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Female presents with Jaundice, Alopecia, & fatigue (High dose of…

- - - - Proteins are synthesized from 20 amino acids.
        There are an estimated 50,000 to 100,000 different proteins in the body.
        The amount of vitamins required by the body in a day is dependent on age and sex, but ranges between 45 to 60
        grams.
        Eight of the 20 amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and
        valine) are essential in adults; the other 12 can be synthesized.
        Gargan Bio2402 3
        Complete proteins, like meat, poultry, fish, eggs, milk, cheese, and yogurt, contain all the essential amino acids.
        Incomplete plant proteins are incomplete proteins.
        There is no storage of excess amino acids, so amino acids required for protein synthesis are required regularly.
        A vegetarian does not eat meat, fish, or poultry; a lacto-ovo vegetarian does not eat animal products, but does
        eat milk, cheese, and eggs, whereas vegans do not eat any animal products.
        Proteins are sources of nitrogen in that they contain the amine group; it is the chemical element needed for
        synthesizing other nitrogen-containing molecules, such as the nitrogenous base in DNA and RNA.
        Nitrogen balance occurs when equilibrium exists between dietary intake and its loss in urine and feces.
        A positive nitrogen balance is when an individual absorbs more nitrogen than they lose in the urine and
        feces; this occurs in growth, pregnancy, or recovering from injury.
        Negative nitrogen balance occurs when more nitrogen is lost than absorbed.
    - - Lipids are a diverse group of biologically active molecules, hydrophobic molecules that include triglycerides,
        phospholipids, steroids (including cholesterol), and eicosanoids.
        Triglycerides are composed of glycerol and 3 fatty acids, covalently bonded.
        Fatty acids are classified as saturated, unsaturated, or polyunsaturated.
        Saturated fatty acids have no double bonds, thus the carbons are completely saturated with hydrogen atoms;
        they are generally solid at room temperature.
        Unsaturated fatty acids have one double bond; they are typically liquid at room temperature.
        Polyunsaturated fatty acids have two or more double bonds; these are liquid at room temperature.
        The vitamins A, D, E, and K are fat-soluble vitamins.
        The only two fatty acids that the body needs, but cannot be synthesized by the body are alpha-linolenic and
        linoleic acids.
        Cholesterol is required as a component of the plasma membrane; it is a precursor molecule for other steroid
        hormones, bile salts, and vitamin D.
        
        Very-low-density lipoproteins (VLDLs), low-density lipoproteins (LDLs), and high-density lipoproteins (HDLs) are
        formed in the liver.
        VLDLs contain triglycerides and cholesterol packaged with protein; they are assembled in the liver and
        released into the blood.
        VLDLs transport triglycerides to adipose connective tissue, at which point they become LDLs.
        LDLs contain relatively high amounts of cholesterol; they transport cholesterol to various cells, which
        incorporate the cholesterol into their cell membranes.
        HDLs transport lipids back to the liver; they oppose both VLDLs and LDLs.
        HDLs are formed in the liver and released into the blood in an “empty” state.
        HDLs circulate throughout the blood and “fill” with excess lipids.
        HDLs transport the excess lipids back to the liver, which excretes them as a component of bile.
    - - Carbohydrates are composed of monosaccharides, disaccharides, and polysaccharides.
        Carbohydrates give 4 kcal per gram.
        There are different categories of carbohydrates: sugars, starch, and fiber.
        The sugars include both the monosaccharides glucose, fructose, and galactose, and the disaccharides sucrose,
        (table sugar), lactose (milk sugar), and maltose (found in cereals).
        Starch is a polysaccharide polymer of glucose molecules found within certain types of foods including tubers
        (e.g, potatoes, carrots), grains (e.g., wheat, barley, rice, corn), and beans and peas.
        Fiber includes fibrous molecules (e.g., cellulose) of both plants and animals that cannot be chemically digested
        and absorbed by the GI tract; sources include lentils, peas, beans, whole grains, oatmeal, berries, and nuts. Fiber
        gives bulk to the intestinal tract, since it cannot be absorbed.
- - - - The postabsorptive state is the time between meals when the body relies on its stores of nutrients because no
        further absorption of nutrients is occurring.
        
        Glucagon is the major regulatory hormone that is released during the postabsorptive state.
        
        The pancreas releases glucagon in response to decreasing blood glucose levels.
        
        Glucagon promotes the release of glucose from the liver and the release of fatty acids and glycerol from storage