Healthy eating module

Goals of nutrition management in diabetes are to: achieve and maintain blood glucose and blood pressure as close to normal as is safe and possible; maintain a lipid profile that reduces the risk of vascular disease; prevent or slow the development of diabetes complications; address individual nutrition needs (life stage, co-morbidities, personal and cultural preferences); and to maintain the pleasure of eating by only limiting food intake when indicated by scientific evidence. Evidence based nutrition recommendations for the management of type 2 diabetes encompass recommendations for energy intake (weight management), fat, saturated fat, carbohydrate, fibre and protein intake as well as for micronutrient intake (vitamins and minerals), alcohol and the use of alternative sweeteners ¹.

Interventions to address each of the above vary and there is some evidence to suggest that group work may be effective in achieving certain outcomes (weight, fat and saturated fat intake, carbohydrate intake) ².

A problem solving approach (identifying the problem; generating alternative solutions; selecting a solution (decision making); implementing the solution; and evaluating the outcome has been shown to be effective in achieving dietary change ³.

No one set of nutrition recommendations apply to all people with (type 2) diabetes. Interventions should begin with a nutrition assessment and collaborative planning to achieve individual therapy and personal goals ⁴.