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Diet plays a significant role in controlling the diabetes. The diabetic diet may be used alone or else in combination with insulin doses or with oral hypoglycemic drugs. Main objective of diabetic diet is to maintain ideal body weight, by providing adequate nutrition along with normal blood sugar levels in blood. The diet plan for a diabetic is based on height, weight, age, sex, physical activity and nature of diabetes. While planning diet, the dietician has to consider complications such as high blood pressure, high cholesterol levels.
The views on what a good diabetes diet means have undergone numerous revisions. You should, of course, consult your health care advisor for details about your recommended diabetes diet. In general, good diabetes nutrition involves being aware of the nutritional information of what you eat and its impact on your blood glucose. You need to balance and track food, medication, and exercise. Eating regularly, and on-time, helps to avoid low-blood glucose. Learning about body mass index and the glycemic index of foods can also be helpful.
The goals for a diabetic diet are basically to achieve near normal blood glucose levels and protect the heart and cholesterol levels. It is also important to manage or prevent the complications that can come about from diabetes. Diabetics are at risk for a number of medical complications, including heart and kidney disease. For this reason it is important to also limit fat intake. Avoid saturated fats and trans-fatty acids such as hard margarine and fast food. Monounsaturated fat is preferred such as virgin olive oil or canola oil.
Polyunsaturated oils are also good such as sunflower oil. Consume plenty of fiber-rich foods such as whole grains and fresh fruits and vegetables. Nuts and seeds are also good.. When choosing foods with sugar, choose fresh fruits, but do so in moderation. Eat plenty of dietary fibre (brown rice, wholewheat bread, oats, unsifted maize meal, fresh, unpeeled, raw fruits and vegetable, and legumes, such as cooked, dry beans, peas and lentils and meat substitutes made from legumes like soya)
Eat less fat, especially less saturated fat (found in fatty meats, poultry skin, butter, 2% or whole milk, ice cream, cheese, palm oil, coconut oil, trans fats, hydrogenated oils, lard, and shortening). Choose lean meats and meat substitutes. Switch to low-fat or fat-free dairy products.
Two effective meal planning approaches for people with diabetes are Carbohydrate Counting and the Food Exchange System. Talk to your dietitian or diabetes educator about the approach that is best for you. Your dietitian or diabetes educator can help you determine how many grams of carbohydrate you should eat at each meal or snack. You and your dietitian can create a meal plan that fits your lifestyle, budget, food preferences, and eating habits.