How Is Fiber Considered A Therapeutic Tool In The Meal Plan For A Client With Diabetes?

Nutrition 17-23 Flashcards | Quizlet

Which vitamin along with zinc are essential for wound healing Is needed for wound healing, tissue building and blood regeneration Which supplements are patients advised to not take greater than 100% of the daily requirement during chemotherapy and radiation treatments How much protein do malnourished clients need? How much protein is recommended for a cancer client with a good nutritional status What is the appropriate caloric requirement for a cancer patient What type of diet is recommended for a cancer client who has difficulty chewing What vitamin is thought to project against cancer of the stomach and esophagus What foods are associated with the prevalence of cancer How many grams of fiber would someone on a low residue diet consume daily Diet therapy for clients with diverticulitis may begin with what diet What is the protein diet recommendation for a client with a peptic ulcer How are antibiotics useful in treating peptic ulcers By serving small and frequent meals. Avoid irritants How many liters of urine are excreted per day Large amounts of what are helpful in diluting urine for treatment of renal stones? Why is milk normally restricted to one half cup per day for dialysis clients How much protein does a client on hemodialysis require Why is vitamin d added and phosphorous limited in a renal client's diet The kidneys make the final conversion of what vitamin What does the food and nutrition board recommend for daily sodium intake The desirable blood cholesterol level recommended by the American heart association Hyperlipidemia, hypertension (high blood pressure), and smoking Continue reading >>

Nutas

These pages are best viewed with Netscapeversion 3.0 or higher or Internet Explorer version 3.0 or higher.When viewed with other browsers, some characters or attributesmay not be rendered correctly. A nutrition assessment is the first and mostimportant step in diabetes medical nutrition therapy. Acomprehensive nutrition assessment is crucial in identifying aclient's diabetes management goals and determining an appropriatenutrition intervention. Nutrition Assessment for DiabetesMedical Nutrition Therapy Diabetes medical nutrition therapy (MNT) is defined as afour-step model that includes assessment of an individualsmetabolic and lifestyle parameters, identification of nutritiongoals, intervention designed to achieve these goals, andevaluation of clinical outcomes.1 Nutrition practice guidelines for insulin-dependent diabetesmellitus (IDDM) (see article by Splett and Leontos on p. 128) andnon-insulin-dependent diabetes mellitus (NIDDM)2 havebeen developed to increase the quality and consistency ofdiabetes MNT. Diabetes educators can use these guidelines toanticipate and simplify the decision-making process and fosterimproved metabolic control. The practice guidelines provide aframework that can assist diabetes educators in the nutritionassessment, goal setting, intervention, and evaluation ofoutcomes of diabetes MNT for people with IDDM and NIDDM. Although assessment is the initial step of the four-stepmodel, beginning the relationship or establishing rapport with aclient is an important preliminary step. Usually, this beginsduring the assessment phase and continues throughout theeducational process, to develop a genuine and trustingrelationship between diabetes educator and client. Nutrition assessment is the most crucial step in diabetes MNT.The assessment forms the ba Continue reading >>

Simple Diabetic & Hypertension Meal Plan

Diabetes increases your risk of heart disease and stroke. It's critical to control other risk factors such as obesity, elevated cholesterol levels and hypertension. The American Diabetes Association says that as many as two out of three diabetics have hypertension and that because of the increased risk of heart disease, people with diabetes should work to keep blood pressure levels below 130/80 mmHG. Video of the Day High blood pressure, or hypertension, forces your heart to work harder to pump blood throughout your body. According to the ADA, when your heart works harder, your risk for diabetic complications increases. Although there are many causes of hypertension, a high-sodium diet is most often to blame. Sodium attracts water and excess sodium increases blood volume -- that's what increases the pressure in your circulatory system. Following a low-sodium diet can lower blood pressure in as little as 14 days. Dietary Approaches to Stop Hypertension The U.S. Department of Health and Human Services developed the Dietary Approaches to Stop Hypertension, or DASH, diet to lower blood pressure with a well-balanced nutrient-dense eating plan. Sodium intake is limited to 1,500 mg per day; carbohydrates make up 55 percent of calories, 18 percent come from protein and 27 percent from fat. Saturated fat and dietary cholesterol are very limited, which helps control "bad" LDL cholesterol levels, another risk factor for cardiovascular disease. These nutritional guidelines fit perfectly with the University of Maryland Medical Center's general diabetic dietary guidelines -- that between 44 and 65 percent of your calories come from carbohydrates, between 12 and 20 percent from protein and between 25 and 35 percent from fat. The DASH diet is a high-fiber diet that recommends a minimum Continue reading >>

