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Diabetes Control and Complications Trial (DCCT)

A study by the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), conducted from 1983 to 1993 in people with type 1 diabetes, which showed that good blood glucose control significantly helped prevent or delay diabetes complications.

Diabetes, diabetes mellitus

A condition characterized by hyperglycemia (high blood glucose) resulting from the body’s inability to use blood glucose for energy. In type 1 diabetes, the pancreas no longer makes insulin and therefore blood glucose cannot enter the cells to be used for energy. In type 2 diabetes, either the pancreas does not make enough insulin or the body is unable to use insulin correctly.

Diabetic ketoacidosis (see Ketoacidosis)

Duration of insulin action The length of time that certain types of insulin remain active and available in your body after a bolus. This duration can vary greatly depending on the type of insulin you take. Only use rapid-acting insulin with the OmniPod® Insulin Management System.

Extended bolus

A feature of the OmniPod System that allows a meal bolus dose to be given over an extended period of time.

Fat

One of the three main energy sources in food. (The other two are carbohydrate and protein.) Fat is a concentrated source of energy, providing 9 calories per gram. Foods high in fat include oils, margarine, salad dressings, red meat, and whole-milk dairy foods.

Fiber

The indigestible part of plant foods. Foods that are high in fiber include broccoli, beans, raspberries, squash, whole-rain bread, and bran cereal. Fiber is a type of carbohydrate but does not raise blood glucose levels as other carbohydrates do.

Food Library

The Food Library is for reference only. (Food references contained in the library cannot be populated and used for calculations.)

The OmniPod System includes a reference library of over 1,000 common food items. The library shows each item’s carbohydrate, fat, protein, fiber, and calories for a single portion.

The items in the food library are derived from the USDA database, USDA National Nutrient Database for Standard Reference.

Glucose

A simple sugar (also known as dextrose) used by the body for energy. Without insulin, the body cannot use glucose for energy.

Hazard alarm

Notification by the PDM and Pod that a dangerous condition exists.

Healthcare provider

A professional who practices medicine or teaches people how to manage their health. All healthcare providers are a resource for valuable diabetes management information.

Hemoglobin A1c (HbA1c)

A test that measures a person’s average blood glucose level over the past 2 to 3 months. Also called glycosylated hemoglobin, the test shows the amount of glucose that sticks to the red blood cell, which is proportional to the amount of glucose in the blood.

Hyperglycemia (high blood glucose)

A higher-than-normal level of glucose in the blood; generally 250 mg/dL or higher.

Hypoglycemia (low blood glucose)

A lower-than-normal level of glucose in the blood; generally 70 mg/dL or lower. Hypoglycemia unawareness A condition in which a person does not feel or recognize the symptoms of hypoglycemia.

Infusing

Introducing a liquid substance under the skin into the body.

Infusion site

A place on the body where an infusion set or Pod is placed and cannula is inserted.

Insulin

A hormone that helps the body use glucose for energy. The beta cells of a healthy pancreas make insulin.

Insulin on board (IOB) (active insulin)

The amount of insulin that is still “active” in the body from a previous bolus dose. In the OmniPod System, insulin on board (IOB) is considered in two parts: the Insulin on Board (IOB) from a previous correction bolus and the IOB from a previous meal bolus. The amount of time insulin remains “on board” or “active” depends on each individual’s duration of insulin action. Talk with your healthcare provider to determine your duration of insulin action. The OmniPod System continually calculates the Insulin on Board (IOB) to help prevent “stacking” of bolus doses, which is a major cause of hypoglycemia.

Insulin reaction (see hypoglycemia)

Insulin-to-carbohydrate ratio (IC Ratio)

Number of grams of carbohydrate covered by one unit of insulin. For example, if your insulin-to-carbohydrate ratio is 1:15, then you need to deliver one unit of insulin to cover every fifteen grams of carbohydrate you eat. In vitro Literally, “in glass.” Refers to a biological function taking place in a laboratory dish rather than in a living organism.

Ketoacidosis (diabetic ketoacidosis or DKA)

A very serious condition in which extremely high blood glucose levels and a severe lack of insulin cause the body to break down fat for energy. The breakdown of fat releases ketones into the blood and urine. DKA can take hours or days to develop, with symptoms that include stomach pain, nausea, vomiting, fruity breath odor, and rapid breathing.

It is important to rule out ketoacidosis when you experience symptoms that might otherwise indicate the flu.

Ketones

Acidic by-products that result from the breakdown of fat for energy. The presence of ketones indicates that the body is using stored fat and muscle (instead of glucose) for energy.

Meal bolus (also known as carbohydrate bolus)

An amount of insulin administered before a meal or snack to ensure that blood glucose levels stay within the desired BG goal after a meal. The OmniPod System calculates a meal bolus by dividing the grams of carbohydrates you are about to eat by your insulin-to-carbohydrate ratio.

Multiple daily injections (MDIs)

Introducing insulin into the body with a syringe several times a day.

Occlusion

A blockage or interruption in insulin delivery.

Prime bolus

An amount of insulin used to fill the cannula, preparing it to begin delivering insulin under your skin.

Protein

One of the three main energy sources in food (the other two are carbohydrate and fat). Protein is necessary for the growth, maintenance, and repair of body cells and tissues. Protein contains 4 calories per gram. Foods high in protein include meat, poultry, fish, legumes and dairy products.

Reverse correction (negative correction) Using an individual’s correction factor (sensitivity factor), the reverse correction is a calculation that reduces a portion of a meal bolus dose when the patient’s blood glucose level is below their blood glucose target. This feature is an option in the OmniPod® Insulin Management System, which should be turned on or off according to the advice of a healthcare provider.

Sensitivity factor (see correction factor)

Sharps

Any medical item that may cause punctures or cuts to those handling them. Sharps include needles, syringes, scalpel blades, disposable razors, and broken medical glassware. Dispose of used sharps according to local waste disposal regulations.

Sharps container

A puncture-proof container used for storage and disposal of used sharps.

Soft Key

A button on the PDM whose label or function appears on the screen directly above the button. The label changes depending on the task you are performing.

Subcutaneous
Under the skin.

Suggested bolus calculator

A feature that calculates bolus doses with user-specific settings and inputs. The settings used to calculate a suggested bolus are target BG, insulin-to-carbohydrate (IC) ratio, correction factor (CF) and duration of insulin action. The inputs used to calculate a suggested bolus are current BG, carbs entered, and insulin on board. The bolus calculator can be turned Off or On in the PDM.

Target blood glucose (BG) level

The ideal number at which you would like your blood glucose level to be. The OmniPod System uses this number in calculating bolus doses.

Temp basal

A basal rate that is used to cover predictable, short-term changes in basal insulin need. Temporary rates are often used during exercise and for sick-day insulin adjustments.

Temporary basal preset

An adjustment in a basal rate, in either % or U/hr, that can be assigned a custom name and preprogrammed into the PDM.

Time segment (see basal segment)

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