Download Free Medical Nutrition Therapy PowerPoint Presentation

Nutrition Therapy PowerPoint Presentation

DOWNLOAD MEDICAL POWERPOINT PRESENTATION

About This Presentation

Description : Check out this medical PowerPoint presentation titled "Nutrition Therapy” by John L. Sievenpiper MD PhD FRCPC, Catherine B. Chan PhD, Paula D. Dworatzek PhD RD, Catherine Freeze MEd RD CDE, and Sandra L. Williams MEd RD CDE.

This medical PowerPoint presentation talks about nutrition therapy, also known as medical nutrition therapy. Nutrition therapy is a type of treatment that uses food and nutrition to manage or prevent certain health conditions. This therapy involves assessing a persons dietary needs and making appropriate changes to their diet in order to improve their overall health and well-being.

Nutrition therapy is often used in conjunction with other medical treatments, such as medication or surgery, to help manage conditions such as diabetes, heart disease, and gastrointestinal disorders. It can also be used to promote weight loss or to improve athletic performance.

A nutrition therapist, such as a registered dietitian, works with patients to develop a personalized nutrition plan that takes into account their medical history, current health status, and lifestyle factors. This plan may include recommendations for specific foods or nutrients to include or avoid, as well as strategies for meal planning and preparation.

Overall, nutrition therapy is an important aspect of healthcare that can help individuals achieve and maintain optimal health and prevent or manage chronic health conditions.

Tags : Nutrition Therapy, medical nutrition therapy, food and nutrition, nutrients, nutrition, nutrition PowerPoint presentation

Published on : Apr 24, 2023 | Views : 1954 | Downloads : 2

Shareable Url :

Embed Code :

Comment

Transcript

Slide 1-

Nutrition Therapy Chapter 11 John L. Sievenpiper MD PhD FRCPC, Catherine B. Chan PhD, Paula D. Dworatzek PhD RD, Catherine Freeze MEd RD CDE, Sandra L. Williams MEd RD CDE 2018 Clinical Practice Guidelines
Slide 2-

Disclaimer All Content contained on this slide deck is the property of Diabetes Canada, its content suppliers or its licensors as the case may be, and is protected by Canadian and international copyright, trademark, and other applicable laws. Diabetes Canada grants personal, limited, revocable, non-transferable and non-exclusive license to access and read content in this slide deck for personal, non-commercial and not-for-profit use only. The slide deck is made available for lawful, personal use only and not for commercial use. The unauthorized reproduction, distribution of this copyrighted work is not permitted. For permission to use this slide deck for commercial or any use other than personal, please contact guidelines@diabetes.ca
Slide 3-

Key Changes Reinforcement of the important role of the Registered Dietitian in diabetes management New information on The importance of using a transcultural approach to nutrition therapy with the goal of providing culturally congruent nutrition counselling Role of various dietary patterns Ramadan fasting and diabetes 2018 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 4-

Nutrition Checklist REFER for nutrition counseling by a registered dietitian FOLLOW Eating Well with Canada’s Food Guide INDIVIDUALIZE dietary advice based on preferences and treatment goals CHOOSE low glycemic index carbohydrate food sources 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 5-

Nutrition Checklist (cont’d) KNOW alternative dietary patterns for type 2 diabetes ENCOURAGE matching of insulin to carbohydrate in type 1 diabetes ENCOURAGE nutritionally balanced, calorie-reduced diet in patients with overweight or obesity 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 6-

Encourage patients to follow Eating Well with Canada’s Food Guide in order to meet their nutritional needs http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php
Slide 7-

Macronutrient Distribution (% Total Energy) BW = body weight 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 8-

Choose Foods Using % Daily Value http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/cons/fact-fiche-eng.php Daily Values > 15% = a lot Daily Value < 5% = a little 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 9-

Choose “healthy” fats AVOID trans-fatty acids Saturated fatty acids to <9% of energy intake* FAT 2018 Diabetes Canada CPG – Chapter 11. Nutrition *REPLACE with polyunsaturated fatty acids (PUFAs) from mixed n-3/n-6 sources (e.g. nuts, canola oil, soybean oil, flaxseed), monounsaturated fatty acids (MUFAs) from plant sources (e.g. extra virgin olive oil, high oleic oils, avocados), whole grains, or low-GI carbohydrates (see slide 10)
Slide 10-

Choose “healthy” carbohydrates 2018 Diabetes Canada CPG – Chapter 11. Nutrition Total fibre to 30-50 g per day >1/3 (10-20 g per day) from viscous soluble fibre* DIETARY FIBRE Whole grains (e.g. oats and barley) FOOD-BASED Pulses (e.g. beans, peas, chickpeas, lentils) Fruit & vegetables *CHOOSE oats (e.g. steel-cut oats, oat bran cereals/breads), barley (e.g. barley soups, pot barley), psyllium (e.g. All-bran BudsTM, psyllium husk, Metamucil®), konjac mannan (e.g. konjac noodles), pulses (e.g. beans, peas, chickpeas, lentils), vegetables (e.g. eggplant, okra), and fruit (e.g. apples, berries, citrus fruit)
Slide 11-

