DIABETES EDUCATION

Diabetes Education for Hospital Catering/Kitchen Staff

Diabetes Education for Hospital Catering/Kitchen Staff

Introduction

Diabetes is the commonest disease that poses a great threat to the people. It estimated that more than 50 percent of individuals, who diagnosed with diabetes, die due to lack of information about the disease or improper treatment schedules. Obesity, on the other hand, compounds the risk of diabetes. Thus, people, who are obese, are more likely to suffer from diabetes as compared to individuals, who are not obese (Egede, Zheng, Simpson, 2002). As the fact remains that we can not single out diabetes as a consequence of obesity or vice verse, although there is substantial evidence supporting the vital role of obesity in the increasing rate of people, affected by diabetes. In fact, diabetes has had a negative impact on the health of millions of people and is continuing to deteriorate the life style of the sufferers.

The basic health care requires knowledge and skills that are relevant in the dietary management of diabetes mellitus. Diet, exercise, and medication all must be balanced if clients are to achieve good control of the condition. Among ethnic and ethnic groups, Americans merit special attention in diabetes diet management, as they have a higher prevalence of glucose intolerance and diabetes than the people of other countries (Egede, Zheng, Simpson, 2002). Research demonstrating the effectiveness of culturally relevant education in the United States population limited; however, a systematic review of diabetes interventions in other high-risk ethnic minorities showed that interventions successful in improving glycemic control and quality of life included cultural or age-tailoring of the interventions, and involvement of spouses and adult children.

There is substantial dietary and food diversity among Americans with a common religion or food laws and restrictions. The residents of the United States have changed from low-fat, high-fibre diets based on seasonally available foods to diets high in animal and saturated fat, with increased use of convenience foods. Furthermore, Americans are more than 1.7 times as likely to have diabetes as the migrants in the nations of similar ages.

Diabetes Overview

Diabetes is a heterogeneous group of disorders characterized by elevated glucose concentration in the blood or hyperglycaemia. Normally, blood flows in a certain amount of glucose, which formed in the liver from ingested food (Bray, 2004). Insulin, a hormone produced by the pancreas, controls the concentration of glucose in the blood by regulating its production and storage. Diabetes reduces the body's ability to respond to insulin or the pancreas stops producing insulin (Manson, Spelsberg, 1994). This leads to hyperglycaemia, which can result in serious metabolic complications, including diabetic cetaocidosis or Cetron hyperosmolar syndrome (hyperglycemia hyperosmolar nonketotic, HHNK). Hyperglycemia of long duration is one of the causes of chronic macro vascular complications (kidney ailments and eyes), complications neuropathy (nerve disease) (Bray, 2004).

Diabetes also associated with increased presence of macrovacular diseases, among others, myocardial infarction, stroke and peripheral vascular disease. Diabetes mellitus, which is more commonly known as diabetes, comes with a big group of diseases that related to the ...