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Type 1 diabetes
- A chronic condition in which the pancreas produces little or no insulin
- Largely genetic

Type 2 diabetes
- Body doesn't produce enough insulin, or the cells in the body don't recognise the insulin that is present
- Influence by diet

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Carbohydrates are the main components of life cell structure and the main energy supply material, and have the important function of regulating cell activities.
There are three main forms of carbohydrates in the body, glucose, glycogen and sugar containing complex. The physiological function of carbohydrates is related to the types of carbohydrates in food and the forms in the body.
-Dietary carbohydrate is the most economical and main source of energy for human beings, which can provide and store heat energy;
-Carbohydrates are important substances constituting body tissues, necessary energy for maintaining brain function, and participate in cell composition and various activities;
-In addition, it has the functions of regulating fat metabolism, providing dietary fiber, saving protein, anti ketogenic, detoxification and enhancing intestinal function.

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Monosaccharides: single sugars
- Glucose
- Fructose
- Galactose
Disaccharides: pairs of monosaccharides
- Maltose
- Sucrose
- Lactose
Polysaccharides: straight or branched chains of glucose units bounded together
- Storage form of glucose
- Provides rapid release of energy when needed

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- Main source of energy for the body
- Glucose is turned to energy in the Krebs cycle
- Blood sugar level regulated by hormones, insulin and glucagon
- Hormones secretes by the islet cells of the pancreas

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Recommended intake:
40-60% of total energy intake
220-320g/day

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- Breakdown at the glycosidic bond
- Salivary amylase can break down starch into glucose
- Breakdown is called hydrolysis
- Insulin absorbs glucose to reduce blood sugar levels
- Glucagon releases glucose into the bloodstream to increase blood sugar levels

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- is a number assigned to food between 1 and 100
- tells us how easily our body is able to digest components of food
- Low GI: < 55
- Medium GI: 56-69
- High GI: > 70

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Carb-cutting doesn't lose weight
There’s no benefit to cutting your carbs to 5 per cent of your total calories, compared with 40 per cent, says Arizona State Uni. In their study, weight loss of high and low-carbers was similar, but the less puritanical of them reported having more energy – and being less ‘hangry’.

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- Grains and cereals
- Starchy vegetable, e.g. sweet potato
- Legumes (including dried and canned varieties
- Fruit
- Dairy foods