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Type 2 diabetes (previously referred to as adult-onset diabetes) is affecting more and more children under...

  1. Type 2 diabetes (previously referred to as adult-onset diabetes) is affecting more and more children under the age of 18 every year. What do you feel is causing the increase in type 2 diabetes in children? Support your response with at least 1 high-quality reference.
  2. How long a person feels full after eating a carbohydrate-rich meal depends on the type of carbohydrate consumed and what other nutrients are in the meal. Conduct an experiment and determine how long you feel full after eating a candy bar; after eating a slice of wholegrain bread; after eating an apple; and after eating a potato. Compare your results with your classmates and discuss why some of these carbohydrate foods make you feel full longer than others.
  3. High Fructose corn syrup is a very controversial topic. Take a look at these videos, then weigh in on why you think fructose is or is not a specific problem in the US diet.
  4. When you select a high carbohydrate grain product like bread or pasta that you might consider eating. Post a picture of a product and its food label. Finally, describe your decision-making process and how you would judge that item to be good, bad, or something in-between. Make sure you include adequate detail in your answer.
  5. Glycemic index is often touted as a way to identify “good and Bad” carbohydrates. Describe the glycemic index and how it reflects the impact of carbohydrates on the body. Do you ever consider the Glycemic index when selecting foods? Why or why not?
  6. Give examples of when a low glycemic index food would be superior to a high glycemic index food and when a high glycemic index food would be superior to a low glycemic index food. Make sure to tell why in both cases.

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Answers:

1.What do you feel is causing the increase in type 2 diabetes in children? Support your response with at least 1 high-quality reference

  • . Weight. Being overweight is a strong risk factor for type 2 diabetes in children. The more fatty tissue children have — especially around the abdomen — the more resistant their bodies' cells become to insulin.
  • · Inactivity. The less active your child is, the greater his or her risk of type 2 diabetes. Physical activity helps your child control his or her weight, uses glucose as energy, and makes your child's cells more responsive to insulin.
  • · Family history. Children's risk of type 2 diabetes increases if they have a parent or sibling with the disease.
  • · Race or ethnicity. Although it's unclear why, certain people — including Black, Hispanic, American Indian and Asian American people — are more likely to develop type 2 diabetes.
  • · Age and sex. Many children develop type 2 diabetes in their early teens. Adolescent girls are more likely to develop type 2 diabetes than are adolescent boys.
  • · Birth weight and gestational diabetes. Low birth weight and being born to a mother who had gestational diabetes during the pregnancy are both associated with a higher risk of developing type 2 diabetes.
  • · Pre-term birth. Babies born prematurely — before 39 to 42 weeks' gestation —have a greater risk of type 2 diabetes.

Reference :

1) www.diabetes.org/glycemic-index-and-diabetes.

2) https://health.usnews.com/health-care/patient-advice/articles/2017-07-25/why-type-2-diabetes-is-on-the-rise-in-children-and-teens#:~:text=A%20large%20study%20called%20SEARCH,period%20between%202002%20and%202012

2. discuss why some of these carbohydrate foods make you feel full longer than others.

  • Carbohydrates or “carbs” get a lot of attention these days and it’s no secret that carbs can affect your blood sugars (blood glucose). You might be wondering if you should eat less of them, or even eat them at all. You’re not alone!
  • When choosing carbs, the key is choosing complex carbs—the ones that give you the most bang for your buck in terms of vitamins, minerals and fiber.
  • Processed foods tend to be high in carbs, especially refined carbohydrates that are more likely to cause your blood sugar to spike, while also being very low in vitamins, minerals and fiber—giving carbs a bad rap. But choosing less processed carb foods and paying attention to how much you are eating can make a big difference in your blood sugar and overall health.
  • There are three main types of carbohydrates in food: starches, sugars and fiber. Starches—or complex carbohydrates—include starchy vegetables, dried beans and grains. Sugars include those naturally occurring (like in fruit) and added (like in a cookie). And fiber comes from plant foods vs. animal products like eggs, meat or fish.

3.High Fructose corn syrup is a very controversial topic. Take a look at these videos, then weigh in on why you think fructose is or is not a specific problem in the US diet.

High Fructose corn syrup why its bad :

Added sugars and high fructose corn syrup are considered primary causes of the overweighting of America. Weight gain abetted by high-calorie foods containing HFCS can also contribute to heart disease, diabetes, fatty liver disease and dyslipidemia, an abnormal level of cholesterol and other fats in the blood.

Is high fructose corn syrup worse than sugar?

The most common form of high-fructose corn syrup, HFCS 55, is virtually identical to regular table sugar. Evidence to suggest that one is worse than the other is currently lacking. In other words, they're both equally bad when consumed in excess

Is High Fructose Corn Syrup Safe?

The FDA classifies high-fructose corn syrup, sucrose, and other sugars as "generally recognized as safe," or "GRAS" in agency parlance. To be GRAS, there must be a scientific consensus that the ingredient is safe at the levels consumed.

