Nutrition and diabetic foot ulcers
Diabetic foot disease costs Australia 875 million dollars every year. Josephine and Kate work together at IPC community Health in Melbourne as part of a multidisciplinary team in a high risk foot clinic, which deals with the management of diabetic foot ulcers
There are currently no evidence based guidelines specifically relating to the nutritional management of diabetic foot ulcers. This webinar provides dietitians with the resources to treat our clients with DFU. It gives the definition of a DFU, causes, pathology and treatments, and discusses how to use the following factors to assess and treat clients with DFU:
Medical History/Medications
Stage/severity of ulcer(s)
Clinical concerns: e.g. nausea, vomiting, exudate, diarrhoea, general bowel function
Laboratory values: Creatinine, Albumin/Pre-albumin, Blood Glucose Levels, Renal Profile, etc
Weight changes, Appetite, Estimated caloric, protein, vitamins, and mineral intake
The role of macronutrients (especially protein), micronutrients, arginine
The importance of hydration
Hyperglycaemia and Obesity
The role of the Podiatrist
We are also provided with an extensive list of resources.
As Dietitians, what we can use to guide our treatment and what Josephine and Kate describe is the use of our professional and clinical judgement.
For more information and to register click here