Teaching Plan
As a tutor, make an introduction of diabetes and illustrate the two types of diabetes, i.e. Diabetes type 1 and type 2. One thing to note is that both diabetes types implies an excess of glucose in one’s blood (Edakkanambeth et al., 2017). When it is in excess, serious health problems may get experience by the patient. Intake of a healthy diet aid in maintaining the glucose at the required range (Kummer et al., 2019).
Specific Gains
The main aim of the plan is to teach diabetic patients on how to eat healthy food. Eating the right foods will aid them to gain muscles and make good meal plans through implementing the plate method. They will also be able to identify various foods and be able to group them as either carbohydrates, proteins or fats.
Objectives
- To make sure each patient understands the type of food they should eat
- To inform the patients on what proportion of food gets required of them
- To ensure they know what to eat at what time
Teaching Strategies
Some various methods or strategies will get used in this teaching plan which includes; use of handouts, pretest/posttest, demonstration and use of ppt slides. Handouts will contain meal planning, planning worksheet, food groups’ information and a test to evaluate their understanding. A pretest will get issued to the participants at the beginning of the lesson. The test is to gauge their knowledge of the food groups. After the exercise, ppt slides will get used to introducing the disease, not forgetting to mention the two types of diabetes. An explanation of diabetes physiology will follow. The food groups then get introduced, stating the amounts one need to intake per day and when to eat them. For instance, the patients should get informed that age, level of activity, weight and height affect the amount of food one eats (Maffeis et al., 2017). To make the participants understand what you mean, take a plate that is partitioned and use real food to demonstrate what proportions get needed for what food group. The diabetes plate should have a large portion of vegetables, small portion of protein and grains (Meinilä et al., 2016). Fruits should not be absent and the dairy too. Serve each participant with the diabetes plane for them to have a clear understanding. The teaching process incurs the tutoring money to buy all the food they will be giving the participants after the training and money to print the handouts.
References
Edakkanambeth Varayil, J., Yadav, S., Miles, J. M., Okano, A., Kelly, D. G., Hurt, R. T., & Mundi, M. S. (2017). Hyperglycemia during home parenteral nutrition administration in patients without diabetes. Journal of Parenteral and Enteral Nutrition, 41(4), 672-677. https://onlinelibrary.wiley.com/doi/abs/10.1177/0148607115606116
Kummer, K., Jensen, P. N., Kratz, M., Lemaitre, R. N., Howard, B. V., Cole, S. A., & Fretts, A. M. (2019). Full-Fat Dairy Food Intake is Associated with a Lower Risk of Incident Diabetes Among American Indians with Low Total Dairy Food Intake. The Journal of nutrition, 149(7), 1238-1244. https://academic.oup.com/jn/article-abstract/149/7/1238/5478929
Maffeis, C., Schutz, Y., Fornari, E., Marigliano, M., Tomasselli, F., Tommasi, M., … & Morandi, A. (2017). Bias in food intake reporting in children and adolescents with type 1 diabetes: the role of body size, age and gender. Pediatric Diabetes, 18(3), 213-221. https://doc.rero.ch/record/288977/files/sch_bfi.pdf
Meinilä, J., Valkama, A., Koivusalo, S. B., Stach-Lempinen, B., Lindström, J., Kautiainen, H., … & Erkkola, M. (2016). Healthy Food Intake Index (HFII)–validity and reproducibility in a gestational-diabetes-risk population. BMC public health, 16(1), 680. https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-016-3303-7