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Diabetes Symposium 2015 Power of the Plate: Nutrition and Diabetes Diabetes Symposium 2015 Power of the Plate: Nutrition and Diabetes

Diabetes Symposium 2015 Power of the Plate: Nutrition and Diabetes - PowerPoint Presentation

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Diabetes Symposium 2015 Power of the Plate: Nutrition and Diabetes - PPT Presentation

httpwwwvinafengshuicomwpcontentuploads2014 Presentation Purpose To increase knowledge about identifying carbohydrates carbohydrate counting and portion sizes of carbohydrates To understand the important role of the diet in diabetes ID: 669951

carbohydrates diabetes carbohydrate http diabetes carbohydrates http carbohydrate sugar www blood counting sweeteners grams cup association american nutrition food

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Slide1

Diabetes Symposium 2015

Power of the Plate: Nutrition and Diabetes

http://www.vinafengshui.com/wp-content/uploads/2014Slide2

Presentation Purpose

To increase knowledge about identifying carbohydrates, carbohydrate counting, and portion sizes of carbohydrates

To understand the important role of the diet in diabetesThere are no conflicts of interest to disclose.Slide3

Presentation Objectives

  Identify major food groups with carbohydrates

  Understand the importance of portion sizes, and identify portion sizes of carbohydrates  Recognize the benefits and impact of good nutrition on diabetesSlide4

What is Diabetes?

Diabetes mellitus is a disorder in which the body either does not produce enough insulin, or is unable to use the insulin it makes

Type 2 diabetes does not produce enough insulinType 1 diabetes is unable to use the insulin it makesSlide5

Diabetes is all about Balance

Controlling diabetes is a balance of what you eat, how much you move, and what medicine you take

Some people with type 2 diabetes can control their blood sugar with diet only. Some people take medicine by mouth and watch their diet. Others may take insulin, medicine, and watch their diet

It is most important to keep your blood sugar levels under controlSlide6

Diabetes and Diet

The food we eat is fuel for our bodies

The body breaks down food into glucose, or sugarThe body uses insulin to move the glucose into our cells to give us energyIf glucose cannot enter our cells, it builds up, causing high blood sugar (hyperglycemia)Slide7

Diabetes and Diet (cont.)

Food raises blood glucoseWhen you eat, how much you eat, and what you eat affects how much your blood sugar increases.

All foods are made up of protein, fat, carbohydrates, vitamins, and mineralsCarbohydrates impact and increase blood sugar levels the mostSlide8

What are Carbohydrates?

Carbohydrates are foods that break down into sugar, or glucose, in the body

There are several groups of foods that contain carbohydrates, including sweets, fruit, starches, and milk/yogurt

https://www.google.com/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1229&bihSlide9

Sweets

Cakes, cookies, candy, chocolate, regular pop

http://andreakihlstedt.com/wpsys/wp-content/cropped-chocolate-chip-cookies-stacked.jpg

http://www.kusi.com/story/28995262/soda-tax-legislationSlide10

Fruit

All fruit has a naturally-occurring sugar called fructose.

http://www.teluguone.com/vanitha/content/health-benefits-of-fruits-75-24004.htmlSlide11

Starches

Includes bread, cereals, grains, pasta, rice, beans, and starchy vegetables (potatoes, corn, peas)

https://thedentalessentials.wordpress.com/2010/11/28/

http://jj-tropicalfood.com/product/corn/

http://www.ronchalker.co.uk/products/potatoes/Slide12

Milk and Yogurt

Milk and yogurt products have naturally occurring sugar called lactose.

http://smariorganics.com/our-yogurt/Slide13

Foods Without Carbohydrates

Protein and fat groups contain ZERO carbohydrates

Protein: meat, poultry, fish, cheese, eggs, peanut butter, cottage cheeseFat: butter, oils, margarine, mayonnaise, cream cheese, sour cream, nuts, seeds, avocado, salad dressing

https://thathealthygirlau.wordpress.com/2014/02/15

http://www.practitionerselect.com/You-Need-Nutrients-s/1885.htmSlide14

A Word on Artificial Sweeteners

The scientific community, along with the US FDA, has conducted hundreds of studies on the safety of approved low-calorie sweeteners:

“Consumption of these sweeteners is well within designated ‘acceptable daily intake’ (ADI) levels, or levels that can be consumed safely every day over a lifetime”.FDA Approved Low-Calorie Sweeteners:Splenda (sucralose), Equal(aspartame), Sweet ’N Low (saccharin),

Truvia

(

stevia

), and othersSlide15

Artificial Sweeteners (cont.)

