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Nutrition Professionals

I

IanieBeanie

Newbie
Messages
3
Type of diabetes
Researcher
Treatment type
I do not have diabetes
Hey guys. I'm a trainee dietitian. I'm very aware that dietitians aren't really accessible to most of the public - they are either too far away or too expensive. A lot of people just never hear about them. I was looking at ways to make us more accessible and was hoping that you might help me out??
Dietitians are professionally indemnified, evidence-based nutritionists who usually work in hospitals.
1. Did you know what a dietitian was, before reading this?
2. Would you be interested in a consultation with one?
3. Would video-call be an ok way to have this consultation?
4. How much would you expect to be charged for a 30 minute video-call consultation with a dietitian?
5. Do you feel like that the media is full of false information about nutrition?
6. How do you feel you're affected by what you eat?

For everyone who answers this, thanks a million for your time, I really do appreciate it
 
Many of us on here have had rather strange advice from dieticians. Almost all carbs we eat are converted to the glucose we as diabetics can´t metabolise and still we are advised to eat carbs, a lot of them, and to eat only little fat but fat has no effect on bg. I choose to eat LCHF and am doing very well with a normal bg both fasting and postprandial as long as I don't eat anything carby and cholesterol is fine with HDL at 2.2 and triglycerides 0.7. On a high fat diet.

When dieticians start to catch up on diet that works I might be interested but until then, no I don't think so.
 
Ditto, same from me too. The 2 dieticians I have seen although very nice people were completely non-plussed as to why I ate the way I eat. They dismissed me because they couldn't 'help' me. I was actually told I should eat scones rather than cake duhhhh. I don't even eat scones.
 
Ditto 2. Without meds I cannot eat or tolerate sugars or carbs, they are a poison to me!
Why have I been told to eat 'more healthy' by all dieticians who are under some form of trance quoting the 'well plate' over and over!
 
Until my consultant advised everybody in the hospital they were still going to give me glucose if I had a hypo!
Until my consultant swore at my dietician and told her I cannot eat carbs and sugar did she get the message.

There needs to be a serious rethink because there are millions of diabetics in this country, who are being lead down the garden path, by WRONG advice, the advice is killing them! Slowly.

The epidemic that is diabetes has and will be bringing the healthcare industry to a grinding halt, because the system, cannot handle any more.

The food industry is churning out heart attack after heart attack, and yet the politicians and health chiefs have got their snouts in the trough!









Have a read through the site and witness the success stories that a good low carb diet has done for these people on here.
 
I still haven't got an appointment to see a dietitian ... But as I have sorted my self out will not bother now .. Most don't understand the word vegetarian or low carb high fat diet ... Put the two together and you are just told to eat fish !!!!!!!!!! Vegetarians don't eat fish is just not comprehended by any dietitian I have seen.

Why would anyone want to pay for a dietitian !!
 
IanieBeanie said:
Hey guys. I'm a trainee dietitian. I'm very aware that dietitians aren't really accessible to most of the public - they are either too far away or too expensive. A lot of people just never hear about them. I was looking at ways to make us more accessible and was hoping that you might help me out??
Dietitians are professionally indemnified, evidence-based nutritionists who usually work in hospitals.
1. Did you know what a dietitian was, before reading this?
2. Would you be interested in a consultation with one?
3. Would video-call be an ok way to have this consultation?
4. How much would you expect to be charged for a 30 minute video-call consultation with a dietitian?
5. Do you feel like that the media is full of false information about nutrition?
6. How do you feel you're affected by what you eat?

For everyone who answers this, thanks a million for your time, I really do appreciate it
Click to expand...

Hi and welcome to the forum :)

1) Yes, I was well aware.

2) No not at the moment but last seen one around 5 years ago.

3) No I'd rather speak to one in person.

4) I wouldn't pay as I can see one through the NHS.

5) Almost certainly, the media is full of 'experts' who think they can tell us how to eat.

6) Try and stick to all things in moderation so feel quite healthy overall. A diet has to be three things, one is it must be healthy and provides all the nutritional requirements that you need, two is one that you are happy with and can live with for the rest of your days, and fiinal one is it must be enjoyable and not restrictive to the point that you constantly crave things.

Hope that helps and good luck with your training.
 
1) Yes, I was well aware.

2) No, never seen one in 30+ years of type 1. Don't need to see one either.

3) No I'd neither talk over phone! or in person

4) I wouldn't pay as I can see one through the NHS.

5) Almost certainly, the media is full of 'experts' who think they can tell us how to eat.

6) Agree with Noblehead, but even stronger thoughts that until the NHS can lower the carbs advised in their dietary information, and the details of how data was manipulated to get generations on to low fat everything, and especially skimmed and semi skimmed milk... I will never take advice from any departments any way linked to the government ( whose Ministers are all overweight).






Sent from the Diabetes Forum App
 
Hey guys, thanks a million for your help, excellent stuff. I've had this experience before when working on diabetes-specific apps, that dietitians are very poorly thought-of in the diabetic community. The thought process behind the low fat diet for diabetics is that it should help to prevent co-morbidities that are associated with diabetes, however given that the development of these comorbidities is dependent on blood glucose control it does seem a very strange way of thinking to me. You guys clearly live with this condition and develop a really strong perspective of it, so it'll be great for me to be able to take this knowledge into class as well as to research the evidence base for the current guidelines -I'll post regarding this investigation as well as any changes coming up in our BDA diabetic guidelines. Again, thanks so much!
 
