Assessment of nutritional status of diabetes and development of dietary guidelines with special reference to renal complications
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Date
2008
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UAS, Dharwad
Abstract
An investigation was undertaken in the year 2007-08 to assess the nutritional status by
anthropometry, dietary by standard procedures, clinical status of diabetics and dietary
guidelines were developed with special reference to renal complications. Out of a target of
120 diabetics,90 diabetics and 30 diabetics with renal complications were selected.
Type I diabetics accounts to be more than type II with renal complication, with longer
duration of diabetics, better dietary modification and less consumption of micro nutrients viz.,
minerals and vitamins compared to the counter parts. Poor glycemic control was seen by
higher per cent of diabetics with complication as evidenced by FGB and PPBG. Majority of
subjects also had poor serum creatinine, serum urea levels and albumin creatinine ratio.
Female diabetics with and without complication were heavier than male and per cent
adequacy of fuel nutrients was high in both the diabetic groups.
Based on the launched observations among the selected diabetic subjects with and
without renal complications, the dietary guidelines were developed in detail for the practical
use of affected persons both in English and vernacular language (Kannada). The information
about diabetes mellitus, causes occurrence, incidence, symptoms, hereditary, tendency and
treatment of type I diabetes, insulin, types of insulin action, storage, side effects of insulin,
preparation for travel, types of diabetes, complication of diabetes more about kidney,
functions of kidney, relation between diabetes and kidney diseases, kidney diseases
associated with diabetes, dialysis and kinds, exercise, foot and skin care, diet suitable for
diabetes with renal complications. Leaching, selection of food, packed lunch, food exchange
list, guidelines to parents and to counseling tips were included. The guidelines were
distributed among doctors, nutrition experts, dietitians and diabetics to ascertain the validity
and usefulness of developed dietary guidelines. The guidelines were found s
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Food Science and Nutrition