dining with diabetes - powell county
TRANSCRIPT
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Dining with DiabetesLiving Well with Diabetes
Extension Educator
Title or County
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Program Sessions
• Session #1 – Living Well with Diabetes
• Session #2 – Carbohydrate and
Sweeteners
• Session #3 – Fats and Sodium
• Session #4 – Putting It All Together
• 3-Month Follow - up (optional)
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Program Goals
• Learn about diabetes and the relationship to nutrition and physical activity
• Discuss diabetes self management
• Taste test diabetes-friendly recipes
• Learn healthy cooking techniques
• Gain confidence in diabetes self management
• Interact with others in class
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Today’s Class
Session #1 – Living Well with Diabetes
• Diabetes basics
• Types of diabetes
• Emotional impact
• Smoke alarms for diabetes complications
• Goal setting
• Tasting diabetes-friendly recipes
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Diabetes has become a public health crisis
Over 30 million!
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Diabetes Can be Confusing
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Do you have Diabetes?
Pre-diabetes?
Sugar’s a
little high?
A touch of
sugar?
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Feelings about Diabetes?
• No big deal
• Worried
• Scared
• Overwhelmed
• Empowered
• Angry
• Doomed
• Relieved
Photo credit: Seattle Municipal Archives CC licensed
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Glucose and Insulin
• Glucose: fuel for the cells
• Blood sugar
• Carbohydrates convert to glucose most easily
• Insulin: hormone made by the pancreas
• Enables glucose to leave the blood and enter the cells and organs of the body.
Photo Credit: TesaPhotography CC licensed
Photo Credit Benjah CC licensed
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Insulin is the Key to Open the Door
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Type 1 Type 2
• Body does not make
insulin
• Body weight can be
normal or underweight
• Diet & exercise help
control
• Must take insulin
• Body does not use
insulin correctly
• Body weight usually
overweight or obese
• Diet & exercise help
control
• May need pills or insulin
Types of Diabetes
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Complications of Uncontrolled Diabetes
• Nerve pain
• Blindness
• Heart disease and
stroke
• Kidney failure
• Sexual dysfunction
• Loss of limbs
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Complications do not have to happen!
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Physical Activity – The Magic Bullet
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Managing Your Diabetes
• A1c
• Blood pressure
• Cholesterol
• Estimated Glomerular Filtration
Rate (eGFR) or microalbumin
• Dilated eye examination
• Dental examination
• Feet checked
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Hemoglobin A1c Test
• Laboratory test
• Measures sugar
attached to red
blood cells
• Should be 7% or less
• Checked every 3-4
months
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If Your A1c is too High
• Follow meal plan
• Take medications
• Test blood sugar
• Increase activity
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Monitor Your Blood Sugar
• Follow doctor’s recommendations
• Review number before meals
• Review number 2 hours after
the start of a meal
• Numbers will vary, dependent on
meal content and other factors
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Blood Pressure
American Diabetes
Association Goal
(2015)
140/90
Individual goals may
be lower
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If Your BP is too High
• Increase activity
• Stop smoking
• Lose weight
• Take medications
• Eat foods with less salt
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Kidney Function
• eGlomerular Filtration Rate (GFR) or
• Microalbumin (urine test)
• Should be tested once a year
• Early sign of kidney failure
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Cholesterol
• A type of fatty
substance
measured in blood
• LDL is the bad kind
of cholesterol
• LDL should be at
100 mg/dL or less
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If Your Cholesterol is too High
• Stop smoking
• Reduce weight
• Increase activity
• Eat less solid fat and sugar
• Take medications if prescribed
• Follow up with doctor
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Eye and Foot Exams
• Dilated eye exam for retinopathy
• Daily home foot exam
• Yearly foot exam by a healthcare professional
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If There are Problems with Your Eye
Examination
• The earlier they are found the better the results
• Control your blood pressure
• Control your blood sugar
• Stop smoking
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Dental Care
• See your dentist at least twice a year
• People who have diabetes are twice as likely to
have gum disease
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You + Doctor = Team
• Keep your appointments
• Take your medications
• Follow a diet plan – talk to a dietitian or diabetes educator
• Include exercise in your day
• Ask questions, report problems
• Address smoke alarms so they do not develop into diabetes complications
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pecific
easurable
ttainable
elevant
imely
S
MAR
T
SMART Steps
What’s one SMART
step you can make
towards better
management of
your diabetes?
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Next Session
Carbohydrates and sweeteners
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Acknowledgements
This curriculum was developed through the collaborative efforts of the
National Extension Dining with Diabetes Working Group.
Special thanks to several individuals for their leadership and contributions:
• Shari Gallup, Ohio State University Extension and Fran Alloway, Penn
State University Extension, curriculum adapters
• Barb Hennard, Ohio State University Extension, recipe compilation
• Stephanie Faroh, Purdue University Extension, evaluation coordinator
Appreciation for permission to adapt the content of the original Dining With Diabetes program is expressed to
West Virginia University Extension Service
The presentation is powered by SmileTemplates.com