Answer the following about low carbohydrate diets: true false Is made up of a large about of nonfat carbohydrates Choose When a dieter returns to a well-balanced diet, the body will retain depleted nutrients (such as water and carbohydrate) Choose : Result in changes in metabolism similar to v milar to what occurs during fasting Choose # Choose True False

Answer the following about low carbohydrate diets: true false Is made up of a large about of nonfat carbohydrates Choose When a dieter returns to a well-balanced diet, the body will retain depleted nutrients (such as water and carbohydrate) Choose : Result in changes in metabolism similar to v milar to what occurs during fasting Choose # Choose True False

Lifetime Physical Fitness & Wellness

15th Edition

ISBN:9781337677509

Author:HOEGER

Publisher:HOEGER

Chapter10: Preventing Cardiovascular Disease

Section: Chapter Questions

Problem 2AYB

See similar textbooks

Similar questions

Which of these is involved in the chemical digestion of protein? pancreatic amylase trypsin sucrase pancreatic nuclease
How can the ingestion of food increase the body temperature?
The preferred energy sources for the body are ________.
Some low-fat or non-fat foods contain a large amount of sugar to replace the fat content of the food. Discuss how this leads to increased fat in the body (and weight gain) even though the item is non-fat.
Recent recommendations on diet suggestthat the sources of calories should be distributed as follows: 50%–55% carbohydrate, 25%–30% fats, and 20% protein. Suggest somereasons for these recommendations.
What are the 3 macronutrients and how do each provide energy to the body? Define the fed, post-absorptive, fasting, and starved states. Outline changes in the utilization of glucose, fatty acids, amino acids, and ketone bodies as the body transitions from the fed state to the prolonged starvation state. Describe the impacts of insulin, glucagon, epinephrine, and cortisol on CHO, lipid, and protein metabolism. Describe the major pathways that occur in the liver, muscle, adipose tissue. Describe which hormones exercise tends to increase and potential impacts on pathways we’ve discussed. Describe the cori cycle and the glucose-alanine cycle. Describe differences in primary fuel sources by exercise intensity. Describe classical vs moderate CHO loading in preparation for competition in trained athletes. Simple to the point answers please!
During extended fasting (≥ 4 days), what is/are the purpose(s) of tissue protein breakdown? Circle ALL that apply. a. Dispose of excess nitrogen groups so ammonia doesn't accumulate b. Provide precursors to the Liver, Kidney, Sm. Intestine for gluconeogenesis c. Provide precursors to the liver for ketogenesis d. Provide energy to the skeletal muscles through Amino Acid oxidation e. Provide energy to the liver through Amino Acid oxidation
During fasting or starvation, the body converts to the production of ketone bodies. Diagram pathways utilized to produce ketone bodies and where they are used to create energy. Be sure to include which pathways are on and where. (20pts) Explain the role ketone bodies play in the liver, muscles, and the brain. Be sure to include the relationship of ketone bodies to carbohydrate metabolism. (20pts)
The following shows the lunch’s and dinner’s menu of Mary: Lunch: Sweet & Sour Deep Fried Chicken with White Rice Dinner: Burger with Bacon and Cheese served with Fries (a) What is the health concern of this menu in term of fat content if Mary always has this menu?(5 marks) (b) List out the food items in the above menu which are protein food group. According to MyPlate, what are the recommendations for the intake of Protein group? (5 marks) (c) If Mary always faces the problem of constipation, suggest some ways to modify the above menu in order to prevent constipation with explanation. (10 marks) (d) Mary likes to use lot of soy sauce and salt to cook. Suggest at least 3 ways with examples for Mary to reduce the risk of high sodium intake in her diet. State the risk of high sodium intake in the diet. (10 marks)
List the fat-soluble and water-soluble vitamins andsummarize the general functions of each vitamin.
Why is it important for the diet to provide enough carbohydrates in order for the body to be able to make optimal use of dietary protein? Why might a high-protein diet not be the healthiest option for weight loss and weight loss maintenance?
How would a diet deficient in vitamin B6 affect protein metabolism?