When teaching a adolescent with type 1 diabetes about dietary management, what instruction should the nurse include?

When teaching a adolescent with type 1 diabetes about dietary management, what instruction should the nurse include?

• A. Meals should be eaten at home.
• B. Foods should be weighed on a gram scale.
• C. A ready source of glucose should be available.
• D. Specific foods should be cooked for the adolescent.

Answer: (C)

Having a ready source of fast-acting glucose is essential in dietary management for a teen with type 1 diabetes. Insulin therapy and daily activities can cause hypoglycemia, sometimes quickly, so teaching the adolescent to carry glucose tablets, juice, or another rapid source of sugar ensures they can treat lows promptly and safely before they worsen. A typical approach is to use about 15 to 20 grams of fast-acting carbohydrate, check the blood glucose after about 15 minutes, and repeat if still below the target range. Once the reading is back to normal, a small snack can be given if the next meal isn’t soon, to prevent another drop. This emphasis on having quick glucose handy is more critical than where meals are eaten, whether foods are weighed, or cooking specific foods, because it directly prevents dangerous hypoglycemia across all settings, including school and sports.

Having a ready source of fast-acting glucose is essential in dietary management for a teen with type 1 diabetes. Insulin therapy and daily activities can cause hypoglycemia, sometimes quickly, so teaching the adolescent to carry glucose tablets, juice, or another rapid source of sugar ensures they can treat lows promptly and safely before they worsen. A typical approach is to use about 15 to 20 grams of fast-acting carbohydrate, check the blood glucose after about 15 minutes, and repeat if still below the target range. Once the reading is back to normal, a small snack can be given if the next meal isn’t soon, to prevent another drop.

This emphasis on having quick glucose handy is more critical than where meals are eaten, whether foods are weighed, or cooking specific foods, because it directly prevents dangerous hypoglycemia across all settings, including school and sports.