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Practical Dietary Prescription for Ambulatory Diabetic Patient
1. PSEM Updates
2 August 2009
Practical Dietary Prescription for the
Ambulatory Diabetic Patient
Gabriel Jasul Jr. MD, FPCP, FPSEM
Iris Thiele Isip Tan MD, FPCP, FPSEM
2. The Case
⢠45 year-old seafarer
⢠Pre-employment clearance
⢠FBS 189 mg/dL
⢠2h OGTT 255 mg/dL
⢠Ht 5â6â Wt 165 lbs
⢠Physically active if on sea duty
⢠Sedentary since 3 mos ago
3. How do I effectively set
nutrition goals with a person
who has diabetes?
Issue 1
4. Goal Setting in Diabetes
Diabetes
Education
Management
Self-management
Clinical parameters: training
HbA1c, lipids, BP, BMI
Behavioral goals
Assist in changing a personâs lifestyle
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
5. Behavioral Goal Setting
⢠Less clinically focused
but individualized
⢠Purpose: establish
realistic target behaviors
â evaluate patient
success in making
lifestyle changes
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
6. Behavioral Goal Setting
⢠Be s e n s i t i ve t o
ne e d f o r ⢠Goals are established by
ďŹ e x i bi li t y a n d mutual agreement
s t r uc t u re - Patient will âownâ the goals
⢠G u ide , b u t and become committed
e n c o u r ag e
i n de p e n de n t
s e l f- c a re
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
7. What To Ask
⢠What behaviors would you like to
change?
⢠What changes do you want to make
to your current lifestyle?
⢠What are you willing to do right now?
⢠What obstacles do you see to making
these changes?
⢠What beneďŹts do you see as a result
of making these changes?
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
8. Goal setting is a continuous process ...
⢠Each goal should be speciďŹc
and measurable
⢠Set up the patient for success
- Start with 1 to 3 achievable
goals
⢠Use a form to track daily
progress
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
9. GOALS
Things I will do to improve my eating behavior
Check off each day you meet your goal.
Goal 1. Eat breakfast, lunch and dinner everyday.
M T W T F S S M T W T F S S
M T W T F S S M T W T F S S
Notes:______________________________________________________
____________________________________________________________
Goal 2. Eat ďŹve servings of fruits and vegetables everyday.
M T W T F S S M T W T F S S
M T W T F S S M T W T F S S
Notes:______________________________________________________
____________________________________________________________
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
10. What should my
priorities be when Iâm
providing initial MNT
to a newly-diagnosed
person with type 2
Issue 2
diabetes?
11. Bawal softdrinks!
Di ba juice puwede
basta unsweetened?
Bawal ang karne!
Di puwede ang kanin!
Okay lang ang tinapay.
SkyďŹakes at oatmeal na
lang kinakain ko, Dok.
Learn what the patient thinks about
food and diabetes (including
preconceptions or misconceptions)
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
12. Di na ba talaga
puwede ang kanin?
Diet coke, ok lang?
Eh, Milo?
Dok, ano ba talaga ang
bawal at puwedeng kainin?
Di naman nakakapili ng
pagkain sa barko, Dok!
Assess interest and willingness to
change eating habits; ask what they
would like to know about nutrition
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
13. Kape lang ako sa
almusal, bawi na
lang sa tanghalian.
Hindi ako nagme-
merienda sa umaga.
Sa hapon merienda ko
kanin, minsan noodles.
Malakas talaga ako sa
kanin, Dok!
Find out what the patient typically
eats and drinks for meals and
snacks each day
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
14. Start with what the patient is currently eating
⢠Eat s ome t h i ng i n ⢠Set individualized goals for
th e ďŹrs t 2 h o f eating behavior change
t h e d ay
- As opposed to providing a
â˘E at 25% le s s
calculated calorie prescription
C H O at di n ne r
and giving a structured meal
â˘W a l k f o r 10 plan
mi nu te s af te r
e at i ng a me a l
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
15. Nutrition Education Priority in T2DM
⢠Eat regular meals at regular
times, spaced no more than
4 or 5 hours apart
⢠Establish a few,
individualized eating
behavior goals that make
gradual changes in current
lifestyle
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
16. Meal Planning
⢠Ht 5â6â Wt 165 lbs
Ideal weight for height: 112 lbs + (6 x 4) = 136 lbs or 62 kg
⢠Physically active if on sea duty
TCR = 62 kg x 40 kcal = 2480 - 500 = 1980 ... 2000 kcal/day
Activity: bedrest 25, sedentary to light 30, light 35, moderate 40, heavy 45
⢠Composition: CHO 50-60%, CHON 12-15% max 20%, Fat 30%
CHO (60%) 300 g, CHON (15%) 75 g, Fat (25%) 55 g
How do we convert these computations into a meal plan?
