Professional Documents
Culture Documents
KNH 411
Professor Matuszak
Case Study 22: Type 1 Diabetes
Cited: Nelms, M., Sucher, K., & Lacey, K. (2016). Disease of the Cardiovascular System.
In Nutrition Therapy and Pathophysiology (Third ed., pp. 480-510). Boston, MA:
Cengage Learning.
2. What are the current opinions regarding the etiology of type 1 diabetes mellitus
(DM)?
Type 1 DM results from a cell-mediated autoimmune response causing a gradual decline
in beta cell mass within genetically susceptible individuals. Polymorphisms in the HLA
complex account for 40-50% of the genetic risk of developing type 1 DM, but more than
20 different gene associations have been linked to risk for the disease. The genetic
component of T1DM supports increased risk of relatives of individuals with T1DM but
relative risk is fairly low. Research suggests that the interaction of several environmental
factors with genes contributes to the onset of the autoimmune response. Potential triggers
include viruses and gluten. Other environmental factors include vitamin D levels and
infant feeding practices including length of breastfeeding and exposure to cow’s milk
proteins (Nelms 481).
Cited: Nelms, M., Sucher, K., & Lacey, K. (2016). Disease of the Cardiovascular System.
In Nutrition Therapy and Pathophysiology (Third ed., pp. 480-510). Boston, MA:
Cengage Learning.
3. What genes have been identified that indicate susceptibility to type 1 DM?
The first reports of genetic association to T1DM were for the human leukocyte antigen
(HLA) region. Researchers have searched not only to determine which alleles of which
HLA-encoding genes are responsible for the T1DM association but also for which other
genetic loci, in addition to HLA, contribute to T1DM risk, with dozens of loci reported to
be associated with T1DM. After HLA, the strongest T1D genetic association comes from
polymorphism in the promoter region of the insulin gene. All studies of T1DM genetic
susceptibility must take HLA into account to interpret association data for any other
candidate loci.
Cited: Noble, J., & Erlich, H. (2012). Genetics of Type 1 Diabetes. Retrieved November
17, 2015, from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3253030/
4. After examining Susan’s medical history, can you identify any risk factors for
T1DM?
The only risk factor that I identified from Susan’s medical history was that her maternal
grandmother also was diagnosed with diabetes. While family history does not the
strongest correlation to developing the disease, the fact her maternal grandmother had
diabetes still slightly increases her risk.
5. What are the established diagnostic criteria for type 1 DM? How can the
physicians distinguish between type 1 and type 2 DM?
Type 1 DM is characterized by the deficiency of insulin due to destruction of pancreatic
beta cells, resulting in the inability of cells to use glucose for energy (Nelms 481). The
onset of T1DM is sudden while the onset of T2DM is insidious. There are four ways to
diagnose diabetes. Diagnosis can be made on the basis of fasting plasma glucose of less
than 126 mg/dL or a casual plasma glucose less than 200 mg/dL with the presence of
classic symptoms (unexplained weight loss, polydipsia, polyuria). The A1C value will be
less then 6.5% as well Nelms 481). If the symptoms happen all of a sudden, then the
physician can say that the patient has type 1. Type 1 also develops most frequently in
children and adolescents but is becoming increasingly diagnosed later in life.
Hypovolemia and muscle catabolism are also usually present at diagnosis due to
ketoacidosis. Type 2 diabetes starts with being insulin resistant. Over time the pancreas
won’t be able to produce enough insulin when blood sugar levels rise. It can affect people
of any age but usually starts to develop in middle-aged people. People who are
overweight and inactive are more at risk to develop T2DM.
Cited: Your Guide to Diabetes: Type 1 and Type 2. (n.d.). Retrieved November 17, 2015,
from http://www.niddk.nih.gov/health-information/health-topics/Diabetes/your-guide-
diabetes/Pages/index.aspx
6. Describe the metabolic events that led to Susan’s symptoms (polyuria, polydipsia,
polyphagia, weight loss, and fatigue) and integrate these with the pathophysiology of
the disease.
The acute consequences of an insulin deficiency are numerous and potentially fatal.
When glucose cannot enter cells, two things happen: plasma glucose levels rise
(hyperglycemia) and cells starve. This signals an increase in gluconeogenesis in the liver
as well as stimulation of glycogenolysis. These further contribute to the hyperglycemic
state. To compensate for the hyperglycemia, excess glucose is lost in the urine because
the kidneys can filter only so much glucose from the blood. As a result of this, Susan
experienced polyuria, or frequent urination. Lost of fluid stimulates the thirst mechanism
and leads to polydipsia. Cells dependent on glucose for energy have none available so in
turn, the body responds to this emergency by promoting hunger, or polyphagia.
