Download - Nutrition & Diabetes
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Nutrition & Diabetes
Elva McNurlin, RD, LD, CDE – SLMV Diabetes EducatorWendy Rice, MS, RD, LD – SLMV Chief Clinical Dietician
Slide Design & Inspiration by:Becky McCarver, MS, RD, LD – SLWR Clinical Nutrition & Diabetes Education Manager
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Pre-Test
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Sugar & Diabetes
• Our cells depend on a single simple sugar, glucose, for most of their energy needs.
• The body has intricate mechanisms in place to keep glucose levels constant.
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We are What we Eat• Carbohydrates eaten turn into glucose
• Glucose is carried in the blood to the body
• Glucose must move from blood into cells
• Cells needs glucose as energy to function
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How Cells get Energy
• Insulin is the key hormonal substance that unlocks the cell wall to let glucose into the cell
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Pillars of Management for Diabetes
• Diabetes Education
• Increased activity levels
• Meal planning
• Blood Glucose Monitoring
• Medication
• Stress reduction
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Meal Planning -Mythbuster
• “Eating too much sugar causes diabetes”
• No• Diabetes is caused by a combination of
genetic and lifestyle factors
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Meal Planning -Mythbuster• “People with diabetes should
eat special ‘diabetic’ or ‘dietetic’ foods”
• A healthy meal plan for people with diabetes is the same as for everyone:• Low in fat, salt & sugar• Meals based on whole grains, vegetables and
fruit.
• Diabetic and “dietetic” versions of sugar-containing foods offer no special benefit. • Raise blood glucose levels• Usually more expensive• Can also have a laxative effect if they contain
sugar alcohols.
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Meal Planning -Mythbuster
• “Diabetics should not eat carbohydrates or eat less than the recommended amount of carbohydrates, or a ‘low carb’ diet.”
• Carbohydrates are the BEST source of energy for the cells.
• The body prefers 50% - 60% of energy from carbohydrates.
• There is no standard definition of a ‘low carb’ diet.• Without carbohydrates the body will :
• Use less efficient sources of energy • Use energy sources that are less healthy for the
body• In time excess protein & fat may be damaging.
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Meal Planning
“I’m going to put you on a low carb diet”
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Meal Planning -Mythbuster
• “Just look at the food label to see how much sugar is in a product to know if you can eat it or not.”
• Reading food labels is important • Grams of carbohydrate is more
important than the listed amount of sugars when deciding the appropriate amount to eat.
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Meal Planning
• GOAL: Balance carbohydrates through meal planning
• Why?
– Macronutrients provide Energy & Nutrients– Fats– Proteins – Carbohydrates or ‘carbs’
– Carbs are the only macronutrient digested to glucose (sugar)– Consistent intake of carbs promotes blood glucose control– Meal Plans need to be tailored to individual needs
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“Control my diet, control my lifestyle, control my carbs… What are you, some
kind of freak?”
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Meal Planning - Simplified
• ~50% Caloric needs from Carbs
• ‘No concentrated Sweets’– AKA Reduced concentrated sweets– AKA Low concentrated sweets
• Plate Method– Group Activity– Diets in the Hospital
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Meal Planning - Individualized
• ADA diets– Calorie controlled– Exchanges
• Carbohydrate Counting To
• Portion Size is Key• 1 carb = 15 grams of carbohydrate• Reading a Food Label
n that contain carbohyt
= eGrains (e= reads, cck ers, rice, cereals)
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Meal Planning – Reading Labels
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“Don’t worry about your dietitian finding out, Allison. What happens in Baskin
Robbins stays in Baskin Robbins.”
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SLMV Diabetes Screening
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“Let nothing that can be treated by diet be treated by any other means.” Maimonides