case_images: PMC11723826_01
case_images: Nutritional Intervention and Improvement in Postprandial Blood Glucose in Case 1. (A) A photograph of the nutritional intervention. The upper part shows the meal before the intervention, and the lower part shows the meal after the intervention. The intervention consisted of the following changes: (a) reducing the number of fried shrimp from two to one, (b) reducing the pork cutlet to three-quarters, (c) reducing the portion of rice to two-thirds, and (d) reducing the portion of miso soup to two-thirds.
  (B) A graph showing blood glucose levels monitored from before a meal to after a meal, both before and after the nutritional intervention.
case_images: cureus-0017-00000077252-i01.jpg
case_images: PMC11723826_01_cureus-0017-00000077252-i01.jpg
case_images: FIG1
case_images: After the adjustments, the calorie content was reduced to 620 kcal (as shown in Figure 1A). As a result of these changes, there was an improvement in blood glucose levels (as shown in Figure 1B). 
case_images: PMC11723826_02
case_images: Improvement in Postprandial Blood Glucose in Case 2. A graph showing blood glucose monitoring from before a meal to after a meal, both before and after the nutritional intervention.
case_images: cureus-0017-00000077252-i02.jpg
case_images: PMC11723826_02_cureus-0017-00000077252-i02.jpg
case_images: FIG2
case_images: Blood glucose levels improved after the nutritional changes (Figure 2).