By eliminating use of both terms, the final intent of the IFT report will be realized by simply using the term Time/Temperature Control for Safety Food or TCS. Stakeholders that use the FDA Food Code will be able to communicate clearly with others and the public more effectively using this simple term. Emphasis on time and temperature in the name of this definition will focus attention on critical elements of food safety that can be effectively controlled.
Keep your blood sugar levels close to normal to avoid many of these complications. The American Diabetes Association's goals for blood sugar control in people with diabetes are 70 to 130 mg/dL before meals, and less than 180 mg/dL after meals.
A fasting glucose higher than 95 mg/dL, a one-hour level above 180 mg/dL, a two-hour level over 155 mg/dL or a three-hour measurement over 140 mg/dL is diagnostic of gestational diabetes. Healthy Levels. For pregnant women without diabetes, average fasting glucose levels vary between 69 mg/dL and 75 mg/dL; one hour after eating they range from 105 mg/dL to 108 mg/dL. If you have preexisting diabetes or develop gestational diabetes, the goal of management is to keep your blood glucose as near normal as possible without going too low.