Jason Atkinson Health & Science Education Mercer University

 Level of sugar (glucose) circulating in the blood stream.

 The body produces insulin in the pancreas to remove sugar from the blood and into storage either as muscle glycogen or as body fat.

 Level of sugar (glucose) circulating in the blood stream.  The body produces insulin in the pancreas to remove sugar from the blood and into storage either as muscle glycogen or as body fat.  Type II (adult onset) diabetes occurs when cells become resistant or non-responsive to insulin as a result of prolonged elevation in blood sugar due to lifestyle factors.

Fasting Blood Glucose: mg/dL (milligrams per deciliter)milligrams per deciliter 2 hours after eating (postprandial):postprandial mg/dL Random (casual): mg/dL

Fasting Blood Glucose: mg/dL (milligrams per deciliter)milligrams per deciliter 2 hours after eating (postprandial):postprandial mg/dL Random (casual): mg/dL Levels slightly above those listed are considered prediabetic. In order to be considered diabetic, blood sugar levels must be elevated over a longer period of time.

 Type and quantity of food we eat. (meal timing and macronutrients ratios are also a factor)

 Level of physical activity (or lack of it)

 Type and quantity of food we eat. (meal timing and macronutrients ratios are also a factor)  Level of physical activity (or lack of it)  Body composition

 Type and quantity of food we eat. (meal timing and macronutrients ratios are also a factor)  Level of physical activity (or lack of it)  Body composition  Hormone balance

 Carbohydrates

 Carbohydrates – Starches, grains, or simple sugars. Has most direct effect on blood sugar. (see glycemic index)glycemic index

 Carbohydrates – Starches, grains, or simple sugars. Has most direct effect on blood sugar. (see glycemic index)glycemic index  Proteins –

 Carbohydrates – Starches, grains, or simple sugars. Has most direct effect on blood sugar. (see glycemic index)glycemic index  Proteins –Meat, dairy, eggs etc. Have stabilizing effect on blood sugar. (produces glucagon)

 Carbohydrates – Starches, grains, or simple sugars. Has most direct effect on blood sugar (see glycemic index)  Proteins –Meat, dairy, eggs etc. Have stabilizing effect on blood sugar. (produces glucagon)  Fats -

 Carbohydrates – Starches, grains, or simple sugars. Has most direct effect on blood sugar (see glycemic index)  Proteins –Meat, dairy, eggs etc. Have stabilizing effect on blood sugar. (produces glucagon)  Fats – Saturated, Polyunsaturated, or Monounsaturated sterols. Energy storage and insulating effect. (essential and non essential)

 Double bond fatty acids are indicated by the Greek letter O followed by a number indicating the location of the first double bond in the molecule.

 Fish oil supplements contain EPA’s and DHA’s

 Double bond fatty acids are indicated by the Greek letter O followed by a number indicating the location of the first double bond in the molecule.  Fish oil supplements contain EPA’s and DHA’s  Some evidence suggests a lowering effect on fasting glucose levelsevidence

DateTime Fasting Blood Glucose :40 am100 mg/dL :13 am99 mg/dL :00 am97 mg/dL :15 am95 mg/dL