Building Competency in Diabetes Education THE ESSENTIALS

2-96 | CHAPTER 2

h) Identifies risk situations for nocturnal hypoglycemia. States preventative action appropriate to these situations, if indicated. i) Identifies how technological interventions can decrease rate of hypoglycemia. a) Uses pattern management principles to determine appropriate adjustments in insulin regimen to decrease incidence of hypoglycemia. b) Uses pattern management principles to identify a rebound high BG; states possible cause, as well as signs and symptoms. c) Identifies new situations where risk of hypoglycemia is present.

Level 4: Advanced

BG = blood glucose

Module 4. Knowledge of healthy eating for diabetes

Level

Knowledge

Level 1: Survival

a) Identifies foods that affect BG. b) Verbalizes appropriate portion sizes of carbohydrate-containing foods. c) Recognizes the need to distribute food throughout the day (i.e. three meals, no more than six hours apart, and snacks, if applicable). a) Verbalizes appropriate portions of protein and fat. b) Understands that weight control can assist with glycemic control. c) Recognizes the need for consistent portions of carbohydrate-containing foods to assist with consistent BG control. a) Defines carbohydrate (starch, sugar and fibre). b) Verbalizes that insulin dose/medication is based on carbohydrate intake. c) Understands that different foods affect BG at different rates. a) Able to count carbohydrate content of daily meals/snacks. b) Reads food labels and uses information appropriately for carbohydrate counting. c) Relates the need for consistent carbohydrate intake in order to establish baseline insulin doses.

Level 2: Basic

Level 3: Intermediate

Level 4: Advanced