Diabetes Project

Katherine Podgwaite

Type 1 Diabetes is an autoimmune disease in which the insulin producing beta cells are destroyed, and the body is unable to produce insulin. Patients with Type 1 Diabetes are insulin dependent for life, and must inject daily or have an automatic pump. People with Type 1 Diabetes must match their insulin administration with their carbohydrate consumption. This makes it very important to count carbohydrates including sugars! and plan ahead at meals. "or the most part, many of the general nutritional re#uirements remain the same. $owever, studies have shown that high soluble fiber intake may have a beneficial impact on a Type 1 diabetic%s glycemic inde& as well as their cholesterol levels. 'n the case of a type 1 diabetic, they must be either injecting or adjusting the levels of their insulin pump for every meal and drink consumed. (dditionally, counting carbohydrates is important so that the diabetic knows just how much insulin to use. This is e&tremely important because without the proper levels of insulin relative to carbohydrate intake, sugar levels rise in the blood hyperglycemia!. )hen sugar levels rise and are not treated, a diabetic can develop diabetic ketoacidosis. This puts them at risk for serious medical complications, even death. *y counting and consuming carbohydrates properly though, a type 1 diabetic will be able to control their blood sugar levels. "or a type 1 diabetic, the main goal of dietary therapy is to control blood sugar and manage insulin levels. +ating consistent meals is an important to help stabili,e the body%s glycemic inde&. -aintaining a healthy diet that provides them with all the proper nutrients is e&tremely important, especially because this disease is commonly found in children and teenagers and is nicknamed .juvenile diabetes./ 0rowing adolescents need a proper energy intake as well as specific levels of micro and macronutrients to maintain a healthy body, development, and lifestyle.

Diabetes Project Diabetes $andout 11

Katherine Podgwaite

Diabetes $andout 12

Diabetes Project Case Study Patient3 -.-, 14 yr old female, 5%5, 112lbs *-'3 16.7

Katherine Podgwaite

'*)83 $amwi -ethod, subtract 198 for thin frame!3 44.78 $arris *enedict3 *++:755 ; 4.7 < )t! ; 1.= < $t! > ?.= & (ge!

: 755 ; 4.7 & 59.4 kg! ; 1.= & 175.1! > ?.= & 14! : 1,@@5 Aal Be# : *++ & (ctivity "actor & 'njury "actor Aal Be# : 1,@@5 & 1.@ & 1 : 1,736 kcal -ifflin Ct. Deor3 E19 < wt. kg!F ; E7.25 < ht. cm!F > E5 < age yrs.!F > 171

: 19 & 59.4! ; 7.25 & 175.1! > 5 & 14! > 171 : 1,265 Aal Be# : *++ & (ctivity "actor & 'njury "actor Aal Be# : 1,265 & 1.@ & 1 : 1,671 kcal 1704 -acronutrient Aalorie Aonsumption Per Day (verage of 1,=99 caloriesGday! Aarbohydrate Aalories3 850 kcal 598! Protein Aalories3 510 kcal @98! "at Aalories3 340 kcal 298!

-eal Pattern3 CtarchG*read serving : 69 calories "ruit serving : 25 calories -ilk skim! serving : 49 calories HonIstarchy vegetable serving : 25 calories Jery Kean -eatG-eat Cubstitute serving : @5 calories "at serving : ?5 calories

Diabetes Project Cample -eal 1,=12 kcal!3 Breakfast Aereal with -ilk3 1 L cup of cereal unsweetened! with > 179 kcal 1 cup low fat milk > 49 kcal +ggs and Causage3 2 egg whites > ?5 kcal 1 o, low fat sausage > ?5 kcal 1 cup orange juice > 129 kcal Lunch 1 cup water @ -edium Dates > 79 kcal Turkey Candwich3 2 slices wheat bread > 179 kcal with 2 o, low fat deli turkey > =9 kcal 2 slices of tomato > 19 kcal 2 pieces lettuce > ? kcal 1 L tbsp -iracle )hip Kight -ayonaise > 76 kcal Dinner ? o, $alibut > 1?9 kcal 1 cup cooked green beans > 59 kcal 2G@ cup brown rice > 179 kcal Calad3 1 cup salad greens > 25 kcal 2 tbsp salad dressing regular! > 49 kcal M (vocado > 49 kcal Snacks and Dessert 12 )hole (lmonds > 49 kcal 1 cup green tea 2 cups water "ro,en Nogurt with "ruit3 1G@ cup fatIfree fro,en yogurt > 69 kcal 2G@ cup blackberries > 25 kcal Aottage Aheese and "ruit3 L cup Kow "at Aottage Aheese > =9 kcal 1 Cliced Peach > 79 kcal

