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15 Cards in this Set

  • Front
  • Back
Fasting begins
2-4 hours after a meal. When blood glucose levels return to basal levels
Blood glucose levels begin to fall within ___ hour(s)
1 hour after a meal
When blood glucose levels fall, ____ declines and ____ rise
insulin levels decline and glucagon levels rise
glycogenolysis
liver glycogen is degraded to provide glucose ot the blood
lipolysis
adipose triacylglycerols are mobilized which releases fatty acids and glycerol into the blood
The major fuel oxidized during overnight fasting
Fatty acids. Use increases with the length of the fast
glucose-dependent tissues
such as the brain and RBCs. During fasting, glucose continues to be oxidized by glucose-dependent tissues.
Oxidizing fatty acids completely to CO2 and H2O is done by
muscle and most other tissues. However the liver only partially oxidizes FA to smaller molecules called "ketone bodies" which are then released into the blood.
Maintenance of blood glucose.
The liver produces glucose not only by glycogenolysis, but also by a 2nd process called gluconeogenesis.
The major sources of carbon for gluconeogenesis are
lactate, glycerol and amino acids.
When the carbons of the amino acids are converted to glucose by the liver, their nitrogen is converted to
urea
Starvation begins after fasting for
3 or more days. Then we are in the starved state.
In starvation, muscle continues to burn fatty acids, but decreases its use of
ketone bodies. As a result, the concentration of ketone bodies rises in the blood to a level at ketone bodies - which the brain begins to oxidize them for energy. The brain then needs less glucose, so the liver decreases its rate of gluconeogenesis.
In starvation, brain uses ketone bodies. Then liver can decreases its rate of gluconeogenesis. consequently, there is _____ sparing.
Protein sparing. Protein sparing preserves vital functions for as long as possible.
Protein-energy malnutrition I, BMI of ____.
II, BMI of ______.
III, BMI of ______.
Protein-energy malnutrition I, BMI of 17.0-18.4
II, BMI of 16.0-16.9
III, BMI of less than 16.