In a perfect world these three steps would help diabetics very much. But, we don’t live in a perfect world (wah, wah, wah). These three steps aren’t difficult. A smattering of awareness might make them become reality.
Awareness and empathy for diabetics is needed, especially from the restaurant industry. I have been told at diners, while traveling, it is my responsibility to know my diabetic son’s nutritional information about his meal that we bought from THEM! I have been asked to put checking supplies away.
These 3 Steps Would Help with eating, however, another post will touch on the needles, and such. In this post, we will cover how 3 things would help Diabetics when they eat out. For anyone with Diabetes, these three steps may seem pretty stupid. Although, I bet all three steps resonate with diabetics that improvement is needed in these areas.
The first step in helping diabetics is: we need restaurants to have current nutritional information on hand. Anyone can use their smart phone to try to calculate how much insulin is needed. Quickly, it is found that different websites have very different nutritional amounts.
Our endocrinologist (who oversees our diabetic son’s health), has told us to trust Fat Secret and Calorie Counter. The truth is, diners change their supplier frequently, which changes the nutritional information.
It thrills my heart, when I tell the server that Champ is Diabetic and they know to offer their laminated Nutritional Menu. On the opposite side of life, I feel hurried, frazzled, and robbed at restaurants that have no idea of their serving sizes, nutrition, or anything. Ugh.
The second thing that would help diabetics, is to list the nutritional components in short increments. In other words instead of only having the calories, fat, sodium, potassium, carbohydrates, fiber, and soluble fiber at the top of the screen or menu, break them up in sections throughout.
Nothing is more frustrating than having to scroll to the top of the screen and count the sections over to figure out the carbohydrates. Because the amount of insulin is so crucial, I often double and triple check the amounts to make sure I am doing it right. It would be so much easier if the nutritional values were replicated through out the menu, not only at the top.
This is the third step in helping diabetics. If restaurants could strictly follow the portion sizes, it would help diabetics greatly. So many times, extra soft ice cream has come out of a machine, and a person is laughing behind the counter, “It’s his lucky day.” Same situation with smoothies, french fries, chicken tenders, popcorn, frozen snow cone syrup, etc; which is dangerous.
It is dangerous because if we give too much insulin for not enough nutrition, our loved one (or the individual), can be perilously low quickly. Low symptoms can include: shaking, trembling, confusion, sweating, hunger, dizziness, and even unconsciousness, brain damage, and death. The other side, is if not enough insulin is given for the amount of food, then the diabetic will be high (blood sugar), which includes excessive urinating, excessive thirst, blurry vision and can even lead to seizures, comas, vomiting, and aggression.
In the same vein, if employees could carefully monitor what is diet and not, that makes all the difference too. No insulin is needed for diet. Although, regular pop could make his blood sugar up into the 500s or higher, depending on how much he drinks. Keep in mind, when my son is “sick,” I often give him regular pop to keep up his blood sugar. Diabetes is one complex disease, sadly.
In this manner, I wrote a similar post called: Dangerous Diabetes. Feel free to read this for more information. To understand the differences between Type 1 Diabetes and Type 2 Diabetes, see this inforgraphic.
What are steps that you see that would help diabetics? What step listed here, has frustrated you most? Please share in the comments below.
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