18. Idaho Plate Method
Milk or
or yogurt
Empty
Starch
Breakfast Brown et al Diabetes Spectrum 2001
19. Idaho Plate Method
*
*1/2 cup
pudding or
ice cream
9-inch plate
Lunch/Dinner
provides
1200-1500 calories Brown et al Diabetes Spectrum 2001
20. Plate method works
well for the following:
Eat 3 meals a Low literacy
day (move level or have âelderly
cognitive âneed to lose
side items to weight
snack time) difďŹculties âhospitalized
Works well when Does not require needing
eating outside math skills or âsurvivalâ
the home high reading level information
Challenging for those whom rice is a staple and
those who enjoy only a limited variety of vegetables
Brown et al Diabetes Spectrum 2001
21. Diabetic Exchanges
Daily meal plan based on a set amount of servings from each category
Starch Meat/meat Non-starchy
substitutes vegetables
Fruit Milk Fats
22. Diabetic Exchanges
Starch Meat/meat Non-starchy
substitutes vegetables
Fruit Milk Fats
⢠Allows a person to measure rather than weigh food
⢠Any food may be substituted for another within the same
food category
⢠Free food contains <20 cal (can be eaten in any amount
spread throughout the day) i.e. catsup, soy sauce, spices
23. Meal Planning
⢠Composition: CHO 50-60%, CHON 12-15% max 20%, Fat 30%
CHO (60%) 300 g, CHON (15%) 75 g, Fat (25%) 55 g
⢠16 CHO servings/day
10 rice exchanges + 4 fruit exchanges + 2 milk
exchanges
24. Vegetable Exchange List
Leafy vegetables Non-leafy vegetables
1 cup raw or 1/2 cup cooked 1/2 cup raw or cooked
alugbati chayote fruit onion bulb carrots pigeon pea pods
leaves chayote leaves pako coconut shoot rimas
ampalaya fruit cucumber papaya green cowpea pods singkamas pods
baguio beans eggplant patola jackfruit singkamas tuber
bamboo shoot gabi leaves pepper leaves lima bean pods squash fruit
banana heart kangkong petsay mungbeans sprout string beans pod
bataw pods katuray ďŹowers radish Non-leafy vegetables Processed
beets lettuce saluyot
asparagus tips 1 cup
cabbage malunggay leaves sigarilyas pods
baby corn 2 pcs (8 cm long, 5 1/2 cm
cauliďŹower mushroom fresh stringbeans
circumference each)
camote leaves mustard leaves tomato
green peas 1 tbsp
celery okra upo
golden sweet corn 2 tbsp
mushroom 1/3 cup
tomato juice 1/2 cup undiluted
water chestnut 3 pcs (2 cm dia each)
25. Fruit Exchange List
Fruits high in Vitamin C Other Fruits
Anonas 1/2 of 5x8 cm diameter Apple 1/2 of 8 cm diameter
Atis 1 pc (5 cm diameter) Banana 1 pc (9x3 cm)
Dalanghita 2 pcs (6 cm diameter each) Chico 1pc (4 cm diameter)
Datiles 1 cup Duhat 20 pcs (2 cm diameter each)
Guava 2 pcs (4 cm diameter each) Durian 1 segment of 6 1/2 x 4 1/2 cm or 1 1/2 tbsp)
Guyabano 1 slice (8x6x2 cm) or 1/2 cup Grapes 10 pcs (2 cm diameter each) or 4 pieces (3 cm dia)
Kamachile 7 pods Jackfruit, ripe 3 segments (6 cm diameter each)
Mango green 1 slice (11x6 cm) Lansones 7 pcs (4 x 2 cm each)
Mango ripe 1 slice (12 x 7 cm) or 1/2 cup Lychees 5 pcs (3 cm diameter each)
Papaya ripe 1 slice (10x5x2 cm) or 3/4 cup Macopa 3 pcs (4 cm diameter each)
Strawberry 1 1/4 cup Melon 1 slice (12x10x3 cm) or 1 1/3 cups
Suha 3 segments (8x4x3 cm) Pear 1 pc (6 cm diameter)
Tiesa 1/4 of 10 cm diameter Pineapple 1 slice (10x6x2 cm) or 1/2 cup
Rambutan 8 pcs (3 cm diameter each)
Prunes 3 pcs unsweetened Santol 1 pc (7 cm diameter)
Buko water 1 cup Sineguelas 5 pcs (3 cm diameter each)
Buko meat 1/2 cup Starapple 1/2 of 6 cm diameter
Mangosteen 3 pcs (6 cm diameter each) Watermelon 1 slice (12x6x3 cm) or 1 cup
