Characterized by deficient

insulin production
Requires daily administration of
insulin
Results from the body’s ineffective
use of insulin

Largely the result of excessive body

weight and physical inactivity
 Hyperglycemia with onset or first
recognition during pregnancy
TEST RESULT
Plasma blood glucose, > 200 mg/dL
casual or postprandial

Fasting blood sugar >126 mg/dL

1-2 hours after Less than 180 mg/dl

beginning of the meal
(Postprandial plasma
glucose):
 Medical nutrition therapy is the cornerstone
of treatment in diabetes

 The meal plan must be individualized

 Goals of medical nutrition therapy:

1. Maintain near normal blood glucose levels
2. Normalize serum lipoprotein levels and blood
pressure
3. Allow and maintain reasonable body weight
4. Promote overall health
Calories
• Sufficient to attain and/or maintain
a reasonable body weight
• For weight loss, either low-
carbohydrate or low-fat calorie-
restricted diet
 Fat
• Saturated fat < 7% of daily calories
• Intake of trans fat should be minimized

 Cholesterol
• <200 mg
 Carbohydrates
• Monitoring carbohydrate intake remains a key
strategy in achieving glycemic control

• The use of glycemic index may provide a

modest additional benefit

• Whole grains and other less processed sources

of carbohydrates are preferred
Food Medium
Very Low GI Low GI High GI
Group GI
Vegetabl Asparagus
carrots beets potatoes
es
avocados eggplant corn
sweet
broccoli garlic
potatoes
bell peppers green peas
Cabbage onions
Cauliflower
Tomato
Spinach
celery
Food Very Medium High
Low GI
Group Low GI GI GI
Fruits
apples apricots

Watermel
Bananas
on

Orange Papaya

Grapes Pineapple
strawberries kiwifruit
lemons/limes
cranberries
Food Very Low Mediu High
Low GI
Group GI m GI GI

Beans
and
soybeans black beans
Legumes

garbanzo
Tofu
beans

Kidney beans

Dried peas
Sweeteners
• Consider use of non-nutritive
sweeteners which are safe to
consume

Fiber
• 25-35 grams/day
Sodium
• <2300 mg/day

Alcohol
• 1 drink for women
• 2 drinks for men
 INDIVIDUALIZATION
• The diet plan should be sensitive to
cultural, ethnic, and financial
considerations
• The dietary program and self-
management plan must take into
consideration the ability and willingness
of the client with diabetes to follow
through with recommendations
 ENERGY
• The caloric value of meal plans must provide
adequate energy to achieve and maintain a
desirable or reasonable weight

• Weight reduction of 10-20 pounds can improve

blood glucose levels as well as blood pressure in
most obese people with type 2 diabetes
CARBOHYDRATES
• 50-60% of total calories from
carbohydrates
• Sugars have been avoided
traditionally but depending upon
weight management goals, these
food should be adjusted and
limited accordingly
 PROTEIN AND FAT
• Do not affect the blood sugar directly like
carbohydrates do

 EXERCISE
• Improves the body’s response to insulin

• Helps lower blood glucose level

 MEASURING FOOD
• Food are measured after they are cooked using
standard measuring tools

 SPECIAL FOOD
• If products such as “sugar free”, “no sugar”, or
“lower sugar” are used, read nutrition labels
carefully
CONSISTENT CARBOHYDRATE
DIET
• Preferred diet for diabetes
• Helps promote the optimal
blood sugar control
 The carbohydrate allowance for
breakfast is limited to 30 grams to help
promote optimal blood sugar
 30 kcal/kg for pregnant women with BMI
of 20-26
 <30 kcal/kg for pregnant women who are
obese prior to pregnancy
 24 kcal/kg actual weight for normal
weight
 35-45% CHO, 20-25% protein, 35-40% fat
a. Stress Management
b. Regular physical activity and
exercise
c. Avoid tobacco complication
d. Healthy diet
e. Maintaining a normal body
weight
 “Rule of 15”
 Once the low blood sugar is known,
15grams of carbohydrates are given
 The blood sugar should be rechecked in
15minutes
 If the blood sugar remains low, then treat
with 15grams of carbohydrates. Repeat
as necessary until the blood sugar is
within normal limits
 Resultof super-saturation of minerals and
acid salts in the urine, such as calcium
and uric acid, which then crystallize and
form solid mass

