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Diabetic Nutrition

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Nutrition recommendations and principles for people with diabetes:diabetesliving:"Medical nutrition therapy (MNT) is integral to total diabetes care and management. Although adherence to nutrition and meal planning principles is one of the most challenging aspects of diabetes care, nutrition therapy is an essential component of successful diabetes management. Achieving nutrition-related goals requires a coordinated team effort that includes the person with diabetes. Because of the complexity of nutrition issues, it is recommended that a registered dietitian, knowledgeable and skilled in implementing diabetes MNT, be the team member providing nutrition care and education. Effective nutrition self-management training requires an individualized approach appropriate for the personal lifestyle and diabetes management goals of the individual with diabetes. Monitoring of glucose and glycated hemoglobin, lipids, blood pressure, and renal status is essential to evaluate nutrition-related outcomes. If goals are not met, changes must be made in the overall diabetes care and management plan."
http://www.diabetesliving.com/manage/nutri.htm

Nutrition is important for good diabetes control:diabetes.org:"People with diabetes have the same nutritional needs as anyone else. Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes control. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible."
http://www.diabetes.org/main/health/nutrition/default.jsp

Are there Other Important Diet Considerations?:Rick Mendosa:"The glycemic index should not be your only criterion when selecting what to eat. The total amount of carbohydrate, the amount and type of fat, and the fiber and salt content are also important dietary considerations. The glycemic index is most useful when deciding which high-carbohydrate foods to eat. But don't let the glycemic index lull you into eating more carbohydrates than your body can handle, particularly if you have diabetes. The number of grams of carbohydrate we consume is awfully important. Make sure you know the carbohydrate content of the foods you eat—study the nutritional information on the package. But first you need to decide the composition of your diet in terms of carbohydrate, fat, and protein. Almost all the experts agree that we should minimize our intake of saturated and trans fat and eat a lot more fiber than we do. Some other fats, particularly those from cold-water fish and essential fatty acids such as found in large amounts in flax oil, seem to be beneficial. Beyond that, the battle rages between those who would have us eat more protein and those who say that carbohydrates should provide most of our calories. I'm no expert and am genuinely puzzled myself, although I have begun to cut back on my carbohydrates and eat more protein. Generally, foods high in fat and protein have lower glycemic indexes than foods high in carbohydrate. In a real sense, the glycemic index is not applicable to high-fat and/or high-protein foods"
http://www.mendosa.com/gi.htm

Understanding the food labels:childrenwithdiabetes:"The new Food Label will help consumers follow the Dietary Guidelines developed by the USDA and HHS. These guidelines emphasize the importance of a well-balanced diet: Eat a variety of foods. Maintain healthy weight. Choose a diet low in fat, saturated fat, and cholesterol. Choose a diet with plenty of vegetables, fruits, and grain products. Use sugars only in moderation. Use salt and sodium only in moderation. If you drink alcoholic beverages, do so in moderation. Key features of the new Food Label are:"
http://www.childrenwithdiabetes.com/d_08_900.htm

Diabetes: Nutrition and cookbook reviews:mayoclinic:"Mayo Clinic dietitians continually review nutrition books and cookbooks for people with diabetes. The following books, listed in alphabetical order and sorted by year reviewed, were judged good sources of healthy recipes and nutrition information for your use in 2002"
http://www.mayoclinic.com/findinformation/conditioncenters/invoke.cfm?objectid=9E506E48-076F-4E81-A5BA116BC71A6DE4

Eating healthy with diabetes:mayoclinic:"Contrary to popular myth, having diabetes doesn't mean you have to start eating specialized foods or follow a highly detailed and boring diet plan. For most people, having diabetes simply translates into variety and moderation — eating more of certain foods, such as fruits, vegetables and grains, which are high in nutrients and low in fat and calories, and less of others, such as animal products and sweets. It's the same eating plan recommended for all Americans"
http://www.mayoclinic.com/findinformation/conditioncenters/invoke.cfm?objectid=B313CADE-E6E8-4AEF-ACAADD9B35DF0282

