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Diabetes and nutritional managemant
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DIETARYMANAGEMENT
OFDIABETES
Bushra TariqConsultant Dietitian Darul Sehat Hospital
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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.
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NUTRITION RECOMMENDATIONFOR DIABETES MANAGEMENT
Each Person With Diabetes is Different!
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SETTING UP THE DIABETIC DIET
• Calculating caloric needs
• Determining dietary distribution of
• Dividing the daily prescription into practical, healthy meals.
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HOW MUCH ENERGY DO WE NEED ?
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COMPONENT OF A DIABETIC DIET
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BASIC NUTRITIONAL STRATEGIES
1. Distribute The Food Throughout The Day
Small & frequent meal
Appropriate spacing time: 4 hours interval
Choose healthy CHO, protein & fat
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2. Consistency & Variety
Consistent eating habits
Try to eat the same amount of food at about the same time
Include a variety of foods
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DIEBETIC PLATE
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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
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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.
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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
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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
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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
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CHOLESTEROL
BALANCING
OXIDATION
STABILITY
Recommended fats (heart friendly oils )are MUFA e.g..
ground nut oil, rice bran oil, olive oil
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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
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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.
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THE GLYCEMIC INDEX OF SOMECOMMON FOODS