Totto said:
Many of us on here have had rather strange advice from dieticians. Almost all carbs we eat are converted to the glucose we as diabetics can´t metabolise and still we are advised to eat carbs, a lot of them,
Click to expand...

If anything the standard advice is even worst than that. Since it is to eat large amounts of "starchy carbohydrates". Which means amylopectin and amlyose which are the richest sources dietary glucose you can possibly eat. Whilst at the same time demonising "sugars", all of which are lower in glucose than "starches".

I wonder if the original poster can explain why this possibly makes any sense. IME many so called "experts" don't even appear to know the basic chemistry.
 
While not yet qualified or an expert in this area, I'm lead to believe that this advice re starchy carbohydrate may be due to a slower release of glucose from complex carbohydrates, resulting in reduced spikes in the relevant hormones and blood sugar than with faster release carbohydrates - even at the cost of greater glucose load.

I'm told that the low carbohydrate diet has been partially avoided so far in official guidelines as it is 'difficult to adhere to', and the guidelines tend towards a compromise between the ideal diet and the achievable diet - the authors feel that if someone finds a diet difficult to adhere to they are more likely to give up on it entirely rather than to adapt it. I've spoken to a number of colleagues, and while the guidelines are waiting for further research on the matter there are definitely a number of dietitians out there who do work in conjunction with the more dedicated clients to develop a low carb diet plan. Really interesting re the amylopectin and amlyose composition there mpe. I look forward to seeing further development in this area of dietetics soon
 
Last edited by a moderator:
This 'difficult to adhere to' argument. Well yes it can be, especially at first, but once you get the positive feedback of good BG control (and weight loss as a handy byproduct) then for most motivated people on here you don't want to go back. Success is a damned good incentive to keep at it. And we monitor ourselves by testing, usually with meters and strips we buy ourselves and often against the advice of GPs and dieticians. But how else are we to know what food spikes and which doesn't? This is an empirical exercise for us and so we need the real data not some generic useless NHS guidance.

For the vast majority of diabetics (I'm speaking T2 here) who aren't motivated or who blindly accept the guidance only to see their HbA1c numbers steadily rise (without more and more drugs anyway) it is more of a problem I accept. Frankly they need to be incentivised by showing them pictures of what happens if you don't control the condition, and educated that the drugs are not a silver bullet to enable you to carry on regardless.
 
IanieBeanie said:
While not yet qualified or an expert in this area, I'm lead to believe that this advice re starchy carbohydrate may be due to a slower release of glucose from complex carbohydrates, resulting in reduced spikes in the relevant hormones and blood sugar than with faster release carbohydrates - even at the cost of greater glucose load.

I'm told that the low carbohydrate diet has been partially avoided so far in official guidelines as it is 'difficult to adhere to', and the guidelines tend towards a compromise between the ideal diet and the achievable diet - the authors feel that if someone finds a diet difficult to adhere to they are more likely to give up on it entirely rather than to adapt it. I've spoken to a number of colleagues, and while the guidelines are waiting for further research on the matter there are definitely a number of dietitians out there who do work in conjunction with the more dedicated clients to develop a low carb diet plan. Really interesting re the amylopectin and amlyose composition there mpe. I look forward to seeing further development in this area of dietetics soon
Click to expand...

'difficult to adhere to' - says who?

My dietitian actively discouraged me from low carbing. At the consultation she told me not to do it then later sent me the healthy plate leaflet in the post with "eat more carbs, eat less cheese" handwritten on it.

Whether I can adhere to the low carb regime is up to me surely. I should at least be given the option to try it together with her support and guidance.
 
While we are on the subject Southport GP's paper was used at the annual conference of Diabetes UK to support the motion that they should stop recommending carbs with everything to diabetics . The proposition won 70:30.
 
1. Did you know what a dietitian was, before reading this? Yes I met one
2. Would you be interested in a consultation with one? Never again
3. Would video-call be an ok way to have this consultation? No
4. How much would you expect to be charged for a 30 minute video-call consultation with a dietitian? Never going to happen
5. Do you feel like that the media is full of false information about nutrition? Absolutely, don't start me off
6. How do you feel you're affected by what you eat? Very much so
 
I think that if the dietitians concentrated on explaining that this is not a diet, but a lifestyle change to lower their carbs then many, many people would certainly succeed, as the majority of low(er) carber's here are proof of.
We do it without support from professionals in the majority of cases, and me personally have been a lower carber for 30+ years.. Just didn't know it. Thankfully, due to the information here from Phoenix I am adding more fat and protein in to my diet, as I wasn't having enough.
In all my years and at now 51, all gp's and consultants have always given me complimentary comments ref my physique... But not one of them has asked what I eat...that's wrong..
Have they thought I just have a good metabolic rate? Only been gardening for 10 years, and compliments have been there for at least 30years..

Hard to maintain low carb lifestyle... No... But I do eat lots more carbs at Christmas.


Sent from the Diabetes Forum App
 
IanieBeanie said:
While not yet qualified or an expert in this area, I'm lead to believe that this advice re starchy carbohydrate may be due to a slower release of glucose from complex carbohydrates, resulting in reduced spikes in the relevant hormones and blood sugar than with faster release carbohydrates - even at the cost of greater glucose load.
Click to expand...

The problem with this idea is that it is at odds with both biology and chemistry. Amylopectin is both the most "complex" and the easiest for the human digestive system to completly hydrolyse. Even partial hydrolysation in the mouth releases glucose which can enter the bloodstream there and then.
By contrast lactose and sucrose are unaffected until they reach the intestine.

The whole "complex carbohydrates equals slow release" appears to be something invented by the food industry to sell breakfast cereal.
 
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