Clinical Problem
Nurse practitioners (NPs) should possess adequate skills to support the health needs of their clients. Evidence of teaching their patients is something critical for these practitioners. An NP supporting individuals with diabetes should use powerful education plans to produce the best goals. The educational process should focus on a wide range of issues such as disease management, exercise, and diet (Spritzler 43). The targeted clinical element for this discussion is diabetic diet management.
Proof of Patient Education
NPs should use powerful plans to educate their patients about the best diet management practices. It is important to understand that “individuals with type 2 and 1 diabetes can eat the same foods enjoyed by those who do not have the condition” (Saydah and Lochner 378). NPs should therefore inform and educate these people about the best practices that can support their health goals. The best education plan must result in health promotion and prevent major diabetes-related diseases. Such practitioners should consider various evidence-based findings and ideas to help more clients manage the condition.
Health Promotion
The first knowledge towards better health is controlling the number of carbohydrates consumed (Ley et al. 16). Reduced intake of carbohydrates will ensure the patient controls his or her blood glucose. Dieticians can be part of the plan to outline the maximum grams that can be consumed in a day. The grams consumed should be guided by the client’s physical activities, weight loss goals, medications, and age (Saydah and Lochner 379). Patients should also avoid high-protein meals such as meat (Petznick 12). Increased intake of high-protein foods can result in insulin resistance. The targeted clients should be encouraged to consume balanced diets to ensure their bodies function effectively.
The main priority should not be to cut weight. Instead, clients should consume balanced diets characterized by fiber. Whole grains should be part of the diet to improve digestion. The process will ensure the level of blood sugar is reduced. The other critical lesson for patients with diabetes is the need to eat food in moderation. Patients and their families do not have to “buy expensive diabetic foods because they might not offer special benefits” (Huang and Goran 40). The important thing is for patients to focus on the principles of healthy and balanced diets.
Disease Preventative Elements
Communities should also be aware of the best methods to prevent diabetes. With proper dietary intake, more people will manage their weight and reduce the chances of getting diabetes. Individuals should also “engage in exercises and take enough fluids” (Ley et al. 16). Diets should also be characterized by whole grains and roughages (Gregg et al. 1517). Sugary drinks such as sodas and beverages should be avoided. These products have increased glycemic loads thus increasing the chances of developing diabetes.
Many NPs understand that continued intake of bad fats can expose more people to diabetes. Polyunsaturated fats obtained from nuts, seeds, and vegetables will ensure more people deal with diabetes. According to dieticians, red meat and processed foods should also be avoided. Smoking should also be avoided because it is linked to diabetes (Huang and Goran 41). The targeted patients should be informed about the benefits of effective diet management practices. The use of appropriate disease and diet management approaches will reduce the risks of developing various complications. This patient education plan can therefore play a positive role in reducing complications such as nerve damage, kidney diseases, and heart conditions.
Works Cited
Gregg, Edward, Yanfeng Li, Jing Wang, Nilka Burrows, Mohammed Ali, Deborah Rolka, Desmond Williams and Linda Geiss. “Changes in Diabetes-Related Complications in the United States, 1990–2010.” The New England Journal of Medicine 370.16 (2014): 1514-1523. Print.
Huang, Terry and Michael Goran. “Prevention of Type 2 Diabetes in Young People: A Theoretical Perspective.” Pediatric Diabetes 4.1 (2003): 38-56. Print.
Ley, Sylvia, Osama Hamdy, Viswanathan Mohan and Frank Hu. “Prevention and Management of Type 2 Diabetes: Dietary Components and Nutritional Strategies.” The Lancet 383.9933 (2007): 12-36. Print.
Petznick, Allison. “Prevention of Diabetes Mellitus-Related Macro-vascular Disease.” ADA Health Watch 1.1 (2010): 9-15. Print.
Saydah, Sharon and Kimberly Lochner. “Socioeconomic Status and Risk of Diabetes-Related Mortality in the U.S.” Public Health Reports 125.1 (2010): 377-388. Print.
Spritzler, Franziska. “Debate: how low can you go? The low-down on the low carbohydrate debate in type 1 diabetes nutrition.” Clinical Care 58.2 (2013): 42-45. Print.