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Objectives
- Describe diabetes mellitus and identify
the types.
- Describe the symptoms of diabetes
mellitus.
- Explain the relationship of insulin to
diabetes mellitus.
- Discuss appropriate nutritional
management of diabetes mellitus.
2
Diabetes Mellitus
There are 4 types:
- Type 1 diabetes (insulin-dependent
diabetes)
- Type 2 diabetes (noninsulin-dependent
diabetes)
- Gestation diabetes mellitus
- Impaired glucose tolerance (prediabetes)
3
Diabetes Mellitus
Define as a group of serious and chronic
disorders affecting the metabolism of
carbohydrates.
- Glucose is the primary source of energy
for the body.
- Glucose is transported by the blood, and
its entry into the cells is controlled by
insulin.
4
Insulin
- Secreted by the beta cells of pancreas
gland
- When there is inadequate production of
insulin, or the body is unable to use the
insulin, glucose cannot enter the cells and it
accumulates in the blood, creating
hyperglycemia.
5
How Insulin Works
6
Symptoms
- Glycosuria: glucose in the urine
- Polyuria: excessive urination
- Polydipsia: excessive thirst
- Polyphagia: excessive appetite
- Loss of weight, weakness, and fatigue
7
Unrecognized symptoms:
- Poor wound healing
- Blurred vision
- Skin irritation or infection
- Recurrent gum or bladder infections
8
Etiology
- The cause of diabetes is unclear, but it is
believed to be hereditary.
- Environmental factors may also play a
role in the development of diabetes.
- Viruses and obesity may precipitate the
disease.
9
Treatment
Goals
- Control blood glucose levels
- Provide optimal nourishment for the
client
- Prevent symptoms and thus delay
complications
Normal blood glucose levels are 70 to 110
mg/dL
10
Treatment Regimes
- Diet alone
- Diet combined with glucose-lowering
medication
- Diet combined with insulin
- Exercise combined with any of the above
- Regularly monitor blood glucose levels in
addition to any of the above.
11
Nutritional Management
Goals of nutrition management of diabetes:
- Maintain desirable blood glucose and
blood lipid (fat) levels.
- Maintain optimal nutritional status.
- Reach and maintain a healthy weight.
12
Diets Exchange Lists
- Most commonly used method of diet
therapy is based on exchange lists.
- These lists were developed by the
American Diabetes Association in
conjunction with the American Dietetic
Association.
13
- The exchange lists is grouped the foods
together because they are alike.
- Foods on each list have about the same
amount of carbohydrate, protein, fat and
calories.
- In the amounts given, all choices on each
list are equal.
14
- Any food on the list can be exchanged for
any other food on the list.
- The lists are grouped into three main
groups: carbohydrate group; meat and meat
substitute group; and fat group.
15
Client’s calorie needs will depend on:
- Age
- Activities
- Muscle mass
- Size and resting energy expenditure.
16
Dietary Recommendation
- 50% to 60% of the calories should be from
carbohydrates (40% to 50% from complex
carbohydrates and 10% to 20% from simple
sugars)
- Fats should be limited to 30% of total
calories.
- Proteins should provide from 15% to 20%
of total calories.
17
Fiber
- High-fiber intake appears to reduce the
amount of insulin needed because it lowers
blood glucose.
- It also appears to lower blood cholesterol
and triglyceride levels.
- High fiber may mean 25–35 g of dietary
fiber a day.
- Increase water when increasing fiber.
18
High Fiber Foods
19
Alternative Sweeteners
- Saccharin: It has been shown to produce
bladder cancer in rats when used in large
quantities.
- Aspartame: made from amino acids; does
not require insulin for metabolism
- Sucralose: sweetener made from sugar
molecules
20
Exercise
- Type 1: exercise can complicate glucose
control. If done, should be on a regular
basis, and considered carefully as meals are
planned to avoid hypoglycemia.
- Type 2: exercise helps improve weight
control, glucose levels, and the
cardiovascular system
21
Considerations for the Health Care
Professional:
- If diet is followed, medication is taken,
and time is allowed for sufficient exercise
and rest, one can live a near-normal life.
- Emphasize the importance of eating all of
the prescribed food.
- Meals should be eaten at regular times,
and clients should read labels.
22
Conclusion
- The diabetic diet is used in treating
diabetes mellitus, a metabolic disease
caused by the improper functioning of the
pancreas.
- Serious complications, including death,
can occur if the condition is left untreated.
- Treatment includes diet, medication, and
exercise.
