Diet and DM

Question 1

What percent of people in the US have DM?

Answer 1

1 in every 11

Question 2

What percent of people with DM are undiagnosed?

Answer 2

8.1

Question 3

What is nutritional medicine?

Answer 3

nutrients are required for the proper functioning all biochemical processes within our bodies

Question 4

How many DM patients have a nutrition visit with their physician?

Answer 4

9.1%

Question 5

What are the major factors that determine the type of dietary plan for diabetics?

Answer 5

Type of DM, and the age

Question 6

What are the four goals of MNT plans for DM pts?

Answer 6

1. improve overall health
2. Attain glycemic, BP, and lipid goals
3. Lose and maintain lost weight
4. Delay/prevent DM complications

Question 7

What type of food has the highest effect on postprandial glucose levels?

Answer 7

carbs

Question 8

What is level I carb counting?

Answer 8

Avoiding sweets and limiting carbs by carb counting

Question 9

What is level II carb counting?

Answer 9

• Understanding how BG levels are affected and managed by food, meds, and exercise
• Focused on pattern management and reducing body weight

Question 10

What is level III carb counting? Who is this appropriate for?

Answer 10

teaching how to calculate CHO to insulin ratios when using injections

For type I

Question 11

What is the starting goal level of carbs at meals and at snacks?

Answer 11

45-60 grams at meals

15-20 with snacks

Question 12

What is one serving of carbs?

Answer 12

15g

Question 13

True or false: the glycemic index measures the quality of the food consumed

Answer 13

True

Question 14

The glycemic index is ranked on a 0-100 scale. What is a low GI? Medium? High?

Answer 14

55 or lower = low
56-69 = medium
70+ = high

Question 15

Why eat low GI foods?

Answer 15

Lowers the rapid increase in BG levels, and lowering the insulin response

Question 16

What factors of fruits affect their GI level?

Answer 16

More ripe = higher GI

Processing = higher GI

Question 17

How can cooking affect GI?

Answer 17

Cooking longer has a higher GI

Question 18

What is the effect of adding fats and fiber to food in terms of the GI?

Answer 18

Lowers

Question 19

Does Carb counting or GI factor in calories?

Answer 19

no

Question 20

Does a lower GI mean better carb?

Answer 20

No– chocolate and brown rice have same GI

Question 21

What is glycemic load?

Answer 21

Quality (GI) of the carb + quantity of carbs

Question 22

What is the equation for glycemic load?

Answer 22

GI*(grams of carbs) / 100

Question 23

What are the low, medium, and high ranges for the glycemic load calculation?

Answer 23

less than 10 = low
11-19 = medium
20+ = high

Question 24

Are high protein diets beneficial to DM pts?

Answer 24

No

Question 25

What are the guidelines for protein intake for DM pts who have no evidence of renal impairment?

Answer 25

No different than healthy individuals— 18-20% of daily caloric intake

Question 26

What are the guidelines for protein intake in DM pts who have underlying renal disease?

Answer 26

Avoid high protein diet—limit to 1g/kg body weight per day

Question 27

What are the fat intake recommendations for DM pts?

Answer 27

Same as healthy individuals–20-35% of daily caloric intake, with an avoidance of saturated fats

Question 28

What percent of deaths in DM result from heart disease/stroke?

Answer 28

80%

Question 29

What type of fats have benefits?

Answer 29

Long chain omega-3 FAs

Question 30

What were the four groups used in the diabetes prevention program?

Answer 30

1. Lifestyle interventions (diet and exercise)
2. Metformin
3. Troglitazone
4. Placebo

Question 31

What were the results of the Diabetes prevention program?

Answer 31

Prediabetics can delay the onset of DM best with exercise, or less so with metformin use

Question 32

Who did metformin help in the DPP study?

Answer 32

Under 45 yo