Macronutrients

1. Blood glucose

   Anotações:

   • 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

Anotações:

• 500 g (2000 kcal)

1. Plasma glucose

   Anotações:

   • 4 g (16 kcal)
2. Liver glycogen

   Anotações:

   • 100 g (400 kcal)
3. Muscle glycogen

   Anotações:

   • 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

   Anotações:

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

1. Simple Lipids
   1. Triglycerides

      Anotações:

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

      Anotações:

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

   Anotações:

   • Lipids + other molecules
   1. Phospholipids

      Anotações:

      • Lipid + phosphate Cell membranes
   2. Glycolipids

      Anotações:

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

      Anotações:

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

         Anotações:

         • Packaged triglycerides from diet     
      2. HDL

         Anotações:

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

         Anotações:

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

         Anotações:

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

1. Chains of carbon

   Anotações:

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

      Anotações:

      • 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

      Anotações:

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

         Anotações:

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

         Anotações:

         • >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