Reference no: EM133242429

Patient background

Frank P. is a 48-year-old landscape architect recently diagnosed with hypoglycemia from a glucose tolerance blood test. He is 69 inches tall and weighs 202 pounds. His usual weight is 190 pounds; he reports an unexpected weight gain of 12 pounds over the past 6 months. Frank reports he often skips breakfast or stops for a donut and coffee on his way to work in the morning. He often eats out with clients for lunch or he grabs a fruit smoothie on his way to a job site. He eats dinner at home with his wife most evenings. He reports feeling hungry, weak, and "anxious" on many occasions during his work day, which he says is relieved somewhat by eating a candy bar or other high-sugar snack food. His diet history reveals no food intolerances although he states he avoids products which contain high-fructose corn syrup and prefers to use products sweetened with sugar.  

1. In general and based on the glycemic index of foods, what types of carbohydrate-containing foods would you recommend Frank include in his diet to reduce his symptoms - provide 5 examples? Which foods would you recommend he avoid - provide 5 examples?  Make sure to indicate if the food you recommend is a low, medium or high glycemic index food. 
   1. All food suggestions must include the portion size and number of grams of carbs and fiber the food provides.
   2. Total number of carbs from all food sources needs to be at least 130 grams
   3. Food suggestions must have a total of 20-35 grams of fiber
   4. Dietary suggestions must conform to USDA eating pattern for a healthy diet of: (1) at least 5 servings of grains each day, 3 servings must be whole grain (2) at least 2 servings of fruit, (3) at least 2-3 servings of dairy products or dairy alternatives, (4) at least 4-6 ounces of meat or meat alternatives
   5. Clearly indicate the total amount of carbs and fiber provided by adding the individual contributions from each food recommendation.
   6. Recommended servings from each food group will provide 2000 kcals. 
2. Explain to Frank the reasons he should eat a balanced diet at regular intervals. Specifically address impact on blood glucose levels by eating a diet that provides about the same carbs, protein and fat at each meal or snack at regular times throughout the day. 
   1. All food suggestions must include the portion size and number of grams of carbs and fiber the food provides.
   2. Total number of carbs from all food sources needs to be at least 130 grams
   3. Food suggestions must have a total of 20-35 grams of fiber
   4. Dietary suggestions must conform to USDA eating pattern for a healthy diet of: (1) at least 5 servings of grains each day, 3 servings must be whole grain (2) at least 2 servings of fruit, (3) at least 2-3 servings of dairy products or dairy alternatives, (4) at least 4-6 ounces of meat or meat alternatives
   5. Clearly indicate the total amount of carbs and fiber provided by adding the individual contributions from each food recommendation.
   6. Recommended servings from each food group will provide 2000 kcals. 
3. Based on Frank's lifestyle patterns, devised a one-day meal plan that help him alleviate his symptoms of hypoglycemia that includes at least 130 grams of carbs&  20-35 grams of fiber. You must provide Carb & fiber information for 3 meals and at least 2 snacks- these meals must be healthy, balanced and conform to the following guidelines: 
   1. All food suggestions must include the portion size and number of grams of carbs and fiber the food provides.
   2. Total number of carbs from all food sources needs to be at least 130 grams
   3. Food suggestions must have a total of 20-35 grams of fiber
   4. Dietary suggestions must conform to USDA eating pattern for a healthy diet of: (1) at least 5 servings of grains each day, 3 servings must be whole grain (2) at least 2 servings of fruit, (3) at least 2-3 servings of dairy products or dairy alternatives, (4) at least 4-6 ounces of meat or meat alternatives
   5. Clearly indicate the total amount of carbs and fiber provided by adding the individual contributions from each food recommendation.
   6. Recommended servings from each food group will provide 2000 kcals.