Feeding the diabetic resident
1983
Matthews, Lorraine E.
Many nursing homes use a standard diabetic menu, varying the caloric level with adjustments in the amount of bread or butter and/or altering the fat content of the milk. The predominant form of Diabetes mellitus (DM) in the US is non-insulin dependent, or Type II. Patients with this form of DM rarely develop keto-acidosis but are faced with slow progression of the disease and the complications of cardiovascular disease, neuropathies and nephropathy. The fundamental element of therapy in most cases of Type II DM is control of total calories to attain body weight. This alone will often lead to normal glucose tolerance, decreased hyperlipidemia and blood pressure. The elderly diabetic will lose weight slowly if at all. Chronic inactivity, poor compliance, and a lifetime of eating habits contribute to this. In addition, the elderly diabetic often has to endure sodium restrictions and texture modifications. The diabetic diet need not be rigid but it should emphasize calorie control until body weight is achieved, use of complex carbohydrates while limiting simple sugars, and moderate restriction of fat. (emc)
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