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DIABETIC DIET PLAN

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Faisal Shaan
Faisal Shaan

This document provides information on managing diabetes through diet, including: 1) Key aspects of diabetes self-management include monitoring blood glucose, following a meal plan, taking medication, and getting regular exercise. 2) A diabetic diet aims to provide nutrition while controlling blood sugar and lipids, maintaining a healthy weight, reducing medication needs, and preventing complications. 3) The diet focuses on carbohydrates, proteins, fats, and fiber, emphasizing low glycemic index foods and permissible foods like vegetables, fruits, dairy, and pulses while limiting sugar, sweets, honey, and sweetened drinks.

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DIABETIC DIET PLAN MANAGING DIABETES WITH HEALTHY DIET Presented by- Faisal Shaan MBBS 2010 Batch
INTRODUCTION TO SELF-MANAGEMENT: Monitoring blood glucose Following a meal plan Taking medication Getting regular exercise Key pieces of diabetes self-management: 1/9
Importance of proper diet in a Diabetic Patient: 2/9 1. To provide adequate nutrition. 2. To control blood sugar and lipids. 3. To maintain ideal weight. 4. Less medication. 5. To prevent complications.
Carbohydrates Diabetics-not restrict the carbohydrate intake but alter the carbohydrate type. Eg-cereals, pulses -complex sugars. Sugar, jaggery , honey and jam -simple sugar . 55-60% of total daily intake of calories. Proteins Proteins can be obtained from-meat, pulses, legumes,milk. They help to reduce the blood glucose and lipids. 10-15% of total daily intake of calories. 4/9
Fats Are concentrated forms of energy. 3 types -saturated ,monounsaturated and polyunsaturated. Saturated =ghee , butter, coconut oil -taken in small quantities. 20-25% of total daily intake of calories. Dietary fiber Part of food not digested in the gut-unavailable carbohydrate. Eg-Whole grains, ragi, jowar, oats, green leafy vegetables. Help reduce blood glucose, serum cholesterol, relieve constipation. Intake of 25 gm dietary fiber per 1000 cal. optimum 5/9
Glycemic index Area under the 2 hour blood glucose response curve(AUC)following the ingestion of a fixed portion of test carbohydrate (50g) as a proportion of the standard either glucose or white bread. Low GI(55 or less) 1-Fruits,veg(except potato, watermelon). 2-Whole grains, beans 3- Lentils Medium GI(55- 69) 1-Sucrose 2-Basamati Rice 3-Brown Rice High GI(70 or more) 1-Baked potato 2-White bread 3- Syrupy foods 4-Candies 6/9
Permissible Foods 1-Green leafy vegetables 2-Seasonal vegetables 3-Soups 4-Dairy products(Skimmed) 5-FruitsApple, guava, pear, papaya. 6-All Pulses -Husked Non Permissible Foods 1-Sugar , jaggery , honey. 2-Potato, beetroot , arvi, sweet potato 3-Fried,canned foods, processed foods 4-Soft drinks, ice creams, fruit juice 7/9
MODIFICATIONS: Foodusedliberally Vegetables Green leafy vegetables High fiber food Foodinmoderate amounts Fats Nuts Cereals Fruits Milk products Eggs Foodtobeavoided Sugar Sweets Honey Sweetened drinks 8/9
DIABETIC DIET PLAN

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DIABETIC DIET PLAN

  • 1. DIABETIC DIET PLAN MANAGING DIABETES WITH HEALTHY DIET Presented by- Faisal Shaan MBBS 2010 Batch
  • 2. INTRODUCTION TO SELF-MANAGEMENT: Monitoring blood glucose Following a meal plan Taking medication Getting regular exercise Key pieces of diabetes self-management: 1/9
  • 3. Importance of proper diet in a Diabetic Patient: 2/9 1. To provide adequate nutrition. 2. To control blood sugar and lipids. 3. To maintain ideal weight. 4. Less medication. 5. To prevent complications.
  • 4. Carbohydrates Diabetics-not restrict the carbohydrate intake but alter the carbohydrate type. Eg-cereals, pulses -complex sugars. Sugar, jaggery , honey and jam -simple sugar . 55-60% of total daily intake of calories. Proteins Proteins can be obtained from-meat, pulses, legumes,milk. They help to reduce the blood glucose and lipids. 10-15% of total daily intake of calories. 4/9
  • 5. Fats Are concentrated forms of energy. 3 types -saturated ,monounsaturated and polyunsaturated. Saturated =ghee , butter, coconut oil -taken in small quantities. 20-25% of total daily intake of calories. Dietary fiber Part of food not digested in the gut-unavailable carbohydrate. Eg-Whole grains, ragi, jowar, oats, green leafy vegetables. Help reduce blood glucose, serum cholesterol, relieve constipation. Intake of 25 gm dietary fiber per 1000 cal. optimum 5/9
  • 6. Glycemic index Area under the 2 hour blood glucose response curve(AUC)following the ingestion of a fixed portion of test carbohydrate (50g) as a proportion of the standard either glucose or white bread. Low GI(55 or less) 1-Fruits,veg(except potato, watermelon). 2-Whole grains, beans 3- Lentils Medium GI(55- 69) 1-Sucrose 2-Basamati Rice 3-Brown Rice High GI(70 or more) 1-Baked potato 2-White bread 3- Syrupy foods 4-Candies 6/9
  • 7. Permissible Foods 1-Green leafy vegetables 2-Seasonal vegetables 3-Soups 4-Dairy products(Skimmed) 5-FruitsApple, guava, pear, papaya. 6-All Pulses -Husked Non Permissible Foods 1-Sugar , jaggery , honey. 2-Potato, beetroot , arvi, sweet potato 3-Fried,canned foods, processed foods 4-Soft drinks, ice creams, fruit juice 7/9
  • 8. MODIFICATIONS: Foodusedliberally Vegetables Green leafy vegetables High fiber food Foodinmoderate amounts Fats Nuts Cereals Fruits Milk products Eggs Foodtobeavoided Sugar Sweets Honey Sweetened drinks 8/9