Free ACT Test Exam Braindumps (page: 83)

NATURAL SCIENCE: Diabetes

(1) There are two types of diabetes, insulin-dependent and non-insulin-dependent. Between 90 and 95 percent of the estimated 13 to 14 million people in the United States with diabetes have non-insulin-dependent, or Type II, diabetes. Because this form of diabetes usually begins in adults over the age of 40 and is most common after the age of 55, it used to be called adult-onset diabetes. Its symptoms often develop gradually and are hard to identify at first; therefore, nearly half of all people with diabetes do not know they have it. Someone who has developed Type II diabetes may feel tired or ill without knowing why, a circumstance which can be particularly dangerous because untreated diabetes can cause damage to the heart, blood vessels, eyes, kidneys, and nerves. While the causes, short-term effects, and treatments of the two types of diabetes differ, both types can cause the same long-term health problems.

(2) Most importantly, both types of diabetes affect the body's ability to use digested food for energy. Diabetes does not interfere with digestion, but it does prevent the body from using an important product of digestion, glucose (commonly known as sugar), for energy. After a meal, the normal digestive system extracts glucose from some foods. The blood carries the glucose or sugar throughout the body, causing blood glucose levels to rise. In response to this rise, the hormone insulin is released into the bloodstream and signals the body tissues to metabolize or burn the glucose for fuel, which causes blood glucose levels to return to normal. The glucose that the body does not use right away is stored in the liver, muscle, or fat.

(3) In both types of diabetes, this normal process malfunctions. A gland called the pancreas, found just behind the stomach, makes insulin. In patients with insulin-dependent diabetes, the pancreas does not produce insulin at all. This condition usually begins in childhood and is known as Type I (formerly called juvenile-onset) diabetes. These patients must have daily insulin injections to survive. People with non-insulin-dependent diabetes usually produce some insulin in their pancreas, but the body's tissues do not respond very well to the insulin signal and therefore do not metabolize the glucose properly ­ a condition known as insulin resistance.

(4) Insulin resistance is an important factor in non-insulin-dependent diabetes, and scientists are researching the causes of insulin resistance. They have identified two possibilities. The first is that there could be a defect in the insulin receptors on cells. Like an appliance that needs to be plugged into an electrical outlet, insulin has to bind to a receptor in order to function. Several things can go wrong with receptors. For example, there may not be enough receptors for insulin to bind to, or a defect in the receptors may prevent insulin from binding. The second possible cause of insulin resistance is that, although insulin may bind to the receptors, the cells may not read the signal to metabolize the glucose. Scientists continue to study these cells to see why this might happen.

(5) There is no cure for diabetes yet. However, there are ways to alleviate its symptoms. In 1986, a National Institutes of Health panel of experts recommended that the best treatment for noninsulin dependent diabetes is a diet that helps one maintain a normal weight and pays particular attention to a proper balance of the different food groups. Many experts, including those in the American Diabetes Association, recommend that 50 to 60 percent of daily calories come from carbohydrates, 12 to 20 percent from protein, and no more than 30 percent from fat. Foods that are rich in carbohydrates, such as breads, cereals, fruits, and vegetables, break down into glucose during digestion, causing blood glucose to rise. Additionally, studies have shown that cooked foods raise blood glucose higher than raw, unpeeled foods. A doctor or nutritionist should always be consulted for more information and for help in planning a diet to offset the effects of this form of diabetes..

The author of the passage compares Type I and Type II diabetes and states which of the following the same are for both?

NATURAL SCIENCE: Diabetes

(1) There are two types of diabetes, insulin-dependent and non-insulin-dependent. Between 90 and 95 percent of the estimated 13 to 14 million people in the United States with diabetes have non-insulin-dependent, or Type II, diabetes. Because this form of diabetes usually begins in adults over the age of 40 and is most common after the age of 55, it used to be called adult-onset diabetes. Its symptoms often develop gradually and are hard to identify at first; therefore, nearly half of all people with diabetes do not know they have it. Someone who has developed Type II diabetes may feel tired or ill without knowing why, a circumstance which can be particularly dangerous because untreated diabetes can cause damage to the heart, blood vessels, eyes, kidneys, and nerves. While the causes, short-term effects, and treatments of the two types of diabetes differ, both types can cause the same long-term health problems.