 Adequate fluid intake is recommended

 Severe pain in the side and back, below the
ribs
 Pain that spreads to the lower
 Pain that comes in waves and fluctuates in
intensity
 Pain on urination
 Pink, red or brown urine
 Cloudy or foul-smelling urine
 Nausea and vomiting
 Persistent urge to urinate
 Urinating more often than usual
 Fever and chills if an infection is present
Most kidney stones are calcium
stones, usually in the form of calcium
oxalate
CALCIUM-CONTROLLED DIET
• Diet for the control of calcium
stones
• Limit milk and food containing
large amounts of milk
• High fluid intake (urine volume
should be at least 2500 mL/24
hours)
HIGH LOW
Dried and fresh dilis Cereal and cereal products
Dried and fresh alamang without milk
Dried fish Fruit and fruit juices
Shellfish and crustaceans Succulent vegetables
Certain fresh fishes such as Lean meat
tunsoy and silinyasi Poultry
Milk Sugar
Cheese Starchy roots and tubers
Ice Cream Young coconut
Soybeans
Mongo and other dried beans
Leafy vegetables
OXALATE CONTROLLED DIET
• Exclude food that are very high
in oxalates
• Provide less than 50 mg of
oxalate per day
FOOD GROUP ALLOWED AVOIDED
Meat and meat Lean tender meat, fish, Peanut butter, peanuts
alternates poultry, shellfish, eggs
Milk and Milk Milk, plain yogurt, mild None
products cheese
Breads and cereals Whole grain or enriched Bread or other baked
breads, crackers, oatmeal, goods that contain nuts
rice, noodles, pasta or chocolates, sweet
potato,

Vegetables Any except in AVOID LIST Spinach, parsley,

carrots, celery, green
beans, mustard, turnip,
okra, tomato, pumpkins,

Fruits Fresh fruits, canned fruits in Strawberries,

light syrup grapefruits, prunes,
raspberries, cranberry
juice, grape juice,
orange juice
FOOD GROUP ALLOWED AVOIDED
Desserts Plain cakes, cookies, Desserts made with
custard, pudding, glatin chocolate and nuts

Beverages Water, sparkling water, Tea, alcoholic

coffee (limited to beverages, sweetened
3cups/day) carbonated drinks,
chocolate-flavored
beverages, beer,
ovaltine

Sugar/Condiments Sugar and salt, in Sugar, heavy syrup,

moderation; mildly flavored bagoong, fish sauce, soy
sauces and gravies sauce, pepper

Fat All except nuts Nuts

 canform in people who don't drink
enough fluids or who lose too much fluid,
those who eat a high-protein diet, and
those who have gout.
High fluid, to reduce urine
concentration
Low oxalate
Low calcium, 400-600mg
Sodium <1g
Purine restricted
High potassium
High sources of Moderate Purine-Free
Purine Sources of Food
Purine
Liver and other Fish Breads
gladular organs Seafood Cereals
Anchovies Meat Milk and milk
Sardines Fowl products
Beans Eggs
Peas Fruits
Asparagus Vegetables
Mushroom Sugar and other
Cauliflower sweets
 aninfection in any part of your urinary
system — your kidneys, ureters, bladder
and urethra.

 occurs when bacteria enter the urinary

tract through the urethra and begin to
multiply in the bladder
 caused by Escherichia coli (E. coli), a
type of bacteria commonly found in the
gastrointestinal (GI) tract

