Chapter 4

Type 2 diabetes

Serious chronic disease characterized by abnormal glucose fat and protein metabolism

Starches

Storage form of glucose in plants. found in grains tubers and legumes

Soluble fiber

Viscous and can be digested by intestinal bacteria. Found in oats and barley legumes and citrus fruits

Maltose, sucrose, lactose

What are three disaccarides?

Glucose, galactose, fructose

What are three monosaccharides?

Glycogen in liver and muscle cells

What is the storage form of glucose in humans and animals?

Fructose

What is the sweetest monosaccharide?

Type 1 diabetes

Autoimmune disease that causes the destruction of beta cells so that insulin is not produced by the pancreas

Gluconeogenesis

Body makes glucose from muscle and liver cells if glycogen stores are depleted

Ketone

Chemicals that result from incomplete fat breakdown

Diagnosing diabetes

Fasting glucose is greater than or equal to 126 or greater than or equal to 200 2 hour glucose

Phytic acid

Has similar properties to fiber and binds minerals in excess

An abundant amount of carbs are necessary

How much carbohydrate is necessary to spare proteins from being attacked?

Normal range of glucose

Less than 100 fasting or less than 140 after 2 hours of meal consumption

Insoluble fibers

Non-viscous and cannot be digested by intestinal bacteria. Found in whole grains and vegetables

Diagnosing pre-diabetes

100-125 fasting and 140-199 two hours after a meal

RDA for fiber

25g daily for a 2,000 calorie diet