(2) Most importantly, both types of diabetes affect the body's ability to use digested food for energy. Diabetes does not interfere with digestion, but it does prevent the body from using an important product of digestion, glucose (commonly known as sugar), for energy. After a meal, the normal digestive system extracts glucose from some foods. The blood carries the glucose or sugar throughout the body, causing blood glucose levels to rise. In response to this rise, the hormone insulin is released into the bloodstream and signals the body tissues to metabolize or burn the glucose for fuel, which causes blood glucose levels to return to normal. The glucose that the body does not use right away is stored in the liver, muscle, or fat.

(3) In both types of diabetes, this normal process malfunctions. A gland called the pancreas, found just behind the stomach, makes insulin. In patients with insulin-dependent diabetes, the pancreas does not produce insulin at all. This condition usually begins in childhood and is known as Type I (formerly called juvenile-onset) diabetes. These patients must have daily insulin injections to survive. People with non-insulin-dependent diabetes usually produce some insulin in their pancreas, but the body's tissues do not respond very well to the insulin signal and therefore do not metabolize the glucose properly ­ a condition known as insulin resistance.

(4) Insulin resistance is an important factor in non-insulin-dependent diabetes, and scientists are researching the causes of insulin resistance. They have identified two possibilities. The first is that there could be a defect in the insulin receptors on cells. Like an appliance that needs to be plugged into an electrical outlet, insulin has to bind to a receptor in order to function. Several things can go wrong with receptors. For example, there may not be enough receptors for insulin to bind to, or a defect in the receptors may prevent insulin from binding. The second possible cause of insulin resistance is that, although insulin may bind to the receptors, the cells may not read the signal to metabolize the glucose. Scientists continue to study these cells to see why this might happen.

(5) There is no cure for diabetes yet. However, there are ways to alleviate its symptoms. In 1986, a National Institutes of Health panel of experts recommended that the best treatment for noninsulin dependent diabetes is a diet that helps one maintain a normal weight and pays particular attention to a proper balance of the different food groups. Many experts, including those in the American Diabetes Association, recommend that 50 to 60 percent of daily calories come from carbohydrates, 12 to 20 percent from protein, and no more than 30 percent from fat. Foods that are rich in carbohydrates, such as breads, cereals, fruits, and vegetables, break down into glucose during digestion, causing blood glucose to rise. Additionally, studies have shown that cooked foods raise blood glucose higher than raw, unpeeled foods. A doctor or nutritionist should always be consulted for more information and for help in planning a diet to offset the effects of this form of diabetes.

According to the passage, one place in which excess glucose is stored is the:

NATURAL SCIENCE: Diabetes

(1) There are two types of diabetes, insulin-dependent and non-insulin-dependent. Between 90 and 95 percent of the estimated 13 to 14 million people in the United States with diabetes have non-insulin-dependent, or Type II, diabetes. Because this form of diabetes usually begins in adults over the age of 40 and is most common after the age of 55, it used to be called adult-onset diabetes. Its symptoms often develop gradually and are hard to identify at first; therefore, nearly half of all people with diabetes do not know they have it. Someone who has developed Type II diabetes may feel tired or ill without knowing why, a circumstance which can be particularly dangerous because untreated diabetes can cause damage to the heart, blood vessels, eyes, kidneys, and nerves. While the causes, short-term effects, and treatments of the two types of diabetes differ, both types can cause the same long-term health problems.

(2) Most importantly, both types of diabetes affect the body's ability to use digested food for energy. Diabetes does not interfere with digestion, but it does prevent the body from using an important product of digestion, glucose (commonly known as sugar), for energy. After a meal, the normal digestive system extracts glucose from some foods. The blood carries the glucose or sugar throughout the body, causing blood glucose levels to rise. In response to this rise, the hormone insulin is released into the bloodstream and signals the body tissues to metabolize or burn the glucose for fuel, which causes blood glucose levels to return to normal. The glucose that the body does not use right away is stored in the liver, muscle, or fat.

(3) In both types of diabetes, this normal process malfunctions. A gland called the pancreas, found just behind the stomach, makes insulin. In patients with insulin-dependent diabetes, the pancreas does not produce insulin at all. This condition usually begins in childhood and is known as Type I (formerly called juvenile-onset) diabetes. These patients must have daily insulin injections to survive. People with non-insulin-dependent diabetes usually produce some insulin in their pancreas, but the body's tissues do not respond very well to the insulin signal and therefore do not metabolize the glucose properly ­ a condition known as insulin resistance.

(4) Insulin resistance is an important factor in non-insulin-dependent diabetes, and scientists are researching the causes of insulin resistance. They have identified two possibilities. The first is that there could be a defect in the insulin receptors on cells. Like an appliance that needs to be plugged into an electrical outlet, insulin has to bind to a receptor in order to function. Several things can go wrong with receptors. For example, there may not be enough receptors for insulin to bind to, or a defect in the receptors may prevent insulin from binding. The second possible cause of insulin resistance is that, although insulin may bind to the receptors, the cells may not read the signal to metabolize the glucose. Scientists continue to study these cells to see why this might happen.

(5) There is no cure for diabetes yet. However, there are ways to alleviate its symptoms. In 1986, a National Institutes of Health panel of experts recommended that the best treatment for noninsulin dependent diabetes is a diet that helps one maintain a normal weight and pays particular attention to a proper balance of the different food groups. Many experts, including those in the American Diabetes Association, recommend that 50 to 60 percent of daily calories come from carbohydrates, 12 to 20 percent from protein, and no more than 30 percent from fat. Foods that are rich in carbohydrates, such as breads, cereals, fruits, and vegetables, break down into glucose during digestion, causing blood glucose to rise. Additionally, studies have shown that cooked foods raise blood glucose higher than raw, unpeeled foods. A doctor or nutritionist should always be consulted for more information and for help in planning a diet to offset the effects of this form of diabetes.

A diet dominated by which of the following is recommended for non-insulin-dependent diabetics?

NATURAL SCIENCE: Diabetes

(1) There are two types of diabetes, insulin-dependent and non-insulin-dependent. Between 90 and 95 percent of the estimated 13 to 14 million people in the United States with diabetes have non-insulin-dependent, or Type II, diabetes. Because this form of diabetes usually begins in adults over the age of 40 and is most common after the age of 55, it used to be called adult-onset diabetes. Its symptoms often develop gradually and are hard to identify at first; therefore, nearly half of all people with diabetes do not know they have it. Someone who has developed Type II diabetes may feel tired or ill without knowing why, a circumstance which can be particularly dangerous because untreated diabetes can cause damage to the heart, blood vessels, eyes, kidneys, and nerves. While the causes, short-term effects, and treatments of the two types of diabetes differ, both types can cause the same long-term health problems.

(2) Most importantly, both types of diabetes affect the body's ability to use digested food for energy. Diabetes does not interfere with digestion, but it does prevent the body from using an important product of digestion, glucose (commonly known as sugar), for energy. After a meal, the normal digestive system extracts glucose from some foods. The blood carries the glucose or sugar throughout the body, causing blood glucose levels to rise. In response to this rise, the hormone insulin is released into the bloodstream and signals the body tissues to metabolize or burn the glucose for fuel, which causes blood glucose levels to return to normal. The glucose that the body does not use right away is stored in the liver, muscle, or fat.

(3) In both types of diabetes, this normal process malfunctions. A gland called the pancreas, found just behind the stomach, makes insulin. In patients with insulin-dependent diabetes, the pancreas does not produce insulin at all. This condition usually begins in childhood and is known as Type I (formerly called juvenile-onset) diabetes. These patients must have daily insulin injections to survive. People with non-insulin-dependent diabetes usually produce some insulin in their pancreas, but the body's tissues do not respond very well to the insulin signal and therefore do not metabolize the glucose properly ­ a condition known as insulin resistance.

(4) Insulin resistance is an important factor in non-insulin-dependent diabetes, and scientists are researching the causes of insulin resistance. They have identified two possibilities. The first is that there could be a defect in the insulin receptors on cells. Like an appliance that needs to be plugged into an electrical outlet, insulin has to bind to a receptor in order to function. Several things can go wrong with receptors. For example, there may not be enough receptors for insulin to bind to, or a defect in the receptors may prevent insulin from binding. The second possible cause of insulin resistance is that, although insulin may bind to the receptors, the cells may not read the signal to metabolize the glucose. Scientists continue to study these cells to see why this might happen.

(5) There is no cure for diabetes yet. However, there are ways to alleviate its symptoms. In 1986, a National Institutes of Health panel of experts recommended that the best treatment for noninsulin dependent diabetes is a diet that helps one maintain a normal weight and pays particular attention to a proper balance of the different food groups. Many experts, including those in the American Diabetes Association, recommend that 50 to 60 percent of daily calories come from carbohydrates, 12 to 20 percent from protein, and no more than 30 percent from fat. Foods that are rich in carbohydrates, such as breads, cereals, fruits, and vegetables, break down into glucose during digestion, causing blood glucose to rise. Additionally, studies have shown that cooked foods raise blood glucose higher than raw, unpeeled foods. A doctor or nutritionist should always be consulted for more information and for help in planning a diet to offset the effects of this form of diabetes.

Which of the following is the main function of insulin?