Running Head: DIETARY RECOMMENDATIONS FOR TYPE II DIABETES

Dietary Recommendations for Type II Diabetes

Hope N. Hindmarch
University of South Florida, College of Nursing
BMC SBN, Summer 2015

DIETARY RECOMMENDATIONS FOR TYPE II DIABETES

Type II diabetes is defined as insulin resistance where the individuals body does not use
insulin efficiently. Insulin is a hormone released by the pancreas that allows glucose to enter the
cells and be used as energy. With insulin resistance glucose cannot enter the cells and
accumulates in the blood eventually causing damage to the eyes, kidneys, nerves, and heart
(Huether, 2012). By managing blood glucose levels through diet, exercise, and possibly
medication individuals can help prevent and delay these complications.
Carbohydrates, proteins, and fats are the main energy sources in food. Out of the three
main energy sources carbohydrates have the greatest impact on blood sugar and should therefore
be monitored closely in individuals with type II diabetes. The body breaks down carbohydrates
into sugars signaling the pancreas to release insulin and causing a rise in blood sugar and insulin
levels. This rise in blood sugar is problematic in type II diabetes because the cells cannot
efficiently intake the sugar. Simple carbohydrates such as table sugar, fruit drinks, and candy are
quickly and easily broken down because of their simple chemical structure and therefore result in
a fast rise in blood glucose. Due to the fast spike in blood glucose levels resulting from simple
carbohydrate intake individuals with type II diabetes should avoid these foods when possible.
Complex carbohydrates such a rice, pasta, and starchy vegetables take longer for the body to
breakdown and therefore have less of an immediate effect on blood sugar levels (Carbohydrates
and Blood Sugar, n.d.). An individual with type II diabetes can count their carbohydrate intake
to help reach their blood glucose level goals. Generally, individuals with type II diabetes should
aim to ingest between 45 to 60 grams of carbohydrates in each meal and between 15 to 20 grams
in each snack to maintain steady and controlled blood glucose levels. (DiabetesPro-American
Diabetes Association, 2009)

DIETARY RECOMMENDATIONS FOR TYPE II DIABETES

The glycemic index is an important factor for individuals with diabetes to consider when
managing their carbohydrate intake. The glycemic index ranks foods on a scale from 0 to 100 on
how much and how quickly they effect blood glucose levels. Carbohydrates with a low glycemic
index rating such as whole wheat provide a slow stable rise in blood sugar and help control type
II diabetes. Carbohydrates with a high glycemic index such as white bread cause large
fluctuations in blood sugar and increase the risk of complications in individuals with type II
diabetes. (Carbohydrates and Blood Sugar, n.d.)
Another beneficial tool for maintaining a stable blood glucose level in patients with type
II diabetes is portion control. An easy way to manage portion sizes is to use the create your
plate method. This method allows the individual to choose foods they prefer while maximizing
their intake of non starchy vegetables and minimizing starchy foods that have a high impact on
blood sugar levels. Using this method, the individual will divide their plate in half and then
divide one side in half again. The largest section of this plate should be filled with non-starchy
vegetables such as broccoli, spinach, carrots, and lettuce. One of the remaining smaller sections
should be filled with grains or starchy foods such as whole grain breads, pasta, cooked beans,
and potatoes. The last section should be filled with low fat protein such as skinless chicken, fish,
eggs, and lean beef. The resulting meal should be enjoyed with an unsweetened beverage. Meals
designed using this method will allow individuals to enjoy meals that provide steady blood sugar
levels. (Create Your Plate, n.d.)
To help control blood sugar levels and to prevent and delay complications there are
several dietary consideration patients with type II diabetes should practice. The amount of
carbohydrates eaten, the type of carbohydrates eaten, and portion control are crucial for
individuals with type II diabetes in order to maintain stable and controlled blood sugar levels. If

DIETARY RECOMMENDATIONS FOR TYPE II DIABETES

the individual is taking medication to control their diabetes they should consult with their
provider about the best time to eat following administration of medication. By keeping these
points in mind individuals can help take control and reduce their complications while still
enjoying delicious and satisfying meals.

DIETARY RECOMMENDATIONS FOR TYPE II DIABETES

References
Carbohydrates and Blood Sugar. (n.d.). Retrieved July 16, 2015, from
http://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-bloodsugar/
Create Your Plate. (n.d.). Retrieved July 16, 2015, from http://www.diabetes.org/food-andfitness/food/planning-meals/create-your-plate/
DiabetesPro American Diabetes Association. (2009). Retrieved July 16, 2015, from
http://professional.diabetes.org/PatientEducationLibraryDetail.aspx?
pmlPath=All_About_Carbohydrate_Counting_22c2a1ba-1293-4844-83cb837792f7f46c&pmlName=All_About_Carbohydrate_Counting.pdf&pmlId=67&pmlTitle
=All About Carbohydrate Counting - Engl
Huether, S. (2012). Alterations of Hormonal Regulation. In Understanding pathophysiology (5th
ed., pp. 462-463). St. Louis, Mo: Elsevier.