The Behavioral Objectives for the Teaching Plan 1. 2. 3. 4.

The patient will be able to describe the diabetic medications that they are on and how to properly take the medications The patient will be able to demonstrate proper skin and foot care. The patient will be able to perform self-monitoring of blood glucose using a blood glucose meter as evidenced by demonstration of the technique to the nurse or nurse practitioner. The patient will be able to describe the benefits of regular exercise and how regular exercise can improve blood glucose control.

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Patient teaching discharge and home healthcare guide for Diabetes Mellitus: 1. 2. Teach the patient sign and symptoms of hypoglycemia and hyperglycemia Teach the patients about medication purpose, dosage, route, and possible side effects of all prescribed medications. 3. In patients with self-administer insulin, demonstrate patient the appropriate preparation andadministration techniques. 4. Teach to the patient signs and symptoms of diabetic neuropathy and emphasize the need for safety precautions because neuropathy decreased sensation can hide sense injuries 5. Tell to the patient the Prognosis of Diabetes Mellitus, Insulin resistance increases with age, After the first few years of treatment, the majority of people with type 2 diabetes require more than one medicine to keep their blood sugar controlled 6. Teach the patient how to manage diabetes when he has a minor illness, such as a cold, or flu. 7. To encourage compliance with lifestyle changes, emphasize how blood glucose control affects long-term health. 8. Teach the patient how to care for his feet. 9. Advise him to wear comfortable, nonconstricting shoes and never to walk barefoot 10. To prevent diabetes, teach people at high risk to avoid risk factors for example, maintaining proper weight and exercising regularly, teach to patients you can help to prevent type 2 diabetes by maintaining your ideal body weight, especially if you have a family history of diabetes. Diet and exercisehave been shown to delay the onset of diabetes in people who are in the early stages of insulin resistance. If you already have been diagnosis Diabetes Mellitus type 2, you can delay or prevent complications by keeping tight control of your blood sugar. 11. Advise patients to have annual ophthalmologic examinations for early detection of diabetic retinopathy 12. Encourage the patient and his family to obtain additional information about Diabetes mellitus from nearby Diabetic foundations.

1. Testing blood glucose levels pre-meal and post-meal can help the patient with diabetes make better food choices, based on how their bodies are responding to specific foods. Patients should be taught specific directions for obtaining an adequate blood sample and what to do with the numbers that they receive. 2. The patient needs to be reminded to record the blood glucose values on a log sheet with the date and time and any associated signs and symptoms that he/she is experiencing at the time the specimen was obtained. 3. The patient with diabetes needs to be reminded that the addition of medications to help manage his/her diabetes is not because they are failing at diet management. 4. Teach the patient about self-administration of insulin or oral agents as prescribed, and the importance of taking medications exactly as prescribed, in the appropriate dose (Davis, 2001). Patients should be provided with a list of signs and symptoms of hypoglycemia and hyperglycemia and actions to take in each situation.

5. Patients with diabetes should also receive education on the importance of smoking cessation, cholesterol and lipid management, blood pressure monitoring and management and management of other disease processes. 6. Encourage client and family about regular exercise. Regular exercise can improve the functioning of the cardiovascular system, improve strength and flexibility, improve lipid levels, improve glycemic control, help decrease weight, and improve quality of life and self-esteem. 7. Patients with diabetes need to maintain a healthy diet consisting of multiple servings of fruits, vegetables, whole grains, low-fat dairy products, fish, lean meats, and poultry.