Low Carb Diet

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The Nursing Approach: Carbohydrate counting (for diabetes) 1. List three health problems that may make this diet modification necessary or desirable. Hypoglycemia (low blood sugar), Hyperglycemia (high blood sugar), and ketoacidosis (acidosis) 2. What general guidelines were followed? Eat more starches, eat five fruits and vegetables per day, eat sugars and sweets in moderation a. What types of foods were consumed? Fruits, vegetables, legumes, whole-wheat flour, wheat bran, and nuts; solids; warm or cold; People with diabetes count their carbs because they raise blood sugar levels. b. What amounts of food were consumed? Around 1,952 calories for my body size 16 grams times 122 pounds = 1,952; Carbs should make up about 50% if the diet c. At what time of day were foods consumed? 9:00 Breakfast: Banana Shake 275 cal 31 carbs 10:30 Snack: Peanut Butter Grahams < 150 cal 12:00 Lunch: Grilled Chicken Sandwich w/ green beans 280 cal 23 carbs 2:30 Snack: Baked chips and salsa < 150 cal 5:00 Dinner: Vegetable Soup 227 cal 24 carbs 7:00 Snack: Hot cocoa < 150 d. What foods/beverages were avoided or restricted? Food high in fat, processed foods, starchy vegetables, and sweets 3. What resources besides this textbook were used to learn about the diet? http://www.lifeclinic.com/focus/diabetes/diabetic-diet.asp http://www.mayoclinic.com/health/diabetes-diet/DA00027 4. What was your experience? I had a fairly good experience, but it was not easy at all. a. How did you feel physically and emotionally? I was fine physically but emotionally I began getting tired of looking at labels. I learned it was stressful having to look at them all the time. b. What did you learn by paying attention to food labels? I learned new foods that were good and bad for me. c. What surprised you? It surprised me how hard it is to constantly watch food. d. What foods were

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