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Nutrition Management of Diabetes

presented by Jo Jo Dantone

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Disclosure Statement:

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.

MedBridge is committed to accessibility for all of our subscribers. If you are in need of a disability-related accommodation, please contact [email protected]. We will process requests for reasonable accommodation and will provide reasonable accommodations where appropriate, in a prompt and efficient manner.

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This course gives students an overview of the basic pathophysiology of nutrition and the diabetes disease state process. Nutrition is the cornerstone of blood glucose control. Participants will learn methods of nutrition management such as carbohydrate counting and the plate method that impact outcomes when taught in diabetes self-management education.

Meet Your Instructor

Jo Jo Dantone, MS, RDN, LDN, CDE, 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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Chapters & Learning Objectives

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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.

More Courses in this Series

Diabetes Management Using Medications and Technology

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Diabetes Management Using Medications and Technology

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This course gives students an in-depth look at which factors contribute to a successful medication regimen to promote positive outcomes in blood glucose management for persons living with diabetes. The science behind the types of glucose controlling medications, both oral and injectables, will be discussed in detail related to each medication’s maximum doze, onset, duration, and common side effects. The advancement of technology within the diabetes treatment arena has grown exponentially in the past several years. The most current blood glucose monitors, continuous glucose monitors (CGM), insulin pumps, insulin pens and also apps for smart phones will be reviewed.

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Advanced Degrees in Diabetes Education

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Diabetes is being defined as epidemic, pandemic and syndemic. It is essential that diabetes educators be available since to date less than half of all persons living with diabetes have received education and of all people with diabetes only 14.3% show adequate control of blood glucose, blood pressure, and lipids. This course provides students with a summary of all diabetes educator provider levels for diabetes self-management education and support (DSME&S) and subsequent competencies. Students will learn the “how to’s” of becoming a Certified Diabetes Educator. Standards of Practice and Standards of Professional Performance for diabetes educators are the defined.

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Nutrition and Weight Management

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Overweight and obesity are at epidemic proportions in the USA. Americans are eating more and moving less than in any other generation in our history. A former US General Surgeon called the USA obesity epidemic “the War from Within”. It has been said that this is the first generation whose parents will bury their children due to childhood obesity and its related chronic diseases. In this course the student will learn statistics that confirm these statements and dietary intake patterns that have led our nation to this demise and what will need to happen to change the future. The future could have a more positive outcome with some simple changes. Meal patterns, portion sizes, psychosocial changes, activity interventions, motivational techniques, and technology can and will all play a role in changing the trajectory. Individualization is the key to success in weight loss programs. Students will learn simple ways to tailor weight loss programs to each client instead of promoting a “cookie-cutter” approach.

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