Evaluating the Impact of Inadequate Meal Consumption on Insulin-Related . . . Results: Meal consumption ≥50% was observed for 85% of meals with insulin orders, and bedside registered nurses were accurate at estimating this percentage Age ≥65 years was a risk factor for reduced meal consumption (21% of meals 0%-49% consumed, P < 05 vs age < 65 years [12%])
Effects of preprandial versus postprandial nutritional insulin . . . The aim of this study was to evaluate whether implementation of a hospital-wide policy shifting nutritional insulin administration from pre-meal to post-meal was associated with changes in glycemic control or length of stay (LOS)
Relevance of gastric emptying to the timing of prandial insulin . . . Postprandial insulin administration, relative to premeal, was shown to be associated with a reduction in the risk of hypoglycaemia, albeit with a concomitant modest increase in mean daily blood glucose These observations highlight the relevance of the timing of insulin administration to glycaemic control in hospitalised patients with diabetes
Nutritional Priorities to Support GLP-1 Therapy Hypoglycemia can occur in individuals with type 2 diabetes, especially when they are consuming insulin or insulin secretagogues such as sulfonylureas [12,41] Rare side effects include gallbladder disease, pancreatitis, acute kidney injury (typically related to hypovolemia), hypersensitivity reactions, and gastroparesis [ 12 , 41 ]
Reducing Inpatient Hypoglycemic Events: A Focus on Mealtime Insulin We set a target on our institution’s Clinical Priority Scorecard to reduce the overall incidence of insulin-associated severe hypoglycemia (i e , blood glucose <40 mg dL) for all hospitalized adult patients, including those who were pregnant or in intensive care units
A Systematic Review of “Food Is Medicine” Randomized Controlled Trials . . . Traditionally, clinicians treat diet-related diseases with medications, procedural interventions, or nutrition counseling There is increasing support for incorporating the provision of healthy food as a complement to or a component of clinical care to reduce barriers to healthy dietary intake 13 Food Is Medicine (FIM) programs provide free or subsidized healthy food directly to patients and