Teaching Plan For Diabetes Mellitus

Please read about my new book This is a powerful antioxidant therapy which has natural ingredients to combat effects of oxidative stress to promote health and wellness. Please visit our other website by Louise Diehl, RN, MSN, ND, CCRN, ACNS-BC, NP-C Nurse Practitioner - Owner Doctor of Naturopathy Lehigh Valley Wellness Center Before you begin your teaching plan be sure to define the characteristics of the clinical site and patient population. The teaching plan should be customized to this population. This is a sample teaching plan that you can use and customize to your needs. You may want to design a pre-test and post-test to give your patients would are attending the teaching program. Based on statistics from the Centers for Disease Control website, 17.0 million people in the United States, approximately 6.2% of the population, have diabetes. Of this 17 million people, 11.1 million are diagnosed and 5.9 million are undiagnosed. In the different age groups, about 151,000 people less than 20 years of age have diabetes, approximately 0.19% of people in this age group. In the 20 and older age group 16.9 million and 8.6% of people have diabetes. The 65 and older age group has 7.0 million and 20.1% of all people with diabetes (www.cdc.gov/diabetes). The Identified Learning Need Patients with Diabetes have very comprehensive learning needs. The learning needs are focused on managing their glucose levels and preventing complications of diabetes. Learning needs for managing diabetes are complex and include: monitoring blood glucose levels, menu/food planning, exercise, medications, skin care, management of co-existing disease processes, knowledge of medications, knowledge of the disease process and how to manage hypo/hyperglycemic episodes. Many patients are diagnosed with dia Continue reading >>

The Diabetes Diet

What's the best diet for diabetes? Whether you’re trying to prevent or control diabetes, your nutritional needs are virtually the same as everyone else, so no special foods are necessary. But you do need to pay attention to some of your food choices—most notably the carbohydrates you eat. While following a Mediterranean or other heart-healthy diet can help with this, the most important thing you can do is to lose a little weight. Losing just 5% to 10% of your total weight can help you lower your blood sugar, blood pressure, and cholesterol levels. Losing weight and eating healthier can also have a profound effect on your mood, energy, and sense of wellbeing. Even if you’ve already developed diabetes, it’s not too late to make a positive change. By eating healthier, being more physically active, and losing weight, you can reduce your symptoms or even reverse diabetes. The bottom line is that you have more control over your health than you may think. The biggest risk for diabetes: belly fat Being overweight or obese is the biggest risk factor for type 2 diabetes. However, your risk is higher if you tend to carry your weight around your abdomen as opposed to your hips and thighs. A lot of belly fat surrounds the abdominal organs and liver and is closely linked to insulin resistance. You are at an increased risk of developing diabetes if you are: A woman with a waist circumference of 35 inches or more A man with a waist circumference of 40 inches or more Calories obtained from fructose (found in sugary beverages such as soda, energy and sports drinks, coffee drinks, and processed foods like doughnuts, muffins, cereal, candy and granola bars) are more likely to add weight around your abdomen. Cutting back on sugary foods can mean a slimmer waistline as well as a lowe Continue reading >>

Nutritional Recommendations For Individuals With Diabetes

Go to: INTRODUCTION This chapter will summarize current information on nutritional recommendations for persons with diabetes for health care practitioners who treat them. The key take home message is that the 1800 calorie ADA diet is dead! The modern diet for the individual with diabetes is based on concepts from clinical research, portion control, and individualized lifestyle changes. It cannot simply be delivered by giving a patient a diet sheet in a one-size-fits-all approach. The lifestyle modification guidance and support needed requires a team effort, best led by an expert in this area; a registered dietitian (RD), or a referral to a diabetes self-management education (DSME) program that includes instruction on nutrition therapy. Dietary recommendations need to be individualized for and accepted by the given patient. It’s important to note that the nutrition goals for diabetes are similar to those that healthy individuals should strive to incorporate into their lifestyle. Leading authorities and professional organizations have concluded that proper nutrition is an important part of the foundation for the treatment of diabetes. However, appropriate nutritional treatment, implementation, and ultimate compliance with the plan remain some of the most vexing problems in diabetic management for three major reasons: First, there are some differences in the dietary structure to consider, depending on the type of diabetes. Second, a plethora of dietary information is available from many sources to the patient and healthcare provider. Nutritional science is constantly evolving, so that what may be considered true today may be outdated in the near future. Different types of diabetes require some specialized nutritional intervention; however, many of the basic dietary princ Continue reading >>

