Glycemic Index Food Guide - Diabetes Canada

The glycemic index (GI) is a scale that ranks a carbohydrate-containing food or drink by how much it raises blood sugar levels after it is eaten or drank. Foods with a high GI increase blood sugar higher and faster than foods with a low GI. There are three GI categories:

  Index, Glycemic index, Glycemic

Canadian Journal of Diabetes

independence is lost and/or life expectancy shortens, the benefit of lower glycemic targets is diminished and the risk of hypoglyce-mia increases (40–42).

<insert self-management goal> 1. How important is …

Your Patients Meet Their Goals For patients who are not making expected progress, try asking these questions to identify a path forward: • • • • • Quick Reference

  Reference, Quick, Quick reference

DiabetesCanadaClinicalPracticeGuidelinesExpertCommittee ...

Type2DiabetesinChildrenandAdolescents,p.S247 DiabetesandPregnancy,p.S255 Relevant Appendices Appendix 5. Self-Monitoring of Blood Glucose (SMBG) RecommendationToolforHealth-CareProviders

ÉTAPE 1 - guidelines.diabetes.ca

Suggestions pour l’amorçage et le titrage de l’insuline dans les cas de diabète de type 2 Les personnes qui commencent à prendre de l’insuline doivent être renseignées sur la prévention, la reconnaissance et le traitement de l’hypoglycémie.

My Diabetes Care: Patient Name

A1C The A1C is a blood test that will help you know whether your blood sugar has been at target over the past 3 months. A lower A1C will reduce your risk A lower A1C will reduce your risk of heart disease, stroke, kidney disease, eye problems, nerve damage, and foot problems.

  Your, Targets

High blood pressure and diabetes - guidelines.diabetes.ca

Why is controlling blood pressure important for people with diabetes? When blood pressure is high, it puts stress on the body. This can cause damage to the heart, brain, kidneys,

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<insert self-management goal> Quick Reference Guide

A1C <1.5% above target A1C ≥1.5% above target Symptomatic hyperglycemia and/or metabolic decompensation* Add additional antihyperglycemic agent best suited to the individual based on the following: Clinical Considerations Choice of Agent Avoidance of hypoglycemia and/or weight gain with adequate glycemic effi cacy

  Targets, Target a1c

Pharmacologic Glycemic Management of Type 2 Diabetes in ...

2018 (1). New evidence has been published since the 2018 guide-lines, prompting this update to our recommendations for Chapter 13, “Pharmacologic Glycemic Management of Type 2 Diabetes in Adults” (1). What’s New in 2020 First, additional agents approved for use in Canada have been shown to have cardiovascular (CV) benefits in patients ...

  Guide

Lows and highs: blood sugar levels - Diabetes Canada

What is LOW blood sugar? When the amount of blood glucose (sugar in your blood) has dropped below your target range (less than 4 mmol/L), it is called low blood sugar or hypoglycemia. What are the signs of a LOW blood sugar level? You may feel: • Shaky, light-headed, nauseated • Nervous, irritable, anxious • Confused, unable to concentrate

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Go, Slow, and Whoa! - National Institutes of Health

• A peanut butter and jelly sandwich on white bread is a WHOA food, but if you use whole-grain bread, sugar free jelly and low-fat peanut butter, it becomes a SLOW food. • Corn without butter is a GO food, but add butter and it becomes a SLOW food. NOTE: This activity is designed to help people think about the categories of foods they choose to

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Nutrition and food systems - Food and Agriculture …

#8 Food losses and waste in the context of sustainable food systems (2014) #9 Water for food security and nutrition (2015) ... Figure 8 Intake of key foods and diet components, by region, 2013 ..... 56 Figure 9 Changes in intake of key foods and diet components by region, 1990–2013 (percent) .. 57 ...

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GENERAL STANDARD FOR FOOD ADDITIVES

Food Additive Specifications", Volumes 1 and 2 (1992), and in addenda thereto, published by FAO. 10 The principle relating to the carry-over of food additives into foods (the "Carry-Over Principle") addresses the presence of additives in food as a result of the use of raw materials or other ingredients in which these additives are used. The Codex

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Food Service Guidelines for Federal Facilities

This category includes processed foods that are packaged in small portions or individual servings, are widely distributed, and have a relatively long shelf-life (compared to prepared foods). Packaged snacks include food items such as granola bars, chips, crackers, raisins, and nuts and seeds. These foods can be sold in any venue, such as

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