Macronutrients

1. Blood glucose

   Annotations:

   • From liver glycogen
   1. Increased usage with intensity
2. Muscle glycogen
   1. GREATLY increased usage with intensity

1. Rate of energy transfer 2x fat/protein

Annotations:

• 500 g (2000 kcal)

1. Plasma glucose

   Annotations:

   • 4 g (16 kcal)
2. Liver glycogen

   Annotations:

   • 100 g (400 kcal)
3. Muscle glycogen

   Annotations:

   • 400 g (1600 kcal)

1. Importance of glycogen
2. Muscle glycogen depletion during exercise
3. Key to endurance performance
   1. Carb depleted
      1. Can't maintain workload
      2. Lower plasma glucose
      3. Lower plasma lactate
      4. Higher FA oxidation

1. Falls after 1 hour endurance exercise
2. Production by liver
   1. Glycogenolysis
      1. Major backup source for blood glucose
         1. Increases with exercise time
         2. Increases with intensity
      2. Uses metabolic byproducts
   2. Increases with intensity
   3. Gluconeogenesis
3. Glucose uptake increases with intensity

1. Plasma fatty acid

   Annotations:

   • From adipose tissue
   1. Decreased usage with intensity
2. IMTG
   1. Increases, then decreases with intensity

1. Simple Lipids
   1. Triglycerides

      Annotations:

      • Glycerol + 3 Fatty acids Storage form of lipids
   2. Hydrophobic
   3. Lipolysis

      Annotations:

      • Breakdown of triglycerides into glycerol + 3 FA
2. Compound Lipids

   Annotations:

   • Lipids + other molecules
   1. Phospholipids

      Annotations:

      • Lipid + phosphate Cell membranes
   2. Glycolipids

      Annotations:

      • Lipid + carbohydrates Antibody identification, cell function
   3. Lipoproteins

      Annotations:

      • Lipid + protein Makes lipids water-soluble Major form of lipid transport in blood
      1. Chylomicrons

         Annotations:

         • Packaged triglycerides from diet     
      2. HDL

         Annotations:

         • “good cholesterol” ~50% is protein (providing greater density)     
      3. LDL

         Annotations:

         • “bad cholesterol” ~25% is protein (ie. reduced density compared to HDL)     
      4. VLDL

         Annotations:

         • Mostly triglyceride inside Made (ie. packaged) in the liver     
3. Derived Lipids

1. Chains of carbon

   Annotations:

   • usually 12-20 carbons long     
   • # of carbons and hydrogens determine properties
   1. Saturated

      Annotations:

      • Hydrogen attached to all possible binding sites of the Carbon atoms  “saturated with Hydrogen” No double bonds between Carbon atoms Animal fat, eggs, & dairySolid at room temp     
   2. Unsaturated

      Annotations:

      • One or more double bond Can synthesize through hydrogenation
      1. Monounsaturated

         Annotations:

         • One double bond Olive oil, canola oil
      2. Polyunsaturated

         Annotations:

         • >1 double bond safflower, sunflower, soybean, corn oils
         1. Trans
         2. Cis

1. Amino acid chains
   1. R groups

1. Anabolism
2. Catabolism
3. Glucose-alanine cycle