Diet and diabetes mellitus

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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.
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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)
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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.
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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.
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6. How Insulin Works
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7. Symptoms
- Glycosuria: glucose in the urine
- Polyuria: excessive urination
- Polydipsia: excessive thirst
- Polyphagia: excessive appetite
- Loss of weight, weakness, and fatigue
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8. Unrecognized symptoms:
- Poor wound healing
- Blurred vision
- Skin irritation or infection
- Recurrent gum or bladder infections
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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.
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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
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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.
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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.
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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.
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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.
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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.
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16. Client’s calorie needs will depend on:
- Age
- Activities
- Muscle mass
- Size and resting energy expenditure.
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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.
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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.
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19. High Fiber Foods
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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
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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
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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.
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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.
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24. Thank
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