| Standing orders and practices | Diet | Pathophysiology | Insulin Management | 
|---|---|---|---|
| 
						
					 
					  What is the patient					 
					
					 The provider is often seen as the expert in diabetes management, but this individual is the  expert of their disease. 
					 | 
				
				
						
					 
					  What is after the patient eats (so insulin can be adjusted based upon intake)					 
					
					 This is the best time to administer insulin for a patient with a history of poor intake? 
					 | 
				
				
						
					 
					  What is infection					 
					
					 Post operative patients with glucoses at or above 220 mg/dl can have this adverse outcomes 
					 | 
				
				
						
					 
					  What is 180					 
					
					 Type 2 diabetes with 2 or more readings above this glucose level should be started on insulin in the hospital 
					 | 
						
| 
						
					 
					  What is 140 - 180					 
					
					 This is the target glucose for diabetic inpatients 
					 | 
				
				
						
					 
					  What is carb counting					 
					
					 This task is key in determining the amount of nutritional insulin needed for each meal 
					 | 
				
				
						
					 
					  What is 12 - 16					 
					
					 Healthy diabetics can store glucose for this many hours 
					 | 
				
				
						
					 
					  What is nutritional or bolus insulin					 
					
					 A normal pancreas responds to a meal by releasing this type of insulin (basal, nutritional or correction) 
					 |