Glossary Of Terms

Key Nutritional Components

Term (Abbreviation)	Brief Explanation	Importance in Blood Glucose Control
Carbohydrates (Carbs)	The body's primary source of energy, found in starches, sugars, and fiber.	The primary controller of blood glucose. Carbs are broken down into glucose, directly causing blood sugar to rise. Accurate carb counting is critical for dose-matching insulin or managing oral medications.
Kilocalories (Kcal)	A unit of energy derived from food (commonly called Calories).	Indirect but vital. Managing total Kcal intake helps control weight. Excess weight and body fat can lead to insulin resistance, making it harder for the body to use insulin effectively and control blood sugar.
Non-Starchy Vegetables (NSV)	Vegetables that are low in carbohydrates and rich in fiber (e.g., callaloo, broccoli, green beans, cabbage).	Stabilizing factor. They have minimal impact on blood sugar but are high in fiber, which helps slow the absorption of glucose from other foods, leading to a flatter and slower blood sugar curve.
Protein (PRO)	Essential macronutrient used for building and repairing tissues.	Buffering effect. Protein has a minimal immediate effect on blood sugar. When consumed with carbohydrates, it significantly slows digestion, helping to prevent rapid post-meal glucose spikes.
Fats (Healthy Fats)	Essential macronutrient for energy, hormone production, and nutrient absorption (e.g., avocado, olive oil, nuts).	Delaying factor. Fats, especially healthy unsaturated fats, slow down the rate at which food leaves the stomach (gastric emptying), causing the carbohydrate-induced blood sugar rise to be delayed and sustained rather than spiking quickly.
Fiber	The indigestible part of plant foods.	Digestion regulator. It slows down the conversion of starches and sugars into glucose, promoting a gradual, controlled rise in blood sugar rather than a sharp peak.
Glycemic Index (GI)	A system that ranks carbohydrate foods based on how quickly they raise blood sugar.	Carb quality assessment. Choosing lower GI foods (which cause a slower, more gradual rise) can help reduce sudden post-meal hyperglycemia.

Physiological and Management Terms

Term (Abbreviation)	Brief Explanation	Importance in Blood Glucose Control
Blood Glucose (BG)	The concentration of glucose (sugar) circulating in the bloodstream.	The target measurement. This is the value that needs to be kept within a target range (neither too high nor too low) to prevent complications.
Glucose	A simple sugar that is the primary fuel source for the body's cells.	The basic fuel. This is the substance that the body primarily derives from food and must be managed, as high levels are toxic over time.
Insulin (INS)	A hormone produced by the pancreas that acts as a "key" to allow glucose to move from the bloodstream into the cells for energy.	The key regulator. People with diabetes either lack sufficient insulin or their cells are resistant to its effects. Medication/lifestyle often focuses on maximizing insulin's efficiency.
Insulin Resistance	A condition where muscle, fat, and liver cells do not respond well to insulin, requiring the body to produce or administer higher amounts.	The root of Type 2 Diabetes. It prevents insulin from lowering blood sugar effectively, leading to chronic high BG levels. Diet and exercise are key to improving sensitivity.
Food Exchange System (FES)	A meal planning method where foods are grouped into lists (e.g., Carb, Protein, Veg, Fat) based on similar nutritional values and portion sizes.	Portion consistency. Simplifies complex nutrition facts into manageable groups (exchanges), ensuring consistency in the amount of Kcal and Carbs consumed per meal, which is vital for predictable blood sugar results.