Decreased fluid volumes in the body (hypovolemia) and muscle catabolism are the causes
for considerable weight loss in people with ketoacidosis and often are present at
diagnosis of T1. All of these things led to Susan’s symptoms and ultimately the diagnosis
of her T1DM (Nelms 481).
Cited: Nelms, M., Sucher, K., & Lacey, K. (2016). Disease of the Cardiovascular System.
In Nutrition Therapy and Pathophysiology (Third ed., pp. 480-510). Boston, MA:
Cengage Learning.
Cited: Nelms, M., Sucher, K., & Lacey, K. (2016). Disease of the Cardiovascular System.
In Nutrition Therapy and Pathophysiology (Third ed., pp. 480-510). Boston, MA:
Cengage Learning.
10. Determine Susan’s stature for age and weight for age percentiles.
Stature for age percentile 25th percentile (62 inches)
Weight for age percentile 15th percentile (45.45 kg)
12. Estimate Susan’s daily energy and protein needs. Be sure to consider Susan’s
age.
EER = 135.3 - (30.8 x age [y]) + PA x {(10.0 x weight [kg]) + (934 x height [m])} + 25
135.3 – (30.8 x 15) + 1.6 x [(10 x 45.45 kg) + (934 x 1.57 m)] + 25
EER = 2771 kcal/day (roughly 2500 – 3000 kcal)
(PA of 1.6 was chosen because Susan is on the girl’s volleyball team so she is considered
active).
Protein needs:
0.85 g/kg of protein 0.85 g/kg x 45.45 kg 38.6 (~39) g/day of protein
13. What would the clinician monitor in order to determine whether or not the
prescribed energy level is adequate?
In order to make sure that Susan is receiving adequate calories to meet her energy needs,
the clinician should be monitoring her weight fairly regularly. She had lost a lot of weight
upon her arrival to the hospital, so the clinician needs to make sure she gets up to her
normal weight appropriately and then to maintain that weight. She should not be losing
any weight once her normal weight has been stabilized. She is still only 15, so she should
be gaining weight at an appropriate rate with her growth. How Susan feels throughout the
day as well as at her volleyball practices should also be monitored to make sure she isn’t
feeling fatigued from lack of energy.
14. Using a computer dietary analysis program or food composition table, calculate
the calories, protein, fat (saturated polyunsatured and monounsaturated), CHO,
fiber, and cholesterol content of Susan’s typical diet.
15. What dietary assessment tools can Susan use to coordinate her eating patterns
with her insulin and physical activity?
Most patients with T1DM perform a Self-Monitoring of Blood Glucose (SMBG) two to
three times a day to ensure that their blood sugar is at the correct level. This test would
require Susan to prick her finger and then the drop of blood would be analyzed. She
would be able to see her blood glucose level in that instant and then be able to adjust
what she is eating or her physical activity level accordingly. It will also show her if she
needs to take more insulin at that time or not as well. Susan could also use a tool called
Continuous Glucose Monitoring. This device places a sensor just under the skin. Every
five minutes, the device will send a blood glucose reading to a receiver that is worn
around the waist. Both of these devices would be useful for Susan and she would be able
to detect patterns within her food, physical activity, and glycemic index.
Cited: Nelms, M., Sucher, K., & Lacey, K. (2016). Disease of the Cardiovascular System.
In Nutrition Therapy and Pathophysiology (Third ed., pp. 480-510). Boston, MA:
Cengage Learning.
16. Dietitians must obtain and use information from all components of a nutrition
assessment to develop appropriate interventions and goals that are achievable for
the patient. The assessment is ongoing and continuously modified and updated
throughout the nutrition therapy process. For each of the following components of
an initial nutrition assessment, list at least three assessments you would perform for
each component:
17. Does Susan have any laboratory results that support her diagnosis?
Chemistry Normal Range Susan’s Value Why?
