Prevalence 4 dietary changes necessary usually

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Biology
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Chapter 49 / Exercise 11
Biology
Martin/Solomon
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3.Prevalence4.Dietary Changes – Necessary; usually management rather than restriction of dairy consumption
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Biology
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Chapter 49 / Exercise 11
Biology
Martin/Solomon
Expert Verified
III.Glucose in the BodyA.A Preview of Carbohydrate Metabolism1.Storing Glucose as Glycogen – Explain how and where the body stores glucose as glycogen2.Using Glucose for Energy – Explain that glucose is an important fuel for body cells3.Making Glucose from Protein – Explain how glucose can be made from protein4.Making Ketone Bodies from Fat Fragments – Discuss how the body can make ketone bodies from fat fragments and the situations where this is likely to occur5.Using Glucose to Make Fat – Explain how the body can use glucose to make body fatB.The Constancy of Blood Glucose – Explain the regulation of blood glucose (Figure 4-10) including:1.Maintaining Glucose Homeostasis – Describe the symptoms of low and high blood glucose2.The Regulating Hormones – Explain how insulin, glucagon, and epinephrine are involved in blood glucose3.Balancing within the Normal Range – Describe how food intake affects the maintenance of glucose within the normal rangeIM CA 4-14.Falling outside the Normal Range – Name the 2 conditions diagnosed when blood glucose is out of the normal range5.Diabetes – Discuss diabetesa.Type 1 diabetesb.Type 2 diabetes6.Hypoglycemia – Explain hypoglycemia7.The Glycemic Response IM WS 4-2, HN 4-1a.Describe the glycemic responseb.Glycemic indexIV.Health Effects and Recommended Intakes of Sugars IM CS 4-1A. Health Effects of Sugars – Discuss the health effects of sugars, including their influence on:1.Obesity and Chronic Diseases2.Nutrient Deficiencies3.Dental CariesB.Recommended Intakes of Sugars – Explain the recommended intakes including:IM WS 4-3, CA 4-21.Dietary Guidelines: reduce intakes of added sugars2.DRI: added sugars no more than 25% of a day’s total energy intake3.WHO & FAO: <10% of energy intakeC.Alternative Sweeteners – Discuss the use of these products, including: IM HN 4-21.Artificial Sweeteners2.Stevia—An Herbal Sweetener3.Sugar AlcoholsV.Health Effects and Recommended Intakes of Starch and FibersA.Health Effects of Starch and Fibers – Explain the role of fiber in1.Heart Disease – Heart disease and stroke2.Diabetes – Type 2 diabetes3.GI Health – The health of the GI tract4.Cancer5.Weight Management – Weight control6.Harmful Effects of Excessive Fiber Intake – Discuss the harmful effects of excessive fiber intakeB.Recommended Intakes of Starch and Fibers1.RDA for carbohydrate is 130 g per day; AMDR is 45%-65% of energy intake2.Daily Value for total carbohydrate is 300 grams per day
3.Dietary Guidelinesencourage a variety of whole grains, vegetables, fruits, and legumes daily4.Fibera.FDA sets the Daily Value at 25 grams for a 2,000-kcalorie dietb.DRI at 14 g per 1000 kcalorie intake (28 grams for a 2,000-kcalorie diet)C. From Guidelines to Groceries – Explain how to make healthy choices in the following categories: 1.Grains (Figure 4-13)2.Vegetables3.Fruits4.Milks and Milk Products5.Protein Foods6.

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