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diabetes - diet
| Question | Answer |
|---|---|
| objectives for dietary and nutritional management of diabetes | control of total caloric intake to attain or maintain reasonable body weight; control of blood glucose levels; normalization of lipids and blood pressure to prevent heart disease |
| overweight is defined as | BMI: 25-29 |
| obese is defined as | weight 20% above IBW; BMI: 30 or greater |
| obesity is associated with | increased resistance to insulin |
| to promote a 1-2 lb weight loss per week | subtract 500 to 1000 calories from daily total |
| these types of foods have the greatest effect on blood glucose levels and why | carbohydrates; they are more quickly digested than other foods and are converted into glucose rapidly |
| recommended caloric intake of carbohydrates | 50-60% of total calories |
| recommended caloric intake of fat | 20-30% of total calories |
| recommended caloric intake of protein | 10-20% of total calories |
| majority of carbs should come from | whole grains |
| carbohydrates consist of | sugars and starches |
| carbs should be eaten in moderation to | avoid high postprandial blood glucose levels |
| what % of carbs are converted to glucose | 100% |
| one carb serving is equal to | 15 g of carbohydrate |
| saturated fat should be limited to | 10% of total calories |
| dietary cholesterol should be limited to | less than 300 mg/day |
| soluble fiber is found in | legumes, oats, and some fruits |
| insoluble fiber is found in | whole-grain breads and cereals and some vegetables |
| recommended daily fiber intake | 25 g |
| effects of fiber | increases stool bulk, prevents constipation, increases satiety, slows rate of glucose absorption |
| 15 g of carbohydrate equals | 1 unit of insulin |
| glycemic index describes | how much a given food increases the blood glucose level |
| ways of decreasing the glycemic response | combining starchy foods with protein and fat containing foods; eating raw and whole foods rather than chopped, pureed, or cooked food; eating whole fruit instead of drinking juice; eating sugary foods with foods that are more slowly absorbed |
| which is absorbed first - alcohol or nutrients? | alcohol |
| does alcohol require insulin for absorption? | no |
| large amounts of alcohol are converted to | fats, increasing the risk for DKA |
| alcohol increases risk for hypoglycemia because | may decrease the normal physiologic reactions that produce glucose (gluconeogenesis); may impair patient's ability to recognize and treat hypoglycemia |
| alcohol consumption may lead to | excessive weight gain (from high caloric content); hyperlipidemia; elevated glucose levels (especially with mixed drinks and liqueurs) |
| alcohol consumption recommendations | moderation intake (women: 1/day, men: 2/day); lower-calorie or less sweet drinks (light beer, dry wine); food intake along with alcohol consumption |
| nutritive sweeteners are | NOT calorie free but cause less elevation in blood sugar levels than sucrose; often used in "sugar-free" foods |
| non-nutritive sweeteners contain | minimal or no calories and produce minimal or no elevation in blood glucose levels |
| examples of non-nutritive sweeteners | NutraSweet, Splenda |
| examples of nutritive sweeteners | fructose, sorbitol, and xylitol |
Created by:
melissalouise
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