Nutrition: Diabetes – a biochemical and dietary perspective
Aimed primarily at translators and interpreters, but of great interest to everyone, this seminar explores the mechanisms of at least 10 factors that can contribute to the development of Type 2 Diabetes. It is important for everyone to have a detailed understanding of how or why Diabetes Type 2 develops and also to understand dietary management and prevention of the condition. According to the World Health Organisation the prevalence of Diabetes for all age-groups worldwide was estimated to be 2.8% in 2000 and 4.4% in 2030. The total number of people with Diabetes is projected to rise from 171 million in 2000 to 366 million in 2030. The costs to any health system are huge. The NHS (UK) calculates that Diabetes costs approximately £23.7 billion in the UK in 2010/11, including both direct and indirect costs. The current cost of direct patient care (treatment, intervention and complications) for those living with diabetes is estimated at £9.8 billion (£1 billion for type 1 diabetes and £8.8 billion for type 2 diabetes. While Diabetes Type 2 has a casual link to obesity, not everyone diagnosed with Diabetes Type 2 is obese.
Jenny originally trained as a general nurse in South Africa before retraining in Human Resources Management. Her interest in biochemistry and nutrition developed as a result of her son’s diagnosis of Autistic Spectrum Disorder at the age of 4. She trained at the British College of Nutrition and Health which is affiliated with Greenwich University in the UK. She qualified as a Registered Nutrition Therapist in 2007 and has since been working in private practice. She specialises in Diabetes Management, Digestive and Autoimmune Disorders.
1 h 16 min
Who should watch it?
Anyone translating or interpreting in the health and nutrition sector, medical translators, and other professionals interested in improving dietary habits to control and prevent diabetes.
What are the benefits to you?
After the webinar you will be more aware of the complexities of Diabetes Type 2, dietary prevention and treatment.