HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Download to citation manager Request Permissions Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Hayes, J. Search for Related Content PubMed Articles by Hayes, J. Social Bookmarking                What's this?

Case Study: The Benefits of Making a Dietitian Referral for Pre-diabetes

The first 20% of the full text of this article appears below.

	Presentation

 
Initial consultation. D.G., a 54-year-old white man, was referred to a registered dietitian (RD) for pre-diabetes. He had been identified as having pre-diabetes 8 months earlier and was trying to lose weight on his own.

The initial assessment indicated that his height was 67'' and current weight was 185 lb (BMI 29 kg/m²). His waist measurement was 35'', and a 3-year weight history indicated weight fluctuations between 173 and 191 lb.

Recent laboratory tests showed a fasting blood glucose (FBG) of 123 mg/dl, total cholesterol of 249 mg/dl, triglyceride level of 297 mg/dl, HDL cholesterol of 42 mg/dl, and LDL cholesterol of 148 mg/dl. D.G. reported taking atenolol for hypertension and daily aspirin. The referring health care provider stated that D.G. was at increased health risk because of "probable metabolic syndrome."

The RD reviewed with D.G. his diabetes risk factors: age, personal medical history of hypertension, dyslipidemia, pre-diabetes, and BMI > 25 kg/m². He reported engaging in aerobic exercise five times each week for 35-60 minutes per session, but said he had been unsuccessful at eating less fat to lower his cholesterol.

After obtaining information on his usual food intake, the RD recommended that D.G. limit his food intake to 1,800 cal/day, his total fat intake to 25-30% of calories (50-60 g), and his saturated fat intake to 7-10% of calories (14-20 g). They discussed ways to lower calories by eating smaller portions, making lower-fat food choices, and limiting foods high in sugar, such as regular soda. The RD encouraged him to maintain his aerobic exercise routine.

D.G. was assessed to be at the "action" stage of the readiness-to-change behavior change model for physical activity and at the "preparation" stage for managing weight and choosing low-fat foods. He was . . . [Full Text of this Article]

	Questions

 

	Commentary

 

	Clinical Pearls

 

CiteULike    Del.icio.us    Digg    Reddit    Technorati    What's this?