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Human Nutrition & Health > Diabetes and Metabolic Syndrome > Flashcards

Diabetes and Metabolic Syndrome Flashcards

1
Q

What is gluconeogenesis?

A

Making glucose from a non-carbohydrate source and those includes fats and proteins with fats breaking down first.

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2
Q

When does gluconeogenesis occur?

A

Glucose is being spared in one way or another - either it’s not being eaten or we have a low-percentage carb load. In these conditions, gluconeogenesis is being activated.

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3
Q

What happens when we do have insulin?

A

We are generating the formation of glycogen in the liver, but when glycogen gets to be about 5% of the mass on the liver, it’s going to stop. Our body will then break down triglycerides in adipose cells to fatty acids. This will become a loop.

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4
Q

What is glycogenolysis?

A

The breakdown of glycogen. We are inbetween eating or are fasting.

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5
Q

When we have glycogenolysis what two things are we doing?*

A

Breaking apart glycogen inside the liver and also doing that inside the skeletal muscle.

**Dr. Sayer said to make a note of this

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6
Q

What are ketones?

A

Organic compounds used as energy secondary to glucose when glucose is not available.

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7
Q

In the absence of glucose, carbohydrates or sugar, our body (and our brain) will use what energy source to maintain homeostasis?

A

Ketones

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8
Q

What two things can happen when we break down fats?

A

Fat cells can break down into ketones, or we can go through glycolysis and form pure glucose.

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9
Q

What is ketosis?

A

The condition where we’re building ketone bodies in the blood.

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10
Q

What is ketosis?

A

A continuous build-up of ketone bodies (type I diabetic) where the pH starts dropping.

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11
Q

What is considered a low glycemic food value?

A

0-55

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12
Q

What is considered a medium glycemic food value?

A

56-70

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13
Q

What is considered a high glycemic food value?

A

70+

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14
Q

What is the underlying cause of Type II diabetes?

A

Insulin resistance

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15
Q

What are the symptoms associated with type I and II diabetes?

A

Frequent urination, excessive thirst, fatigue, frequent infections

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16
Q

What is the underlying cause of Type I diabetes?

A

Lack of insulin production by the pancreatic beta cells

17
Q

When we think of Type I diabetes, what factors might contribute to developing it?

A

Genetic and autoimmune.
Someone may have a genetic predisposition to Type I diabetes but might not be diagnosed until they are in their late 20’s. This may be due to the autoimmune factor. The body has been capable of producing just enough insulin to combat blood sugar levels but over-time is no longer able to.

18
Q

What are some risk factors for type II diabetes?

A

Having a relative with diabetes, diagnosis of gestational diabetes, sedentary lifestyle, obesity, being over 45 years of age

19
Q

What are the impacts of insulin deficiency?

A

Hyperglycemia, osmotic diuresis, dehydration, ketoacid production, acidosis, and hyperkalemia

20
Q

After a night of fasting, what should your blood sugar levels be in the morning? (What is “normal”)?

A

Anything less than 100 mg/dL

21
Q

What blood sugar level range might indicate that someone has pre-diabetes after a night of fasting?

A

125 mg?dL to 100 mg/dL

22
Q

What blood sugar level range might indicate that someone has diabetes after a night of fasting?

A

126 mg/dL or greater

23
Q

Hyperglycemia can cause serious long-term problems. What are some chronic complications of diabetes?

A

Blindness, kidney disease, nerve damage, amputation, cardiovascular disease

24
Q

How high should your blood sugar be after eating?

A

Nothing above 140 mg/dL

25
Q

What are hypoglycemic symptoms?

A

Headache, impaired vision, sweating, dizziness, fast heartbeat, hunger, shaking, irritability, anxiety and weakness/fatigue

26
Q

How should you treat low blood glucose?

A

Test your blood glucose level to confirm you are hypoglycemic and drink 1/2 cup of juice or take 2-3 glucose tablets. After fifteen minutes check again. If it is less than 80 mg/Dl, eat another 15 grams of carbs.

27
Q

What is HbA1c?

A

A protein in your red blood cells that hangs onto iron and oxygen. It also is able to hold on to sugar.

It helps test for the average blood glucose levels over (previous) three months

28
Q

If HbA1c holds onto sugar, what is it referred to as?

A

Glycosylated hemoglobin

29
Q

If you had your A1C measured, what should your average blood glucose percentage be?*****

A

Dr. Sayer said “less than 6%”

**this will be on the exam

30
Q

Remember this

The ABC’s consist of?

A

A - A1c or hemoglobin A1c test with a percentage of 6% or less

B - Blood pressure
Needs to be <130/80 mmHg for non-pregnant adults

C - Cholesterol
HDL (good cholesterol) >40 mg/dL for men and >50 mg/dL for women

LDL (bad cholesterol) <100
Trigylcerides <150 mg/dL

31
Q

Keeping blood glucose within a target range reduces (for Type I Diabetes)?

A

Kidney disease by as much as 56%
Nerve damage as much as 60%
Eye disease by as much as 76%

32
Q

Keeping A1c within a target range reduces (for Type 2 Diabetes)?

A

Heart attack by as much as 16%
Eye damage by as much as 21%
Kidney disease by as much as 34%

33
Q

Know this for the exam

What is metabolic syndrome? What are the symptoms associated with it?

A

A cluster of conditions that occur together, increasing your risk of heart disease, stroke and type 2 diabetes.

Obesity, triglycerides >150 mg?dL, HdL choleseterol Men< 40
Women <50

Blood pressure 130/85
Fasting glucose >110
Sedentary lifestyle

34
Q

How many people have metabolic syndrome in the U.S.?

A

47 million

35
Q

How many people in the United States have diabetes?

A

25.8 million

36
Q

How many people have prediabetes?

A

79 million people

37
Q

What are the major complications of diabetes?

A

Microvascular: affects the eyes, kidneys and causes neuropathy

Macrovascular: brain, heart, extremities

38
Q

What is diabetic neuropathy?

A

Damage to the nerve fibers and the sheath around the fibers. Capillaries and vessels are blocked - there is no blood flow to the nerve.

Human Nutrition & Health (21 decks)

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