This episode we welcome Shirin Doshi, DO to the Clinical Podcast to talk about nutrition and how it relates to diabetes technology. We cover providing advice on eating habits and eating patterns, team-based approaches to nutrition, and how CGMs can influence eating and behavior. Resources referencedCGM and NutritionContinuous Glucose Monitoring and Diabetes Distress TranscriptThis transcript was created with the aid of automatic speech recognition technology. Stephen Legault: Hello and welcome to the ACOFP DO.FM Clinical podcast. I'm Steve Legault, the director of Knowledge, learning and assessment and host for this episode. Today we're going to talk about the important intersection of nutrition and diabetes technology. For people with diabetes, food nutrition choices carry even more significance. With advances in technology, patients can see the impact of those choices almost immediately. Today we welcome Shirin Doshi DO. She's the lead physician advisor for Sparrow Hospital, where she supplies provider education, reviews hospital cases for medical necessity, assists with insurance denials, and continues to assist the medical staff with coding and documentation requirements, who's also part of the planning faculty for the American Diabetes Association supporting healthy eating habits through CGM program. Welcome to the podcast, Doctor Doshi. Shirin Doshi, DO: Hi, Steve, nice to be here. Stephen Legault: Well, thank you so much again for participating, and let's jump right in. But before we get into diabetes specific technology, let's talk about nutrition. I imagine that giving advice on eating habits and food selection can be a tricky area in some cases. How do you go about discussing those food choices that support overall health goals and targets with patients? Shirin Doshi, DO: Well, every patient is different in the way that you speak with them because it depends on their level of understanding and their primary language, etcetera. So, it just depends on what they come to the table with, with their understanding. But one of the key points is that many of our patients do not have significant financial resources, and so it can be really difficult for them to buy, you know, the healthiest foods, the organic food, you know, the, the convenience of major fast-food chains. And some of those types of things are definite barriers. So, what I do is I discuss with them just a healthy balance. Foods, you know, including the good fats, protein, complex carbs, foods that are really dense and fiber and vitamins and minerals. And I explained to them that, you know, you don't have to go to a fancy, expensive organic food store, that you can go to your regular local market. And even frozen options of fruit and vegetables can be quite healthy, and they tend to be quite cheap compared to some of the fresher options. The other thing is that we talk about avoiding, you know, significant amounts of simple sugars, which are in, like, highly processed foods, like candy, you know, cakes, cookies, ice cream, stuff like that. And a lot of the white things such as white pasta, white rice and white bread, you know, trying to steer patients towards more the complex carbs. Fresh food, even though it still has sugar in it, it's, it's still balanced with fiber and, you know, vitamins and minerals, et cetera, and so it is a better option than food that is liquidities, that you just slurp up, that your body doesn't have to work super hard to actually absorb all those nutrients. And if we can get them to just even start making small choices, little baby steps in their nutrition, we can get them to a...
