Dietary Catering in Management of Obese Patient with Diabetes

Abstract

Dietary catering is a novel type of food service in which a patient is provided every day with meals prepared strictly according to dietary plan with calculated amount of energy and macronutrients. This type of dietary care is similar to health care centers with much lower cost, as it does not require any additional assisted care for the patients except dietary plan and food preparation. Every day delivery guarantees high quality of meals. This service seems to be convenient tool in management of obese and ill patients, however information on effectiveness of this service on health and weight of the patients is lacking. Effect of dietary catering on weight loss and blood glucose was tested on an elderly patient who had difficulties with preparation of meals according to nutritionist recommendations. Patient was a 71 year old male with diabetes (type 2) diagnosed 7 year earlier and treated with Novo Rapid insulin and metfotmin. At the start point of treatment patient had a BMI of 27 kg/m 2 and waist circumference of 105.7 cm, blood glucose level was 170 mg/dl and HBA 1C was 8.9%. 1500 kcal diet with 5 izocaloric meals containing 42 g of carbohydrates each was applied for 8 weeks using diet catering regime. At the end point of treatment weight loss of 4.7 kg was observed with waist circumference of 100.5 cm and blood glucose level decreased by 50 mg/dl with HBA1C decrease of 1.2%. Both weight and HBA 1C levels were the lowest values noted in 5 years for this