Tamarind, ripe 2 of 6 segments each Juice 1/3 cup unsweetened
26. Milk Exchange List
Whole milk
Milk, evaporated 1/2 cup undiluted
Milk, fresh 1cup
Milk, powdered 4 level tbsp
Low fat milk
Powdered 1/4 cup or 4 level tbsp
Light low fat milk 1 tetra brick
Skimmed (nonfat)
Buttermilk:
Liquid 2/3 cup
Powdered 1/4 cup or 4 level tbsp
Longlife skimmed
Milk 1 cup
Yogurt 1/2 cup
27. Rice Exchange List
Rice 1/2 cup Noodles (bihon, macaroni, sotanghon,
Lugaw 1 cup spaghetti) 1 cup
Suman sa ibos 1 pc (8x4x2 cm) Sweet potato 1/2 of 11 cm long x 4 1/2 cm
Pan americano 2 slices (9x8x1 cm) diameter
Pan de sal 2 pcs (7x4 cm) Cassava 1 pc (5 cm long x 4 1/2 cm
Pan de limon 1 pc (6x5x4 cm) diameter)
Rolls 1 pc (11x4x3 cm) Potato 2 pcs (1/2 of 7 cm long x 4 cm
Wheat bread 2 pcs (11 1/2x8x1 cm each) diameter)
Galyetas de patatas 10 pcs (4x4x1/2 cm Chestnut 11 pcs large or 20 small
diameter each) Crackers 8 pcs (5x4x1/2 cm)
Binatog 1/2 cup French fries 1 cup
Corn, boiled 1 pc (12x4 cm) Oatmeal, cooked 1 cup, thick consistency
Corn ďŹakes 1 cup Popcorn plain 2 cups
Corn canned 1 cup SkyďŹakes 4 pcs
28. Meat Exchange List
Lean Meat Medium Fat Meat
Lean beef, carabeef, chicken 1 Halaan 1/3 cup shelled or 3 cups Beef (ďŹank, brisket plate, chuck) 1
slice, matchbox size (5x 3 1/2 x with shell slice, matchbox size (5x 3 1/2x 1
1 1/2 cm) Kuhol 1/2 cup shelled or 2 cups 1/2 cm)
Lean pork 1 slice matchbox size with shell Pork, pata 1 slice (4 cm diameter x
(6 1/2 x 3x1 1/2 cm) Monggo 1/2 cup 2 cm thick)
Chicken leg small (13 1/2 cm Cottage cheese 1/3 cup Brain (beef, pork, carabeef), 3/4
long x3 cm diameter) Vegemeat 1 1/2 slices cup
Chicken breast 1/4 (6 cm long) Daing 1 pc medium Fish 1 slice
Liver, blood, gizzard, heart, Fishball 6 pcs Chicken egg 1 pc
lungs, small intestines, spleen, Tinapa, bangus 1/4 of 20 x 8 cm Quailâs egg 9 pcs
tripe 3/4 cup Tuyo (sapsap, tunsoy) 3 pcs (11 Cheddar cheese, 1 slice (6x3x2 cm)
Fish 1 slice (18x 4 1/2 cm) 1/2 x8 cm) Soybean (utaw) 1/2 cup
Alamang 1 1/4 tbsp Dried pusit 1 pc (8x1 cm) Sardines, canned in oil/tomato
Alimango, alimasag meat 1/4 Salmon, canned 1/3 cup ďŹaked sauce, 1 pc
tbsp or 1/2 pc medium Tuna in brine/water 1/3 cup Tuna sardines 1 1/2 of 6x4x3 cm
Lobster 2 tbsps ďŹaked Tofu 1/2 cup
Shrimps 5 pcs (12 cm each) Tocino lean w/o sugar 1 slice Tokwa 1 pc (6x6x2 cm)
Prawns 2 pcs (13 cm each) (11x4x 1/2 cm) Corned beef 3 tbsps
Squid 3 pcs (7x3 cm each)
30. Carbohydrate Counting
⢠Count the grams of CHO in various foods and
adjust the amount of CHO consumed during the
day as a reďŹection of blood glucose levels
⢠Meal plan outlines the number of CHO choices a
person may select for meals and snacks
⢠16 CHO servings/day
10 rice exchanges (230 g) + 4 fruit exchanges (40 g) +
2 milk exchanges (24 g)
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
31. Current Food Exchange
Categories and Values
Type of food Serving size Calories CHO g CHON g Fat g
Vegetables 1/2 cup - 1 cup 16 3 1 0
Fat-free or
3/4 - 1 cup 80 12 8 0
very low fat milk
Lean protein varies 41 0 8 1
Medium fat protein varies 86 0 8 6
High fat protein varies 122 0 8 10
Fruits varies 40 10 0 0
Rice varies 100 23 0 0
Fats 1 tsp - 1 tbsp 45 0 0 5
32. What are some indicators
that carbohydrate
counting will be helpful?
Issue 4
33. Assess existing knowledge
â˘What are the foods/food
groups that contain CHO?
â˘What are foods/food groups
that do not contain CHO?
