Got Food? - the Scientia Review

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diabetes and 27% of Americans over age 65 had diabetes (National diabetes fact sheet, 2010). Type 2 diabetes patients gradually lose sensitivity to insulin in adulthood, and the condition is strongly linked with poor diet and obesity. An obese person develops an insulin resistance because he or she requires very high levels of insulin to maintain a normal blood glucose level. Due to the gradual onset of symptoms, the conditions often goes undiagnosed for years or even decades. The symptoms are very similar to type 1 diabetes, the only difference being the rapidity of commencement. Often the distinguishing symptoms of diabetes are large volumes of urine or excessive thirst. When the blood has high glucose levels, the kidneys excrete this excess sugar out of the body in urine. The deluge of urine is often sweet as well; the primitive test for diabetes was to taste the urine. Other symptoms of type 2 diabetes include blurred vision, drowsiness, nausea, and decreased endurance during exercise. People with type 2 diabetes may not have any symptoms for years or decades before diagnosis. The onset of symptoms is much more gradual compared to type 1, and therefore people may not notice the warning signs (Crandall, 2010). Paula Deen, a 64 year old TV chef who is famous for her southern comfort food, announced in January 2012 that she was diagnosed with type 2 diabetes three years earlier. Her deep fried lasagna and Twinkie pie had prompted some nutritionists to label her as the most dangerous person to America. The deep fried, butter drenched, and sickeningly sweet recipes she is known for has led to her type 2 diabetes; 8.3 percent of Americans currently share the same diagnoses, and the majority of cases are due to poor diet. There is an extreme amount of research being done for prevention and treatment of type 2 diabetes because it affects so many Americans and the numbers are only rising (Carbone, 2012). Processes of glucose absorption (left) vs.processes of glucose maintenance (right). 48
Prevention and Treatment Pre-diabetes is a condition in which blood glucose levels are high but not high enough to be considered diabetes. The fasting glucose levels of pre-diabetes are between 100 mg/dL and 126 mg/dL. Identification in this stage is crucial from taking preventative measures (Crandall, 2010). It is estimated that 35% of American adults have pre-diabetes, and 50% of Americans 65 or older are pre-diabetic (National diabetes fact sheet, 2010). Patients with impaired glucose tolerance, or pre-diabetic, should participate in 30 minutes of exercise 5 days a week, lose weight, and limit dietary fat. Studies have shown that by following these guild line adults age 40-65 years old that are in risk of developing type 2 diabetes can reduce their chance of developing the disease by 56%. By exercising for 2.5 hours a week and loosing approximately 6% of body weight, adults can cut their risk of developing diabetes in half (Vijan, 2008). Screening by physicians is crucial in diagnosing type 2 diabetes. Early recognition of type 2 diabetes or pre-diabetes can significantly reduce the complications associated with the disease. Type 2 diabetes often goes undiagnosed for 4 to 7 years. It would not be cost effective to routine screen every person for plasma glucose level but for patients demonstrating risk factors it is fiscally beneficial to test for the disease. The table below displays the major risk factors that would justify a test for high blood glucose levels. The risk factors for developing type 2 diabetes. Once the condition has been diagnosed a treatment method has to be implemented that will adequately control blood sugar levels. Type 2 diabetes can be managed by diet and exercise, unlike type 1. If a change is not sufficient in moderating blood glucose levels, then a patient can take oral medications or inject insulin for treatment. The method of treatment often is dependent upon the severity of the situation; 16% of patients use no medication to manage their conditions, 58% use only oral medication, 14% use a combination of oral pharmaceuticals and insulin, and 12% use only insulin (―National diabetes fact sheet‖, 2010). 49
Page 1 and 2: Got Food? Recent Advances in Food S
Page 3 and 4: Chapter 1 Diet and Nutrition Ingrid
Page 5 and 6: Economic Uncertainty It is simply n
Page 7 and 8: Administration announced that Omega
Page 9 and 10: An example of nutritional informati
Page 11 and 12: Malnutrition and Disease A growing
Page 13 and 14: Malnutrition Globally Although a gr
Page 15 and 16: thiamine compounds. Deficiency can
Page 17 and 18: BMJ-British Medical Journal (2012).
