diabetes and nutritional managemant

DIETARYMANAGEMENT

OFDIABETES

Bushra TariqConsultant Dietitian Darul Sehat Hospital

TREATMENT GOALS OFDIABETIC DIET

• Optimize blood glucose control.

• Achieve and maintain reasonable body weight.

• Optimize lipid and lipoprotein profile.

• Reduce blood pressure.

• Prevent or delay the progression of chronic

• complications.

• Promote overall health through optimal

• nutrition.

NUTRITION RECOMMENDATIONFOR DIABETES MANAGEMENT

Each Person With Diabetes is Different!

SETTING UP THE DIABETIC DIET

• Calculating caloric needs

• Determining dietary distribution of

• Dividing the daily prescription into practical, healthy meals.

HOW MUCH ENERGY DO WE NEED ?

COMPONENT OF A DIABETIC DIET

BASIC NUTRITIONAL STRATEGIES

1. Distribute The Food Throughout The Day

Small & frequent meal

Appropriate spacing time: 4 hours interval

Choose healthy CHO, protein & fat

2. Consistency & Variety

Consistent eating habits

Try to eat the same amount of food at about the same time

Include a variety of foods

DIEBETIC PLATE

How to choose carbohydrates

• Complex carbohydrates are good for our health.

• Simple carbohydrate easily increase our blood sugar, so decrease their consumption.

• Eat carbohydrates only in recommended amounts.

• Choose complex carbohydrates high in fibree.g unpolished rice, ragi ,whole wheat

Proteins

• Repair of tissues, immunity

• Sources: pulses, nuts, milk and milk products, meat, egg, fish, poultry.

• Egg ,poultry and red meat have saturated fats in them.

• Good source of proteins are dals, sprouts, fish, egg whites, chicken breast.

FATSInvisible Fats:

• Coconut

• Peanuts, Almonds, Cashewnuts etc.

• Condiments like pappad, pickles, chutney’s etc.

• Garnishes like cheese, cream, white sauce, etc.

• Bakery items like biscuits, kharis, puffs, etc.

• Farsans and sweets

• Non-Vegetarian food

• Milk & milk products

Total Fat

• Total fat intake is most important

• Invisible sources of fat should be included in the total fat intake

• Total fat intake is closely related to serum lipids

• Recommended intake is 20 gms per person per day

• Diets should not provide more than 30% calories from fat

CHOICE OF A HEALTHY COOKING MEDIUM:

a controversial subject A consumer is a confused

lot as far as choosing the

right kind of cooking

medium is concerned.

Every supplier of any type

of cooking oil claims the

same to be best for health

A common man is not

aware of the yardstick by

which any cooking oil could

be rated as the best one

CHOLESTEROL

BALANCING

OXIDATION

STABILITY

Recommended fats (heart friendly oils )are MUFA e.g..

ground nut oil, rice bran oil, olive oil

Dietary cholesterol

• Associated with animal fat

• Sources of dietary cholesterol : ghee, cream butter, non-vegetarian foods.

• Excess consumption of fat leads to production of fat in our body

• Prudent fat intake : 3-4 tsp/day/person

• Good oils :ground nut oil, olive oil, rice bran oil

WHAT IS THE GLYCEMIC INDEX (G.I)

Numerical system that measures how fast a

particular food will raise the blood

glucose. The higher the blood glucose

response, the higher the G.I.

THE GLYCEMIC INDEX OF SOMECOMMON FOODS