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Food Exchange Lists The following pages separate foods into these seven groups: - Starches Fruits and Fruit Juices Milk, Yogurt, and Dairy-like foods Non-Starchy Vegetables Sweets, Desserts, and Other Carbohydrates Meats and Meat Substitutes Fats At the top of each section you will find the amount of carbohydrate, protein, fat and calories found in each selection. These food lists can be used for: • • • • counting carbohydrates counting calories counting grams of fat counting grams of protein DTC - UCSF To help you make healthy food choices: • milk products are separated by fat and calorie content • meats and protein foods are separated by fat and calorie content • dietary fats are divided into unsaturated and saturated sources Compiled from: Choose Your Foods: Exchange Lists for Diabetes American Dietetic Association and American Diabetes Association, 2008 1 Starches Breads and Flours Each Serving = 15 g carbohydrate, 3 g protein, 0-1 g fat, 80 calories Bagel Biscuit Bread Reduced-calorie White, whole-grain, pumpernickel, rye, unfrosted raisin Bun (hotdog or hamburger) Chapatti, small Cornbread English muffin Flour, corn meal, wheat germ Naan Indian Bread Pancake, 1/4 inch thick Pita bread Roll, plain, small Stuffing, bread Taco shell or tostada shell Tortilla Corn or flour, 6 inches across Flour, 10 inches across Waffle
Gestational Diabetes Meal Plan Gestational diabetes is a form of diabetes that occurs during pregnancy. If you have gestational diabetes, you and your developing baby are likely to have high blood glucose (too much glucose — or “sugar” — in the blood). This can cause problems for both of you during the pregnancy, at birth, and in the years to come. Fortunately, there’s a lot you can do to help control your blood glucose and lower health risks. Following a meal plan is one of the most important parts of your treatment. Your doctor or other healthcare provider (registered dietitian or diabetes educator) will work with you to develop a personalized meal plan. This handout provides a blank plan for you to complete and use — and the information you need to make the most of it. Meal plan basics Meal plans for gestational diabetes are built around a few basic ideas: •• Carbohydrates matter. All foods contain some combination of carbohydrate, fat, and protein. Fat and protein affect your blood glucose over many hours, but carbohydrate affects it much faster. For this reason, you’ll need to regulate your intake of foods that are rich in carbohydrate (“carbs”). Your healthcare provider will show you how — and your meal plan will help you stay on track.
Eating healthy is an important part of managing your diabetes. The food in your meal plan will provide the calories and nutrients you need each day to manage your blood glucose and to give you the energy you need for healthy living. You can use the following guidelines to estimate how many calories are needed per day to help maintain your weight. For every pound of weight, calculate: • 10 calories for an adult who is obese, very inactive, or always dieting • 13 calories for an adult over 55 years of age, an active woman, or an inactive man • 15 calories for a very active woman or an active man • 20 calories for a very active man or an adult athlete To lose weight, you’ll need to eat fewer calories. To gain weight, you’ll need to eat more calories. You and your healthcare provider will develop a healthy meal plan that is right for you. The Exchange Lists for Meal Planning The Exchange Lists offer a large selection of foods grouped together because they have approximately the same nutritional content. Each serving of a food has about the same carbohydrate, protein, fat, and calories, as the other foods in that list. Any food within a list can be “exchanged” for another food in the same list. Ask your healthcare provider for a copy of the Changing Life With Diabetes booklet, Carb Counting and Meal Planning from Novo Nordisk. It includes the Exchange Lists for Meal Planning and other useful information on healthy eating. Use the Exchange Lists in Carb Counting and Meal Planning with this meal planning information. To become a member of Changing Life With Diabetes, a free program for people who take insulin, enroll on line at ChangingDiabetes-us.com. Another program that will help you manage your diabetes is the free Novo Nordisk Tip Line at 1-800-260-3730.
