dsmt nutrition 2012- debi edited
TRANSCRIPT
Life with Pre-
diabetesLearn to eat with
Pre-diabetes
Did You Know?
Total prevalence of diabetes:
Total: 29.1 million children and adults in the United States
Diagnosed: 21.0 million people
Undiagnosed: 8.1 million people
Prediabetes: 86 million people
ObjectivesParticipants will be able to:
Stage 3 actions to prevent diabetes
Describe treatment plan for pre-diabetes
Describe one day’s menu for diet prescription
Prediabetes
Associated Associated ConditionsConditions
What is Prediabetes?
o People with prediabetes have blood sugar levels that are higher than normal, but not high enough for a diagnosis of diabetes.
o Without lifestyle changes to improve their health, 15% to 30% of people with prediabetes will develop type 2 diabetes within 5 years.
How can Type 2 diabetes be prevented?
Modest weight loss
5-7% of body weight (which is 10-14 lbs for a 200 lb person)
Regular physical activity!
150 minutes each week of physical activity (ex: brisk walking)
Both can help delay type 2 diabetes by 58% in people with prediabetes.
How the Body Gets Energy?
Food is composed of protein, fat, carbohydrate, vitamins, minerals and water
Digestive system breaks down food into more simple nutrients, one of which is glucose-needed by cells for energy
Some of the glucose is stored in the liver but the majority enters the bloodstream.
Glucose needs the help of insulin to enter most cells.
Think of insulin as a
Role of Diet Food Raises blood glucose
What, when and how much food is eaten affects how much the blood glucose goes
Reasons for Meal Planning
Maintain blood glucose as close to target range as possible.
Maintain cholesterol (blood fats) and blood pressure as close to target as possible.
Prevent, delay, or treat diabetes-related complications.
Improve health through food choices.
Meet individual nutritional needs
Healthy Food Choices
3 Things Directly Affecting Blood Glucose
Timing of Food Intake
-- Small amounts throughout the day help keep glucose levels more even.
Portion Sizes -- Too much food at one time raises
blood glucose Food Composition
-- Some foods make your blood glucose go up higher and faster.
The Glycemic Index
A ranking system that shows how a carbohydrate-containing food raises blood glucose.
Foods are ranked based on how they compare to a reference food
Glucose
White bread
The Glycemic Index
A high GI food raises blood glucose more than a medium or low GI.
A low GI food will cause a small rise, while a high GI food will trigger a dramatic spike.
A GI value tells you only how rapidly a particular carbohydrate turns into sugar.
It doesn’t tell you how much of that carbohydrate is in a serving of a particular food.
Fiber Type of Carbohydrate
Contributes no calories
Food Label
Insoluble vs. Soluble fiber
Makes you feel full!
25 to 30 grams of fiber each day
Tips to get more fiber!
Eat more whole fruit instead of fruit juice
Read labels
Look for the word “whole”
Start your day with a bowl of high fiber cereal
Snack on raw veggies
Replace white bread, pasta, and rice with whole grain products
Grouping foods can make it easier to think about how different foods affect your blood glucose
Currently foods are divided into 6 different groups: Starch Fruit Milk Vegetable Meat Fat
Sugar Alcohols Do not contain alcohol
“Sugar free” or “No sugar added”
Fewer calories than sugar
Weight management
Not always considered a free food!
• Products labeled as “sugar free”
• Carbohydrates are still available for body to use, so they still need to be counted in your meal plan
• ADA recommends half of these carbohydrates to be counted towards your meal total
How many carbohydrates is in this 1 candy bar?
Sugar Alcohols
Good Fats vs. Bad Fats
An individual with diabetes is at a higher risk of heart disease
Lower good cholesterol
Increase bad cholesterol
Insulin resistance
Meal Planning Approaches:
Healthy Food Choices
Preplanned Menus
The Plate Method
Basic Carbohydrate Counting
The Exchange System
Healthy Food Choices
2 Main Parts:
Healthy Food Choices Food Servings
Food Servings
Starch
Fruits
Milk
Nonstarchy Vegetables
Meat and Meat Substitutes
Fats
Preplanned Meals
Month of Meals series (books available from the American Diabetes Association.
Includes menus with 28 breakfasts, 28
lunches and 28 dinners.
The Plate Method
Breakfast
½ plate is for starches
¼ for meat/meat substitute
Can also add a piece of fruit and/or glass of milk
The Plate Method
Lunch and Dinner
¼ of plate is for starches
¼ of plate for meat/meat substitute
½ for vegetables
Then add a piece of fruit and/or glass of milk
Carbohydrate Counting
Foods that contain carbohydrate are: starchy foods like bread, cereal, rice, and crackers fruit and juice milk and yogurt dried beans like pinto beans and soy products like veggie
burgers starchy vegetables like potatoes and corn sweets and snack foods like sodas, juice drinks, cake,
cookies, candy, and chips
Non-starchy vegetables have a little bit of carbohydrate but in general are very low (Examples include green beans, carrots, tomato, broccoli, onions).
One carbohydrate serving has approximately 15 grams of carbohydrate
= 15
How Much Carbohydrate???
The amount of carbohydrate that is desired at meals/each day is determined by factors such as calorie needs, food preferences, blood glucose readings and triglyceride levels.
The average number of carbohydrate servings per meal is between 3-5
Examples of Carbohydrate Servings:
Fruits
Small piece of fruit
1/3-1/2 cup of juice
2 tbsp of dried fruits
Milk
8 ounces of milk
6-8 ounces of yogurt
Sweets, Desserts and Other Carbs
1 1/4” square brownie, unfrosted
3 tbsp BBQ sauce or sweet & sour
sauce
Starches
1/2 cup cooked cereal, grain,
or starchy vegetable
1/3 cup rice or pasta
1 oz of bread
¾-1 oz of most snack foods
Non-starchy Vegetables
Green beansCabbageBroccoliTomatoes
5 grams of carbohydrate per ½ cup cooked or 1 cup raw.
Meat and Fat
Do not count as carbohydrate choices as they do not tend to be high in carbohydrate.
Exchange System
Food/Exchange Groups:
Starch
Fruit
Milk
Vegetable
Meat
Fat
Additional Resources
Let’sPractice!