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Introduction
Definition
Diabetes is a disease caused by the inability of the body to control blood sugar because of the lack or inadequate production of insulin by the B cells of the pancreas.
Types of Diabetes
There are two types of diabetes namely diabetes type1 and type II. From a medical point of view, it is evident that diabetes type 11 is the most prevalent or common form of diabetes among diabetic people.
Type 1 Diabetes
Type 1 has early onset and therefore affects children but in some cases, it attacks any age. Type 1 is autoimmune. It occurs due to the inability of the pancreas to produce insulin as a result of the destruction of beta-cells by the immune system.
Type 2 Diabetes
It occurs when the human body does not generate adequate insulin or if the body fails to utilize the generated insulin properly. Adult people are the most prone to type 2 diabetes which hampers the pancreas from performing its function as required. Among the adults, it is common for obese people aged above 40 years old particularly for those whose has a history of the same (Lewis, Dirksen, Heitkemper, Bucher, 2010).
Various indications for a diabetic diet
A diabetic diet comprises meals that are aimed at reducing the elevated blood sugar levels in diabetic people. A diabetic diet can be considered a healthier meal for diabetic people. A diabetic diet is indicated for people with elevated blood sugar and diagnosed as prediabetics. This aids in averting the progression of the condition to chronic disease or full-blown diabetes. Some of the symptoms that lead to the initiation of the diet by the physicians and nutritionists include Unquenchable thirst that may lead to increased consumption of water. Another symptom of a diabetic diet includes weakness and fatigue because the pancreas fails to release insulin that helps glucose to move into the body cells to produce energy (Ezrin & Kowalski, 1999). The diet is also indicated for those people who are predisposed to developing type 11 diabetes due to their family history. This is precautionary as these people are liable to develop diabetes. It is also indicated in diabetics to prevent the development of complications such as kidney failure, diabetic nephropathy among others. In these circumstances, low-calorie foods with high fiber content are indicated and if foods with high calories are used they should be divided into 6 smaller meals as opposed to the conventional three heavy meals.
Scientific Rationale for a Diabetic Diet
Refers to ways through which diabetic people can reduce or cut down the blood sugar levels in their bodies to normal levels. The principle behind this is that with a proper diet, blood sugar levels can be reduced to the normal range. The most prevalent scientific measure is the use of supplements in people’s meals. Examples of supplements include traditional low-fat meals or diets because they contain few simple carbohydrates and protein (Ezrin, & Kowalski, 1999).
Food/Fluid restriction appropriate for the diet
Diabetic people should take foods that are not rich in simple carbohydrates in order to lower the risks of the disease. Taking of traditional low-fat diet would be of much help to them because it will help in curing the disease hence enabling diabetes people to restore their health. Simple carbohydrates include sugarcanes, and sweet potatoes among others (Rubin, 2011).
Short nutritional teaching plan to a client and family with cultural differences
It would be quite difficult to develop a nutritional teaching plan for people with vast cultural differences but the only important thing is to make the teaching plan neutral to all regardless of the cultural differences. Some people may prefer a modern diet to a traditional diet an action that may trigger the development of diabetes. As a teacher, you must be in apposition to define the level of ingredients contained in the diet. This simply will try to cut down the cultural differences thus advocating health matters or issues to the people (Lewis, Dirksen, Heitkemper, Bucher, 2010).
Application of current research related to a nutrition topic
From the current research modern poor eating habit has been cited as a major factor contributing to diabetes diseases compared to the past. The habit involves a lot of carbohydrates foods being consumed that are richer in sugar as opposed to traditional low fat diets. Modernity has led to ignorance of traditional low-fat diets thus advocating for diets that are artificially made by the people (Ezrin & Kowalski, 1999).
References
Ezrin, C & Kowalski, R.E. (1999). The Type II diabetes diet book. London: McGraw-Hill Professional.
Lewis, S.L., Dirksen, S.R., Heitkemper, M.M., Bucher, L. (2010).Medical-surgical nursing: Assessment and management of clinical problems. 8 Edn.New York, NY: Elsevier-Health Sciences Division.
Rubin, A.L. (2011). Diabetes for Dummies. Hoboken: Dummies.
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