Help with APA cite

Blood Glucose Homeostasis

Think for a minute about the problem the body faces relating to energy. Each muscle cell, each brain cell and each sensory receptor cell (to name just a few) needs a constant supply of energy to do work. Some energy is stored in cells themselves in the form of adenosine triphosphate (ATP). We'll learn more at ATP in a couple of weeks.

For now, recognize that for most of the time during the day you're not eating food to supply your cells with energy. Glucose metabolism is one of the major homeostatic controls in the body that ensures you have the energy you need. When you eat, carbohydrates are digested and either used immediately for energy or stored for later use. When your cells run low on energy, glucose is pulled from storage to be used by cells. This sounds easy, but there's a lot going on behind the scenes to make sure that your cells and tissues have the energy they need when they need it.

The two primary hormones involved in blood glucose homeostasis are insulin and glucugon, which are produced in the pancreas. The release of these hormones is triggered by your blood glucose concentration. After eating, a rush of glucose enters the bloodstream increasing blood glucose. This stimulates the release of insulin which allows cells to take up the glucose they need, and signals the liver to store excesses. A few hours after eating, your blood glucose levels drop, stimulating the release of glucagon. Glucagon triggers the release of glucose from storage. There is a third hormone that comes into play when you're under stress and need energy immediately. Epinephrine stimulates quick release of glucose from storage to provide fuel for "fight or flight".

Under normal conditions, blood glucose concentrations are well regulated by these hormones. However, when blood glucose regulation fails, either due to hormonal irregularities, changes in physiology that affect these hormones or even dietary issues, the results can be diabetes or hypoglycemia.

The following video explains how insulin controls the uptake of blood glucose by cells, and how insulin resistance occurs.

Added Sugars and Health

a variety of cupcakes positioned in the shape of a heart.(opens in a new tab)

Added sugar intake has been a hot topic in the nutrition world since the American Heart Association (AHA) published its findings and recommendations on sugar intake in 2009. In their article, Dietary Sugar Intakes and Cardiovascular Health: A Scientific Statement by the American Heart Association, the AHA links excessive sugar intake to several chronic health issues and metabolic abnormalities. Dietary recommendations for added sugars are a maximum of 25 grams per day (or 100 kcalories) for women and no more than 36 grams (144 kcalories) for men. Although the sugar consumption has declined in the ten years following this AHA report, Americans still have a long way to go to meet these recommendations. According to the USDA, the average American consumes 126 grams of added sugars per day! That's a whopping 25 teaspoons!

Some of the adverse health effects of a diet high in added sugars include adding excess calories that can result in weight gain, leading to obesity and obesity-related diseases; nutrient deficiencies if sugar is replacing nutrient dense foods; and dental caries.

Dietary Fiber

Dietary fibers are the structural parts of plants that we are unable to digest. Even though fiber doesn't provide energy and isn't absorbed, it provides numerous health benefits. Fiber aids in weight maintenance to prevent obesity and obesity-related diseases, lowers cancer risk, reduces risk for heart disease, promotes GI tract motility, enhances GI tract health and slows glucose absorption to maintain stable blood glucose concentrations. However, you can get enough of a good thing. Excessive fiber consumption can result in abdominal pain, flatulence, bloating, diarrhea and even GI tract obstruction.

Low-Carbohydrate Diet Focus

The Dietary Reference Intake (DRI) recommends that a healthy diet include 45% to 65% of total kcalories from carbohydrate, and the carbohydrate Recommended Daily Allowance (RDA) is set at 130 grams. This means that if your energy needs are 2,000 kcalories/day, you should consume at least 130 grams of carbohydrate per day, but preferably between 225 and 325 grams per day. However, low carbohydrate diets have been popular for weight loss from Dr. Atkins' Diet Revolution in the 1970s to the current Keto Diet. Let's see what science says about the effectiveness of low carbohydrate diets on weight loss and health.

The following summary and activities are based upon the article "Can We Say What Diet is Best for Health?" by David L Katz and S. Miller of the Yale University of Public Health available here:

Can We Say What Diet Is Best for Health?(opens in a new tab) (pdf)

We'll be referring to this article throughout the course as we explore different dietary patterns. For this lesson, let's focus on the Low Carbohydrate Diet portion of the article on pages 2-5.

Summary

Diet is one of the major factors affecting overall health and longevity, referred to by the authors as "life in years (longevity)" and "years in life (vitality)".

According to research, dietary pattern is one of the triad of major factors that determines your quantity and quality of life.

Diet can influence gene expression to affect your risk for chronic disease.

The number of individuals seeking to lose weight gives rise to a lucrative weight loss industry, each marketing their diet as the weight loss solution.

Low carbohydrate diets

Definitions vary between diets for low carbohydrate.

Low carbohydrate diets show favorable results on health in short to moderate term intervention studies, but the reason for these results may not be carbohydrate restriction itself.

Low carbohydrate diets allow for increased fat and protein content of the diet and the type of protein and fat chosen have health implications.

Some low carbohydrate diets are "carbohydrate selective" and restrict or restrict only certain carbohydrates, such as grains and dairy, but not vegetables.

To attenuate health, ethical and sustainability concerns, some current low carbohydrate diets limit saturated fat and animal-based products, but plant-based versions may not really be low carbohydrate diets.

