1. DIABETES MELLITUS By Kayla Cole Wake up! You might become 1 in 25million!

2. Types & Causes : -Type 1 (also referred to as Juvenile-onset): Beta cells of the pancreas responsible for insulin production are destroyed and eventually no insulin is produced. (“genetic predisposition”) -Type 2 (also referred to as adult-onset): resistance of body cells to the action of insulin, which may lead to a decrease in insulin secretion. (“dietary”)

3. Focus Of Type 1 *Pathology: -Pre and post diagnoses (experienced more as one strays out of safe zone-varies for each person)  +nausea -*Over time: irreversible blurred vision(oxygen/bleeding), neural complications, vascular complications, dental decay. -Extreme Cases of Diabetic Episodes: acidosis and ketosis eventually leading to coma then death, loss of limb and/or appendages, kidney and liver problems/failure.

4. Background + Treatment options *Type 1 can only be managed by insulin that must be injected after every meal and snack, often following a sliding scale and a carb to insulin ratio for quick acting insulin which is often paired with a long term acting insulin for the day. *Diet and exercise can help decrease and prevent severe and mild symptoms and side affects of insulin (such as weight gain, high glucose levels, and decreased immune system). -High fiber meals. -Low cholesterol meals -Low fat meals

5. Epidemiology  Is not restricted to age but is most often seen in youth, as opposed to Type 2, which is how each got its common name.  Not gender prevalent  Diabetes ratios of type 2 vs. type 1 skyrocket in high income societies (90%- 95% type 2) where over eating and little exercise become the norm’.  Type 1 cases are become more frequent in the middle east, N. Europe, N. America, Canada, and Aurailia.

7. Meal Plan: Breakfast RDA 25g Day 1FiberDay 2FiberDay 3Fibe r 1 large Apple (sliced) 5g1cup Raisin Bran Cereal 7gScrambled Eggs 0g Hot Oatmeal w/1 Tbl. Spoon Brown Sugar 3g6oz. Milk 1% 0gCranberry Cover Herbal Tea 0g 8oz. Milk 1%0g1cup Bing Cherries 0gHoney Dew Melon 8g 1cup Cauliflower w/2Tbs. ranch 2gCauliflower ½ cup w/1Tbs.ranch 1g Total:8g9g

8. Lunch Menu Day 1FiberDay 2FiberDay 3Fiber 1cup mixed green salad w/ unsalted almonds crushed 17gPB&J on Whole Wheat 5gVegetable Beef Soup 6g 3Tbs. Low-Cal Caesar Dressing 0gStrawberries 1cup 3gApple sauce sweetened 3g 8oz raspberry- peach juice 0g Pink Lemonade 8oz 0g8oz Milk 1%0g Total:17g8g9g Meal Plan: Lunch Menu

9. Meal Plan: Dinner Menu Day 1FiberDay 2FiberDay 3Fiber Orange Roughy Fish Fillet 0gApricot Chicken w/ Spanish Peanuts 7gHomestyle Chicken Noodle soup 7g Garlic Bread Sticks 0gPineapple Slices 1gButtermilk Biscuits 1g 8oz 1% milk0gBroccoli raw chopped 3gHot Coco2g Total:0g11g10g Daily Totals25g28g

10. Questions 1.Name 3 symptoms that can indicate a person may have diabetes -fatigue, polyuria (frequent urination), polydipsia (excessive thirst), weight loss, wounds that won’t heal, excessive hunger, sexual problems, vaginal infections, tingling sensations in the extremities, nausea. 2. What cells in the pancreas are responsible for insulin production? a. Alpha b. Beta c. Gamma d. Delta 3. When can a person get diabetes? a. 0-14yrs of age b. 15-21years of age c. 65+ years of age d. Any stage of life

11. 1. Brooks, Myrna LF, and Danielle LF Brooks. Exploring Medical Language. 8th ed. St. Louis: Elsevier, 2012. Print. BIBLIOGRAPHY 2. Company, Eli Lilly And. "Diabetes and Other Related Health Issues." Diabetes and Other Related Health Issues. Boehringer Mannheim Corporation, May-June 2002. Web. 05 Mar. 2012.. 3. Marieb, Elain N., and Katja Hoehn. Human Anatomy & Physiology 8th Edition. 8th ed. San Francisco: Pearson, 2010. Print. 4. Unwin, Nigel, David Whiting, Leonor Guariguata, Anselm Hennis, Abdullatif Hasseini, Linong Ji, Katarzyna Kissimova-Skarbek, Ingrid Libman, Elizabeth Mayer-Davis, Ayesha Motala, Venkat Narayan, Ambady Ramachandran, Gojka Roglic, Jonathan Shaw, Nick Wareham, and Ping Zhang. "Diabetes." International Diabetes Federation. Lilly Diabetes, Merck and Co., Inc., Novo Nordisk, SANOFI, 01 Jan. 2011. Web. 05 Mar. 2012..

12. 5. Whatnick, Michelle. Food Composition Table. Boston: McGraw-Hill Higher Education, 2009. Print BIBLIOGRAPHY CONTINUED