Pre-albumin 16-35 mg/dL 40 mg/dL High levels seen in
patients diagnosed
with diabetes
Osmolality 285-295 304 High levels also due
to diabetes
Glucose 70-110 mg/dL 250 mg/dL Indication of
diabetes
BUN 8-18 mg/dL 20 mg/dL Kidneys not able to
remove urea from
blood normally
HbA1c 3.9 – 5.2% 7.95% High levels indicate
high blood sugar
Cited: Cholesterol Abnormalities & Diabetes. (n.d.). Retrieved November 17, 2015, from
http://www.heart.org/HEARTORG/Conditions/Diabetes/WhyDiabetesMatters/Cholestero
l-Abnormalities-Diabetes_UCM_313868_Article.jsp#.VkjVkGTBzGc
LDL Cholesterol <130 mg/dL 109 mg/dL Normal Can increase risk
for CVD and
other diseases if
levels are too
high
Cited: Nelms, M., Sucher, K., & Lacey, K. (2016). Disease of the Cardiovascular System.
In Nutrition Therapy and Pathophysiology (Third ed., pp. 480-510). Boston, MA:
Cengage Learning.
21. Once Susan’s blood glucose levels were under control, Dr. Green prescribed the
following insulin regimen: 24 units of glargine in PM with the other 24 units as
lispro divided between meals and snacks. How did Dr. Green arrive at this dosage?
Insulin dosages are determined based on the individual’s type of diabetes, age, body size,
insulin sensitivity, and hepatic function and, ultimately, the physician’s clinical judgment.
A method that Dr. Green used in order to arrive at the dosage for Susan was this formula:
0.55 x weight (kg)
When inserting Susan’s weight into that formula, you come out with 24.9 units. Then the
dosage is divided 50% basal; 50% rapid with meals. This is how Dr. Green came up with
the dosage for Susan (Nelms 491).
Cited: Nelms, M., Sucher, K., & Lacey, K. (2016). Disease of the Cardiovascular System.
In Nutrition Therapy and Pathophysiology (Third ed., pp. 480-510). Boston, MA:
Cengage Learning.
22. Identify at least three specific potential nutrition problems within this domain
that will need to be address for Susan and her family.
Common nutritional diagnoses associated with diabetes that Susan demonstrates include
inappropriate intake of carbohydrates, undesirable food choices, and food and nutrition
related knowledge deficit (Nelms 495). Based on Susan’s usual diet history, her
carbohydrate intake is relatively high. Some of her food choices, including lots of Coke,
Snickers, etc., are undesirable food choices and could be swapped out with healthier
options. She may have an easier time swapping out those options if she had more
nutrition education, which is why I also believe that she and her family have a food and
nutrition related knowledge deficit.
Cited: Nelms, M., Sucher, K., & Lacey, K. (2016). Disease of the Cardiovascular System.
In Nutrition Therapy and Pathophysiology (Third ed., pp. 480-510). Boston, MA:
Cengage Learning.
23. Just before Susan is discharged, her mother asks you, “My friend who owns a
health food store told me that Susan should use stevia instead of artificial sweeteners
or sugar. What do you think?” What will you tell Susan and her mother?
When someone has diabetes, including sweets in their diet requires careful planning. The
FDA has approved many artificial sweeteners so that people with diabetes can use them
in order to help curve their craving for something sweet. Stevia is a highly purified
product that comes from the stevia plant and is several hundred times sweeter than sugar.
According to the FDA, stevia is considered safe as a food additive and tabletop
sweetener. Stevia is low-calorie and can be found in most stores. I would tell Susan and
her mom that the use of stevia is okay, just as long as Susan watches the amount that she
adds to foods; only a small amount is needed when you use sugar substitutes due to the
increased sweetness.
24. Select two high-priority nutrition problems and complete the PES statement for
each.
Excessive energy intake (NI-1.3) related to diet as evidenced by diet history.
25. For each PES statement that you have written, establish an ideal goal (based on
the signs and symptoms) and an appropriate intervention (based on the etiology).
Susan was consuming well over 1000 kcal than her recommended energy needs. A goal
for her would be to cut back on the foods she eats with saturated fats, since those have
high caloric values and many empty calories. Examples of these foods would be the Coke
she drinks as well as her Snickers. As an intervention, I would have her switch out these
foods with healthier options that are more nutrient dense and then monitor her lab values
and weight to make sure she is consuming fewer calories while maintaining a healthy
weight.
Susan was consuming roughly 500 grams of carbohydrates on a daily basis. A goal would
be to help her lower her carbohydrate intake from 500 grams to 300 grams (her current
diet order). Limiting her breads and grains in one day can do this. Based on her usual
dietary intake, she usually consumes pizza, a sandwich, and spaghetti all in one day. By
switching out her spaghetti with grilled chicken will lower her carbohydrate intake, lower
her caloric intake, and raise her protein. Teaching Susan how to carb count will be a vital
area to teach her. Monitoring her blood glucose levels as she counts her carbs will also be
important.
