Diabetes Mellitus Type II

Diabetes is a disease that develops as a result of the body's inability to make appropriate use of food consumed, which in turn is the result of an insufficiency of insulin (Robertson, 1995, p. 35). Type I diabetes is defined as insulin-dependent diabetes, while Type II diabetes is defined as non insulin-dependent diabetes. A wide variety of complications may result from this chronic disease (Betts, Betts, & Betts, 1995, p. 415). This research examines Type II diabetes mellitus from a nursing perspective with emphasis on assessment, diagnosis, intervention, and risk factors.

Genetic defects in insulin secretion rather than insulin resistance appear to be the critical factor that predisposes people to non-insulin-dependent diabetes mellitus--NIDDM (Robertson, 1995, p. 35). Between 35 and 55 percent of NIDDM patients exhibit faulty response of insulin secretion when their blood sugar was raised. Only five-to-15 percent of these patients are characterized by insulin resistance, which contradicts the widely held belief that faulty insulin secretion follows insulin resistance. NIDDM is a heterogeneous disorder characterized by impaired insulin secretion and impaired tissue sensitivity to insulin. It is well established that genetic and environmental factors play an important role in the pathogenesis of this condition. Hyperglycemia and hyperinsulinemia, both of which occur in i

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ons Dietary therapy is an important intervention in Type II diabetes cases (Govindji, 1994, p. 561). Education and counseling by the nurse practitioner in relation to a dietary regimen is essential. The current nutritional guidelines suggest that the daily diet of diabetic patients should consist of 55-to-60 percent carbohydrate, less than 30 percent fat, and 0.8 g/kg of protein. Each of these recommendations is accompanied by one or several corollaries. Attempts should be made to substitute unrefined (complex) carbohydrates for refined (simple) sugars, because the former generally result in a less severe elevation in blood glucose after ingestion. Protein intake should probably be decreased in most people with diabetes, but certain patients deserve special attention in this regard, since moderate-to-severe protein restriction probably slows the deterioration of renal function in patients with diabetic nephropathy. Finally, fat intake should be minimized and closely monitored so that cholesterol (<300 mg/d) and polyunsaturated fats (six-to-eight percent of daily energy) are avoided in favor of saturated (<10 percent of daily energy) and monounsaturated fats. Additional dietary guidelines include moderation in sodium intake
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Approximate Word count = 2592
Approximate Pages = 10 (250 words per page)

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