DIABETES NUTRITIONAL MANAGEMENT: THE CARB COUNTING SYSTEM:nfb.org:"Nutrition is indeed the most challenging aspect of diabetes management. It is not only a challenge, we could consider it as the cornerstone of diabetes management. It doesn't really matter which medication you're on, you still have to make some attempt to follow some type of consistent meal plan. A lot has happened in diabetes management, particularly in nutrition, in the past few years. I was at a conference in 1994, and was listening to some of the changes that were going to take place; I could hardly believe my ears. So I encourage you just to buckle your seat belts; we're going to cover some things about carbohydrates, and I hope they will be of interest to you. It just so happens that the history of diabetes nutritional management goes back to 5 A.D. And, indeed there were some extremely strange diets, down through the ages. Prior to the 1920s, even in this century, starvation diets for diabetes were the norm. Certainly, we know now that we have a lot more options available to us!"
http://www.nfb.org/vodold/vow9822.htm

Carboyydrate counting: As easy as 1-2-3:Joslin diabetes center:"In order to count carbohydrates, you must begin by knowing your meal plan and the average carbohydrate values of the food groups. If you don't have some form of a meal plan developed by your health care team, you will be unable to figure out how many grams of carbohydrate you are supposed to eat at each meal and snack. Start by making sure you know the average amount of carbohydrates per serving in each food group."
http://www.joslin.harvard.edu/education/library/wcarbsug.shtml

Restaurants, Fast Foods, and Good Nutrition:endocrinologist.com:"According to the National Restaurant Association, Americans spent 44 percent of their food dollars outside the home in 1996. For many people, fast foods are a daily staple. Although eating out can pose a challenge to good nutrition, it is possible to include fast foods and restaurant meals in a healthful diet- even for people with diabetes. The key to following a diabetes meal plan away from home is to learn how to translate "menu language" into useful information for making smart food choices. For example, foods described as fried, creamed, au gratin, and sautéed are going to be high in fat. The same goes for foods prepared or served with a lot of cheese, butter, cream, oil, or mayonnaise. Condiments such as salad dressings and tartar sauce should be used in small amounts- ordering them "on the side" is a good idea to help control the amount actually eaten. Other words to look for that signal "high fat" are"
http://www.endocrinologist.com/Restaurant-Diet.html

Diabetes and Nutrition:familydoctor.org:"In general, at each meal you may have 2 to 5 choices (or up to 60 grams) of carbohydrates, 1 choice of protein and a certain amount of fat. Talk to your doctor or dietitian for specific advice. Carbohydrates. Carbohydrates are found in fruits, vegetables, beans, dairy foods and starchy foods such as breads. Try to have fresh fruits rather than canned fruits (unless they are packed in water or their own juice), fruit juices or dried fruit. You may eat fresh vegetables and frozen or canned vegetables. Condiments such as nonfat mayonnaise, ketchup and mustard are also carbohydrates. Protein. Protein is found in meat, poultry, fish, dairy products, beans and some vegetables. Try to eat poultry and fish more often than red meat. Don't eat poultry skin, and trim extra fat from all meat. Choose nonfat or reduced-fat dairy products such as cheeses and yogurts. Fat. Butter, margarine, lard and oils add fat to food. Fat is also in many dairy and meat products. Try to avoid fried foods, mayonnaise-based dishes (unless they are made with fat-free mayo), egg yolks, bacon and high-fat dairy products. Your doctor or dietitian will tell you how many grams of fat you may eat each day. When eating fat-free versions of foods (like mayonnaise and butter), check the label to see how many grams of carbohydrates they contain. Keep in mind that these products also often have added sugar."
http://www.familydoctor.org/handouts/349.html



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Last updated by Andrew Lopez, RN on Wednesday, September 29, 2010


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