inside the digestive tract is still technically outside the body
exocrine; bicarbonate; lipase and amylase
121
The liver filters _____ coming from the ____ ____via the _____ _____ _____ before passing it to the rest of the body
blood; GI tract; hepatic portal vein
122
The liver's functions include _____ _____, ______, and ______
______ processing
______ circulation
- recycling of _____ between small intestine and liver via the _____ _____ ____
nutrient sensor, storage, detoxification
lipoprotein
enterohepatic
bile; hepatic portal vein
123
Does what you eat affect your gene expression?
yes; the concentrations of certain nutrients in the body fluids and tissues influence the genes to make more or less of certain proteins. These changes, in turn, alter body functions in ways that ultimately hold meaning for health and disease.
124
Genes affect how the body handles ______ and these in turn affect ____ _____
nutrients; gene expression
125
Genetic information in DNA is "trapped" in the _____
nucleus
126
DNA is copied onto _____ during ______
RNA; transcription
127
RNA can move out of the nucleus to the ______ carrying the copied DNA code to _____
cytoplasm; ribosomes
128
In the ribosomes, the RNA template is used to make specific _____ which is called ______
proteins; translation
129
There's a complete set of _____ in each cell
| - they can be turned off or on at certain times and this determines what kind of cell it becomes
genes
130
Gene variations can result in _____ _____ of ______ and can be influenced by ______
inborn error of metabolism
| nutrients
131
What are the different types of carbohydrates?
simple carbohydrates: sugars
- monosaccharides, disaccharides
complex carbohydrates: starch (digestible), fiber (indigestible), glycogen
- polysaccharides
132
How do starches, fiber, monosaccharides, etc differ?
Monosaccharide: "one sugar" simple sugar unit
- glucose, fructose, galactose
Disaccharide: two monosaccharides
- sucrose, lactose, maltose
Polysaccharide: contains over 1000 sugar units. "many sugars"
- in plants: digestible starch, indigestible fiber (insoluble, soluble)
- animal form: glycogen
-
133
Where does the sugar in plants come from?
photosynthesis: plants use photosynthesis to convert carbon dioxide, water, and sunlight into simple sugars and oxygen
134
What is the storage form of carbohydrate in humans? Where do we find it? What starch is it similar to?
Glycogen: storage form of carbohydrates for humans/animals
- Liver glycogen (blood glucose) 100 grams in the body , muscle (only used in the muscle cell) 400 grams in the body
- structure similar to amylopectin
135
What are the three main dietary disaccharides, and what monosaccharides are they made up of? What are their main food sources?
1. Sucrose
- Glucose + Fructose
- Table sugar
2. Lactose
- Galactose + Glucose
- Milk products
3. Maltose
- Glucose + Glucose
- Malt sugar
- Formed when starch is broken down to two glucose
136
What are the differences between nutritive and non-nutritive sweeteners? What are some examples of each?
Nutritive: provides kcal on some scale
| Non-nutritive/alternative/artificial: essentially no kcal
137
Nutritive sweeteners include what?
Their _____ content varies
metabolized to glucose _____
high-fructose corn syrup, honey, maple sugar, table sugar, sugar alcohols
kcal
readily
138
```
Sugar alcohols (nutritive) have ____ kcal/g
They are absorbed/metabolized to glucose ____
```
2.6
| slowly
139
Non nutritive sugars include what?
They are substantially sweeter than _____
_____ determined by FDA
sugar substitutes such as aspartame
sucrose
safety
140
Which sweetener is dangerous for people with phenylketonuria? Why?
