dietary guidelines for diabetes
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DIETARY GUIDELINES FOR DIABETES. HOW TO CALCULATE CHO. Energy Requirement = 1800 Kcal CHO Requirement = 1800/2 ( 50% CHO) = 900 Kcal /4 = 225g CHO Contributing foods. - PowerPoint PPT PresentationTRANSCRIPT
DIETARY GUIDELINES FOR DIABETES
HOW TO CALCULATE CHO Energy Requirement = 1800 Kcal CHO Requirement = 1800/2 ( 50% CHO) = 900 Kcal /4 = 225g CHO Contributing foods. Fruits 2 servings gives – 30g fructose. Milk 1 serving - 12g lactose Pulses / gram 3 servings - 36g starch. Cereals 10 servings - 150g starch.
GI OF DIFFERENT VARIETY OF BANANAS (SRI LANKAN)
KOLIKUTTU 42-49
EMBUL 42-49
SEENI KESEL 45-58
GI OF SRI LANKAN MEALS
ROTI(wheat flour) 49-58 ROTI(Atta flour) 44-57 ROTI(Rice flour) 46-57 ROTI(Kurakkan flour) 46-58
PITTU(wheat flour) 69-81 PITTU(rice flour) 72-82 PITTU(Kurakkan flour) 59-68 HOPPERS 84-96
KADALA 18-25 COWPEA 31-46 MUNG BEAN 38-47
GI OF MIXED MEALS Red Rice+ Kiri hodi -68-92
Boiled red rice + dhal curry gotu kola + egg +kiri hodi - 41-53
String hoppers (wheat flour)+egg +coconut sambol + kiri hodi 65-79 String hoppers (rice flour)+egg+coconut sambol + kiri hodi 67-91
Thalapa (kitul flour) -87-104 Bred + lentil curry -55-66
WHAT IS GL (GLYCAEMIC LOAD) How much CHO in a portion of food. We should know both GI & GL to assess how
a food affect blood glucose levels.
GL =CHO(g) per serving × GI/ 100
High GL 20 or More Medium GL 11-19 Low GL 10 or less
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