1. Jason Atkinson Health & Science Education Mercer University

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

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

5.  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.

6. Fasting Blood Glucose: 70-100 mg/dL (milligrams per deciliter)milligrams per deciliter 2 hours after eating (postprandial):postprandial 70-145 mg/dL Random (casual):70-125 mg/dL

7. Fasting Blood Glucose: 70-100 mg/dL (milligrams per deciliter)milligrams per deciliter 2 hours after eating (postprandial):postprandial 70-145 mg/dL Random (casual):70-125 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.

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

10.  Level of physical activity (or lack of it)

11.  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

12.  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

15.  Carbohydrates

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

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

18.  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)

19.  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 -

20.  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)

22.  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.

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

24.  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

25. DateTime Fasting Blood Glucose 11-22-115:40 am100 mg/dL 11-29-115:13 am99 mg/dL 12-6-116:00 am97 mg/dL 12-13-115:15 am95 mg/dL