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Week2:Car bs ,Cul t ur e,andDi abet es No unread replies.11 reply. In this discussion, you will consider the following information prior to responding with your post. In order to fully understand Hannah's situation, please first answer the following:    

When are carbohydrates good for us? What are "good" versus "bad" carbohydrates? When are they not good for us or our bodies? What chemistry is involved in their breakdown, usage, and storage?

After you have discussed this, consider Hannah and Rose's situations and think like a nurse! Hannah is a 12-year-old who has had Type I diabetes for a few years. Her mother, Rose, is a strict vegetarian and believes this is also the best diet plan for her daughter. Hannah says, "I just want to eat like all my friends do!" As a result, she often cheats, and lately, there has been a steady increase in Hannah's blood sugar. What are the first steps you would take, as Hannah's nurse, to assess her eating habits and understanding of diabetes mellitus? What did Hannah and Rose tell you (subjective) and what did you see (objective)?

Hello class, o Carbohydrates are good as a source of energy and are better to be consumed in the morning so along the day, with daily routine activity and movement, we can already burn them out before we reach the evening. o The reality with regards to carbs is somewhere in the middle. What improves one as a better source of carbs than another is its impact on glucose and different supplements that accompany the carbs.

o Our body turns food sources made of refined prepared carbs, like white bread into glucose instantly. Consume these at each dinner and for snacks in the middle, and the subsequent excitement ride of glucose and insulin can trigger weight gain and type 2 diabetes. Exceptionally prepared carbs have likewise been deprived of significant supplements (Abrahamsson et al., 2019). o The digestion of carbs happens in the gastrointestinal environment. Carbohydrates are catabolized into monosaccharides, which are handily absorbed. In the mouth, amylase from the salivary gland begins the hydrolysis of starch into less complex carbs, which is glucose, and then into glycogen the type of starches that are stored in the liver and in our muscles as energy (Grodner, Escott-stump & Dorner, 2020). What are the first steps you would take, as Hannah's nurse, to assess her eating habits and understanding of diabetes mellitus? My patient Hannah has been suffering from type 1 diabetes for a couple of years, a dangerous, multisystem, metabolic sickness of unexpected beginning described by extreme insulin insufficiency (Cabrera, 2018). Before assessing Hannah, I know she needs carbohydrates in a limited quantity to balance her diet. I will teach Hannah and Rose, the importance of carbs in growth and development during the lifespan and at the same time, their effects on Hannah’s health if not consume moderately. She should be instructed on the maximum amount of carbs to consume as the more carbohydrates she eats for her being a type 1 diabetes, the more insulin she will need to inject (Chiang, 2014). Hannah needs to learn more about her life-threatening disorder and stay healthy by consuming most of the time a nutritious meal instead of her having a cheating diet.

Subjective data can focus on the information both Hannah and Rose provide. A strict vegetarian diet for Rose and a non-nutritious diet for Hannah. Objective data can ask for a blood glucose test to check if they are in the normal lab range and mostly on their first appearance as if they look and have a healthy body status.

References: Abrahamsson, P., DeWolf, W. C., Garnick, M. B., Kacker, R., Kaplan, I., Loughlin, K. R., Srougi, M., Sternberg, C. N. & Zietman, Anthony L. (2019). Reducing Sugar and Salt: Strategies for minimizing risks to your health. Harvard Medical School Special Health Reports. Retrieved from: https://www.health.harvard.edu/staying-healthy/in-with-thegood-out-with-the bad. Cabrera G. (2018). Diabetes Mellitus, Type 1. CINAHL Nursing Guide EBSCO Publishing. Retrieved from: https://eds-a-ebscohost com.chamberlainuniversity.idm.oclc.org/eds/detail/detail?vid=6&sid=b2681ee6-d6ea47dd-9a76-9e864a5a453a %40sessionmgr4008&bdata=JnNpdGU9ZWRzLWxpdmUmc2NvcGU9c2l0ZQ%3d %3d#AN=T700834&db=nup Chiang, J. L., Kirkman, M. S., Laffell, L. M., & Peters, A. L. T. (2014). Type 1 diabetes through the life span: A position statement of American Diabetes Association. Diabetes Care 37(7), doi:10.2337/dc14-1140. Grodner, M., Escott-Stump, S., & Dorner, S. (2020). Nutritional foundations and clinical applications: A nursing approach (7th ed.). Elsevier.

Replies: You did a really nice job with this DB! Your discussion of carbohydrates and the health implications associated with them was very thorough. As we prepare to help this family, we really need to do a thorough assessment in order to see how we can best be of assistance. When dealing with young people with Type 1 Diabetes, the goal is to help them to follow the plan of care while keeping their life as normal as possible. Most of these kids are treated with intensive insulin therapy which allows them to eat "whatever they want" (within reason) and give insulin doses based on their carbohydrate intake. If you were teaching this family about the effect of "glycemic index" of foods on blood sugar, what might you say?

Hello professor, Excess consumption of carbohydrate foods has a negative impact on the body system, however, not all of them work or interact the same way. Want to know more about their interaction, we need to focus on the glycemic index (GI) of the food. The GI is a general positioning of starches in food sources as per what they mean blood glucose. When someone has diabetes, either type 1 or 2, probably the most ideal approach to control the glucose levels is to eat food sources that do not cause significant glucose spikes. Knowing the GI of the food this family eats, especially Hannah, is one device that can help adjust them, by substitute a high GI food with a low GI food to keep or maintain their blood glucose inside a typical reach. Most processed food tends to have a high GI while non-starchy, natural, vegetables, and certain fruit will in general have a lower GI. A food with a high GI raises blood glucose levels in excess compared to food with a low GI (Scheinberg, 2020). However, observing the glycemic index should not replace eating an assortment of good food varieties. It is likewise imperative to focus on portion sizes. Reference:

Scheinberg, D. (2020). What Is the Glycemic Index? Health Library: Evidence-Based Information EBSCO Publishing. Retrieved from: https://eds-a-ebscohostcom.chamberlainuniversity.idm.oclc.org/eds/detail/detail?vid=1&sid=14362217-4a6f41b3-b01f-788cf7da6b9d%40sdc-vsessmgr01&bdata=JnNpdGU9ZWRzLWxpdmUmc2NvcGU9c2l0ZQ%3d %3d#AN=2011053947&db=nup.

M., Escott-Stump, S. & Dorn...