NUTR 202 1nd Edition Lecture 8 Ch 4 cont Regulation of blood glucose normally going to have 100 mg of glucose in blood Right after eating when blood glucose levels rise and the pancreas releases 150 mg glucose now in blood insulin takes 2 3 hours Stimulates conversion of glucose to energy to meet immediate energy needs Some glucose is converted to glycogen Liver and muscle cells Remainder glucose is stored as fat When blood glucose levels drop between meals the pancreas releases Glucagon 1 Rel glucose from stored glycogen in liver 2 Initiates gluconeogenesis Conversion of non carbohydrate sources to glucose Once blood glucose levels normal glucagon release ceases Glycemic response is a measure of how quickly and how high blood glucose levels rise after food is consumed Glycemic index How food affects blood glucose relative to the effect of standard food i e white bread Different carbohydrates containing foods are absorbed at different rate Refined sugars starches potato starch greater glycemic index leave stomach quickly rapidly digested absorbed Co ingestion of carbohydrate fat and protein mixes food lower glycemic index than carbohydrate alone Fiber containing foods beans legumes lower glycemic index take longe rto leave the stomach Forms of Diabetes These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute Diabetes mellitus Characterized by elevated blood glucose Due to either in adequate insulin secretion or Or decreased sensitivity to insulin at cellular level Type of Diabetes Type 1 no insulin Type 2 insulin deficiency Gestational temporary Type I LEAST PREVALENT Least common 5 10 of cases Usually develops in childhood early adult years Is an autoimmune disease damaging part of pancreas Require multiple insulin injections every day Symptoms at onset include increased thirst frequent urination blurred vision hunger weight loss fatigue Type 2 More common 90 95 of cases Probably due to genetic and lifestyle factors Initially produce insulin but cells are resistant to insulin s effect People 45 years of age and older should be tested earlier if at risk Fasting blood glucose level of 126 mg dL or higher is consider a positive test of diabetes Gestational diabetes Occurs during pregnancy Generally resolves after delivery of baby Increased risk of developing diabetes later Prediabetes Not a classification of diabetes Glucose levels above normal but not to qualify as diabetes progressive disease KNOW THESE NUMBERS 126 and fasting you have diabetes in range of 100 125 prediabetes 100 normal Short term complications include frequent urination hunger excess thirst blurry vision weight loss Coincides with elevated blood glucose Long term Eye damage Blindness Blood Vessels damage Heart disease Stroke Kidney damage Nerve damage Numbness poor circulation Infections of leg foot Amputations Prevention Nutrition and lifestyle goals to help control blood glucose levels Regular physical activity Maintain or attain a healthy weight Well balanced diet containing Adequate lean protein sources increase whole grains decrease simple sugars reduced intake of saturated trans fats cholesterol Recommendations AMDR for carbohydrates CHO Main source of energy 45 to 65 of energy requirement RDA for carbohydrates 130 grams per day Minimum for brain needs Fiber AI 38 g day for men 25 g day for women Added sugars with moderation In the absence of carbohydrates in diet the body breaks down protein to form glucose to feed the brain Protein used from body proteins Some amino acids can produce glucose Body also breaks down the stored fat to provide energy for body needs Carbohydrates required for full breakdown of fat