23
Thank
24

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Diet and diabetes mellitus

  • 1. 1
  • 2. Objectives - Describe diabetes mellitus and identify the types. - Describe the symptoms of diabetes mellitus. - Explain the relationship of insulin to diabetes mellitus. - Discuss appropriate nutritional management of diabetes mellitus. 2
  • 3. Diabetes Mellitus There are 4 types: - Type 1 diabetes (insulin-dependent diabetes) - Type 2 diabetes (noninsulin-dependent diabetes) - Gestation diabetes mellitus - Impaired glucose tolerance (prediabetes) 3
  • 4. Diabetes Mellitus Define as a group of serious and chronic disorders affecting the metabolism of carbohydrates. - Glucose is the primary source of energy for the body. - Glucose is transported by the blood, and its entry into the cells is controlled by insulin. 4
  • 5. Insulin - Secreted by the beta cells of pancreas gland - When there is inadequate production of insulin, or the body is unable to use the insulin, glucose cannot enter the cells and it accumulates in the blood, creating hyperglycemia. 5
  • 7. Symptoms - Glycosuria: glucose in the urine - Polyuria: excessive urination - Polydipsia: excessive thirst - Polyphagia: excessive appetite - Loss of weight, weakness, and fatigue 7
  • 8. Unrecognized symptoms: - Poor wound healing - Blurred vision - Skin irritation or infection - Recurrent gum or bladder infections 8
  • 9. Etiology - The cause of diabetes is unclear, but it is believed to be hereditary. - Environmental factors may also play a role in the development of diabetes. - Viruses and obesity may precipitate the disease. 9
  • 10. Treatment Goals - Control blood glucose levels - Provide optimal nourishment for the client - Prevent symptoms and thus delay complications Normal blood glucose levels are 70 to 110 mg/dL 10
  • 11. Treatment Regimes - Diet alone - Diet combined with glucose-lowering medication - Diet combined with insulin - Exercise combined with any of the above - Regularly monitor blood glucose levels in addition to any of the above. 11
  • 12. Nutritional Management Goals of nutrition management of diabetes: - Maintain desirable blood glucose and blood lipid (fat) levels. - Maintain optimal nutritional status. - Reach and maintain a healthy weight. 12
  • 13. Diets Exchange Lists - Most commonly used method of diet therapy is based on exchange lists. - These lists were developed by the American Diabetes Association in conjunction with the American Dietetic Association. 13
  • 14. - The exchange lists is grouped the foods together because they are alike. - Foods on each list have about the same amount of carbohydrate, protein, fat and calories. - In the amounts given, all choices on each list are equal. 14
  • 15. - Any food on the list can be exchanged for any other food on the list. - The lists are grouped into three main groups: carbohydrate group; meat and meat substitute group; and fat group. 15
  • 16. Client’s calorie needs will depend on: - Age - Activities - Muscle mass - Size and resting energy expenditure. 16
  • 17. Dietary Recommendation - 50% to 60% of the calories should be from carbohydrates (40% to 50% from complex carbohydrates and 10% to 20% from simple sugars) - Fats should be limited to 30% of total calories. - Proteins should provide from 15% to 20% of total calories. 17
  • 18. Fiber - High-fiber intake appears to reduce the amount of insulin needed because it lowers blood glucose. - It also appears to lower blood cholesterol and triglyceride levels. - High fiber may mean 25–35 g of dietary fiber a day. - Increase water when increasing fiber. 18
  • 20. Alternative Sweeteners - Saccharin: It has been shown to produce bladder cancer in rats when used in large quantities. - Aspartame: made from amino acids; does not require insulin for metabolism - Sucralose: sweetener made from sugar molecules 20
  • 21. Exercise - Type 1: exercise can complicate glucose control. If done, should be on a regular basis, and considered carefully as meals are planned to avoid hypoglycemia. - Type 2: exercise helps improve weight control, glucose levels, and the cardiovascular system 21
  • 22. Considerations for the Health Care Professional: - If diet is followed, medication is taken, and time is allowed for sufficient exercise and rest, one can live a near-normal life. - Emphasize the importance of eating all of the prescribed food. - Meals should be eaten at regular times, and clients should read labels. 22
  • 23. Conclusion - The diabetic diet is used in treating diabetes mellitus, a metabolic disease caused by the improper functioning of the pancreas. - Serious complications, including death, can occur if the condition is left untreated. - Treatment includes diet, medication, and exercise. 23