UNIT FOUR LESSON 10Monitoring Blood Glucose

ObjectivesAt the end of the lesson, participants should be able to:

1. State the benefits of blood glucose monitoring2. Identify recommended blood glucose ranges for

different periods of the day3. Identify causes for high and low blood glucose4. Choose to monitor their blood glucose daily5. Continue to set or revise goals that relate to

managing their diabetes6. Describe feelings and experiences of living with

diabetes7. Identify ways to modify everyday recipes to fit into the

diabetes meal plan

L-esson

Monitoring Blood GlucoseLets you know your blood glucose level at the time of

testing

Monitoring is especially important if you:Take insulinNotice blood glucose is very low or very highHave difficulty managing your blood glucose

Benefits of MonitoringBlood Glucose

• Tells your blood glucose at the time of testing

• Shows if your blood glucose level is high, low, or within target range

• Helps you make appropriate changes in your daily habits

• Helps your doctor or health care team make changesto your treatment plan

When Should You Monitor?Before meals or after a big snack

When Should You Monitor? One to two hours after

breakfast, lunch, and dinner (or an especially big snack)

When Should You Monitor?Before you go to bed

Monitor More Often When: You are sick You are stressed

Monitor More Often When:You are taking a new medication that affects your blood

glucose

Monitor More Often When:You change your physical activity pattern

Monitor More Often When:You change the amount of carbohydrates containing

foods you eat each day

Monitor More Often When:Blood glucose level is consistently outside the range

set by your doctor

Monitor More Often When:You have symptoms of high blood glucose

Monitor More Often When:You have symptoms of low blood glucose:

Palpitations

Rapid heart rate

Nervousness

Sweating

Monitor More Often When: You have symptoms of low blood

glucose:

HungerHeadacheSudden moodiness or

behavior changeDifficulty paying

attention

How to Treat HypoglycemiaTake a blood glucose reading

How to Treat HypoglycemiaTake:

3 to 4 glucose tablets½ cup of juice or regular soda (not diet)2 tablespoons raisins1 cup milk5 to 6 pieces of hard candy1 tablespoon of sugar or honey

How to Treat HypoglycemiaAfter 15 minutes, check your blood glucose again

If it’s still too low, have another serving

Repeat these steps until your blood glucose level is 70 mg/dL or higher

If it will be an hour or more before your next meal, have a snack as well

Important!If the signs of hypoglycemia do not improve after eating

a snack or you are not able to take anything by mouth, contact an emergency number such as 911

Blood Glucose GoalsTime Goal

Before you eat 70 to 130 mg/dL

2 hours after eating

Less than 180 mg/dL

Bedtime 110 to 150 mg/dL

What Is Needed to Monitor Blood Glucose

Blood glucose meter or monitor

Lancing device (tool used to get a drop of blood)

Alcohol pads

Soap and water to wash hands before testing

How to MonitorBlood Glucose Levels

Wash and dry your hands

Insert the test strip into the meter

Prick yourself with a sterile lancet to get a dropof blood

Squeeze finger until the drop of blood forms(the amount of blood that is needed varies depending on the type of meter)

How to MonitorBlood Glucose Levels

Place the drop of blood on the test strip

Place the strip in the meter and wait for your blood glucose number to appear.

Record the number (test result) in your diabetes record book. Also include: date, time, medication and dosage, what you ate, and exercise. Make a note about anything that was out of the ordinary.

Dispose of the lancet and strip in a safe place.

How to RecordBlood Glucose Results

Keep track of your blood glucose levels in a journal

Write down the blood glucose value each time you check

Take note of everything that changed your blood glucose, such as eating too much or being sick

How to RecordBlood Glucose Results

Use the results to make changes in your diet and physical activity as needed

Take your record to every health appointment

Ask your doctor or health care team what you should do if your numbers are higher or lower than your goal level

Changes inBlood Glucose Levels

Causes of HIGH levels

Eating more than usual

Exercising less than usual

Taking certain medicines

Not taking your diabetes medication

Sickness

Stress

Eating foods high in glucose (sugar)

Causes of LOW levels

Eating less than usual or delaying or skipping a meal

Exercising more than usual

Taking more insulin than needed

Taking too much medication

Drinking alcohol

E-mpowermentDiabetes Education Series: Monitoring Blood Glucose

Diabetes Education SeriesDescribe your experiences with monitoring blood

glucose.

What was most difficult for you?

What are ways that you could overcome some of these difficulties?

A-ctionDid you accomplish the goal you set last week?

Set a goal related to monitoring blood glucose

R-eal-Life Problem SolvingAnnabelle’s Story

Annabelle’s Story

Questions aboutAnnabelle’s Story

What is Annabelle’s problem?

What can Annabelle do if her doctor tells her that her problem is not severe hypoglycemia ?

What other information would you pass on to Annabelle about checking her blood glucose number?

Questions aboutAnnabelle’s Story

Please find the Real-Life Problem Solving handout for this lesson in your folder

These questions will help with your understanding of Annabelle’s story

N-utritionMenu:

Two-Cheese PizzaSpinach Dip with Vegetables

See you next week!Topic for the next week:Foot Care

You are in control;work at reaching your goal.

Date:

References:

Margaret E. Cook-Newell, Ph.D., R.D., L.D., CDE Irene Hong-McAtee, MD, MCR

Adrienne Glodt, B.S., Graduate Student Laura Hieronymus, MSEd, APRN, BC-ADM, CDE Cheryl Case, M.S., Harrison County Ann Hollon, M.A., Wolfe County 

Hazel Forsythe, Ph.D., R.D., L.D., CFCS Stephen D. Perry, M.S., R.D., L.D. Pam Sigler, M.S. Lynn Blankenship, M.S., Metcalfe County Theresa Scott, M.A., Floyd County Tamara Thomas, M.S., Franklin County

Rusty Manseau, B.A., Graphic Artist

Author: Ingrid Adams, Ph.D., Assistant Professor , Nutrition and Food Science, University of Kentucky

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