Nutrition Recommendations and Interventions for Diabetes

Nutrition Landscape Information System (NLiS)

Caregiver Resources for Elderly Nutrition
After initiation of MNT, improvements were apparent in 3—6 months. Breast milk promotes sensory and cognitive development and protects the infant against infectious and chronic diseases. To prevent, or at least slow, the rate of development of the chronic complications of diabetes by modifying nutrient intake and lifestyle. E Observational studies report that moderate alcohol intake may reduce the risk for diabetes, but the data do not support recommending alcohol consumption to individuals at risk of diabetes. Effect of treatment of gestational diabetes mellitus on pregnancy outcomes.

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Welcome to University Health Care System

From the moment of conception, the human body depends on nutrition for growth, development, and long-term survival. Adequate nutrition during early childhood is one of the key ways to ensure healthy growth and development. This 1-hour course is designed to familiarize child care providers with the nutritional needs of infants and toddlers and the best strategies for meeting these needs.

Obesity rates in the U. As a result, health professionals are cautioning that we may see the first generation that will be less healthy and have a shorter life expectancy than their parents. This 1-hour course is designed to help child care providers understand the importance of developing healthy nutrition and physical activity habits in young children and to equip them with specific strategies to encourage these habits in their child care programs. This 1-hour training will discuss several ways you can use your interactions with young children help them develop a healthy approach to eating that will set them up for nutritional success throughout their lives.

When this training is over, you should be able to describe several ways you can use interactions to promote healthy nutritional attitudes among the children in your care, assess your current approach to promoting nutrition, looking for opportunities to improve, and increase your use of the strategies described in this course in your own early childhood program.

More Outside Play Please: Importance of Outside Play. Active play is essential for not only healthy development, but also for many other reasons.

Unfortunately, outdoor play is not a priority for some schools. Research clearly shows outdoor play helps children to develop strength and coordination, make connections to nature, and satisfy curiosity and interest. This 2-hour course will help teachers understand the importance of outdoor play and how they can make it a priority in their daily curriculum. Individualized Nutrition Level 3: Poor diet is related to obesity and illnesses such as cardiovascular disease, cancer, diabetes mellitus, and hypertension.

Training in safe food handling practices and basic nutrition is necessary. The Resources section lists food safety and basic nutrition training materials, including some designed specifically for supported living staff. Provide health-promoting food and nutrition supports.

Support participation in activities that encourage healthy eating and physical activity. Three Levels of Standards: There are three levels of standards necessary to achieve quality food and nutrition supports. Your role is to help implement the standards at each level, so that each individual:. Level 1 — Has a diet that is safe and nutritionally adequate. Level 2 — Has a diet that addresses his or her special needs. Level 3 — Is encouraged to eat recommended portions of healthy foods associated with lower risk for common chronic diseases and conditions.

The root system is the community and support people who follow the minimum standards for quality food and nutrition. The trunk is the Level 1 Adequate Diet that is the foundation for quality nutrition. Finally, the leaves and fruit represent the Level 3 Health-Promoting Diet — an investment in a long and healthy life. When basic nutritional needs for routine growth and survival are satisfied, the individual is free to devote energy to other activities and optimal performance.

Three Levels of Standards of Care. Level 1 — Diet is safe and adequate: Variety of fruits, vegetables, and whole grains. Level 2 — Diet meets individual needs: The six components of Level One, plus: Level 3 — Diet promotes health: The three components of Level Two, plus: Low cholesterol, saturated and trans fats. More plant proteins beans, nuts, grains and fewer and leaner animal proteins meat.

Level 1 — Adequate Diet: Adequacy is defined by the number of servings and portion sizes of foods indicated in the MyPyramid Food Guidance System see Resources. Variety within and across food groups is important. Emphasis is on food safety and daily consumption of a variety of whole grains, fruits and vegetables. Each year, a registered dietitian RD or other qualified nutrition professional should review menus to make sure they meet the MyPyramid Food Guidance System , the Dietary Guidelines for Americans, and the Dietary Reference Intake levels for essential vitamins, minerals, and other nutrients.

Check with your local hospital, school system food service, or County Public Health Department for a qualified individual to do a free or low-cost menu review. Offering three meals and healthful snacks at appropriate times each day. Sessions may be broken up into minute segments. Diet and exercise go hand in hand. Moderately-intense activities include brisk walking, dancing, swimming, or bicycling on level terrain; or work such as mowing a lawn, cleaning, hauling, lifting, pushing, carpentry, shoveling, or packing large boxes.

For greater benefits, a person could increase the number of active days every day is best , increase the intensity of the activity go faster , or increase the total amount of time spent being active each day.

Level 2 — Individualized Diet: Some individuals need a special diet in order to be adequately nourished. A Level 2 therapeutic diet prescribed by a physician or registered dietitian may override other Standards of Care recommendations.

For example, physicians or dietitians often prescribe therapeutic diets for individuals with Prader-Willi Syndrome. Most individuals with Prader-Willi Syndrome need support to know when they have eaten enough or when they need to eat more.

Without appropriate supports, individuals often overeat and gain an excessive amount of weight. A person with Prader-Willi Syndrome may need high quality, nutrient-dense foods, dietary supplements, and fewer calories in order to balance calories consumed with calories burned.

Individuals with dysphagia, a swallowing disorder, also may have difficulty eating enough of the right foods to stay healthy or maintain an ideal weight. Individuals with dysphagia may also be unable to cough or clear their throats to remove food or liquid that accidentally enters their windpipes.

If food or liquid enters the lungs, harmful bacteria may grow and cause aspiration pneumonia. A qualified nutrition professional plans and periodically reviews the therapeutic diet menu and provides prior approval for any changes. Individuals on Level 2 diets need to be educated about their needs and included in menu planning. Level 3 — Health Promoting Diet: All Americans can reasonably expect to live a long and healthy life. A health promoting diet improves quality of life and is associated with lower rates of secondary conditions, such as overweight and obesity, physical fitness and conditioning problems, depression, fatigue, and heart disease.

The Health Promoting Diet:. Limits simple sugars, salt, saturated fat, trans fat and cholesterol. Has moderate total fat, mostly from healthful plant oils. Includes ample whole grains, fruits, vegetables, and a good calcium source dairy, fortified foods, or supplements.

Limits candy, sodas, desserts, processed meats, and salty snacks e. Has low-fat protein mostly from plant sources, and limited amounts of animal protein i. Includes alcoholic beverages with caution and in moderation if at all. A basic menu that has been reviewed for adequacy can serve as a template or model for slightly different, but always nutritionally sound, weekly menus. Menus increase the likelihood that meals will be adequate. They save money because the individual makes fewer shopping trips and only buys items that will be used.

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