1. At times the level of glucose rises above the set point 2. When this happens the pancreas...
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1. At times the level of glucose rises above the set point
2. When this happens the pancreas secretes insulin into the blood.
3. Insulin opens the gated channels for glucose on all body cells and triggers the liver to store glucose as glycogen. As a result, the blood glucose drops
4. At others times, the glucose level falls below the set point.
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4. At others times, the glucose level falls below the set point. Which triggers the pancreas to release glucagon.
5. Glucagon causes the glucose transport proteins to close and triggers the liver to convert glycogen to glucose.
6. Blood glucose rises
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Mutant gene for appetite
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The average American diet is too high in refined carbohydrates but so low in complex carbohydrates that it is too low in total carbohydrates. The average American diet is too low in fiber and too high in fat and proteins. The best ratio according to most nutritionists is:
50% carbohydrates by % of calories30% proteins by % of calories 20% fats by % of calories
However, there are:4 Kilocalories/g in carbohydrates4 Kilocalories/g in proteins9 Kilocalories/g in fats
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CarbohydratesCarbohydrates are a major source of energy and should account for 50% to 60% of calories consumed each day. Sugars:• monosaccharides and disaccharides • Sources: found in fruits (sucrose, glucose, fructose, pentose), milk (lactose), and soft drinks and sweets. Complex Carbohydrates:• polysaccharides • Sources: found in whole grain cereals, flour, bread, rice, corn, oats, potatoes, and legumes.
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• Protein should account for 10% to 20% of the calories consumed each day. Protein is essential to the structure of red blood cells, for the proper functioning of antibodies resisting infection, for the regulation of enzymes and hormones, for growth, and for the repair of body tissue.Protein sources:• Amino acids are the building blocks of protein and are found in a variety of foods. Meat, milk, cheese, and egg are complete proteins that have all the essential amino acids. Other sources of protein include whole grains, rice, corn, beans, legumes, oatmeal, peas, and peanut butter. For vegetarians, vegans and/or those who do not eat meat, fish, eggs, or dairy products, it is important to eat a variety of these other foods in order to get enough protein.
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Fat should account for 30% or less of the calories consumed daily, with saturated fats accounting for no more than 10% of the total fat intake. Fats are a concentrated form of energy which help maintain body temperature, and protect body tissues and organs. Fat also plays an essential role in carrying the four fat-soluble vitamins: A, D, E, and K.
Excess calories from protein and carbohydrates are converted to and stored as fat. Even if you are eating mostly "fat free" foods, excess consumption will result in additional body fat. Fat calories in food are readily stored, while it takes energy to transform protein and carbohydrates to body fat. The only proven way to reduce body fat is to burn more calories than one consumes.
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Saturated Fat:• Function: tends to increase blood cholesterol levels. • Sources: found mostly in meat and dairy products, as well as some vegetable oils, such as coconut and palm oils (tropical oils). Butter is high in saturated fat, while margarine tends to have more unsaturated fat. Most saturated fats tend to be solid at room temperature, with the exception of tropical oils.Polyunsaturated Fat:• Function: tends to lower blood cholesterol levels• Sources: found mostly in plant sources. (safflower, sunflower, soybean, corn, cottonseed)Monounsaturated Fat:• Function: tends to lower LDL cholesterol (the "bad" cholesterol)• Sources: found in both plant and animal products, such as olive oil, canola oil, peanut oil, and in some plant foods such as avocado
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Giraffe eating bones to obtain phosphorus
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Suspension-feeding
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Substrate-feeding
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Fluid-feeding
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Bulk-feeding
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Intracellular Digestion
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ExtracellularDigestion and then phagocytosis and Intracellular
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Various alimentary canals
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sphincter
ileocecal sphincter
anal sphincter
Oral sphincter
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Slide 139Tongue
Fungiform papillae (taste buds)
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body wall
parietalperitoneum
visceralperitoneum
digestivetract wall
mesenteryartery vein
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Slide 143Esophagus
Lu-lumen
Mu-mucosa
Su-submucosa
Me-muscularous
externa
Ad-serosa
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Slide 144
Esophagus
SS-stratified squamous
LP-lamina propria
MM-muscularis mucosa
Su-submucosa
ME-muscularis external
Ad-serosa
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Rugae
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Slide 147Stomach
-openings to gastric glands
Rugae
GG-gastric glands
LP-lamina propria
Ca-capillary
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Slide 146Stomach
CM-circular muscles
LM-longitudinal muscles
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Slide 150Stomach
Fig.1 PC-parietal cells
IC-intracellular canaliculus
ZC-chief cells
Fig.2 M-mitochondria
Fig.3 cell that secretes
gastrin
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zymogens in the small intestine
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HCl
Pepsinogen pepsin
enteropeptidase
trypsinogen trypsin
trypsin
procarboxypeptidase carboxypeptidase
trypsin
chymotrypsinogen chymotrypsin
zymogens must be secreted in an inactive form and then be activated
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Slide 151Small Intestine
DuodenumNo folds in
submucosa because this is from rat a
Vi-villi
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Slide 154Small Intestine
Jejunum Fig.2-openings to
intestinal glands
MF-microfolds
Fig.3 AC-absorptive cells; GC-goblet cells
Fig.4 resin cast of the capillaries in a single villus
lacteal
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Absorption of nutrientsGlucose-facilitated diffusion & active transport amino acids-active transport & FDglycerol & fatty acids-diffusionvitamins and minerals-active transport
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Slide 156Small Intestine
JejunumFig.1&2
Mv-microvilli on a goblet cell are shorter than
MA-microvilli on absorptive cells
Fig.3 MG-mucus granules in a goblet cell
Fig.4 BL-basement membrane
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Slide 161Colon
TG-tubular glands
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Slide 163Colon
Fig.1 Su-folds in submucosa
ME-muscularis mucosa
Fig.2 Op-opening to tubular glands that are filled with mucus
BM-basement membrane
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Large Intestine
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