Nutrition Flashcards
General dietary advice for diabetics?
Regular meals Decrease total sugar and fat Decrease salt 5 a-day moderate alcohol Lower GI (glycaemic index e.g. brown bread)
Advantages to carb counting?
More flexibility
Less frequent and severe hypos
Patient empowerment
When should a diabetic carb count?
Only on analogue basal-bolus insulin
Types 1 or 2
when background dose judged as correct
Common carb sources?
Starches:
- Cereal derived products: Rice, bread pasta
- Vegetable starch e.g. potato
Sugars
- Fructose in fruit
- Lactose in dairy
- Sucrose in chocolate, soft drinks
How do you calculate the ratio in carb counting? how do you then adjust that?
Total dose/50 = no. of units per 10g of carbohydrate
You can then adjust that by a half or 1 at a time
How does fat affect carb counting?
A meal with more than 15-20g of fat may delay the rise in blood glucose level
How do low and high GI foods affect the glycaemic index?
Low GI cause a slow rise in the glycaemic response
High GI cause a faster rise
What is sarcopenia?
Decline in muscle mass associated with increased age
Reasons older people eat less?
Less hunger
Less snacking
Smaller meals - eat slower
Reduction in olfaction and taste sensation
Higher level of satiation
