This document discusses how glucose is converted to energy in the body under normal healthy conditions and how diabetes affects this process. It begins by explaining how glucose from food is normally broken down and used to produce energy. However, in diabetes the body either does not produce enough insulin or cannot effectively use the insulin, causing glucose to accumulate in the blood instead of being converted to energy.
It then discusses the different types of diabetes, risk factors, diagnostic criteria for high blood glucose, common symptoms of diabetes, and long-term health complications that can result if diabetes is not properly managed. Finally, it outlines strategies for managing diabetes through diet, exercise, medication and lifestyle changes like maintaining a healthy weight and stress levels. The focus is on
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36. ½ cup cooked cereals or
¾cup dry flakes of cereal
1 Slice of Bread 1/2 cup rice 1 small baked
potato
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Food Exchange System
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39. Fist to Select a Healthy Portion of
Cereals & Pulses Products
Cereal – One Fist =1 Serving
40. Rice (Raw = Cooked) Per Serving
25 gram =
Raw
Cooked
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@% u|fd (k|lt;le{ª – Per Serving):
vCarbohydrates – 12 gm
vProteins – 6 gm
vFats – 1 gm
vTotal Calories – 80 Calorie
Each serving in the Group is about
25 gm by weight if uncooked and
about 1 cup cooked (thin, watery)
o r ½ c u p c o o k e d ( t h i c k ) .
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vCarbohydrate – 5 to 6 gm
vProteins – 2 gm
vFats – x
vCalorie – 28 to 30 Calorie
For vegetables, one cup of raw leafy
g r e e n s , t h r e e / q u a r t e r s c u p
vegetable juice, or half a cup of
c h o p p e d / co o ke d ve ge t a b l e s
c o n s t i t u t e s a s e r v i n g .