aspartame: contains the amino acid phenylalanine
| found in diet coke
141
Carbohydrate digestion outside the body begins with ______
cooking
142
Cooking softens _____ _____ in carbs
When starches are heated, starch granules ______ (soaking up _____)
making them easier to _____, ______, and _____
fibrous tissues
swell; water
chew, swallow, digest
143
Carbohydrate digestion within the body begins in the ______
mouth
144
Carbohydrate DATE: In the mouth, salivary _____ from salivary glands breaks ______ to ______
Prolonged _____ releases more of this
-this is a minor contribution to digestion
amylase; starches; disaccharides; chewing
145
Carbohydrate DATE: in the ______, an acidic environment, salivary amylase is _______, there is no further ______ digestion in the stomach
______ moves food to the small intestine
stomach, deactivated, starch, peristalsis
146
Carbohydrate DATE: Pancreas releases enzymes into the ______ of the ____ _____
this pancreatic amylase produces ______ and _______
duodenum of small intestine
| monosaccharides and disaccharides
147
Carbohydrate DATE: _____ of the small intestine release enzymes that break ______ into their respective ______ which can then be _______
enterocytes; disaccharides; monosaccharides; absorbed
148
Carbohydrate DATE: maltase acts on ______ sucrase acts on ______ lactase acts on _____
maltose, sucrose, lactose
149
Carbohydrate DATE: Glucose and Galactose use ______ absorption into enterocytes and is absorbed with _____
Fructose uses ______ ____ into enterocytes. It attracts _____, has ______ potential . some can be converted to ________
active; sodium
| facilitated diffusion; water; diarrhea; glucose
150
Carbohydrate DATE: Absorbed ______ in the enterocytes enter the ______ _____ _____ for transport to the _____
Liver transforms _____ and _____ to _____
The liver can
- release _____ into bloodstream to maintain blood glucose
- store excess ______ as _____ or _____
monosaccharides; hepatic portal vein; liver
fructose and galactose to glucose
glucose,
glucose, glycogen or fat
151
Carbohydrate DATE: minor amount of dietary carbs go undigested. these carbs travel to the _____ to be fermented by _______ which produce _____ and _____
colon; bacteria; acids and gases
152
Carbohydrate DATE: _____-______ fats produced by bacteria are metabolized for _____ by the bacteria
may promote health of the _____
short-chain, energy, colon
153
What are the functions of Carbohydrate?
supplying energy, protein sparing, preventing ketosis
154
How do carbohydrates supply energy?
red blood cells use glucose (they have no mitochondria)
brain and CNS: use glucose mainly but can also use ketones (byproducts of fat breakdown in body during periods of starvation or low carb intake)
muscle cells and peripheral tissues: use glucose and byproducts of fat breakdowns
155
What is protein sparing?
means supplying enough dietary carbohydrates to prevent breaking down of body protein
156
under adequate carb intake, protein is used for what?
building/maintaining body tissues
157
under low carb intake, what happens to the body?
the body makes glucose from body protein breakdown - gluconeogenesis
158
under starvation, what does the body do?
the body pulls protein from vital organs and this results in weakness, poor organ function, possible failure (death)
159
What is ketosis? When does it occur? Why?
breaking down fat stores for creation of usable form of energy (ketones)
occurs during prolonged fasting/starvation/low carb intake
- not enough glucose coming in via the diet so the diet breaks down its fat stored into a metabolite the cells can use for enegy
160
ketosis is not dangerous for normal people but it is for people with uncontrollable ______
diabetes
161
RDA recommends _____ g/day for carbohydrates needed to supply _____ and _____
130; brain and CNS
162
Average U.S. intake of carbs is ___ to __ grams - about ___% of calorie intake
recommended calorie intake is ___-___% so this is good
180-330
50%
45-65%
163
hyperglycemia vs. hypoglycemia
hyperglycemia: when blood glucose gets too high, confusion and difficulty breathing
hypoglycemia: when blood glucose gets too low, dizziness and weakness, coma death
164
The ____ and ____ work together to control blood glucose
liver and pancreas
165
liver and pancreas work together to control blood glucose
the liver stores glucose as ______
pancreas produces two key hormones, _____ and _____ they are _____ related
glycogen
insulin, glucagon
inversely
166
Insulin is made from pancreatic _____ cells
- released in the ____ state, when blood glucose is _____
- directs liver to store glucose as glycogen (_______)
- directs _____ and ______ tissue to remove glucose from the bloodstream
- _______ glucose from being made ( preventing ______)
- overall, it _____ blood glucose level
```
beta
fed, high
glycogenesis
muscle and adipose tissue
prevents, gluconeogenesis
LOWERS
```
167
Glucagon is made from pancreatic ______ cells
- released in ____ state, when blood glucose is _____-
- causes the breakdown of liver glycogen into glucose (______)
- _______ glucose being made in the body ( promotes ______)
- overall, it ____ blood glucose level
```
alpha
fasted, low
glycogenolysis
promotes, gluconeogenesis
RAISES
```
168
_______ "adrenaline" is released by ____ glands in response to muscle activation/use (such as exercise)
"_____ or _____" response.
stimulates both liver and muscle _____ breakdown
-overall, _____ blood glucose
epinephrine, adrenal
fight or flight
glycogen
raises
169
recommended fiber intake
women: 25 g/day
men: 38 g/day
170
A healthy eating pattern will.... (3)
include lots of nutrient-dense foods
provide the right energy-dense foods
limit empty calories
171
Characteristics of a Healthy Diet
variety, balance, moderation
