What Is Type 1 Diabetes Revised


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What Is Type 1 Diabetes Revised

  1. 1. What is Type 1 Diabetes? Definition: an autoimmune disease in which the immune cells act against and destroy the beta cells of the pancreas that make insulin.
  2. 3. Insulin and Glucose-”the lock and key” <ul><li>Insulin is the chemical or hormone released by the pancreas that controls your blood glucose levels. </li></ul><ul><li>Insulin acts as the “key” that unlocks the cells in order for the sugar to enter. </li></ul><ul><li>A diabetic needs to “cover” their carbohydrates with insulin in order to obtain energy from the food that they have eaten. </li></ul>
  3. 4. Carbohydrates- the body’s major source of energy <ul><li>The main nutrient that affects blood sugar/glucose levels. </li></ul><ul><li>Starches/bread, fruits, milk, and vegetables. </li></ul><ul><li>Carohydrates enter the bloodstream between 15 minutes and 2 hours after eating, depending upon the meal. </li></ul>
  4. 5. Carbohydrates <ul><li>Cereal, Breads, Grains </li></ul><ul><li>Pasta, Rice and Crackers </li></ul><ul><li>Fruit and Fruit Juices </li></ul><ul><li>Honey, Table Sugar, Syrup </li></ul><ul><li>Yogurt and Milk </li></ul><ul><li>Vegetables (starchy/non-starchy) </li></ul><ul><li>Cakes, pies, cookies, candy </li></ul>
  5. 8. Fiber’s Role.. <ul><li>The body cannot break down fiber or use it for energy. </li></ul><ul><li>Fiber’s role in controlling blood glucose involves its ability to form a jelly-like material that blocks digestive juices from getting to the food. </li></ul><ul><li>It slows the uptake of the carbohydrate from the intestine providing a more gradual increase in blood glucose levels. </li></ul><ul><li>Raw apple vs. apple juice. </li></ul>
  6. 9. Protein- second major source of calories <ul><li>Does not contribute to the blood sugar levels immediately. </li></ul><ul><li>It takes several hours for protein to be converted into sugar. </li></ul>
  7. 10. Fat <ul><li>Does not have a direct effect on blood sugar. </li></ul><ul><li>Fat may lower blood sugar by slowing the absorption of the glucose because it requires more time to digest. </li></ul>
  8. 11. Reading Labels
  9. 12. Basics to a Healthy Diet <ul><li>There are no bad foods. </li></ul><ul><li>Moderation </li></ul><ul><li>Colors </li></ul><ul><li>Variety </li></ul><ul><li>Balance </li></ul>
  10. 13. Portions and Serving Sizes <ul><li>Learn them, Live them, Love them. </li></ul><ul><li>The more practice you have the less you will need to pull out a measuring cup or scale. </li></ul>
  11. 14. Snacks and Meals <ul><li>Eat meals and snacks around the same time each day. </li></ul><ul><li>Never skip a meal or go for more than 4-5 hours without eating. </li></ul><ul><li>Bedtime snack should include good sources of protein, fat and carbohydrate. </li></ul>
  12. 15. Exercise and Blood Sugar Levels <ul><li>When you exercise your insulin sensitivity increases. </li></ul><ul><li>This means that less insulin is needed to handle the CHO you consume. </li></ul>