Diabetes education: The whys, whens and hows of blood glucose testing

Testing blood sugars at home is often a dreaded task by people that have diabetes. The thought of pricking the finger several times a day for a number often seems pointless and monotonous. How important is it really, and isn't there an easier way? Hopefully we can answer some of the common questions about blood sugar (glucose) testing.

Who should check blood glucose levels?

The American Diabetes Association recommends blood glucose checks for individuals with diabetes who are: taking insulin or anti-diabetic agents, are on intensive insulin therapy, are having a hard time controlling blood glucose levels, are pregnant, are having low blood glucose levels without the usual warning signs, are having severe low blood glucose levels, or sustained high blood glucose levels. In other words, all people with diabetes should own a home blood sugar meter and use it when needed or as directed by their health care provider.

How do I check my blood glucose?

1. After washing hands thoroughly, insert a test strip into glucometer.

2. Use lancing device on the side (not the pad) of fingertip to get a drop of blood.

3. Gently squeeze/massage finger until a drop of blood forms.

4. Touch and hold edge of test strip to the drop of blood and wait for the result. Blood glucose level will appear on the glucometer's display screen.

With some glucometers, an individual can use their forearm, thigh, or fleshy parts of their hand for testing. Always refer to your glucometer's user's manual for specific instructions.

How often should I change my lancet (the needle I poke my finger with?)

Manufacturers recommend the lancet be changed after each use. We do realize that many people reuse their lancets. Keep in mind they do get dull! If you feel the need to reuse the lancet with your blood sugar testing, then minimally, once a week change the needle.

What Should my blood sugar be?

For most people with diabetes, target levels consistently are:

• Fasting blood glucose level (fasting for at least eight hours) = between 80-130 mg/dl
• One to two hours after meals = lower than 180 mg/dl

Always use the targets your healthcare provider has given you.

When should I test my blood sugar?

How often you check your blood glucose depends upon the type of diabetes that you have, your individualized diabetes treatment plan, and how well your blood glucose is being controlled. Generally the following guidelines are recommended:

• Type I Diabetes: It is recommended to test your blood glucose at least three times per day; often before and after certain meals, before and after exercise, and before going to bed. Changes in your daily routine or during periods of illness, blood glucose levels may need to be checked more often to determine the need for additional insulin administration.

• Type 2 Diabetes: It is often recommended to check your blood glucose one to three times per day, depending upon the number of insulin doses that you take in a 24-hour period. If your diabetes is managed/controlled with other medications, such as anti-diabetic agents, or with diet and exercise alone, you may be able to test your blood glucose levels less often.

What do I do with my results?

Right after calculating your blood glucose level, record the results in a log book. Review results to see how activity, exercise, food intake, and stress affect your blood glucose levels. Watch for patterns: are the readings consistently high or low several days in a row at about the same time of day? If they are, then it's time for a change in the diabetes care plan. Call your physician or the Diabetes Education Department at 319-385-6518 for help.

Laura and Amy's Recipe Corner:

Raspberry and Cream Frozen Yogurt Pie

(Diabetes Cooking July/August 2011)

Crust:

7 chocolate graham crackers

1/4 cup sugar substitute (such as Splenda)

3-4 Tbsp. melted butter

Filling:

1 package (8 oz.) fat-free cream cheese

1 container (6 oz.) light raspberry yogurt

1/3 cup sugar substitute

1 tsp. vanilla

1 container (12 oz.) whipped topping

1 cup fresh raspberries

Directions:

1. Coat 9-inch pie plate with nonstick cooking spray, set aside.

2. Place graham crackers in plastic bag, crush into fine crumbs with rolling pin. Mix crumbs and 1/4 cup sugar substitute in small bowl. Stir in butter until crumbs are moist. Press crumbs crust into bottom and slightly up side of pie plate. Refrigerate.

3. Beat cream cheese, yogurt, sugar substitute and vanilla in bowl with electric mixer until combined. Fold in whipped topping.

4. Spoon filling into crust and spread to edges. Freeze at least 4 hours. Remove from freezer 20-30 minutes before serving. Cut into 10 slices and garnish with raspberries, if desired.

Nutritional Information For 1/10 of Pie:

Calories: 160; Total Fat 5g; Saturated Fat 3g; Protein 5 g; Carbohydrate: 24 g; Cholesterol 12mg; Sodium 249mg