Blood Glucose Homeostasis

Think for a minute about the problem the body faces relating to energy. Each muscle cell, each brain cell and each sensory receptor cell (to name just a few) needs a constant supply of energy to do work. Some energy is stored in cells themselves in the form of adenosine triphosphate (ATP). We'll learn more at ATP in a couple of weeks.

For now, recognize that for most of the time during the day you're not eating food to supply your cells with energy. Glucose metabolism is one of the major homeostatic controls in the body that ensures you have the energy you need. When you eat, carbohydrates are digested and either used immediately for energy or stored for later use. When your cells run low on energy, glucose is pulled from storage to be used by cells. This sounds easy, but there's a lot going on behind the scenes to make sure that your cells and tissues have the energy they need when they need it.

The two primary hormones involved in blood glucose homeostasis are insulin and glucugon, which are produced in the pancreas. The release of these hormones is triggered by your blood glucose concentration. After eating, a rush of glucose enters the bloodstream increasing blood glucose. This stimulates the release of insulin which allows cells to take up the glucose they need, and signals the liver to store excesses. A few hours after eating, your blood glucose levels drop, stimulating the release of glucagon. Glucagon triggers the release of glucose from storage. There is a third hormone that comes into play when you're under stress and need energy immediately. Epinephrine stimulates quick release of glucose from storage to provide fuel for "fight or flight".

Under normal conditions, blood glucose concentrations are well regulated by these hormones. However, when blood glucose regulation fails, either due to hormonal irregularities, changes in physiology that affect these hormones or even dietary issues, the results can be diabetes or hypoglycemia.

The following video explains how insulin controls the uptake of blood glucose by cells, and how insulin resistance occurs.

Added Sugars and Health

a variety of cupcakes positioned in the shape of a heart.(opens in a new tab)

Added sugar intake has been a hot topic in the nutrition world since the American Heart Association (AHA) published its findings and recommendations on sugar intake in 2009. In their article, Dietary Sugar Intakes and Cardiovascular Health: A Scientific Statement by the American Heart Association, the AHA links excessive sugar intake to several chronic health issues and metabolic abnormalities. Dietary recommendations for added sugars are a maximum of 25 grams per day (or 100 kcalories) for women and no more than 36 grams (144 kcalories) for men. Although the sugar consumption has declined in the ten years following this AHA report, Americans still have a long way to go to meet these recommendations. According to the USDA, the average American consumes 126 grams of added sugars per day! That's a whopping 25 teaspoons!

Some of the adverse health effects of a diet high in added sugars include adding excess calories that can result in weight gain, leading to obesity and obesity-related diseases; nutrient deficiencies if sugar is replacing nutrient dense foods; and dental caries.

Dietary Fiber

Dietary fibers are the structural parts of plants that we are unable to digest. Even though fiber doesn't provide energy and isn't absorbed, it provides numerous health benefits. Fiber aids in weight maintenance to prevent obesity and obesity-related diseases, lowers cancer risk, reduces risk for heart disease, promotes GI tract motility, enhances GI tract health and slows glucose absorption to maintain stable blood glucose concentrations. However, you can get enough of a good thing. Excessive fiber consumption can result in abdominal pain, flatulence, bloating, diarrhea and even GI tract obstruction.

Low-Carbohydrate Diet Focus

The Dietary Reference Intake (DRI) recommends that a healthy diet include 45% to 65% of total kcalories from carbohydrate, and the carbohydrate Recommended Daily Allowance (RDA) is set at 130 grams. This means that if your energy needs are 2,000 kcalories/day, you should consume at least 130 grams of carbohydrate per day, but preferably between 225 and 325 grams per day. However, low carbohydrate diets have been popular for weight loss from Dr. Atkins' Diet Revolution in the 1970s to the current Keto Diet. Let's see what science says about the effectiveness of low carbohydrate diets on weight loss and health.

The following summary and activities are based upon the article "Can We Say What Diet is Best for Health?" by David L Katz and S. Miller of the Yale University of Public Health available here:

Can We Say What Diet Is Best for Health?(opens in a new tab) (pdf)

We'll be referring to this article throughout the course as we explore different dietary patterns. For this lesson, let's focus on the Low Carbohydrate Diet portion of the article on pages 2-5.

Summary

Diet is one of the major factors affecting overall health and longevity, referred to by the authors as "life in years (longevity)" and "years in life (vitality)".

According to research, dietary pattern is one of the triad of major factors that determines your quantity and quality of life.

Diet can influence gene expression to affect your risk for chronic disease.

The number of individuals seeking to lose weight gives rise to a lucrative weight loss industry, each marketing their diet as the weight loss solution.

Low carbohydrate diets

Definitions vary between diets for low carbohydrate.

Low carbohydrate diets show favorable results on health in short to moderate term intervention studies, but the reason for these results may not be carbohydrate restriction itself.

Low carbohydrate diets allow for increased fat and protein content of the diet and the type of protein and fat chosen have health implications.

Some low carbohydrate diets are "carbohydrate selective" and restrict or restrict only certain carbohydrates, such as grains and dairy, but not vegetables.

To attenuate health, ethical and sustainability concerns, some current low carbohydrate diets limit saturated fat and animal-based products, but plant-based versions may not really be low carbohydrate diets.