Scientific Positions:

Academy of Nutrition and Dietetics: “Non-nutritive sweeteners, when substituted for nutritive sweeteners, may help limit carbohydrate and energy intake as a strategy to manage blood glucose or weight.”“Non nutritive sweeteners added to the diet have been shown to promote modest loss of weight and, within a multidisciplinary weight-control program, may facilitate long-term maintenance of reduction in body weight.”

imgarcade.com550 × 273Slide16

Artificial Sweeteners (cont.)

American Heart Association and American Diabetes Association: “Substituting non-nutritive sweeteners for sugars added to foods and beverages may help people reach and maintain a healthy body weight, as long as the substitution does not lead to eating additional calories later as a ‘compensation’.”

Eatdrinkbetter.com

http://

www.walmart.com/ip/Monk-Fruit-In-The-RawSlide17

Carbohydrate Counting: A Meal Planning Approach for Diabetes

Based on the following ideas:

Carbohydrates are the main nutrients affecting blood sugar levels after mealsTotal amount of carbohydrates consumed is more important than the source of carbohydratesSlide18

How to Count Carbohydrates

One serving of carbohydrates is about 15 grams

There is about 1 serving of carbohydrate (15 grams) in 1 slice of bread, ½ cup fruit juice, ½ cup of ice cream, and 8 ounces of milkThe number of carbohydrates you should have at a meal depends on your weight, blood sugars, and lifestyleA good rule of thumb is to have about 45-60 grams of carbohydrates per meal, per daySlide19

Timing of Carbohydrates with Meals

If you eat a lot of carbohydrates at one time, it increases the need for insulin

It takes more insulin to bring down a high blood sugar level than to keep your blood sugar level in a normal rangeTo help keep your blood sugar in a normal range, eating 3 meals/day and a snack, or 6 small meals/day, can help do this, depending on your lifestyle and medicineYou can work with a diabetes nurse or dietitian to help youSlide20

Timing of Carbohydrates with Meals

To help keep your blood sugars in a normal range, it is important to:

Eat the same amount of carbohydrates for each meal or snackDo not skip mealsEat breakfast every day

http://

blog.prepscholar.com/how-to-get-36-on-act-english-9-strategies-fromSlide21

Benefits of Carbohydrate Counting

It is more flexible than other meal planning methods

Sugar is not forbiddenFocuses attention on the foods most likely to make blood sugar levels go upSlide22

Tools to Count Carbohydrates

Nutrition Labels

Measuring toolsPortion GuidesSlide23

Nutrition Labels

Total Carbohydrate

: includes grams of sugar, sugar alcohol, starch, and dietary fiberTotal Grams of Carbohydrate: to determine amount of carbohydrates eaten, multiply grams of total carbohydrates on the label by the number of servings eatenSlide24

Measuring Tools

Measuring Cups

Measuring SpoonsFood Scale

Ebay.com.au

http://pixhder.com/dry+measuring+cups+clipart

Overstock.comSlide25

Carbohydrate Counting Hand Guide

http://www.diabeticlivingonline.com/food-to-eat/count-carbs/easy-practical-tips-counting-carbs-accuratelySlide26

Carbohydrate Counting in Action!

Please refer to handout on carbohydrate foods, so we can practice carbohydrate counting.Slide27

Carbohydrate Counting in Action

Pour your breakfast cereal into a bowl!

It should equal ¾ cup, which equals about 15 gramsWith milk, cereal and milk typically equal about 30 grams of carbohydrates for breakfast

http://

www.consumerreports.org/content/dam/cro/news_articles/health/CRO_Health.jpngSlide28

Carbohydrate Counting in Action

Portion Distortion: Beware!Larger sizes of plates and bowls can make us add more food to the plate or bowl

This is why it is so important to measure carbohydrates, and consider eating from smaller plates or bowls

http://thedietitianspantry.com/2014/02/28/portion-perfection-or-portion-distortion/Slide29

Carbohydrate Counting in Action

Pour 1 serving of 100% fruit juice!It should equal ½ cup, which is about 15 grams.

http://www.mairlynsmith.com/?p=2332

The glass on the right is the correct serving size, or ½ cup juice. Slide30

Carbohydrate Counting in Action

Measure 1 serving of pasta!It should equal 1/3 cup, which is about 15 grams.

