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15 Cards in this Set
- Front
- Back
Fasting begins
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2-4 hours after a meal. When blood glucose levels return to basal levels
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Blood glucose levels begin to fall within ___ hour(s)
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1 hour after a meal
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When blood glucose levels fall, ____ declines and ____ rise
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insulin levels decline and glucagon levels rise
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glycogenolysis
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liver glycogen is degraded to provide glucose ot the blood
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lipolysis
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adipose triacylglycerols are mobilized which releases fatty acids and glycerol into the blood
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The major fuel oxidized during overnight fasting
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Fatty acids. Use increases with the length of the fast
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glucose-dependent tissues
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such as the brain and RBCs. During fasting, glucose continues to be oxidized by glucose-dependent tissues.
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Oxidizing fatty acids completely to CO2 and H2O is done by
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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.
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Maintenance of blood glucose.
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The liver produces glucose not only by glycogenolysis, but also by a 2nd process called gluconeogenesis.
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The major sources of carbon for gluconeogenesis are
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lactate, glycerol and amino acids.
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When the carbons of the amino acids are converted to glucose by the liver, their nitrogen is converted to
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urea
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Starvation begins after fasting for
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3 or more days. Then we are in the starved state.
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In starvation, muscle continues to burn fatty acids, but decreases its use of
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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.
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In starvation, brain uses ketone bodies. Then liver can decreases its rate of gluconeogenesis. consequently, there is _____ sparing.
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Protein sparing. Protein sparing preserves vital functions for as long as possible.
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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. |