Types of Diabetes. Type 2 & Gestational diabetes
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1 Marc Walters, RD, CNSC, CDE Clinical Dietitian Board Certified in Nutrition Support Certified Diabetic Educator El Centro C R Regional i lm Medical di l C Center
2 Goals Identify types of diabetes. Become familiar with complications of diabetes. Identify Risk factors that contribute to diabetes. Learn guidelines for prevention of diabetes and obesity through diet and exercise. Learn how to be healthy.
3 Types of Diabetes Pre-diabetes Impaired Fasting Glucose (IFG) mg/dL. Impaired Glucose Tolerance (IGT) mg/dL. Type 1 Absence of Insulin. Type 2 & Gestational diabetes Inability of insulin to properly open the door and let glucose out of blood stream to be used for energy.
4 Long term complications Diabetes & Obesity Kidney damage Retinopathy-decrease or loss of eyesight Non-traumatic lower limb amputations Cardiac disease: atherosclerosis, heart attack, stroke Mild to severe nervous system damage Periodontal disease Depression
5 The Statisticsti ti 4 fold increase in heart disease. 2-4 fold increase in stroke. Diabetes is leading cause of blindness and kidney failure % of GDM will have diabetes in 10-20yrs. Annual cost = $174 Billion ($116B-direct medical cost, $58B-indirect cost).
6 The Statisticsti ti 25.8 million Americans are diabetic 57 million Americans are Pre-Diabetic 1.6 million/yr >20yrs old newly diagnosed 7 million Americans are currently undiagnosed 18.7% African American >20yrs old are diabetic 11.6% Hispanic/Latino >20yrs old are diabetic
7 Diabetes: Manageable? Preventable? Yes, Maybe (multiple factors). Follow prescribed parameters (labs, anthropometrics, med dosage).
8 Healthy Eating Decreasing eas g risk of long term complications cat o Optimal p Energy for activities Ability yto perform required tasks Mental Alertness
9 So, what can I eat? Everything almost. Avoid the obvious junk food. Practice portion control. Individualize your diet w/ the help of a Dietitian! Determine ratios of Macronutrients. Eating schedule. Identify possible deficiencies.
10 So, what can I eat? Choose foods that are high in: Fiber Vitamins & minerals Unsaturated t fats Choose foods that are low in: Saturated t fat Calories Processing (this includes sugar)
11 So, When can I eat? Basic guidelines Eat breakfast about 1 hr after waking up. Space meals 4-6 hours apart. Plan your snacks! Similar eating times everyday. Variety at every meal (carbs, protein, & fat)
12 Common Deficiencies i i Calcium: 1,000-1,300 mg/d Iron: 8-18 mg/d Fiber: g/d Vitamin D: 15 mcg/d Protein: 0.4 g/lb/d g/lb/d (i.e. 180# = g/d) Fluid: 2,200 ml 3,000 ml/d (from beverages) Dietary Reference Intakes (DRI s)
13 Exercise American Heart Assoc. 30min/day, 5x/wk of moderate continuous exercise. Boosts mental wellness. Stronger immunity Reduces risk factors (i.e. hypertension, obesity) Optimal p health
14 Energy Drinks May have more caffeine than listed. Extra ingredients: Taurine, Carnitine, Sugar, Vitamins, antioxidants. Additional calories: calories/can Cost difference: Energy drink vs. healthy alternative (i.e., coffee)
15 Current research Caffeine: good or bad? Diet composition Challenging long held assumptions in nutrition Diabetes: pancreatic cell transplant Exercise-temperature manipulation, type of activity, supplements.
16 New Frontiers in Quality of supplements Source ingredients Palatability Safety Ongoing research Phytochemicals Nutrition Biomarkers for early detection of diseases, customization of diet Reimbursement for preventative services
17 Questions & Answers Contact info: Marc Walters, RD, CNSC, CDE
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