Page 14 - Diabetes Flashcards

1
Q

What is diabetes

A

It’s a condition in which the amount of sugar in the blood is too high for too long

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2
Q

Blood glucose levels are controlled by what

A

Insulin

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3
Q

Where is insulin produced

A

By the pancreas

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4
Q

If not enough insulin is produced or it does not work properly what happens

A

Glucose levels rise and the individual will be diagnosed as having diabetes

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5
Q

A person who has diabetes is known as what

A

Diabetic

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6
Q

Type 1 diabetes:

When does it occur

A

When the body isn’t able to produce any insulin

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7
Q

Type 1 diabetes:

How can we manage type 1 diabetes

A

By insulin injections

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8
Q

Type 1 diabetes:

What age are you likely to develop this

A

Before then age of 40

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9
Q

Type 2 diabetes:

When does it occur

A

When the body produces some insulin but not enough

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10
Q

Type 2 diabetes:

What is it controlled by

A

Diet

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11
Q

Type 2 diabetes:

What age does it often occur

A

Unlike type 1, type 2 often occurs in people over the age of 40

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12
Q

How many cases of type 2 diabetes were diagnosed in Northern Ireland in 2015

A

84,836

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13
Q

Why do you think the number of people with type 2 diabetes is increasing

A

As people don’t have a balanced diet, being overweight and age (older population)

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14
Q

What is the main aim of treatment for both types of diabetes

A

To achieve blood glucose, blood pressure and cholesterol levels that are as near to the normal levels as possible

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15
Q

How are people with type 2 diabetes treated

A

It involves lifestyle changes, such as a healthier diet, weight loss and increased physical activity. Some patients also need to take tablets and or insulin to achieve normal blood glucose levels

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16
Q

Write down 5 tips which a dietician is likely to suggest for some with type 2 diabetes to help manage the condition

A

Eat a healthy, balanced diet
Keep weight under control as this helps prevent type 2
Include lots of fruit and veg in your diet
Take regular physical activity
Be particularly careful about consuming sugar (particularly non-milk-extrinsic sugars)