Choose low glycemic index carbohydrates www.guidelines.diabetes.ca 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 12-

2018 Diabetes Canada CPG – Chapter 11. Nutrition Choose “healthy” dietary patterns Mediterranean diet Vegetarian diet https://oldwayspt.org/traditional-diets/mediterranean-diet https://oldwayspt.org/traditional-diets/vegetarian-vegan-diet
Slide 13-

2018 Diabetes Canada CPG – Chapter 11. Nutrition Choose “healthy” dietary patterns Portfolio diet DASH diet http://guidelines.diabetes.ca/cdacpg/media/documents/patient-resources/high-blood-pressure-and-diabetes.pdf https://www.ccs.ca/images/Images_2017/Portfolio_Diet_Scroll_eng.pdf
Slide 14-

For People with BMI ≥25 kg/m2… Nutritionally balanced, calorie-reduced diet should be followed to achieve and maintain a lower, healthier body weight Weight loss of 5-10% of initial body weight Improved insulin sensitivity, glycemic control, blood pressure control, lipid levels 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 15-

Nutritional management of hyperglycemia in type 2 diabetes 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 16-

Table 1. Properties of dietary interventions
Slide 17-

Stage-Targeted Strategies for Type 2 diabetes *as appropriate **dietary patterns include Mediterranean, vegetarian, DASH, Portfolio and Nordic dietary patterns, as well as diets emphasizing specific foods (i.e. dietary pulses, fruits and vegetables, nuts, whole grains and dairy products), which have evidence of benefit for people with diabetes
Slide 18-

Recommendations 1-2 People with diabetes should receive nutrition counselling by a registered dietitian to lower A1C levels [Grade B, Level 2], for those with type 2 diabetes; Grade D, Consensus, for type 1 diabetes] and to reduce hospitalization rates [Grade C, Level 3] Nutrition education may be delivered in either small group or one-on-one setting [Grade B, Level 2]. Group education should incorporate adult education principles, such as hands-on activities, problem solving, role playing and group discussions [Grade B, Level 2] 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 19-

Recommendations 3-5 Individuals with diabetes should be encouraged to follow Eating Well with Canada's Food Guide in order to meet their nutritional needs [Grade D, Consensus] In people with overweight or obesity with diabetes, a nutritionally balanced, calorie-reduced diet should be followed to achieve and maintain a lower, healthier body weight [Grade A, Level 1A] An intensive healthy behaviour intervention program, combining dietary modification and increased physical activity, may be used to achieve weight loss, improve glycemic control and reduce CV risk [Grade A, Level 1A] 2018 Diabetes Canada CPG – Chapter 11. Nutrition CV, cardiovascular
Slide 20-

Recommendations 6-7 In adults with diabetes, the macronutrient distribution as a percentage of total energy can range from 45 to 60% carbohydrate, 15 to 20% protein and 20 to 35% fat to allow for individualization of nutrition therapy based on preferences and treatment goals [Grade D, Consensus] People with type 2 diabetes should maintain regularity in timing and spacing of meals to optimize glycemic control [Grade D, Level 4] 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 21-

Recommendation 8 8. To reduce the risk of CVD, adults with diabetes should avoid trans fatty acids (TFA) [Grade D, Level 4] and consume less than 9% of total daily energy from saturated fatty acids (SFA) [Grade C, Level 2] replacing these fatty acids with polyunsaturated fatty acids (PUFA) particularly mixed n-3/n-6 sources [Grade C, Level 3], monounsaturated fatty acids (MUFA) from plant sources, whole grains [Grade D, Consensus], or low GI carbohydrates [Grade D, Consensus] 2018 2018 Diabetes Canada CPG – Chapter 11. Nutrition CVD, cardiovascular disease; GI, glycemic index
Slide 22-

Recommendation 9 9. Adults with diabetes may substitute added sugars (sucrose, high fructose corn syrup, fructose, glucose) with other carbohydrates as part of mixed meals up to a maximum of 10% of total daily energy intake, provided adequate control of BG, lipids, and body weight is maintained [Grade C, Level 3] 2018 Diabetes Canada CPG – Chapter 11. Nutrition BG, blood glucose
Slide 23-

Recommendation 10 10. Adults with type 1 and type 2 diabetes may aim to consume 30 to 50 g/day of dietary fibre with a third or more (10 to 20 g/day) coming from soluble dietary fibre to improve glycemic control [Grade C, Level 3], and LDL-C [Grade C, Level 3], and reduce CV risk [Grade D, Level 4] 2018 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 24-

