Diabetic treatment is based on diabetic nutrition, diet and weight control. The most effective nutritional and nutritional purpose of diabetes is to control total caloric intake to maintain a reasonable body weight and to stabilize the blood sugar level. Its success often involves reversing hyperglycaemia of type 2 diabetes. However, achieving this goal is not always easy. As the dietary agreement on diabetes is so complex and the registered dietician who understands the treatment of diabetes is very responsible for this aspect of the therapeutic plan. The nutritional treatment of diabetic patients includes the American Diabetes Association, evidence-based nutrition principles and recommendations for the treatment and prevention of diabetes mellitus and related complications, 2002:
- Provide all necessary food ingredients such as vitamins and minerals. optimum nutrition
- Proper energy demand
- Maintaining adequate weight
- Avoiding large daily blood sugar fluctuations, blood glucose levels are close to normal as it is safe and practical to reduce the risk or avoid complications  Reducing serum lipid levels to reduce the risk of macro-vascular complications
In diabetics who require insulin in controlling blood glucose levels, the amount of calories is maintained as much consistency as possible and the different times of meal are indispensable. In addition, the accuracy of the time interval between meals by adding the required foods helps to prevent the hypoglycemic reaction and maintain complete glucose control.
Weight loss is a key treatment for obesity in type 2 diabetics. Obesity with the growth resistance of insulin is also a major factor in the development of Type 2 diabetes. Some obese people who need insulin or oral anticancer agents to control blood sugar may reduce or eliminate the need for medication during weight loss. Weight loss is as low as 10% of the total weight, can significantly improve your blood sugar level. In other cases, when one of the non-insulin, constant eating content or timing is not as critical. Rather, reducing the total caloric intake is the most important. However, food should not be missed. Pacing of food intake during the day allows more manageable demands on the pancreas.
Long-term compliance with the diet plan is one of the most important aspects of diabetes management. Obesity may be more realistic for moderate restriction of calories. For those who have weight loss, weight loss can be difficult to sustain. Involving Diabetes in Dietary Habits for Lifestyle, Encouraging Dietary Education, Behavioral Therapy, Group Support and Continuous Diet Counseling
Diabetic Diet Diet
The diabetic diet plan must take into account your own eating preferences, lifestyle, regular eating times, ethnic and cultural backgrounds. For patients under intensive insulin treatment, the timing and nutrition content may be more flexible by allowing the dose of insulin to adjust dietary and exercise habits. The progress of insulin management allows greater flexibility schedule than before. Contrary to the older concept of keeping constant doses of insulin and the diabetic person must adjust their time to the effect and duration of insulin.
The first step in planning meal planning is a thorough review of diet history to determine eating habits and lifestyle. Weight loss, gain or maintenance should be carefully considered. In most cases, people with type 2 diabetes need weight loss.
Diabetic Diet Planning [The Making]
When planning meal planning, you need to connect with a registered dietician and, if possible, educational tools, materials and approaches to fully understand your dietary needs. Your initial education approximates the importance of consistent dietary habits, the relationship between food and insulin, and the individual meal plan. Then, in-depth follow-up sessions focused on management skills, such as dining in restaurants, reading food labels, and changing food plans for exercise, disease, and special occasion. An example is one aspect of food planning, such as a food change system, which can be difficult to get to know or understand. You may be able to ask each appointment for clarification, or maybe leave a message. Keep in mind that the food system offers a new way of thinking, not a new way of eating. Simple simplification during the teaching period provides good understanding and provides an opportunity to assess doubts and the need for recurring activities and information
Calorie requirements or calorie diets are designed to calculate energy needs (the individual energy requirements that vary in humans) and their calories are based on age, gender height and weight. The activity element takes into account the actual amount of calories for maintenance
The diabetic replacement list of the American Dietetic Association and the American Diabetic Association 2008 depicts the right amount of calorie diet, but the registered dietician will thoroughly assess you with your current eating habits and real and achieve unique goals. This is important because virtually the design of a meal plan is based on the individual's usual eating habits and lifestyle to effectively regulate blood sugar and maintain weight. The priority of a young patient with Type 1 diabetes is to have enough calories to maintain normal growth and development. Initially, the target can result in higher calories in order to regain weight loss.
