Meal Planning Considerations for Diabetes Patients (10:17)
Objectives include knowing what to ask patients prior to creating a meal plan, listing dietary considerations, and site meal planning considerations for exercise. Participants will be able to state the best practice recommendations for nutrition. Examine current diet, meal preferences, type of work, medications, socioeconomic, cultural, and the client's willingness to change.
Current eating patterns, metabolic goals, and preferences should be taken into account when creating meal plans. People's metabolism can vary. Examine the benefits and drawbacks to the DASH, low carbohydrate, Mediterranean, vegan, vegetarian and low-fat diets.
Creating a Meal Plan (12:31)
Determine how many carbohydrates should be included and examine the glycemic response. Individuals can lose up to 20 pounds a year just by giving up sweet beverages. Higher fiber sources can be resistant starches, causing Irritable Bowel Syndrome; food labels are misleading.
Nutritional Management Priorities: All Patients (01:50)
Advocate for portion control, eating whole grains, high fiber diets and counting carbs; avoid trans and saturated fats. Select lean proteins and meat alternatives. Vitamin and mineral recommendations should be given on a case-by-case basis.
Nutrition Management Priorities: Type I and 2 Diabetes (08:18)
Create a food meal plan that matches with the insulin recommendations. Smaller infrequent meals are better for those diagnosed with type 2; remind patients only to take insulin right before they eat.
Nutritional therapy needs to be individualized to each patient. Someone who eats fast food and pizza daily will have a harder time than one who prepares their own food. Dieticians, doctors, and nurses need to work together to help the client.
Physical Activity (07:54)
Ensure type one and type two diabetics get 90-150 minutes of aerobic activity weekly and resistance training. Prevent hypo and hyperglycemia by incorporating carbohydrates before and after exercise. Incorporate fluid intake and a flavored beverage into meal planning.
Problem Solving (08:13)
Continue fluids and carbohydrates. Stress can affect blood sugars. Reiterate low blood sugar symptoms such as hunger, fast heartbeat, headache, and irritability. An extra meal might be needed when traveling.
Nutritional Intervention & Meal Planning Strategies (10:21)
Individualize each client's meal plan; teach how to perform basic carbohydrate counting, calculate insulin to carbs ratio, and read food labels. Soluble fibers found in oats, apples, and beans lower triglycerides and cholesterol. Protein does not slow the absorption of carbohydrates if the client has normal kidney function.
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