Diabetes is a disease which brings irreversible changes in people`s lives. Depending on the type of diabetes, the patient may suffer from insulin deficiency, insulin resistance, and inadequate insulin secretion. Insulin aims at controlling blood glucose level. Insufficient glucose level makes an adverse impact on human carbohydrate metabolism. For this reason, to control insulin level is essential to avoid short-term and long-term complications, including hypoglycemia, retinopathy, nerve damage, and stroke (Steyn et al., 2004). Nutrition therapy or dietary intervention is an effective way to prevent possible complications and stabilize the health conditions of the patient.
To help a patient learn necessary materials, there is a need to use evidence-based practice. Evidence-base Practice relies on information provided by the most experienced and proficient clinics. The first step is to make the patient aware of possible complications associated with diabetes. It is necessary to provide them with the case studies in which the most common complications are described, including sight loss, kidney deficiency, and surgery intervention. Then, it is possible to demonstrate the cases in which the nutrition intervention has positively affected the patient health.
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"Dietary Requirements for Diabetes".
The client should be taught:
1. How to maintain reasonable weight;
2. The number of meals to take per day;
3. The size of portion;
4. The list of forbidden products;
5. The list of recommended products;
6. Timing;
7. The amount of sugar which is allowed;
8. The sugar-containing food;
9. The required vitamins (Ping, 2015).
The goal of the nutrition therapy is to help a patient maintain an acceptable glucose level and healthy body weight by the end of this teaching session to avoid all the potential complications. The program is intended to develop dietary regarding the patient`s food preferences and religion and cultural background. To check whether the information is understood, it is necessary to ask the customer to make up daily ration and justify each their choice.
- Ping, L.S. (2015). Dietary management of diabetes. Timberland Medical Centre.
- Steyn, N. P., Mann, J., Bennett, P.H., Temple, N., Zimmet, P., Tuomilehto, J., Lindstro, J., & Louheranta, A. Diet, nutrition and the prevention of type 2 diabetes. Public Health Nutrition, 7 (1), 147-165.