Here's a Reliable and Easy Food Diet Diabetic Diet Planning I got from Google Diabetes Teaching Center from the University of California at San Francisco  Please Consider these and think, that there is no harm in trying!
Diabetic nutrition is a calorie distribution
Diabetic nutrition in diabetic diets also focuses on the percentage of calories from carbohydrates, proteins and fats. In general, carbohydrates have the greatest effect on blood glucose levels as they are digested and transformed more quickly than other foods. The American Diabetes Association recommends that 50-60% of calories from carbohydrates, 20% to 30% of fats, and the remaining 10-20% of calories should come from protein at all levels of calorie intake. Carbohydrates consist of sugar and starch. Most of the carbohydrates are derived from starch, fruit and milk. Vegetables also have some carbohydrates. All carbohydrates should be consumed moderately to prevent high blood sugar levels. High carbohydrate foods, such as sucrose, are not completely eliminated from the diet, but have to keep moderate total calories up to 10%, as these foods are usually in fats and in the absence of vitamins, minerals and fibers
The carbohydrate counting method is very important because it is aware of the approximate amount of service. The more carbohydrates you consume, the higher your blood sugar level. It also aims to treat diabetes as carbohydrates are the most important nutrients of nutrition that affect your blood sugar level. This technique provides flexibility in the range of foods, can be less complicated and provides more accurate management with multiple daily insulin injections. When developing a diabetic eating plan, all food sources should be taken into account by carbohydrate counting. After digestion, 100% carbohydrate intake is converted to glucose. Approximately 50% of the protein (meat, fish and poultry) is also converted to glucose. The amount of carbohydrate in foods is measured in GRAMS so you need to know which foods contain carbohydrates, learn to estimate the carbohydrate grams in each dish and sum up every gram of carbohydrates from each food to get a full daily intake. Examples of common carbohydrate foods; potatoes, legumes (eg peas), maize, cereals, dairy products (eg milk and yoghurt), snacks and sweets (eg cakes, cakes, cakes) and fruit juices (soft drinks, fruit drinks, 19659008) 50% of the carbohydrates have to be derived from carbohydrates, one gram of carbohydrate contains about 4 calories, so divide the number of calories you can get from carbohydrate to 4 to get the number of grams – for example, you want to consume 2000 calories a day and 50%
0.50 x 2000 calories = 1000 calories
that there are people who are lower against physical activity and there are some even those with a low calorie diet, so carbohydrates are really different in humans. For more information on caloric intake and diet, ask
For an estimate of the amount of carbohydrates in each dose, refer to the Food List or here are a few examples of food switch lists:
These foods contain 15 grams:
- Biscuit – 1 (1 1 / 2 inches across
- Bun (hot dog or hamburger) – 1/2 bun
- Pancake (1/4 inch thick) – 1 (4 inches)
- Pita bread – 1/2 pocket (6 inch [cm]
- Waffle -1 (4 inches square or four inches)
- Boiled Barley 1/3 cup
- Cooked Pasta – 1/3 Cup
- Cooked Quinoa 1/3 Cup
- Cooked White or Brown Rice – 1/3 Cup
- Cassava – 1/3 Cup
- Corn 1/2 cup
- Green Pea – 1/2 Cup
- Chocolate Chocolate 8 crackers
- Rice Desserts 4 inches 2
- Dried Apple 4 Ring
- Blueberries 3/4 Cup
- 19 659003] Fruit cocktail 1/2 cup  Mango fruit juice 1/2 cup or 1/2 small
- papaya 1 cup cube (8oz)
- Grape juice – 1/3 cup
Although carbohydrate count is currently being used Type 1 diabetes and Type 2 diabetes have a certain influence on your blood glucose levels to varying degrees, regardless of the size of the equivalent dose. So you should realize consciousness about your own blood glucose fluctuations and take action against all warning signs.