Emir i njemu slicni pokusavaju da nam malo osvetle putic kojim smo prosli, ali i onaj sto, je pred nama. Ponekad svetlost od luca sa Tare ne dopire do kratkovidih, zaslepljenim neonskim laznim svetlom. Sloboda kao centralna vrednost covekovog bitisanja, borba za nju, nada da se do nje dodje, zrtve koje padaju u toj borbi ne moze da izmeri, proceni ni jedna berza od Tokija do Njujorka. Svaki covek koji digne glavu trazeci svoju zvezdu vodilju "imao se rasta i roditi" Mislim da Gavrilo spada u tu vrstu ljudskog roda. Dragan Kotarac
Compensatory hyperinsulinemia stemming from peripheral insulin resistance is a well-recognized metabolic disturbance that is at the root cause of diseases and maladies of Syndrome X (hypertension, type 2 diabetes, dyslipidemia, coronary artery disease, obesity, abnormal glucose tolerance). Abnormalities of fibrinolysis and hyperuricemia also appear to be members of the cluster of illnesses comprising Syndrome X. Insulin is a well-established growth-promoting hormone, and recent evidence indicates that hyperinsulinemia causes a shift in a number of endocrine pathways that may favor unregulated tissue growth leading to additional illnesses. Specifically, hyperinsulinemia elevates serum concentrations of free insulin-like growth factor-1 (IGF-1) and androgens, while simultaneously reducing insulin-like growth factor-binding protein 3 (IGFBP-3) and sex hormone-binding globulin (SHBG). Since IGFBP-3 is a ligand for the nuclear retinoid X receptor a, insulin-mediated reductions in IGFBP-3 may also influence transcription of anti-proliferative genes normally activated by the body’s endogenous retinoids. These endocrine shifts alter cellular proliferation and growth in a variety of tissues, the clinical course of which may promote acne, early menarche, certain epithelial cell carcinomas, increased stature, myopia, cutaneous papillomas (skin tags), acanthosis nigricans, polycystic ovary syndrome (PCOS) and male vertex balding. Consequently, these illnesses and conditions may, in part, have hyperinsulinemia at their root cause and therefore should be classified among the diseases of Syndrome X. ᮊ 2003 Elsevier Science Inc. All rights reserved. Keywords: Acne; Early menarche; Epithelial cell carcinomas; Hyperinsulinemia; Increased stature; Myopia; Cutaneous papillomas (skin tags); Acanthosis nigricans; Polycystic ovary syndrome; Male vertex balding.
http://redmoondialysis.com/ | Dr. Cyril Ovuworie of Kappellini Medical Group is a Board certified Nephrologist skilled in diagnosing and treating kidney problems. He can treat problems such as appearance of protein or blood in the urine, high blood pressure caused by a kidney problem, stones, infections, and the most serious of kidney disorders, complete renal dysfunction.
Prostate Cancer, Bone Metastases, and Treatment-Related Osteoporosis A Publication of The Bone and Cancer Foundation General Information about Prostate Cancer 1. Q. What is prostate cancer? A. Prostate cancer is an abnormal (malignant) growth of the prostate, a walnut-sized gland at the base of the urinary bladder in men. 2. Q. How common is prostate cancer? A. Prostate cancer is the most common form of cancer in men (except for skin cancer) and a leading cause of cancer death worldwide. In 2007, close to 218,890 men will be diagnosed with prostate cancer and 27,050 men will die from prostate cancer in the U.S. 3. Q. How is prostate cancer diagnosed? A. Prostate cancer is most often diagnosed by needle biopsy of the prostate gland. Biopsies are usually advised for men found to have either an abnormal digital rectal exam (DRE) or elevated PSA blood level. (The medical term for PSA is prostate-specific antigen.) Some, but not all men with an abnormal DRE or PSA have prostate cancer. Digital rectal exam (DRE) — is a procedure in which a gloved finger is put into the rectum to check the prostate gland. Prostate-specific antigen (PSA) — is a protein produced by the prostate gland. Its level goes up in the blood of some men who have prostate cancer. It can also go up with other conditions that affect the prostate. These include infections (prostatitis) and a non-cancerous growth that comes with aging, benign prostatic hyperplasia (BPH). 4. Q. What are the risk factors for prostate cancer? A. Risk for prostate cancer increases with age. More than 90% of men diagnosed with prostate cancer are older than 50 years. African-American men have a higher risk for prostate cancer than men of other races. A family history of prostate cancer increases prostate cancer risk. About 10% of prostate cancers appear to run in families although little is known about how or why this happens. Some environmental factors, including high intake of dietary fat, appear to increase prostate cancer risk. 5. Q. How is early-stage prostate cancer treated? A. There are several treatment choices for men with early-stage prostate cancer (tumors that appear confined to the prostate gland): Prostatectomy: surgical removal of the prostate gland. ...
