Beruflich Dokumente
Kultur Dokumente
Created by:
Tricia Fleming, University of Kansas Dietetic Intern
Tammy Beason, MS, RD, Nutrition Education
Specialist, Family Nutrition Education Program
December 2001
Diabetes- What is it?
Body is not producing or has lost
sensitivity to insulin.
Insulin is a hormone that is needed to
convert sugar, starches and other food
into energy.
Insulin is produced in the body by the
pancreas.
Types of Diabetes
There are several types of diabetes:
Exchange Lists
Carbohydrate counting- Very basic,
allows a little more freedom and variety.
Blood Glucose Monitoring
All diabetics must keep track of blood
glucose levels.
This is the only way to know if the treatment
is effective.
Gives the diabetic a good indication of what
affects their blood sugar level.
Must check at least 2 times a day and four
times a day for at least 3 days a week.
Hemoglobin A1c
A good indicator of blood glucose control.
Gives a % that indicates control over the
preceding 2-3 months.
Performed 2 times a year.
A hemoglobin of 6% indicates good
control and level >8% indicates action is
needed.
Dietary Guidelines
Eat a diet low in saturated and total fat.
Eat a diet moderate in sodium and
sugar.
Eat 5 or more fruits and vegetables a
day.
Choose a diet rich in whole grains.
Moderate use of alcohol
Dietary Guidelines
Eat at the same time everyday , at least
within 1 hour of regular time.
Eat about the same amount of
carbohydrate with each meal.
Other Treatments
Type I and sometimes Type II patients
need to be treated with insulin.
There are more than 20 types.
They differ in how they are made, how
they work in the body and their cost.
Oral Medications
Used to treat Type II diabetics. There are
four basic types:
Sulfonylurea-stimulates the body to
make more insulin.
Metformin-lowers blood sugar by
helping the insulin work better
Oral medications
Thiazolidinediones- increases muscle
sensitivity to insulin.
Alpha-glucosidase inhibitors- slow the
process of carbohydrate digestion.
Treatment Goals
The main goal is to normalize blood
sugar. Realistic goals for diabetics are
70-140 mg/dl before meals, <180 mg/dl
after and a glycosolated hemoglobin
within 1% of normal.
Need good blood glucose control to
avoid complications.
Diabetes Complications
Diabetes complications are the seventh
leading cause of death. They include: