Diet for diabetes Diet for diabetics. These are specific dietary guidelines developed by the American Diabetes Association and the American Dietetic Association for the Control of Diabetes.
Functions: There are two types of diabetes and the nutrition purposes of each are different. With insulin-dependent diabetes mellitus (IDDM), the main focus of diet planning is balance and consistency. Meals must be planned for approximately the same time each day. Meals and snacks should be planned together with the insulin dose and physical activity of the person. The amount and type of food and the carbohydrate, protein and fat contents of meals and snacks should be consistent every day to achieve a balance between food consumption, insulin and physical activities required for optimal control of sugar Of blood (glucose). If these components are not balanced, variations (from very high to very low) in the blood sugar level may occur. Children with insulin-dependent diabetes have special challenges. Dietary plans should be reviewed frequently in order to calculate changes in the child's caloric needs. Physical activity may be harder to plan and may be much more erratic in children than in adults. Children may have a greater tendency to need more snacks when planning their meals because with these meals they may not be able to get the calories they need. Candy can be difficult to ban on children and parents will need extra help for special occasions such as birthdays, when candies are plentiful. With non-insulin-dependent diabetes mellitus (NIDDM), the primary goal is weight management, as 80-90% of these diabetics are overweight. It is recommended a food plan that controls the calories along with proper physical activity. In many cases, weight management and a planned diet control diabetes; In other cases they need to take additional medications.
Recommendations: One should reduce fat consumption. Protein alternatives with less fat are recommended, such as skinless poultry, fish and lean meats. Foods high in fats such as peanuts, butter, margarine, fried foods, bacon, sausages, sauces, salad dressing, mayonnaise, and hydrogenated fat should be avoided. One should buy skimmed or semi-skimmed milk and reduce the consumption of cheese. The harder the cheese the more fat it contains. It is also necessary to reduce the consumption of ice cream. One should eat meat in moderation. The recommended daily allowance is approximately 150 grams of cooked meat that equals 180 grams of raw meat. A portion of 90 grams is about the size of a deck of cards. One should eat more complex carbohydrates, such as starches and whole grain breads, and fiber-rich alternatives should be preferred. Foods rich in carbohydrates produce energy, minerals and vitamins. Foods rich in fiber help lower blood glucose and fat levels. Everyone, including diabetics, should be motivated to eat foods high in fiber and complex carbohydrates. The food sources of complex carbohydrates and fiber are fruits and vegetables, whole grains and breads, peas and beans, lentils and legumes. Less simple or refined sugars should be consumed. Sugar provides many calories without many nutritional benefits, and contains no vitamins or minerals. Foods rich in simple sugar raise glucose levels. Therefore, these foods are not recommended in the basic diet for people with diabetes. Food sources of plain sugar are table sugar, syrup, honey, desserts such as cake and ice cream, candies and carbonated drinks.
You should consume less salt. The salt is made of sodium and chloride. Sodium in salt causes fluid retention in the body and in some people can also cause an increase in blood pressure. Although this does not directly affect blood sugar level, people with diabetes are at a certain risk of getting heart disease, kidney disease or other problems. Because of this risk, it is recommended not to eat foods high in salt regularly and also to reduce the amount of salt used in the kitchen.
People with diabetes should not drink alcohol regularly. If the alcohol is used in a diet plan it should be calculated within the diet plan with the help of a nutritionist. Implementation of dietary recommendations: Dietary recommendations are based on a healthy diet. The eating plan should be specific to a person with diabetes. And pay close attention to the types of food, quantity, meal times, and a true food plan that fits into one's lifestyle.
There is a model for food planning, recommended by the American Diabetes Association, which consists of a list of foods that can be reused by others. Foods are grouped into categories and have an approximate nutritional value. This allows the person to select a wide variety and meals with equivalent nutritional content. A food plan points out the "choices" for each meal (for example, breakfast can contain 2 choices of breads, a choice of fruit, 1 choice of fat and a choice of dairy). Any food from the list of "choices" can be ingested (for example, 1 choice of bread can be substituted for 3/4 cup of cereal, 1 slice of bread, or any other item in the choice list of breads). See below for examples of a recommended menu model containing 1,500 calories per day. The recommended menu plan is child-minded and includes two snacks as part of a daily meal plan.
RECOMMENDED MENU o o o o o
1 cup of oatmeal cookies 1 slice whole wheat bread 120 ml orange juice 1 tablespoon of margarine 1/2 cup of skim milk
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1 whole wheat bread 260 grams of turkey Green salad with tomato slices Fat free french sauce 1 cup of cantaloupe 1 cup of skim milk
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1/2 cup of skim milk 1/2 banana
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1/2 cup of fruit salad 60 g lean roast beef 1 small baked potato 1 cup cooked broccoli 2 table spoons of margarine 1/2 cup vanilla pudding
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1 cup of skim milk 6 biscuits salt and water
Side effects: Implementing an individualized diabetes management plan helps you get better blood sugar control, a better blood lipid level, and better health and well-being.
Notes: Always consult a nutritionist for a specific eating plan for a person with diabetes. Children need extra attention when it comes to food planning. The American Diabetes Association is a great resource for acquiring educational materials and programs for people with diabetes.
Food sources: The main guidelines are to reduce the amount of fat, simple sugar and salt, and increase the amount of complex carbohydrates and fiber-rich foods.