Building Competency in Diabetes Education THE ESSENTIALS

FOUNDATIONS OF DIABETES SELF-MANAGEMENT EDUCATION AND SUPPORT| 2-97

d) Calculates carbohydrate:insulin ratio for each meal and snack. e) Demonstrates appropriate use of the carbohydrate:insulin ratio. f) Relates that changes in fat and protein portions may affect BG.

BG = blood glucose

Module 5. Knowledge of blood glucose testing

Level

Knowledge

Level 1: Survival

a) Identifies preprandial and postprandial target BG ranges. b) Demonstrates ability to perform SMBG* according to manufacturer’s instructions. c) Describes benefits of SMBG. d) Describes safe and proper sharps disposal.

Level 2: Basic

a) Identifies own target range for A1C. b) Understands the concept of time in range.

Level 3: Intermediate

a) Performs laboratory/meter correlations as per manufacturer instructions. b) Demonstrates ability to use and maintain monitoring equipment in good condition. c) Verbalizes actions to take if BG is consistently out of goal range (i.e. repeated hypoglycemia/hyperglycemia). d) Identifies target ranges before meals and at other essential times (after meals and between meals). e) Identifies value of use of CGM and other technological interventions for SMBG. a) Incorporates SMBG into routine daily activities. b) Uses SMBG test results to problem-solve with BG and make changes. c) Analyzes BG values, insulin doses, meal and activity plans and makes appropriate alterations in one or more treatment components.

Level 4: Advanced

A1C = glycated hemoglobin; BG = blood glucose *SMBG = self-monitoring of blood glucose can include intermittent or continuous blood glucose monitoring