Question

3. Describe dietary management of diabetes. You should have A have AT LEAST TEN key points 4. Ex plain how exchange lists and carbohydrate counting are used of diabetes. (2 paragraphs) in the nutritional management exchange, 2 bread exchanges and 2 fat exchanges for breakfast. Using the exchange list in Appendix E, recommend a menu for this meal that follows the dietician's guidelines. Be sure to include SERVING SIZES for each food. s. A dietician has helped her client plan a meal. The client may have 1 fruit exchange, 1 lean meat

Answer 1

Answer-diabetes mellitus can be either due to deficiency of insulin production or from either resistance of insulin.

1)diet should be low In carbohydrates, so sudden rise in glucose could be avoided.

2)diet should be rich in fibres to prevent cardiovascular disease.

3) saturated fat should be less In diet to prevent progression of atherosclerosis.

4)take good amount of fruits and vegetables, also whole grains.

5)limit alcohol consumption to prevent from chronic kidney disease.

6)do daily exercises to reduce the weight and risk of cardiovascular morbidity.

7)carbohydrates are consumed according to the scheduled to the medication.

8)avoid carbohydrates with high glycemic index like corn flakes.

9)consume moderate protein in diet.

10)take meal at regular interval, avoid spacing between meals more than 6 hours.