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NTS 135 Lecture Notes - Ketone Bodies, Blood Sugar, Hyperglycemia

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8 Dec 2022

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Nutrition Science

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Section 4. 5: putting carbohydrates to work in the body concepts: What are some important functions of fiber: providing energy: Supply calories/energy for use by body: main function of glucose. Certain tissues can use only glucose red blood cells: brain prefers glucose but can use ketone bodies, ketone bodies are partial breakdown products of fat that contain three or four carbons. Protein sparing: supply enough carbohydrate to prevent breakdown of protein for energy. Prevents ketosis: adequate carbohydrate prevents the inefficient breakdown of fats to ketones: regulating blood glucose: Lack of glucose control can produce hyperglycemia or hypoglycemia. Hyperglycemia: high blood glucose, greater than 125 milligrams per 100 milliliters of blood. Hypoglycemia: low blood glucose: below 40 to 50 milligrams per 100 milliliters of blood for nondiabetics, blood glucose control: Pancreas: releases insulin, net effect to lower blood glucose: promotes glycogen synthesis increases glucose uptake by the cells, including muscle and fat cells reduces conversion of amino acids into glucose (gluconeogenesis)

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Related Questions

what are the main function of each of the biomolecules carbohydrates protein lipids and nucleic acids

ivorygrasshopper925

Does anyone know how to do this lab?

Step 1: Select a food item that has at least $1 \mathrm{gram}$ of each macronutrient.

On the same document that will contain the rest of the steps completed, provide two images: the first image should display the name of the food item with a clearly visible view of the student's name attached (or written) somewhere on the food container (post-it notes should suffice as long as the name is clearly visible), and the second image should display the nutritional data (total calories and grams of carbohydrates, lipids and protein at a minimum) of the food from the same container.

The images are to NOT originate from the web, the student is to actually possess the food item and take an image of it. Do NOT insert text into the picture, actually use a writing utensil and either write on the food container, or use a sticky note (do not cover the important information, such as the name of the food item, or the food label).

Step 2: Identify the total number of grams of carbohydrates, lipids, and proteins per serving of the food

Step 3: Multiply the grams for each macronutrient by the appropriate caloric value; these are the "per serving" values. Add these values to obtain the calories per serving.

Do not use the calories provided on the label as a calculated answer without demonstrating that the values on the food label indeed calculates to the value provided. This will be considered wrong as the point of the exercise is to analyze the total caloric count utilizing the values given per macronutrient on the nutrition label.

Step 4: Multiply the "per serving" values obtained above by the total number of servings that is typically consumed when eating this food in one meal. If only one serving of the food is consumed, demonstrate this, do not simply think that one should presume this. Provide the total at the end.

Step 5: Compare the calculated value of the total kcals consumed to the value provided on the label multiplied by the same serving size. Note if there is a caloric difference.

Step 6: Briefly (two to three sentences will suffice) discuss the potential future of this food being consumed after analyzing its caloric information, and why it will still be a part of the diet, or why it will be omitted.