1. NUTRITION THERAPYPART A – ASSESSMENTPART B – RECOMMENDATIONSPART C – EDUCATION

2. Objectives

3. Why educate?

4. Approach to meal planning

5. Meal planning

6. Achieving optimal glycaemic levels in type 2 diabetes

7. Weight management

8. Benefits of weight loss

9. Assess for weight management

10. Practical advice (1 of 3)

11. Practical advice(2 of 3)

12. Practical advice (3 of 3)

13. What to teach and when?

14. Nutrition education: tools

15. Food Guides

16. Food-based dietary guidelines (FBDG) for South Africa

17. Healthy eating

18. Balance of good health - UK eat well plate

19. Food Pyramid - India

20. Signal system

21. Healthy vs unhealthy food choices

22. Activity

23. Signal system - advantages

24. Handy portion method

25. Handy portion method

26. Plate model

27. Plate model

28. Activity

29. What to teach and when?

30. Food exchanges

31. Food exchanges

32. Carbohydrate exchanges

33. Carbohydrate exchanges

34. Carbohydrate counting - Level 1

35. Carbohydrate counting - Level 2

36. Carbohydrate counting - Level 3

37. Carbohydrate counting

38. Carbohydrate counting

39. Counting recipes

40. Activity

41. Carbohydrate counting - advantages

42. Carbohydrate counting - disadvantages

43. Glycaemic Index (GI)

44. Glycaemic response of glucose and lentils

45. Factors affecting the glycaemic index

46. Factors affecting the glycaemic index

47. Glycaemic index of foods

48. Low GI - advantages

49. Evaluation

50. Eating out