Katherine Podgwaite

+ating wellIbalanced, consistent meals will help control -.-.%s blood sugar levels. -.-. likes to eat healthy foods, so this should be no problem for her. Che should however, be cautious of eating foods high in sodium, saturatedGtrans fats, and cholesterol, as these can all

Diabetes Project

Katherine Podgwaite

affect your heart health. Cince diabetics are at a greater risk for heart related illnesses and diseases, she should be cautious of her food choices, and include lots of fiber, fruits, vegetables, and 2 servings a week of healthy fish. Che has had some trouble in the past counting carbohydrates, so providing her with tools like a diabetic e&change list will help her to plan out meals as well as how much insulin she should be using. 't is important to keep in mind that as -.-. slowly gets back into her e&ercise regimen, she should add an additional 125I159 calories into her diet to maintain her blood sugar levels.

References 1. OHutrition Aare -anual.O University of Connecticut. (cademy of Hutrition and Dietetics, 291@. )eb. 29 Hov. 291@. http3GGnutritioncaremanual.orgG 2. (nderson D), Peigler, D(, Deakins D(, "loore TK, Dillon D), )ood AK, Qeltgen PB, )hitley BD. .-etabolic effects of highIcarbohydrate, highIfiber diets for insulinI dependent diabetic individuals./ Am J Clin Nutr 1441R5?34@7I4?@ @. Dugdale, David A. ODiabetes and +&ercise.O MedlinePlus. S.C. Hational Kibrary of -edicine, ? Cept. 2912. )eb. 21 Hov. 291@. http3GGwww.nlm.nih.govGmedlineplusGencyGpatientinstructionsG99996@.htm ?. ONour 0uide to Diabetes3 Type 1 and Type 2.O National Diabetes Information Clearinghouse. Hational Diabetes 'nformation Alearinghouse, 6 (ug. 291@. )eb. 21 Hov. 291@. http3GGdiabetes.niddk.nih.govGdmGpubsGtype1and2Gwhat.asp& 5. O$igh and Kow *lood 0lucose Cymptoms and Aauses.O Stribution by Health Care Professionals. Aenters for Disease Aontrol and Prevention, 94 Qct. 2912. )eb. 21 Hov. 291@. http3GGwww.cdc.govGdiabetesGnewsGdocsGhcpTmaterials.htm 7. ODietary Beference 'ntakes for +nergy, Aarbohydrate, "iber, "at, "atty (cids, Aholesterol, Protein, and (mino (cids.O Dietary eference Inta!es" Macronutrients. 'nstitute of -edicine, 5 Cept. 2995. )eb. 21 Hov. 291@. http3GGwww.iom.eduGBeportsG2992GDietaryIBeferenceI'ntakesIforI+nergyIAarbohydrateI "iberI"atI"attyI(cidsIAholesterolIProteinIandI(minoI(cids.asp& =. Bodibaugh, Bosemary. OThe +&change Kist Cystem for Diabetic -eal Planning.O Uae#$edu. Sniversity of (rkansas, n.d. )eb. 21 Hov. 291@. http3GGwww.uae&.eduGQtherT(reasGpublicationsGPD"G"C$+DI67.pdf 6. -ayo Alinic Ctaff. ODiabetes Diet3 Areate Nour $ealthyIeating Plan.O Mayo Clinic. -ayo "oundation for -edical +ducation and Besearch, 9? (pr. 291@. )eb. 21 Hov. 291@. http3GGwww.mayoclinic.comGhealthGdiabetesIdietGD(9992=