DIET FOR THE PREGNANT
WOMAN WITH DIABETES
Diabetes mellitus is a
group of diseases in which one cannot use or store glucose normally because of
inadequate production or use of insulin. This impaired metabolism causes
glucose to accumulate in the blood, where it causes numer-ous problems if not
controlled.
Some women have
diabetes when they become pregnant. Others may de-velop gestational diabetes during pregnancy. In
most cases, this latter type disappears after the infant is born; however,
there is a 40% increased risk of developing type 2 diabetes later in life.
Either type increases the risks of physical or mental defects in the infant,
stillbirth, and macrosomia (birth weight over 9
pounds) unless blood glucose levels are carefully monitored and maintained
within normal limits.
Every pregnant woman
should be tested for diabetes between 16 and 28 weeks of gestation. Those found
to have the disease must learn to monitor their diets to maintain normal blood
glucose levels and to avoid both hypoglycemia and hyperglycemia.
In general, the
nutrient requirements of the pregnant woman with diabetes are the same as for
the normal pregnant woman. The diet should be planned with a registered
dietitian or a certified diabetes educator because it will depend on the type
of insulin and the time and number of injections. Clients with gestational
diabetes and diabetic clients who do not normally require insulin to control
their diabetes may require insulin during pregnancy to control blood glucose
levels. Oral hypo-glycemic agents have also been approved for use during
pregnancy. Between-meal feedings help maintain blood glucose at a steady level.
Artificial sweeteners have been researched extensively and found to be safe for
use during pregnancy.
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