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
What are the nutritional values in one exchange of fats?
Carbohydrate - 0g
Protein - 0g
Fat - 5g
Calories - 40 kcal
Why are we using average values when we could use a more precise tool to get more precise values?
- Estimations are handy.
- Patients/clients need to use estimations in everyday life.
- Estimates help us quickly judge portion sizes and make easy calculations in our head.
- Summary: An estimate, if well done, is a good approximation and has the advantage of being quick and convenient.
Which vegetables are considered starchy?
corn parsnip green peas plantain squash yam
How many ml is in the U.S., one cup (8 fluid ounces)
237ml
How many ml in the U.K., one cup?
227 ml
How many ml in Australia, one cup?
250 milliliters
How many ml in Canada, one cup?
we see either 237 ml or 250 ml typically being used as one cup.
For a 1⁄2 cup, we use 125ml.
For a 1/3 cup, we use 75 ml.
For 1⁄4 cup= 4 Tbsp or 60 ml.
Other foods are to be consumed …
occasionally in moderation
Other foods that are mainly sugar ……
- Fruit drink
- Fruit punch
- Clamato juice
- Cranberry cocktail (regular)
- Iced tea (sweetened)
- Soft Drink
- Gatorade
- Jell-o (regular)
- candy
- Jujubes
- honey
- Jam and jelly (regular)
- Molasses
- Sugar
- syrup
