Managing day-to-day insulin doses and adjusting them to the diet consumed is critical for a person with diabetes to achieve good control and avoid low glucose levels causing hypoglycemias.
This structured course for Type 1 Diabetes will enable you to start effectively using carbohydrate counting and insulin dose adjustment as a method of controlling diabetes, particularly for patients on basal-bolus insulin. The basal dose is long-acting insulin to keep glucose produced by the liver under control while additional short or rapid-acting insulin will address the carbohydrate content in each meal.
This course provides you with the skills and knowledge on the different types of insulin, how they work and how each one should be adjusted according to calories consumed and those expelled with physical activity.
WHAT DOES FOOD CONTAIN?
Foods contain Macronutrients and Micronutrients.
Macronutrients are of three types. Carbohydrates, Proteins and Fats
Micronutrients are vitamins and minerals
WHAT ARE MACRONUTRIENTS?
Macronutrients are of three types. Carbohydrates, Proteins and Fats
Macronutrients provide with the calories required by the body.
Total calories needed are 2000 kcal per day for women and 2500kcal per day for men.
Carbohydrates and Proteins provide 4 cal/gm while Fats provide 9kcal/gm.
Average individual need 50-60% as carbohydrates, 20-25% as protein and remaining as Fat.
WHAT ARE MICRONUTRIENTS?
Micronutrients are vitamins and minerals.
Vitamins are either water soluble like Vitamin B and C or fat soluble like Vitamin A/D/E/K.
Vitamins are necessary for energy production, immune function, blood clotting and other functions.
Minerals include calcium, phosphorus, magnesium, sodium, potassium, chlorideand sulfur. Trace minerals include iron, manganese, copper, iodine, zinc, cobalt, fluoride and selenium.
Minerals play an important role in growth, bone health, fluid balance and others.
WHY COUNT CARBOHYDRATES (CARBS)?
Carbohydrates like grains, fruits, dairy foods and starchy vegetables have significant immediate effect on blood sugar compared to protein or fat foods, which usually have a delayed effect on blood sugar.
Knowing the amount of carbohydrates in different foods will help balance and interchange carbohydrate choices like 1/3 cup of rice for 1/3 cup of pasta or 1 chapati since all of them contain ~15g of carbohydrate per serving.
Monitoring the amount and type of carbohydrates that consume with each meal and snack allows you to avoid high or low blood sugar, identify trigger foods and adjust your insulin needs if necessary.
SYLLABUS
DIABETES EDUCATION FOR CHILDREN WITH TYPE 1 DIABETES
Module
Lessons
Time
1. Introduction: Carbohydrate counting and insulin dose adjustment
History of Diabetes
Classification of Diabetes
Epidemiology of Diabetes
Module Assessment
10
1 HOUR
(1/2 SESSION)
2. Understanding diabetes
• What is Type 1 diabetes?
• Symptoms of high blood glucose levels
• Targets for good blood glucose control
15
2 HOURS
(1 SESSION)
3. Carbohydrates
• What is carbohydrate?
• Why carbohydrate is important in the diet
• Foods and drinks that contain carbohydrate
• Foods and drinks that you may not need to count.
20
1 HOUR
(1/2 SESSION)
4. Insulin
• The normal workings of the pancreas
• Basal insulin
• Adjusting basal insulin, including examples
• Bolus insulin
• Calculating bolus insulin doses
• Adjusting bolus insulin, including examples
• Correction doses
20
2 HOURS
(1 SESSION)
5. How to estimate the carbohydrate content of foods and drink
• The carbohydrate content of food
• How to calculate the carbohydrate content of food using
– Carbohydrate reference lists
– Food labels
– Recipes.
– Module Assessment
20
2 HOURS
(1 SESSION)
6. Eating out, takeaways, snacks and Alcohol
Oral hypoglycemic agents
Non-Insulin Parenteral Therapies
Pharmacology of Insulin
Overview of Pharmacotherapy for Diabetes
Module Assessment
15
2 HOURS
(1 SESSION)
7. Physical activity
The normal workings of the pancreas
• Basal insulin
• Adjusting basal insulin, including examples
• Bolus insulin
• Calculating bolus insulin doses
• Adjusting bolus insulin, including examples
• Correction doses
20
2 HOURS
(1 SESSION)
8. Hyperglycemia and diabetic ketoacidosis
• The carbohydrate content of food
• How to calculate the carbohydrate content of food using