Diabetes is one of the most prevalent diseases affecting the population of the world. The rate of Americans living with all types of diabetes has rapidly grown over the last century. Currently, over 20 million adults in the United States have diabetes, which constitutes roughly ten percent of the population (Nguyen et al., 2010, p. 351). The Center for Disease Control (CDC) has estimated that one in three of all of the American children born in the year 2000 will grow up to have some type of diabetes (Gallivan et al., 2007, p. 1394). There is no cure for diabetes, and it can only be controlled through regulating insulin levels and blood sugar content. Therefore, people suffering from diabetes will never stop having to track insulin levels and monitor everything they eat. While some patients find that they enter remission and their symptoms become less prominent, other patients can reach fatal consequences, including death. Diabetes is primarily maintained through diet and nutrition and is directly connected to nutritional intake. This paper will aim to determine the relationship between nutrition and diabetes, and outline the various nutrition treatments and therapy programs available for diabetic patients.
Diabetes is characterized by defects in insulin production that produce high levels of blood glucose in the body (Johnson et al., 2006, p. 13). As a result, glucose is not regulated properly or stored appropriately in the muscles and the liver (Johnson et al., 2006, p. 13). Diabetes is influenced by genetics, but lifestyle is also considered a significant factor for the disease (Johnson et al., 2006, p. 11). Lifestyle factors include obesity levels, alcohol intake, stress, physical inactivity, and, most importantly for diabetes, diet. There are three main types of diabetes: type one, type two, and gestational diabetes. Type one diabetes occurs in younger patients and constitutes roughly five to ten percent of all diabetes cases (Johnson et al, 2006, p. 13). Type one patients are dependent on exogenous insulin and are categorized by the pancreas’ inability to produce enough insulin (Johnson et al., 2006, p. 13). Type two diabetes occurs in older adults, usually age 40 or higher, with some occasional exceptions, and is characterized by the body’s resistance to insulin or failure to respond to it properly (Johnson et al., 2006, p. 14). About 95 percent of the total population of diabetics in the United States have type two diabetes, making it the most prevalent type (Gallivan et al., 2007, p. 1394). Type two diabetes is associated with high mortality risk and a significantly decreased quality of life (Breen et al., 2015, p. 439). Health consequences of type two diabetes include heart disease, kidney failure, blindness, and potential amputation (Johnson et al., 2006, p. 11). The last type of diabetes, gestational diabetes, occurs when pregnant women experience high levels of glucose intolerance or high blood sugar levels (Johnson et al., 2006, p. 14). While some women only suffer from this type of diabetes while pregnant, roughly 20 to 50 percent of these women go on to develop type two diabetes (Johnson et al., 2006, p. 14).
Diabetes is directly linked to nutrition. Nutrition is also directly tied to obesity, which is a significant factor for diabetes patients. Obesity is classified as the most important “modifiable risk factor” for diabetes patients (Nguyen et al., 2010, p. 351). Obese adults are more at risk for type two diabetes than those who are active or healthy. Obesity is also very prevalent within the diabetes community and is a common factor for many adults with the disease. Approximately 89 percent of diabetes patients are classified as overweight, and 49 percent are considered obese (Nguyen et al., 2010, p. 351). Only about eight percent of people in a “normal” weight class are reported to have diabetes, thus showcasing that the risk of diabetes for people with average weight is significantly lower (Nguyen et al., 2010, p. 351). For diabetes patients, the slightest weight loss, such as ten pounds, can make a substantial difference in the body’s production of insulin (Johnson et al., 2006, p. 14). Weight loss and overcoming obesity are done mainly through proper diet and nutrition. Obesity is considered an epidemic in the United States, as the population of obese Americans is steadily increasing. Roughly 28 percent of adults between ages 20 and 39 are classified as obese, while 36 percent of adults aged 40 to 59 are obese and 31 percent of adults over 60 are also obese (Nguyen et al., 2010, p. 351). Therefore, reducing the levels of obesity in the country’s population will have a significant effect on the number of diabetic people in the country. Both obesity and diabetes benefit from nutrition treatment.
The nutrition treatment process for patients with diabetes has four essential steps: nutrition assessment, nutrition diagnosis, nutrition intervention, and then continued nutrition monitoring with evaluation (Boucher et al., 2007, p. 108). This done to ensure that each individual patient’s needs are met and that person’s nutritional preferences are taken into account. Each of these steps contributes to the development of a specialized and customized plan for the patient, depending on the status of their illness and their independence levels. A dietician and physician works closely and individually with the patient in order to assess their specific needs and create a nutrition guideline for them. Proper dietary intake is the key method of improving the quality of life for those suffering from the diabetes. Therefore, doctors use a method of dietary modification for their diabetic patients that focuses on consuming a recommended amount of nutritional content (Breen et al., 2015, p. 439). The American Diabetes Association recommends that diabetics maintain a glucose level of 90 to 130 mg/dL before meals (Boucher et al., 2007, p. 105). Diet and nutrition is used to monitor blood sugar levels as well as other content, and reach targeted weight loss goals. It is also the only way to ensure that blood sugar levels are maintained on a regular basis.
