An Issue of Nutrition and Diabetes
The article I’ve reviewed is called, “Nutrition Therapy Recommendations for the Management of Adults with Diabetes”. My decision to review this article is based upon interest in links with nutrition and chronic disease. A National Center for Health Statistics study (Table 18) identified eight of the top ten killers in America as chronic diseases. I’ve read multiple books that link the two and this article conducted a systematic review of 228 articles or studies. The article goes fairly in depth about macro and micronutrients dietary percentages. The author found that most dietary recommendations greatly depend on the individual and recommended participating in medical nutrition therapy (MNT) administered through a Registered Dietician (RD), diabetes self-management education (DSME) program, and receiving diabetes self-management support (DSMS). My favorite part of the article discussed eating patterns. The patterns or diets reviewed were, Mediterranean-style diet, vegan diets, vegetarian diets, low-fat diets, and the DASH diet. Another interesting part of the article was the breakdown of each of the macronutrients. The article discussed carbohydrates, quality of carbohydrates, fiber and whole grains, resistant starch, fructose, sucrose, nonnutritive sweeteners, protein, fatty acids, saturated fats, plant stanols and sterols, micronutrients, and herbal supplements. The study/article mentioned, what I think is a very important problem with today’s approach to chronic disease care and states that many people with diabetes and their health care providers are not aware of the services available. That statement is significant based on the prevalence of chronic disease faced by people all over the world.An Issue of Nutrition and Diabetes
The article was well researched and provided many goals and guidelines for the treatment of types one and 2 diabetes. The first goal listed was to promote and support healthy eating patterns with a focus on nutrient dense foods. The next goal was to meet glycemic, blood pressure, and lipid goals. In the process of eating correctly, the next goal was to lose weight and maintain those accomplishments. The final goal mentioned was to delay or prevent complications of the disease itself.
