The document discusses guidelines for a healthy diet for managing diabetes, including: - Eating a diet with about half fruits and vegetables, one quarter whole grains, one quarter lean protein, and dairy. - Choosing carbohydrates with a low glycemic index and limiting total carbohydrates to less than 50% of calories. - Including healthy fats like olive oil and omega-3 fatty acids from fish, while limiting saturated and trans fats. - Eating regular meals in appropriate portions based on weight and activity levels.

1. DIET IN DIABETES
Dr.Benny PV
MBBS, MD, MBA, DPH, FCGP, FEAC, CCEBDM
Professor & HOD
Department of Community Medicine
Sree Gokulam Medical College

2. Diet in Diabetes
• Is simply a healthy-eating plan
that will help to control blood
sugar
• If possible, leads to remission
of diabetes

4. Diet revolution for
remission and control of
Diabetes
•Healthy Eating Plan

5. Why do you
need to develop
a healthy-eating
plan?
• Control your blood sugar
• Prevent undesirable rise in blood glucose
(hyperglycaemia)
• Prevent long term complications
• Keep your blood glucose level in a safe range
• Manage weight, and possibly remission

6. Evolution of
Human Diet & Body

7. Evolution of Human body

8. Evolution of
eating habits

9. Out with the old In with the new!

10. MyPlate Diet
For control and
remission of Diabetes

11. Myplate
• A little more than) one quarter of your
plate should be vegetables
• A little less than one quarter of your
plate should be fruits
• One quarter of your plate should be
grains
• One quarter of your plate should be
lean protein
• Remember dairy!

12. Distribution
• Carb <55%
• Proteins 15-20%
• Fat <30%
• Fibre 20-35g/Day
• Salt <5g/Day

13. MAKE HALF YOUR
PLATE FRUITS
AND VEGETABLES
KEY MYPLATE MESSAGE

14. Select fruits based on
glycemic index

15. Glycemic Index (GI)
• Is a nutritional tool that rate
the quality of carbohydrates
• The index measures how
quickly the carbohydrates in a
specific food impact blood
sugar
• Glucose & white bread: GI of
100

16. Glycemic index rage
• Low GI
• 55 and below
• Medium GI
• 56-69
• High GI
• 70 and above

17. 10 Low- Glycemic Fruits for
Diabetes
• Cherries (GI 20)
• Grapefruit or sweet lemon (GI 25)
• Dried apricots (GI 32)
• Pears (GI 38)
• Apples (GI 39)
• Oranges (GI 40)
• Plums (GI 40)
• Strawberries (GI 41)
• Peaches (GI 42)
• Grapes (GI 53)

18. Try to avoid high GI fruits

19. GLYCEMIC INDEX

20. Healthy carbs
Choose healthy carbohydrates

21. Healthy carbs
• During digestion, simple
carbohydrates and complex
carbohydrates break down to
glucose
• Focus on healthy carbohydrates
• Avoid less healthy carbohydrates
(foods or drinks with added fats,
sugars and sodium)

22. Sources of Healthy
Carbs
• Vegetables
• Fruits
• Whole grains
• Legumes, such as beans and
peas
• Low-fat dairy products, such
as milk and cheese

23. Limit carbohydrate
(Diabetes Management Goal)
Not more than 50% of
Calorie need of body from
Carbs

25. Hypoglycemia
1 gm of sugar
rises

26. KEY MYPLATE
CARB
MESSAGE
MAKE AT LEAST HALF THE GRAINS
YOU EAT WHOLE GRAINS

27. Select Healthy Protein
Plant-based and other

28. Plant-based proteins
• Pulses
• Bean products
• Lentils such as brown, green or yellow
Peas such as black-eyed or split peas
• Edamame Soy nuts Nuts and spreads
like almond butter, cashew butter or
peanut butter

29. Fish and seafood
(Try to include
fish at least
two times per
week)
Fish high in omega-3 fatty
acids

30. Poultry
(Choose poultry
without the skin for
less saturated fat
and cholesterol)

31. Cheese and eggs
• Reduced-fat cheese or
regular cheese in small
amounts
• Whole eggs
• Boiled egg

32. Fat and Oil
Mix & Healthy: Saturated and unsaturated

33. Less than 30 from fat
• High energy , cautious
use
• Try to avoid trans fats
• Unsaturated rather than
saturated

34. Heart-healthy Oils
& Fat
• Heart healthy vegetable oil
• Heart-healthy fish at least twice a
week
• Fish such as salmon, mackerel,
tuna and sardines are rich in
omega-3 fatty acids
• Avoid fried fish

35. Meal
frequency

36. Meal frequency
• Three meals a day at regular times
• This helps to use the insulin that
body produces or gets through a
medication
• Choose portion sizes that based on
your body size and activity level

37. Quantity of Food
Right quantity based on body weight

38. Dietary guidelines for Asian Indians
CALCULATION OF ENERGY REQUIREMENT
Activity level Energy requirement (Kcal/Kg/Day)
Obese Normal Underweight
Sedentary 20-25 30 35
Moderate 30 35 40
Heavy 35 40 45-50

39. Calorie
requirement
• Obese (20 Cal/Kg)
• Normal (30 Cal/Kg)
• Underweight (40 Cal/Kg)

40. Remember to include
Fiber-rich foods
• Dietary fiber includes all parts of plant
foods that the body can't digest or absorb
• Fiber helps to control blood sugar levels
• Foods high in fiber include
• Vegetables
• Fruits
• Nuts
• Legumes, such as beans and peas
• Whole grains

41. Try to avoid/limit
• Saturated fats
• Trans fats
• Bakery products
• Salt and salty items
• Alcohol beverages