â˘What is the impact of various
foods (macronutrients) on
blood glucose?
Choose CHO counting if the patient
has heard or read about
CHO counting and asks to learn about it
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
34. Choose CHO counting if the patient
desires increased ďŹexibility
of food choices and timing of meals
CHO in foods is the
main contributor to
the rise in blood
glucose after eating
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
35. Choose CHO counting if the patient
is frustrated with or confused by perceived
dietary restrictions on sweets and desserts
Bawal lahat ng matamis!
ADA Recommendation
âSucrose-containing food can
be substituted for other CHO
Di ko mak ain in the meal plan or if added to
ang gusto ko! the meal plan, covered with
insulin or other glucose-
lowering medication. Care
should be taken to avoid
excess energy intake.â
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
36. Choose CHO counting if the patient
is excessively focused on sugars per se,
without understanding that portions of
all CHO foods are equally important
âEquivalent amounts of CHO
from a variety of CHO-containing
foods raise blood glucose about
the same degree in about the
same amount of timeâ (ADA 2008)
Ok lang k ahit marami ang
mak ain, basta sugar free!
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
37. Choose CHO counting if the patient
reads food labels for grams of
sugar instead of total grams of CHO
⢠Tendency to exclude
nutritious high-sugar foods
i.e. fruits and milk
⢠Overeating of cereals and
grains: no added or
natural sugars but do
contain a lot of CHO
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
38. Choose CHO counting if the patient
has a nutrition history that shows
frequent use of/preference for pasta, rice,
potatoes, bread, sweets and desserts
It is easier to adjust
medications than to
change lifelong eating
habits
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
39. Choose CHO counting if the patient
avoids plant-based foods such as bread,
potatoes, grains, fruits and some vegetables
because âthey will turn into sugarâ
Fruits, vegetables and grains
are always better choices
than foods that do not
contribute to health, i.e.
softdrinks, sweets, snack
chips, crackers, desserts etc.
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
40. Choose CHO counting if the patient
reports unexplained problems with
hypoglycemia, hyperglycemia or both
Meal plan should
match the medication
schedule
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
41. Choose CHO counting if the patient
is unable to correctly identify single portion
sizes of CHO foods that they use regularly
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
42. Choose CHO counting if the patient
uses insulin, but makes no adjustments for
hyperglycemia and/or hypoglycemia
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
43. Choose CHO counting if the patient
is looking for a fresh approach
to diabetes meal planning
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
44. Choose CHO counting if the patient
has poor diabetes control (HbA1c >8%)
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
45. What are the most
important skills to teach
people for eating away
from home?
Issue 5
46. Teaching point about restaurant food
Acknowledge the pitfalls: portions, fat and
sodium content, large servings of meat.
Use the meals they typically eat to demonstrate.