Nutrition education is therefore very important in helping the general public understand how to prevent diabetes. For many people, translating nutritional content to a dietary practice can be very complicated. It is hard for many people to determine the amount of each nutrient that they have to consume and which foods contain those nutrients (Breen et al., 2015, p. 443). This is where nutrition science education is important, as many diabetes treatments involve teaching the patients about their diet. For example, 59 percent of diabetes patients check food labels for sugar content, but only 12 percent check energy content, which is also an important factor in making a food choice (Breen et al., 2015, p. 439). Nutritional education targets patients’ understanding of the importance of following a specific meal plan as well as being aware that every person’s body is different (Paul, 2002, p. 78). Educating the general public about diabetes awareness and controlling factors could potentially save the federal government a lot of money in the health care department (Paul, 2002, p. 81). Some modern educational techniques include “teaching kitchens” for younger patients, where they are taught how to prepare meals that produce enough nutritional content to keep their body healthy (Breen et al., 2015, p. 445). There are also many different “wearable technologies” that can track insulin levels in the body (Breen et al., 2015, p. 445).
There are certain foods that are more effective in dealing with diabetes than others. Since sugar has a direct effect on insulin production in the body, it is important for diabetes patients to be aware of how much sugar they consume. Sugar is acceptable in moderate amounts. However, many adults with diabetes believe that they must avoid foods with high sugar content completely; truthfully, these foods are acceptable in minimal amounts (Breen et al, 2015, p. 443). In addition to sugar, other nutritional components must be monitored, such as protein, fat, carbohydrates, and various vitamins (Johnson et al., 2006, p. 15). The most widely accepted daily diet for management of diabetes is 50 to 55 percent carbohydrates, 15 to 20 percent protein, and 30 to 35 percent fats, with no more than 10 percent being saturated fats (Hamdy & Horton, 2011, p. 112). In addition, patients should consume less than 300 mg of both cholesterol and sodium (Paul, 2002, p. 78). Fiber intake should be at about 20 to 35 g as well (Paul, 2002, p. 78). Some individuals might have different dietary needs, and these guidelines serve as a general outline for the development of individual nutrition plans. Meal plans also need to take into consideration different activity levels, lifestyle factors, regional differences, and cultural cuisine of the individual patients (Paul, 2002, p. 78). A “modest increase” in daily protein consumption has proven to be effective in controlling diabetes and weight loss (Hamdy & Horton, 2011, p. 111). This is due to the fact that certain proteins increase insulin response and regulate blood pressure (Hamdy & Horton, 2011, p 111). In hospital settings for more critically at-risk patients, one type of diet that is used is based on monitoring carbohydrate intake and keeping those levels consistent at every meal (Boucher et al., 2007, p. 108). These diets are based on fruits, vegetables, grains, low-fat milk, and proteins (Boucher et al., 2007, p. 108). Carbohydrates are very important for diabetics in order to reach certain glucose levels, especially at times when the diabetes might be more critical (Boucher et al., 2007, p. 108). Carbohydrates help patients in ensuring that they get a well-rounded meal and have the energy they need to help control their disease. This is often the main way that patients get energy, as they are not usually as aware of how important energy is to their state and treatment.
Nutritional treatment of diabetes is very important because deviating away from these plans could lead to certain deficiencies or overdoses. Many diabetes patients are also tasked with regulating their nutrition through vitamins and supplements in order to reach target levels for nutrition (Johnson et al., 2006, p. 15). However, there is a slight risk for overconsumption of vitamins and minerals, as many people are unsure of how much they are supposed to take in a day. This overconsumption can lead to certain deficiencies and sensitivities in the patient’s body (Johnson et al., 2006, p. 15). These deficiencies can change the way that the patient reacts to nutrition and how their body controls their diabetes. Liquid diets are also not recommended for diabetes patients who are attempting to lose weight because they are a high risk food item that leads to deprivation of nutrition through starvation (Boucher et al., 2007, p. 108). These diets do not provide an adequate amount of calories or carbohydrates that are essential for the maintenance of the disease.
Diabetes is a dangerous disease that can lead to fatal consequences, and must be maintained through a nutritional treatment plan. This disease has no cure and sometimes no specific causes, and can only be controlled. It has sometimes fatal consequences and often causes a significant decrease in quality of life. Nutrition maintenance is essential for diabetic people and they must ensure that they are consuming the correct amount of nutritional content in their daily lives. Failure to do this could result in death or other serious consequences. Through treatment programs designed by doctors and dieticians, opportunities for diabetic patients to be in control of their own lives and health has risen. Diabetes is becoming a more common illness among America’s population, with the number of diabetics in the country rising almost every day. Therefore, it is more important than ever to be aware of the components of treating diabetes and what everyone can do to help reduce the risk. Nutritional education is as important as the treatment itself in assisting those living with diabetes to understand how to be fully independent while maintaining their symptoms.
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