Carbs_Part+II_Student_F10

Carbs_Part+II_Student_F10 - CarbohydratesPart II Chapter 4...

Info iconThis preview shows pages 1–14. Sign up to view the full content.

View Full Document Right Arrow Icon
Carbohydrates—Part II Chapter 4
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Glucose homeostasis Blood glucose must be kept within relatively narrow range Primarily hormonal regulation: insulin glucagon
Background image of page 2
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Background image of page 4
Epinephrine “Fight-or-Flight” hormone Previously called _adrenaline_ Released during periods of stress Promotes _ glycogenolysis** _
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
When glucose regulation fails Diabetes Insufficient or ineffective insulin Hypoglycemia Excessive insulin release hours after meal
Background image of page 6
Symptoms of hypoglycemia Weakness Rapid heartbeat (tachycardia) Sweating Anxiety Hunger Trembling
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Management of hypoglycemia Consume fiber-rich carbs instead of refined Adequate protein intake Small, frequent meals
Background image of page 8
Glycemic response How _quickly_ glucose rises after meal How _high_ glucose level rises How quickly glucose returns to normal Desirable: _slow_glucose absorption _modest_ rise in blood glucose _smooth_ return to normal levels
Background image of page 9

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Background image of page 10
Glycemic index Foods classified according to glycemic response they elicit Glucose control may be improved by focusing on foods with _low_ glycemic index May also improve blood lipids & lower heart disease risk May aid in weight management (fiber—satiety link)
Background image of page 11

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Glycemic index of some foods
Background image of page 12
Controversy surrounding glycemic index Limited scientific evidence Index determined for relatively few foods _Wide variation_in testing results Values affected by Lab testing methods Individual differences in _digestive processes_
Background image of page 13

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 14
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 37

Carbs_Part+II_Student_F10 - CarbohydratesPart II Chapter 4...

This preview shows document pages 1 - 14. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online