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NUTRITION THERAPY PART A – ASSESSMENT PART B – RECOMMENDATIONS PART C – EDUCATION

NUTRITION THERAPY PART A – ASSESSMENT PART B – RECOMMENDATIONS PART C – EDUCATION. Objectives. Why educate?. Approach to meal planning. Meal planning. Achieving optimal glycaemic levels in type 2 diabetes. Weight management. Benefits of weight loss. Assess for weight management.

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NUTRITION THERAPY PART A – ASSESSMENT PART B – RECOMMENDATIONS PART C – EDUCATION

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  1. NUTRITION THERAPYPART A – ASSESSMENTPART B – RECOMMENDATIONSPART C – EDUCATION

  2. Objectives

  3. Why educate?

  4. Approach to meal planning

  5. Meal planning

  6. Achieving optimal glycaemic levels in type 2 diabetes

  7. Weight management

  8. Benefits of weight loss

  9. Assess for weight management

  10. Practical advice (1 of 3)

  11. Practical advice(2 of 3)

  12. Practical advice (3 of 3)

  13. What to teach and when?

  14. Nutrition education: tools

  15. Food Guides

  16. Food-based dietary guidelines (FBDG) for South Africa

  17. Healthy eating

  18. Balance of good health - UK eat well plate

  19. Food Pyramid - India

  20. Signal system

  21. Healthy vs unhealthy food choices

  22. Activity

  23. Signal system - advantages

  24. Handy portion method

  25. Handy portion method

  26. Plate model

  27. Plate model

  28. Activity

  29. What to teach and when?

  30. Food exchanges

  31. Food exchanges

  32. Carbohydrate exchanges

  33. Carbohydrate exchanges

  34. Carbohydrate counting - Level 1

  35. Carbohydrate counting - Level 2

  36. Carbohydrate counting - Level 3

  37. Carbohydrate counting

  38. Carbohydrate counting

  39. Counting recipes

  40. Activity

  41. Carbohydrate counting - advantages

  42. Carbohydrate counting - disadvantages

  43. Glycaemic Index (GI)

  44. Glycaemic response of glucose and lentils

  45. Factors affecting the glycaemic index

  46. Factors affecting the glycaemic index

  47. Glycaemic index of foods

  48. Low GI - advantages

  49. Evaluation

  50. Eating out

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