Download Free Medical Diabetes and Nutrition PowerPoint Presentation

Diabetes and Nutrition PowerPoint Presentation

DOWNLOAD MEDICAL POWERPOINT PRESENTATION

About This Presentation

Description : Check out this medical presentation on Diabetes and nutrition, which is titled "Diabetes and Nutrition", to know about meal plans for diabetes.

Tags : Diabetes, nutrition, meal plans

Published on : Jul 07, 2021 | Views : 6571 | Downloads : 41

Shareable Url :

Embed Code :

Comment

Transcript

Slide 1-

Diabetes and Nutrition Lesson 2 Expand Your Options, Improve Your Choices
Slide 2-

Objectives Meal Plans for Diabetes Diabetes Pyramid/My Pyramid Exchange list Plate Method Carbohydrate Counting General Nutrition Recommendations Reading the Food Label
Slide 3-

Managing Diabetes Successfully Involves three things: Food Exercise Medication
Slide 4-

Did You Know?? Food raises blood glucose Exercise and medication lowers it Balance these three to keep blood glucose level close to normal.
Slide 5-

Diabetes Facts You don’t need special foods The foods that are good for you are good for everyone Eat a variety of foods that contain the right amount of nutrients Food choices can make a difference in blood Glucose control.
Slide 6-

The Diabetes Pyramid
Slide 7-

Healthy Food Choices A healthy daily meal plan includes at least… 2 to 3 servings of nonstarchy vegetables 2 servings of fruit 6 servings of grains, beans, and starchy vegetables 2 servings of low-fat or fat-free milk About 6 ounces of meat or meat substitutes Small amounts of fat and sugar
Slide 8-

The Plate Method
Slide 9-

Which Plate is Better?? A 10 inch dinner plate-a typical dinner plate A 8 inch dinner plate-this is the recommended plate to use
Slide 10-

The Plate Method
Slide 11-

Fruit = Milk = Starch Sometimes, if you want an extra starch during a meal, you just need to omit a fruit or milk from that meal.
Slide 12-

Visualize Portion Sizes 1 cup pasta/rice is about the size of a fist. 1 oz of cheese is about the size of your thumb. 1 or 2 oz of crackers, nuts, or snack crackers equals a handful. 1 fruit is about the size of a tennis ball.
Slide 13-

Exchange List for Meal Planning Oldest method for meal planning. Based on Dietary Guidelines and My Pyramid. Includes a variety of foods. Emphasizes label reading and most exchanges are listed under the food label.
Slide 14-

Carbohydrate Counting Newest method of meal planning. Type 1 or Type 2 can use. Requires reading the food label. Requires constant blood sugar monitoring. When reading the food label, look at total carbohydrate grams only. Carbohydrates are found in milk, breads/starches, fruit and starchy vegetables only!
Slide 15-

Know Your Carbohydrates
Slide 16-

More on Total Carbs… Helpful for carb counters. Look at the total carbohydrates not the grams of sugar. Total carbohydrates include: sugar, complex carbohydrates, and fiber content. When a food has 5 g or more of fiber per serving: subtract half the fiber grams from the total grams of carbohydrate for a more accurate estimate of the carbohydrate content.
Slide 17-

Sample 1800 calorie Carbohydrate Counting Meal Plan Breakfast:  2 servings of starch, 1 fruit serving, 1 milk serving, 1 meat serving, 1 fat serving. Lunch:  2 starch servings, 1 fruit servings, ½ milk serving, 2 vegetable servings, 2 meat servings, 2 fats. Dinner:  2 starch servings, 1 fruit serving, 2 vegetable servings, 3 meat servings, 2 fats. Snack:  1 starch serving, 1 fruit serving, ½ milk serving. This meal plan is approximately 60 g of carbohydrates per meal and 30 g of carbohydrates per snack.
Slide 18-

Examples of One Carbohydrate Choice Snacks 1 ounce granola bar 3 graham crackers with 1 tbsp. peanut butter 3 cups popped non-fat popcorn 6 animal crackers 1 small muffin A 3 inch cookie 1 medium apple, orange, pear 12-15 cherries or grapes ¼ cup dried fruit 1 cup soy milk ¾ to 1 cup yogurt ½ cup sugar free pudding
Slide 19-

Portion Control Is The Key To Managing Your Diabetes Which will have the greater effect on your blood sugar, 1 tsp of sugar or ½ cup potatoes?? Potatoes have 15 g of Carbohydrate, while 1 tsp. of sugar has only 4 g of carbohydrate. Therefore, potatoes have 3 times the effect on blood sugar than table sugar would.
Slide 20-

