1. Loss of weight

2.Hungry-Cells are "starving"

3.Thirsty-becasue of high H20 losses

4.Urination-High blood glucose spills into urine and pulls H20 with it

5. confusion and breathing difficulties

1. Onset usually in childhood or adolescence

2. Insulin is not produced, becasue the cells in the pacreas that produce the insulin are gone.

3.Not curable

4. Possible viral or auto immune cause

1. Loss of muscle and excess fat use->ketosis

2. Tend to be thin and loosing weight.

3. If uncontrolled can lead to coma and death.

1. Carbohydrates

2.Exercise

3.Alcohol

1. Correlated with excess weight.

2. Stronger genetic/familial link than Type 1.

3. About 90% of diabetes cases.

4. Rate increases with age.

5. Usually adult onset, but now 40%-50% new diabetes in 10-19 year olds.

6.Type 2 increased 30% in 90's.

7. 6% white, 9% African American, 8% Hispanic

8. Produce insulin but not effective-body resists/ignores the insulin

1.Hypoglycemic drugs (maybe Insulin)

2. Controlling and loosing weight.

3. Weight loss may correct insulin resistance.

Type 1: very high blood glucose, no insulin

Type 2:high blood glucose, high insulin (but the insulin is not effective)

1. Kidney failure

2. CVD

3. blindness

4. amputations

5. poor healing from wounds and infections

6. neurological damage

1. "Insulin" Resistance Syndrome

2. 25% of population, higher in non-Europeans

3. Triggered by or aggravated by ABDOMINAL obesity

1. People missing or low in lactase.

2. Lactose passes to large intestine, and bacteria break it down causing gas, cramps, and diarrhea.

3. 70-80% of world's adult populatin has it.

4. Starts at age 4.

1. Northern European

2. Middle Eastern

3. Central African

becasue they grew cows, and adapted gene with lactase

1. Less calories, becasue it replaces high calorie foods.

2. Speeds flow through intestines.

3. Less constipation and hemorrhoids

4.Toxins and carcingoens have less contact time due to speed.

1. Lowers cholesterol.

2. Can tie up some carcinogens (reduce colon cancer risk)

3. Can tie up bile (cholesterol) and reduce CVD risk.

Low mineral intake.

(seen in middle east)

Legumes

(nuts as well but not as high as legumes)

1. Source: small intestine

2. Functions: Move dietary fact to tissue (dropped in lymphatic system)

3. CVD Risk: N/A

4. High In: tryglycerides

5. Fate: liver clears

1. Source: liver

2. Functions: move fat to tissues

3.Increases CVD risk.

4. High in: tryglycerides

5. Fate: LDL 

1. Source: VLDL

2. Functions: ??

3. Increases CVD risk

4. High in cholesterol.

5. Fate: arteries (liver)

1. Source: liver and small intestine

2. Functions: lowers cholesterol

3. Decreases CVD risk

4. High in: protein

5. Fate: ??

Saturated fat

trans fat

1. Concentrated energy (diet and storage)

2. Provides essential fatty acids (linoleic, linolenic)

3. Carrier of fat soluble vitamins (A,D,E,K)

4.Body insulation and padding around organs

5. fatty acids (not TG) in cell membranes

6. adds flavor and texture to foods

7. contributes to fullness (protein may be the key to satiety)

8. made of 3 fatty acids and 1 glycerol

1. in cell membranes

2. help transport other fats in blood

3. precurson for some neural transmitters

4. emulsifier in foods

1. Found in cell membranes.

2. Precurson for Vitamin D and some hormones (estrogen, and testorone)

3. Major component of bile

4. Only found in animals, NEVER in plants

5. Not an essential nutrient since man makes it but performs essential functions

6. 1/3 from diet, 2/3 from body

7. of 700 mg, 400 mg go to bile

1. maximum # of hydrogen atoms

2. usually solid at room temperature

3. mostly from animal sources

4. exceptions: tropical oils (palm and coconut) are very saturated [processed foods have these oils]

5. Raises blood cholesterol levels, but the degree depends on specific fatty acid.

1. Fewer H atoms, double bonds, b/t carbons

2. usually liquid at room temperature

3. mostly plant and fish sources

4. more chemically active (turn rancid faster)

5. Lowers blood cholesterol levels.

6. Monounsaturated fatty acid-1 double bond minus 2hydrogens (best source is olive oil)

7. Polyunsaturated fatty acid-2 or more double bonds

1. degree of saturation

2. length

3. NOT by calories

1. Raises LDL

2. Lowers HDL

3. increases risk for heart diseast

4. current intake is 3% of total kcals

protein in blood

Function: fat->tissues (fatty acid transport)

fatty acids come from adipose tissue

1. 4 carb fragments from fatty acids

2. brain can use for fuel if concentration high, reduces loss of muscle

3. kidney and heart damage

4."chemical breath"

5. loss of H20/ urine and electrolytes

6. lower blood pressure

1. age, male, stress

2. diabetes, metabolic syndrome

3. HDL<40

4. obesity

5. viral or bacterial infections