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Sas 26ND

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SAS 26

LESSON PREVIEW

CHECKING FOR UNDERSTANDING


Multiple Choice

1. b. the pancreas makes little or no insulin.


Rationale: The causative factor for type 1 diabetes is individual's own immune response causing the destruction of the insulin
producing pancreatic beta cell. As a result, there is insulin deficiency in the body. The onset of this disease is sudden and
can afflict at any age; however, the preference belongs to below 30 years

2. d. chronic complications may develop before it is diagnosed.


Rationale: Type 2 diabetes can stay asymptomatic for a lot of years, creating chronic complications in the patient. For instance, insulin
resistance is very commonly seen in type 2 diabetes patients. At first, to counter this resistance, the pancreatic cells keep
secreting high amount of insulin. The already present hyperglycaemic effect and the increased insulin production, causes a
mismatch in the levels, which eventually worsens over time.

3. d. damage to blood vessels and nerves.


Rationale: Exposing tissues and nerve cells to high levels of glucose, for a long time can be dangerous. It results in tissue damage,
creating fatal complications as the disease progresses. High levels of glucose can bind with proteins that causes alteration in
metabolic pathways, which can prove to be damaging for the tissues.

4. d. the approach that best helps the patient control blood glucose levels.
Rationale: In diabetes, meeting daily nutritional requirements is not sufficient. Diabetes is a metabolic syndrome that requires an
alternative approach that must focus on controlling sugar levels. It needs interventions like diet plans that are devised
according to the glucose levels and the patient's needs. The devised meal plan should be regularly managed according to the
glucose levels.
5. b. restricting carbohydrate to about 30 grams at breakfast
Rationale: The body is the most sensitive to carbohydrates in the morning. Therefore, for a woman with gestational diabetes, it is
recommended to restrict the carbohydrates to 80 grams during breakfast. This can be very helpful in maintaining glucose
levels.

LESSON WRAP-UP
TURN AND TALK

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