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Type 2 diabetes is an epidemic. Diabetes is a very complex disease, and understanding proper diet therapy to manage blood glucose levels is challenging. For this discussion, you will be analyzing a case study on someone with Type 2 diabetes and hypertension to help you learn how to assist a patient with eating the right types and amounts of food to control diabetes, as well as learning the strategies to lower blood pressure.
Learning Outcome(s) assessed:
Identify how diet affects blood glucose levelsIdentify appropriate management of diabetesIdentify appropriate management for hypertension
Case Study:
Mr. Goren is a 54-year-old man who was diagnosed with type 2 diabetes 6 months ago. He also has hypertension. He is currently taking Glucophage® to help control his diabetes and Lopressor® for his blood pressure. At his checkup, he reports that his blood sugars have been inconsistent (both high and low) and he is having a hard time getting them under control. His blood pressure is also slightly high at the visit. He is 5'7" and weighs 175 pounds. He gets a moderate amount of physical activity by walking for 20 minutes three days a week. The nurse asks him what he ate yesterday. The client states that he is Jewish and follows some basic Kosher diet guidelines, and he is currently celebrating Hannukah with his family. He provides the following 24-hour recall:
Breakfast
(8:00am)
Lunch
(1:00pm)
Dinner
(6:30pm)
Snacks
1 cup chopped tomato
1 cup chopped cucumber
1 cup 4% fat cottage cheese
1 large bagel
1 cup herbal tea
6 ounces Roasted Chicken
Breast
2 Pita Bread (white)
½ cup hummus
¼ cup chopped onions
¼ cup chopped red pepper
4 ounces apple juice
8 ounces grilled Tilapia
3 potato pancakes
(cooked in oil)
½ cup sliced carrots
½ cup steamed broccoli
½ jelly doughnut
1 cup light yogurt
(10:30am)
1 oz. roasted peanuts
(4:00pm)
1 small apple
1 cup 1% milk
(11:00pm)
Macronutrient
% of Calories
Carbohydrate
45%
Protein
28%
Fat
Nutrient
Recommended
Actual Intake
Calories
2702
(to maintain current weight)
2957
Saturated Fat
Less than 27 grams
22 grams
Cholesterol
Less than 200 mg.
351 mg.
Dietary Fiber
25-40 grams
28 grams
Sugar
(no official recommendations)
115 grams
Sodium
Less than 1,500 mg.
3,664 mg.
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