What does high fructose corn syrup do to your brain?

Previous research led by Gomez-Pinilla found that fructose damages communication between brain cells and increases toxic molecules in the brain; and that a long-term high-fructose diet diminishes the brain's ability to learn and remember information.

Is High Fructose Corn Syrup banned in Mexico?

In 1997, the Mexican government passed a levy on high-fructose corn syrup in an attempt to keep the demand—and thus the price—for Mexican sugar higher. The U.S. deemed this an unfair infringement on trade and went to the World Trade Organization (WTO) to make its case, and the WTO decided in favor of the U.S.

4) When you select a high carbohydrate grain product like bread or pasta that you might consider eating. Post a picture of a product and its food label. Finally, describe your decision-making process and how you would judge that item to be good, bad, or something in-between. Make sure you include adequate detail in your answer.

Type of carbohydrate is found in bread :

Complex carbohydrates: These are also called starches. Starches include grain products, such as bread, crackers, pasta, and rice. As with simple sugars, some complex carbohydrate foods are better choices than others

Pasta a high carb food :

Pasta is a versatile and inexpensive staple but very high in carbs. One cup (250 grams) of cooked pasta contains 43 grams of carbs, only 3 of which are fiber (21). The same amount of whole-wheat pasta is only a slightly better option at 37 grams of carbs, including 6 grams of fiber

Better type of carbohydrate :

Examples of whole carbs include vegetables, whole fruit, legumes, potatoes and whole grains. These foods are generally healthy. On the other hand, refined carbs include sugar-sweetened beverages, fruit juices, pastries, white bread, white pasta, white rice and others

Here is a list of 12 high-carb foods that also happen to be incredibly healthy.

  • · Quinoa. Quinoa is a nutritious seed that has become incredibly popular in the natural health community. ...
  • · Oats. Oats may be the healthiest whole grain food on the planet. ...
  • · Buckwheat. ...
  • · Bananas. ...
  • · Sweet Potatoes. ...
  • · Beetroots. ...
  • · Oranges. ...
  • · Blueberries.
  • · Grape fruit
  • · Apples
  • · Kidney beans
  • · Chickpeas

5.Describe the glycemic index and how it reflects the impact of carbohydrates on the body. Do you ever consider the Glycemic index when selecting foods? Why or why not?

Glycemic index :

The glycemic index is a system of assigning a number to carbohydrate-containing foods according to how much each food increases blood sugar. The glycemic index itself is not a diet plan but one of various tools — such as calorie counting or carbohydrate counting — for guiding food choices.

How Carbohydrates Affect

Sugar is a carbohydrate used by your body for fuel. In this article, we’ll discuss the glycemic index, a method of distinguishing between different types of carbohydrates by measuring their effect on blood sugar, or glucose.

The Glycemic Index (GI) measures how quickly carbohydrates in a food cause blood sugar levels to rise after eating and how quickly the carbohydrates convert to glucose in your body. The GI system compares all foods to pure glucose (or white bread), which causes a rapid spike in blood glucose levels and has a Glycemic Index value of 100. High-glycemic foods digest and absorb into the bloodstream quickly, which causes large, rapid changes in blood sugar levels. Low-glycemic foods digest and absorb more slowly, which produces gradual rises in blood sugar and insulin levels.

Role of sugar/carbohydrates in the body :

After we eat foods that are high in carbohydrates, our digestive system breaks them down and turns them into glucose, which enters the bloodstream. From there, the glucose enters individuals cells throughout the body and provides them with the energy that they need to function. Any glucose not immediately needed by the cells is stored in your liver and muscles for future use. Two important hormones help regulate the level of sugar in your blood: insulin and glucagon. When your blood sugar level is high, insulin moves the sugar from your blood into your cells. In contrast, glucagon works to release the sugar that is stored in your liver when your blood sugar levels are low. This process helps to ensure that your body maintains a steady, natural balance in your blood sugar.

6.Give examples of when a low glycemic index food would be superior to a high glycemic index food and when a high glycemic index food would be superior to a low glycemic index food. Make sure to tell why in both cases.

Glycemic index and diabetes :

  • Glycemic index (GI) is a measure of how quickly a food can make your blood sugar (glucose) rise. Only foods that contain carbohydrates have a GI. Foods such as oils, fats, and meats do not have a GI.
  • In general, low GI foods increase glucose slowly in your body. Foods with a high GI increase blood glucose quickly.
  • Not all carbohydrates work the same in the body. Some trigger a quick spike in blood sugar, while others work more slowly, keeping blood sugar more even. The glycemic index addresses these differences by assigning a number to foods that reflects how quickly they increase blood glucose compared to pure glucose (sugar).
  • The GI scale goes from 0 to 100. Pure glucose has the highest GI and is given a value of 100.
  • Eating low GI foods can help you gain tighter control over your blood sugar. Paying attention to the GI of foods can be another tool to help manage diabetes, along with carbohydrate counting.


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