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presented by Jo Jo Dantone, MS, RDN, LDN, CDCES, FAND
Financial— Jo Jo Dantone receives compensation from MedBridge for the production of this course. There are no other relevant financial relationships. Nonfinancial— No relevant nonfinancial relationship exists.
Satisfactory completion requirements: All disciplines must complete learning assessments to be awarded credit, no minimum score required unless otherwise specified within the course.
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Jo Jo Dantone, MS, RDN, LDN, CDCES, FAND
Jo Jo Dantone has been owner and CEO of Nutrition Education Resources, Inc. (NERI) for over 40 years. NERI is a company that provides consultant Registered Dietitian/Nutritionists to health care facilities with an emphasis on geriatric and diabetes care. Jo Jo received a Bachelor's degree in Dietetics and a Master of Science degree in Human…
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1. Pathophysiology of Nutrition and the Diabetes Disease State
Nutrition is the cornerstone of blood glucose control. Students need to understand how nutrition plays a part in conversion of food into energy. This chapter covers the normal physiological changes in this process and how that process differs in those persons living with diabetes.
2. Learning About Carb Containing Foods – What Are They Made Out of and How Do They Affect Blood Glucose?
Students will learn which foods contain carbohydrates; how to count carbohydrates using grams and choices; how to use common items to measure foods; how to determine calories and carb needed at each meal.
3. Learning About Non-Carb Containing Foods – What Are They Made Out of and How Do They Affect Blood Glucose?
Students will learn which foods do not contain carbohydrates, such as low calorie or “free” foods, protein, fat, fiber, minerals, vitamins, water and alcohol; how non-carb foods affect blood glucose levels, and blood lipid levels.
4. Using the Plate Method and the Carb Counting Method to Plan Meals and Control Blood Glucose
Students will learn how to use the plate method to plan a menu. Students will learn how to use the carbohydrate counting method to plan a menu. Both methods will impact outcomes in blood glucose control.
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