G12 T2 Consumers
Chapter 1: Nutrition and Food-related Health Conditions
Unit 1: Prevention and Management of Nutritional and Food-related Health
Conditions
Causes of Low Blood Sugar (hypoglycemia):
Over-medicating
Skipping meals
Eating less than normal
Over-exercising
Blood sugar = glucose = energy source for the body
Carbohydrates = main source of glucose
Glucose absorbed into blood stream to cells after eating
Body secretes insulin (helps your cells use the glucose)
Extra glucose stored in liver and muscles or changed into fat (reserve energy source)
Not enough glucose = not enough energy for your body to function normally
Blood sugar considered low when <70mg/dL (milligrams per deciliter)
Prevention and Management:
Slow-release or low-GI carbs help regulate glucose levels
The Glycemic Index (GI) of foods:
GI a value assigned to foods based on how slowly or quickly those foods cause increases
in blood glucose levels.
Blood glucose levels = blood sugar levels
High blood glucose can cause blindness, kidney failure, or increase cardiovascular risk
Low GI foods release glucose slower and help with weight loss
High GI foods release glucose quicker and are helpful after exercising or to offset
hypoglycemia
T e 1 diabe e = ca d ce i i , hich ea he a e i e ha e e ce
glucose; low-GI foods help
Diabetes:
A disease that occurs when your blood glucose is too high
Type 1 diabetes:
o B d d e a ei i
o Immune system attacks and destroys the cells in your pancreas that make insulin
Type 2 diabetes:
o Body does not make or use insulin well
o Can develop over time due to a poor diet
Gestational diabetes:
o Develops in women while pregnant and usually goes away after giving birth
o If you get gestational diabetes, you have a higher chance of getting type 2 diabetes
later on
o Sometimes type 2 diabetes incorrectly diagnosed as gestational diabetes
Prevention and management of type 1 diabetes:
Insulin injection or insulin pump
Monitor blood glucose levels regularly
Follow a healthy diet
Exercise regularly
Chapter 1: Nutrition and Food-related Health Conditions
Unit 1: Prevention and Management of Nutritional and Food-related Health
Conditions
Causes of Low Blood Sugar (hypoglycemia):
Over-medicating
Skipping meals
Eating less than normal
Over-exercising
Blood sugar = glucose = energy source for the body
Carbohydrates = main source of glucose
Glucose absorbed into blood stream to cells after eating
Body secretes insulin (helps your cells use the glucose)
Extra glucose stored in liver and muscles or changed into fat (reserve energy source)
Not enough glucose = not enough energy for your body to function normally
Blood sugar considered low when <70mg/dL (milligrams per deciliter)
Prevention and Management:
Slow-release or low-GI carbs help regulate glucose levels
The Glycemic Index (GI) of foods:
GI a value assigned to foods based on how slowly or quickly those foods cause increases
in blood glucose levels.
Blood glucose levels = blood sugar levels
High blood glucose can cause blindness, kidney failure, or increase cardiovascular risk
Low GI foods release glucose slower and help with weight loss
High GI foods release glucose quicker and are helpful after exercising or to offset
hypoglycemia
T e 1 diabe e = ca d ce i i , hich ea he a e i e ha e e ce
glucose; low-GI foods help
Diabetes:
A disease that occurs when your blood glucose is too high
Type 1 diabetes:
o B d d e a ei i
o Immune system attacks and destroys the cells in your pancreas that make insulin
Type 2 diabetes:
o Body does not make or use insulin well
o Can develop over time due to a poor diet
Gestational diabetes:
o Develops in women while pregnant and usually goes away after giving birth
o If you get gestational diabetes, you have a higher chance of getting type 2 diabetes
later on
o Sometimes type 2 diabetes incorrectly diagnosed as gestational diabetes
Prevention and management of type 1 diabetes:
Insulin injection or insulin pump
Monitor blood glucose levels regularly
Follow a healthy diet
Exercise regularly