http://img2.timeinc.net/health/images/gallery/eating/carbs-wheat-pasta-400x400.jpgSlide31

Carbohydrate Counting in Action

Measure one serving of a baked potato!It should equal 3 ounces, which can be measured with a food scale

http://abcnews.go.com/Health/10-filling-foods-weight-loss/story?id=21153507Slide32

So what about the rest of my plate?Slide33

The MyPlate Method

https://www.eatsmart.org/client_assets/Images/myplate_white.jpgSlide34

The MyPlate Method and Diabetes

The MyPlate method has 3 choices of carbohydrates per “plate” (45 grams), and fits in with carbohydrate counting

This method can also make eating healthier and keeping track of carbohydrates more approachable

http://www.choosemyplate.gov/aboutSlide35

Keep Your Plate Balanced

Your plates should include:

1 cup of nonstarchy vegetables 1 cup or 1 medium piece of fruit3 ounces of lean meat/protein½ cup of carbohydrate8 oz. or 1 cup low fat dairy

http://www.melaniealbertfitness.com/styled-5/MEALPLANS.htmlSlide36

Remember…

All of the carbohydrates in your meal include all of the starches, fruit, and dairy you eat

This total should equal around 45-60 grams per meal

Wholeheartedmen.comSlide37

Why Balance My Plate?

Good nutrition can greatly benefit diabetics:

Help keep blood sugar ranges as normal as possibleHelp maintain cholesterol ranges as normal as possibleProvide appropriate calories that can help with weight management

Prevent or delay long term diabetes complications, including neuropathy, kidney failure, retinopathy, etc.

Improve your overall health!Slide38

Exercise

Exercise works like a medicine

It helps with insulin resistance: physical activity burns more calories (and glucose), and helps the insulin you make work betterAlways check with your doctor before starting an exercise regimen to see what will work best for youStart slowly when beginning a new exercise routine

http://vivesse.net/blog/study-shows-exercise-can-keep-skin-healthy/Slide39

Summary

Controlling diabetes is a balance of food, exercise, and medicine

Make small changes in your eating habits to positively affect your weight, blood sugar, and the overall management of diabetesSlide40

Diabetes Resources

The Calorie King: “Calorie, Fat, and Carbohydrate Counter”

www.calorieking.comAvailable at WalmartDiabetic Living

www.diabeticlivingonline.com

Available at Walmart or Kroger

Diabetes Self Management: magazine published bimonthly

$18.00 per year

www.diabetesselfmanagement.comSlide41

Diabetes Resources (cont.)

Diabetes Forecast: healthy living magazine of American Diabetes Association

www.diabetes.org/diabetesforecastDiabetes Health: monthly magazinewww.diabeteshealth.comSlide42

References

Caso

EK. Calculation of diabetic diets. J Am Diet Assoc. 1950; 26:575-583.Evert AB, Boucher JL, Cypress M et al. Nutrition Therapy Recommendations for the Management of Adults with Diabetes (a position statement of the American Diabetes Association). Diabetes Care

. 2013; 36: 3821-3842.

Wheeler ML, Dunbar SA,

Jaacks

LM, et al. Macronutrients, food groups, and eating patterns in the management of diabetes: a systematic review of literature, 2010.

Diabetes Care

. 2012; 35: 434-445.

Thomas E. Surgery reveals shortfall in pediatric nurses’ knowledge of diabetes.

J Diabetes

Nurs

. 2004; 8:217-231.

American Dietetic Association, American Diabetes Association.

Exchange lists for Meal Planning

. 2

nd

ed. Alexandria, VA. American Diabetes Association, 2003.

American Diabetes Association.

Standards of Medical Care in Diabetes

. Diabetes Care. 2007; 30:54-541.

Warshaw

H,

Bolderman

K. Practical Carbohydrate Counting,

A How to Teach Guide for Health Professionals

. Alexandria, VA: American Diabetes Association, 2001.

Position of the Academy of Nutrition and Dietetics: Use of Nutritive and Nonnutritive Sweetener. Journal of the Academy of Nutrition and Dietetics May 2012 Volume 11 Number 5.

Gardner, C et al. Nonnutritive Sweeteners: Current Use and Health Perspectives: A Scientific Statement from the AHA and the ADA. Circulation, 2012; 126:509-519.

IFIC Foundation.

Facts About Low-Calorie Sweeteners

, 9/2014. www.foodinsight.org.Slide43

Questions?