Browse Glossary: "f"
fasting blood glucose test
a check of a person's blood glucose level after the person has not eaten for 8 to 12 hours with diabetes.
1. One of the three main nutrients in food. Foods that provide fat are butter, margarine, salad dressing, oil, nuts, meat, poultry, fish, and some dairy products. 2. Excess calories are stored as body fat, providing the body with a reserve supply of energy and other functions.
a basic unit of fats. When insulin levels are too low or there is not enough glucose id levels in the blood to become too high. This in turn may lead to ketoacidosis, a serious problem. See also: diabetic ketoacidosis.
a substance found in foods that comes from plants. Fiber helps in the digestive process and is thought to lower and help control blood glucose blood fats and blood glucose. Insoluble fiber, found in whole-grain products and vegetables, passes directly through the digestive system, helping to rid the body of waste products.
See: exchange lists.
taking special steps to avoid foot problems such as sores, cuts, bunions, and calluses. Good care includes daily examination of the feet, toes, and toenails and choosing shoes and socks or stockings that fit well. People with diabetes have to take special care of their feet because nerve damage and reduced blood flow sometimes means they will have less feeling in their feet than normal. They may not notice cuts and other problems as soon as they should.