Use of nutrition therapy in the management of diabetes mellitus

Abu‐Qamar, Ma’en Zaid

doi:10.7748/ns.2019.e11253

Cited by 4 publications

(6 citation statements)

References 20 publications

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“…However, no single ideal dietary energy distribution is noted between CHOs, fats, and proteins for individuals with diabetes. Therefore, an individualized nutrition plan should be developed by considering total energy and metabolic targets [2,9,10].…”

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Carbohydrate Concentration and Glycemic Index on Blood Glucose Variability and Free Fatty Acids in Individuals with Type 1 Diabetes

Seckiner,

Bas,

Simsir

et al. 2024

Nutrients

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Monitoring glycemic control status is the cornerstone of diabetes management. This study aimed to reveal whether moderate-carbohydrate (CHO) diets increase the risk of free fatty acid (FFA) levels, and it presents the short-term effects of four different diet models on blood sugar, glycemic variability (GV), and FFA levels. This crossover study included 17 patients with type 1 diabetes mellitus to identify the effects of four diets with different CHO contents and glycemic index (GI) on GV and plasma FFA levels. Diet 1 (D1) contained 40% CHO with a low GI, diet 2 (D2) contained 40% CHO with a high GI, diet 3 (D3) contained 60% CHO with a low GI, and diet 4 (D4) contained 60% CHO with a high GI. Interventions were performed with sensor monitoring in four-day periods and completed in four weeks. No statistical difference was observed among the groups in terms of blood glucose area under the curve (p = 0.78), mean blood glucose levels (p = 0.28), GV (p = 0.59), and time in range (p = 0.567). FFA and total triglyceride levels were higher in the D1 group (p < 0.014 and p = 0.002, respectively). Different diets may increase the risk of cardiovascular diseases by affecting GI, FFA, and blood glucose levels.

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Section: Discussionmentioning

confidence: 99%

Effects of Dietary Carbohydrate Concentration and Glycemic Index on Blood Glucose Variability and Free Fatty Acids in Individuals with Type 1 Diabetes

Seckiner,

Bas,

Simsir

et al. 2024

Nutrients

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“…Ao mesmo tempo, dependendo do perfil epidemiológico, as equipes devem empreender ações de combate às doenças recorrentes da comunidade circunscrita. (4,13,16) Em consonância com a literatura vigente, um plano refeições personalizado, apoiado por aconselhamento dietético contínuo pelos nutricionistas, é referido como estratégia-chave para o sucesso a longo prazo no controle de peso e glicemia, particularmente em indivíduos que apresentam casos de alto risco. Portanto, o nutricionista é o único profissional habilitado a prescrever planos alimentares e dietas para os indivíduos, de forma que atenda às suas necessidades calóricas, energéticas e nutricionais, e que, a partir disso, haja verdadeira promoção de saúde e prevenção de doenças.…”

Section: Discussionunclassified

“…Portanto, o nutricionista é o único profissional habilitado a prescrever planos alimentares e dietas para os indivíduos, de forma que atenda às suas necessidades calóricas, energéticas e nutricionais, e que, a partir disso, haja verdadeira promoção de saúde e prevenção de doenças. (4,(16)(17) É de conhecimento comum que a nutrição é responsável, de forma determinante, pelo estado de saúde dos indivíduos, principalmente no que diz respeito às doenças crônicas, como o DM. Sendo assim, o papel do nutricionista, nesses casos, é promover a educação alimentar dessas pessoas, de modo a orientar sobre como se alimentar de uma forma mais equilibrada e saudável, visando o aumento da qualidade de vida e a manutenção da saúde, prevenindo e tratando doenças.…”

Section: Discussionunclassified

“…A busca pela garantia da saúde e da alimentação como direitos humanos e de cidadania, com ênfase na promoção da saúde, tem estimulado a formulação e execução de políticas públicas no país, como por exemplo a Política Nacional de Alimentação e Nutrição. (4,18) A educação e o apoio ao autogerenciamento em diabetes são cruciais para indivíduos que lidam com diabetes tipo 2, pois é parte fundamental do tratamento, e tem como objetivo modificar o comportamento dos indivíduos quanto ao conhecimento, gestão e aceitação de sua doença. Nesse contexto, o profissional nutricionista tem como propósito conduzir o indivíduo a rotinas alimentares adequadas à sua condição clínica, ao assistir esses pacientes no desenvolvimento da autonomia para escolhas mais saudáveis, com o intuito de manter o controle glicêmico conforme preconizado.…”

Section: Discussionunclassified

“…Além do que, a vasculopatia é um importante fator causador de mortalidade e morbidade nesses indivíduos, podendo levar a insuficiência renal crônica, acidente vascular encefálico, doença coronariana, miocardiopatia, cegueira, lesão arterial dos membros inferiores e predisposição às infecções. (2,(4)(5)(6) Neste contexto, o Ministério da Saúde (MS) propõe um Plano de Enfrentamento das Doenças Crônicas Não Transmissíveis para o período de 2011 a 2022, abordando as doenças do aparelho circulatório, o câncer, as doenças respiratórias crônicas e o diabetes. Enfatiza, neste plano, a necessidade de enfrentamento dos fatores de risco, incluindo o tabagismo, o consumo nocivo de álcool, a ausência da prática de atividade física, a alimentação inadequada e a obesidade.…”

Section: Introductionunclassified

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Nutritional guidance for the prevention of type 2 diabetes mellitus in a rural community: experience report

Souza¹,

Lima²,

Cordeiro³

2022

Rev Enferm UFPI

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Objective: To describe the experience lived through the provision of a nutritional guidance action for the prevention of type 2 diabetes mellitus in a rural community. Methods: Experience report of a nutritional guidance action carried out in a rural community in Rio Grande do Norte. To perform the action, the following flow was adopted: reception and welcoming of users; screening and explanation of the services that would be offered; anamnesis and health assessment by the multidisciplinary team and; nutritional guidelines, according to the needs of the participants. Results: Of the 18 individuals who underwent the fasting blood glucose test, six showed significant glycemic changes, being them directed to individual nutritional guidance for a more specific conduct. The guidelines were carried out in an objective and accessible way by a nutritionist, who explained what should be avoided and what to choose in the diet so that glycemic balance, control and maintenance of health could be achieved. Conclusion: The experience was relevant for users and the local health team, who were given support in the mapping of cases of chronic diseases that often act silently. The need for a nutrition professional for continuity of care was also identified.

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Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product

Cabello-Olmo

Krishnan

Araña

et al. 2023

Foods

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In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose–response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products.

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Use of nutrition therapy in the management of diabetes mellitus

Cited by 4 publications

References 20 publications

Effects of Dietary Carbohydrate Concentration and Glycemic Index on Blood Glucose Variability and Free Fatty Acids in Individuals with Type 1 Diabetes

Effects of Dietary Carbohydrate Concentration and Glycemic Index on Blood Glucose Variability and Free Fatty Acids in Individuals with Type 1 Diabetes

Nutritional guidance for the prevention of type 2 diabetes mellitus in a rural community: experience report

Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product

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