Recommendation 11 11. Adults with diabetes should select carbohydrate food sources with a low GI to help optimize glycemic control [Grade B, Level 2 for type 1 diabetes; Grade B, Level 2 for type 2 diabetes, to improve LDL-C [Grade C, Level 3], and to decrease CV risk [Grade D, Level 4] 2018 2018 Diabetes Canada CPG – Chapter 11. Nutrition CV, cardiovascular; GI, glycemic index
Slide 25-

Recommendation 12 12. The following dietary patterns may be considered in people with type 2 diabetes incorporating patient preferences including: Mediterranean-style dietary pattern to reduce major CV events [Grade A, Level 1A] and improve glycemic control [Grade B, Level 2] Vegan or vegetarian dietary pattern to improve glycemic control [Grade B, Level 2], body weight [Grade C, Level 3], and blood lipids including LDL-C [Grade B, Level 2], and reduce myocardial infarction [Grade B, Level 2] Dietary Approaches to Stop Hypertension (DASH) dietary pattern to improve glycemic control [Grade C, Level 2], BP [Grade D, Level 4], and LDL-C [Grade B, Level 2], and reduce major CV events [Grade B, Level 3] Dietary patterns emphasizing dietary pulses (e.g., beans, peas, chickpeas, lentils) to improve glycemic control [Grade B, Level 2], systolic BP [Grade C, Level 2] and body weight [Grade B, Level 2] Dietary patterns emphasizing fruit and vegetables to improve glycemic control [Grade B, Level 2] and reduce CV mortality [Grade C, Level 3] Dietary patterns emphasizing nuts to improve glycemic control [Grade B, Level 2], and LDL-C [Grade B, Level 2] 2018 2018 Diabetes Canada CPG – Chapter 11. Nutrition CV, cardiovascular
Slide 26-

Recommendation 13-14 People with type 1 diabetes may be taught how to match insulin to carbohydrate quantity and quality [Grade C, Level 2] or they may maintain consistency in carbohydrate quantity and quality [Grade D, Consensus] People with diabetes using insulin and/or insulin secretagogues should be educated about the risk of hypoglycemia resulting from alcohol [Grade C, Level 3], and should be advised on preventive actions such as carbohydrate intake and/or insulin dose adjustments and increased BG monitoring [Grade D, Consensus] 2018 Diabetes Canada CPG – Chapter 11. Nutrition BG, blood glucose
Slide 27-

Key Messages People with diabetes should receive nutrition counselling by a registered dietitian Nutrition therapy can reduce A1C by 1.0% to 2.0% and, when used with other components of diabetes care, can further improve clinical and metabolic outcomes Reduced caloric intake to achieve and maintain a healthier body weight should be a treatment goal for people with diabetes with overweight or obesity The macronutrient distribution is flexible within recommended ranges and will depend on individual treatment goals and preferences 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 28-

Key Messages Replacing high glycemic index carbohydrates with low glycemic index carbohydrates in mixed meals has a clinically significant benefit for glycemic control in people with type 1 and type 2 diabetes Consistency in spacing and intake of carbohydrate and in spacing and regularity in meal consumption may help control blood glucose and weight Intensive healthy behaviour interventions in people with type 2 diabetes can produce improvements in weight management, fitness, glycemic control and CV risk factors 2018 Diabetes Canada CPG – Chapter 11. Nutrition CV, cardiovascular
Slide 29-

Key Messages A variety of dietary patterns and specific foods have been shown to be of benefit in people with type 1 and type 2 diabetes People with diabetes should be encouraged to choose the dietary pattern that best aligns with their values, preferences, and treatment goals, allowing them to achieve the greatest adherence over the long term 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 30-

Key Messages for People with Diabetes It is natural to have questions about what food to eat. A registered dietitian can help you develop a personalized meal plan that considers your culture and nutritional preferences to help you achieve your blood glucose and weight management goals Food is key in the management of diabetes and reducing the risk of heart attack and stroke 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 31-

Try to prepare more of your meals at home and use fresh unprocessed ingredients Try to prepare meals and eat together as a family. This is a good way to model healthy food behaviours to children and teenagers which could help reduce their risk of becoming overweight or developing diabetes Key Messages for People with Diabetes
Slide 32-

Key Messages for People with Diabetes With prediabetes and recently diagnosed type 2 diabetes, weight loss is the most important and effective dietary strategy if you are overweight or obese. A weight loss of 5% to 10% of your body weight may help normalize blood glucose levels There are many strategies that can help with weight loss. The best strategy is one that you are able to maintain long term 2018 Diabetes Canada CPG – Chapter 11. Nutrition
Slide 33-

Visit guidelines.diabetes.ca
Slide 34-

Or download the App
Slide 35-

Diabetes Canada Clinical Practice Guidelines http://guidelines.diabetes.ca – for health-care providers 1-800-BANTING (226-8464) http://diabetes.ca – for people with diabetes