Medical Nutrition Management and Healthy Nutrition Approaches in Diabetes PDF

Management of Diabetes - Medical Nutrition Management and Healthy Nutrition Approaches in Diabetes DR. MERYEM YILDIZ AYVAZ Introduction Introduction  Is the Nutrition Program Different for People with Diabetes Compared to Healthy Individuals? Nutrition in diabetes involves following...

Management of Diabetes - Medical Nutrition Management and Healthy Nutrition Approaches in Diabetes DR. MERYEM YILDIZ AYVAZ Introduction Introduction  Is the Nutrition Program Different for People with Diabetes Compared to Healthy Individuals? Nutrition in diabetes involves following the principles of adequate and balanced nutrition that everyone aiming to be healthy should adhere to Medical Nutrition Therapy In Diabetes For the In the control of In acute In diabetes prevention of diabetes complications treatment diabetes complications of diabetes The Goals of MNT (Medical Nutrition Therapy) in the Prevention and Treatment of Diabetes Achieve metabolic control: Maintain blood glucose levels within the individual’s target range Help obese individuals with diabetes reach Establish a lipid profile that reduces the risk of their ideal weight and maintain it cardiovascular disease Ensure and maintain blood pressure at normal or near- normal levels Protect them from chronic complications through healthy eating, regular exercise, and recommended health check-ups The Goals of MNT (Medical Nutrition Therapy) In Diabetes Treatment MNT IMPLEMENTATION STEPS Determination of an achievable Providing simple Situation and realistic goal and detailed Follow-up assessment together with the education individual with diabetes Macronutrients in diabetes treatment 2018 Diabetes Canada CPG – Chapter 11. Nutrition Macronutrient Distribution (% Total Energy) Carbohydrates Protein Fat % of total 45-60% 15-20% 20-35% energy Macronutrients in diabetes treatment Macronutrients in diabetes treatment Micronutrients in diabetes treatment  The healthy diet should include foods high in CH such as whole grain cereals, fruits, vegetables, and low-fat Carbohydrates dairy. The recommended adequate intake for carbohydrates is a minimum of 130 g/day, the recommended reference intake range is 45-60% of the daily energy intake. Low CH diets that keep the daily CH intake below 130 g are not recommended for the treatment of diabetes. CH intake should be at least 175 g/day in pregnant women and 210 g/day in lactating women.  Monitoring of CH intake through carbohydrate counting, exchange lists is key to achieving glycemic control. Carbohydrates People with type 1 and type 2 diabetes who self-adjust their insulin dose at mealtimes or use an insulin pump should adjust their insulin dose according to CH intake (carbohydrate/insulin: CH/I ratio).  CH counting method does not give the person with diabetes the freedom to consume CH-containing foods in desired amounts. Carbohydrates It should be noted that apart from CH, the protein and fat content of the meal may also affect the pre- meal insulin dose and insulin administration time.  Fructose, naturally found in fruits, raises postprandial glucose (PPG) levels relatively more slowly compared to the consumption of equivalent energy-giving sucrose or starch. Carbohydrates Fructose consumption has no adverse effect on triglyceride levels as long as it does not exceed 12% of daily energy. Consumption of fruit juice should be avoided, instead it should be preferred to consume up to 200 g of fruit per day.  Fiber consumption should be supported, but it is not necessary to Carbohydrates recommend more fiber consumption to individuals with diabetes (14 g/1000 kcal/day, 7-13 g soluble fiber) than the general population.  Saturated fat intake should be limited to 7-8% of daily energy. Fat and cholesterol in the treatment of The intake of 'trans fat' should be diabetes greatly reduced (