2008 ADA Recommendations for General Meal Planning for Persons with Diabetes Meal plan should include fruits, vegetables, legumes, low-fat dairy products, lean meats, and whole grains. You can eat sugar containing foods, but your meal plan will be adjusted. Monitor carbohydrate intake. Consume 25-35 grams of fiber. Avoid Skipping meals.
Slide 21-

More Recommendations Sugar alcohols and artificial sweeteners are safe. Limit saturated fat intake. Limit trans fat intake. Eat fish at least 2x’s per week. Moderate alcohol intake. Consume a meal plan that if low in fat, cholesterol, sodium, and calories Increase physical activity or exercise. Continuously monitor blood sugar levels. Check with physician for vitamins. Lose weight if you are told to.
Slide 22-

Alcohol Limit/control your intake of alcohol. Ask yourself the three questions to determine if you can drink. Is my diabetes under control? Does my doctor agree that I do not have any other problems that alcohol can affect? Do I know how alcohol can affect my diabetes and me?
Slide 23-

A Drink Is Defined As:
Slide 24-

Avoid Low Blood Sugar When Drinking Never drink on an empty stomach. Limit yourself to 1 or 2 drinks. Test your blood sugar before you drink and once while drinking. Make sure to test before going to bed and eat a snack!
Slide 25-

Reading Food Labels to Manage Diabetes
Slide 26-

Serving Size Servings Per Container Calories and Calories from Fat Nutrients with % Daily Value Footnote (Only found on larger packages) What’s on a Label?
Slide 27-

Stated in Household and Metric Measures Serving Size
Slide 28-

Servings Per Container tells you how many servings are in a package. There are 2 servings in this package. The label shows that 1 cup is a serving. If you consume 2 cups you are having two servings. Servings Per Container
Slide 29-

Labels include the total calories as well as the calories from fat General Guide to Calories per serving: 40 calories is low 100 calories is moderate 400 calories or more is high Calories
Slide 30-

Based on Daily Value recommendations Only for a 2,000 calorie diet Percent Daily Value (%DV)
Slide 31-

Trans Fats Sugars Protein Nutrients Without a %DV
Slide 32-

Limit these nutrients Get enough of these Nutrients
Slide 33-

Based on 2,000 and 2,500 calorie diets Only found on larger packages The Footnote
Slide 34-

DVs Compared to %DVs *DV = Daily Value; **Sat. Fat = Saturated Fat; ***CHO (carbohydrate)
Slide 35-

List of ingredients found in the food product Listed in descending order by weight, from the most to the least Ingredient Statement
Slide 36-

Be informed. Determine the best choices. Eat a variety of foods. Eat Smart – Read the Label
Slide 37-

Points To Remember About Diabetes Meal Planning Actual amounts of each depend on the number of calories you need. Calorie needs depend on your gender, size, age, and activity level. Meal planning with diabetes is very individualized. Get a personalized meal plan from a Registered Dietitian or Certified Diabetes Educator.
Slide 38-

References American Diabetes Association, www.diabetes.org American Dietetic Association, www.eatright.org Mahan,L.K. and Escott-Stump, S. Krause’s Food, Nutrition, and Diet Therapy. 10thed. 2000. Diabetes Medical Nutrition Therapy. American Dietetic and Diabetes Association. 2002. LSU AgCenter’s Diabetes Education and Awareness Program. University of Illinois Extension Service. American Dietetic Association & American Diabetes Association Guide to Diabetes Medical Nutrition Therapy, CD-ROM 2008. Amercian Diabetes and Dietetic Association’s “Choose Your Foods: Exchange Lists for Diabetes.” 2008. University of Idaho Extension Service. “The Idaho Plate Method.”
Slide 39-

References University of Georgia Extension Service. http://www.fcs.uga.edu/ext/food/diabetes.php U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition - www.cfsan.fda.gov Keeping Up with the Changing Food Label: International Food Information Council (IFIC) – www.ific.org Understanding Food Labels, American Dietetic Association Food Label Presentation Developed By: Cathy Agan, Extension Agent (FNP), Ouachita Parish and Adapated by Bertina McGhee, MPH, RD, LDN; Extension Agent, Orleans Parish.
Slide 40-

Diabetes and Nutrition Prepared By: Mandy G. Armentor, MS, RD, LDN Assoc. Extension Agent-FCS (Nutrition) Vermilion Parish