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Diabetes PowerPoint Presentation

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Tags : Diabetes

Published on : Dec 06, 2013
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Diabetes Presentation Transcript

Slide 1 -

Diabetes

Slide 2 -

Diabetes Mellitus Disease in which the body doesn’t produce or properly use insulin, leading to hyperglycemia.

Slide 3 -

Carbohydrate Digestion

Slide 4 -

Insulin Secretion

Slide 5 -

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Slide 6 -

What goes wrong in diabetes? Multitude of mechanisms Insulin Regulation Secretion Uptake or breakdown Beta cells damage

Slide 7 -

Action of Insulin on the CellMetabolism

Slide 8 -

Action of Insulin on Carbohydrate, Protein and Fat Metabolism Carbohydrate Facilitates the transport of glucose into muscle and adipose cells Facilitates the conversion of glucose to glycogen for storage in the liver and muscle. Decreases the breakdown and release of glucose from glycogen by the liver

Slide 9 -

Action of Insulin on Carbohydrate, Protein and Fat Metabolism Protein Stimulates protein synthesis Inhibits protein breakdown; diminishes gluconeogenesis

Slide 10 -

Action of Insulin on Carbohydrate, Protein and Fat Metabolism Fat Stimulates lipogenesis- the transport of triglycerides to adipose tissue Inhibits lipolysis – prevents excessive production of ketones or ketoacidosis

Slide 11 -

Type I Diabetes Low or absent endogenous insulin Dependent on exogenous insulin for life Onset generally < 30 years 5-10% of cases of diabetes Onset sudden Symptoms: 3 P’s: polyuria, polydypsia, polyphagia

Slide 12 -

Type I Diabetes Cell

Slide 13 -

Type I Diabetes Genetic component to disease

Slide 14 -

Type II Diabetes Insulin levels may be normal, elevated or depressed Characterized by insulin resistance, diminished tissue sensitivity to insulin, and impaired beta cell function (delayed or inadequate insulin release) Often occurs >40 years

Slide 15 -

Type II Diabetes

Slide 16 -

Type II Diabetes Risk factors: family history, sedentary lifestyle, obesity and aging Controlled by weight loss, oral hypoglycemic agents and or insulin

Slide 17 -

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Slide 18 -

Screening for Diabetes

Slide 19 -

Management of Diabetes Mellitus Nutrition Blood glucose Medications Physical activity/exercise Behavior modification

Slide 20 -

Medical Nutrition Therapy Primary Goal – improve metabolic control Blood glucose Lipid (cholesterol) levels

Slide 21 -

Medical Nutrition Therapy Maintain short and long term body weight Reach and maintain normal growth and development Prevent or treat complications Improve and maintain nutritional status Provide optimal nutrition for pregnancy

Slide 22 -

Nutritional Management for Type I Diabetes Consistency and timing of meals Timing of insulin Monitor blood glucose regularly

Slide 23 -

Nutritional Management for Type II Diabetes Weight loss Smaller meals and snacks Physical activity Monitor blood glucose and medications

Slide 24 -

Diabetes Control and Complications Trial 10 year randomized, controlled, clinical trial Determine the effects of glucose control on the development of long term microvascular and neurologic complications in persons with type I diabetes. 1441 participants, ages 13 to 39

Slide 25 -

Diabetes Control and Complications Trial Conventional therapy: 1 - 2 insulin injections, self monitoring B.G routine contact with MD and case manager 4X/year. Intensive therapy: 3 or more insulin injections, with adjustments in dose according to B.G monitoring, planned dietary intake and anticipated exercise.

Slide 26 -

Diabetes Control and Complications Trial Results: 76% reduction in retinopathy 60% reduction in neuropathy 54% reduction in albuminuria 39% reduction in microalbuminuria Implication: Improved blood glucose control also applies to person with type II diabetes.

Slide 27 -

Nutrition Recommendations Carbohydrate 60-70% calories from carbohydrates and monounsaturated fats Protein 10-20% total calories

Slide 28 -

Nutrition Recommendations Fat <10% calories from saturated fat 10% calories from PUFA <300 mg cholesterol Fiber 20-35 grams/day Alcohol Type I – limit to 2 drinks/day, with meals Type II – substitute for fat calories

Slide 29 -

2003Diabetic Exchange Lists

Slide 30 -

2003 Diabetic Exchange Lists

Slide 31 -

2003 Diabetic Exchange Lists Carbohydrate Exchanges – 3 g. protein, 0-1 g. fat and 80 calories Bread: bagel, bread, English muffin, tortilla Cereal: cold and hot cereal, pasta, rice Starchy vegetables: corn, peas, potato, squash Crackers and snacks Dried beans Starch prepared foods with fat: biscuits, muffins

Slide 32 -

2003 Diabetic Exchange Lists Fruit Exchanges 15 grams carbohydrate and 60 calories Fruit and fruit juice Vegetables 5 g. carbohydrate, 2. G protein and 25 calories

Slide 33 -

2003 Diabetic Exchange Lists Other Carbohydrates Exchanges and Serving size vary Angel food cake – 2 carbohydrates Cake, frosted – 2 carbohydrates, 1 fat Donut, plain cake - 1 ½ carbohydrates, 2 fats Potato chips – 1 carbohydrate, 2 fats

Slide 34 -

2003 Diabetic Exchange Lists Milk – 12 g. carbohydrate, 8 g. protein and 0-8 g. fat Meat and Meat Substitutes Very Lean Meat (7 g protein, 0-1 g. fat and 35 calories) Chicken, turkey – white meat Shellfish (clams, crab, lobster, shrimp)

Slide 35 -

2003 Diabetic Exchange Lists Lean Meat (7 g protein, 3 g. fat and 55 calories) Select or choice beef, trimmed of fat Lean pork Poultry, turkey –dark meat

Slide 36 -

2003 Diabetic Exchange Lists Medium Fat Meat (7 g protein, 5 g. fat and 75 calories) Most beef products – corned beef, ribs, prime grades Ground turkey Chicken – dark meat with skin High Fat Meat (7 g protein, 8 g. fat and 75 calories) All cheeses Processed meats, hot dogs

Slide 37 -

Daily Meal Plan

Slide 38 -

Carbohydrate Counting A serving of carbohydrate is considered 15 grams A serving of fruit or starch or 3 servings of vegetable is = to 1 carbohydrate One milk serving is considered equal to one carbohydrate

Slide 39 -

Carbohydrate Counting Example: Meal plan = 9 carbohydrate servings 4 fruit and 5 starches or 3 fruit + 4 starches + 3 vegetables and 1 milk or 2 fruit + 4 starches + 3 vegetables and 2 milk

Slide 40 -

Daily Meal Plan

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