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
47. Teaching point about restaurant food
Ask if they can decrease the number of
times per week they eat away from home
Dok, araw araw ako sa Jollibee!
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
48. Teaching point about restaurant food
Help them choose foods
with lower saturated fat,
cholesterol and sodium content
Choose restaurants that offer healthier choices.
Practice choosing healthier meals at their
favorite restaurants.
Practice estimating the CHO content of
restaurant meals from available nutrition
information.
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
49. Why is portion
control important
and what are the
concepts and
skills to convey to
Issue 6
patients about it?
50. Teaching point for portion control at home
Advise people to eat just the serving size of
foods given in Nutrition Facts on food labels
Food label serving sizes are not necessarily the
same as diabetes (exchange/choice) servings
Food Diabetes Serving Food Label Serving
Milk 1 cup / 8 oz 1 cup / 8 oz
Bread 1 slice / 1 oz 1 slice / 1 oz
Fruit juice 1/2 cup / 4 oz 1 cup / 8 oz
Margarine 1 tsp regular stick 1 tbsp regular stick
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
51. Teaching point for portion control at home
When purchasing produce (fruits,
vegetables, starches), buy the smallest ones
Look for small apples,
bananas and potatoes.
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
52. Teaching point for portion control at home
Use smaller plates, such as a lunch-size plate
Large dinner plates
promote overďŹlling
and overeating.
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
53. Teaching point for portion control at home
Do not prepare too much food
If you plan on
leftovers, put the
extra food away
before serving.
Dok, sayang ang tira,
kailangang ubusin!
Maraming nagugutom!
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
54. Teaching point for portion control at home
Do not place bowls, pots or casserole
pans on the table within easy reach.
Make people get up from the
table if they want seconds.
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
55. Teaching point for portion control at home
If the habit of eating seconds is difďŹcult
to break, consider splitting the portions
into two servings - ďŹrsts and seconds
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
56. Teaching point for portion control at home
Weighing and measuring foods at
home trains the eyes to estimate
portions when eating restaurant food
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
57. Teaching point for portion control at the restaurant
Do not order large servings
unless you plan to split them
giant
grande
supreme
extra large
jumbo
double
triple
double-decker
king-size
super
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
58. Teaching point for portion control at the restaurant
Order small menu items
junior
single
queen
regular
petite
kiddie
Do not upsize portions;
do not go for deals or bargains
that promote overeating!
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
59. Teaching point for portion control at the restaurant
Be creative with menus
Donât automatically order a main course
â soup and salad
â salad and appetizer
â appetizer and soup
Order a half portion
Split, share, mix and match menu items to eat
in desirable portions
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
60. Teaching point for portion control at the restaurant
Use portion-estimating abilities
developed at home
If the portion served will
be too large, ask for a
take-home container.
Put away the extras
before starting the meal.
Diabetes Nutrition Q & A for Health Professionals. Pastors JG (Ed.) 2003.
61. Hand Guides for Portion Control
Tight ďŹst = 1/2 cup Palm = 3 oz
Handful = 1 cup
Thumb =
2 tbsp or 1 oz Thumb tip = 1 tsp
62. What are the most
important elements
of the food label
and what concepts
should we teach the
patients about it?
Issue 7
63. Nutrient Claims and % Daily Value
Free Low Reduced
Calorie <5 cal/serving <40 cal/serving
<0.5 g fat or saturated 3 g or less of total
Fat fat/serving fat
<0.5 g saturated fat or at least 25% less than
Saturated fat trans fat
1 g or less
regular version
at least 25% less than
Sugar <0.5 g/serving
regular version
140 mg Na or less,
at least 25% less than
Salt <5 mg Na/serving very low
regular version
35 mg or less
at least 25% less than
Cholesterol <2 mg/serving 20 mg or less
regular version
High ďŹber: 5 g or more of ďŹber/serving;
Good source of ďŹber: 2.5 g to 4.9 g of ďŹber/serving
65. The nutrients in
the Nutrition Facts are
provided by ONE
serving of the food
Teach the patients to use
the food label to
estimate the amount of
CHO in the portion they
will actually eat
67. One, Two ... Count my food.
Three, Four ... Exercise more.
Five, Six ... Small meals I ďŹx.
Seven, Eight ... Now howâs my weight?
Nine, Ten ... Start again.
Brown et al Diabetes Spectrum 2001
Thank You
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