Identify how diet affects blood glucose levels

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Reference no: EM133311580

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 levels
Identify appropriate management of diabetes
Identify 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)

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	28%

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.

Question:

What would you change about the macronutrients? More or fewer carbs, protein, and fat?
Look at the amount of carbohydrates he is consuming at each meal and snack. Is it balanced? What changes would you recommend to better balance his carbohydrate intake?
How can he better control his hypertension? Be specific
Overall, what dietary changes would you recommend for him?
Be specific and identify the areas that you would change and recommend.

Reference no: EM133311580

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