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Nutrition is of utmost importance for individuals with diabetes because it is food that we eat that effects the changes in insulin that the pancreas may or may not produce in response. In type II diabetes the goal is usually weight loss and weight management because of the insulin resistance (how the body can use the insulin effectively) and that requires a balanced nutrition plan to make sure not only the foods the person is eating is appropriate for their blood sugar, but also reducing the amount of fat and overall calorie intake because of the reduced load the body will then have to deal with. Using the Canada’s Food Guide is the first step because most individuals over consume and consume foods inefficiently, the Canada’s Food Guide has portion sizes, food ideas that one may have no considered before, and the amount from each food  group one should get. Additionally, if you know you have type II diabetes, it’s really important to contact a dietitian, specifically one that specializes in diabetes care. Nutrition at this stage is probably the most important aspect of intervention because these individuals will have to take insulin for the rest of their lives and will require knowledge about how their blood sugars are affected by the foods they eat and how to prevent complications associated with extremely high or low blood sugars. Outlines suggestions for enhancing the availability and absorption of iron in the diet through food selection and preparation techniques. Presents practical suggestions for adding calories and protein to meals with the goals of regaining muscle mass, energy, and preventing weight loss. Categorizes foods into very good, good, and fair sources of calcium; presents opportunities to increase calcium intake with recipe suggestions, snack ideas, and grocery list. Designed to help improve the nutritional intake of individuals undergoing cancer treatments affecting the patient’s food intake and nutritional status; addresses the issues of nausea, sore mouth, diarrhea, indigestion, and constipation. Provides nutrition guidelines for maintaining stable vitamin K intake in order to obtain the maximum therapeutic effect of Coumadin® and other anti-coagulant medications.  Summarizes Vitamin K content of foods and emphasizes the importance of consistency in Vitamin K intake. Outlines methods to achieve the DASH diet food plan demonstrated to help reduce blood pressure. Provides a one page diabetes self-management summary; opportunity to review medications, carbohydrate budget, sick day advice, exercise, and the “rule of 15” for treating hypoglycemia.
Actual food photography beautifully illustrates techniques to increase dietary fiber with fruits, vegetables, whole grains, legumes, nuts, and seeds.
Outlines key post-surgical dietary principles to achieve and maintain optimal nutritional status while losing weight with the assistance of the Lap-band® type device.
Establishes goals for achieving slow, gradual prenatal weight gain and presents a simple approach to managing blood glucose control during pregnancy. This new counseling tool helps patients identify customarily consumed foods which promote inflammatory atherosclerotic processes and guides the patient to find ways to replace harmful foods with heart healthy anti-inflammatory foods. Provides feeding techniques and a timeline for introducing solid foods based upon baby’s age and demonstrated signs of developmental readiness through the first year of life.     Specific foods to prepare and mealtime menu ideas are suggested. Outlines key nutrition concepts to improve well-being and slow the deterioration of kidney function. Outlines key post-surgical dietary principles with illustrations to help patients achieve and maintain optimal nutritional status while losing weight after Roux en Y gastric bypass surgery. Provides dietary suggestions to prevent or relieve the common pregnancy related discomforts of nausea, constipation, and heartburn; action plans and food suggestions provided.