Page 19 and 20: Chapter 2 Vitamins and Minerals Bar
Page 21 and 22: The Dangers of Multivitamins and Su
Page 23 and 24: Vitamin A and Osteoporotic Hip Frac
Page 25 and 26: Type II diabetes is caused by the i
Page 27 and 28: Bibliography Alam S.M. (2011, Jan 2
Page 29 and 30: Riboflavin. (2011). In PubMed Healt
Page 31 and 32: Chapter 3 Food Supplements Patrick
Page 33 and 34: 3112 31-50 49 ± 1 35 ± 1 18 ± 1
Page 35 and 36: An example of a chemically engineer
Page 37 and 38: Step 1 Herbs are checked for pestic
Page 39 and 40: Agent Active Ingredient(s) Trade Na
Page 41 and 42: St. John‘s wort (Hypericumperfora
Page 43 and 44: Pravst, I., &Žmitek, K. (2011). Th
Page 45 and 46: In the late 1970s, the first insuli
Page 47: New Developments Researchers are co
Page 51 and 52: There are three forms of insulin av
Page 53 and 54: Crandall, J. P. (2010, April). Diab
Page 55 and 56: Chapter 5 Diet and Heart Disease Re
Page 57 and 58: Dilated cardiomyopathy condition is
Page 59 and 60: The buildup of plaque within the ar
Page 61 and 62: Heart disease death rates, total po
Page 63 and 64: Sensory vegetarians avoid meat beca
Page 65 and 66: This table documents the relative l
Page 67 and 68: However, vegetarian diets do receiv
Page 69 and 70: Turner-McGrievy, G. (2010.) Nutrien
Page 71 and 72: Scientists are aware that physical
Page 73 and 74: one study, research examined two ch
Page 75 and 76: contributing to the metabolic syndr
Page 77 and 78: In 2011, an Australian study concer
Page 79 and 80: the food pass through the stomach,
Page 81 and 82: Giovannucci, E., & Michaud, D. (200
Page 83 and 84: There is already a basic infrastruc
Page 85 and 86: estrictions on how much can be grow
Page 87 and 88: A fisherman prepares to sift throug
Page 89 and 90: Slow Food is an international organ
Page 91 and 92: It is a sad fact that the food syst
Page 93 and 94: Illustration Credits http://static.
Page 95 and 96: One of Borlaug‘s most important c
Page 97 and 98: Different crops use different resou
Page 99 and 100:
source of Vitamin A for the poor po
Page 101 and 102:
Plot of world grain production per
Page 103 and 104:
Recent studies also highlight the h
Page 105 and 106:
Chapter 10 Food Preservation Adam C
Page 107 and 108:
Common spoiling enzymes and their e
Page 109 and 110:
Freezing, along with drying, is use
Page 111 and 112:
With these new developments in pres
Page 113 and 114:
An area of future research is bacte
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Parish. M. (2006). How do salt and
Page 117 and 118:
Applications Recently, scientists h
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livestock nutrition as well. Throug
Page 121 and 122:
modified/engineered crops are benef
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added regulatory process, the EU na
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Future of GMO Crops A booming globa
Page 127 and 128:
Biotech crops are benefitting peopl
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Levidow, L., Carr, S., and Wield D.
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This bar graph illustrates the amou
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to the tropics, where an estimated
Page 135 and 136:
The search for sustainable agricult
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water lost to evaporation. It is al
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Francis, C. A., & Porter, P. (2011)
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and science. In a similar way, know
Page 143 and 144:
Sustainable and Alternative Agricul
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After the farmed organisms have mat
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Farmers seeking for a hydroponics m
Page 149 and 150:
Chapter 14 Food Additives Naveena S
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Different regions in the world have
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However, probiotic lactobacilli fac
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and potentially harmful. In 1977 th
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Recent discoveries have led to the
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Phosphates and Kidney Disease A tea
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It is not yet confirmed that using
Page 163 and 164:
Illustration Credits http://www.cho
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Fuel Types and Biomass Environmenta
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Kerosene and LPG are commonly used
Page 169 and 170:
The map displays the amount of deat
Page 171 and 172:
Global Politics on Cooking in Devel
Page 173:
Lahkar, P. J., Samdarshi, S. K. (20
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Got Food? - the Scientia Review

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