Dash Diet: Healthy Eating To Lower Your Blood Pressure

The DASH diet emphasizes portion size, eating a variety of foods and getting the right amount of nutrients. Discover how DASH can improve your health and lower your blood pressure. DASH stands for Dietary Approaches to Stop Hypertension. The DASH diet is a lifelong approach to healthy eating that's designed to help treat or prevent high blood pressure (hypertension). The DASH diet encourages you to reduce the sodium in your diet and eat a variety of foods rich in nutrients that help lower blood pressure, such as potassium, calcium and magnesium. By following the DASH diet, you may be able to reduce your blood pressure by a few points in just two weeks. Over time, your systolic blood pressure could drop by eight to 14 points, which can make a significant difference in your health risks. Because the DASH diet is a healthy way of eating, it offers health benefits besides just lowering blood pressure. The DASH diet is also in line with dietary recommendations to prevent osteoporosis, cancer, heart disease, stroke and diabetes. DASH diet: Sodium levels The DASH diet emphasizes vegetables, fruits and low-fat dairy foods — and moderate amounts of whole grains, fish, poultry and nuts. In addition to the standard DASH diet, there is also a lower sodium version of the diet. You can choose the version of the diet that meets your health needs: Standard DASH diet. You can consume up to 2,300 milligrams (mg) of sodium a day. Lower sodium DASH diet. You can consume up to 1,500 mg of sodium a day. Both versions of the DASH diet aim to reduce the amount of sodium in your diet compared with what you might get in a typical American diet, which can amount to a whopping 3,400 mg of sodium a day or more. The standard DASH diet meets the recommendation from the Dietary Guidelines for Americ Continue reading >>

Department Of Health

This page contains a list of publications about nutrition. The Government provides guidelines and recommendations for Australians to encourage healthy eating that will minimise the risk of the development of diet-related diseases within the Australian population. Eat for Health Program - Australian Dietary Guidelines The Australian Dietary Guidelines are a joint initiative between the National Health and Medical Research Council (NHMRC) and the Department of Health and Ageing. They provide recommendations (based on the latest scientific evidence) on how to eat a healthy diet which can improve the health of Australians and reduce the burden of preventable diet-related death, illness and disability. The guidelines apply to all healthy Australians from the age of 6 months through to 70 years of age, as well as those with common health conditions such as being overweight. They do not apply to people who need special dietary advice for a medical condition, or to the frail elderly. The Guidelines were recently reviewed and revised advice was issued on 18 February 2013. Information relating to the review, plus the guidelines associated resources and additional information can be found at: Eat for Health website . There are five principal recommendations featured in the Australian Dietary Guidelines. Each Guideline is considered to be equally important in terms of public health outcomes. To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs Children and adolescents should eat sufficient nutritious foods to grow and develop normally. They should be physically active every day and their growth should be checked regularly. Older people should eat nutritious foods and keep physically active to help Continue reading >>

Nutrition In Patients With Diabetes

Author: Fazia Mir, MD; Chief Editor: George T Griffing, MD more... Diabetes is a chronic illness that requires a holistic approach in terms of care to prevent both acute and long-term complications. Nutritional management for diabetic patients has been evolving for 100 years as the pathophysiological basis of the complications incurred from diabetes becomes more explicit. Medical nutrition therapy is extremely important for diabetic patients and prediabetic patients so that adequate glycemic control can be achieved. One-on-one consultations with a registered dietician well-versed in diabetic nutrition are most preferable, as has been shown in studies performed in Pakistan [ 1 ] and Hungary, [ 2 ] which proved the utility of a dietician in improving dietary adherence. Nutrition counseling should be sensitive to the personal needs of the patient and how much effort the patient is willing to put in to making the change to eating appropriately. Medical nutrition therapy for diabetics can be divided into (1) dietary interventions and (2) physical activity. Lifestyle and dietary modifications form the cornerstone of therapy in type 2 diabetic patients (insulin resistance). In type 1 diabetic patients , who have an insulin deficiency, a balance between insulin and nutrition needs to be obtained for optimal glycemic control. [ 3 ] Nutrition for diabetic patients can be further divided into prevention and continual management of glycemic control. Prevention is more for individuals at risk for developing diabetes and for type 2 diabetic patients than for patients who have already developed complications, in order to prevent further progression. The goals of nutrition in prevention are as follows: Primary prevention Identification of the population at high risk (body mass index [ Continue reading >>

