Study Guide Exam 3 CHAPTER 4 Know and understand Alcohol sugar sweeteners neither sugars nor alcohols They are polyols meaning sugar molecule has multiple alcohol groups attached Sugar alcohols sorbitol mannitol and xylitol Found in sugar free products Gum mints candies toothpastes mouthwashes and cough syrup Non sugar sweeteners Diabetes mellitus hyperglycemia a metabolic disorder characterized by elevated levels of glucose in the blood otherwise known as saccharin aspartame PKU acesulfame K potassium sucralose stevia o Symptoms o Diet Guidelines Type 1 frequent urination excessive thirst fatigue unusual weight lose extreme hunger ketosis Type 2 frequent urination excessive thirst fatigue frequent infections blurred vision vaginal itching cuts or bruises that are slow to heal tingling or numbness in hands or feet frequent urinary tract infections Type 1 daily insulin injections balance insulin injections with a healthy diet and physical activity Type 2 weight management regular exercise and a healthy diet Dietary guidelines include overweight or obese individuals are encouraged to lose weight by decreasing energy intake and increasing physical activity Carbohydrates from fruits vegetables whole grains legumes and low fat milk should be emphasized A diet that provides a variety of fiber0containing foods is encouraged There is no need to totally eliminate sugars from the diet but whole grains fruits and vegetables are recommended over high sugar foods Limit dietary cholesterol to 200 mg day saturated fats to 7 for total calories and minimize consumption of trans fatty acids Two or more servings of fish per week should be consumed to provide omega 3 fatty acids There is not sufficient evidence to recommend the use of vitamin and mineral supplements to prevent or treat diabetes Moderate alcohol consumption defined as one drink day for adult women and two drinks day for adult men poses no significant health concern for people with diabetes o Regulation of glucose levels Type 1 Type 2 o Risk Factors Type 1 Diabetic ketoacidosis severe metabolic condition resulting from the accumulation of ketones in the blood Can lead to coma or death and requires immediate medical attention Type 2 family history of diabetes parent brother or sister with diabetes history of gestational diabetes or delivery of a baby weighing for than nine pounds at birth Sedentary lifestyle exercise fewer than three times per week Overweight or obese BMI 25 kg m2 History of vascular disease Being over 45 years of age Being of African Hispanic native American or pacific island decent Having polycystic ovary syndrome females Having high blood pressure 140 90 mm Hg Having low HDL cholesterol 35mg dL Having high triglycerides 250mg dL Gestational overweight or very overweight History of abnormal glucose tolerance Over 25 years of age Being African Hispanic Native American or of pacific islander decent Family history of type 2 diabetes or gestational diabetes Previous delivery of a still born or a very large baby Having gestational diabetes with previous pregnancy occurs when the pancreas is no longer able to produce insulin is caused by insulin resistance which means that insulin receptors have difficulty recognizing or responding Type 1 diabetes Type 2 diabetes to insulin Insulin is there but not enough to regulate glucose o Follow diabetic diet oral medication insulin injection type of diabetes characterized by insulin resistance that develops in pregnancy diabetes that results from other diseases medical conditions or medication Gestational Diabetes Secondary Diabetes When diagnosed with diabetes get an endocrinologist Insulin Resistance Monosaccharides Disaccharides The body stores small amounts of glucose in the form of glycogen condition characterized by the inability of insulin receptors to respond to the hormone insulin carbohydrate consisting of a single sugar Smallest form of carbohydrates Ex glucose fructose galactose Carbohydrate consisting of two monosaccharides bonded ex lactose sucrose maltose o Glycogen polysaccharide consisting of a highly branched arrangement of glucose molecules found primarily in liver and skeletal muscle It is broken down quickly for energy Total Fiber the combination of dietary fiber and functional fiber Functional fiber fiber that is added to food to provide beneficial physiological effects Soluble dietary fiber tends to dissolve or swell in water fermentable Health benefits of fiber food sources fiber from whole foods protect against cardiovascular disease obesity and type 2 Insoluble dietary fiber remains relatively unchanged diabetes Foods such as oats barley legumes rice bran psyllium seeds soy and some fruits contain mostly soluble viscous dietary fivers that absorb water and swell Cellulose is the most abundant insoluble dietary fiber in food ex whole grain flour wheat bran whole rain breakfast cereals seeds and many vegetables including carrots broccoli celery peppers and cabbage Structure of monosaccharides o Oligosaccharides Polysaccharides Gluconeogenesis glucose from noncarbohydtrate sources uncontrolled diabetes Glucagon Ketosis Ketone bodies carbohydrate made of relatively few 3 10 monosaccharides complex carbohydrate made of many monosaccharides cant really east so body makes glucose out of non carbohydrate sources goes to fat first Synthesis of hormone secreted by the pancreatic a cells in response to decreased blood glucose condition resulting from excessive ketones in the blood organic compound used as an energy source during starvation fasting low carbohydrate diets or Digestion salivary glands which digests starch by hydrolyzing 1 4 glucose bonds Amylose straight glucose line starch digestion BEGINS in mouth Salivary amylase straight glucose line Enzyme produced by the Glycogen structure very branched Fiber can not be digested in small intestine Fiber promotes beneficial bacteria condition resulting from excessive ketones in the blood Ketosis monosaccharides are already absorbed from the small intestine Glycemic Response Glycemic Load GL Hormone regulation of blood glucose the change in blood glucose following the ingestion of a specific food a rating system used to categorized the body s glycemic response to foods that takes into account the glycemic index as well as the amount of carbohydrate typically found in a single serving of the food need energy 24 hours a day the pancreatic hormones insulin and glucagon work vigilantly to maintain blood glucose levels