Intro to Diabetes Meal Planning Flashcards
What are the important components of Diabetes Self-Management?
- meal planning
- heart health
- physical activity
- medications
- monitoring
Give examples of the questions you should be asking your client to test what they know about diabetes already?
- Can they tell you what diabetes is or what they know about diabetes?
- If they have had it for many years, can they tell you about their experience with managing their diabetes?
- Have they received any diabetes nutrition education before? If yes, what were they told?
- Are they experiencing symptoms of High (hyper) or Low (hypo) Blood Sugar?
- Do they know how to treat a Low blood sugar?
- What are their goals to manage their diabetes?
What are the levels of education in diabetes?
- “Survival Skills” come as first priority
- Risk for hypoglycemia?
- Risk for very high blood sugars? (meds, illness,…)
- Clients need to be able to comply to Basic Meal Planning principles first. Keep messages simple.
- More advanced education where appropriate
- Diabetes is a progressive disease, and within 10 years of diagnosis most Type 2 diabetics will need insulin to optimize control
What are some Diabetes meal planning education teaching resources?
- Just the basics
- Beyond the basics posters
- Meal planning at a glance
- Meal Planning booklet Quebec (More Advanced)
What should be the carbohydrate distribution, meal timing be?
4 – 5 hours apart
What does the perfect meal look like?
1/4 starch (1 CHO) 1/2 vegetables 1/4 meat and alternatives Milk and Alternatives (1 CHO) Fruit (1 CHO)
Considerations on fruit and fruit juices?
• Choose whole fruit with the skin on it
• Fresh, frozen or canned/jarred are all good choices. Canned/jarred may have extra sugar in the syrup therefore rinse off the syrup
• Look at the serving sizes for fruit
• Choose 100% fruit juice less often than whole fruit
- Avoid ‘fruit flavoured’ drinks that contain a lot of sugar
and few nutrients
What are the rules in reading labels?
- Look at serving size and compare it to the amount of food being eaten
- Carbohydrate includes starch, sugars, and fibre
- Fibre should be subtracted from total carbohydrate because it does not raise blood glucose
What are the differences between Diabetic Meal Planning vs. CFG?
• Diabetes meal Planning already incorporates principles of CFG
• Many similarities, but some differences:
- Starchy vegetables (like potatoes and corn)
- Cheese
- Some differences in portion sizes, example meat
- Both recommend whole fruit instead of juice. More
important for diabetics (juice for treating
hypoglycemia)
Could you use CFG as a teaching tool with someone who has diabetes?
- CFG is designed for healthy and active adults
- If someone is diagnosed with diabetes, a diabetes teaching resource should be used because it encompasses all the therapeutic guidelines for healthy eating and diabetes.
- Diabetes teaching resources also include Heart healthy guidelines.
What are the nutritional values in one exchange of starch?
Carbohydrate - 15g
Protein - 3g
Fat - 0g
Calories - 70 kcal
What are the nutritional values in one exchange of fruits?
Carbohydrate - 15g
Protein - 0g
Fat - 0g
Calories - 60 kcal
What are the nutritional values in one exchange of vegetables?
Carbohydrate - 5g
Protein - 2g
Fat - 0g
Calories - 25 kcal
What are the nutritional values in one exchange of milk and alternatives?
Carbohydrate - 15g
Protein - 8g
Fat - 0-9g
Calories - 90-160 kcal
What are the nutritional values in one exchange of meat and alternatives?
Carbohydrate - 0g
Protein - 8g
Fat - 3g
Calories - 60 kcal
