module 202.4 en_0

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