nutrition & diabetes what’s the connection?
TRANSCRIPT
Disclosure
• I, Irene Higgins-Bowser, cannot identify any potential conflicts of interest with this presentation.
Clinical Practice Guidelines
• “Nutrition therapy can result in a reduction in A1C of 1-2%, and when used in combination with other components of diabetes care can further improve clinical and metabolic outcomes.”
Cornerstone of Managementmealplanning
medication physical activity
stress management
knowledgeself care
changing behaviour
motivation strategies
self blood glucose monitoring
financial burden
Basic Mealplanning
Balanced Meals( 3 out of 4 main food groups)
StarchFruit & Vegetable Milk & Milk ProductsProtein
Basic Mealplanning
Quench thirst with water, sugar free drinks
Avoid juice between meals
Limit intake of sugar and sweets
Recognizing FatHow Much Fat do we Need?
Women ~ 50 to 70 grams/day
Men ~ 70 to 90 grams/day
What is a Gram of Fat?5 grams fat :• 1 tsp. butter/margarine• 1 oz. cheese (hidden)• 10 potato chips (hidden)• 10 peanuts (hidden)• 1 slice crisp bacon• 1 treat-size chocolate bar
Quarter Chicken Dinner
1/4 Chicken Dark Meat(with skin)
French Fries & GravyColeslaw
Roll with Butter
Total Grams of Fat
~90 g
1/4 Chicken White(no skin)
Baked Potato with light Sour cream
Mixed VegetablesRoll (no butter)
Total Grams of Fat~20 g
Mealplanning in Type 2 Diabetes
Portion controlReduced overall caloric intake Reduced fat intakeConsistent carbohydrate
Mealplanning with Type 1 Diabetes
Carbohydrate countingConsider glycemic index of foods.Develop insulin to carbohydrate ratios
• A scale that ranks carbohydrate rich foods by how much they raise blood glucose levels compared to a standard food (glucose or white bread)
• Not to be confused with grams of carbohydrate
0102030405060708090
100
glucose mashedpotato
jellybeans
sweetpotato
Glycemic Index
• Low-/medium-GI foods can result in a lower rise in postprandial blood glucose levels
• 1-2 hour postprandial glucose testing
• GI is affected by cooking/processing, fibre, protein and fat
… …
Glycemic Index
GI Values within Food Groups
LOW(Les than 55)
MEDIUM (55 to 69)
HIGH (70 or more)
Milk & Alternates Skim Milk 32
Fruits Apple 39 Banana 60 Watermelon 72
Root Vegetables
Sweet Potato 54
Baked Potato60
Mashed Potato 85
Grains Barley 25 Brown Rice 66 Instant Rice 87
Cereals All Bran 51 Frosted Flakes 55
Corn Flakes 81
Meal Planning Tips
• Keep food record• Awareness of quantity (measure)• Portion control• Mindless eating• Mind “full” eating• Work on 1-2 goals at a time
Web Sites
• www.dietitians.ca• www.eatracker.ca• www.glycemicindex.com• www.diabetes.ca• www.compliments.ca• www.healthyeatingisinstore.ca• www.healthcheck.org• www.becel.ca/healthcare