Beta cells: cells that make insulin. These cells are found in the islets of Langerhans in the pancreas.

Blood Glucose Meter: a hand-held machine that tests blood glucose (sugar) levels. A drop of blood (obtained by prick­ing a finger) is placed on a small strip that is inserted in the meter. The meter calcu­lates and displays the blood glucose level.

Calories: units representing the amount of energy provided by food. Carbohy­drate, protein, and fat are the primary sources of calories in the diet, but alcohol also provides calories. If all calories con­sumed aren't used as energy, they may be stored as fat.

Carbohydrate: one of three major sources of calories in the diet. Carbohydrate comes primarily from sugar (simple car­bohydrate) and starch (complex carbohy­drate, found in bread, pasta, beans). Car­bohydrate is broken down into glucose during digestion and is the main nutrient that raises blood glucose levels.

Cholesterol: a waxy, fat-like substance used by the body to build cell walls and make certain vitamins and hormones. The liver produces enough cholesterol for the body, but we also get cholesterol when we eat animal products. Eating too much cho­lesterol and saturated fat can cause the blood cholesterol to rise and collect along the inside walls of blood vessels. This is a risk factor for heart attack and stroke.

Counter-Regulatory (Stress) Hormones:

hormones released during stressful situa­tions. These hormones include glucagon, epinephrine (adrenaline), norepinephrine, cortisol, and growth hormone. They cause the liver to release glucose and the cells to release fatty acids for extra energy. If there's not enough insulin present in the body, these extra fuels can lead to hyper-glycemia and ketoacidosis.

DCCT the Diabetes Control and Com­plications Trial. This was a 10-year study sponsored by the National Institutes of

Health. Over 1,400 people with type 1 diabetes followed either conventional therapy (usually, two insulin injections a day) or intensive therapy (multiple daily injections or an insulin pump). The study proved that tight blood glucose control reduces the risk of diabetic complications.

Diabetes: a disease in which the body cannot produce insulin or cannot use insulin to its full potential. It is character­ized by high blood glucose levels.

exchanges food groups used in the American Diabetes Association, American Dietetic Association Exchange Lists for Meal Planning. Foods are divided into three basic groups: Carbohydrates, Meat and Meat Substitutes, and Fats. Each serv­ing of food has about the same amount of carbohydrate, protein, fat, and calories as other foods on that list and can be "exchanged" or traded for any other food on the same list.

Fats:  the most concentrated source of calo­ries in the diet. Saturated fats are found primarily in animal products. Unsaturated fats mainly come from plants and can be monounsaturated (olive or canola oil) or polyunsaturated (corn and other oils). Excess intake of fat, especially saturated fat and trans-fatty acids, can cause elevat­ed blood cholesterol, increasing the risk of heart disease and stroke.

Fiber:  the parts of plants that the body can't digest, such as fruit and vegetable skins. Fiber aids in the normal functioning of the digestive system, specifically the intestinal tract.

Gestational diabetes: diabetes that devel­ops during pregnancy. The mother's blood glucose rises due to hormones secreted during pregnancy, and the mother cannot produce enough insulin to handle the high­er blood glucose levels. Although gesta­tional diabetes ceases after pregnancy, about 60 percent of women who've had gestational diabetes eventually develop type 2 diabetes.

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