Nutrition-Related Health Conditions

📋 Course Outline

1. Blood Glucose Imbalances
2. Glycaemic Index and Food Choices
3. Type 1 Diabetes
4. Type 2 Diabetes Management
5. Osteoporosis Prevention

📖 1. Blood Glucose Imbalances

🔑 Key Concepts & Definitions

• Blood glucose level : indicates the amount of glucose in the blood, with a normal level of about 10 mmol/litre of blood.
• Hypoglycaemia : a low blood glucose level caused by a sudden removal of glucose from the blood.
• Hyperglycaemia : a high blood glucose level in which sugar builds up in the blood instead of being converted to energy.

★ Must-know

📌 Low blood glucose is managed by eating slow-release or low-GI carbohydrates at every meal to keep the blood glucose level stable.

Further detail

• Low blood glucose levels can develop after: skipping meals or eating too little, exercising hard or for a long time without extra food, eating high-fat or high-glycaemic-index foods that trigger insulin release and a sharp glucose drop

💡 Memory Hook

Hypoglycaemia means glucose is too low, whereas hyperglycaemia means glucose is too high.

📖 2. Glycaemic Index and Food Choices

🔑 Key Concepts & Definitions

• Glycaemic Index : measures how much a carbohydrate-containing food raises blood glucose on a scale from 1 to 100.