26. Does the current diet order meet Susan’s overall nutritional needs? If yes,
explain why it is appropriate. If no, what would you recommend? Justify your
answer.
Yes, for the most part Susan’s diet order does meet her nutritional needs. Calculated in a
previous question, Susan’s estimated energy needs is about 2500-3000 kcal. She is
receiving 2,400 kcal from her current diet order, which falls just short of her daily needs.
By calculating her protein needs, she needs about 40 grams of protein. Her diet order
calls her to have 55-65 grams of protein. By consuming more protein foods into her diet,
will help raise her caloric intake from 2400 kcal to 2500-3000 (her recommended intake).
From her 24-hour recall, she was consuming roughly around 500 grams of carbohydrates.
Lowering that number to 300 grams in her diet order will help keep her blood glucose
level more in check. Overall, I think her diet order does meet her nutritional needs.
27. Susan is discharged Friday morning. She and her family have received
information on insulin administration, SMBG, urine ketones, recordkeeping,
exercise, signs, symptoms, and Tx of hypo-/hyperglycemia, meal planning (CHO
counting), and contraception. Susan and her parents verbalize understanding of the
instructions and have no further questions at this time. They are instructed to
return in 2 weeks for appointments with the outpatient dietitian and CDE. When
you come in to work Monday morning, you see that Susan was admitted through the
ER Saturday night with a BG of 50 mg/dL. You see her when you make rounds and
review her chart. During an interview, Susan tells you she was invited to a party
Saturday night after her discharge on Friday. She tested her blood glucose before
going to the party and it measured 95 mg/dL. She took 2 units of insulin and knew
she needed to have a snack that contained approximately 15 grams of CHO, so she
drank one beer when she arrived at the party. She remembers getting lightheaded
and then woke up in the ER. What happened to Susan physiologically?
Upon leaving the hospital, Susan and her family did not receive any information on
diabetes and alcohol, rightfully so considering she is not yet of age. However, because of
this lack of knowledge, Susan experienced a couple things regarding her diabetes
management on Saturday night. Alcohol can raise a person’s blood sugar and then bring
it down on its own. Therefore, Susan had no need to take extra insulin in order to try and
make up for the alcohol. When she tested earlier in the night, her blood glucose level was
95 mg/dL, which is a normal level. She took insulin for a snack, which she ended up not
eating, causing her blood sugar to drop. So between her blood glucose dropping due to
the lack of snack and then dropping some more due to the alcohol, that is why Susan felt
lightheaded and had to be admitted back into the hospital.
28. What kind of educational information will you give her before this discharge?
Keep in mind that she is underage for legal consumption of alcohol.
Susan is well below the of age line as far as alcohol consumption is concerned. However,
it is clear that she still participates in the consumption of alcohol from time to time. I
would encourage her to stay away from alcohol until she has a better handle on her
diabetes and insulin regimen. Her parents will probably punish her to some extent for
participating in the illegal activities, which may help her shy away from alcohol, but as
the dietitian, you don’t know for she how they will handle that issue. Susan is going to do
what she wants to do, as all teenagers think, so educating her on the effects of alcohol and
T1DM would be beneficial after that specific situation occurred. If Susan choses not to
listen or if the dietitian overlooks alcohol education, there is an increased risk that she
will end up back in the hospital for the same reason.
References
Cholesterol Abnormalities & Diabetes. (n.d.). Retrieved November 17, 2015, from
http://www.heart.org/HEARTORG/Conditions/Diabetes/WhyDiabetesMatters/Chol
esterol-Abnormalities-Diabetes_UCM_313868_Article.jsp#.VkjVkGTBzGc
Nelms, M., Sucher, K., & Lacey, K. (2016). Disease of the Cardiovascular System. In
Nutrition Therapy and Pathophysiology (Third ed., pp. 480-510). Boston, MA:
Cengage Learning.
Noble, J., & Erlich, H. (2012). Genetics of Type 1 Diabetes. Retrieved November 17,
2015, from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3253030/
Your Guide to Diabetes: Type 1 and Type 2. (n.d.). Retrieved November 17, 2015, from
http://www.niddk.nih.gov/health-information/health-topics/Diabetes/your-guide-
diabetes/Pages/index.aspx