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Diet in Diabetes mellitus
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.
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Diet in Diabetes mellitus
- 1. DIET IN DIABETES Dr.BennyPV 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 remissionand control of Diabetes •Healthy Eating Plan
- 5. Why do you needto 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
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- 9. Out with theold In with the new!
- 10. MyPlate Diet For controland remission of Diabetes
- 11. Myplate • A littlemore 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 PLATEFRUITS AND VEGETABLES KEY MYPLATE MESSAGE
- 14. Select fruits basedon 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- GlycemicFruits 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 avoidhigh GI fruits
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- 20. Healthy carbs Choose healthycarbohydrates
- 21. Healthy carbs • Duringdigestion, 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 ManagementGoal) Not more than 50% of Calorie need of body from Carbs
- 25. Hypoglycemia 1 gm ofsugar rises
- 26. KEY MYPLATE CARB MESSAGE MAKE ATLEAST HALF THE GRAINS YOU EAT WHOLE GRAINS
- 27. Select Healthy Protein Plant-basedand 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 (Tryto include fish at least two times per week) Fish high in omega-3 fatty acids
- 30. Poultry (Choose poultry without theskin 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 30from 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.
- 36. Meal frequency • Threemeals 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 Rightquantity based on body weight
- 38. Dietary guidelines forAsian 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 (20Cal/Kg) • Normal (30 Cal/Kg) • Underweight (40 Cal/Kg)
- 40. Remember to include Fiber-richfoods • 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
Editor's Notes
- #10 The Food Guide Pyramid was first developed in 1992 and was revised as MyPyramid in 2005 to include exercise and a corresponding website with personalized food plans. Many people found it difficult to follow and understand. What did the stripes mean? Why were some stripes wider than others? Where was the food? The MyPlate icon is easier to follow. With MyPlate you can visualize that you should half your plate fruits and vegetables, ¼ grains (such as bread, pasta, cereal, or rice), ¼ protein (meat, fish, poultry, eggs, beans, etc.) and dairy. In January 2011, the government released the 2010 Dietary Guidelines for Americans (which are the basis of the MyPlate messages) with the hope that it would be easier to follow and contribute to better health. The following are some of the major changes: Make half your plate fruits and vegetables Eat fewer grains and make at least half of them whole grain Make ¼ of your plate lean protein, including fish and seafood Fat and oils are not on MyPlate Serving sizes are not mentioned – if you choose a smaller 8” diameter plate, your portion sizes will smaller For combination foods such as pizza or pasta dishes, read food labels to determine what amount is one serving