Basiratu Ibrahim & Folake Mashopa

2 SEINÃ„JOKI UNIVERSITY OF APPLIED SCIENCES Thesis abstract Faculty: School of Health Care and Social Work Degree programme: Degree programme in Nursing Author/s: Basiratu Ibrahim & Folake Mashopa Title of thesis: Diet and Medication Therapy in the Treatment of Type 2 Diabetes. Compar- ison between Finland and the United States of America (USA) Supervisor(s): MNSc, RN Tanja Hautala and MSc Anna Maria Rauha Year: 2015 Number of pages: 58 Diabetes is a chronic disease which arises when the body is unable to use the insulin it produces effectively (type 2), or when enough insulin is not produced by the pancreas (type 1). (WHO 2015a) This thesis aims to find out how effective a drug and diet therapy is in the treatment of dia- betes (type 2), as well as how nurses and health workers can assist patients in the care/management of diabetes using drug and diet therapy. The purpose of this thesis is to identify the differences and / or similarities in the treatment of diabetes (type2) focusing on medication therapy (pills, insulin, follow up blood sugar test) and diet therapy (eating habit & exercise) comparing Finland and the USA. The research questions of this thesis were: 1.What are the difference and / or similarities between Finland and USA regarding their drug and diet therapy of diabetes (type2)?. 2. What are the differences in the outcome in both countries after the treatment of diabetes (type 2) using drug and diet therapy? The data collection method was literature review. Inclusive and exclusive principles were set, keywords selected and MEDLINE, CINAHL and SAGE databases used. The data collected were analysed using the inductive content analysis. The chosen mate- rials were read through several times carefully, findings were gathered and classified to identify resu Continue reading >>

50 Registered Dietitians Share Diabetes Diet & Lifestyle Tips

A1: One of the best ways I recommend to clients to keep their energy up while managing their diabetes is to included 3 to 4 food groups with each meal or snack. For instance, if they are planning a mid morning snack, we discuss the need to include a healthy fat and protein for satiety as well as complex carbs for energy and fruits or vegetables for fiber! I usually recommend a plain Greek yogurt with a tablespoon of powdered peanut butter with celery sticks and a handful of high fiber cereal. This combination also provides a variety of textures that increases their satisfaction with their snack choice as well. A2: I would encourage the diabetic to work closely with their treatment team, specifically their dietitian, to figure out unique combinations of foods they enjoy to include in their diet. For instance, if my client is stuck on grilled chicken, broccoli and a side salad, I would show them how we can use those foods in combination with another food, such as a whole grain tortilla, to create a new combination that is still made from their base comfort foods. A3: A plant based diet can definitely work as part of a diabetic friendly meal plan. However, you need to work with a professional to help ensure you are meeting your protein needs as well as vitamin B12. I also encourage my clients interested in plant based eating to focus on incorporating nutrient dense foods, such as nuts, that help provide protein, fats and are a low source of carbohydrates. This makes a great accompaniment to dinner, such as a walnut pesto with garbanzo beans and zucchini noodles! I recommend reading the following article: 58 Experts Share Life-changing Tips And Strategies To Stop Binge Eating A4: An RDN plays a crucial role for those struggling with diabetes. Not only can an RDN show the c Continue reading >>

Basic Diabetes Meal Plan

Diabetes meal planning starts with eating a well-balanced diet that includes carbohydrates (carbs), protein, and fat. Carbs (found in starches, fruit, vegetables, milk/yogurt and sweets) turn into sugar (glucose) in the body. The body needs carbs for energy. Eating too many carbs can raise blood glucose levels too much, but it is important not cut out these foods. Eating too few carbs may cause your blood glucose to go too low. Eating a moderate amount of carbs at each meal, with a balanced intake of protein and fat, will help your blood glucose stay in a healthy range. Here are some tips to get you started. Your dietitian will give you more specific information when you meet with him or her. Limit your intake and portion sizes of high-sugar foods to 2 or 3 times a week or less. These include: Cakes (frosted, layer, plain), pies, and cookies Candy (hard tack, chocolate, nougats, etc.) Jelly, jam, and preserves Table sugar, honey, molasses, and syrup Regular ice cream, sherbet, regular and frozen yogurt, fruit ices, and Popsicles Regular soft drinks, fruit drinks (canned or concentrated), and drink mixes with sugar added Milkshakes, chocolate milk, hot cocoa mix Sugar coated cereals, granola, breakfast/snack bars Canned fruits with heavy syrup, dried fruit, fruit roll-ups, candied fruit Iced sweet breads, coffee cakes, breakfast rolls, and donuts Avoid the following: Table sugar, honey, molasses and syrup Regular soft drinks, fruit drinks (canned or concentrated), and drink mixes with sugar added Milkshakes, chocolate milk, hot cocoa mix Canned fruits with heavy syrup Eat 3 well-balanced meals a day and a small snack at night. Each meal should contain both carbs and protein. When planning meals, select a variety of foods from each food group, and watch your portion sizes Continue reading >>