 Sexual intercourse
1. Being female. UTIs are common in
women.
2. Being sexually active.
3. Completing menopause.
4. Having blockages in the urinary tract
5. Having a suppressed immune
system.
 SYMPTOMS:
• A strong, persistent urge to urinate
• A burning sensation when urinating
• Passing frequent, small amounts of urine
• Urine that appears cloudy
• Urine that appears red, bright pink or cola-
colored — a sign of blood in the urine
• Strong-smelling urine
• Pelvic pain, in women
• Rectal pain, in men
 DIETARY MANAGEMENT:
• Low salt
• Adequate water
• High fiber diet
• Avoid when you have urinary tract infections
include spicy food, fizzy drinks or soda pop,
beer, and other alcoholic beverages.
 LOW SALT DIET
• 2000 mg/day
 SALTCHOICES
Each choice contains 500mg sodium:

Table Salt, ¼ tsp Olives, black, 6 large

BBQ sauce, 4tbsp Soy sauce, 1 ½ tsp
Catsup, 3tbsp Steak sauce, 5 tsp
Chili sauce, 3tbsp teriyaki Sauce, 5 tsp
Fish sauce, 1 ½ tsp Worcestershire sauce, 2
tbsp
Mustard, tsp
LOW SODIUM (<150 MG/SERVING)

MEAT/FISH/POULTRY Mg sodium
Beef (1 oz) 15
Chicken (1 oz) 25
Clams (1 oz) 35
Crabs (1 oz) 80
Egg (1pc) 60
Fish, white (1 oz) 30
Liver (1 oz) 35
Pork (1 oz) 20
Tuna, light, canned (1/2 cup) 60
SNACKS AND CONDIMENTS
Candy, hard 0
Candy, chocolate (1bar) 30
Cookies, 4 small 130
Marshmallow (4large) 15
Butter or margarine (1tsp) 50 or 55
Jams and jellies (1tbsp) 5
Mayonnaise (1tbsp) 85
Mustard (2tsp) 65
Tabasco sauce (1 tsp) 20
MEDIUM SODIUM (151-250 MG/SERVING)

BREADS AND CEREALS Mg sodium

Biscuits, rolls, muffins, homemade (1pc) 225
Pancake (1 pc)
Ready to eat cereals (3/4 cup) 200
Saltine crackers (6pcs) 220
200

DAIRY PRODUCTS
Cheese (1 oz) 200
Cottage Cheese (1/2 cup) 230

FRUITS AND VEGETABLES

Canned vegetables (1/2 cup) 245
Tomato Juice (1/2 cup) 240

MEAT/FISH/POULTRY
Oysters (2pcs) 225
SNACKS AND CONDIMENTS
Potato chips (25g) 180
Catsup (1 tbsp) 165
Salad dressing (1tsp) 240
HIGH SODIUM (Above 251 mg/serving)
BREADS AND CEREALS Mg Sodium
Bran flakes (3/4 cup) 280
Biscuits, rolls, muffins, instant mix or 280
commercial (1pc) 500
Instant noodles (1/2 cup) 355
Waffle (1pc)
DAIRY PRODUCTS
Buttermilk (1 cup) 310
Parmesan, processed cheese and cheeSe 450
spreads (1oz)
FRUITS AND VEGETABLES
Frozen vegetables with special sauces (1/2 c) 375
Canned tomato sauce and puree (1/4 cup) 370
Sauerkraut (1/4 cup) 370
Sweet pickle (1pc) 570
HIGH SODIUM (Above 251
mg/serving)
MEAT/FISH/POULTRY Mg sodium
Bacon (4slices) 280
Corned beef (1oz) 530
Hotdog (1pc) 550
Luncheon meat (1 slice) 300
Pork and beans, canned (1/2 cup) 460
Fried chicken, breaded 530
Hamburger (1pc) 690
Lasagna (1 serving) 1000
Pizza cheese (1 slice) 500
Sausage (2pcs) 430
Soup, canned (1 cup) 895
Tuna, regular, canned (1/2 cup) 535
If the label says: It means:

Sodium free/salt < 5mg Na per serving

free
Very low sodium < 35mg Na per serving

Low sodium < 140mg Na per serving

Reduced sodium At least 25% less Na than the

original product

Light in sodium At least 50% less Na than the

original product

Unsalted/No added No salt added during processing

salt (not salt-free)