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Diet & Nutrition

Diet and Nutrition for Diabetes Patients: Diabetes in Control answers key questions about diet and nutrition for diabetes patients including:
– How diet contributes to or protects against diabetes
– New dietary regimens healthcare professionals can use for diabetes management
– What a healthcare professional needs to know about altering diet

Look at Whole Picture Before Complimenting Patient’s Weight Loss

Some think you can’t be too rich or too thin. A stylish female, type 2 diabetes, 46 years of age came into the office (a weight loss clinic) for a follow up. Everyone was telling her how great she looked. She said she was feeling great and excited because she could fit into clothes she couldn’t fit in the past few years. She lost 9 pounds in three months. She had not been self monitoring her glucose. She was thrilled, but her doctor wasn’t so thrilled, at least not yet. He was concerned her glucose was elevated.

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Make Sure “Quick and Easy” Food Plans Meet Specific Patient Needs

19-year-old female, type 1, insulin pump, and counting carbs, wanted to use a particular food plan that touted no counting and no need to worry about numbers. She asked me what I thought of that and I informed her that for weight loss, this can work for some, but she has type 1 diabetes, and she will need to check her glucose and most likely count carbs, or at least make some adjustments in her boluses at each meal.

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Lowering Carbs Can Be Helpful Tool in Weight Loss for People with Insulin-Requiring Diabetes

Female, 28 years of age, diagnosed with type 1 diabetes at age 25. She was taught to manage her diabetes with a basal/bolus insulin regimen and meal plan prescribed by health care team. She was taught she could eat anything she wanted as long as she covered her carbs with rapid-acting insulin. Her glucose was in control, but she gained 50 pounds over the first year. She then attributed her weight gain to taking insulin, so she would not take enough insulin to cover her glucose levels.

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