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This recipe ALWAYS receives rave reviews. It contains 190 calories and 2.5 grams of fat versus the 316 calories and 14 grams of fat in a slice of traditional pumpkin pie. Crust: 12 gingersnaps 1 lowfat cereal bar Pie: 1 16 ounce can pumpkin 1/2 cup egg whites or nonfat egg substitute 1/2 cup sugar 1/2 - 1 Tbsp pumpkin pie spice 1 12 ounce can evaporated skim milk Preheat oven to 350 degrees. Lightly spray a glass 9 inch pie pan with oil.Combine gingersnaps and cereal bars in blender or food processor. Pulse until fine. Form the crust by lining the pie pan with crumbs but not all the way to the top edge. Combine the rest of the ingredients in a medium-sized mixing bowl. Pour into crust, going over the edge of the crust slightly - this prevents the crust from burning. Bake in the bottom of the oven until a toothpick inserted in the center comes out clean, about 30-40 minutes. Allow to cool slightly; cut into 8 wedges and serve warm. Refrigerate leftovers immediately. This pie is delicious with a spoonful of nonfat vanilla yogurt or nonfat whipped cream spooned over the top. Hint - you can make your own pumpkin pie spice with 2 teaspoons of ground cinnamon and a 1/2 teaspoon each of ground ginger, ground nutmeg and ground cloves. Add half of this mixture to start and more as needed according to your personal preference. Serves 8 Nutritional Information per serving = 1/8th slice 190 calories 2.5 g fat 0 g saturated fat 0 cholesterol 170 mg sodium 35 g carbohydrate 2 g fiber 19 g sugars 7 g protein 130% DV vitamin A © copyright 2007 U-M Comprehensive Cancer Center The University of Michigan Health System web site does not provide specific medical advice and does not endorse any medical or professional service obtained through information provided on this site or any links to this site. Use of the UMHS web site does not replace medical consultation with a qualified health or medical professional to meet the health and medical needs of you or others.
A Healthier Pumpkin Pie This recipe is Libby’s Famous Pumpkin Pie with some substitutions to lower the fat a little. The crust is low in saturated fat, and is very easy to work with, even for beginners! Lower Fat Oil Pastry: 1 ¼ cups all purpose flour ¼ teaspoon salt (omit for lower sodium pie) ¼ cup fat free milk 3 tablespoons canola oil Method: In a medium bowl, stir together flour and salt. Combine milk and canola oil; add all at once to flour mixture. Stir with a fork until dough forms a ball. If necessary, add 1 to 2 teaspoons more milk to make smooth dough. On a lightly floured surface, roll dough into a 12-inch circle. Place in a 9” pie plate. Trim edges to ½” beyond edge of pie plate. Crimp edges as desired. Pumpkin Pie Filling: 1 ¾ cups (1 15-oz.can) pumpkin (not pumpkin pie mix) ¾ cup Splenda granular no calorie sweetener, or ¾ cup sugar ½ teaspoon salt (may omit for lower sodium pie) 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves ½ cup low cholesterol egg product, such as Egg Beaters, (or 2 large eggs) 1 (12-oz) can fat free evaporated milk Method: Combine pumpkin, Splenda, salt, cinnamon, ginger and cloves in a medium bowl. Add egg product or lightly beaten eggs and stir until combined. Stir in evaporated milk, mix well. Pour into prepared pie shell. Bake in preheated 375 degree F. oven for about 45-50 minutes, or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Makes 8 servings. Per serving using Splenda and egg substitute: 190 Calories, 7 gm. Protein, 5 gms. Fat, Less than 1 gm. Saturated Fat, 28 gm. Carbs., 2 gm fiber, and 300 mg. Sodium. Whipped Yogurt Cream “Real” whipped cream makes holiday meals a little more special. Try this version which is made just a bit healthier with the addition of some yogurt! If you want, you can use vanilla yogurt instead of the plain, just use less sugar and vanilla (to taste). 1 cup (1/2 pint) heavy whipping cream 1 container (6 oz.) plain yogurt 6 tablespoons sugar 2 teaspoons vanilla extract Method: In chilled bowl, whip cream until soft peaks form. Add yogurt, sugar and vanilla and beat to combine. Avoid over beating. Store in refrigerator. Makes about 24 servings, 2 tablespoons each. Nutrition facts per serving: 50 calories, 3.5 gm total fat, 2.5 gm sat. fat, 15 mg. cholesterol, 5 mg. sodium, ...