Vocab Flashcards
A simple sugar manufactured by the body from carbs, fat, and to a lesser extent protein, which serves as the body’s main source of fuel
Glucose
Amino acids linked by peptide bonds, which consist of carbon, hydrogen, nitrogen, and oxygen, and usualy sulfur, and that have several essetial biologic cmpds
Protein
Triglycerides
The chemical or substrate form in which most fat exists in food as well as in the body
The formation of glucose from noncarb sources, such as amino acids
Gluconeogenesis
B-Oxidation
The breakdown of triglycerides into smaller subunits called free fatty acids (FFA’s) to convert FFAs into acyl-CoA molecules, which then are available to enter the Krebs cycle and ultimately lead to the production of additional ATP
Excess Postexercise Oxygen Consumption (EPOC)
The state in which the body’s metabolism is elevated after exercise
All of the chemical reactions that occur in the body to maintain itself. Metabolism is the process in which nutrients are acquired, transported,used, and disposed of by the body
Metabolism
The examination of bioenergetics as it relates to the unique physiologic changes and demands placed on the body during exercise
Exercise Metabolism
Glycogen
The compex carb molecule used to stor carbs in the liver and muscle cells. When carb energy is needed, glycogen is converted into glucose for use by the muscle cells
Carbohydrates
Organic cmpds of carbon, hydrogen, and oxygen, which include starches, cellulose, and sugars, and are an important source of energy. All carbs are eventually broken down in the body to glucose, a simple sugar
Organic cmpds of carbon, hydrogen, and oxygen, which include starches, cellulose, and sugars, and are an important source of energy. All carbs are eventually broken down in the body to glucose, a simple sugar
Carbohydrates
One of the three main classes of foods and a source of energy in the body. Fats help the body use some vitamins and keep the skin healthy. They also serve as energy stores for the body. In food, there are two types-saturated and unsaturated
Fat
Gluconeogenesis
The formation of glucose from noncarb sources, such as amino acids
The chemical or substrate form in which most fat exists in food as well as in the body
Triglycerides
Protein
Amino acids linked by peptide bonds, which consist of carbon, hydrogen, nitrogen, and oxygen, and usualy sulfur, and that have several essetial biologic cmpds
