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DEFINITIONS

Correct body weight

The correct body weight is the weight that reduces the risk of developing various diseases associated with an excess (most commonly) or deficiency of body fat.

Overweight

It is a condition in which the amount of body fat exceeds health norms, which can be assessed, for example, based on the body mass index (BMI) of 25 or higher.

Obesity

It is a condition in which the amount of accumulated body fat exceeds health norms, which can be assessed, for example, based on a body mass index (BMI) of 30 or higher or a body fat percentage (RFM) of 25% or more for men and 32% for women.

Glucose

Glucose is a single sugar molecule, preferred by the body as the primary source of energy. It is formed during the digestion of food containing carbohydrates.

Insulin

Insulin is a hormone produced by the pancreas in response to an increase in blood glucose levels. Its main function is to transport glucose from the blood into the cells of our body.

Insulin Sensivity

Insulin sensitivity refers to how effectively receptors on cell membranes respond to insulin. It is a trait influenced 50% by genetics and the remaining 50% by physical activity and body mass.

Insulin Resistance

Insulin resistance is a condition in which the body's cells poorly respond to the action of insulin, leading to difficulty in moving glucose from the blood into the cells. It is a characteristic feature, among others, in type 2 diabetes.

Prediabetes

Prediabetes, also known as borderline diabetes, is a period during which blood glucose levels are higher than in healthy individuals but not high enough to qualify for a diabetes diagnosis. People with prediabetes have an increased risk of developing type 2 diabetes.

Diabetes

It is a metabolic disorder characterized by elevated blood glucose levels, typically caused by a deficiency or improper functioning of insulin.

Type 1 Diabetes

It is an autoimmune disease in which the immune system attacks the insulin-producing cells in the pancreas, leading to insulin deficiency. Currently, it is an incurable disease that requires daily insulin administration.

Type 2 Diabetes

It is a metabolic disorder characterized by insulin resistance or insufficient insulin production by the pancreas. It is typically associated with environmental factors and lifestyle. This is the most common type of diabetes.

Secondary Diabetes

Secondary diabetes, sometimes referred to as type 3 diabetes, is a type of diabetes that results from another disease or health condition, such as pancreatic disease, hormonal disorders, or medications affecting blood sugar levels.

Gestational Diabetes

Gestational diabetes is a type of metabolic disorder that occurs in some women during pregnancy. It is characterized by elevated blood glucose levels that exceed normal limits but do not reach the levels required for a diagnosis of type 2 diabetes. It typically develops in the second half of pregnancy and is associated with the action of pregnancy hormones, which can lead to insulin resistance.

Glycemic Index (GI)

The Glycemic Index (GI) is a measure that indicates how carbohydrates in food affect blood glucose levels. It reflects how quickly a particular food raises blood sugar compared to pure glucose. There are three categories based on the glycemic index: low (up to 55), medium (56-69), and high (70 and above).

Glycemic Load (GL)

The Glycemic Load (GL) is a measure that combines the quantity and quality of carbohydrates in a meal, taking into account how the dish affects blood glucose levels. It is a more advanced indicator than the glycemic index because it considers the amount of carbohydrates consumed. The Glycemic Load can be calculated by multiplying the glycemic index of a given product by the amount of carbohydrates it contains and dividing the result by 100. Based on the value, we categorize products into low (up to 10), medium (11-19), and high (20 and above) GL.

Food Insulin Index (FII)

The Food Insulin Index is a measure that determines how specific foods affect insulin secretion after consumption. The Insulin Index also categorizes products that do not contain carbohydrates.

Fat-Protein Unit (FPU)

An FPU, equivalent to 100 kilocalories from fat or protein, is considered to represent a similar insulin demand as that of consuming 10 grams of carbohydrates.

Carbohydrate Portion (CP)

A Carbohydrate Portion (CP) is a unit equivalent to 10 grams of carbohydrates. These units are used to determine the amount of insulin needed for a bolus dose, allowing individuals with diabetes to manage their blood sugar levels more effectively by matching insulin doses to their carbohydrate intake

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