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CLINICAL MONITORING
Objectives
Importance of self monitoring of blood glucose (SMBG)
Blood glucose monitoring
Blood glucose monitoring
Activity
Blood glucose monitoring
Keeping a diary
Blood glucose monitoring
Post-meal glucose monitoring
Blood glucose targets
Activity
Continuous glucose monitoring (CGM)
CGM is beneficial for
A1c (1 of 4)
A1c (2 of 4)
A1c (3 of 4)
A1c (4 of 4)
Correlation of A1c with average glucose
Urine glucose testing
Urine ketone testing
Blood ketone monitoring
Lipid and blood pressure targets
Urinary albumin target values
Summary
References
NUTRITION THERAPY
PART A – ASSESSMENTPART B – RECOMMENDATIONS
PART C – EDUCATION
Objectives
Why educate?
Approach to meal planning
Meal planning
Achieving optimal glycaemic levels in type 2 diabetes
Weight management
Benefits of weight loss
Assess for weight management
Practical advice (1 of 3)
Practical advice (2 of 3)
Practical advice (3 of 3)
What to teach and when?
Nutrition education: tools
Food Guides
Food-based dietary guidelines (FBDG) for South Africa
Healthy eating
Balance of good health - UK eat well plate
Food Pyramid - India
Signal system
Healthy vs unhealthy food choices
Activity
Signal system - advantages
Handy portion method
Handy portion method
Plate model
Plate model
Activity
What to teach and when?
Food exchanges
Food exchanges
Carbohydrate exchanges
Carbohydrate exchanges
Carbohydrate counting - Level 1
Carbohydrate counting - Level 2
Carbohydrate counting - Level 3
Carbohydrate counting
Carbohydrate counting
Counting recipes
Activity
Carbohydrate counting - advantages
Carbohydrate counting - disadvantages
Glycaemic Index (GI)
Glycaemic response of glucose and lentils
Factors affecting the glycaemic index
Factors affecting the glycaemic index
Glycaemic index of foods
Low GI - advantages
Evaluation
Eating out
Eating out
Dietary myths
Popular diets
Popular diets
Popular diets
References
NUTRITION THERAPY
PART A – ASSESSMENTPART B – RECOMMENDATIONS
PART C – EDUCATION
Objectives
Why educate?
Approach to meal planning
Meal planning
Achieving optimal glycaemic levels in type 2 diabetes
Weight management
Benefits of weight loss
Assess for weight management
Practical advice (1 of 3)
Practical advice (2 of 3)
Practical advice (3 of 3)
What to teach and when?
Nutrition education: tools
Food Guides
Food-based dietary guidelines (FBDG) for South Africa
Healthy eating
Balance of good health - UK eat well plate
Food Pyramid - India
Signal system
Healthy vs unhealthy food choices
Activity
Signal system - advantages
Handy portion method
Handy portion method
Plate model
Plate model
Activity
What to teach and when?
Food exchanges
Food exchanges
Carbohydrate exchanges
Carbohydrate exchanges
Carbohydrate counting - Level 1
Carbohydrate counting - Level 2
Carbohydrate counting - Level 3
Carbohydrate counting
Carbohydrate counting
Counting recipes
Activity
Carbohydrate counting - advantages
Carbohydrate counting - disadvantages
Glycaemic Index (GI)
Glycaemic response of glucose and lentils
Factors affecting the glycaemic index
Factors affecting the glycaemic index
Glycaemic index of foods
Low GI - advantages
Evaluation
Eating out
Eating out
Dietary myths
Popular diets
Popular diets
Popular diets
References