Outlines key post-surgical dietary principles with illustrations to help patients achieve and maintain optimal nutritional status while losing weight after Vertical Sleeve Gastrectomy.
Some of the symptoms of low blood sugar can be the result of a variety of different factors.
The glycemic index is one of the major keys to determining the carbs that we should have as a regular part of our diet each day…but it takes more than just the index to make the right choices.
I mention glycemic index fairly often when talking about nutrition and carbohydrates with my clients. GI is the measure of how certain foods (mainly those with high carbohydrate content) affect blood sugar levels. The idea behind GI is that scientists give 10 people equal portions of a food and then measure their blood glucose levels, several times, over the next two hours. Foods that create a higher blood sugar level or a spike of blood sugar levels inside the two hour window are rated with a higher GI, while foods that have a lower effect on blood sugar levels are considered low GI. The standard GI scale rates glucose at 100 (pure sugar in its simplest form), and all other foods are based off of this baseline. Various things affect the GI of the foods we eat like: fiber content, protein, and fat content.
Considering the glycemic index of the foods we eat is a great way to positively influence our health, help us lose weight, and even help manage diabetes and high cholesterol. By consuming foods with a lower GI you can better control your blood sugar levels: this provides you with several benefits. Lower blood sugar levels mean less insulin is being produced,and less insulin production ultimately equals less fat storage; consistently elevated blood sugar levels can lead to an increased risk of type 2 diabetes and lower blood sugar levels are also linked with lower levels of cancer and cholesterol. There are many factors that can affect blood sugar levels such as: the time of day you eat, the amount of carbohydrates you eat (glycemic load), what other foods you eat with the carbohydrates, and even supplements and medications can also affect blood sugar levels.
Choosing foods with a lower GIs can better control blood sugar levels and improve your general health.
Not all high GI foods are bad, especially not in small amounts, for example: watermelon is generally considered high GI, but it has a low glycemic load per serving (watermelon is made up of mostly water). The GI is the speed sugar hits the blood stream, Gylemic load is the amount (in grams) of carbohydrates that are entering the blood stream in total. Carbohydrates are not the evil that some nutritionists and trainers portray them to be, but understanding carbohydrates and how they affect your metabolism and hormones is one of the keys to controlling your weight. Carbohydrates are a vital part of the diet, and an adequate carbohydrate intake is generally considered a requirement for maximal fat loss during exercise (this has to do with the way that our body produces energy from breaking down fat). By using both glycemic load and glycemic index together in planning your meals, you can have better control of your blood sugar levels and ultimately your weight.
While a diet with no carbohydrates is extreme and perhaps even unhealthy,  by choosing low GI carbohydrates and by keeping our Glycemic load at a healthy level we can better maintain healthy blood sugar levels and a healthy weight.


In part 3 I will cover more about Glycemic load and how the amount of carbs we consume has an even greater effect on blood sugar levels than Glycemic index alone.
Until then just try to eat carbs that are lower in glycemic index, this helps to ensure that blood sugar levels remain more stable, and thus insulin levels will tend to remain lower as well.
Research has shown that a small decrease in body weight can have large improvements in body blood sugar regulation which is why treating diabetes type II with weight loss and addressing it fast are important for later complications. This is due to pancreas cells being genetically defective or, as it is becoming more pronounced later in life, can be attributed to insulin resistance that is emphasized by unhealthy lifestyle options as well environmental agents. Presents the vegetarian “healthy plate” with menu suggestions for vegans and lacto-ovo vegetarians; encourages patients to try new foods from international vegetarian cuisines. Because each person's health needs are different, a physician should be consulted before acting on any information provided in these materials. Headache, feeling tired, and sweating are three signs of low sugar that may not necessarily be a firm indicated of low blood sugar. Most of us have heard of the term glycemic index (GI) before, but few people know what is it, and what it has to do with our health.
For example: white bread is generally rated around 70 on the GI scale, while an apple is around 40. Glycemic load refers to the actual amount of carbohydrates in a serving of food, while GI is only the speed at which your body absorbs the carbohydrates.
If you cannot go to a dietitian or specialist for any reason, below are two sites you can visit by clicking on them. Although every effort is made to ensure that this material is accurate and up-to-date, it is provided for the convenience of the user and should not be considered definitive.
If you have any signs of hypoglycemia, the first thing that you want to do is to check your blood sugar level. Foods are generally classified as either: high GI (70 and above), medium GI (56-69), and low GI (1-55). They have resources that you could use as well as a way to contact other health care professionals related to diabetes management. MEDI-DIETS ™ and Diet Consult Pro do not make any representations about the suitability of these materials for any other purpose.
Any individual or entity using these materials assumes all responsibility and risk for such use. Neither MEDI-DIETS™ nor Diet Consult Pro shall have any liability whatsoever for any use of these materials.



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Comments

  1. EPPO

    Sources, supplemented by conversion of proteins to glucose.

    18.10.2015

  2. ANGEL_HOSE

    Excessive and retaining them there it.

    18.10.2015