Nutritional Care of Diabetes - RD116

Nutritional Care of Diabetes

by Joyce Green Pastors, MS, RD, CDE
RD116
(4.5 / 1022 ratings )

This course is credentialed for:
Dietetics/Nutrition (10.00 CPEU)

Summary:

Diabetes education and treatment is by far the best means of controlling diabetes and minimizing its impact. Diabetes educators and dietitians must tailor their practice constantly to account for individual needs and scientific advances. Treatment has been refined so those with diabetes can lead normal lives with modifications in eating and activity, and access the plethora of diabetes medications available. Technological advances and insurance reimbursement have made blood glucose monitoring nearly foolproof. New oral and injectable glucose-lowering medications have made optimal glucose control more achievable, and a multitude of meal-planning options allow for more individualization, flexibility and control. This course is a practical guide to the nutritional management of diabetes, which is the greatest challenge, but has the potential for greatly improving quality of life and decreasing complications in people with diabetes.

Objectives:

The goal of this course is to teach nutritionists, dietitians and other healthcare practitioners the nutritional management of diabetes to improve quality of life and decrease complications in patients with diabetes. After studying the information presented here, the learner will be able to: 
  • Explain the classifications, diagnostic criteria and pathophysiology of diabetes 
  • List treatment options currently used for patients with diabetes, and explain the components, goals of therapy, recommendations and risks and benefits of each 
  • Explain the differences among the various types of insulin and show how they can be used with meal planning to achieve target blood glucose levels 
  • Define oral diabetes agents and give indications for their use 
  • Explain the nutrient recommendations for the various classifications of diabetes, listing carbohydrate, fiber, protein and fat amounts 
  • Explain the differences between meal planning, energy and nutrient requirements for type 1 and type 2 diabetes 
  • Define the glycemic response, and explain how this concept is applied to nutritional control of diabetes 
  • List three sugar substitutes presently used, and discuss their positive and negative features 
  • Describe the steps of the education process 
  • List several meal-planning approaches; explain the main characteristics, benefits and drawbacks of each; and cite the type of patient who would benefit from each 
  • Discuss the problems and guidelines for use of alcohol, eating out, snacking, hypoglycemic episodes and sick-day management 
  • Discuss the high-protein diet controversy 
  • Discuss the major problems associated with pre-existing diabetes in pregnancy 
  • Explain the difference between gestational and prepregnancy diabetes, and give nutritional recommendations for both 
  • Describe the characteristics, diagnosis and dangers of diabetic ketoacidosis, hyperosmolar hyperglycemic state (also known as hyperglycemic hyperosmolar nonketotic coma) and hypoglycemia, and explain the treatment options for each  
  • Course content may take a take a few minutes to display fully.
 

 
Accreditation Information
 
The course is intended for nutrition professionals
 
OnCourse Learning is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a level 3 course with suggested CDR learning codes of 2100, 3020, 5000, 5090, 5190, 5390, 5400, 6020
 
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).