Describe how glycine and tryptophan are provided for the body under normal dietary conditions. What about under conditions of malnutrition? Describe the physical characteristics of unsaturated and saturated fats. Can an unsaturated fat become a saturated fat? What are the health implications of a diet high in saturated and trans fats? Explain why blood glucose levels will rise in an athlete just prior to a big race. The same thing will happen in an individual under stress. Nutrition

Explain how the body gets glycine or tryptophan under normal dietary circumstances. How about when there is malnutrition?
Define the differences between saturated and unsaturated fats. What happens when an unsaturated oil becomes a saturated fat. Is there any health risk from consuming a lot of trans and saturated fats?
In the days leading up to big races, explain why athletes’ blood sugar levels rise. Under stress, the exact same thing happens to an individual.





Glycine, which is not essential, is different from tryptophan. Glycine can be produced by the body naturally, but it is also available in some foods and supplements. Glycine, a neurotransmitter, is also a one-carbon donor. It forms the basis for the creation of purines, creatine and glutathione and other essential compounds. (Jahoor and al., 2006). Glycine is made from choline and serine. Glycine is formed from serine, threonine and choline by the enzyme of sarcosine deshydrogenase. Glycine formation is a multiorgan event. The liver, kidneys and other organs play a major role in this process. Glycine can not be made in sufficient quantities in humans, birds, or mammals, even under the normal conditions of dietary intake. Glycine is not available for reuse once it has been used in the production of essential compounds. Glycine can be used in excess during times when it is not being synthesized, like chronic low intakes of dietary proteins.

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