NR 228 Week 2 Discussion Question: Carbs, Culture, and Diabetes.
NR 228 Week 2
NR228
NR 228 Week 2 Discussion Question: Carbs, Culture, and
... [Show More] Diabetes.
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)?
Answer
Hi class,
According to Grodner (2016), “Carbohydrates provide energy, fiber, and naturally occurring sweeteners. Carbohydrates supply energy in the most efficient form for use by our bodies.”
Whole carbs are unprocessed and contain the fiber found naturally in the food, while refined carbs have been processed and had the natural fiber stripped out.Examples of whole carbs include vegetables, whole fruit, legumes, potatoes and whole grains. These foods are generally healthy.On the other hand, refined carbs include sugar-sweetened beverages, fruit juices, pastries, white bread, white pasta, white rice and others.Numerous studies show that refined carbohydrate consumption is associated with health problems like obesity and type 2 diabetes. These would be considered bad carbohydrates. (https://www.healthline.com/nutrition/good-carbs-bad-carbs#section2)
Carbohydrates are not good for us when they are processed, have added sugars to them or consumed in large amounts.
According to Grodner (2016), “the gastrointestinal tract has the role of digesting carbohydrates into monosaccharides for easy absorption. The digestive process begins in the mouth. Mechanical digestion breaks food into smaller pieces and mixes the carbohydrate-containing food with saliva, which contains an amylase called ptyalin. This begins the hydrolysis of starch into the simpler carbohydrate intermediary forms of dextrin and maltose. In the small intestine, intestinal enzymes and specific pancreatic amylase work on starch intermediary products to continue the breakdown to monosaccharides. Carbohydrates supply energy in the most efficient form for use by our bodies. If enough carbohydrate is provided to meet the energy needs of the body, protein can be spared or saved to use for specific protein functions.”
The first steps I would take as Hannah's nurse is to get her blood sugar level, vital signs, ask her what types of foods does she eats, and teach her what her body is doing when she eats the wrong types of foods.
Subjective: The types of food she eats.
Objective: Blood sugar levels
References
https://www.healthline.com/nutrition/good-carbs-bad-carbs#section2
Grodner, Michele, Sylvia Escott-Stump, Suzie Dorner. Nutritional Foundations and Clinical Applications: A Nursing Approach, 6th Edition. Mosby, 01/2015. VitalBook file. [Show Less]