diabetes and nutritional managemant
TRANSCRIPT
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