What triggers sensations of hunger Know your body\'s defense against \"invaders\

Question

What triggers sensations of hunger Know your body's defense against "invaders" What tastes are preferred or disliked What is the role fiber and what foods contain it Where are macronutrients digested in the body How long does glycogen last without being replenished - Chapter 4 Know difference between simple and complex carbohydrates Know mono, di, and polysaccharides Be able to define soluble and insoluble fibers Know recommended macronutrient percentage breakdown How much fiber is recommended What terms on the bread food label define a nutritious product Good protein sources of carbohydrates Chapter 5 Know the most plentiful lipid in the body Know breakdown of types of lipids Knowe fat soluble vitamins

Explanation / Answer

1. Two hormones, called GLP-1 and PYY, send messages from the gut to the brain to say when you are full. Levels increase after eating, telling your brain that you are full. Some people with low amounts of these hormones, such as the Feasters in our programme, need to be even more careful about eating the right diet as they are less likely to feel full after eating a normal meal. Several other hormones influencehunger. Two major ones which tip the balance between hunger and fullness are leptin and ghrelin. Leptin is released from the body's long term fat stores, which we all have, and suppresses hunger while ghrelincauses stomach rumblings as a physical reminder to eat.

2. The body's physical barriers, such as skin, mucous membranes, and cilia act as the first line of defense against invaders that cause infection and disease. ... In addition to white blood cells, the immune system includes other proteins and chemicals that aid antibodies and T cells in protecting thebody.

1. Carbohydrates are sugars that come in 2 main forms - simple and complex. This is also referred to as simple sugars and starches. The difference between a simple and complex carb is in how quickly it is digested and absorbed - as well as it's chemical structure.

Simple carbohydrates are called simple sugars. Sugars are found in a variety of natural food sources including fruit, vegetables and milk, and give food a sweet taste. But they also raise blood glucose levels quickly.

Sugars can be categorised as single sugars (monosaccharides), which include glucose, fructose and galactose, or double sugars (disaccharides), which include sucrose (table sugar), lactose and maltose.

Complex carbohydrates, also known as polysaccharides, are starches formed by longer saccharide chains, which means they take longer to break down.

Chemically, they usually comprise of three or more linked sugars.

Strictly speaking, the term complex carbohydrate refers to any starches, including the highly refined starches found in:

2. A sugar is a carbohydrate that is soluble in water. Sugars are usually crystalline and have a sweet taste.

The two main categories of sugars are monosaccharides and disaccharides. They are often described together with polysaccharides, and sometimes also oligosaccarides, due to the chemical relationship between these types of carbohydrates:

Categories of sugars:

Categories of larger carbohydrate molecules formed from sugars:

3. Soluble fiber is "soluble" in water. ... Good sources of soluble fiber include oats and oatmeal, legumes (peas, beans, lentils), barley, fruits and vegetables (especially oranges, apples and carrots). Insoluble fiber does not absorb or dissolve in water. It passes through our digestive system in close to its original form.

4. Fibre recommendation.

Total dietary fiber intake should be 25 to 30 grams a day from food, not supplements. Currently, dietary fiber intakes among adults in the United States average about 15 grams a day. That's about half the recommended amount.

5. Most pre-packed foods have a nutrition label on the back or side of the packaging. These labels include information on energy in kilojoules (kJ) and kilocalories (kcal), usually referred to as calories.

They also include information on fat, saturates (saturated fat), carbohydrate, sugars, protein and salt. All nutrition information is provided per 100 grams and sometimes per portion of the food.

6.

Related Questions

Navigate

• Browse (All)
• Browse W
• Subjects

---

---

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.