Preparation for Dietetic Practice

This book is designed to prepare dietetic students for practical training. Students can choose to review each module in the order that they appear or to select modules that are most appropriate to prepare for their nutrition care placements. Each module of this book is presented in 4 sections following the Nutrition Care Process (NCP). Some modules include a background section to provide further information.

Students should review the module in the order the sections are presented to understand how the NCP is developed for each clinical area of practice presented. Case studies will also allow students to apply the content presented in the modules.

To navigate through the book, click on the CONTENTS side bar found on the left of the page. This will open to reveal all modules and sections included in this book. Within each section of the module you will find interactive questions to test your knowledge, links to external resources and a simulation video demonstrating key learnings. The simulations provide students with opportunities to make decisions and to see how the client could respond to those decisions.

It is just as important to see what not to do as the dietitian demonstrates in the incorrect responses, as it is to see what to do in the correct responses. We suggest that students view all decisions in each of the simulations.

Welcome to the Nutrition Care for Diabetes module. This module will cover the four steps of the Nutrition Care Process (Assess, Plan, Implement, and Evaluate) for patients and clients living with diabetes. Please follow along with the case study for Penelope in the coloured boxes to practice. There are also interactive activities throughout the module to check your learning.

1. Identify where to gather clinical, anthropometric, biochemical, and dietary data necessary to complete a nutrition assessment for a client living with diabetes.
2. Interpret biochemical values and diagnostic test values, including OGTT, FBG, A1C, random BG, TC, HDL, LDL, TG, ACR, serum Cr, and eGFR.
3. Analyze the 8 areas of nutrition concern (hypoglycemia, hyperglycemia, medication and insulin, carbohydrate intake, macronutrient distribution, meal timing, cholesterol, physical activity) in clients living with diabetes and form PES statements for each.
4. Determine likely causes for hypo- and hyperglycemia and recommend methods to treat and prevent each through medication and insulin adjustments, diet, and/or physical activity.
5. Recognize strategies, such as Carb Counting and the Plate Method, to maintain optimal blood sugar control through dietary changes.
6. Identify strategies to lower LDL cholesterol for clients living with diabetes.
7. Understand the roles of 6 members of the diabetes interdisciplinary team, including the endocrinologist, physician, nurse practitioner, diabetes nurse educator, social worker, physiotherapist, and chiropodist.
8. Recognize effective strategies, such as Motivational Interviewing and SMART goal setting, to provide education and support behaviour change in those living with diabetes.
9. Evaluate the nutrition care plan using assessment data relevant to the client’s nutrition concerns.