Diabetic food pyramid
The Diabetic Food Pyramid is another tool for developing a meal plan. They are commonly used in type 2 diabetics who are having difficulty in a calorie diet. The food pyramid consists of six food groups: 1.Breads, grains and other starches; 2. Vegetable (non-starchy vegetables); 3. Fruits; 4. Milk; 5. Meat, meat substitutes and other proteins; and 6. Fats, oils and sweets. The pyramid shape has been chosen to emphasize that foods in the largest area of the pyramid (starches, fruits and vegetables) have the lowest calories and fats and are the highest in fiber and must form the basis of the diet. In the case of diabetics and general population, 50-60% of daily caloric intake comes from these three groups. As the pyramid moves upwards, higher foods in the fats (especially in saturated fats) are illustrated; these foods should take into account a small percentage of daily calorie intake. The highest point in the pyramid consists of fats, oils and sweets that diabetics need to achieve to save weight and blood sugar and to reduce the risk of cardiovascular disease.
Fats and diabetes
The recommendation on fat content in diabetic diet includes both the total percentage of calories from distant sources and 30% of total calories and the limitation of saturated fats to 10% of total calories. Other recommendations include limiting the total intake of cholesterol to below 30 mg / day. This approach may reduce risk factors, for example, increased serum cholesterol levels associated with coronary heart disease, a major cause of leading death and disability in diabetics. The food design may include the use of certain non-animal protein sources to reduce saturated fats and cholesterol intake. In addition, the amount of protein intake can be reduced for those with early kidney disease.
The fiber has a decreasing glucose output
The use of fiber in diabetic diets has given increased attention as experts study the effects of high carbohydrate high-fiber diets. This type of diet plays a role in reducing cholesterol and low density lipoprotein cholesterol levels. Increasing the fiber diet may improve your blood sugar level and reduce the need for exogenous insulin.
There are two types of nourishing fibers: soluble and insoluble. In foods such as pulses of legumes, oats and certain fruits, they play a greater role in reducing blood glucose and lipid levels than insoluble fibers. It is believed that soluble fiber is associated with the formation of gel in the gastrointestinal tract. This gel slows down the stomach's elimination and the movement of the food in the upper digestive tract. Reducing the potential level of glucose in the fiber may cause slower glucose absorption of foods containing soluble fibers. Insoluble fiber can be found in whole wheat bread and cereals and some vegetables. This type of fiber plays a greater role in increasing the mass of stools and preventing constipation. One risk of increased fiber intake is that it may be necessary to modify the insulin dose or oral antidiabetic agents to prevent hypoglycaemia. If the fiber is added or increased in the food plan, it must be gradually and effectively consulted with the dietician.
Foods with a "sugar-free" or "sugar-free" label may still supply calories that are equivalent to sugar-containing products when produced with nutritional sweeteners. Therefore, in the event of weight loss, these products are not always helpful. In addition, "no" should be "free" to eat in unlimited quantities because it raises your blood sugar level. Foods with a "diet" label are not necessarily foods with reduced calories. It may be lower in sodium or in other special nutritional uses. They may contain significant amounts of sugar or fat. Foods labeled with "Health Foods" may often contain carbohydrates such as honey, brown sugar and corn syrup. In addition, these supposedly healthy foods often contain saturated vegetable fats, hydrogenated vegetable fats or animal fats, which are contraindicated if you have an elevated blood lipid level. So read the nutrition labels carefully to figure out the nutritional content of your meals …
The use of sweeteners may be acceptable to diabetics, especially when it helps their attachment to general nutrition. Reducing the amount of sweetener used is encouraged to avoid potential adverse effects. There are two main types of sweeteners: nourishing and nourishing. Nutritional sweeteners contain calories and non-nutritional sweeteners or contain only a small amount of calories in the usual amount.
Dietary sweeteners include fructose (fructose), sorbitol and xylitol. Not calorie pure; calories in sucrose (table sugar) in a similar amount. The blood glucose levels are increased to a lesser extent than sucrose and are often in "sugar-free" foods. The effect of sweeteners containing sorbitol may be laxative. Non-nutritious sweeteners have minimal or no calories. They are used in food and are also suitable for desktop use. The level of glucose is minimal or does not increase. Saccharin does not contain calories. Aspartame (Nutra Sweet) packaging with dextrose; It contains 4 calories per package and provides heat loss for lossy candy. Acesulfame K (Sunnette) can also be packaged with dextrose; 1 calorie per package. Sucralose (Splenda) is another, non-nutritious, high intensity sweetener that is about 600 times sweeter than sugar. The Food and Drug Administration has approved baking products, non-alcoholic beverages, chewing gum, coffee, confectionery, confectionery and frozen dairy products