MU 2.14 Diabetes Diabetes is a disease in which the body is unable to properly use and store glucose (a form of sugar). Glucose backs up in the bloodstream causing one’s blood glucose
(sometimes referred to as blood sugar) to rise too high. There are 2 major types of diabetes. In type 1 diabetes, the body completely stops producing insulin, a hormone that enables the body to use glucose found in foods for energy. People with type 1 diabetes must take daily insulin injections to survive. This form of diabetes usually develops in children or young adults but can occur at any age. Type 2 diabetes results when the body doesn’t produce enough insulin and/or is unable to use insulin properly. This form of diabetes usually occurs in people who are over 40, overweight, have a family history of diabetes, although today it is increasingly occurring in younger people, particularly adolescents. People with diabetes frequently experience certain symptoms, these include:
Being very thirsty
Tingling or numbness in the hands or feet
Frequent skin, bladder or gum infections
Wounds that do not heal
Extreme unexplained fatigue. When there is a child with type 1 diabetes, it’s easy to get carried away with notion of a diabetic diet, but in reality, the child’s dietary needs are no different from a child who doesn’t have diabetes. But there are certain considerations you need to be aware of, and understanding the carbohydrate content in food is arguably the most important. Nutrition basics.
There’s really no such thing as a diabetic diet that’s why you should focus instead of providing a child with a balanced nutrition. A good nutritional resource to consult the Food
Pyramid. In recent years, the United States Department of Agriculture has made some updates to the standard food pyramid that most people grew up knowing. Instead of being setinstone guideline.
There are 3 main nutrients in foodsfats, proteins and carbohydrates. These essential nutrients affect blood glucose in different ways.
Fat typically doesn’t break down into sugar in your blood, and in small amounts, it doesn’t affect your blood glucose levels. But fat does slow down digestion, and this can cause your blood glucose to rise slower than it normally would. After a highfat meal, the child’s blood glucose may be elevated up to 12 hours after the meal.
Proteins Protein doesn’t affect blood glucose unless you eat more than your body needs.
In most cases, you only need 6 ounces or less at each meal.
Carbohydrates affect your blood glucose more than any other nutrient. All of the carbohydrates in food turn into sugar in the blood, and they get into the blood at much quicker rate than fats and proteins. Carbs usually enter the bloodstream an hour after consumption and are usually out of the blood stream in 2 hours. That’s why you should check the child’s blood glucose levels before he or she eats, and then again 2 hours later. Ideally, the measurement after the meal should be within 3050 points of the premeal levels. If it’s not, you will need to adjust the carb content of the meal or adjust your child's insulin dosage. Coeliac Disease
Coeliac disease is a common digestive condition where a person has an adverse reaction to gluten. Eating foods containing gluten can trigger a range of symptoms, such as:
bloating and flatulence (passing wind)
feeling tired all the time as a result of malnutrition (not getting enough nutrients from food)
children not growing at the expected rate
Symptoms can change from mild to severe. Gluten is a protein found in three types of cereal: Wheat
Gluten is found in any food that contains the above cereal,