Aerobic exercise: Rhythmic-rich exercise that involves large muscle groups throughout the body, resulting in enhanced heart and lung function compared to resting states, also known as cardiac exercise. Aerobic exercise has been shown to lower blood glucose levels.
Artificial sweeteners: Also known as non-nutritive sweeteners, they include low- or no-calorie sweeteners or sugar substitutes. These sweeteners add sweetness but fewer calories than sucrose, corn syrup, or fruit juice concentrate. They include aspartame, sucralose, acesulfame, neotame, and saccharin.
Glucose: is the amount of sugar in the blood. People with type 2 diabetes have high blood sugar because insulin levels are low or not functioning properly.
Body mass index (BMI): A number based on weight and height that classifies a person as thin, normal, overweight, or obese. BMI can be used to determine the risk of health problems. You can calculate it yourself.
Carbohydrates
Carbohydrates: These are the main nutrients that provide the body with calories. These include single carbohydrates (such as honey, sucrose, and high fructose corn syrup) and complex carbohydrates. Complex carbohydrates include starches (such as bread, pasta, rice, and potatoes) and dietary fiber (fruits and vegetables, nuts, and whole grains).
Carbohydrate counting method: A meal planning method used by some people with diabetes. It involves tracking the number of grams of carbohydrates in food to ensure that no more than a predetermined amount of carbohydrates are consumed at a meal. You can count each serving of carbohydrates, as each serving is 15 grams. If you choose this method, your doctor or diabetes educator will tell you the total amount of carbohydrates per meal or the total amount per day.
Cholesterol: A substance that is found in the blood. The human body produces cholesterol naturally, but cholesterol is also found in food (i.e., animal products). Because diabetes and heart disease are closely related, doctors may keep a close eye on a patient’s cholesterol levels, wanting to make sure that LDL cholesterol (“bad” cholesterol, which causes heart disease) levels are not too high, and HDL cholesterol (“good” cholesterol, which has a protective effect) is high enough.
Diabetes educator: A professional, usually a nurse, dietitian, doctor, or pharmacist, who provides counseling specifically for people with diabetes on how to care for their disease.
Healthy foods for diabetes: Healthy foods for people with diabetes. There are no special foods that people with diabetes must eat, so almost any healthy food is appropriate. Warning: Some packaged foods labeled as “diabetic healthy foods” are not particularly healthy, so be sure to check the nutrition label.
Nutritionist: An expert trained in nutrition who provides advice to others about healthy eating.
Endocrinologist: A doctor who specializes in hormone (e.g., insulin)-related disorders, including diabetes.
Fats: Nutrients that are essential for the body’s energy and other bodily functions. While some fats are necessary, you need to make sure you don’t overdo it. Choose as many healthy fats (monounsaturated fats as well as polyunsaturated fats) as possible and avoid unhealthy fats (saturated and trans fats).
Fiber: Carbohydrates that the body cannot digest and cannot be broken down into sugar. Fruits, vegetables, legumes, whole grains and nuts are rich in fiber. High-fiber foods tend to be bulky and require more chewing, so they can bring a sense of satiety, which promotes weight loss. Fiber plays an important role in the digestive process, and consuming enough fiber also helps control blood sugar levels.
Food log: Keep track of meals or foods consumed. Studies have shown that keeping track of food intake can help with weight loss.
Glucose tablets: Chewable sugar tablets used by people with diabetes to quickly raise their blood sugar levels when they drop to dangerous levels (hypoglycemia). These come in a variety of flavors and forms, such as gels, liquids, powders, etc. Your doctor may recommend carrying glucose tablets with you if you are prone to these types of problems, especially during exercise.
Hyperglycemia: High levels of sugar in the blood. People with high blood sugar (including those with type 2 diabetes) do not produce enough insulin, or their bodies do not use insulin properly.
Low blood sugar: The amount of sugar in the blood is too low. It may cause shaking, dizziness, confusion, or even fainting. This problem is more common in people with type 1 diabetes, but it can also happen in people with type 2 diabetes, especially after taking certain medications.
Insulin: A hormone produced by the pancreas that helps the body use glucose (sugar) for energy. people with type 2 diabetes do not produce enough insulin, or their bodies do not use insulin properly.
Insulin resistance: The body fails to use the insulin produced properly. Regular exercise, such as aerobic exercise and strength training, can help with this problem.
Meal planning: Used to plan a patient’s daily diet, which may refer to following a specific diet or to the thought process of developing an eating plan in advance.
Metabolism: The process of converting food into energy to allow the body to function properly. The faster the rate of metabolism (metabolic rate), the faster the rate of calories burned. Metabolism can be boosted by exercise.
Natural calorie-free sweeteners: Similar to artificial sweeteners, but with a natural origin. Stevia is a natural sweetener because it comes from the stevia plant.
Obesity: A BMI of no less than 30 and excess body fat. Excess fat can cause or worsen health problems, including type 2 diabetes.
Overweight: A BMI between 25 and 29.9 and too much body fat. Excess fat increases the risk of health problems, such as type 2 diabetes.
Protein: It is made up of amino acids and is essential for body function. Protein is found in meat, poultry, fish, beans, tofu, eggs, nuts, seeds and dairy products. Meat does not contain carbohydrates, so it does not raise blood sugar levels.
Sodium: A mineral that is abundant in table salt. Excessive intake will raise blood pressure, which in turn increases the risk of heart attacks and strokes. Since these problems are often associated with diabetes, it is important to control intake. Processed foods are often high in sodium.
Starch: Carbohydrates found in grains, but also in starchy vegetables such as peas, corn, beans, and potatoes. Like sugar (another type of carbohydrate), starch can raise blood sugar levels, so it’s important to control your intake.
Strength training: Designed to build muscle strength or increase muscle mass, it includes lifting weights, using weightlifting equipment, and exercising with resistance bands, also known as resistance training. It can help the body use insulin more effectively.
Sugar: Sweet carbohydrates, including glucose, fructose, and sucrose.
Sugar alcohols: Low-calorie sweeteners commonly used in “sugar-free” foods, including erythritol, sorbitol, and xylitol. Foods containing these sweeteners may still contain carbohydrates that can cause blood sugar levels to rise, so be sure to check nutrition labels. Sugar alcohols may cause stomach upset.
Whole grains: Grains that contain whole grains, including the nutrient-rich bran and germ. On the other hand, refined grains (such as white flour) have had the bran and germ removed and contain only the starchy endosperm. Whole grains contain more fiber than refined grains, so the digestion process is slower and does not cause a rapid rise in blood sugar.