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: (à 150 mg glucosenow 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 fatWhen blood glucose levels drop (between meals) the pancreas releases: Glucagon:1. Rel. glucose from stored glycogen in liver2. 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 stomachForms of DiabetesThese 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 levelType 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, fatigueType 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 diabetesGestational diabetes Occurs during pregnancy Generally resolves after delivery of baby Increased risk of developing diabetes laterPrediabetes Not a classification of diabetes Glucose levels above normal, but not to qualify as diabetes/ progressive diseaseKNOW THESE NUMBERS:>126 and fasting, you have diabetesin range of 100-125 prediabetes <100 normal • Short term complications include frequent urination, hunger, excess thirst, blurry vision, weight loss• Coincides with elevated blood glucoseLong term: Eye damage: BlindnessBlood Vessels damage: Heart disease, StrokeKidney damageNerve damage: Numbness, poor circulation Infections of leg & foot: AmputationsPrevention: 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 womenAdded 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