Endo Nutrition Final Nursing Spring 2013

is the name for a group of serious and chronic disorders affecting the metabolism of carbohydrates. Type 1 diabetes is what percentage of all diabetic cases? What percentage of Type 2 diabetes clients are overweight? What is the recommended carb intake for diabetics? Which of the following is suggested for a client with Type 1 diabetes? Eat small meals plus two or three snacks per day. When increasing one's fiber intake, one must also increase... Which condition may result when clients do not eat the prescribed diet, yet still continue to take the prescribed insulin? How many insulin injections are required for Type 1 diabetes per day? Which method of diet therapy is most commonly used for diabetic clients? Which of the following would be an appropriate recommendation for a client with gestational diabetes? How is fiber considered a therapeutic tool in the meal plan for a client with diabetes? Which of the following is the leading cause of blindness in the U.S.? This type of diabetes, formerly classified as juvenile-onset, occurs suddenly between the ages of 1-40, requiring insulin injections and carefully controlled diet. When hyperglycemia occurs in the body, cellular changes result in three classic symptoms. What are they? Diabetes insipidus is a rare condition caused by damage to the: What hormone helps release energy by converting glycogen to glucose? Continue reading >>

Search Results For High-fiber Diet -- Recipes.

As a practicing cardiologist, I am constantly encouraging my patients to adopt this diet. This book is an accessible, practical and informational tool that makes heart-healthy eating decisions easy. I'm thankful to have this cookbook to share with patients to help them improve their lives.- --Phillip R. Anderson III, MD, Clinical Interventional Cardiologist Bring the ingredients and flavors inherent to the Mediterranean coastfruits, vegetables, pasta, olives, and beansstraight to your kitchen table. Based on the heart-healthy principles of the Mediterranean diet, The Mediterranean Diet Plan offers simple yet deliciously indulgent recipes that decrease cholesterol levels, reduce risk of coronary heart disease, and help with weight loss. Clinical nutrition expert Susan Zogheib has teamed up with the publisher of the bestselling titles Mediterranean Diet for Beginners and The Mediterranean Table to bring you the latest Mediterranean diet research and recipes in The Mediterranean Diet Plan: Heart-Healthy Recipes & Meal Plans for Every Type of Eater. In addition to offering delicious flavors, the Mediterranean diet has been proven an effective diet that encourages long lasting heart health. This book explains the science behind the Mediterranean diet and offers 100 indulgent recipes that decrease cholesterol levels, reduce risk of coronary heart disease, and support weight loss. Learn the Basics Fresh fruits and vegetables are low in fat, high in fiber, and rich in antioxidants. Whole grains contain nutrients and naturally occurring disease-fighting chemicals, while also increasing satiety. Olive oilthe heart disease fighting superherokeeps bad cholesterol levels low and good cholesterol levels high. Pick Your Plan Four 4-week meal plans accommodate different dietary prefer Continue reading >>

Understanding Advanced Carbohydrate Counting — A Useful Tool For Some Patients To Improve Blood Glucose Control

Today’s Dietitian Vol. 15 No. 12 P. 40 Suggested CDR Learning Codes: 2070, 3020, 5190, 5460; Level 3 Take this course and earn 2 CEUs on our Continuing Education Learning Library Click here for patient handout Carbohydrate, whether from sugars or starches, has the greatest impact on postprandial blood sugar levels compared with protein and fat. For this reason, carbohydrate counting has become a mainstay in diabetes management and education. Patients with type 1 or 2 diabetes benefit from carbohydrate counting in terms of improvements in average glucose levels,1,2 quality of life,2,3 and treatment satisfaction.3 Basic carbohydrate counting is used to keep blood glucose levels consistent, while advanced carbohydrate counting helps with calculating insulin dose. Both basic and advanced carbohydrate counting give people with diabetes the freedom to choose the foods they enjoy while keeping their postprandial blood glucose under control. This continuing education course introduces advanced carbohydrate counting as a tool for improving blood glucose management, evaluates basic and advanced carbohydrate counting, describes good candidates for advanced carbohydrate counting, and discusses strategies for counseling patients as well as precautions when using advanced carbohydrate counting. Basic Carb Counting Basic carbohydrate counting is a structured approach that emphasizes consistency in the timing and amount of carbohydrate consumed. Dietitians teach patients about the relationship among food, diabetes medications, physical activity, and blood glucose levels.4 Basic carbohydrate counting assigns a fixed amount of carbohydrate to be consumed at each meal and, if desired, snacks. Among the skills RDs teach patients are how to identify carbohydrate foods, recognize serving s Continue reading >>